Peter Kelly
Associate Professor | Culinary Arts | College of Food Innovation & Technology
Providence Campus
A scholar, a chef, an entrepreneur, a 15-time Boston Marathoner, Peter Kelly was among the first group of instructors to teach Johnson & Wales' new Science of Cooking and Sensory Analysis class, one of several courses that have been developed as part of the university's culinary curriculum overhaul. He has been a resource on a variety of topics and trends, including presidential menus, gastro-pubs, and has written for The Boston Globe. When not teaching, Kelly and his wife operate Anchor Toffee at Bowen's Wharf in Newport.
M.L.A., Gastronomy, Boston University
B.A., Liberal Studies, Vermont College of Norwich University
Expertise:
- anthropology; contemporary fine dining; food history; food writing and poetry; gastronomy; seasonal cuisine
Media Coverage:
- 11.22.19 - The great Thanksgiving dessert battle, Philadelphia Sun
- 09.09.19 - For immigrant families, a sweet wedding tradition preserves a taste of home, Religion News Service
- 08.2017 - Is the doughnut trend here to stay?, Rhode Island Monthly
- 09.05.16 - What’s in that coffee cabinet? A delicious taste of Rhode Island history, National Public Radio, The Salt
- 11.26.15 - Artscape: tastes change, Thanksgiving remains, RI Public Radio
- 08.12.15 - Where’s My Cheese: Providence, Wisconsin of the East, Cheese Connoisseur magazine (page 27)