Matthew Britt, CEC

 

Instructor  |  Culinary Arts  | College of Culinary Arts
Providence Campus

MEDIA REQUEST

With experience gained at top restaurants in Boston and Washington, DC where he refined his expertise in Latin American cuisine, Matthew Britt now challenges his students to spin global flavors into local New England foods, focusing on nutrition and sustainability. Of special interest to him is the diverse and underutilized seafood species within the Rhode Island region.

B.S., Hospitality Management, The Culinary Institute of America

Expertise:

  • culinary science; Latin American cuisine; seafood; sensory analysis; snout to tail cooking; sustainability

Media Coverage: