Butcher, Chef, Rock Drummer: Meet Honorary Doctorate Recipient Champe Speidel

Champe Speidel '00, chef/proprietor of Persimmon and Persimmon Provisions, will be awarded an honorary Doctor of Culinary Arts at the 2016 JWU Commencement ceremony in Providence.

Chef Speidel is extremely giving of his time and frequently returns to campus to lecture, judge competitions and otherwise offer his wealth of expertise as a 6-time James Beard Award nominee for Best Chef: Northeast. (He also drums in a chef-centric rock band with fellow alum Derek Wagner '99 of Nicks on Broadway.)

He and wife Lisa Harrison Speidel recently moved their restaurant Persimmon from a 40-seat space in Bristol, RI, to a larger space in Providence formerly occupied by Rue de L’Espoir. Here he speaks about his career arc and offers advice to the next generation of cooks.

Cross-Major Collaboration: Bringing Pop-Up Restaurant Concepts to Life

A colorful array of veggies and leafy greens, votive candles, fresh flowers, and seashells were just some of the components of the center pieces displayed on the tables of Chef TJ Delle Donne and Chef Joseph Melanson’s Conscious Cuisine classes.

Sneak Peek: Chef Neath Pal’s International Cuisine Class

Chef Neath Pal’s sophomore-level International Cuisine class is a whirlwind tour of 16 different cultures in 9 days. Chef Pal admits that it’s a lot of ground to cover made somewhat easier by the fact that the regions are grouped by commonalities of flavor patterns, ingredients and techniques used.

JWU Charlotte Takes the Iron Chef Challenge

Take 3 JWU College of Culinary Arts student finalists, one mystery basket, and 45 minutes ticking down on the clock — welcome to the Iron Chef Challenge at JWU Charlotte, co-sponsored by JWU’s dining hall partner Chartwells and food-tech startup Hampton Creek.