How I Got a James Beard Grant to Work at Matt Jennings’ Townsman

Courtney Segal '15 in the Boston, Mass., kitchen of Townsman with chef-owner Matthew Jennings. Photo: Matt Jennings

When Courtney Segal ‘15 first heard about the James Beard Foundation Women in Culinary Leadership (WICL) Grant, an accelerated mentorship and training program for women in food service, she knew immediately that she had to go for it.

Applicants were asked to choose one or all from a list of renowned chefs. Again, this baking & pastry grad didn’t hesitate to pick her two favorites: Momofuku Milk Bar, Christina Tosi’s pastry juggernaut, and Townsman, Matt Jennings’ new Boston brasserie.

A few short months later, Courtney found herself in the Townsman kitchen, working alongside Jennings and his crew.

Reduce, Reuse, Recycle: Lunchbox Miami Makes a #ZeroWaste Statement

JWU North Miami alum Carlos Dorado has opened a new #zerowaste restaurant in Miami. Photo: Carlos Dorado

Between Dan Barber’s recent #WastedNY popup, the #UglyFruitVeg movement and the impact of the California drought, the food service industry is making big changes to reduce, avoid or otherwise reuse kitchen waste. (By composting, for example.)

We spoke to JWU North Miami alum Carlos Dorado '13 about his new restaurant The Lunchbox, which aims to bring #zerowaste to Miami’s Wynwood neighborhood.

Soundbites: ACF Educator of the Year, Summer Recipes + Chef Talks

JWU Providence’s Chef Ray McCue accepting the 2015 ACF Educator of the Year Award | Photo courtesy of the American Culinary Federation

In our Best of the Week roundup, meet JWU’s ACF Educator of the Year Ray McCue, reimagine summer classics with Graham Elliot '97, visit the Galilee docks with James Mark '08 and learn how to make David Kinch’s summer-y pannacotta.