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Rhode Island Hospitality

Mill's Tavern Executive Chef Cara Mourning
chefs & restaurantsnewswine & drinks

News Bites: Chef Cara Marie Mourning Joins Mill’s Tavern / American Culinary Federation RI Celebrates 50 Years / RI Hospitality THC-Infused Beverage Service Training

by David Dadekian
written by David Dadekian

Current news releases—Eat Drink RI is not the source for these items—please follow any links for more information.

Mill’s Tavern Announces Cara Marie Mourning as Executive Chef

Industry veteran takes the helm at iconic Providence restaurant

Mill's Tavern Executive Chef Cara Mourning
Mill’s Tavern Executive Chef Cara Mourning

Mill’s Tavern, located at 101 North Main Street in Providence, is pleased to announce that Cara Marie Mourning has been named executive chef of the acclaimed eatery.

“We are thrilled to welcome Chef Mourning to Mill’s,” said Lesley Hall, General Manager.  “Her bold style coupled with our shared commitment to excellence promises a unique and exquisite experience for every guest, whether they are enjoying a quick bite at the bar or a multi-course culinary journey.”

Mourning brings more than 25 years of experience in the culinary field and a confident, globally inspired approach to the kitchen. From classical butchery to plant-based innovation and menu development, she is known for cuisine that is both creative and intentional, with an emphasis on seasonal and locally sourced ingredients while thoughtfully accommodating dietary restrictions and preferences.  

While guests can expect the signature elevated steak and seafood dishes that have made Mill’s a dining destination, Chef Mourning’s passion and commitment to both the accompaniments of these offerings as well as a diverse menu of vegan and vegetarian options will create a unique experience for diners .

“I am honored to join the incredible team at Mill’s and look forward to contributing to its reputation of culinary excellence,” said Chef Mourning.  “I am excited to lend a clear creative vision to our work while developing the next generation of culinary talent,” she added.Prior to joining Mill’s, Mourning was the executive chef at Blu Violet at the Aloft Hotel in Providence.   She was also a Hell’s Kitchen Season 24 competitor, a three-time RIVA “Diced” Champion, and has appeared on Food Network’s Chopped, Beat Bobby Flay, and Beachside Brawl.  A native of Naples, Florida, she currently resides in Lincoln, Rhode Island.

American Culinary Federation Rhode Island Chapter Celebrates 50 Years of Excellence at Gala Event

In addition to the exceptional five-course menu, the elegant charcuterie display was created by Chef Dan Van Etten, CEC, WCEC, CBJ and Chef Justin Bradbury, CEC, WCEC. The evening was highlighted by the beautiful ice carving by Eric Fontecchio.
In addition to the exceptional five-course menu, the elegant charcuterie display was created by Chef Dan Van Etten, CEC, WCEC, CBJ and Chef Justin Bradbury, CEC, WCEC. The evening was highlighted by the beautiful ice carving by Eric Fontecchio.

The American Culinary Federation Rhode Island Chapter (ACF-RI) commemorated its 50th anniversary with a black-tie gala held on October 17, 2025, at the Johnson & Wales University Harborside Campus Rhode Island Room. The milestone event gathered chefs, educators, restaurateurs, and hospitality professionals from across the state to honor the past, present, and future of culinary excellence while showcasing creativity, technical mastery, and the best of Rhode Island’s local ingredients.

The evening’s theme, “Honoring the Past, Celebrating the Present, and Inspiring the Future,” set the tone for a night filled with reflection, recognition, and culinary artistry. Guests enjoyed an exceptional five-course meal designed by six distinguished chefs from the College of Food Innovation & Technology at Johnson & Wales University— Chef Jeremy Houghton, Chef Michael Makuch, CEC, Chef Susan Lagalle, CEPC, Chef Valeria Molinelli, CEC, Chef Jaime Schick, CEPC, and Chef Richard Miscovich, CBB, and assisted by other faculty and students.

“This event honored the remarkable individuals whose talent and commitment have shaped the foodservice industry across southern New England and beyond. Their contributions—whether in the kitchen, the classroom, or the community—have elevated our profession and inspired generations of culinarians, reflecting on the chapter’s 50-year legacy and its continued commitment to mentoring the next generation of chefs.” —Ken Watt, CEC, President, American Culinary Federation Rhode Island Chapter 

All proceeds from the event benefitted charities and educational initiatives, furthering ACF-RI’s commitment to supporting culinary education and charitable contributions to non-profits across the region.

Founded in 1969 as the Rhode Island Professional Chefs Association by a dedicated group of chefs from both industry and education, the organization officially became the American Culinary Federation Rhode Island Chapter in 1975. The chapter has remained a vital force in New England’s culinary landscape—promoting professional development, mentorship, certification, and community connection. It is also known for hosting the annual Rhode Island Seafood Showcase, a celebration of the state’s seafood industry and culinary innovation.

The 50th Anniversary Gala was chaired and emceed by George O’Palenick, CEC, CCE, AAC, HOF, HGT, who guided the evening’s program with reflection, humor, and deep appreciation for the chapter’s half-century legacy.

A highlight of the night was the presentation of the American Academy of Chefs Lifetime Achievement Award to Linda S. Musch, CCE, AAC, HOF, honoring her outstanding contributions to the culinary profession and to the ACF Rhode Island Chapter. Chef Linda S. Musch’s culinary journey spans decades of service, education, and leadership. Beginning in high school and later honing her skills as a Food Service Specialist in the U.S. Army, she continued her education in Germany before earning her Culinary degree from Johnson & Wales University, where she later became an Instructor. Her impact grew at Chariho Career & Technical Center, where she helped the program become one of the first ACF-accredited culinary programs, expanded competition and scholarship opportunities through SkillsUSA and ProStart, and established the Linda Musch ACF Culinary Arts Scholarship. A dedicated member of the ACFRI chapter since 1991, she served as Treasurer, President, and a behind-the-scenes force securing donations for chapter events, earning Chef of the Year honors twice. Inducted into the American Academy of Chefs in 2003, she has been recognized with numerous ACF and AAC awards, including the ACF President’s Medallion and AAC Hall of Fame induction. Now the ACF Northeast Regional Academy Director, she continues to contribute through food safety training, and is being celebrated with the American Academy of Chefs Lifetime Achievement Award.

The event also recognized a number of distinguished honorees who exemplify the spirit of mentorship, innovation and service excellence in culinary arts, hospitality education, and community leadership. The remarkable individuals whose talent and commitment have shaped the food service industry across southern New England and beyond. Their contributions—whether in the kitchen, the classroom, or the community—have elevated our profession and inspired generations of culinarians.

