The home kitchen is where meals are made and memories created.
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See packaging using graphics, color, text and brand identity to make the sale.
The museum’s collection of art is an eclectic expression of creative talent.
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Molds are used to transform everyday foods into edible works of art.
Equipment and appliances designed to meet the needs of the commercial industry.
There are many kinds of cookbooks and the museum has over 60,000.
Menus have taken on many forms throughout history.
Photography, in all its various forms, is a portal into the past and a vision for the future.
Gail Ciampa, Journal Food Editor of the Providence Journal, attended the museum's opening of our latest exhibition, "from Paper to Plate." Ciampa talked with our Collections Manager, Erin Williams, and Will Brown, artist and culinary arts student, about the exhibition and Brown's artistic process.
Click here to read the article.
'From Paper to Plate' The Culinary Artistry of Student Will Brown
CAM Event and Program Coordinator, and native Rhode Islander, Kristin M. Zosa Puleo discusses for Cheese Connoisseur Magazine the origin of a favorite party food, pizza strips.
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Culinary Arts Museum · 315 Harborside Blvd · Providence · Rhode Island 02905© 2010 Johnson & Wales University · developed by (add)ventures