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Douglas Stuchel
Works at Johnson & Wales University
Attends Johnson & Wales
Lives in West Warwick, RI
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Douglas Stuchel

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The Pros & Cons of Raising Free Range Pasture Raised Ducks
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Douglas Stuchel

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Earth Day- Where Did We Go Wrong?
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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Any one interested in changing our food system must watch this video
Cheap meat is actually quite costly, taking its toll on America’s health and environment.
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Doug's Ducks- Fresh Farm Raised Free Range Ducks

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Have him in circles
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Douglas Stuchel

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The Pros & Cons of Raising Free Range Pasture Raised Ducks
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...
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Douglas Stuchel

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Douglas Stuchel

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People
Have him in circles
41 people
Cooking Remix +'s profile photo
Abhi Manyu's profile photo
Sofranko Advisory Group's profile photo
Ron Sofranko's profile photo
Nicholas Colella's profile photo
Nick Lee's profile photo
Vivek Vasukar's profile photo
Michelle Vespia's profile photo
Ron Blum's profile photo
Work
Occupation
Chef
Employment
  • Johnson & Wales University
    Professor, present
  • Johnson & Wales University
  • The Nomadic Chef
  • Delaware North
  • Sid Wainer
  • Radisson
Places
Map of the places this user has livedMap of the places this user has livedMap of the places this user has lived
Currently
West Warwick, RI
Previously
Leechburgh PA
Story
Introduction
 

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

Specialties

Culinary Education, Education, Culinary Internships, Social Media & Networking, Culinary/Foodservice Newtworking, Porfolio Development

Education
  • Johnson & Wales
    present
  • Johnson & Wales Univeristy
  • Kiski Area High School
  • Northern Westmoreland Vo-Tech
Basic Information
Gender
Male