Special Honorees

Dr. Lars Johansson, CEPC, CCE, AAC posthumously awarded as the Director of the International Baking & Pastry Institute (IBPI) Program, and Linda S. Musch, CCE, AAC, HOF awarded the Lifetime Achievement Award from the American Academy of Chefs.

  • Johnson & Wales University IBPI Program
    Johnson & Wales University
  • Al Forno Restaurant
  • Siena Restaurants
  • Nick’s on Broadway – Derek Wagner
  • Blackie’s, Smithfield, RI – Angie Armenise & Jeanine Iannucci
  • Persimmon Restaurant – Champe Spidel
  • Matunuck Oyster Bar – Perry Raso
  • Newport Restaurant Group, Casey Riley, Chief Operating Officer
  • J. Daniel Knerr, CEC, CCA, AAC, HGT, Retired Executive Chef, The Black Pearl, Newport,RI
  • Frank Terranova, CEC, MCFE, TV 10 Celebrity Chef, Providence, RI
  • George O’Palenick, CEC, CCE, AAC, HOF, HGT, Retired Associate Professor at Johnson & Wales University , Providence, RI
  • Dan Van Etten, CEC, WCEC, CBJ, Boston Health System
  • Ray McCue M.Ed, WCMC, CEC, AAC, CHE
  • Russ Zito, Associate Professor, Johnson & Wales University
  • Joseph Leonardi, CMC, AAC, HGT, Assistant General Manager, St. Andrews Country Club, Boca Raton, FL
  • Thomas McKeown, Executive Chef, Hyatt Regency, Atlanta, GA 
  • T.J. Delle Donne, CEC, WCEC, Assistant Dean at Johnson & Wales University, Providence, RI
  • Geoffrey Lanez, CEC, MBA, Executive Chef, Patterson Club, Trumbull, CT
  • Jesus Olmedo, CEC, Executive Chef, St. Andrews Country Club, Boca Raton, FL
  • Michael Shannon, CEC, Executive Chef, Philadelphia Country Club, Gladwyne, PA
  • Spyridon Giannakoulopoulos, CEC, CCE, WCEC, Culinary Instructor at Eastern Long Island Academy of Applied Technology at Milliken Technical Center 
  • Kevin O’Donnell, Executive Chef, Giusto, Newport, RI
  • Tony Le, CEC, Executive Chef Somerset Social Club, Boston, MA
  • Justin Bradbury, CEC, WCEC, Boston Health System
  • Jeremy Andersen, CEC, CSCS, Senior Chief Culinary Specialist, Naval War College, Newport, RI
  • Jason Magnell, Vice President, Ace Endico
  • Linda S. Musch, CCE, AAC, HOF*
  • RI Hospitality Association Education Foundation
  • Amos House
  • Snapchef, Todd Snopkowski, CEO

Past President Awards:

  • John S. Chiaro, CEC, CCE, AAC | 1999 – 2000
  • James Pugliese, CEC, CCE | 2013 – 2014
  • Gloria Cabral, CWPC, CCE, AAC | 2011 – 2012

Honoring the late Lars Erik Johannson 

Lars Erik Johansson, a Swedish-trained pastry chef and founding director of the International Baking and Pastry Institute at Johnson & Wales University, was a revered figure in the baking profession until his passing at age 92 on January 13, 2024. After completing a traditional apprenticeship in Sweden and working across Europe, he served in the Swedish Navy before immigrating to Worcester in 1960 to work at the former Crown Bakery. His teaching career began at the Culinary Institute of America in New Haven and continued at Bay Path Regional Technical High School and Cape Cod Tech. In the early 1980s, he joined Johnson & Wales University as department chair of Baking and Pastry Arts under Dean Moshe “Robert” Nograd, soon founding the International Baking and Pastry Institute, which he directed for nearly 20 years. Under his leadership, the program gained national and international recognition, shaped by his hybrid French–Central European curriculum vision. Renowned for his mastery in pastries, intricate centerpieces, pulled sugar, and especially flawless Danish pastries, Johansson also earned distinction as the first JWU chef selected for the United States Culinary Team, winning multiple medals at the Culinary Olympics in 1984 and 1988. A Certified Executive Pastry Chef, Certified Culinary Educator, and American Academy of Chefs inductee, he received the ACF Rhode Island Chapter’s Lifetime Achievement Award in 1996. Before retiring, he helped launch the nation’s first Bachelor of Science in Baking & Pastry Arts in 1997—a program that still thrives today. We honored Lars at this year’s event by featuring his beloved Sunshine Cake recipe as part of the dessert course—Red Wine Poached Pear, Lars’ Sunshine Cake (from 1984), Vanilla Ice Cream, and Candied Walnuts—beautifully curated by Chef Jamie Schick. Beyond his technical excellence, Lars was beloved for his warmth, humor, and deep love of people, traits that left a lasting legacy among students, colleagues, and the culinary community. His son Steve Johansson is seen above accepting his ceramic plaque in his honor.

RI Hospitality Launches Nation’s First THC-Infused Beverage Service Training for Hospitality Professionals

$45 online training equips servers, bartenders, and managers with safety, compliance, and responsible service practices

RI Hospitality THC-Infused Beverage Service Training

RI Hospitality is proud to announce the launch of a first-of-its-kind training program designed to help restaurants, bars, retailers, and hospitality workers safely serve THC-infused beverages.

The new Hemp THC-Infused Beverage Service Training is the result of a nine-month development effort in collaboration with industry partners and subject-matter experts. Rhode Island is now the first state hospitality association in the U.S. to offer a comprehensive certification program dedicated specifically to THC-infused  beverage service.

Rhode Island allows licensed restaurants, bars, and retailers to sell and serve hemp-derived THC beverages that meet state limits for potency, labeling, and age verification. These products are regulated under the state’s hemp framework rather than the adult-use cannabis system, which permits on-premises service when businesses follow licensing and safety requirements. The training helps operators understand these rules and meet their responsibilities under Rhode Island law.

Recent regulatory changes, including the decision by the Cannabis Control Commission to pause the issuance of new THC beverage licenses for restaurants and bars, have intensified the need for standardized training. RI Hospitality continues to work closely with policymakers and has been asked to participate in the forthcoming state-led study related to THC beverage service and public safety.

“With THC beverages entering mainstream hospitality settings, operators need clear guidelines and practical training,” said Farouk Rajab, President & CEO of RI Hospitality. “This certification helps establishments protect their guests, support their staff, and stay compliant in a rapidly evolving regulatory environment.”

