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Melinda Law

Recent Posts by Melinda Law:

JWU Charlotte Hosts North Carolina ProStart Invitational

Lizzie Haller says she wants to be a lawyer, but she admits it is scary thinking about presenting in a courtroom. That is why is excited — and nervous — about competing in the 2019 NC ProStart Invitational, which was hosted at JWU’s Charlotte Campus. On March 8, Lizzie, a junior at Cleveland High School, represented one of 15 area high schools competing for a slot at the national competition, as well as scholarship funding to assist in continuing their education in hospitality-related fields.

Lessons in Entrepreneurship from Heirloom’s Clark Barlowe '09

Clark Barlowe '09 offered to show JWU entrepreneurship students his original business plan — as proof of how naïve he was when he started . “I was planning to do $75,000 in sales each week. Ha! Most weeks, I’m making $18,000. $20,000 or more is a money making week!”

Barlowe is the executive chef and owner of Heirloom, a globally-inspired restaurant known for its local sourcing and edible foraged ingredients. He recently spoke to College of Business students in the Business Planning & Pitching entrepreneurship class on the daunting task of opening a restaurant at age 27 and keeping it successful.

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.”

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

A team of JWU Charlotte baking & pastry students and instructors recently traveled to Munich to compete in the IBA Cup, one of the world’s most prestigious baking competitions.

Taking place every 3 years at IBA, a leading baking, confectionery and snack trade fair, the championship challenges bakers from 12 countries to create exquisite breads, small pastries and showpieces.

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

For the first 16 years of his life, Chris Bledsoe was attached to a battery-operated pump that fed him nutrients intravenously to keep him alive. When he tried to eat solid foods, acid reflux would kick in. Chris has been living with mitochondrial disease, a rare genetic disorder where the process for extracting energy from foods is disrupted (among other symptoms). From birth, doctors told his parents that his longterm prognosis was poor. But Chris proved everyone wrong.