Class x Class: Food Product Research & Development

Paula Figoni’s Product Research + Development class teaches students how to create, test-market and develop market-ready foods.

Ever wondered what it takes to get a product to your supermarket shelf? Paula Figoni's senior-level Product Research and Development class does. Every term, they create, test-market and develop a market-ready food product in 11 weeks.

Supper Club: ‘Dining Studio’ Mixes Grammy Winners + Seasonal Dinners

Chris Mangless in the kitchen of his Green Bay supper club Three Three Five | Photo: Courtesy of Chris Mangless

“Music has aways been a passion of mine,” says Three Three Five’s chef-owner Chris Mangless '05, who opened his 12,000-square-foot “dining studio” in Green Bay, Wis., in 2011.

So it made sense to bring food and music together once he custom-built the multipurpose two-story space, which easily morphs from tasting room to salon, restaurant to concert hall — and back again.

JWU Food TV Veterans Dish on ‘Top Chef,’ ‘Hell’s Kitchen’ + More

JWU alumni Keese Chess, Roberto Franco, Paul Damico, Barbie Marshall, Kevin Sbraga, Joe Chiovera, Scott Liebfried, Joshua John Russell + Julius Searight at the Reality TV Panel

From “Top Chef” and its many spinoffs to “Hell’s Kitchen” and “Chopped,” food reality TV is a very big business.

Many chefs have launched their careers thanks to TV show appearances. But how do they really feel about the experience? JWU Alumni Relations recently hosted a panel of reality veterans to talk about the intense, often surreal world of foodie TV.

The Future of Food: Mark Bittman Q + A at #ChefPower2015

Mark Bittman’s wide-ranging Q + A at the 2015 Tastes of the World Chef Culinary Conference, held at UMass Amherst, addressed sustainability, ways that chefs — and the institutions they work for — can create real change, and how in the world do we get kids to eat more veggies?

Behind the Scenes: ‘Cooking with Class’

Johnson & Wales chefs Kevin Crawley + Frank Terranova get ready to film a “Cooking with Class” segment.

The magic of TV editing makes everything — even cooking shows and competitions like “Top Chef” — look easy. But the reality is that it takes a huge team to bring even 90 seconds of food TV to your screen.

To understand how it all comes together, we went behind the scenes of “Cooking with Class,” a cooking segment starring Chef Frank Terranova and airing on WJAR NBC-10.

SoundBites: #BestOfJWU Culinary 2015

Menu + sample dishes from JWU North Miami’s vegan pop-up restaurant, the Hungry Bull

JWU’s College of Culinary Arts had quite a memorable 2014-15 academic year. Here’s a Twitter roundup of highlights, from awards to seafood challenges — even an attempted Guinness world record!