The Pros & Cons of Raising Free Range Pasture Raised Ducks Two years ago I moved from a suburban are of Rhode Island to a much more rural setting. I intended to raise a few free ranged pasture raised chickens for eggs, tick control and entertainment. Grow...
According to Earthday.org Earth Day -- April 22 -- marks the anniversary of what many consider the birth of the modern environmental movement in 1970. I equate Earth Day to a terminal cancer patient who decides the best way to beat cancer is to only treat...
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Douglas Stuchel is an associate professor for the Hospitality College at Johnson & Wales University in Providence, Rhode Island.
He also serves as an adjunct culinary educator for both the College of Culinary Arts and the School of Education. Previously, Douglas was the Senior Experiential Education Coordinator at Johnson & Wales University responsible for culinary and hospitality employer relations as well as advising culinary, baking & pastry and culinary nutrition internships students.
Before joining Johnson & Wales Stuchel was the Executive Chef for Sportservice at the Dunkin Donuts Center in Providence, Rhode Island. Prior to Sportservice Stuchel was a chef at the Johnson & Wales Radisson Airport Hotel for more than six years, where he began as a banquet chef and promoted to Executive Chef.
Stuchel’s other ventures include the Nomadic Chef, a personal chef & catering business for which he has operated for over 10 years. He was the overall winner in both the 1997 & 1998 “Keep Providence Beautiful” Pasta Challenge.
In 2010, he was a speaker at the The Center for the Advancement of Foodservice Education (C.A.F.E) Leadership Conference, held in Baltimore, Maryland. In 2011, he was a roundtable speaker for the Leadership Conference, held in Providence, Rhode Island.
In 2011, he was invited to be a chef instructor At-Sunrice Global Chef Academy in Singapore to teach a Western Cuisine Course.
A native of Pittsburgh, Pennsylvania, Stuchel received his Culinary Arts/Foodservice Management degree in1991 and his Masters of Arts in Teaching in Culinary / Foodservice Education in 2009 from Johnson & Wales University
Culinary Education, Education, Culinary Internships, Social Media & Networking, Culinary/Foodservice Newtworking, Porfolio Development
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