‘Give Your Best + Work for the Best’: The Purple Pig’s Jimmy Bannos, Jr. Returns to JWU

Distinguished Visiting Chef Jimmy Bannos, Jr.

Food runs in Jimmy Bannos, Jr.’s family — literally. “I’m a fourth generation restaurateur,” the 181st Distinguished Visiting Chef (DVC) and chef-owner of Chicago’s The Purple Pig recently told a rapt crowd of students and faculty. “My mom is Italian and my dad is Greek, so food is a major component of our lives.”

From ‘Fancy Desserts’ to ‘La Technique’: Chef-Alums Name their Favorite Cookbooks

Asking a chef about his or her favorite cookbook a bit like asking for a glimpse into their soul. A beloved book is like foundational DNA, serving as a support system for the years of accrued knowledge to follow.

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.