Personalized instruction is designed to provide for creativity and comprehension, as well as strategies for success. The primary relationship is between instructor and student, and to this end full time, credentialed faculty from several disciplines teach core curriculum, and are ably assisted by instructors and guest lecturers representing vital sectors of the allied hospitality industries.

An excellent faculty to student ratio insures that each student will receive personalized attention and guidance. Each curricular student is assigned a faculty advisor who will facilitate the student's entry into and progress through the curriculum, as well as provide career planning and placement guidance. All faculty maintain office hours and they readily avail themselves for tutoring, scheduling and special needs of each student.

	Jesse Miller Assistant Professor;  Master's in Education and Teaching, '12; Liberty University, Bachelor of Science; Food Service Management, Johnson & Wales University; Associate in Applied Science; Culinary Arts, Johnson & Wales University; 18 years of industry and teaching experience;  Member of the American Culinary Federation and Foodservice Educators Learning Community >>View video of Chef Miller
	Eric Breckoff, MBA Associate Professor; Master of Business Administration; Organization and Management, Johnson & Wales University; Bachelor of Science; Food Service Management, Johnson & Wales University; Associate in Applied Science; Culinary Arts, Johnson & Wales University;  15 years of industry and teaching experience;  Member of the American Culinary Federation Video of Chef Breckoff
	Jan LaPierre Bachelor of Science; Business Administration, University of Richmond; 40 years experience as Henrico and surrounding Health Inspector.  Adjunct Instructor at JSR for five years.
	Steve Fixman Bachelor of Arts; Political Science & History, Boston College;  Focus in restaurants and growth concepts. Followed a progressive management career track ultimately evolving into ownership. Former President of 6 unit casual regional chain. Currently at Altria:  part of 4 person department that oversees contracts including food service for 8 facilities in 4 states in markets such as:  Boston, San Francisco, Toronto, Los Angeles, Phoenix, Charlotte, Raleigh and Richmond. Conceptually associated with fine dining, casual, quick service, theme and  B&I. Adjunct Instructor as JSR since 1998.
	Mark Reres Associate in Occupational Studies; Culinary Arts, The Culinary Institute of America. 11 years of industry experience.  Reynolds Instructor since '95
	Bruce Rowland Associate of Occupational Studies; Culinary Arts, The Culinary Institute of America.  25 years of industry experience; Internationally experienced with various cultures and cuisines;  Owner/Executive Chef Rowland's Fine Dining
	Bryan Wareham Bachelor of Arts in Business Administration from Catawba College;  Associate of Applied Science in Culinary Arts from Johnson & Wales University.  17 years of industry experience; 7 years as Culinary Arts Instructor at Colonial Heights Technical Center
	Brian Cooper  Associate of Occupational Studies; Culinary Arts, Pennsylvania Institute of Culinary Arts.  Executive Chef Beaver Creek Country Club, CO; Firebirds, Richmond, VA; Regional Executive Chef Red Robin, VA;  Former Staff SGT in United States Army Military Police for 8.5 years including one tour in Iraq 2003.  12 years of industry experience. >>View video of Chef Cooper
	Keya Wingfield Career Studies Certificate in Pastry Arts, J. Sargeant Reynolds Community College.  Owner/Pastry Chef, Candy Valley Cake Company
	Favienne Roop Associate in Occupational Studies, Baking & Pastry Arts, The Culinary Institute of America; Owner/Pastry Chef, Cakes by Favienne
	Lindsey Benucci, RD Bachelor of Science; Nutritional Sciences, Pennsylvania State University;  Medical School of Virginia/Virginia Commonwealth University to complete her internship prior to sitting for her national registration exam.  Registered Dietitian at Memorial Regional Medical Center, Mechanicsville, VA. 7 years experience in dietetics serving in both clinical and food service management roles.
	Virginia Martin, RD Bachelor of Science; Human Nutrition, Foods and Exercise, Virginia Tech and Dietetic Internship at Sarasota Memorial Hospital, Sarasota FL; Registered Dietitian since 2001. 10 years of clinical practice experience, including acute care clinical nutrition and renal/outpatient dialysis nutrition. Member of the American Dietetic Association, Virginia Dietetic Association, and of the Virginia Council of Renal Nutrition. Water aerobics instructor since 2004.
	Ka Wong, MS, RD, CNSC Master of Science; Clinical Nutrition, The Chicago Medical School; Bachelor of Science; Dietetics, Drexel University
	Ciarra C. Kent, MS, RD Master of Science; Family and Consumer Sciences in Dietetics, Eastern Illinois University; Bachelor of Science; Family and Consumer Sciences in Dietetics, Eastern Illinois University
	Crystal Wynn, MPH, RD Master of Public Health, Nutrition, University of North Carolina at Chapel Hill; Bachelor of Science; Foods, Dietetics and Nutrition, Delaware State University

An excellent faculty to student ratio insures that each student will receive personalized attention and guidance. Typically, classes range between 13 and 35 students. Each curricular student is assigned a faculty advisor who will facilitate the student's entry into and progress through the curriculum, as well as provide career planning and placement guidance. All faculty maintain office hours and they readily avail themselves for tutoring, scheduling and special needs of each student.