In Part 2 of this conversation, Dr. Hal King continues his discussion with Ted McCall, Ed.D., faculty member at the College of Food Innovation and Technology (CFIT) at Johnson & Wales University. They dive deeper into the importance of food safety education in culinary programs, the evolving mindset of today’s culinary students, and how classroom lessons translate to real-world practices in professional kitchens.
Ted continues to unpack the complex world of culinary education, offering deeper insights into food safety education, staff training, and building a culture of accountability. He also shares how institutions can foster a culture of food safety knowledge among administration, staff and students.
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Dr. Ted McCall is a dedicated food safety educator and faculty member at Johnson & Wales University’s College of Food Innovation and Technology (CFIT), where he brings decades of industry experience into the classroom. With a background in culinary arts, hospitality, and operations management, Ted blends hands-on expertise with a deep commitment to advancing food safety education.
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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