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Coffee Talk with Coffee Analyst Spencer Turer '91

In 1994, Spencer Turer '91 received a job offer that would change the course of his career — as a general manager and barista at a brand-new Dean & DeLuca location in Philadelphia, Pa.

First Person: Why I’m Working to End Childhood Hunger

JWU Denver alum Megan Bradley '07 has dedicated her culinary career to helping families affected by hunger. Here she tells us the very personal reasons behind her tireless work for the Colorado chapter of No Kid Hungry.

Break In, Be Kind, Pursue Happiness: Career Advice from Momofuku’s Leslie Ferrier

As the vice president of human resources at Momofuku, Leslie Ferrier '90 is charged with ensuring that David Chang’s rapidly-growing food and media empire is a supportive, positive place to work. Read on for her hard-earned advice gleaned from an eventful 25 years in the business.

Butcher, Chef, Rock Drummer: Meet Honorary Doctorate Recipient Champe Speidel

Champe Speidel '00, chef/proprietor of Persimmon and Persimmon Provisions, will be awarded an honorary Doctor of Culinary Arts at the 2016 JWU Commencement ceremony in Providence.

Chef Speidel is extremely giving of his time and frequently returns to campus to lecture, judge competitions and otherwise offer his wealth of expertise as a 6-time James Beard Award nominee for Best Chef: Northeast. (He also drums in a chef-centric rock band with fellow alum Derek Wagner '99 of Nicks on Broadway.)

He and wife Lisa Harrison Speidel recently moved their restaurant Persimmon from a 40-seat space in Bristol, RI, to a larger space in Providence formerly occupied by Rue de L’Espoir. Here he speaks about his career arc and offers advice to the next generation of cooks.

Culinary Guild Symposium Showcases Charlotte’s Rich Food Scene

In early March, JWU’s Charlotte Campus played host to — and participated in — the first annual Piedmont Culinary Guild Food & Beverage Symposium.

The event brought together 30+ presenters from all sectors of Charlotte’s thriving food scene, from farmers, growers and butchers to chefs, cheesemakers and bakers to share their expertise and knowledge with more than 200 food professionals, purveyors and enthusiasts.