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JWU Culinology Team Develops OURgrain: Sustainable Spent-Grain Snacks

Last March, JWU’s student culinology team won first prize at the Research Chefs Association’s inaugural Evolution of Food Waste Student competition, held at the RCA’s annual conference in San Juan, Puerto Rico.

Easy Culinary Hacks to Upgrade Your Friendsgiving

Culinary major Katelyn Colantonio offers simple advice on how to spice up easy recipes that will wow your friends this holiday season:

Dream Big + Challenge Yourself: Career Advice from Jen Welper '06

Jennifer Welper’s interest in culinary nutrition was sparked by a tragic event: The death of her beloved grandfather. “I was raised on a dairy farm in Minnesota,” the 180th Distinguished Visiting Chef (DVC) told the packed auditorium full of culinary students, many of them on the culinary nutrition/dietetics track. “Meat and potatoes country. My grandfather was only 68, and he died of complications from diabetes and heart failure. Once I arrived at Johnson & Wales, it was a revelation to learn that these diseases are preventable through proper nutrition.”

Celebrating the Cranberry Harvest with the Club of Culinary Excellence

I can’t think of a better way to kick off the start of Fall than by participating in a cooking demo at the 14th annual Cranberry Harvest Celebration in Wareham, Massachusetts, which celebrates the history and cultivation of the Massachusetts state berry. I took part in the event as a member of the Club of Culinary Excellence, an amazing student-run club here at JWU Providence that focuses on helping students level up their craft through skills sessions and cooking demos.