Among the tight-knit group of Culinary Nutrition majors at Johnson & Wales University’s (JWU) Charlotte, N.C., campus is Ken Hughes, an Elizabeth City, N.C., native whose military career has taken him across the country and even the globe, from New York and California to South Korea. Balancing school, drill practices and work has made Hughes a well-rounded student. But for as wide-reaching as his interests and activities are, he views his future food career almost entirely through the lens of nutrition.

“Since I was a kid, I wanted to be in the kitchen with my grandma and always had my hands in whatever she was making. As a picky child who didn’t enjoy the typical greasy junk food, those experiences were even more important to me,” he recalls. “Cooking for my younger siblings and taking a 6th grade home economics course grew my love of food—and attention to nutrition—even more. And, when I learned that Emeril Lagasse was a JWU alum, I knew that’s where I wanted to be.”

Now gearing up for graduation, Hughes’ ultimate career aspirations have remained mostly constant as his passion continues to grow. He wants to pair exceptional cooking skills with providing nutrition education. As a former track and field athlete, he learned firsthand how much diet could hurt or enhance his performance. Now, he wants to share that knowledge with others. “Food has a direct impact on wellness and chronic disease, so it’s imperative for people to understand the impacts of their food choices. I want to be the one encouraging others to think about what they put into their bodies,” he says.

As both a student and a soldier, Hughes has a unique perspective on two different worlds. Though the cornerstone of JWU is hands-on, state-of-the-industry experiential education, it can’t compare the reality of military life. “Not taking what you’re doing seriously in the Army can have serious consequences. Arriving late or moving a little too slowly in class isn’t advisable but it isn’t likely that someone is going to get injured as a result,” he explains. “But, in both contexts, learning is constant.”

During his time at JWU, Hughes was deployed twice overseas as a non-commissioned Army food inspection officer. He describes his time in Korea as formative in understanding how “fresh ingredients are the key to delicious, culturally relevant food,” he says. “And it affirmed for me how important it is to involve the whole family in cooking and food choices.” It became his personal objective to tie nutrition into helping soldiers stay within or meet body-mass index standards.

“All that I’ve learned in the culinary nutrition program at JWU has helped me help people who sometimes don’t know where to start on their journey toward achieving goals. It isn’t that military members are obese or out of shape, but eating habits are inconsistent, and the green/amber/red light indicators our dietitians use may not effectively inform eating habits post-active duty,” he explains. “I know how to cook—and how to translate the foods and flavors that people enjoy into a manageable and nutritious cooking and eating regimen that hopefully becomes a long-term habit.”

Credit: Johnson & Wales | Ken Hughes

Hughes relishes the opportunity to sneak healthy ingredients into familiar, craveable dishes and is also energized by the zero-proof movement.

Hughes believes Gen-Z food professionals have plenty of room to innovate, particularly in the way sound nutritional advice is communicated to the masses. “Given everyone’s social media connectivity, false information about what and how people should eat can spread rapidly. Gen-Z chefs want to be part of the solution by producing beautiful, delicious food along with tailored nutrition education,” he says.

Hughes is keen to continue in his Army obligations as a food inspector but will supplement that work with efforts that directly impact how people view healthy food. His social media accounts are full of nutrition-related educational content, and he’s excited to partner with nonprofits that address food and nutrition challenges. “For me, all of this work starts at home and with my own family,” he says. “My father doesn’t like veggies, so I’ve learned to hide them in dishes like carrot mac and cheese—just like I hide chia seeds in pudding.”

Beyond food, Hughes is excited by the growing interest in nonalcoholic beverage consumption, which he has learned about in front-of-house and beverage courses at JWU. He’s inspired by the innovation on this front, which can help people working toward sobriety—or those who simply don’t want to drink—feel comfortable in social situations where alcohol is served. In short, these zero-proof leanings will likely become part of what Hughes hopes is real movement toward food and beverage consumption with far fewer negative physical and mental health consequences.

He credits JWU faculty—particularly chefs Jennifer Gallagher and Amy Felder—with fostering his motivation to keep pushing on these fronts. And despite his various commitments and near-impossible schedule, Hughes’ energy is palpable and certain to come in handy as he graduates and kicks his culinary career into high gear.