Designed for aspiring hospitality professionals, the Hospitality Management associate degree program at Johnson & Wales University (JWU) Online intends to elevate students’ operational and management skills for diverse career paths in tourism, hotels, private clubs, food and beverage, event management and more.
Stephen Taylor ’27, A.S. – Hospitality Management has twenty years of hands-on culinary experience and enjoys his current role as head chef for the prestigious Wissahickon Clubhouse on the Flourtown campus of the Philadelphia Cricket Club. Taylor shares why he chose the hospitality associate program at JWU Online and how it is preparing him to pivot from head chef into hospitality leadership roles.
Taylor’s Culinary Career
“I’ve been in the kitchen since I was 15 years old,” says Taylor. “I grew up in the ‘middle of nowhere,’ in northern Pennsylvania. When I was in high school, my older sister got a job as a restaurant busser. Needing money to buy guitars and video games, I begged my parents to let me work, too.
“Eventually my parents broke down and allowed me to get a job as a dishwasher. Very quickly, I developed a love for the kitchen — still, it took a long time to grasp that culinary was a viable career option for me. I continued working in kitchens for years, then worked a couple more in a guitar store, while also playing with my band. Eventually recognizing I didn’t want a career in music, I went back to working in kitchens, where I’ve been working ever since.”
Advancing As A Chef In Private Clubs
“When I took classes at a community college in my twenties, I didn’t see a clear career trajectory, so I left college to attend the French Culinary Institute,” says Taylor. “Similar to being a musician, cooking is a good creative outlet for me. When I recognized that I could pick up skills quickly, I began thinking of it as a career.
“I was fortunate to intern at Kin Shop in New York City, owned by Chef Harold Dieterle, winner of Bravo TV’s inaugural Top Chef season. After returning to Philly, I worked in a couple of restaurants and then made my way into private clubs.”
Taylor was hired as chef de cuisine at the Philadelphia Cricket Club, the oldest private club in the country, and later promoted to head chef. “I can’t say enough good things about the club. I enjoy the camaraderie of working in a membership organization. Seeing many of the same customers every day, I can build great relationships with them. A player on the Philadelphia Eagles joined the club this year and already knows me by name — he’ll say, ‘Hey, Chef Steve, how are you doing?’ Small things like that in hospitality can make your day.”
Challenging Himself In The Kitchen
Revealing his competitive nature, Taylor says, “As I began working with other people in the kitchen, I was constantly thinking, ‘I need to be better than this guy or that guy.’
“Kitchens are hot, quick, tempers are flaring.” Taylor describes an atmosphere of ferocity — a competition among cooks fueled by adrenaline as they strive for precision and efficiency. In the best sense, that intensity equates to a shared passion for providing exceptional cuisine. For Taylor, “The fast-paced environment ensures it never gets stagnant or stale and challenges me daily in a way I have grown to love.”
Why Taylor Chose JWU Online
“I’m always going to love the kitchen, but now that I’m in my early forties, I want to advance in my career and increase my earnings. My goal is to move up to clubhouse manager and general manager. To achieve these goals, it was a no-brainer — I needed a college education.
“I’ve always heard great feedback from everyone about Johnson & Wales, including my best friend, Kyle, who graduated from the culinary program on the Charlotte campus, my purchaser at the Cricket Club who went to JWU, and a couple of younger JWU graduates from the Charlotte campus that I worked with at the Masters Tournament in Augusta. When I began batting around the idea of going to JWU Online, my purchaser said, ‘just do it, dude.’”
Most influential Was Taylor’s Wife, Emily Adams ’22, B.S. – Hospitality Management
“Emily and I met on my first day as chef de cuisine at the Philadelphia Cricket Club — it was her first day too, as the new dining room manager. The busiest day of the year at the club, they had prepared an all-out banquet buffet with an amazing array of dishes. Never having worked in banquet facilities, it felt daunting.”
Possibly starting on the same day helped bond Taylor and Emily. “Working closely together, we got to know each other and several years later we married. Wired the same way, we are both passionate about hospitality — always looking to make what’s not good enough even better.
“After Emily moved on from the Cricket Club, she managed a boutique hotel and was eventually hired by a golf club, where she became their food and beverage director. Wanting to expand her career, in 2018 she enrolled in the Hospitality Management program at JWU Online and has had great success, including being promoted to the golf club’s Human Resources Manager. Seeing how well she did for herself, I thought JWU was a good idea for me, too.”
