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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.

Kitchen Lessons with Chef Tom Condron '88

At JWU’s College of Culinary Arts, working with a chef classically trained in French cuisine is called “Tuesday.” The chef in question? Tom Condron '88 recently returned to campus to craft a lavish feast for the Epicurean Scholarship Society, a membership-based group that supports culinary scholarships at the university. Several times a year, the Society brings distinguished chefs — many of them alumni — to campus to host unforgettable culinary events that double as fundraisers.

‘Give Your Best + Work for the Best’: The Purple Pig’s Jimmy Bannos, Jr. Returns to JWU

Distinguished Visiting Chef Jimmy Bannos, Jr.

Food runs in Jimmy Bannos, Jr.’s family — literally. “I’m a fourth generation restaurateur,” the 181st Distinguished Visiting Chef (DVC) and chef-owner of Chicago’s The Purple Pig recently told a rapt crowd of students and faculty. “My mom is Italian and my dad is Greek, so food is a major component of our lives.”

From ‘Fancy Desserts’ to ‘La Technique’: Chef-Alums Name their Favorite Cookbooks

Asking a chef about his or her favorite cookbook a bit like asking for a glimpse into their soul. A beloved book is like foundational DNA, serving as a support system for the years of accrued knowledge to follow.

David Kinch on Manresa, Fine Dining and Finding Balance

David Kinch’s restaurant Manresa is often described as the epitome of California cuisine — but that’s not the whole story. Manresa is indeed a temple of sun-kissed produce, fresh seafood and the kind of hyper-locality that East Coast restaurants can only dream of. But Kinch’s culinary influences defy borders.