How Education Is Reshaping Careers in Hospitality and Culinary Arts

The culinary and hospitality industries are changing rapidly, with rising wages and more job openings. Nearly 17 million people worked in these sectors in 2026, from chefs to lodging managers. Education is now playing a bigger role in helping professionals move up the career ladder—even for those with years of experience. Johnson & Wales University (JWU) began as a business school in 1914, founded by Gertrude I. Johnson and Mary T. Wales. Today, its College of Hospitality & Business combines culinary and hospitality training into a single programme. This approach helps students prepare for careers beyond restaurants, including hotels, country clubs, and sports venues.

Yee Tran, who graduated in 2024 with an MBA in Hospitality, once thought hands-on experience alone would be enough. She later realised that formal education was key to advancing in the field. Her story reflects a broader shift: many employers now prefer candidates with degrees, especially for leadership roles. Stephen Taylor, a 2027 graduate with an associate degree in Hospitality Management, already had 20 years of culinary experience when he enrolled. He wanted to move into management at private clubs and general operations. After completing his studies, he was hired as Assistant General Manager at Whitford Country Club. Taylor credited his JWU education for helping him secure the position. The demand for skilled professionals is growing. Jobs for chefs, food service managers, and lodging managers are expected to increase faster than average. Many full-service hotels now require a bachelor’s degree in hospitality or hotel management for managerial roles.

As the industry evolves, education is becoming more important for career progression. Programmes like those at JWU are helping workers transition into higher-paying roles. With more opportunities opening up, qualified professionals are finding new paths in hospitality and culinary leadership.