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.

Fighting Malnutrition and Making a Difference at Edesia

Nico Derr '18 developed her interest in culinary nutrition from a young age — sparked in large part by frequent family visits to Tijuana, where she saw hardship, hunger and a good deal of poverty. She chose JWU’s College of Culinary Arts because the culinary nutrition program struck a happy balance between cooking and science. Now she has an internship-to-hire position at Edesia Nutrition, a nonprofit organization dedicated to treating and preventing malnutrition around the world. Here she discusses why she chose Edesia, and why it was important to her to make a difference:

Why I Love Working at Culinary Events like Roots Cultivate 2018

Natasha Daniels '17 has pursued her culinary curiosity from a young age. In her native Ohio, she worked in restaurant kitchens and volunteered locally at places like the Culinary Vegetable Institute (CVI) to expand and strengthen her skills. At JWU, she was part of the student culinology team that won first prize at the Research Chefs Association’s inaugural Evolution of Food Waste Student competition. Now that team is developing a full line of products, OURGrain, using Brewer’s spent grain (BSG). Daniels also works as a private chef and keeps up her Ohio connections by assisting at CVI events like Roots Cultivate, where she catches up with chefs from all over the US — including JWU alumni. Read all about her experience at the 2018 conference:

An Emotional Return for Chef Chris Cosentino '94

They say you can’t go home again, but try telling that to Chef Chris Cosentino '94, whose whirlwind return to JWU Providence after 18 years included visits to his former South Hall room, his old kitchen-classrooms (now completely redone), and even Delaney Gym, where JWU used to hold Distinguished Visiting Chef (DVC) presentations.