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

For Mehmet Gürs '93, '19 Hon., life and food are one and the same. As chef and partner of the Istanbul Food & Beverage Group, the adventurous Gürs presides over a growing range of restaurants, coffee bars and a culinary innovation lab. His visionary restaurant Mikla — a tribute to the richness of Anatolian cuisine — has ranked on the World’s Best Restaurant list since 2015. Buzzfeed listed his the coffee bar concept Kronotrop as “one of the 25 coffee shops in the world to see before you die.”

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

In the roughly two years since Chef James Kent '02 announced his departure as executive chef at the Michelin-starred NoMad, speculation has been running high about his next project. Late last year, he unveiled plans for Crown Shy, a Financial District restaurant on the ground floor of the Art Deco office building 70 Pine. The restaurant opened to raves on March 18.

The Chef’s Journey: Advice from 6 Culinary Lifers

JWU’s College of Culinary Arts recently convened a panel of six working chefs — including four alumni — to share their experiences, speak about their chosen career paths, and discuss strategies for obtaining a dream job in the industry.

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.

Why I Love Working at Culinary Events like Roots Cultivate 2018

Natasha Daniels '17 has pursued her culinary curiosity from a young age. In her native Ohio, she worked in restaurant kitchens and volunteered locally at places like the Culinary Vegetable Institute (CVI) to expand and strengthen her skills. At JWU, she was part of the student culinology team that won first prize at the Research Chefs Association’s inaugural Evolution of Food Waste Student competition. Now that team is developing a full line of products, OURGrain, using Brewer’s spent grain (BSG). Daniels also works as a private chef and keeps up her Ohio connections by assisting at CVI events like Roots Cultivate, where she catches up with chefs from all over the US — including JWU alumni. Read all about her experience at the 2018 conference: