The John Folse Culinary Institute is welcoming a new dean this July. After working as assistant professor at the University from 1996 to 1998, Chef Robert Harrington is currently completing his Ph.D. in management at Washington State University. His position as full time dean will begin July 1.

Dr. Grace Monk is currently the acting dean of the institute as well as the dean of Life Science and Technology.

Monk speaks highly of Harrington and says that he will be of great benefit to the University.

“He is a fine chef and leader, and will be a tremendous asset to the institute due to his experience and knowledge,” Monk said.

Dr. Alice Pecoraro, vice president of Academic Affairs, also commends Harrington’s expertise.

“I have observed him to be a great teacher, and a professor with high standards in the culinary field. His Ph.D. in management will strengthen his background in leadership,” Pecoraro said.

Monk and Pecoraro also say that Harrington was well-liked during his stint as assistant professor while teaching at the University.

“He was very well received by the students and highly respected. We are truly delighted that he is returning,” Monk said.

“At the 1996 Culinary Institute Ceremony, the students recognized him and gave him a standing ovation,” Pecoraro said.

Monk says that there was a national search for an eligible person to fulfill the position as full time dean of the Culinary Institute.

“There is a scarcity in the culinary arts field for qualified people; it is not an easy position to be filled,” she said.

Both Monk and Pecoraro say that Harrington has an exemplary record and the extensive experience in the field that qualifies him for the job.

Harrington has received three superlative letters of recommendation, including one from the first dean of the Culinary Institute, Dr. Jerald Chesser. Harrington is scheduled to be approved by a board of supervisors April 27.

Harrington received his bachelor’s degree in general business management at Bosie State University in 1994. He then received his master’s degree in management and hotel Restaurant administration at Washington State University in 1996.

His honors include being a champion at the Custom Tableside Cooking Competition, and being the fellowship recipient of the H.J. Heinz Graduate Degree.

He is a member the Academy of Management, the American Culinary Federation, the Council of Hotel, Restaurant and Institute Educators and the Southwest Academy of Management.