Chef Ward Morgan first became involved in the full-time culinary program at Trident Technical College as culinary coordinator in 1987. He has been both full-time and part-time chef instructor while maintaining his industry affiliations. After moving to Charleston, he worked as a chef for the Colony House and Lodge Alley Inn, among other venues including his own restaurant and catering business. Blake and Morgan Foods, LLC is one of his enterprises. His experience includes work and apprenticeships with chefs from France, Germany, Switzerland, and Czechoslovakia. Morganís professional education includes a culinary arts diploma from Chadsey Commercial Foods and a BS in vocational education from Southern Illinois University. He is certified by both the Food and Drug Administration and the United States Department of Agriculture in HACCP (Hazard Analysis Critical Control Point). His certifications also include those from the American Culinary Federation Educational Institute (ACFEI) as a Certified Executive Chef (CEC) and as a Certified Culinary Educator (CCE).