July is National Culinary Arts Month, said W. Jinnings Burruss Jr., assistant professor of food service and restaurant management for the University of Arkansas at Pine Bluff Department of Human Sciences.
The month is a prime opportunity for Arkansans to celebrate the state’s rich food heritage and diverse culinary talent.
“Arkansans can mark this occasion by highlighting local chefs and culinary programs through food festivals, farm-to-table events and chef-led cooking demonstrations across the state,” he said. “Hosting community dinners that feature ingredients sourced from Arkansas farmers would also honor our local agriculture while promoting sustainability.”
Burruss recommends that educational institutions participate by opening their kitchens to the public for student-led dining experiences or skills workshops.
“Most importantly, this is a chance to recognize the contributions of culinary professionals in hospitality, education and food service who elevate our food culture year-round,” he said.
Independent reporting for Pine Bluff & Jefferson County since 1879.
In his work with students at UAPB, Burruss tries to drive home the point that the culinary and hospitality field offers more than a job — it offers a lifestyle of creativity, service and impact.
“An education in the field provides students with a broad skillset, everything from culinary techniques and nutrition to leadership, design and business strategy,” he said. “This versatility opens doors to a global industry where passion meets profession. For students at UAPB and beyond, culinary education also fosters confidence and self-reliance. It prepares them for meaningful careers where they can feed communities, lead teams and even innovate the ways we gather around food.”
From a practical standpoint, Burruss said the hospitality industry is one of the fastest-growing sectors globally. With credentials such as Worldchefs certifications, students are even more competitive for high-level roles. There is a misconception that careers in culinary arts are limited to restaurant kitchens, he said. In reality, the industry spans a wide range of fulfilling roles. From shaping future chefs as culinary educators, to managing food service operations in corporate or healthcare settings, to blending design and cuisine as hospitality consultants, the possibilities are vast.
“My own journey has included everything from interior design for hospitality spaces to directing food operations in Saracen Casino Resort,” he said. “Culinary professionals also thrive in event catering, product development and resort management — fields that offer not just creative fulfillment but also strong compensation, travel opportunities and the chance to lead.”
UAPB graduates of food service and restaurant management have gone on to build exciting careers across various sectors of the hospitality industry, Burruss said.
“Some have become kitchen and catering managers in regional restaurants and hotel chains, while others have taken on front office roles in hotel management, working in guest services and operations for major brands,” he said. “We’ve also seen students branch into event coordination and institutional food service roles including hospital and university dining management. Many of these outcomes are a direct result of strong industry partnerships we foster, ensuring our students are connected to viable pathways even before graduation.”
Burruss said the most fulfilling part of his work is the opportunity to shape and elevate the future of hospitality and culinary professionals — especially within a land-grant HBCU where representation and access are so impactful.
“At UAPB, I have the privilege of designing curriculum that’s both innovative and industry-aligned, while also mentoring students to become confident, capable leaders,” he said. “Seeing students take the skills they’ve learned — whether in the kitchen or classroom — and use them to succeed in real-world roles is incredibly rewarding. I’m also deeply engaged in writing grants and building partnerships that create more opportunities for students to gain hands-on experience, internships and career placement.”
Burruss said his career path was shaped by a blend of early passion and evolving opportunity.
“I began teaching outdoor cooking at a Boy Scout camp, which eventually led to managing entire food service operations,” he said. “That foundation in practical, community-based cooking stayed with me, even as I pursued higher education and expanded into interior design, hospitality management and eventually, culinary education.”
He said a standout moment in his career was managing high-profile events at the Wes Watkins Center at Oklahoma State University.
“Preparing dinners for world leaders such as Condoleezza Rice, Tony Blair and Vicente Fox wasn’t just about the prestige — it was about delivering excellence on a global stage and understanding how food can facilitate diplomacy and dialogue,” he said. “But perhaps the greatest highlight is seeing former students thrive — whether they’re opening their own restaurants or leading food service teams. Their success is the ultimate affirmation of the work we do in the classroom and beyond.”
For more information on UAPB’s food service and restaurant management program, contact W. Jinnings Burruss at burrussw@uapb.edu or (870) 575-8816.
Will Hehemann is an extension specialist for communications with the University of Arkansas at Pine Bluff School of Agriculture, Fisheries and Human Sciences.
