LOGO-JWU-Caulinary-Now
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:

An Emotional Return for Chef Chris Cosentino '94

They say you can’t go home again, but try telling that to Chef Chris Cosentino '94, whose whirlwind return to JWU Providence after 18 years included visits to his former South Hall room, his old kitchen-classrooms (now completely redone), and even Delaney Gym, where JWU used to hold Distinguished Visiting Chef (DVC) presentations.

Can We Eat Our Way to Healthier Oceans? Yes, According to New Cookbook ‘Simmering the Sea’

“Simmering the Sea: Diversifying Cookery to Sustain Our Fisheries” offers a fresh perspective on the traditional New England seafood cookbook. A collaboration between the University of Rhode Island, RI-based nonprofit Eating with the Ecosystem, and JWU Providence’s College of Culinary Arts, the book takes readers on an underwater journey illustrating the incredible diversity of seafood that swim in our local waters.

Forge to Table: How Noah Rosen Put His Entrepreneurship Major to Work

You never know when the next great opportunity in your life might be just around the corner.

Culinary Arts and Food & Beverage Entrepreneurship double major Noah Rosen ’19 calls himself a “total knife nerd” who honed his culinary fundamentals at Orange County School for the Arts, where he attended high school. Now at JWU, he has put himself on a fast track to complete his dual degree and move on to his MBA. (If culinary arts are his primary passion, entrepreneurship runs a close second.)

How Daylan Torres Baked His Way to WorldSkills 2019 in Russia

This past June, JWU Providence Baking & Pastry Arts student Daylan Torres traveled to Louisville, Kentucky, to compete in a commercial baking competition that’s part of the massive annual SkillsUSA National Leadership & Skills Conference.

Saving our Seas: Can Seafood Truly Be Sustainable?

Is truly sustainable seafood possible? How can we maintain the ocean’s ecological balance while still enjoying its bounty? What role can technology play in increasing the safety and traceability of our seafood supply?

These questions and more were debated by chefs, restaurateurs, researchers and entrepreneurs at the Jacques Pépin Foundation’s inaugural Seafood Symposium, which was hosted at JWU Providence’s College of Culinary Arts with the support of the Chefs Collaborative and Save the Bay.