About Us

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Dr. Vivian Ray is a highly trained chef and educator with more than 30 years of experience in the food-service industry and educational leadership. Her expertise is in Culinary Education, Nutritional education, as an Executive Chef, Contract Food Service Management, Catering and Event Planning. Dr. Ray has provided results as the Director of the Miami Dade Culinary Institute, the Founding Director of the Livingstone College Hospitality Management & Culinary Arts program, University Central Florida  and Purdue University as Food and Beverage Instructor. She has an Ed.D. in Educational Leadership from the University of Central Florida, a M.S. in Food and Nutritional Sciences from North Carolina A&T University, a B.S. in Restaurant Management from Alcorn State University, and an A.S. in Culinary Arts from Delgado Community College. Additionally, Dr. Ray Completed a three-year ACF apprenticeship program in New Orleans where she learned Creole and Cajun cooking at Commander Palace, Hyatt Regency Hotel, and Key Largo’s Restaurant to name a few.  She has worked internationally – studying French cooking at La Varenne Cooking School in Paris, France and opening the New Orleans Jazz Café in London, England. Her combined experiences and passion for teaching has provided a framework of success for the programs, faculty, and students she leads. Dr. Ray's research interest  is in providing nutritional education to children through farm to fork curriculum addressing the obesity issues that face our children today. Professional affiliations are with National Restaurant Association, American Culinary Federation,  ICHRIE and Alpha Kappa Alpha Sorority.