Becoming An Online Student
“Out of high school for over 20 years, enrolling in the associate degree program was a big step. Working 60-70 hours a week, I wondered how I would balance school and work, so I enrolled in the associate degree program before committing to earning a bachelor’s degree.
“Taking one or two classes at a time, I got into the groove of planning work and classes. I don’t have to travel to attend classes — I can do the assignments from my couch, which is awesome! Although it’s not easy, completing assignments gives me a real sense of accomplishment. I’ve enjoyed my first year in school and plan to transfer credits to continue in the bachelor’s degree program.”
Rekindling Taylor’s Passion For Hospitality
“The Hospitality Management program bridges the gap between what I know with what I don’t know. Working in the industry for so long, I am comfortable with the content. Even so, the courses have opened my eyes to how much more there is to learn in hospitality — and that helps me do my job better.
“The weekly discussions and other interactive assignments keep us engaged. It’s cool to see how other people are thinking about the same coursework and what opinions they have about the topics.
“I took a class for the RAMP certification, which helps licensees understand and implement responsible alcohol management practices. I’ve had my Serve Safe certifications for years but RAMP really dives into the nitty gritty.
“I’ve enjoyed the writing class Rhetoric and Composition, which challenged me to improve my written communication skills. The class covers what I haven’t used in 20-plus years since high school and adds information that either I’ve forgotten or never knew before.”
Opening His Eyes To Opportunities In Hospitality
Taylor explains, “I’ve always thought you work front of house or back of the house — or if you’re working in a hotel, you might be a concierge or work front desk. Learning about tourism has really blown my perspective open in a good way — you can do so many different things with a hospitality degree. I’m happy working in clubs, but it’s good to know there are more options on the table if I want them.
“Courses like Orientation to the Hospitality Industry and Food Service in Hospitality and Tourism deepened my knowledge about the different hospitality sectors — including clubs and membership — in which I work. In the food service course, we focused on managerial concepts, including industry regulations, financial and operational controls, and matching food service venues and menus to targeted customer markets, which are increasingly part of my job.
“The associate program is helping me take that next step toward leadership roles in private clubs and general management by approaching my day more strategically and thinking like a manager. For example, as we are located in Philadelphia, which is famous for cheesesteaks, I felt ours were not the best. Thinking about how to make board members at the club feel part of the decision-making, I contacted them and explained, ‘I really want our kitchen to make a better cheesesteak for you and for all of our membership.’
“I bought different cheesesteak meats and breads, and we had a huge taste-testing forum, from which the board members picked what they liked best. They were super happy, seeing how proactive we were in pleasing membership. The general manager declared, ‘What you did is really great.’ He challenged me to go through the entire menu and redo it. So, that’s my next challenge!”
Branching Out Into Event Management
“Working at the Augusta National Golf Club in Georgia for the Masters Tournaments and the PGA Tour Truist Championship hosted by the Philadelphia Cricket Club in 2025 has inspired my interest in running tournaments.
“I’ve enjoyed the camaraderie at the events — especially talking with Matt Svacina, Director of Operations who managed concessions at the Augusta National Golf Club. He has run huge events, including one Olympics and a Super Bowl. I picked his brain, asking how he got into that role and his responsibilities in his position.
“I can see myself managing some of these huge tournaments in the future — being the guy behind the scenes and at the helm. I look forward to taking the Business of Event Management course in the program, to be better prepared to take on that role.”
Taylor Feels Himself Shifting Gears
“My role is to make sure our food preparation runs smoothly. As I develop my team underneath me, I’m also developing systems to make operations better for the next generation of chefs entering our club and the industry.
“The experienced chefs at the club are stewards. A couple of Johnson & Wales students from the Providence campus are interning with us. One of these interns may take over our positions in the future, so it’s our job to prepare these young people better than we had been prepared when we started our careers.
“Teaching and mentoring are my new loves. Working with young people is super rewarding. I learned from good mentors who helped me move into the role of head chef. Now I’m helping develop the next generation of culinary professionals.”
Stepping Up
“After more than 20 years of experience in the kitchen, studying online is making it possible to keep growing professionally without stepping away from what I love. The A.S. – Hospitality Management program is helping me take that next step toward leadership roles in private clubs, clubhouses or general management.
“Careers in hospitality are not ‘one size fits all.’ If you are considering earning a degree in hospitality, I recommend the programs at JWU Online. Once you are ready to learn, do it! Don’t walk — run!”
The Hospitality Management Associate Degree Program At JWU Online
Ready to start or advance your career with our fully online Hospitality Management associate degree program at JWU Online? Complete the Request Info form, submit your free application, or email [email protected].