LOGO-JWU-Caulinary-Now

Pinch Food Design Wants You to Play with Your Food

Bavarian everything pretzels on a copper pipe where partygoers do the limbo; three-foot helium balloons that serve as floating trays for Pavlovas; a doughnut umbrella; a self-serve cocktail wall with booze dispensed via turkey baster. It sounds like a party Alice in Wonderland might throw, but these are the whimsical creations of Pinch Food Design, co-founded by Bob Spiegel '82.

Honey Baking Summit Brings Buzzworthy Collaboration to JWU

Now in its 6th year hosted at JWU Providence’s College of Culinary Arts, the Honey Baking Summit brought together bakers from all over the US to learn about and bake with honey. Sponsored by the National Honey Board, the event included breakout sessions that delved into consumer trends in honey, honey history — and even an apiary tour.

Attendees included James Beard Foundation 2018 Changemaker April Anderson of Good Cakes & Bakes, Emily Spurlin of Bad Hunter, and Sofra’s Maura Kilpatrick, among others. All were eager to swap ideas and get inspired.

The Future of Bread: Takeaways from the 2018 JWU Charlotte Bread Symposium

For the second consecutive year, JWU’s Charlotte Campus hosted On the Rise: The Johnson & Wales International Symposium on Bread. This year, the Symposium spanned 3 days, including the addition of a full day of hands-on workshops on sourdoughs and on baking with rye, polycrops and local grains.