Kelly L Fernandes (she/her)
Adjunct College of Food Innovation & Technology Culinary Arts Providence
Biography and Expertise
Experienced culinary professional and instructor focused on creating high-quality, wholesome food with emphasis on local, seasonal ingredients. Organized, reliable and can demonstrates leadership ability and teamwork skills; able to positively accept challenges and innovate efficiently. Excellent work ethic and strong understanding of food safety and sanitation requirements.
Education
MA
Boston University
BS
Johnson & Wales University
Food Safety Manager Certification (FSM)
NRSFP
Bread Bakers Guild of America
Empowering Voices: Women of Color Faculty
Panel Moderation
Roger Williams University/Black Students Alliance
Roger Williams University
Bristol
RI
Second Scoop Ice Cream: An Innovative Approach to Culinary Sustainability
Hands on Workshop at JWU FIT Symposium
JWU FIT Symposium
Johnson and Wales University
Johnson and Wales University
Providence
RI
United States