The Culinary Arts & Hospitality Department
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Professor
Chef Anthony Giuffre has been a professor and dept chair at Massasoit Community College since 1999. He is a Certified Executive Chef and Certified Culinary Educator through the American Culinary Federation. Chef Giuffre has worked at various resturants and hotels throughout his culinary careeer.
Chef Giuffre is also an adjunct professor at Newbury College and remains active in his field at various levels.
A.S. Culinary Arts, Newbury College 1994
B.A. Culinary Management, Newbury College 2004
M.Ed Educational Leadership, Bridgewater State 2009 |
Associate Professor
Associate Professor Paul Weeden joined Massasoit Community College as adjunct faculty in 2001 and full time faculty in 2005. He worked throughout industry food service and hospitality operations—from chef to food service director to general manager to owner. Paul has an extensive background in catering and event planning along with restaurants and hotels.
A.S., Johnson & Wales University
B.S., Johnson & Wales University
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Assistant Professor
Assistant Professor Jeanne Curtis joined the Culinary Arts department at Massasoit Community College in 2004. Coming from an extensive educational background, having taught baking and pastries for 20 years at Newbury College, she was happy to join her fellow chefs in this wonderful south shore community.
A.S., Newbury College
M.Ed., Cambridge College |
Instructor
In 1994 Chef Instructor Donna Wright graduated with honors and received an AAS degree in Culinary Arts from Newbury College, Brookline, MA. After graduating she worked at various dessert catering companies. In 1998 she opened her first wholesale/retail business supplying local restaurants, cafes, & customers with a variety of desserts and pastries. Chef Wright’s teaching career started in 2004 at her alma mater, Newbury College, where she became an adjunct instructor and operations manager for the Culinary Department.
A.S., Newbury College
B.S., Newbury College |
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