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JWU Heads to the NY Produce Show

Each year, College of Hospitality Management Associate Professor Douglas Stuchel takes his students to the annual NY Produce Show. This year, 4 Food Service Management students — Daniel Cartagena, Janghoon Ji, Yinyan Shao and Madeline Balassie — attended the show, which is an annual trade convention celebrating fresh produce, and also took part in the team challenge. Madeline wrote about her amazing experience at the show:

An Army Sergeant’s Healing Journey to JWU Denver

Kenneth Sargent '19 never thought he’d walk again after a rocket attack shattered 3 bones in his spine while on deployment in Iraq. Even doctors told the Army staff sergeant that he’d probably spend the rest of his life in a wheelchair.

Fast forward 7 years, Sargent proved everyone wrong — including himself. Sargent not only learned to walk again, he’s practically running marathons as a chef-in-training at Johnson & Wales University’s Denver Campus.

JWU Culinology Team Develops OURgrain: Sustainable Spent-Grain Snacks

Last March, JWU’s student culinology team won first prize at the Research Chefs Association’s inaugural Evolution of Food Waste Student competition, held at the RCA’s annual conference in San Juan, Puerto Rico.

Easy Culinary Hacks to Upgrade Your Friendsgiving

Culinary major Katelyn Colantonio offers simple advice on how to spice up easy recipes that will wow your friends this holiday season:

Dream Big + Challenge Yourself: Career Advice from Jen Welper '06

Jennifer Welper’s interest in culinary nutrition was sparked by a tragic event: The death of her beloved grandfather. “I was raised on a dairy farm in Minnesota,” the 180th Distinguished Visiting Chef (DVC) told the packed auditorium full of culinary students, many of them on the culinary nutrition/dietetics track. “Meat and potatoes country. My grandfather was only 68, and he died of complications from diabetes and heart failure. Once I arrived at Johnson & Wales, it was a revelation to learn that these diseases are preventable through proper nutrition.”