James E Griffin

Certified Culinary Educator (CCE)
American Culinary Federation

Certified Executive Chef (CEC)
American Culinary Federation

Certified Hospitality Educator (CHE)
American Hotel & Lodging Educational Institute

Education Award – Education Award – for significant efforts made towards the design of Worldchefs Academy and the Pre-Commis Chef course.
World Association of Chefs Societies

Certificate of Recognition – Education Award – for significant efforts made towards the design of Worldchefs Academy and the Pre-Commis Chef course.
World Association of Chefs Societies

Special Merit Award
Assoc. for Authentic, Experiential, & Evidence-Based Learning

Top 40 under 40 Award
Denver Business Journal

Auguste Escoffier Chair
Johnson & Wales University

Bell Ringer Award for Best Magazine Article: Internal Placement
Publicity Club of New England

Robert M. Nograd Teacher of the Year Award
Johnson & Wales University, College of Culinary Arts

Medal of the Village of Paris
Societe Culinaire Philanthropique

Professional Gold Medal
International Culinary Olympics – German Chef’s Association

Professional Gold Medal
Hotelympia – British Chef’s Association

Professional Gold Medal
Chef Ireland – Panel of Chef’s of Ireland

From Bar to Wellness – Bioactive Cocktail Innovation (Internet)
Streamly
May 24, 2024
https://streamly.video/video/from-bar-to-wellness

In a tight labor market, employers sweeten the holiday perks for hospitality employees (Newspaper)
The Boston Globe
November 16, 2023
https://www.bostonglobe.com/2023/11/16/lifestyle/tight-labor-market-employers-sweeten-holiday-perks-hospitality-employees/

Chef James Griffin of Johnson & Wales University: 5 Things I Wish Someone Told Me Before I Became a Chef (Internet)
Medium.com
April 11, 2023
https://medium.com/authority-magazine/chef-james-griffin-of-johnson-wales-university-5-things-i-wish-someone-told-me-before-i-became-a-4f13493d97a6

Bully Boy Distillers Sponsors JWU Reunion Weekend (Magazine)
Beverage Journal – Connecticut & Rhode Island
July 25, 2022
https://www.thebeveragejournal.com/bully-boy-distillers-sponsors-jwu-reunion-weekend/

It’s an amazing combo’: This is why pupusas are a popular dish in New Bedford. (Newspaper)
The Standard Times – South Coast Today (New Bedford, MA)
June 30, 2022
https://www.southcoasttoday.com/story/lifestyle/2022/06/30/everyone-eats-them-pupusas-new-bedford/7746598001/

As the Labor Crisis Continues, Restaurant Show Panelist Says ‘Put People First’
Winsight Grocery Business
May 25, 2022
https://www.winsightgrocerybusiness.com/industry-partners/labor-crisis-continues-restaurant-show-panelist-says-put-people-first

James Griffin of Johnson & Wales University: Five Strategies Our Company Is Using To Tackle Climate Change & Become More Sustainable (Internet)
Medium.com
September 21, 2021
https://medium.com/authority-magazine/james-griffin-of-johnson-wales-university-five-strategies-our-company-is-using-to-tackle-climate-e98c7df07e06

A Peek at Your New Plate: How You’ll Be Eating in 2019 (Newspaper)
New York Times
December 21, 2018
https://www.nytimes.com/2018/12/21/dining/food-trends-predictions-2019.html?searchResultPosition=1

Seaweed Enjoys a Rising Tide of Popularity (Magazine)
Nations Restaurant News
May 23, 2018
https://www.nrn.com/whats-hot/seaweed-enjoys-rising-tide-popularity

EDIBLE SEAWEED PRODUCT DEVELOPMENT STUDY (Internet)
Island Institute – Rockland, ME
October 1, 2017
https://www.islandinstitute.org/priorities/resilient-economies/sustainable-seafood/

Global Food Expert Griffin to Speak at Committee on Foreign Relations Meeting (Internet)
GoLocalProv
May 8, 2017
https://www.golocalprov.com/news/global-food-expert-griffin-to-speak-at-committee-on-foreign-relations-meeti

Dr. James E. Griffin Added To Speaker Lineup For Seafood 1on1, June 15-17 (Magazine)
Perishable News Magazine
April 5, 2016
https://www.perishablenews.com/seafood/dr-james-e-griffin-added-to-speaker-lineup-for-seafood-1on1-june-15-17/

Massachusetts Restaurant Association Education Fund

American Marketing Association

National Restaurant Association

American Culinary Federation

Griffin, J.
The bad and the good of the pandemic for Salmon in the USA
salmonexpert

Griffin, J.
Foods of the Future: Sustainable, Functional, Sourced with Integrity
LinkedIn

Griffin, J. & Warner, B.
In pursuit of sea vegetable market expansion: Consumer preferences and product innovation
Island Institute
NA
NA

Griffin, J.
Lodging, food & beverage: Culinary arts. In R. A. Brymer, R. A. Brymer & L. N. Cain (Eds.), Hospitality: An introduction
Kendall-Hunt
285-296

