Thomas Delle Donne, Assistant Dean at Johnson & Wales University’s College of Food Innovation & Technology (CFIT) sat down recently with the PVD Eye for a conversation about food, technology, chefs, and chemistry–and all that lies between in our city’s vibrant restaurant scene. We also explored JWU’s impact on Providence’s evolving culinary landscape.
Even the College’s name, “The College of Food Innovation & Technology” brings to mind a way of thinking about culinary arts and sciences that reflects the public’s interest in new foods, new techniques, and new cultural references in the exploration of food. Our city has become a hub for these adventures. As an example, we talked about the current interest in molecular gastronomy and whether that plays a role in the curriculum at Johnson & Wales culinary program. Delle Donne’s response made it clear: “Absolutely! Dining out is a romantic, intimate experience. People visit restaurants not just for sustenance but to enjoy a chef’s artistry—much like attending a live concert.”
Delle Donne continues: “…technology plays a vital role in preparing our students for the realities of the culinary world. We ensure they train on state-of-the-art equipment and master modern techniques like sous vide [ in fields like] molecular gastronomy.”
Molecular gastronomy, he explained, isn’t just about flashy tools; it’s a fascinating fusion of food science and creativity. You may have come across examples of molecular gastronomy at local restaurants like Persimmon: delicate food spheres or pearls, drinks served with dramatic smoke effects, or that curious foam perched on your plate. These techniques help enhance our sensory experience by adding another dimension to dining.
One example of technique that may be familiar is sous vide–a method where food is vacuum sealed in a bag and cooked in a water bath at a precise, low temperature. The result? Tender, juicy textures that are hard to achieve with traditional cooking methods.
Yet, for all the emphasis on technology and innovation, Delle Donne was quick to point out that the chef’s role—the irreplaceable “human touch”—remains at the heart of the culinary experience. Technology may transform ingredients, but it’s the chef who brings the artistry to life.
Johnson + Wales University, launched their culinary arts program in 1973, expanding the Downcity Providence location by 100 acres along Narragansett Bay and transforming a WWII Liberty shipyard into the College of Culinary Arts. This became the Harborside Campus in 1983. In June 2020, the College of Culinary Arts was reborn as the College of Food Innovation & Technology (CFIT). This new name encompasses its goal of preparing students to explore the role of food in everyday life, with a focus on science, nutrition, and sustainability. In September 2024, the two campuses celebrated their 50th anniversary. Today, The College of Food Innovation and Technology awards close to 400 degrees annually (between the two Providence campuses and JWU’s campus in Charlotte, NC) and is considered one of the top culinary schools in the nation.

CFIT’s program is built around an experiential education model that incorporates internships with real opportunities to practice within the local restaurant scene. It’s there that students get hands-on experience of what they’re taught in the program: menu planning, cost control, food service, financial systems, human resources and food safety.
Student Jonathan Kruk explains, “I discovered that JWU had an International Baking & Pastry Program that offered a 4-year degree that set them apart from other schools I was considering. I am now enrolled in that program for my second year and I’m excited to say that I have zero regrets. JWU continuously provides me with valuable pastry lessons and experiences day after day. I hope to use all the skills I have acquired to excel in my field and seize a unique opportunity that Johnson & Wales has prepared me for.”
Fellow student, Josue Cervantes, adds: “…I see myself sharing my passion for my culture, heritage, and, most importantly, my ancestors, and sharing their message within our cuisine and food–representing a new chapter that demonstrates that our native cuisine is more than what the naked eye knows, and [this] can be said for any cultural cuisine.”
In this way, JWU is deeply rooted in the community but there are other connections as well–with regular tours of the Culinary Museum, and visiting pastry chefs teaching and faculty guest-lecturing at local high schools. The CFIT (and JWU) have also been known to provide the elbow grease for projects like planting trees and helping with the cleanup of the watershed––the organization, Save the Bay is on the JWU Harborside campus.
Johnson & Wales graduates have made their mark on the city’s culinary scene and beyond. Alumni have gone on to open or helm kitchens at spots like Oberlin, Gift Horse, Pizza Marvin, Bywater, Xaco Taco, Kabob & Curry, Gracie’s, and Enoteca Umberto. A number of these have been recognized with awards from James Beard, StarChefs and others (JWU Alums Recognized with StarChefs Awards ; 2024 James Beard Awards Highlight JWU Alumni Excellence)
What makes Providence so attractive to them? It seems in part, to be Providence’s unique mix of opportunity and accessibility. Compared to larger markets like Chicago, Boston or Manhattan, Providence is affordable and approachable. And, with JWU among the universities inhabiting the Providence landscape, city residents have become willing participants and adventurous culinary explorers. Innovative and exceptional restaurants and a growing and thriving food scene, make for an inviting home to a new graduate from a renowned culinary arts program.

When we talked about food trends, Assistant Dean Delle Donne made the comparison to fashion in that trends in food ebb and flow in much the same way that fashion does.
Right now, he said, there’s a strong emphasis on local ingredients, sustainability, and traditional hearth cooking. Take Oberlin, for example: their chefs are using open-fire techniques to impart flavors like hickory, cedar, or oak, elevating the concept of open hearth cooking far beyond campfire fare
Sustainability is an important piece of Providence’s food scene, thanks to the city’s proximity to great farms and producers. Restaurants like the newly opened Frank & Laurie’s, the long-established Nick’s on Broadway, Persimmon, and Rogue Island are all committed to sourcing locally. It’s a movement that benefits from partnerships with Farm Fresh Rhode Island – A hub for local food since 2004, a community hub for local farmers, artisans, and chefs. JWU collaborates with Farm Fresh, helping to bridge the gap between culinary professionals and the area’s rich network of growers and makers.
“Rhode Island has done an excellent job of aggregating the thousands of suppliers in this area,” Delle Donne noted, “and making them accessible to chefs. This access not only supports local economies but also gives Providence chefs the tools they need to craft extraordinary meals.”
For its part, Johnson & Wales has played and continues to play a major role in shaping Providence’s vibrant food and culture scene—for this and for future creative culinary innovations, our city’s residents are grateful.
Margaret Rizzuto is a photographer with over 15 years experience capturing the beauty of food and people. As a Brooklyn-born Italian, her love of food runs deep. Margaret relocated to Providence in 2020 and quickly fell in love with the city—especially its vibrant food scene. www.margaretrizzuto.com @aprovidencepalatte