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Zero Waste, Maximum Flavor: Chef Mike Thibault '09 Returns to JWU

“The minute you stop learning as a chef is the minute you become obsolete,” Chef Mike Thibault '09 recently explained to a capacity crowd at JWU Providence’s College of Culinary Arts. The university’s 178th Distinguished Visiting Chef (DVC) was explaining how the process of becoming a leader is ever-evolving: “It’s the faith people put in you. You don’t have to have all the answers — and if you make mistakes, own up to them.”

RI Food Summit Envisions a Strong State Food Economy

The state of Rhode Island is ramping up its efforts to become a food powerhouse. In 2016, Governor Gina Raimondo hired the state’s — and nation’s — first Director of Food Strategy to develop a comprehensive food plan.

The preliminary report, a 17-page document outlining a 5-year action plan, was unveiled at the first-ever RI Food System Summit, which was held at the University of Rhode Island.

Chef’s Tables: Southern Sea

 

Chef’s Tables at JWU are a little like “Restaurant Wars” on “Top Chef”: a team of students design and execute their own restaurant concept, starting with a unified theme. The chefs are then paired with student designers from Deana Marzocchi’s Design Solutions class, who help them flesh out a visual identity for their concept, including a logo, menu designs and table settings.