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JWU eCenter Alums Debut Hippothecary, a Line of Therapeutic Foods

JWU entrepreneurs Luis Rivera + Becky Giambarresi of Hippothecary, a line of therapeutic foods + apothecary goods.

Can food be medicine? JWU culinary nutrition graduates — and budding entrepreneurs — Becky Giambarresi and Luis Rivera have started Hippothecary, a line of therapeutic foods + apothecary goods designed to target and prevent disease.

Governor Raimondo, State Officials Enjoy Farm-Fresh Lunch at JWU

Rhode Island Governor Gina Raimondo, Lt. Governor Daniel McKee, General Treasurer Seth Magaziner, Attorney General Peter Kilmartin, and Secretary of State Nellie Gorbea joined JWU Chancellor John Bowen and Providence Campus President Mim Runey for a “Chefs Tables” lunch at JWU’s Harborside Campus.

You won’t usually find Rhode Island Governor Gina Raimondo taking time out of her busy schedule to stop and eat lunch.

But she recently made an exception when she and the state’s general officers — Lt. Governor Daniel McKee, General Treasurer Seth Magaziner, Attorney General Peter Kilmartin, and Secretary of State Nellie Gorbea — sat down to a lavish 3-course feast prepared by Chef Thomas J. Delle Donne and the students of his Conscious Cuisine class. They were joined by JWU Chancellor John Bowen and Providence Campus President and COO Mim Runey.

Highlights from the Beard Foundation’s Future of Food Conference


Panelists at the 2015 James Beard Foundation Conference, clockwise from top: 1) Leah Jones and Mike Lee. 2) Monterey School District’s Stephanie Lip. 3) Tulane’s Tim Harlan, MD, in conversation with Duke University’s Gary Bennett, MD. 4) Fortune journalist Beth Kowitt chats with Campbell’s CEO Denise Solomon.

Early on in Day 1 of the 2015 James Beard Foundation Conference (subtitled “Rethinking the Future of Food”), the moderator asked a question that could have served as a thesis statement for discussion that followed: “What’s the future you WANT to create? Can we co-create a meal of the future that we can attain?”

Panelists drawn from all segments of the food industry — physicians, activists, nutritionists, entrepreneurs and CEOs, among others — spent the day answering variations on that question. What follows are some (very selective) highlights.

My Amazing Internship at Bouchon Bakery

Miles of perfect pastel-colored Bouchon macarons. | Photo: Isabella Tioseco

When JWU Providence baking & pastry student Isabella Tioseco heard that Bouchon Bakery’s Janine Weismann '05 was looking for summer interns, she jumped at the opportunity.

Weismann and her crew prepare cookies, pastries and tarts for Thomas Keller’s flagship bakery in Yountville, California — as well as bread production for nearby Keller properties The French Laundry, Bouchon Bistro, Ad Hoc and Ad Lib. As a result, the Bouchon bakery kitchen runs 24-7.

Isabella tells us all about her whirlwind summer, from the many ways she was inspired by the Bouchon philosophy and the awesome power of teamwork to the day she met Chef Keller.

How JWU Charlotte’s Team USA Baked Their Way to the IBA Cup in Munich

JWU’s Team USA respresenting at IBA Munich. L-R: Katie Vanek '16, Austin Scoles '18, Ashley Nichols '15, Chef Harry Peemoeller and Baking & Pastry Arts Department Chair Amy Felder.

A team of JWU Charlotte baking & pastry students recently traveled to Munich to compete in the IBA Bakers Cup, one of the world’s most prestigious baking competitions.

Taking place every 3 years at IBA, a leading baking, confectionery and snack trade fair, the championship challenges bakers from 12 countries to create exquisite breads, small pastries and showpieces.