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JWU Culinary: Why I Knew JWU Was Right for Me

JWU Providence College of Culinary Arts students Apoorva, Kaylee, Callie and Zach tell us why JWU was the right choice for them.

8/18/16 | Meet Zach Sandground, Apoorva Prakash, Callie Verver and Kaylee Paulson.

These culinary students have very different backgrounds, goals and interests. But all of them knew JWU’s College of Culinary Arts was the perfect fit.

Freshman Zach had a great first year at JWU — especially the core class titled Cooking in Today’s Restaurant: Dinner, where he had the creative freedom to develop some of his own recipes.

Sophomore Callie loved her bakery internship in her home state of Texas. She also serves as an Orientation Leader (OL) and has a work study job on campus.

Senior Kaylee is from Massachusetts. She interned at Disney World and had an amazing final term, where she was part of the team that created the restaurant concept Ambrosia for Chef Melanson’s Conscious Cuisine class.

World traveler Apoorva is a senior Culinary Arts and Food Service Management student who has completed both a summer internship at the Ritz-Carlton in Dubai and a Study Abroad intensive at Paris’ world-renowned École de Cuisine Alain Ducasse. (You can read her Paris blog here.)


VIDEO: CULINARY STUDENTS APOORVA, KAYLEE, CALLIE AND ZACH TELL US WHAT THEY LOVE ABOUT THEIR JWU EXPERIENCE.

ZACH: I did know that I wanted to go to culinary school since I was about 14 years old, and I had a whole bunch of options in mind, but JWU was the one that interested me the most.

CALLIE: Being a senior out of high school, I really wanted to go to a university, so I appreciated that I could still get the campus life but I could also get a degree.

APOORVA: Johnson & Wales, compared to other culinary schools across the world, especially in America, offered a natural university feeling.

I did my research. I’d never flown to the States before, so it was my first time. I came here, I looked at the school and did a proper tour, and I knew that it was right for me.

ZACH: I really found the classrooms interesting, I found the environment interesting, I liked the fact that it as in the middle of Providence. It had so much great culture and food and people.

APOORVA: At Johnson & Wales University, you will have the best chefs you will ever meet. They have over 20 years of experience in different industries, whether it’s restaurants — Michelin-starred restaurants — hotels or cruise lines. They communicate very efficiently, they go back to the basics in every class, and they teach us nothing but the best.

Johnson & Wales offered a natural university feeling.” -Apoorva

CALLIE: Every term we start off with a class of 20. Those 20 become like your family. You travel each 9-day segment with them through different classes, so you see them struggle, and sometimes you see their happy points, and you’re just there to support them. And that really matters, because you being their classmate are the ones who understand what they’ve gone through to get to this point. It’s great because these relationships carry outside of class.

ZACH: There’s not a single person who won’t go out of their way to do that little extra for you. I’ve asked instructors, “Hey, I’m really interested in this place — I’d like to apply there.” “No problem, I used to have the manager as my student. I’ll give them a call and let them know you’re coming.” Everybody wants to make it the best experience that it can be for you.

CALLIE: There’s always something happening on campus, and there’s always something for everybody, whether it’s it’s Bingo night, or it’s parades, or it’s Battle of the Campus, there’s just always something fun for everybody.

ZACH: One of the best parts about JWU is they always host a Career Fair, once in the Fall and once in the Spring. One of the cool things about the Career Fair is that you get to meet people from the industry.

I’m actually working at [a place] now — they employed me after I met with the executive chef at the Career Fair.

KAYLEE: I did my internship at Disney in my sophomore year, for my associate degree. I actually found out about it at the Career Fair that the school holds in the Delaney Gym. So make sure that you go to those — they’re very informative. You may not think that you’re going to find something right away — you may not actually need a job or an internship right away — but getting your name out there and getting references and knowing all these different people, it opens your horizons to many other things. And that’s actually how it happened with Disney. I did my interview and within the next day I found out I was accepted.

APOORVA: I’ve always wanted to work for big hotels, and luxury hotels, and that’s always been the dream. Johnson & Wales really gave me that opportunity. They guided me to taking my internship at the Ritz-Carlton Hotel in Dubai, and I was there for 5 months, in a completely different country. I also applied to the Study Abroad program in Paris, France, at the Alain Ducasse Education School. So I’m going to head to France this summer to study!

CALLIE: I definitely feel that, even now where I’m at, I have a lot of doors open. Knowing the network of people that I do, I know I can come back, and email them and talk to them and I can still ask them questions about what to do in the industry, and they’ll still continue to guide me.

One of the most important things, I feel, is they’ll always be there for me.

Apoorva just returned from Paris. Take a food-filled walk through the City of Lights with her over on the culinary blog.

RELATED READING
French Lessons: Apoorva’s First Week at Paris’ École de Cuisine Alain Ducasse
Culinary Eye: Go Behind the Scenes of Conscious Cuisine
Class x Class: Wellness & Sustainability

EXPLORE JWU CULINARY

Topics: Culinary Arts