Limited time only: Get pro member benefits for less than $5/month. Access Classes, Stats, Priority Directory listing and more!Upgrade now
Douglas Stuchel

Douglas Stuchel



Douglas Stuchel is an assistant professor for the Hospitality College at Johnson & Wales University in Providence, Rhode Island. He also serves as an adjunct culinary educator for both the College of Culinary Arts and the School of Education. Previously, Douglas was the Senior Experiential Education Coordinator at Johnson & Wales University responsible for culinary and hospitality employer relations as well as advising culinary, baking & pastry and culinary nutrition internships students. Before joining Johnson & Wales Stuchel was the Executive Chef for Sportservice at the Dunkin Donuts Center in Providence, Rhode Island. Prior to Sportservice Stuchel was a chef at the Johnson & Wales Radisson Airport Hotel for more than six years, where he began as a banquet chef and promoted to Executive Chef.

Urban Chickens- Supporting the Urban Agricultur...

Published June 12th, 2012

Why Urban Chickens?

As people grow more concerned about the economy, the environment, and food safety, there is a growing interest in vegetable gardening, canning food, and raising chickens. Adding urban chicken-keeping to this growth in local food would continue to establish West Warwick as a leader in the local food movement. More than 65% of major U.S. cities including Portland, Denver, Madison, Baltimore, and New Haven have chicken keeping ordinances. Now is the time for West Warwick to pass a chicken-keeping ordinance and build on the strength of its local food system.

Read More →

A Locavore Approach to: The Christmas Tradition...

Published December 16th, 2011

This post follows-up of my previous Blog Post: FOUR FISH- The Future of The Last Wild Food

I live in Rhode Island, a state that that has one of the highest populations of persons of Italian descent. Many Italians (or "I" talians ask my grandfather used to say) celebrate the tradition of the Feast of the Seven Fishes on La Vigilia (Christmas Eve) where course after course of fish and seafood are served often as many as 7 to 10 dishes.

Read More →