Rollie Wesen, '14 M.Ed., '19 Ed.D

Assistant Professor  |  Culinary Arts  |  College of Food Innovation & Technology
Providence Campus



Rollie Wesen has a wealth of professional restaurant experience. He is knowledgeable in cooking techniques and is an advocate of using foods that are fresh, local and in season. He teaches The Science of Cooking and Sensory Analysis, Classic Cuisines of France and Italy, Cooking in the Global Marketplace and Conscious Cuisine. He serves on the College of Culinary Arts’ Curriculum Committee. He is the COO of The Jacques Pépin Foundation and is pursuing a doctorate in Educational Leadership.

M.Ed., Johnson & Wales University
B.A., English Literature, Creative Writing and Journalism, Carnegie Mellon University


  • cheese; classical and regional French cuisines; culinary pedagogy; food allergies; food science; French cuisine history; Italian cuisine; local and seasonal cuisine; snout to tail cooking

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