Learn more about the team of culinary experts who will represent Wake Forest University in Battle of the Chefs at 5:45 p.m., Tuesday, Nov. 11:
Joseph Kwarteng-Wake Forest University Executive Chef
Born in Ghana, West Africa, Joseph Kwarteng received Culinary Arts training from the Washburne Trade School in Chicago, Illinois. Upon graduation, he completed a one-year apprenticeship program at L’hotel Renaissance in Toulon, France. His passion for cooking led him to fine dining establishments in New York, Chicago, and North Carolina. Joseph went on to become the Executive Chef for the University Club in Durham, North Carolina for fourteen years and now works at Wake Forest University as the Executive Chef. He enjoys cooking at home for his family using simple, time-honored cooking techniques.
Priscilla Curry-Wake Forest University Sous Chef
Priscilla Curry, a native of Orangeburg, South Carolina, received Culinary Arts training at the Covec Vocational School in Orangeburg, South Carolina. Upon graduation, she worked at the University Club in Durham North Carolina for 13 years as a Sous Chef. There she had the opportunity to use her talents in the preparation of world-class cuisine. Priscilla joined the Wake Forest University Dining Services team one year ago.
Kelly Wilkinson- Wake Forest University Executive Pastry Chef
Born in Winston-Salem, North Carolina, Kelly began her culinary career playing in her father’s restaurant. In 1997, she received her degree in Culinary Arts from Guilford Technical Community College. Kelly then completed her internship under Chef Donald McMillan at the prestigious Café Piaf in the Stevens Center for the Performing Arts in Winston-Salem. As a member of the American Culinary Federation, Kelly retained her certification and went on to work with Southern Living Magazine briefly before accepting the Pastry Chef position in February 2000 with Wake Forest University Dining Services. Kelly is currently obtaining a Nutrition degree from Columbus University to expand her knowledge and skills.
Raphael Ogden-Wake Forest University-Production Manager/Chef
In his mother’s kitchen in New Orleans, Louisanna is where Raphael Ogden found his love for cooking. As a child he was helping his mother prepare famous dishes such as crawfish bisque, gumbo, jambalaya, and many wonderful desserts. After graduating high school he began cooking in the Blues Café under the guidance of Chef Dave Robert Ogden, who is also an accomplished Dixieland jazz bandleader. Raphael continued to further enhance his culinary and nutritional skills by enrolling at Grambling State University. He is now working for Wake Forest Campus Dining as a Chef and Food Production Manager.