Culinary Guild Symposium Showcases Charlotte’s Rich Food Scene

In early March, JWU’s Charlotte Campus played host to — and participated in — the first annual Piedmont Culinary Guild Food & Beverage Symposium.

The event brought together 30+ presenters from all sectors of Charlotte’s thriving food scene, from farmers, growers and butchers to chefs, cheesemakers and bakers to share their expertise and knowledge with more than 200 food professionals, purveyors and enthusiasts.

‘From Paper to Plate’: The Culinary Artistry of Student Will Brown

Student Will Brown installing an exhibit of his paintings and sketches at the Culinary Arts Museum at Johnson & Wales University’s Providence Campus.

The first thing you see when you walk into “From Paper to Plate,” a current exhibit at JWU Providence’s Culinary Arts Museum, is a smiling pig wearing a jaunty chef’s hat.

That pig is a mascot of sorts for artist — and JWU Providence culinary arts student — Will Brown '17, who uses art to document, as well as inspire, new ideas.

Thailand Culinary Academy’s Willment Leong Talks Food + Philanthropy

Distinguished Visiting Chef (DVC) Willment Leong (Thailand Culinary Academy/World Chefs Without Borders) speaking at JWU’s Providence Campus. | Photo: Mike Cohea

Chef Willment Leong has worked in some of Thailand’s most esteemed hotels, but his real passion is giving back: through education, through fundraising, and through the universal language of cooking soul-satisfying food. As JWU Providence College of Culinary Arts Dean Peter Lehmuller describes JWU’s 177th Distinguished Visiting Chef (DVC): “He exemplifies the fact that cuisine transcends borders.”

Relive Grand Tastings + Culinary Decadence at the 2016 South Beach Wine & Food Festival

Hot chocolate bar at the 2016 South Beach Wine & Food Festival. Photo: Tatiana Azan

Baking & pastry arts sophomore Tatiana Azan takes us along to the 2016 South Beach Wine & Food Festival (popularly shortened to the hashtag #SOBEWFF), one of the premier food events in the world.

This year’s event featured plenty of JWU alumni as special guests — including Mind of a Chef’s Sean Brock '00, Lorena Garcia '00 and Emeril Lagasse '78, '90 Hon. JWU students were also busy as volunteers, helping chefs prep and generally keeping things running smoothly.

Tatiana was there as a guest, and she certainly made the most of it. Take it away, Tatiana! (Warning: Do not read while hungry.)

How Do You Cook with Rhode Island’s Seasons? Ask North’s James Mark.

James Mark '08 opened 21-seat North on the West Side of Providence in 2012 with partners Tim Shulga '08 and John Chester.

From the start, this collective of cooks (don’t call them “chefs” — they are strictly non-hierarchical) have made it a priority to give back to the community as much as possible, including donating a portion of every dish sold to Amos House or the RI Food Bank. (That community focus earned Mark a Star Chefs Coastal New England Rising Star Community Chef Award in 2014.)