Matthew Britt, '19 M.Ed., CEC
Assistant Professor | Culinary Arts | College of Food Innovation & Technology
Providence Campus
With experience in high-end restaurants and hotels in both Boston and Washington, DC, Matthew Britt has refined his expertise in leveraging global flavors to elevate his passion for local New England cooking. In addition to teaching JWU’s chef-driven contemporary casual course, which challenges students to create elevated and approachable menu options in a high-volume environment, Britt is the lead organizer for the JWU FIT Symposium: An Annual gathering of innovators, entrepreneurs, and thought leaders to inspire change toward a better food system.
M.Ed., Teaching & Learning, Johnson & Wales University
B.S., Hospitality Management, The Culinary Institute of America
Expertise:
- Chef-driven casual cuisine, Latin American cuisine, snout to tail cooking, food waste recovery, open flame cooking, food history
Media Coverage:
- 03.08.2022 - FIT Symposium: Inspiring Change Through Food Innovation
- 03.21.20 - Formerly known as dining out, Food Dude Bruce Newbury (Listen at about 36 minutes into show).
- 02.07.20 - The Battle for brand value: Why restaurants are rejecting third-party delivery, FSR Magazine
- 01.25.20 - The economics of all-you-can-eat buffets, The Hustle
- 11.06.19 - Eight popular Mexican foods you actually won’t find in Mexico, Reader's Digest
- 03.2019 - America's favorite diner desserts, Food Network Magazine
- 11.2018 - The breakfast wars heat up for full-service restaurants, FSR Magazine
- 04.25.18 - Why restaurants love buffets even more than you do, How Stuff Works
- 02.2018 - Can Mexican chains keep pace with the health-conscious movement?, FSR Magazine
- 11.21.17 – A professional chef’s advice on organized holiday cooking, Association of Home Appliance Manufacturers
- 11.2017 - Get a grip on food waste, Sysco Shape
- 11.18.17 –Vintage holiday trends, Saturday Morning News, WPRO 630AM/99.7FM
- 01.2017 - 10 food trends to watch in 2017, Sysco Shape