Faculty Awards 2004-2005

Faculty members across the campuses were recently recognized for their outstanding teaching at the College of Culinary Arts.

Charleston Campus: Steve Nogle, CEC, CCE, won the Teacher of the Year Award. An associate instructor, he has been on the faculty since 1981 and teaches Classical French Cuisine. He holds an associate degree in Restaurant and Hotel Cookery from Milwaukee Technical College and a bachelor’s in Foodservice Management from Johnson & Wales. Nogle is a member of the American Culinary Federation and holds certification as a Certified Executive Chef and Certified Culinary Educator.

Charlotte Campus: Catherine Rabb, CHE, CSW, won the Teacher of the Year Award. She joined the faculty just this past year, teaching Principles of Beverage Service. Career highlights include owning several restaurants in Charlotte and acting as program chair for hotel and restaurant management at Central Piedmont Community College. Rabb holds a bachelor’s degree in Psychology from the University of South Carolina, as well as the following certifications: Certified Hospitality Educator, Certified Specialist of Wine (Society of Wine Educators), Certificates I and II from the International Sommelier Guild. 

Denver Campus: CharLee Puckett, who joined the faculty in 2002, won the Nograd Award. He teaches front-of-the-house classes, drawing on his extensive career in event management. Highlights include director of Catering and Events for Universal Studios Hollywood; and general manager of Village Restaurant Operations for Vail Resorts in Beaver Creek, Colo. Puckett received a bachelor’s degree from Eastern New Mexico University and is a member of ISES (International Society of Event Specialists).

Providence Campus: Elaine Cwynar, associate professor in the Culinary Nutrition department, received the Robert M. Nograd Teacher of the Year Award. Cwynar has been at Johnson & Wales since 1992; in addition to her classroom duties, she serves as part of Team Nutrition for the Kids First program, providing skills and management training for Rhode Island school food service personnel. Cwynar holds a bachelor’s degree in geography from the University of Connecticut, and an associate degree in Culinary Arts and a master’s degree in Culinary Education, both from Johnson & Wales University. She is a member of the Association for Career and Technical Education, the Boston Vegetarian Society, the International Association of Culinary Professionals, the North American Vegetarian Society, and Women Chefs and Restaurateurs.