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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.”

Celebrating the Cranberry Harvest with the Club of Culinary Excellence

I can’t think of a better way to kick off the start of Fall than by participating in a cooking demo at the 14th annual Cranberry Harvest Celebration in Wareham, Massachusetts, which celebrates the history and cultivation of the Massachusetts state berry. I took part in the event as a member of the Club of Culinary Excellence, an amazing student-run club here at JWU Providence that focuses on helping students level up their craft through skills sessions and cooking demos.

Talking Inspiration, Influences + Tomato Pie with Lindsay Autry '04

“The more you cook, the more you go back to your roots.” Lindsay Autry '04 is back at JWU for a very important reason — she is taking part in a JWU Epicurean Society demonstration and reception to support student scholarships — and she is sharing her signature recipe for tomato pie, a dish that harks back to her childhood in North Carolina, with the invited guests.

Mixing Music + Wine with Master Sommelier Serafin Alvarado

As one of only 149 Master Sommeliers in North America, Serafin Alvarado has turned his passion for wine into a remarkable career, including stints at the late Charlie Trotter’s namesake restaurant and his current position as Southern Glazer’s Wine & Spirits’ director of wine education. Recently, Alvarado brought his informal and informative teaching style to JWU’s Providence Campus as the College of Culinary Arts’ 4th Distinguished Visiting Master Sommelier.

How to Accelerate Your Food-Related Business

Many JWU students hope to achieve entrepreneurial success, but one faculty member (who’s also an alum) cautions them to be prepared to work.

Chef Carrie Hegnauer '05 has taught at JWU’s Charlotte Campus for more than 20 years. In 2014, she and her husband Dave opened The City Kitch, a commercial kitchen facility and food incubator space where 50+ clients (many of them JWU alumni) can prep, cook, store food and host events.