JWU News

Culinary/Design Collaboration Creates Menu Designs for Student Pop-Ups

2/11/16 | Every term, Chefs Delle Donne and Wesen’s Conscious Cuisine classes run what they call Chef’s Tables, where student teams collaborate, “Top Chef” Restaurant Wars-style, on a thematically-unified 6-course tasting menu.

Students from Deana Marzocchi’s Design Solutions class — 24 in all — worked with 8 culinary teams to create menu designs that fit their pop-up restaurant concepts.

Topics: Culinary Arts Providence Food Service Management Engineering + Design Academic Collaborations

Finalists Announced for Fifth Annual ZEST Awards

2/2/16 | JWU North Miami’s College of Culinary Arts has announced finalists for the fifth annual JWU ZEST™ Awards, which will showcase and honor leaders in culinary arts in Miami. The 2016 winners will be announced Wednesday, March 16 during a private reception to be held on campus.

Topics: Culinary Arts North Miami Alumni

New ‘Eat Healthy’ Classes Teach the Art of Delicious, Good-for-You Food

12/16/15 | There is a lot of misinformation about healthy eating out there. Every day, there’s a new study telling us which fats are acceptable — and which ones are forbidden. One day eggs are off the menu —and the next, they’re part of a healthy diet. How can we know what’s really good for us?

Topics: Culinary Nutrition Culinary Arts Providence

JWU Volunteers: Making Thanksgiving Brighter for South Florida Families

 

11/18/15 | Students from the College of Culinary Arts at Johnson & Wales University’s North Miami Campus will do their part to help South Florida families in need by preparing turkeys for Miami Rescue Mission’s annual Thanksgiving banquet dinner.

Topics: Community Service Culinary Arts North Miami

Event: Baking Trends Forum with Anson Mills’ Glenn Roberts & More

10/26/15 | On Thursday, November 12, Johnson & Wales University’s Charlotte Campus will host baking superstars for a panel discussion on the next big trends in baking and milling.

Glenn Roberts, founder of Anson Mills; Jennifer Lapidus, founder of Carolina Ground; and Lionel Vatinet, master baker and owner of La Farm Bakery, will weigh in on how the rediscovery of ancient grains is having a major impact on the industry.

Topics: Culinary Arts Baking & Pastry Arts Charlotte

JWU Launches ‘Changing the Way the World Eats’ Initiative


10/6/15 Culinary Arts, Nutrition + Sustainability

JWU’s College of Culinary Arts has launched “Changing the Way the World Eats,” a new public awareness effort to encourage healthy eating — as well as to emphasize its influence on the world’s food decisions, industry choices, and overall health and well-being.

Topics: Culinary Arts Providence

JWU Chef Named US’ Best Culinary Educator

Culinary Arts

JWU Providence’s own Chef Ray McCue '01, '11 MEd, has been named the 2015 American Culinary Federation (ACF) National Educator of the Year at this year’s ACF “Cook. Craft. Create” Convention, held July 30-August 3 in Orlando, Fla.

Topics: Culinary Arts

Chef Idell Named Culinary Assistant Dean

Culinary Arts

Chef William (Bill) Idell '89 has been appointed Assistant Dean of the College of Culinary Arts at JWU’s Providence Campus.

Topics: Culinary Arts

New Culinary Blog Covering JWU + Food Trends

Culinary Arts

Explore our new culinary blog, which covers foodie + hospitality topics from all 4 JWU campuses.
Topics: Culinary Arts

Prune’s Gabrielle Hamilton Speaks at JWU

04/09/14 | Professional Studies

“I’m from the fine state of New Jersey,” began Prune chef-owner Gabrielle Hamilton, eliciting a large round of applause from the full house at JWU’s Schneider Auditorium.

Hamilton was at JWU to talk about “Blood, Bones, & Butter,” her gritty memoir tracing her lifelong love affair with cooking and writing. She candidly spoke to students about her roundabout journey from chef to travel writer, restaurant owner, and busy mom.

Topics: Culinary Arts Providence Cultural Life Series Arts & Sciences