Molds are used to transform everyday foods into edible works of art.
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The home kitchen is where meals are made and memories created.
Photography, in all its various forms, is a portal into the past and a vision for the future.
The museum’s collection of art is an eclectic expression of creative talent.
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There are many kinds of cookbooks and the museum has over 60,000.
See packaging using graphics, color, text and brand identity to make the sale.
The museum has a diverse collection of advertising pieces.
Equipment and appliances designed to meet the needs of the commercial industry.
Annelise McAuliffe, writer for the blog Honest Cooking, visited the Culinary Arts Museum in her travels through Providence. Click here to go to the Honest Cooking site to read the article.
in 2004, Sizzle: The American Culinary Federation quarterly for students of
cooking is a free award-winning quarterly digital magazine that
features articles about the latest culinary trends, step-by-step cooking
demonstrations, recipes, interviews with leading chefs in the industry,
features on culinary career paths, and student news and opportunities. Sizzle is enjoyed by culinary students, professionals
and foodies across the U.S. and abroad.
Click here to go to Sizzle Magazine and read the article.
The Sun Chronicle, North Attleboro, MA, published an article about the Providence NCECA Conference, including a write-up about "Working Together/Everyone Eats, 25 Years of the Empty Bowls Project."
Click here to go to the Sun Chronicle site.
Writer Kathleen C. Stone visited the museum and met with Richard Gutman, director and curator about our inventory project and exhibits. She also spoke with Student Assistant Harold Fiebelman about his sugar showpieces, on display in the museum's bakery case.
Click here to go to The Arts Fuse, Boston's online arts magazine, to read the article.
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Culinary Arts Museum · 315 Harborside Blvd · Providence · Rhode Island 02905© 2010 Johnson & Wales University · developed by (add)ventures