The Chef’s Journey: Advice from 6 Culinary Lifers

JWU’s College of Culinary Arts recently convened a panel of six working chefs — including four alumni — to share their experiences, speak about their chosen career paths, and discuss strategies for obtaining a dream job in the industry.

Lessons in Entrepreneurship from Heirloom’s Clark Barlowe '09

Clark Barlowe '09 offered to show JWU entrepreneurship students his original business plan — as proof of how naïve he was when he started . “I was planning to do $75,000 in sales each week. Ha! Most weeks, I’m making $18,000. $20,000 or more is a money making week!”

Barlowe is the executive chef and owner of Heirloom, a globally-inspired restaurant known for its local sourcing and edible foraged ingredients. He recently spoke to College of Business students in the Business Planning & Pitching entrepreneurship class on the daunting task of opening a restaurant at age 27 and keeping it successful.

My Path From Internship to R&D at World-Renowned Mexican Restaurant Cosme

When Daniela Soto-Innes, James Beard Award-winning chef-partner of New York City’s Cosme, visited JWU’s College of Culinary Arts last October to do a demo for the Club of Culinary Excellence, she made sure to thank Providence alum Josh Ulmer '17, who works in recipe research and development (R&D) at the restaurant. “Josh is so proud to be here, and he’s always telling us how amazing Providence is!” She turned to Josh: “I’m going to embarrass you, Josh!”

Aspiring High School Chefs Get a Head Start at JWU Charlotte ProStart Boot Camp

Taiya Barnett says she’s torn between going to college for forensic science or culinary arts. That is why the Asheville High School 11th grader attended the recent ProStart Competition Skills Boot Camp held at JWU Charlotte’s College of Culinary Arts. “This will make my decision easier as to what school I want to go to. Culinary is a passion for me.”

Slice of Life: Chef Matthew Britt’s Passion for Culinary

“I sort of accidentally stumbled upon this career.” When Matthew Britt began working as a dishwasher at the age of 15, little did he know the culinary field would change his life forever. Britt is a culinary arts instructor at JWU Providence’s College of Culinary Arts. He teaches a range of courses, including Cooking in the Global Marketplace (a freshman year lab,) and many junior/senior labs.