In Part 1 of this two-part episode, Dr. Hal King interviews Ted McCall, Ed.D., faculty member at the College of Food Innovation and Technology (CFIT) at Johnson & Wales University, to discuss the integration of food safety education within the culinary arts. Together, they explore how future chefs are being trained to prioritize food safety from day one—and why that foundation is critical for the industry’s future.
Ted shares how his industry experience and passion for food safety have shaped his approach to teaching, and why integrating food safety into culinary education is more important than ever. From developing the HACCP training program at Johnson & Wales to emphasizing real-world application in the classroom, this episode highlights how Ted is preparing future chefs to lead with both skill and safety top of mind.
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Throughout his career, Ted has been instrumental in shaping curriculum that bridges culinary technique with critical food safety principles. He played a key role in developing Johnson & Wales’ HACCP training program and has helped embed food safety as a core focus of the university’s culinary education. His passion lies in preparing the next generation of food professionals to lead with knowledge, responsibility, and a strong safety culture.
Ted holds a Doctor of Education in Educational Leadership from Northeastern University and a master’s degree from Johnson & Wales University. He continues to champion the integration of real-world safety practices throughout every stage of culinary education.
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