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Martha Moments: My Internship at Martha Stewart Living

Kayla Hoang '19 is a JWU Providence Baking and Pastry graduate with a deep love for all things food. She has just completed five months exploring the world of food development at the Martha Stewart Test Kitchen in Chelsea, Manhattan. Here she reflects on her time in the test kitchen and shares advice for those with the same passion for food media.

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.

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.

The Future of Bread: Takeaways from the 2018 JWU Charlotte Bread Symposium

For the second consecutive year, JWU’s Charlotte Campus hosted On the Rise: The Johnson & Wales International Symposium on Bread. This year, the Symposium spanned 3 days, including the addition of a full day of hands-on workshops on sourdoughs and on baking with rye, polycrops and local grains.

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.