Griffin, J.
For chefs, a seafood information crisis looms.
The Global Aquaculture Advocate

Griffin, J.
U.S. chefs lack seafood sustainability, aquaculture knowledge
The Global Aquaculture Advocate

Griffin, J.
The Art and Science of Sustainable Seafood: Symposium explores collaboration among chefs, fishermen, and marine scientists
41 Degrees North
6
2
4

Griffin, J.
Let’s honor Latino food
Providence Journal Bulletin

Griffin, J. & Lorenz, G. & Mitchell, D.
A study of outcomes-oriented student reflection during internship: The integrated, coordinated, and reflection based model of learning and experiential education
Journal of Cooperative Education & Internships
44
2
42-50

Griffin, J.
Reflection in Experiential Education: Evidence of Thinking and Learning through InCoRe
The AAEEBL Learner

Griffin, J. & Visinski, J.
New Trends in Career Paths for Culinary Education
Chef Educator Today
18-22

Griffin, J.
Student Evaluation in Culinary Education: An approach to process, performance and product assessment
Chef Educator Today
26-27

Griffin, J.
Active Learning in Culinary Education: Using the kitchen to teach more than just cooking
Chef Educator Today
21-24

Griffin, J.
Why Reinvent the Wheel?
Deli Business Magazine
64

Griffin, J.
What are your Core Values?
Deli Business Magazine
117

Griffin, J.
How Safe is Your Operation?
Deli Business Magazine
117

Griffin, J.
New England: A blend of the old & new.
John Folse & Co., Inc,
14-21

Salmon from a Chef’s Perspective: a discussion of recipes with tastings
Demonstration
National Fisheries Institute Shrimp & Salmon School
National Fisheries Institute
University of Washington
Seattle
WA
United States

An Overview of Culinary Management – Restaurant Type Training for ProStart
Lecture
Massachusetts Restaurant Association – ProStart Student Boot Camp
Massachusetts Restaurant Association Educational Fund
Johnson & Wales University Harborside Academic Center
Providence
RI
United States

The Restaurant Start-up Proposal – An overview of Concept, Menu, Marketing, and Strategy
Lecture
Rhode Island Hospitality Association – ProStart Student Boot Camp
Rhode Island Hospitality Association
Johnson & Wales University Harborside Academic Center
Providence
RI
United States

Salmon from a Chef’s Perspective: a discussion of recipes with tastings
Demonstration
National Fisheries Institute Shrimp & Salmon School
National Fisheries Institute
University of Washington
Seattle
WA
United States

Delicious and Nutritious: Innovation with BioActive Cocktails
Oral Presentation
National Restaurant Association Show
National Restaurant Association
McCormick Place Exhibition Center
Chicago
IL
United States

Farming the ocean to feed a growing planet – A discussion of ethics and sustainability
Panel Presentation
FIT Symposium 2024
College of Food, Innovation, Technology
Culinary Amphitheater and Museum
Providence
RI
United States

An Overview of Culinary Management
Demonstration
Massachusetts Restaurant Association – ProStart Student Boot Camp
Massachusetts Restaurant Association Educational Fund
Johnson & Wales University Harborside Academic Center
Providence
RI
United States

An Overview of Seafood and Ocean Sustainability: Chef James Griffin
Demonstration
ProStart Professional Development for Secondary Faculty
Massachusetts Restaurant Association Educational Fund
Johnson & Wales University Culinary Museum
Providence
RI
United States

Salmon from a Chef’s Perspective: a discussion of recipes with tastings
Demonstration
National Fisheries Institute Shrimp & Salmon School
National Fisheries Institute
Four Seasons Hotel
Seattle
United States

The State of Labor in Foodservice: Solutions to Move the Industry Forward
Oral Presentation
National Restaurant Association Show
National Restaurant Association
McCormick Place Exhibition Center
Chicago
IL
United States

From Production to Plate: Forecasting aquaculture and Fisheries Growth and the Trends Influencing Seafood Consumption
Panel Presentation
Global Seafood Alliance annual GOAL Conference
Global Seafood Alliance (formerly Global Aquaculture Alliance)
Fairmont Hotel
Seattle
WA
United States

REDUCING THE USE AND IMPACT OF ANTIBIOTICS IN AQUACULTURE: THE COLLABORATIVE EXPERIENCE OF THE CHILEAN SALMON INDUSTRY
Panel Presentation
World Aquaculture Society – North American Conference
Aquaculture Association of Canada
St. Johns Convention Center
St. Johns< Newfoundland
Canada

Understanding and Finding Solutions to the Persistent Labor Crisis in Foodservice
Oral Presentation
National Restaurant Association Show
National Restaurant Association
McCormick Place Exhibition Center
Chicago
IL
United States

Understanding and Finding Solutions to the Persistent Labor Crisis in Foodservice
Johnson & Wales University Alumni Association
Johnson & Wales University
Online
providence
RI
United States

Salmon Consumers in the U.S.A. – An Overview
Keynote/Plenary Address
National Fisheries Institute Salmon School – Online
National Fisheries Institute
Online

