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Pinch Food Design Wants You to Play with Your Food

Bavarian everything pretzels on a copper pipe where partygoers do the limbo; three-foot helium balloons that serve as floating trays for Pavlovas; a doughnut umbrella; a self-serve cocktail wall with booze dispensed via turkey baster. It sounds like a party Alice in Wonderland might throw, but these are the whimsical creations of Pinch Food Design, co-founded by Bob Spiegel '82.

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:

‘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!”

From ‘Fancy Desserts’ to ‘La Technique’: Chef-Alums Name their Favorite Cookbooks

Asking a chef about his or her favorite cookbook a bit like asking for a glimpse into their soul. A beloved book is like foundational DNA, serving as a support system for the years of accrued knowledge to follow.

Easy Culinary Hacks to Upgrade Your Friendsgiving

Culinary major Katelyn Colantonio offers simple advice on how to spice up easy recipes that will wow your friends this holiday season: