Teaching More than Knife Skills at Chef’s Choice Summer Camp

Unlocking Maple’s Untapped Potential, Part II

JWU, FIX and URI Join Forces to Unlock Maple’s Untapped Potential, Part I

Martha Moments: My Internship at Martha Stewart Living

Lessons in Urban Agriculture at City Farm

Be Instigators of Change: Chef Mehmet Gürs’ Inspiring JWU Keynote

Thriving on Competition: Meet the 2019 Iron Chef + Bake-Off Contestants

JWU Denver Students Build a Giant PB&J and Aim for a Guinness World Record

From the Bocuse d’Or to Crown Shy: A Culinary Mentorship Comes Full Circle

JWU Charlotte Hosts North Carolina ProStart Invitational

The Chef’s Journey: Advice from 6 Culinary Lifers

Lessons in Entrepreneurship from Heirloom’s Clark Barlowe '09

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

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

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

Fighting Malnutrition and Making a Difference at Edesia

Why I Love Working at Culinary Events like Roots Cultivate 2018

An Emotional Return for Chef Chris Cosentino '94

Baking with the World’s Best: JWU Team Competes in Munich

Pressure, Excitement and Focus: My Culinary Day in the Life

Out of the Hospital + Into the Kitchen: Culinary Student Defies the Odds

Can We Eat Our Way to Healthier Oceans? Yes, According to New Cookbook ‘Simmering the Sea’

My Top 5 Moments from Copenhagen’s MAD Symposium

JWU’s Professional Craft Brewing Certificate Program Graduates First Cohort

Forge to Table: How Noah Rosen Put His Entrepreneurship Major to Work

How Daylan Torres Baked His Way to WorldSkills 2019 in Russia

Saving our Seas: Can Seafood Truly Be Sustainable?

99 Bottles: The Brewlab Experience

Soul Food Sessions Celebrate Culinary Diversity + Heritage in the Queen City

Pinch Food Design Wants You to Play with Your Food

Honey Baking Summit Brings Buzzworthy Collaboration to JWU

The Future of Bread: Takeaways from the 2018 JWU Charlotte Bread Symposium

Hard Work Pays Off: My First-Year Experience

Kitchen Lessons with Chef Tom Condron '88

Sweet Spot: The Fine Art of Plated Desserts

From Food Network’s ‘Sweet Genius’ to the Four Seasons: Chef Lasheeda Perry '08

‘Find Your True North’: Vitamix CEO On Tapping into Your Potential

JWU Study Abroad: A Weekend in Roma

Bread Experts Convene at JWU for WheatStalk 2018

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

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

JWU Heads to the NY Produce Show

An Army Sergeant’s Healing Journey to JWU Denver

JWU Culinology Team Develops OURgrain: Sustainable Spent-Grain Snacks

Easy Culinary Hacks to Upgrade Your Friendsgiving

Dream Big + Challenge Yourself: Career Advice from Jen Welper '06

Celebrating the Cranberry Harvest with the Club of Culinary Excellence

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

Mixing Music + Wine with Master Sommelier Serafin Alvarado

How to Accelerate Your Food-Related Business

From ‘MasterChef’ to JWU Denver, Thanks to an Amazing Offer from Gordon Ramsay

Harvesting Hope: Gracie’s Chef Matt Varga on Growing RI’s Food Systems

Celebrating #Canada150 with ‘Chopped’ Champion Trevor Ritchie

JWU Study Abroad: Pan-Asian Cuisine + Culture

Trends + Takeaways from JWU Charlotte’s Inaugural Bread Symposium

David Kinch on Manresa, Fine Dining and Finding Balance

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

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

Acclaimed Boston Chef Barbara Lynch Dishes on Her New Memoir

Advice from James Beard Award-winning Restaurateur Barbara Lynch

Heart, Soul + Passionfruit: Expert Chocolatier Melissa Coppel Visits JWU

Hunter Gatherer: Meet the Food Network’s Go-To Guy, Dave Mechlowicz '04

How to Get Competition-Ready for the S&D Culinary Challenge

Revisiting My Culinary Summer in Paris

JWU Alum Daniel Garcia’s Road to the 2017 Bocuse d’Or

Zero Waste, Maximum Flavor: Chef Mike Thibault '09 Returns to JWU

RI Food Summit Envisions a Strong State Food Economy

Chef’s Tables: Southern Sea

It’s a Pasta Flyer Future for Del Posto Chef Mark Ladner

Chefs, Startups + Policy Makers Convene for JWU Food Waste Forum

The State of Local: Charlotte Food Economy Roundtable

Chef David Kinch Returns to JWU

#JWUVotes: Make America Cake Again

Secrets of a Successful Wine Career: Master Sommelier Madeline Triffon

Liquid Assets: JWU Alumni Prove Craft Brewing Is Big Business

In the Kitchen at Christopher Kostow’s Meadowood

Into the Garden: My Internship at Manresa

Coffee Talk with Coffee Analyst Spencer Turer '91

My Food-Filled Walk through Paris

How JWU Denver Students Built a Vegetable Garden from Scratch

First Person: Why I’m Working to End Childhood Hunger

French Lessons: My First Week at Paris’ École de Cuisine Alain Ducasse

Edible Education: JWU North Miami’s Garden of Eden

Break In, Be Kind, Pursue Happiness: Career Advice from Momofuku’s Leslie Ferrier