Offered for $45, Rhode Island hospitality businesses can take the course online via Train321.com. The program provides hospitality workers with a grounded understanding of safe service practices, including:

  • Legal age restrictions and verification requirements;
  • Appropriate serving sizes and basic dosing principles;
  • Differences between CBD and THC;
  • How the body metabolizes THC and typical onset times;
  • Identifying and responding to signs of overconsumption;
  • Compliance, liability, and responsible service protocols.

Participants who complete the course and pass the exam earn a three-year certification from RI Hospitality. The training mirrors the structure and accessibility of familiar programs like ServSafe® and is designed to be adaptable for other markets. 

“Hospitality businesses want to do the right thing, and that begins with education,” said Rajab. “This program gives servers, bartenders, managers, and owners the tools they need to navigate this new category confidently and responsibly.”

“As Rhode Island’s leading distributor of low dose THC-infused beverages, Craft Collective Homegrown is committed to ensuring the safe and responsible service of our products in all retail outlets,” said Matt Przygoda, Adult Non-Alc Category Manager, Craft Collective Homegrown. “We applaud RI Hospitality for their pioneering work in developing this essential training initiative, which equips hospitality professionals with the knowledge and tools they need to responsibly serve hemp-derived beverages.”

For more information, contact RI Hospitality at 401-223-1120 or info@rihospitality.org.

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Mill's Tavern 32 oz. Imported Score 3 Australian Wagyu Tomahawk Ribeye
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News Bites: Mill’s Tavern Wagyu Program / Farm Fresh RI Thanksgiving Box Donations / RI Hospitality Association and RI Hispanic Chamber of Commerce Partnership

by David Dadekian
written by David Dadekian

Current news releases—Eat Drink RI is not the source for these items—please follow any links for more information.

Mill’s Tavern Showcases Australian and Japanese Wagyu in the most Distinctive Program in Providence

Guests can enjoy a variety of cuts or a flight of the luxurious beef for an experience not found anywhere else in New England

Mill's Tavern Wagyu Flight
Mill’s Tavern Wagyu Flight

Mill’s Tavern, located at 101 North Main Street in Providence, is proud to offer the most distinctive Wagyu program in Providence. From rare Japanese A5 to premium Australian Grade 6–7 Wagyu and prime grade steak, each cut comes from carefully selected vendors who share Mill’s passion for quality.  For more information, visit www.millstavernrestaurant.com/wagyu/.  To make a reservation, please call (401)-272-3331 or email  info@millstavernrestaurant.com.

Wagyu is world renowned as the pinnacle of exceptional beef. Extensive marbling from fine intramuscular fat melts at a lower temperature than regular beef, resulting in melt-in-your-mouth tenderness and a buttery taste. Japanese Wagyu offers a sweeter, richer flavor profile, primarily due to higher marbling and a longer feeding period (600+ days) while Australian Wagyu features a robust, buttery taste, though typically less sweet and slightly firmer due to its shorter feeding time (350–450 days). Wagyu’s unique characteristics stem from specialized breeding, meticulous care of the cattle, and strict quality control measures, making it a highly sought-after delicacy. 

Mill’s Wagyu menu includes a 5 oz. Imported Score 7 Australian Wagyu Manhattan Filet; an 8oz Imported Score 7 Australian Wagyu True Petite Strip; and a 32 oz. Imported Score 3 Australian Wagyu Tomahawk Ribeye, each served with Mills’ Steak Sauce and the option to add Roasted Bone Marrow, Wagyu Herb Butter, or Peppercorn au Poivre.

Guests looking to experience the full spectrum of Wagyu indulgence can enjoy the Wagyu Flight: Wagyu Tartare on roasted bone marrow, a 3 oz. Japanese score 5 Kobe, and a 5 oz. Australian score 7 Wagyu with chef’s accoutrements. This is an offering unique to Mills and not found anywhere else in New England.

“We are proud to offer this exciting Wagyu program to our guests, built on a commitment to education, transparency, and exceptional flavor,” said Lesley Hall, General Manager, Mill’s Tavern. “Just one bite of this luxurious beef cooked over our wood grill will provide an incredibly memorable dining experience.”

Mill's Tavern Wagyu Tartare on Roasted Bone Marrow
Mill’s Tavern Wagyu Tartare on Roasted Bone Marrow
Mill's Tavern 32 oz. Imported Score 3 Australian Wagyu Tomahawk Ribeye
Mill’s Tavern 32 oz. Imported Score 3 Australian Wagyu Tomahawk Ribeye

A Holiday Meal, A Stronger Community: Farm Fresh RI Calls for Thanksgiving Box Donations Amid Rising Food Insecurity

Farm Fresh Rhode Island Thanksgiving Boxes
Farm Fresh Rhode Island Thanksgiving Boxes

For many Rhode Islanders, a nourishing Thanksgiving dinner is not guaranteed this year. With federal cuts to SNAP benefits, rising food prices, and growing demand at local food pantries, thousands of families face the possibility of going without a holiday meal.

Farm Fresh Rhode Island is working to change that–one meal at a time. The nonprofit has launched its annual Thanksgiving Harvest Box sale, inviting the community not only to purchase boxes for their own celebrations, but also to donate boxes directly to local families in need.

Each Harvest Box is filled with locally grown vegetables, fresh herbs, and handcrafted seasonings from Rhode Island farmers and producers. Short of a turkey, the boxes include everything from Brussels sprouts and butternut squash to a jar of traditional cranberry sauce and a spice rub, as well as a recipe guide.

“This holiday season, families across Rhode Island will be forced to make hard choices: between groceries, rent, and heating bills,” said Kellie Beretta, Assistant Director of Development at Farm Fresh RI. “A donated Harvest Box doesn’t just put food on the table. It gives families the dignity of a joyful holiday meal with their loved ones, and the comfort of knowing that their community cares.”

The Thanksgiving Harvest Box program is unique in its dual impact: every box donated not only feeds a household in need, but also supports the local farms and food businesses whose products fill the boxes. “It’s neighbors helping neighbors,” Beretta added. “When you donate a box or purchase one for your own meal, you’re supporting our entire local food community.”

Farm Fresh RI has set a goal of donating 350 Harvest Boxes this year—feeding around 3,000 Rhode Islanders this Thanksgiving. All donated boxes will be distributed directly to food banks and hunger relief agencies in Rhode Island. The organization is also partnering with local businesses and community groups to sponsor bulk donations and help meet this year’s growing need. 

