A 16-year-old from Swansea is already at the top of his class at JWU.
SWANSEA — Hollis Tuffile, all of 16 years old, already has a fabulous start to his resume.
The precocious Swansea resident not only just graduated from home-school high school, the aspiring chef almost simultaneously completed his freshman year at Johnson & Wales University, making the dean's list for good measure.
“Hollis is an amazing young man who knows that with hard work, lots of studying and God in his life, he can accomplish anything,” said Gloria Cabral, Bristol Community College's former Department Chair for Culinary Arts.
Cabral is Tuffile's culinary arts mentor. Tuffile, at age 14 and already with a passion for cooking, attended Bristol CC for one semester in fall 2021, under its dual enrollment. There he earned a 3.8 GPA and the admiration of Cabral. That one semester, he took eight college courses, in addition to his high school load.
“I loved it,” Tuffile said.
Aspiring chef finds a mentor
While at Bristol CC, Tuffile visited Johnson & Wales and decided to transfer in order to pursue a bachelor's degree and, likely, a master's. A graduate of Johnson & Wales and a former five-year adjunct instructor there, Cabral helped Tuffile make the transition. Cabral noted that she has remained close to many of JWU's administrators and faculty through the American Culinary Federation (ACF) of Rhode Island.
To assure Tuffile's “passion for cooking was nurtured,” Cabral said, she not only helped get him him with JWU's early enrollment program, she also started bringing him to ACF meetings in Rhode Island and Massachusetts.
“She (Cabral) pointed us in the right direction. She has so many connections all over the world,” Tuffile said, adding that JWU is “awesome.”
High school and college dual enrollment
Handling the combined high school/college workload of this past academic year was a challenge, but a challenge Tuffile was well equipped for. He said that when the pandemic hit, and activities were at first so limited, life for him and his siblings (he's the third of six children) became “schoolwork all day. Just, why not? I don't play video games. I watch very little TV.”
The television he does watch includes The Food Network. He especially enjoys Guy Fieri's popular “Diners, Drive-Ins and Dives” show. He's visited multiple restaurants featured on DDD.
Tuffile has been cooking for the family since age 8
Tuffile's mother, Michelle, said Hollis regularly cooks dinner. Hollis said his mother, somewhat unintentionally, gave him his start in cooking. He said when he was young, he would watch his mother preparing a dish and when she had to step away, perhaps to change a diaper, he would seize the opportunity to jump in and finish the job. He got good at it in a hurry and has held that family dinner chef post since age 8.
Tuffile has plenty of life beyond the kitchen and classroom. Two days after making the JWU dean's list, he earned his driver's license. An altar server at Our Lady of Mount Carmel in Seekonk, he enjoys kayaking and fishing and walking his Labradoodle, Ferris. Classic rock is his music of choice.
He's certainly helped the family with college expenses, landing multiple scholarships – a Presidential and Legacy from JWU. His uncles, Steven Gauthier and Anthony Tuffile, are JWU graduates.
Recently, his mother noted, Hollis was awarded a Massachusetts Restaurant Association Educational Foundation scholarship for commitment to the restaurant/hospitality. Landing that award, his mom shared, required two essays, two letters of recommendation, a high GPA, 250 hours of service in the restaurant industry, and a creative essay on an idea for a new Food Network show. His show idea is called “Hollis Meatless Meet.”
Tuffile will be recognized for that scholarship at the Ernie Trembley Scholarship May 22 at the Danversport Yacht Club in Danvers.
One of the great treats of attending JWU, Tuffile said, is using top-of-the-line appliances day in and day out. He said he comes home after school saying, “We need this and we need that,” before putting on the brakes and realizing it would explode the family budget.
During the summer break from school, Tuffile is working in the kitchen at Bywater, a small restaurant Warren, R.I.
Through ACF, Tuffile said, he said, been offered work elsewhere, as far away as Marion and Boston, but he and his parents agree it's better to stay close to home. He does not turn 17 until October.
Top chefs are keeping an eye on rising star
“He has been meeting chefs from all over and has been volunteering in a variety of events,” Cabral said. “Top chefs have been trying to get him to work for him due to his tremendous work ethic and great, great passion for the culinary world.”
What's on the menu at 'chez Tuffile'?
That passion translates into amazing dinners – and desserts – at chez Tuffile.
His mother said he makes everything from scratch with fresh ingredients and fresh herbs. His recent specials, she said, include homemade pasta, sauce, and meatballs. Other favorites are barbeque chicken, chicken and waffles, beef stew, salmon, guacamole. He makes fresh breads and is well known for his "Chef Cabral" cookies named after his mentor, who shared recipe.
"I like to try making different things, and then seeing what it needs, and improving it the next time,” he said.
This article originally appeared on The Herald News: Johnson and Wales student Hollis Tuffile mastering cooking at age 16
