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The State of Local: Charlotte Food Economy Roundtable

Farm-to-table. Locavore. Artisanal. These phrases get thrown around a lot when we think of our regional food economies. What defines local? How can we support scalable growth for growers, sellers and distributors? And how can we insure quality and integrity once product demand surges in popularity?

Chef David Kinch Returns to JWU

On the fourth floor of JWU Providence’s Cuisinart Center for Culinary Excellence, the kitchen is humming with singular intensity. David Kinch '81, '14 Hon., the James Beard Award-winning chef-owner of Manresa in Los Gatos, California, is leading a team of Johnson & Wales culinary students in the execution of an intricate 5-course menu.

#JWUVotes: Make America Cake Again

Cake! Who doesn’t love it?

A group of bakers — including Richard Miscovich, associate professor and department chair of the International Baking & Pastry Institute at JWU’s Providence Campus — are using cake to help bring us together in this trying election season.

Secrets of a Successful Wine Career: Master Sommelier Madeline Triffon

“Wine is nothing without the consumer” defines master sommelier Madeline Triffon’s approach to wine education and pairings. She recently shared her vast knowledge of wine with students at JWU Providence’s College of Culinary Arts, where she spoke as the university’s third Distinguished Visiting Master Sommelier.

Liquid Assets: JWU Alumni Prove Craft Brewing Is Big Business

A couple of months back, Josh Mersfelder '14 went truck shopping. He returned home with a charcoal-colored puppy instead, and promptly named her after an Australian hops variety. Mersfelder recounts his story seated on a stool in his brewery’s tap room, gazing fondly at Ella as she smiles back, wagging her tail.