JWU Charlotte Takes the Iron Chef Challenge

Take 3 JWU College of Culinary Arts student finalists, one mystery basket, and 45 minutes ticking down on the clock — welcome to the Iron Chef Challenge at JWU Charlotte, co-sponsored by JWU’s dining hall partner Chartwells and food-tech startup Hampton Creek.

Plating 101: Contrast and Balance in Food Presentation

The art of plating is all about contrast. JWU Providence Chef Branden Lewis recently led a master class in plating and presentation for College of Culinary Arts students of all experience levels. Here’s some of what they learned:

Tasty Branding: JWU Design Students Bring Food Companies to Life

Food is a visual medium — so naturally, designing food packaging brings out the playful side of JWU Providence’s Graphic Design & Digital Media students. Professor Karyn Jimenez-Elliott’s Advanced Print class recently had the task of conceptualizing and designing an identity system for a hypothetical beverage company.

‘From Paper to Plate’: The Culinary Artistry of Student Will Brown

Student Will Brown installing an exhibit of his paintings and sketches at the Culinary Arts Museum at Johnson & Wales University’s Providence Campus.

The first thing you see when you walk into “From Paper to Plate,” a current exhibit at JWU Providence’s Culinary Arts Museum, is a smiling pig wearing a jaunty chef’s hat.

That pig is a mascot of sorts for artist — and JWU Providence culinary arts student — Will Brown '17, who uses art to document, as well as inspire, new ideas.

Thailand Culinary Academy’s Willment Leong Talks Food + Philanthropy

Distinguished Visiting Chef (DVC) Willment Leong (Thailand Culinary Academy/World Chefs Without Borders) speaking at JWU’s Providence Campus. | Photo: Mike Cohea

Chef Willment Leong has worked in some of Thailand’s most esteemed hotels, but his real passion is giving back: through education, through fundraising, and through the universal language of cooking soul-satisfying food. As JWU Providence College of Culinary Arts Dean Peter Lehmuller describes JWU’s 177th Distinguished Visiting Chef (DVC): “He exemplifies the fact that cuisine transcends borders.”