WARWICK, R.I. – Drawing on decades of diverse industry experience, Assistant Professor Ken Watt is molding the next generation of culinary professionals as the head of the Community College of Rhode Island’s new Culinary Arts Program.

Based at the Newport campus, Chef Watt brings a hands-on, experiential teaching philosophy that blends classical culinary techniques with essential professional habits.

His approach is already making an impact. In just its first year, the program hosted the prestigious Chaîne des Rôtisseurs Young Chefs Competition, where CCRI students successfully executed a high-level dinner service for globally recognized culinary experts.

In this edition of Thinkers, Doers & Achievers, Knight Knowledge spoke with Chef Watt to learn more about his career, his vision for CCRI’s Culinary Arts Program, and more.

Knight Knowledge: First, can you tell us a bit about your culinary background and what brought you to CCRI?

Chef Watt: My academic background includes degrees in Culinary Arts, Food Service Management, and an MBA from Johnson & Wales University. I grew up on a farm in New Hampshire, where growing our own food and raising animals shaped my understanding of ingredients from an early age.

My mother was an excellent cook, and much of my early inspiration came from watching and helping her in the kitchen. I began working in a restaurant as a teenager and quickly realized this was the career I wanted to pursue.

Over the years, I’ve had the opportunity to work across multiple sectors of the industry —restaurants, higher education dining, healthcare, catering, and banquets. Teaching culinary arts has always been a professional goal of mine, so being selected to lead this new program at CCRI has been both an honor and a natural culmination of my career.

Knight Knowledge: What are some of your teaching methods/philosophies in preparing students for the industry?

Chef Watt: Culinary education must be experiential. While lectures and reading provide the foundation, it’s the hands-on application that solidifies learning. I emphasize repetition, skill development, and learning through mistakes — because that’s how real growth happens in a kitchen.

I strongly believe that mastering the fundamentals gives students the confidence and ability to be creative. Technique drives consistency, and consistency drives success.

Equally important are the professional habits we instill: punctuality, attendance, teamwork, and work ethic. These are non-negotiable in the industry, and they often determine long-term success just as much as technical skill.

Knight Knowledge: What are some of the benefits of teaching culinary at the Newport campus, given the city’s reputation as such a culinary hub?

Chef Watt: Teaching at the Community College of Rhode Island Newport campus offers a unique advantage because of its proximity to one of the region’s most dynamic culinary markets. Newport is a major tourist destination with a highly active and competitive restaurant scene.

Since launching the program, we’ve seen strong engagement from local operators who are actively seeking skilled, dependable employees. There is a clear workforce demand, and our students are well-positioned to meet it.

Because they are receiving structured, classical training, our students enter the workforce with a technical and professional foundation that allows them to contribute more quickly and effectively than many entry-level hires.

Knight Knowledge: You recently hosted the Chaine des Rôtisseurs Young Chefs Competition at the Newport campus. Can you tell us a bit about the competition, and how it went?

Chef Watt: We were honored to host the Chaîne des Rôtisseurs Young Chefs Competition during our program’s first year. The Chaîne des Rôtisseurs is a globally recognized organization dedicated to the promotion of fine dining, culinary excellence, and the traditions of gastronomy.

The competition itself is highly structured and rigorous. Chefs under the age of 27, all working in Chaîne-affiliated establishments, are given a mystery basket of ingredients. From that, they must prepare a three-course menu — appetizer, entrée, and dessert — within a four-hour timeframe.

This is not entertainment-driven competition; it is a serious, professionally judged event that demands precision, discipline, and advanced technical skill.

Knight Knowledge: Why was this event so significant for the program and its students?

Chef Watt: Hosting this event provided an exceptional experiential learning opportunity for our students. The evening prior to the competition, they prepared and executed a full dinner service for judges, competitors, and distinguished guests.

This required them to operate at a high level — planning, executing, and presenting food for respected national and international culinary professionals. For first-year students, that level of responsibility can be intimidating, but they rose to the occasion.

The experience reinforced their training, built confidence, and gave them a tangible sense of professional pride. It also demonstrated that they are capable of performing in high-level culinary environments.

Knight Knowledge: Let’s finish with a fun question: What’s your personal favorite dish to cook, and is there any dish that still gives you trouble to this day?

Chef Watt: My favorite dish to cook is ultimately driven by the people I’m cooking for. I enjoy the process of creating something that resonates with guests — food is a powerful way to connect, and I take a lot of satisfaction in that.

I also genuinely enjoy talking about food and educating others, which makes teaching at CCRI a natural fit for me.

As for challenges, I continue to work on mastering sourdough. It’s not that it gives me trouble, but rather that it’s a constantly evolving process. Understanding fermentation, timing, and environmental variables makes it both challenging and rewarding to refine.