Chef Felicia Pritchett

Phone: 704-260-6630 ext 42807 (my office)

Email:

Degrees and Certifications:

MS Managerial Technology BS Food Service ManagementAS Pastry ArtsDiploma Chef TrainingServSafe Certification

Chef Felicia Pritchett

Chef Felicia Pritchett, M.S.

Chef Felicia Pritchett joined Hickory Ridge High School in January 2008 after 21 years as an Associate Professor at Johnson & Wales University. She is an accomplished chef with experience in several areas including baking & pastry arts, sugar artistry, culinary, food science and food service management.

 

Chef Pritchett received a Master Degree in Managerial Technology, a Bachelor Degree in Food Service Management and an Associate Degree in Pastry Arts from Johnson & Wales University, Providence, RI campus. Chef also attended and graduated from Washburne Trade School in Chicago, Illinois which is the oldest culinary school in the United States (established in 1937).

 

Before working as a chef instructor, Chef Pritchett owned and operated her own business, Takes the Cake, Inc. and also ran her own catering business. Chef Pritchett has had recipes published in several cookbooks and has appeared on radio and television programs. She has also been the recipient of numerous awards in cake and pastry competitions for the past 25 years. She is frequently a judge at national competitions like the Oklahoma State Sugar Art Show, appearances on the Food Network (sugar art judge), a board member for ICES (International Cake Exploration Society) and her wedding cakes have appeared in national magazines. She is an accomplished sugar artist/wedding cake designer and still makes special occasion cakes at her business, PastryLace. Currently Chef Pritchett works as an adjunct faculty member at The Art Institute of Charlotte teaching pastry and baking.

 

 

 

My Fall 2019 schedule:

 

1st period Foods and Nutrition 1

2nd period Foods and Nutrition 2

3rd period Planning

4th period Foods and Nutrition 2

 

 

Have a great year!!

 

 

Last Modified on September 9, 2019