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SoundBites: 2015 Commencement Edition

Happy start of summer, Wildcats! Have a cookie. (Pictured: Kelly Dull of North Bakery.)

Happy Friday! #JWU15 undergraduate Commencement is just one day away. We’re excited for our soon-to-be graduates —  and for the start of summer. Here’s to your next great adventure, Wildcats!

Career Talk: Ask a Jean-Georges Executive Chef

Jean-Georges executive chef Mark Lapico speaking to Johnson & Wales culinary students / The light-filled Jean-Georges dining room

“I came to see [JWU’s] campus because so many Johnson & Wales interns are best in class.” Jean-Georges executive chef Mark Lapico is telling a rapt room full of culinary students — and hopeful Jean-Georges interns — about his own inspiring career path, as well as what it’s like to work for world-renowned chef Jean-Georges Vongerichten.

Green Cuisine: North Miami’s Vegan Pop-Up

The Hungry Bull student-run vegan pop-up at JWU’s North Miami Campus.

GUEST POST: Culinary Arts/Food Service Management student Kelsey Carter + her student team recently fed 100 happy Miamians at the North Miami Campus’ first (but hopefully not last) vegan pop-up.

Eat Soup, End Hunger: 25 Years of Empty Bowls at Culinary Arts Museum

On view until August 1 at the Culinary Arts Museum: an exhibit documenting 25 years of Empty Bowl’s grassroots activism.

Empty Bowls began in 1990 as a grassroots effort to raise funds and awareness in the fight against hunger and food insecurity. A new exhibit at JWU’s Culinary Arts Museum (on display until August 1) pays tribute to this global organization that has benefited (and fed) millions of people around the world.

The Art of French Chocolate: A Visit to Valrhona

JWU students + L'Ecole Supérieure chefs at Valrhona. Back: Sarah Coleman, Deborah Ferreira, David Cottrell, Samara Wald, Alyson Kreifels, Harry Fiebelman, Addison Hall, Bridget Dohony, Spencer Tomasini, Lacey Scherrer, Nicole Mulligan, Courtney Kenyon, Chef Olivier Robin, Chef Jerome, Heather Pitt, Marissa Bunnewith, Summer Williams, Jessie Davis, Rachel Lee. Front: Tali Goldstein, Vonshia Brown, Samantha Riley, Ashley Tuttle, Sarah Falce, Kelsey Burack, Emily Simone, Juliana Engler, Tess Greenberg, Corinne Beylo | Photo by Harry Fiebelman

GUEST POST: JWU Providence baking & pastry student Samantha Riley is spending the term abroad at L’Ecole Nationale Supérieure de la Pâtisserie (ENSP), Alain Ducasse and pastry chef Yves Thuriès’ renowned pastry school in Yssingeaux, France. Here’s her account of a recent tour she and her fellow JWU students (all 28 of them) took of the nearby Valrhona factory. (Oh, and a winery.)

SoundBites: Friday Food Reads Edition

Happy Friday! Here's our roundup of excellent ICYMI food reads + happenings from the previous fortnight, including @bouchon_bakery, @foodbynorth + @Jean_GeorgesNYC.