Stella T. Bernard, MBA, CWP
College of Culinary Arts
I started my professional chef journey in 2003 by attending the Milwaukee Area Technical College in Wisconsin where I earned my AAS in Culinary Arts. I continued my education by earning a BA of Hotel, Restaurant and Tourism Management from the University of Wisconsin – Stout. Upon graduation, I was granted a scholarship to attend Ecole de Cuisine La Varenne in France under the tutelage of Anne Willan gaining an advanced French Culinary certification. I spent a year and a half studying and staging in France including being a demo chef for a culinary river cruise on the Rhine. Some of my most incredible experiences came while working with Michelin starred chefs such as Patrick Gauthier (La Madeleine), Stephan Mole (Les Ormes), William Ledeuil (Z Kitchen Gallery), and the amazingly talented team at L'Atelier de Joel Robuchon in Paris.
Upon returning to the US, I took on the challenge of banquets, which has been the arena I enjoy the most. I have worked at the Waldorf Astoria Naples-FL and the Westin Indianapolis where we hosted the NFL for Super Bowl XLVI in 2012. Other journeys included summer camp chef in a Kosher facility and professional wine training at the CIA St Helena where I became a Certified Wine Professional (CWP).
I started teaching at the college level in 2013 and joined the faculty at Johnson and Wales University Denver in 2016. While teaching, I was also a student at JWU completing my MBA in the Sumer of 2019. I teach a variety of classes from 1st-year level, learning knife cuts to 2nd-year students learning Garde Manger and Banquets. I love showing a student something new. It is most gratifying to see a young person inspired by my lecture, demonstration, or even a story of my own career. This is the same reason that I love being on the Honors Council. Seeing the culmination of a student’s ideas and research during their final defense is often breathtaking. Hearing how the whole journey unfolded is just as important as the final work.
When I am not on campus, I enjoy hiking, gardening, canning, furniture restoration, international travel and am a huge green living advocate. I would like to have my own little urban homestead including bees.
Favorite Cuisine: French and traditional Oaxacan Cuisine
Favorite Food: Wine and stinky cheese!
Favorite Restaurants: Bartolotta Ristorante Di Mare, Vegas, NV; Chef Roy's Frog City Café, Rayne, LA
In addition to being a professor and co-director of the Honors Program, I’m a fiction writer. I believe writing and education is primarily about the search for what is interesting. I've had works published in Harpur Palate, Clackamas Review, Mochila Review, Unstuck, Liar's League NYC, The Other Stories, Reservoir, Liminiod Magazine and Crab Fat Magazine, among others.
and an essay on Fabulist fiction: "Contemporary Fabulists" (p.27)
Judy St. John, PhD
Professor of Science
College of Health & Wellness
Education: I earned my Master of Science in Biomedical Sciences from Hood College in Frederick Md (1990) and my Doctorate in Biology with an emphasis on Genome Evolution from the University of Denver (07).
Years Teaching: I am been mentoring students in the laboratory since 1987 and I started teaching in the classroom in 2001.
Courses Taught: I have taught a variety of courses including Molecular Evolution and Molecular Biology Techniques at the University of Denver and Anatomy & Physiology and Microbiology at Concorde Career College. Since joining Johnson & Wales, I have taught Biochemistry, Obesity, Microbiology Lecture, Microbiology Laboratory, Foundations in Chemistry, Foundations in Chemistry Laboratory, Introduction to Life Science, Environmental Science, Disease and Culture, History of Science, Introduction to Health Professions and The Scientific Implications of Mass Food Production (Honors seminar).
In addition to teaching, I have over 25 years of research experience in genome evolution, conservation genetics, renal medicine and chemical carcinogenesis. Some of my publications are listed below.
Effects of climate change on nutrition and genetics of White-tailed Ptarmigan.
Recent CR1 non-LTR retrotransposon activity in coscoroba reveals an insertion site preference.
Identification of novel CR1 subfamilies in an avian order with recently active elements.
Rapid Capture of DNA Targets
Characterization of microsatellite loci isolated in trumpeter swan (Cygnus buccinator).
A Recent Chicken Repeat 1 (CR1) Retrotransposition Confirms the Coscoroba-Cape Barren Goose Clade.
Chromosome-specific intron size differences in the avian CHD gene provide an efficient method for sex identification in birds.
Upregulation of endothelial and neuronal constitutive nitric oxide synthase in pregnant rats.
Mutagenic specificities of four stereoisomeric benzo [c] phenanthrene dihydrodiol epoxides.
What's your favorite thing about teaching honors students: I absolutely love incorporating science into each of my classes. I especially enjoy working with students from our Honors Program and encouraging them to think more critically about the topics we cover in the classroom. The Honors Program gives our students a chance to dive deeper into myriad subjects.
Samuel Wells, MFA, EdD
College of Arts & Sciences
Education: Master of Fine Arts in Writing & Poetics, Naropa University, Boulder CO; Doctor of Higher Education Leadership with a focus on tuition structures and institutional financial decision-making from Northeastern University, Boston MA.
Years Teaching: 20
Courses Taught: Art History; City as Text; Contemporary Interpretations of Classical & World Mythology; The Problem of Evil; Introduction to Food Writing; Food in Film & Literature; Technical Writing, Rhetoric & Composition; Communication Skills.
Literary and Popular Representations of Satanic Individualism as Ironic Critique of Authority, Political Power and Revolution in Fin-de-Siècle France presented at the national conference of the Nineteenth Century Studies Association in Lincoln, Nebraska, April 2016
Reefer Madness by Other Means: The Role of Iatrogenic Inversion in the Drug War in Colorado presented to the annual American & Popular Culture Conference in Albuquerque, NM, April 2014
Blissful Productivity: Using Alternate Reality Games in Collegiate Education presented to the annual American & Popular Culture Conference in Albuquerque, NM, April 2013
Uncovering the Original Sacrament published by Treating Yourself: the Alternative Medicine Journal, Issue 30, 2011 (Review)
Review: Mapping the Road Ahead: A Review of the work of Chris Fichtner, MD. Published by Treating Yourself: the Alternative Medicine Journal, Issue 30, 2011 (Review)
The Simply Pure Holiday Cookbook. Privately published by the Simply Pure Foods company, Denver CO. January 2011
William S. Burroughs Estate Scholarship Award, Inaugural Year 1999
What's your favorite thing about teaching honors students: Their advanced ability to think critically and to apply that critical thinking to real-world problems. JWU Honors students are bright, self-directed and socially conscious scholars!