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Hard Work Pays Off: My First-Year Experience

Juliet Faas has made it her mission to take part in as much as she possibly can during her eventful first year at JWU Providence’s College of Culinary Arts. In her latest blog post, she writes about what it was like to be an Early Enrollment student at JWU, and reflect on how much she’s grown as a person and as a future chef. Read on:

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.

Sweet Spot: The Fine Art of Plated Desserts

Plating desserts is a fine art, and one that Chef Jaime Schick '07 clearly loves to teach. Throughout her recent demo for JWU Providence’s Pastry Arts Club, she emphasized the need to create complementary elements on the plate. Too precise? Add a rough-hewn or organic element. Too monochromatic? Add pops of color. Too salty? Add sweet. Too weighty or rich? Add light, acidic or herbaceous elements to cut the fat. Balance is the ultimate goal.

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

It says a lot about Four Seasons Hotel Atlanta’s Executive Pastry Chef Lasheeda Perry '08 that her Instagram handle is @misschefsmileypants. (“Smiling never goes out of style,” reads her bio page motto.)

The first thing she does when she’s introduced as JWU Providence’s 182nd Distinguished Visiting Chef (DVC) by interim Dean Susan Marshall is to give shoutouts to her favorite instructors in the audience: “Hi, Chef Stamm! Hi, Chef Alexander! Hi, Chef Miscovich!” Whenever a student asks her a question, she beams: “Great question, yay!” Her high-wattage smile is present even when she’s concentrating on plating up her demonstration dessert, a coconut tres leches cake with ube (purple yam) ice cream and a macadamia crunch tuile.

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

Vitamix CEO Jodi Berg kicked off her recent talk at JWU Providence’s College of Culinary Arts by cutting right to the chase: “When I was 30, I had a near-death experience that completely changed my perspective. Today, I am going to give you a nugget of something that you hopefully won’t have to have a near-death experience to discover!”