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Andrea Feldman

Andrea Feldman

Unrepentant Anglophile, a music + food obsessive with a fetish for luxuriously packaged objects, and an armchair traveler.

Recent Posts by Andrea Feldman:

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

You never know when the next great opportunity in your life might be just around the corner.

Culinary Arts and Food & Beverage Entrepreneurship double major Noah Rosen ’19 calls himself a “total knife nerd” who honed his culinary fundamentals at Orange County School for the Arts, where he attended high school. Now at JWU, he has put himself on a fast track to complete his dual degree and move on to his MBA. (If culinary arts are his primary passion, entrepreneurship runs a close second.)

How Daylan Torres Baked His Way to WorldSkills 2019 in Russia

This past June, JWU Providence Baking & Pastry Arts student Daylan Torres traveled to Louisville, Kentucky, to compete in a commercial baking competition that’s part of the massive annual SkillsUSA National Leadership & Skills Conference.

Saving our Seas: Can Seafood Truly Be Sustainable?

Is truly sustainable seafood possible? How can we maintain the ocean’s ecological balance while still enjoying its bounty? What role can technology play in increasing the safety and traceability of our seafood supply?

These questions and more were debated by chefs, restaurateurs, researchers and entrepreneurs at the Jacques Pépin Foundation’s inaugural Seafood Symposium, which was hosted at JWU Providence’s College of Culinary Arts with the support of the Chefs Collaborative and Save the Bay.

Honey Baking Summit Brings Buzzworthy Collaboration to JWU

Now in its 6th year hosted at JWU Providence’s College of Culinary Arts, the Honey Baking Summit brought together bakers from all over the US to learn about and bake with honey. Sponsored by the National Honey Board, the event included breakout sessions that delved into consumer trends in honey, honey history — and even an apiary tour.

Attendees included James Beard Foundation 2018 Changemaker April Anderson of Good Cakes & Bakes, Emily Spurlin of Bad Hunter, and Sofra’s Maura Kilpatrick, among others. All were eager to swap ideas and get inspired.

Kitchen Lessons with Chef Tom Condron '88

At JWU’s College of Culinary Arts, working with a chef classically trained in French cuisine is called “Tuesday.” The chef in question? Tom Condron '88 recently returned to campus to craft a lavish feast for the Epicurean Scholarship Society, a membership-based group that supports culinary scholarships at the university. Several times a year, the Society brings distinguished chefs — many of them alumni — to campus to host unforgettable culinary events that double as fundraisers.