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JWU Denver Students Build a Giant PB&J and Aim for a Guinness World Record

In honor of National Peanut Butter and Jelly Day this year, JWU Denver culinary nutrition students collaborated with Southmoor Elementary to build the longest vegan peanut butter and jelly sandwich — a record submitted for entry into the Guinness World Records.

From the Bocuse d’Or to Crown Shy: A Culinary Mentorship Comes Full Circle

In the roughly two years since Chef James Kent '02 announced his departure as executive chef at the Michelin-starred NoMad, speculation has been running high about his next project. Late last year, he unveiled plans for Crown Shy, a Financial District restaurant on the ground floor of the Art Deco office building 70 Pine. The restaurant opened to raves on March 18.

JWU Charlotte Hosts North Carolina ProStart Invitational

Lizzie Haller says she wants to be a lawyer, but she admits it is scary thinking about presenting in a courtroom. That is why she was excited — and nervous — about competing in the 2019 NC ProStart Invitational, which was hosted at JWU’s Charlotte Campus. On March 8, Lizzie, a junior at Cleveland High School, represented one of 15 area high schools competing for a slot at the national competition, as well as scholarship funding to assist in continuing their education in hospitality-related fields.

The Chef’s Journey: Advice from 6 Culinary Lifers

JWU’s College of Culinary Arts recently convened a panel of six working chefs — including four alumni — to share their experiences, speak about their chosen career paths, and discuss strategies for obtaining a dream job in the industry.

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.