National Fisheries Institute – COVID Business Webinar
Lecture
National Fisheries Institute COVID Seminar Series
National Fisheries Institute
Online
United States

Pivoting During COVID 19: How JWU Alumni in the Hospitality Industry Adapted
Panel Moderation
JWU Alumni Online
Johnson & Wales University Alumni Relations
Online
Providence
RI
United States

Global Salmon Market Trends
Panel Presentation
Global Seafood Market Conference
National Fisheries Institute
Marriott Grand Lakes
Orlando
FL
United States

Farmed Salmon Fundamentals
Oral Presentation
Performance Foodservice Thrive COP Meat & Seafood Summit
Performance Foodservice
Marriott Oakbrook
Oakbrook
IL
United States

Neutral Spirits and Sugar Kelp Infusions: an ocean of cocktail innovation
Demonstration
National Restaurant Association Show
National Restaurant Association
McCormick Place Exhibition Center
Chicago
IL
United States

See Sea Vegetables – innovation with seaweed
Demonstration
National Restaurant Association Show
National Restaurant Association
McCormick Place Exhibition Center
Chicago
IL
United States

The Sustainable Culinarian: Sustainability, Advocacy, Expertise & Informed Choices.
Lecture
The Big Show – Chef’s Conference and Symposium
Delaware North
Delaware North
Buffalo
NY
United States

UK Foodservice Survey: Assessing Chefs’ Perceptions of Seafood Sustainability
Oral Presentation
Global Seafood Alliance annual GOAL Conference
Global Seafood Alliance (formerly Global Aquaculture Alliance)
Fairmont Hotel
Dublin
Ireland

In pursuit of sea vegetable market expansion: Consumer preferences and market expansion
Keynote/Plenary Address
Island Institute Edible Seaweed Symposium
Island Institute
University of Southern Maine
Portland
ME
United States

Planning culinary innovation – strategies for managing, lead times, purchasing cycles and product
Lecture
Research Chefs Association Online Seminar Series
Research Chefs Association
Online

Planning culinary innovation – strategies for managing, lead times, purchasing cycles and product
Lecture
Research Chefs Association Stir it Up National Convention
Research Chefs Association
Online

The looming seafood information crisis: Sustainability vs. supply chain complexity in seafood
Keynote/Plenary Address
Seafood One on One
First Source Events
Hotel Providence
Providence
RI
United States

Chefs’ opinions on seafood country origins, sustainability and labeling
Lecture
Seafood Source Seminars
Seafood Source Magazine
Online
Boston
MA
United States

Farmed vs. Wild – the great fish fight
Panel Presentation
National Restaurant Association Show
National Restaurant Association
McCormick Place Exhibition Center
Chicago
IL
United States

Course based leadership competency development through employer and peer feedback and self-reflection
Lecture
Global Education Leadership Summit and Conference
Northeastern University
Northeastern University
Boston
MA
United States

National survey of chef’s perceptions of seafood sustainability – preliminary report
Panel Presentation
Global Seafood Alliance annual GOAL Conference
Global Seafood Alliance (formerly Global Aquaculture Alliance)
Marriott Hotel
Vancouver
Canada

Course-Based Leadership Competency Development Through Employer Feedback and Self-Reflection
Oral Presentation
2015 Northeastern University School of Education
Northeastern University
2015 Northeastern University School of Education
Boston
MA
United States

Nestle Worldchefs Progastronomia vision
Oral Presentation
World on a Plate Symposium Worldchefs Global Congress and Expo 2017
World Association of Chefs Societies
Ioannis Vellidis Convention Center
Thessaloniki
Greece

Work-based evidence of student competency attainment
Lecture
IUPUI Assessment Institute.
Perdue University
Perdue University
Indianapolis
IN
United States

ePortfolio and the evolving institutional role in student learning
Panel Presentation
North East Regional Conference: Learning, Metacognition, and ePortfolios
Association for Authentic, Experiential and Evidence-Based Learning
Bayside Exposition Center
Boston
MA
United States

Determining the quality of post-secondary culinary arts degree programs: A review of various approaches and recommendations.
Lecture
Symposium on Best Practices in Culinary Education
Center for the Advancement of Foodservice Education
Johnson & Wales University
Providence
RI
United States

Engaging faculty in cooperative and work integrated education
Panel Presentation
17th World Conference on Cooperative and Work-Integrated Education
World Association of Cooperative Education
Philadelphia
PA
United States

Perspectives on seafood sustainability
Lecture
Ronald C. Baird Sea Grant Science Symposium: Developing the Rhode Island Seafood Knowledge Economy
University of Rhode Island
Johnson & Wales University
Providence
RI
United States

ePortfolio’s for the trades an overview of facilitating active and reflective learning during experiential education.
Lecture
ePortfolios Community of Practice of Australia Web Conference
EPortfolios Community of Practice Australia
Online

Teaching College Teachers to Teach: Lessons Learned
Lecture
2007 PDK Leadership Conference for Regions B&C: Making Possibilities Real
Phi Delta Kappa International
JWU Denver Campus
Denver
CO