This year’s Thanksgiving Harvest Boxes will include:

Boxes are $75 each, for purchase or to donate, and the order form closes on Sunday, November 16th, 2025. To order a box or donate one to a family in need, visit www.farmfreshri.org/thanksgiving

Farm Fresh Rhode Island Thanksgiving Produce

RI Hospitality Association Launches “Juntos Prosperamos” Partnership with RI Hispanic Chamber of Commerce

New Initiative to Strengthen Latino Representation, Membership, and Advocacy in Rhode Island’s Hospitality Industry

Rhode Island Hispanic Chamber of Commerce President & CEO Oscar Mejias (left) and RI Hospitality Association President/CEO Farouk Rajab (right) shake hands after signing the “Juntos Prosperamos” partnership agreement.
Rhode Island Hispanic Chamber of Commerce President & CEO Oscar Mejias (left) and RI Hospitality Association President/CEO Farouk Rajab (right) shake hands after signing the “Juntos Prosperamos” partnership agreement.

The RI Hospitality Association (RIHA) is proud to announce a new partnership with the Rhode Island Hispanic Chamber of Commerce to launch the Chairman’s Initiative: Juntos Prosperamos (Together We Thrive), a collaborative effort designed to elevate Latino voices in the state’s restaurant, lodging, and tourism sectors.

The partnership was formalized during a signing event yesterday morning at the RI Hispanic Chamber’s headquarters in Providence, where RIHA President/CEO Farouk Rajab and Hispanic Chamber CEO Oscar Mejias signed the agreement. As part of the initiative, RIHA’s Chairman of the Board will sponsor complimentary RIHA memberships to  qualifying Hispanic Chamber members working in hospitality through December 31, 2027.

“The RI Hospitality Association is proud to partner with the Rhode Island Hispanic Chamber of Commerce. The Latino community is an essential pillar of our industry—contributing talent, leadership, and entrepreneurial spirit that enriches hospitality across our state,” said Farouk Rajab, President/CEO, RI Hospitality Association. “We deeply value the Chamber’s commitment to advancing opportunity, representation, and success for Latino-owned businesses, and we believe that together, we can build a stronger, more inclusive hospitality industry that reflects and celebrates the diverse communities we serve.”

Beyond membership, the partnership will create new opportunities for engagement through bilingual food safety training, tailored workforce programs, and joint advocacy efforts designed to strengthen the voice of Latino restaurateurs and hospitality professionals statewide. By working side by side with the Hispanic Chamber, RIHA will expand its ability to deliver resources that support business growth while also cultivating the next generation of industry leaders.

“This partnership is about creating opportunity and strengthening representation,” said Oscar Mejias, President & CEO, Rhode Island Hispanic Chamber of Commerce. “The heart of RIHCC is to continuously work on making alliances that benefit the local Latino entrepreneurs and workers. We believe that working hand in hand with RIHA we can provide the community with the tools, training, and advocacy they need to succeed and make an even greater impact on Rhode Island’s hospitality industry.”

Maria Jacobo, RIHA’s Director of Latino Affairs & Insurance Services, noted the personal and professional importance of the partnership: “To work side by side with the Hispanic Chamber of Commerce is not just symbolic, it’s a meaningful step toward lasting collaboration. This is about more than an agreement on paper; it’s about empowering Latino leaders and creating a platform where their expertise, traditions, and contributions to hospitality are fully recognized.”With the launch of Juntos Prosperamos, RIHA underscores its role as the statewide voice of the hospitality industry and reaffirms its dedication to serving Rhode Island’s diverse and dynamic hospitality community.

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Newport Vineyards
chefs & restaurantsfarmsnewswine & drinks

News Bites: Newport Vineyards 30th Anniversary / RI Hospitality Education Foundation Relief Fund for Matunuck Oyster Bar Staff / Veritable Distillery Debuts

by David Dadekian
written by David Dadekian

Current news releases—Eat Drink RI is not the source for these items—please follow any links for more information.

Newport Vineyards Celebrates 30 Years

From Vineyard to Wine, Beer, and Culinary Destination

Newport Vineyards

Newport Vineyards, a cornerstone of New England’s wine and culinary scene, proudly announces its 30th anniversary, marking three decades of innovation, sustainable farming, and community-driven hospitality. What began in 1995 as a modest vineyard on Aquidneck Island has grown into a premier destination featuring estate-grown wines, farm-to-table cuisine, craft beer, popular wedding venue, and year-round events.

To commemorate this milestone, Newport Vineyards has a big lineup of events, starting with their patio opening this weekend. Join Newport Vineyards to “cheers to 30 years” with tastings, dining, and live music by the vines this Friday – Sunday. Wine tastings will include a special commemorative anniversary glass.

“We are honored to celebrate this journey with our loyal guests, hardworking team, and the local community who helped build Newport Vineyards into what it is today,” said co-founder John Nunes. “Our mission has always been rooted in sustainable farming, exceptional hospitality, and sharing our passion for wine and food.”

Since its founding by brothers John and Paul Nunes in 1995, Newport Vineyards has expanded to over 100 acres and diversified its offerings with a farm-to-table culinary program featuring on-site culinary garden and greenhouses plus craft brewery, Taproot Brewing Co. Newport Vineyards has earned numerous accolades, including national and regional awards for their large portfolio of wines.

In addition to their patio opening, featured 30th Anniversary events will include:

  • May 30th: “30% on 30th” discount on wine cases each month, starting with their flagship wine, the Great White (and Great White Rosé)
  • June 29th: “Cheers to 30 Years” Seafood Sunday Supper paired with the inaugural white wines
  • July 11th: Annual Fire Dinner, culinary experience by the vines, featuring legacy wines
  • August 8th: VIP History Tour and Tasting with Owners and Winemakers
  • October 19th: Cheers to 30 Years Harvest Festival

Newport Vineyards invites past, present, and future guests to raise a glass to 30 years of growth, celebration and community. For more details, visit www.newportvineyards.com

Hear directly from owners John & Paul Nunes about the history of Newport Vineyards here: www.newportvineyards.com/history-of-newport-vineyards-video/

RI Hospitality Education Foundation Launches Official Relief Fund to Support Employees Affected by Matunuck Oyster Bar Fire

Hundreds of local hospitality workers left without income following devastating May 20th blaze

In response to the devastating fire that destroyed the iconic Matunuck Oyster Bar on Tuesday, May 20, the RI Hospitality Education Foundation (RIHEF) has launched an official employee relief fund to provide immediate assistance to the restaurant’s workers. More than 300 personnel—including fishermen, farmers, bussers, servers, hosts, cooks, bartenders, and managers—have been left without employment due to the fire.

