Robert Brener

As a classically trained chef and leader in culinary education with experience in HACCP system solutions from concept to project management for food service operators, Robert Brenner is passionate about food and culture and having worked in Germany and Ireland while traveling the globe extensively. Stateside employment includes the Inn at Little Washington, the Wild Boar in Nashville, TN, Keystone Lodge and The Lodge & Spa at Breckenridge, CO.

Honored for his work in urban gardening and organic/local foods education, he is also a leader in campus sustainability. As an associate professor, Brenner teaches multiple disciplines including International Cuisines and Culinary Cultures, Food Science and Sensory Analysis, and Sustainability in the Culinary Kitchen. As a sustainability leader, he is responsible for helping to develop and implement the campus-wide composting program used at all Johnson & Wales University campuses. The program is responsible for diverting thousands of pounds of food waste from the landfill annually, and converts it into rich compost. Our compost is used in our campus gardens and off-campus as well.

Education

• M.A.F., Foodstyling, University of Central Lancashire
• B.S., Food Service Management, Johnson & Wales University
• A.A.S., Culinary Arts, Johnson & Wales University

Teaching Interests

Food Science
Sustainability
International cuisines and cultures

Courses

• CUL1015 Introduction to Culinary Foundations
• CUL1135 Purchasing, Production Identification & Protein Fabrication
• CUL1035 Culinary Fundamentals
• FSM1065 Food Safety & Sanitation Management
• FSM2045 Introduction to Menu Planning & Cost Controls