Ron Boucher is a senior lecturer in the Hospitality Management Department at the Peter T. Paul School of Business and Economics. Ron teaches the lecture and lab components of three different food-related courses required by the Hospitality Management Department; an Introduction to Food & Service Management, the Advanced Food & Beverage capstone course as well as a Discovery course titled International World Food & Culture. In addition, Ron is a thirty-year veteran restaurant owner on the seacoast of New Hampshire (Ron’s Beach House, Ron’s Landing, and Savory Square Bistro restaurants). A graduate of the Culinary Institute of America, he is certified as a culinary educator, a hospitality educator, and a food service management professional, as well as a proud member of the American Academy of Chefs.
Over the last twenty years, Ron has owned and operated a local cooking school for the novice as well as professionals. He presently operates the business under the name Chez Boucher Cooking School and Catering. The business specializes in multiple levels of avocational hands-on cooking classes. In addition, they offer private cooking parties, birthdays, anniversaries, retirement celebrations, food and wine pairing events, craft beer pairing events, team building, and other corporate and private functions.
In 2003 Ron partnered with Old Ipswich Tours in Ipswich, Massachusetts. Over the last twenty years, with help from Old Ipswich Tours, Ron has conducted food and wine excursions to both Italy and France.
Last year’s tour was to Saint Tropez in southern France. The highlight of the tour was not only dining at two Michelin-star restaurants but also visiting the local food markets to purchase the food needed to conduct hands-on cooking classes at our Villa.
A cooking class featuring the food from Saint Tropez was held last fall. The unique aspect of this cooking workshop is that the focus was a four-course menu mimicking the food that we had prepared in France.
A Quote from Ron: These annual international food and wine tours reinvigorate my passion for cooking and inspire me to bring these food experiences back to the UNH kitchen/classroom.
A.O.S., Culinary Arts & Business & Science, Culinary Institute of America
HMGT 403: Intro to Food Management
HMGT 405: Intro to Food and Service Mgt
HMGT 570: Int'l Food & Culture Lab
HMGT 667: Adv Food/Bev OperationsMgt Lab
HMGT 771: International Wine and Bev
Boucher, R. (2019). The ABC's of French Cuisine. Toronto Canada: Top Hat Publishers.
Boucher, R. (2018). The Art & Science Behind Culinary Nutrition, Top Hat, ISBN 9781773306964. Toronto Canada: Top Hat.