A longstanding member of the hospitality community, Matunuck Oyster Bar and its owner, Perry Raso, have supported workforce development efforts through RIHEF for years. Now, RIHEF is stepping up to ensure impacted employees receive financial assistance as they navigate the aftermath of this tragedy.

RIHEF will distribute need-based grants to affected employees, verified through internal systems. The fund will serve as the only official source of organized financial support for Matunuck Oyster Bar staff and personnel affected by the fire.

Donations can be made directly at: www.rihospitality.org/MOB
Checks can also be mailed to:
RI Hospitality Education Foundation
94 Sabra Street
Cranston, RI 02910

Veritable Distillery Debuts, Bottling The Spirit(s) Of New England

Connecticut-Based Distillery Revives Centuries-Old Techniques with the Launch of its First Two Expressions: Ship’s Bell Bourbon & Southwick’s American Gin

Ship's Bell Bourbon, a new release from Veritable Distillery, is a bold, historically-inspired whiskey crafted in Connecticut using open-top fermentation and traditional 18th-century techniques. Made with heritage grains and no industrial additives, this bourbon delivers rich, warm notes of caramel, toasted spice, and oak. Its depth and smooth finish make it ideal for sipping neat or as the foundation of a classic whiskey cocktail. It's available online and select NY, RI and CT retailers.
Ship’s Bell Bourbon, a new release from Veritable Distillery, is a bold, historically-inspired whiskey crafted in Connecticut using open-top fermentation and traditional 18th-century techniques. Made with heritage grains and no industrial additives, this bourbon delivers rich, warm notes of caramel, toasted spice, and oak. Its depth and smooth finish make it ideal for sipping neat or as the foundation of a classic whiskey cocktail. It’s available online and select NY, RI and CT retailers.

Veritable Distillery, a Connecticut-based spirits company dedicated to crafting authentic, premium historically-inspired spirits, proudly unveils its first two expressions: Ship’s Bell Bourbon and Southwick’s American Gin. By reviving time-honored production techniques and using natural ingredients without the addition of industrial chemicals, Veritable Distillery captures the essence of 18th-century New England in every bottle.

Veritable Distillery is committed to sustainability, ethical production, and transparency. By using ingredients that were historically available and commonly traded in New England over 300 years ago, Veritable ensures that its products remain true to the origins of American distilling. Veritable employs open-top fermentation for its whiskey and fractional distillation for its gin, striking a balance between artistry and science to create spirits with exceptional depth and character.

Veritable Distillery also leads the industry in radical transparency by voluntarily disclosing ingredients and serving facts directly on its bottle labels, a first for the spirits industry. Unlike most distilleries, which often withhold details about their industrial production process and chemical additives, Veritable believes that consumers deserve to know what goes into their spirits. Each label clearly lists all ingredients, setting a new standard for complete visibility from grain to glass. This initiative allows customers to make informed choices, fostering a deeper appreciation for authentic, traditional spirits.

Veritable Distillery products are available online and at select retailers in Connecticut, Rhode Island, and New York.

Introducing Ship’s Bell Bourbon

Ship’s Bell Bourbon is an authentic blend developed in collaboration with the renowned Bardstown Distillery in Kentucky. Aged for three years in new American white oak casks (Quercus Alba), the bourbon is then blended with The Veritable American Single Malt Whiskey—crafted from 100% malted barley and aged for three years in ex-Rye casks from Bardstown Distillery. The result is a blended bourbon of exceptional depth and balance.

Newly released Southwick's American Gin from Veritable Distillery is crafted in Connecticut using botanicals historically traded in 18th-century New England. Produced through fractional distillation for clarity and depth, it offers bright, expressive notes of grapefruit, pink peppercorn, and nutmeg. With a smooth, clean finish and no industrial additives, it's ideal for classic cocktails or enjoyed simply on its own. It's available online and select NY, RI, and CT retailers.
Newly released Southwick’s American Gin from Veritable Distillery is crafted in Connecticut using botanicals historically traded in 18th-century New England. Produced through fractional distillation for clarity and depth, it offers bright, expressive notes of grapefruit, pink peppercorn, and nutmeg. With a smooth, clean finish and no industrial additives, it’s ideal for classic cocktails or enjoyed simply on its own. It’s available online and select NY, RI, and CT retailers.
  • Mash Bill: 73% Corn, 21% Rye, 6% Malted Barley
  • Aroma: Caramel-covered apple, dried peanut shell, and stewed black cherry
  • Palate: Sweet oak, apple cider donut, and a lingering caramel finish
  • ABV: 43% (86 Proof)

Introducing Southwick’s American Gin

Southwick’s Gin is crafted with rarely-utilized historical techniques; unlike conventional gins that use inexpensive vodka as the base spirit, Southwick’s Gin uses aged rum as the base spirit, a practice dating back nearly 600 years. Distilled in a custom-designed copper pot still, three separate “fractional” groups of botanicals are prepared, macerated, vapor infused and distilled individually before being blending together in the final product. This method ensures a harmonious, layered flavor profile and allows for each of the carefully selected botanicals to shine.

  • Aroma: Pine sap and honeyed blueberry with fresh citrus zest and hints of vanilla
  • Palate: Effervescent citrus, peppercorn, and earthy mountain pine with a lingering warm spice finish
  • ABV: 46% (92 Proof)

“We created Veritable Distillery to highlight the beauty and complexity of traditional spirits production – countering the mass production and homogenization of spirits by large corporations,” said Finneas Pryor, Vice President and Co-Founder of Veritable Distillery. “By focusing on authenticity, craftsmanship and community, we provide our customers with a better opportunity for informed consumption. Our first two releases, Ship’s Bell Bourbon and Southwick’s American Gin, honor New England’s rich history while setting a new standard for transparency in the industry.”

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First Place Culinary Team – William M. Davies, Jr. Career and Technical High School Pictured: Chef Ray McCue (Johnson & Wales University), winning students Bobbi Calder, Abigail Grullon, and Aliyah Dantzler, instructor Chef Santos Nieves, Farouk Rajab (President & CEO, RI Hospitality Association), Sam Glynn (Chairman, RI Hospitality Education Foundation/Owner, Chomp), Greg Coccio (Newport Restaurant Group), and Traci Dufresne (Director of Workforce Development, RI Hospitality Association).
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News Bites: Winning Rhode Island ProStart® Dish at Boat House / 2024 ANCHORS Awards / RI Hospitality Association & Education Foundation 2025 Boards / CCRI Culinary Craftsmanship Associate Degree

by David Dadekian
written by David Dadekian

Current news releases—Eat Drink RI is not the source for these items—please follow any links for more information.