Baking with Martha Stewart

Butcher, Chef, Rock Drummer: Meet Honorary Doctorate Recipient Champe Speidel

Cross-Major Collaboration: Bringing Pop-Up Restaurant Concepts to Life

Sneak Peek: Chef Neath Pal’s International Cuisine Class

JWU Charlotte Takes the Iron Chef Challenge

Plating 101: Contrast and Balance in Food Presentation

Exploring the Culinary Riches of Ireland

Tasty Branding: JWU Design Students Bring Food Companies to Life

JWU North Miami Serves Up a Plant-Powered Vegan Dinner

Culinary Guild Symposium Showcases Charlotte’s Rich Food Scene

‘From Paper to Plate’: The Culinary Artistry of Student Will Brown

Thailand Culinary Academy’s Willment Leong Talks Food + Philanthropy

Relive Grand Tastings + Culinary Decadence at the 2016 South Beach Wine & Food Festival

How Do You Cook with Rhode Island’s Seasons? Ask North’s James Mark.

Making Food Security a Priority in Rhode Island

Recreating Big Night’s Iconic Italian Feast in Denver

Cake Genius Joshua John Russell on His Evolution as a Baker

Will the Real Chef Jacques LaM Please Stand Up?

Got Resolutions? 10 Ways to Eat Healthier This January (And Beyond)

Miami Chef of the Year Brad Kilgore Returns to JWU

Best of 2015: Plating Hacks, Alum Advice + a Culinary History Lesson

Modernist Cuisine 101: The Evolution of Future Food

JWU Careers: How to Stand Out in the Food Service Job Market

‘Simplicity Is Key’: Career Advice from Chef Ed Scarpone

Culinary Eye: Go Behind the Scenes of Conscious Cuisine

JWU eCenter Alums Debut Hippothecary, a Line of Therapeutic Foods

Governor Raimondo, State Officials Enjoy Farm-Fresh Lunch at JWU

Highlights from the Beard Foundation’s Future of Food Conference

My Amazing Internship at Bouchon Bakery

How JWU Charlotte’s Team USA Baked Their Way to the IBA Cup in Munich

Ask the JWU Expert: How to Pair Wine + Cheese

Derek Wagner to JWU Students: ‘Happy Cooks Make Happy Food’

Study Abroad: My Summer Internship in Orvieto, Italy

How I Got a James Beard Grant to Work at Matt Jennings’ Townsman

Reduce, Reuse, Recycle: Lunchbox Miami Makes a #ZeroWaste Statement

Soundbites: ACF Educator of the Year, Summer Recipes + Chef Talks

Go Behind the Scenes of ‘Mind of a Chef’ Season 4

The Art of Plating with Mark Ladner, Timon Balloo, JacquesLM + More

Class x Class: Food Product Research & Development

Supper Club: ‘Dining Studio’ Mixes Grammy Winners + Seasonal Dinners

JWU Food TV Veterans Dish on ‘Top Chef,’ ‘Hell’s Kitchen’ + More

The Future of Food: Mark Bittman Q + A at #ChefPower2015

Behind the Scenes: ‘Cooking with Class’

SoundBites: #BestOfJWU Culinary 2015

SoundBites: 2015 Commencement Edition

Career Talk: Ask a Jean-Georges Executive Chef

Green Cuisine: North Miami’s Vegan Pop-Up

Eat Soup, End Hunger: 25 Years of Empty Bowls at Culinary Arts Museum

The Art of French Chocolate: A Visit to Valrhona

SoundBites: Friday Food Reads Edition

Andreas Schreiner: How We Grew Pubbelly from a Dream into an Empire

2015 RI Seafood Challenge: What’s Scup?

Class x Class: Conscious Cuisine

Mark Ladner + Lena Kwak Talk Gluten-Free Innovation

Ladner + Brenner Have Fun with the Science of Cooking

Sneak Peek: Pop-up Taquería

Class x Class: Wellness & Sustainability

Husk’s Sean Brock on His Evolution as a Chef

SoundBites: James Beard Awards, Twitter Edition

‘Chopped’ Judge Chris Santos Returns to JWU