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Andrea Feldman

Andrea Feldman

Unrepentant Anglophile, a music + food obsessive with a fetish for luxuriously packaged objects, and an armchair traveler.

Recent Posts by Andrea Feldman:

Culinary Pop-Ups Vie for Menu Spots at TD Garden

Student-run culinary pop-ups are well-established at JWU Providence's College of Culinary Arts, but JWU’s partnership with TD Garden has added an additional incentive. Select menu items from the junior-level Chef-Driven Contemporary Casual Lab (CUL 3131) have been submitted to Legends, the members-only restaurant on the stadium’s 3rd floor, for possible rotation onto the live menu. Since the program began last year, 6 recipes have been submitted to the Legends team. It’s safe to say that all of the current teams are hopeful that one of their dishes will be chosen.

Expert Advice from Nutrition Pros in Food Science, Product Development & Dietetics

For JWU students majoring in culinary nutrition, culinary science/product development or dietetics, the annual Culinary Nutrition career panel is an incredible opportunity to hear about current developments in the field from a distinguished selection of alumni. Because the panel coincides with the Culinary & Hospitality Career Fair, students are able to segue seamlessly from asking questions of the panelists to handing them their resumes.

Teaching More than Knife Skills at Chef’s Choice Summer Camp

For 3 weeks this summer, JWU Providence’s Cuisinart Center for Culinary Excellence was filled with the sounds of chopping, stir-frying, and good-natured commands like, “Get your tables wiped down!” and “We’ve got an hour until service!” But rather than college-age chefs-in-training, the subjects were kids and teens looking to sharpen their cooking skills in a professional-grade kitchen.

Unlocking Maple’s Untapped Potential, Part II

Earlier this summer, JWU Providence’s Food Innovation Design Lab (FIDL) was filled with the irrestistible smell of maple syrup. Six summer interns were working at breakneck speed to push the boundaries of the natural sweetener’s culinary and commercial potential.

Dubbed “The Maple Project,” the monthlong collaboration between JWU, URI’s College of Pharmacy and the Food Innovation Nexus (FIX), a JWU-funded startup, immersed the interns in the world of maple in order to create their own unexpected product concepts.

JWU, FIX and URI Join Forces to Unlock Maple’s Untapped Potential, Part I

If you think of maple as an ingredient at all, there’s a high probability that your first thought is to envision it in syrup form, drizzled liberally over pancakes. But have you ever thought of maple as a hero ingredient? Not only is it truly local — sap-giving sugar and red maple trees are native to North America — but natural products derived from it contain dozens of compounds with potential health and wellness benefits.

Earlier this summer, the Maple Project kicked off as an intensive, interdisciplinary collaboration between University of Rhode Island (URI), JWU and the Food Innovation Nexus (FIX) — a JWU-funded startup housed at the Providence Campus — to examine maple’s potential as a “smarter sweetener” — and to re-frame it as a food that’s not just for breakfast.