RI Hospitality Education Foundation and Newport Restaurant Group Announce Winning Dish from 13th Annual Rhode Island High School Culinary Arts, Foodservice & Hotel Management Competition

Rosemary Lemon Pan-Roasted Lamb Chops, Crafted by William M. Davies, Jr. Career and Technical High School Students, to be Featured at Boat House in Tiverton

The RI Hospitality Education Foundation (RIHEF) and Newport Restaurant Group (NRG) are proud to announce that Boat House in Tiverton, RI will feature a special dish that won the culinary arts portion of the 13th Annual Rhode Island ProStart® High School Culinary, Foodservice & Hotel Management Competition. The winning dish, Rosemary Lemon Pan-Roasted Lamb Chops, served with fondant potato, beets and asparagus medley, and a lemon thyme cream sauce, was crafted by the talented culinary team from William M. Davies, Jr. Career and Technical High School. The dish will be available from Saturday, March 15th through Sunday, March 23rd at Boat House, offering diners the opportunity to experience an award-winning creation from Rhode Island’s next generation of chefs.

First Place Culinary Team – William M. Davies, Jr. Career and Technical High School Pictured: Chef Ray McCue (Johnson & Wales University), winning students Bobbi Calder, Abigail Grullon, and Aliyah Dantzler, instructor Chef Santos Nieves, Farouk Rajab (President & CEO, RI Hospitality Association), Sam Glynn (Chairman, RI Hospitality Education Foundation/Owner, Chomp), Greg Coccio (Newport Restaurant Group), and Traci Dufresne (Director of Workforce Development, RI Hospitality Association).
First Place Culinary Team – William M. Davies, Jr. Career and Technical High School Pictured: Chef Ray McCue (Johnson & Wales University), winning students Bobbi Calder, Abigail Grullon, and Aliyah Dantzler, instructor Chef Santos Nieves, Farouk Rajab (President & CEO, RI Hospitality Association), Sam Glynn (Chairman, RI Hospitality Education Foundation/Owner, Chomp), Greg Coccio (Newport Restaurant Group), and Traci Dufresne (Director of Workforce Development, RI Hospitality Association).

The winning culinary team, composed of Bobbi Calder, Abigail Grullon, and Aliyah Dantzler, was led by Chef Santos Nieves. Their skills, creativity, and technical precision earned them first place at this year’s highly competitive event, which featured the top student chefs from across the state.

“We are thrilled to provide these talented students with the opportunity to showcase their work in a professional setting,” said Farouk Rajab, President/CEO of the RI Hospitality Association (RIHA)/RI Hospitality Education Foundation. “Our programs continue to shape the future of Rhode Island’s hospitality industry, and this winning dish is a testament to the remarkable talent and dedication of these young chefs.”

Newport Restaurant Group’s ongoing support for culinary education and local talent development is reflected in its commitment to featuring the competition’s winning dish. Greg Coccio, Corporate Executive Chef of Newport Restaurant Group, shared his enthusiasm: “We are honored to highlight the achievements of these incredible students at Boat House. Their creativity and technical skill exemplify the high standards of culinary excellence that define Rhode Island’s vibrant food scene.”

In addition to the culinary arts category, William M. Davies, Jr. Career and Technical High School’s foodservice management team, Wisteria, took home first place, while Chariho Area Career & Technical Center’s hospitality and tourism team, Evergreen Lodge, secured the top spot in their respective category.

The culinary arts and foodservice management winning teams will now advance to represent Rhode Island at the National ProStart® Invitational in Baltimore, MD, from May 2-4, 2025, competing against top teams from across the country.

RI Hospitality Association Announces 2024 ANCHORS Award Winners Honoring Excellence Across Rhode Island’s Hospitality Industry

Rhode Island Hospitality Association President/CEO Farouk Rajab, photo by Jesse Dufault
Rhode Island Hospitality Association President/CEO Farouk Rajab, photo by Jesse Dufault

The RI Hospitality Association (RIHA) celebrated the best of Rhode Island’s hospitality industry during the 2024 ANCHORS Awards, held at Bally’s Lincoln. With over 600 attendees, the event honored individuals and organizations that exemplify excellence, innovation, and dedication across 18 total categories. 

For the first time, the public was invited to nominate and vote on their picks within Rhode Island’s vibrant hospitality community. From rising stars to seasoned leaders, this year’s winners reflect the remarkable talent within Rhode Island’s hospitality community.

Chairman’s Award: Evan Smith, Discover Newport – (Newport)

  • Evan Smith’s four decades of leadership in Rhode Island’s tourism sector have transformed Aquidneck Island into a world-class destination. As President & CEO of Discover Newport, he spearheaded a $5.6 million marketing program and established New England’s first Tourism Improvement District (TID). His collaborative efforts with organizations such as RIHA and CommerceRI have elevated Rhode Island’s appeal for business and leisure travel. Set to retire this year, Evan’s impact will continue to inspire the industry.

RI Hospitality Education Foundation (RIHEF) Chairman’s Award: Michael Sabitoni, Johnson & Wales University – (Providence/Cranston)

  • Michael Sabitoni’s dedication to hospitality education and workforce development has shaped the careers of countless students. As Chairperson of the Food & Beverage and Travel/Tourism Studies departments at Johnson & Wales University, he has hosted student tours, coordinated competitions, and bridged the gap between education and industry. His international experience and passion make him a cornerstone of Rhode Island’s hospitality community.

President’s Award: William (Bill) Walsh, Government Strategies, Inc.

  • Bill Walsh’s advocacy for Rhode Island’s hospitality sector during the 2024 legislative session resulted in significant policy victories. His efforts protected the Tip Credit, prevented burdensome regulations, and advanced worker-focused legislation. As General Counsel for Government Strategies, Bill’s strategic leadership has strengthened the industry and earned him this well-deserved recognition.

Emerging Leader of the Year: Stephanie Pajak, Ellie’s – (Providence)

  • Stephanie Pajak has redefined leadership at Ellie’s by fostering an innovative and inclusive workplace culture. Her commitment to excellence inspires her team and elevates the guest experience at one of Rhode Island’s favorite establishments.

