Chef Gretchen Fayerweather is an Assistant Professor and Program Coordinator for Culinary Arts. She obtained her Associate of Applied Business degree in Culinary Arts and Hospitality Management from Owens Community College. Chef Fayerweather went on to Johnson & Wales University in Providence, Rhode Island where she received a Bachelor degree in Food Service Management and a Masters in Art of Teaching, Food Service Education. Gretchen has worked in various foodservice industries including universities, hospitals, catering, restaurant, hotels and education throughout Ohio, Delaware, Florida, Rhode Island and Massachusetts. She is active in the American Culinary Federation and serves as secretary for the local chapter, Maumee Valley Chefs Association.
At Owens Community College Chef Fayerweather instructs various courses including Career and Professional Development, Catering and Banquet Operations, Food Principles and Production, Garde Manger, Culinary and Hospitality Co-ops as well as others.
Chef William Powell is an American Culinary Federation certified chef with 25 years of industry experience. Chef Powell has held a variety of hospitality management positions for organizations including the Dallas based ClubCorps of American, The Bistro on Main in Findlay and departmental Executive Chef for the University of Findlay Hospitality Management program. Prior to accepting a full time faculty position with Owens in 2006, Chef Powell completed three years of adjunct faculty assignments for the University of Findlay and Owens Community College. He is a graduate of the culinary arts program at Odessa College in Odessa, TX. Chef Williams received a Bachelor of Arts in Management from Bluffton University and Master of Arts in Education (Human Resources Development specialization) from the University of Findlay. Chef Powell currently instructs the following courses: American Regional Cuisine, Risk Management for The Hospitality Professional, Food and Wine Seminar and Essentials of Supervision.
Joann Gruner, MBA, RD, LD is the Chair-Food, Nutrition & Hospitality. She received her Bachelor of Science degree from The Ohio State University and her Master of Business Administration from Tiffin University. Her credentials include Registered Dietitian, Licensed Dietitian in the State of Ohio and ServSafe Food Protection certified. Ms. Gruner has taught in the Dietetic Technician program at Owens and served as a Clinical Site Preceptor. She is a member of the Academy of Nutrition and Dietetics and is active with the Northwest Ohio Dietetic Association having served as President, Treasurer and Council on Practice Committee. Current practice group affiliations include Dietetic Education of Practitioners and Clinical Nutrition Management.