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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.

Forge to Table: How Noah Rosen Put His Entrepreneurship Major to Work

You never know when the next great opportunity in your life might be just around the corner.

Culinary Arts and Food & Beverage Entrepreneurship double major Noah Rosen ’19 calls himself a “total knife nerd” who honed his culinary fundamentals at Orange County School for the Arts, where he attended high school. Now at JWU, he has put himself on a fast track to complete his dual degree and move on to his MBA. (If culinary arts are his primary passion, entrepreneurship runs a close second.)

How to Accelerate Your Food-Related Business

Many JWU students hope to achieve entrepreneurial success, but one faculty member (who’s also an alum) cautions them to be prepared to work.

Chef Carrie Hegnauer '05 has taught at JWU’s Charlotte Campus for more than 20 years. In 2014, she and her husband Dave opened The City Kitch, a commercial kitchen facility and food incubator space where 50+ clients (many of them JWU alumni) can prep, cook, store food and host events.

JWU eCenter Alums Debut Hippothecary, a Line of Therapeutic Foods

JWU entrepreneurs Luis Rivera + Becky Giambarresi of Hippothecary, a line of therapeutic foods + apothecary goods.

Can food be medicine? JWU culinary nutrition graduates — and budding entrepreneurs — Becky Giambarresi and Luis Rivera have started Hippothecary, a line of therapeutic foods + apothecary goods designed to target and prevent disease.

Derek Wagner to JWU Students: ‘Happy Cooks Make Happy Food’

Nicks on Broadway chef-owner Derek Wagner '99 speaking at JWU as a Distinguished Visiting Chef (DVC).

With his broad smile and down-to-earth enthusiasm, Derek Wagner '99 could pass for a culinary student. But this JWU alum and acclaimed chef-owner of Providence institution Nicks on Broadway has a wealth of experience — and he’s passionate about sharing it.