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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 DBGB DC’s 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