Food Service Employee of the Year: Johnny Tarrats, 10 Prime Steak & Sushi – (Providence)

  • Johnny Tarrats exemplifies culinary and service excellence at 10 Prime Steak & Sushi. Known for his attention to detail and passion for the guest experience, Johnny is a cornerstone of Rhode Island’s food service industry.

Lodging Employee of the Year: Patti Gauntt, Newport Marriott Hotel & Spa – (Newport)

  • Patti Gauntt’s dedication to creating memorable guest experiences has set the standard for excellence at the Newport Marriott Hotel & Spa. Her warmth, professionalism, and ability to go above and beyond have made her an invaluable asset to the team.

Tourism Employee of the Year: Lee Lord, Narragansett Brewery – (Providence)

  • As a driving force behind Narragansett Brewery’s success, Lee Lord has revolutionized the guest experience. Through innovative promotions and community engagement, Lee has positioned the brewery as a must-visit Rhode Island destination.

Instagram Account of the Year: Discover Newport (Newport)

  • The Discover Newport team has harnessed the power of social media to showcase the beauty, culture, and attractions of Rhode Island’s iconic coastal destinations. Their vibrant content has inspired countless visitors to explore the state.

Restaurant of the Year: BEECH – (Jamestown)

  • With its inventive menu and exceptional dining experience, BEECH has become a culinary cornerstone in Rhode Island. The restaurant’s dedication to quality and innovation sets it apart as a beacon of excellence.

Hotel of the Year: Weekapaug Inn – (Westerly)

  • The Weekapaug Inn continues to redefine luxury with unparalleled service and serene accommodations. Its commitment to sustainability and guest satisfaction cements its reputation as one of Rhode Island’s premier destinations.

People’s Choice Award: Matunuck Oyster Bar – (Wakefield)

  • Matunuck Oyster Bar is beloved for its fresh, locally sourced seafood and waterfront dining. This perennial favorite captures the heart and taste buds of Rhode Islanders and visitors alike.

Chef of the Year: Champe Speidel, Persimmon – (Providence)

  • Champe Speidel’s culinary artistry at Persimmon has earned widespread acclaim. His innovative dishes and dedication to sourcing local ingredients make him a standout in Rhode Island’s dynamic culinary scene.

Newcomer of the Year: Boon Street Market – (Narragansett)

  • Boon Street Market has quickly become a favorite for its exceptional offerings and commitment to community. The team’s creativity and focus on quality have set a new standard for Rhode Island’s hospitality newcomers.

Teacher of the Year: Chef Austin Irons, Warwick Area Career and Technical Center – (Warwick)

  • Chef Austin Irons has demonstrated exceptional leadership and mentorship as a ProStart teacher at Warwick Area Career and Technical Center. His ability to integrate his background in special education with his culinary expertise creates an inclusive and supportive learning environment where every student thrives.

Student of the Year: Isabelle Menard, Warwick Area Career & Technical Center – (Warwick)

  • Isabelle Menard’s dedication, commitment and passion to continue her growth within the hospitality field sets an example for students aiming to make a career in the industry.  

Allied Member of the Year: Falvey Linen and Uniform Supply – (Cranston)

  • Falvey Linen’s dedication to supporting the hospitality industry through high-quality services makes it a vital partner to Rhode Island’s businesses.

Arthur Robbins’ Community Service Award: Christopher Marsella, Marsella Development Group – (Providence)

  • Christopher Marsella’s contributions to the community have had a profound impact on Rhode Island’s hospitality industry. His dedication to giving back exemplifies the spirit of the Arthur Robbins’ Community Service Award, and his commitment to continue to transform the State’s hospitality landscape with the opening of Track 15 this year typifies Robbins’ visionary outlook.

RI Hospitality Ambassador of the Year: Damaris Messina, Aloft Providence Downtown – (Providence)

  • Damaris Messina’s tireless efforts to promote Rhode Island as a top destination for travelers make her a true ambassador for the state’s hospitality industry. Her leadership at Aloft Providence Downtown sets a benchmark for excellence.

 “The ANCHORS Awards celebrate the exceptional individuals and organizations that define Rhode Island’s hospitality industry,” said Farouk Rajab, President/CEO, RI Hospitality Association. “This year’s winners inspire us all with their dedication, talent, and passion.”

The evening featured an Academy Awards-style ceremony hosted by social media influencers Laura Afonso and Sascha Roberts of Honey Buns Social. Attendees enjoyed networking, a celebration of achievements, and an afterparty to close out the night in style.

RI Hospitality Association & Education Foundation Announce 2025 Board of Directors and Officers

The RI Hospitality Association (RIHA) is proud to announce the appointment of its 2025 Board of Directors, including eight new members, two new RI Hospitality Education Foundation (RIHEF) board members, and its officers for each board.

New RIHA Board Members:

  • Edmond Assili, Owner, Terrazza, Sydney Cafe, and Fleur Restaurant
  • Gabrielle Clark, Resort Manager, Ocean House 
  • Jennifer Curtin, General Manager, The Beatrice Hotel
  • Anika Kimble-Huntley, Chief Marketing Officer, Rhode Island Commerce Corporation
  • Vandana Kumari, General Manager, Renaissance Providence Downtown Hotel
  • Damaris Messina, General Manager, Aloft Providence Downtown
  • Damian Santoro, Owner, Ladder 133 Sports Bar & Grill
  • Chris Trosin, President & CEO, Metro Lobster and Seafood

New RIHEF Board Members:

  • Aaron Messina, Vice President of Sales & Marketing, The Procaccianti Group
  • Tobey Sanborn, Director of Learning & Development, Newport Restaurant Group
  • Barbara Nauman, Vice President Academic Affairs, Community College of Rhode Island
  • Jennifer Davis (Ferreira), General Manager, The Eddy

RIHA Board Officers:

  • Chairman: Colin Geoffroy, President, G Hospitality
  • Vice Chairman and Treasurer: Anthony Pellegrino, General Manager, The Dean Hotel
  • Vice Treasurer: Kevin Hurley, General Manager, Omni Providence Hotel
  • Secretary: Jennifer Luxmoore, Owner, Sin (Bakery)

RIHEF Board Officers:

  • Chairman: Sam Glynn, Owner, Chomp Kitchen & Drinks
  • Vice Chairman: Joanna Arrighie, Director of Sales Marketing, Marriott International
  • Treasurer: Kevin O’Donnell, Owner, Giusto and Mother Pizzeria
  • Secretary: Kait O’Hara, Owner, Falvey Linen Supply

“We are thrilled to welcome this diverse and talented group of leaders to our hospitality and education foundation boards” said Farouk Rajab, President/CEO, RI Hospitality Association and RI Hospitality Education Foundation. “Their collective expertise and commitment to the hospitality industry will undoubtedly strengthen our efforts to advocate for and support our members while advancing education and workforce development.”

