Chef Ward Morgan first became involved in the fulltime culinary program at Trident Technical College as culinary coordinator in the early years of the curriculum. He has been both fulltime 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. Morgan’s professional education includes  a  culinary arts diploma from Chadsey Commercial Foods and a Bachelor of Science degree in vocational education from Southern Illinois University. His certifications include those from the American Culinary Federation Educational Institute (ACFEI) as a Certified Working Chef (CWC) and as a Certified Culinary Educator (CCE).