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Leslie Jett, CEC, is a resident instructor in the University of Missouri-Columbia Hotel and Restaurant Management program, which he joined in 2003. He serves as the program's Executive Chef and Operations Coordinator, overseeing the school's lab-related and foodservice programs.
Jett earned two bachelor's degrees from the University of Missouri-Columbia, in Hotel and Restaurant Management and General Agriculture, in 1999. He earned a master's degree in Career and Technical Education from the University of Missouri-Columbia, and a culinary degree from Johnson & Wales University in 2001. Jett is a current PhD candidate in the University of Missouri's Agricultural Education Program, with a emphasis in Leadership and College Teaching.
Jett is certified as a Corporate Etiquette and International Protocol Consultant from the Protocol School of Washington®, the leader in etiquette and protocol services. He conducts etiquette and protocol training sessions to more than 2000 university and secondary students annually.
When he is not sharing his love of culinary arts and protocol with students, Jett serves as a Supply Corp Officer in the United States Navy attached to the Fleet and Industrial Supply Center in Yokosuka, Japan. He also enjoys taking his culinary show on the road- whether traveling with the Navy's Adopt-a-Ship Culinary Training program or volunteering his time cooking for and leading mission trips to Jamaica, Kenya, and Tanzania.
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Leslie Jett 
