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Trends + Takeaways from JWU Charlotte’s Inaugural Bread Symposium

What are the next big trends in bread, both small- and large-scale? Last month, JWU Charlotte’s first annual International Bread Symposium brought some of the bread world’s best and brightest together to share ideas. In this blog post, Symposium organizer Chef Peter Reinhart sums up his takeaways from an amazing two days:

David Kinch on Manresa, Fine Dining and Finding Balance

David Kinch’s restaurant Manresa is often described as the epitome of California cuisine — but that’s not the whole story. Manresa is indeed a temple of sun-kissed produce, fresh seafood and the kind of hyper-locality that East Coast restaurants can only dream of. But Kinch’s culinary influences defy borders.

JWU Charlotte Bread Symposium Honors North Carolina’s Legacy of Flight

On Monday and Tuesday, May 22 + 23, a very special event is happening at JWU Charlotte: The first Johnson & Wales University International Symposium on Bread will bring world-renowned experts on bread — including bakers, historians, scholars and millers — together to discuss the industry’s past, present and future.

Meet the Winners of the JWU Iron Chef + Great Bake Off Competitions

The heat was on for 7 Johnson & Wales University students who competed in the inaugural Great Bake Off and second annual Iron Chef competitions, sponsored by Compass Group and Hampton Creek and held on April 26. The universitywide event brought student competitors from all 4 campuses to compete at JWU Denver’s College of Culinary Arts and was broadcast live on Facebook.

Acclaimed Boston Chef Barbara Lynch Dishes on Her New Memoir

“I’ve made the biggest mistake,” Chef Barbara Lynch stated as soon as she took her seat at the high-top positioned before 120+ captivated students gathered in the Harborside Amphitheater. “I’m late. This is not a business in which you can be late. And I’m the worst driver by the way.”