Governor McKee, CCRI Announce Launch of Associate Degree in Culinary Craftsmanship

Governor’s Proposed Budget Includes $850,000 to Create Culinary and Hospitality Hub at CCRI’s Newport Campus 

Governor Dan McKee meets with culinary students from the Newport Career and Technical Center during Friday's event highlighting the proposed Culinary and Hospitality Hub at CCRI's Newport Campus.
Governor Dan McKee meets with culinary students from the Newport Career and Technical Center during Friday’s event highlighting the proposed Culinary and Hospitality Hub at CCRI’s Newport Campus.

Governor Dan McKee and the Community College of Rhode Island (CCRI) today announced the launch of an Associate in Arts degree in culinary craftsmanship on CCRI’s Newport Campus in fall 2025. To support this initiative, Governor McKee is proposing $850,000 to create a Culinary and Hospitality Hub at CCRI’s Newport Campus. The hub will serve as a state-of-the-art learning environment designed to meet the growing demand for skilled culinary professionals in Rhode Island’s workforce.

“Rhode Island’s reputation for culinary creativity is a big part of our local economy, keeping visitors coming back time and time again,” said Governor Dan McKee. “The Culinary and Hospitality Hub included in my proposed budget will prepare the next generation of talent to serve up not only delicious dishes, but continued success in our local hospitality industry.”

“The inclusion of these funds in the Governor’s capital budget is a significant step forward in CCRI’s commitment to expanding access to high-quality culinary education,” said CCRI Interim President Rosemary A. Costigan, Ph.D., RN. “With our Newport Campus serving as a hub for workforce development, this investment will not only create a pipeline of skilled professionals but also strengthen Rhode Island’s thriving culinary and hospitality sectors.”

“CCRI’s commitment to workforce-aligned education is a commitment to our state’s economic future. This program will provide students with pathways to stable, well-paying careers, while advancing Rhode Island even further on the Governor’s Rhode to Prosperity,” said David Caprio, Esq., Chairman of the Council on Postsecondary Education.

“I’m very excited to see the addition of culinary program here at the CCRI Newport campus,” said Newport Mayor Charlie Holder. “This program will be a tremendous addition and opportunity for our local students to learn the culinary and hospitality skills necessary to propel them to professional heights that have not been readily available to them before.”

CCRI’s hands-on, two-year program will provide students with the foundational knowledge and practical experience necessary to succeed in advanced culinary and hospitality positions. The program is being developed in collaboration with Karl J. Guggenmos, AAC, M.B.A., a certified Global Master Chef, who is working with CCRI’s Business and Professional Studies faculty to ensure curriculum alignment with industry needs.

Rhode Island is home to several career and technical education (CTE) culinary programs at high schools across the state, and CCRI’s new associate degree will serve as a critical next step for students looking to advance their education and careers. By offering credit for prior learning from CTE programs, CCRI is ensuring a seamless pathway for students to continue their education in a supportive and workforce-aligned environment.

“For thirty years, the Rhode Island Hospitality Education Foundation has woven a story of hope and growth, a testament to the power of our industry. Now, today, CCRI is stepping up to write the next chapter. We’re not just nurturing talent; we’re igniting sparks of passion, kindling the dreams of individuals eager to shine. We’re building a workforce that isn’t just skilled, but inspired. We’re investing in the people, hand-in-hand with the Community College of Rhode Island, ensuring that the next generation of hospitality leaders is not just ready, but eager to take the reins. We’re building a legacy – a legacy of a powerful industry that doesn’t just provide jobs but empowers lives. We’re giving people from all backgrounds the tools, the training, the education they need to build a future that’s not just secure, but bright,” said Farouk Rajab, President/CEO of the Rhode Island Hospitality Association.

“This award for the culinary program exemplifies to all that when we work together-Governor, state, and local efforts for our students and community- we all win, and most importantly our students and community. Thank you to everyone for this wonderful initiative which I hope is just the first of many to come. Go CCRI! We are proud to be a partner with you,” said Colleen Burns Jermain, Ed.D., Superintendent of Newport Public Schools.

“CTE programs articulated for postsecondary credentials that are aligned to ‘good jobs’ provides a tremendous opportunity to raise incomes of Rhode Islanders and close workforce gaps for our employers. CCRI is well positioned within the Governor’s Rhode to Prosperity strategy and the Greater Newport region to focus the campus in the hospitality sector. This is a win for everyone,” said Shannon W. Gilkey, Ed.D., Commissioner of Postsecondary Education.

CCRI’s commitment to culinary education is further strengthened by its partnership with Bally’s Corporation, which has invested $5 million to support students and build labor market-responsive programs. Through the partnership with Bally’s, CCRI students have access to cutting-edge resources and opportunities in the culinary and hospitality sectors, enhancing their readiness for high-demand careers.

The Associate in Arts in Culinary Craftsmanship will be structured as a cohort-based program, at the Newport Campus. The curriculum will include such courses as:

  • Kitchen Function Essentials – Knife skills, equipment function, food safety 
  • Culinary Storeroom Essentials – Proper food storage, chemicals (MSDS) 
  • Cooking/Production Methods – Poaching, grilling, searing, and more 
  • Food Production – European, American, and international cuisines, along with large-scale preparation techniques 
  • Internship/Practicum – Hands-on experience at local restaurants 
  • Credit for Prior Learning – Opportunities for up to six credits for students from CTE high schools

The two-year degree will enable students to pursue advanced positions, such as head line cook or potentially sous chef. Within one year, students can complete a Certificate in Culinary Essentials and be industry ready as entry-level line cooks.

The need for a culinary education program at CCRI is reinforced by findings from the college’s Building Bridges Summit and Hanover Research’s labor market analysis, both of which highlight a strong demand for skilled culinary and hospitality professionals in Rhode Island. As the state’s only community college, CCRI is uniquely positioned to rapidly develop and implement programs that are directly aligned with industry needs, ensuring that graduates are workforce ready.

“The culinary and hospitality industries are essential to Rhode Island’s economy,” added Dr. Costigan. “By investing in CCRI’s culinary program, we are ensuring that local businesses have access to a well-trained workforce and that students have the opportunity to pursue rewarding careers in a high-demand field.”

For more information about the Culinary Craftsmanship program at CCRI, please visit ccri.edu/culinary.

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