Jules Pernell is a Certified Executive Chef and Foodservice Management Professional. He serves as Executive Chef /Instructor for the School of Hotel, Restaurant and Tourism Management at the University of South Carolina. Chef Pernell teaches culinary arts and food production classes as well as ServSafe Sanitation. A culinary media specialist, he is often featured in local and national media outlets and publications. Chef Pernell`s area of research is the Tuber Melanosporum also known as the Perigord Truffle of France. He has over thirty years experience in the hospitality industry and was the recipient of the 2006 Harry E. Varney Distinguished Teacher of the Year Award.