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#JWUVotes: Make America Cake Again

Cake! Who doesn’t love it?

A group of bakers — including Richard Miscovich, associate professor and department chair of the International Baking & Pastry Institute at JWU’s Providence Campus — are using cake to help bring us together in this trying election season.

Baking with Martha Stewart

JWU Providence baking students Marissa Bunnewith, Gabrielle Masullo, Mary Grace McGuinn, Alexandra Paradise, Lacey Sherrer and Christina Egan with Martha Stewart (center) on the set of “Martha Stewart Bakes.” Photo: Mike Krautter

Six students from JWU Providence’s International Baking & Pastry Institute (IBPI) recently filmed two episodes of Martha Stewart’s PBS show, “Martha Bakes,” now in its sixth season.

Cake Genius Joshua John Russell on His Evolution as a Baker

Joshua John Russell to JWU students: “You can break the rules as long as you learn how to do it right the first time.” | Photo: Peter Goldberg

“You can break the rules as long as you learn how to do it right the first time,” Joshua John Russell '01 told a packed auditorium at JWU’s Providence Campus.

Russell, a veteran of “Food Network Challenge” and “Last Cake Standing,” was referring to traditional piping techniques in this case, something he calls “a dying art,” but stresses this applicable to just about anything.

My Amazing Internship at Bouchon Bakery

Miles of perfect pastel-colored Bouchon macarons. | Photo: Isabella Tioseco

When JWU Providence baking & pastry student Isabella Tioseco heard that Bouchon Bakery’s Janine Weismann '05 was looking for summer interns, she jumped at the opportunity.

Weismann and her crew prepare cookies, pastries and tarts for Thomas Keller’s flagship bakery in Yountville, California — as well as bread production for nearby Keller properties The French Laundry, Bouchon Bistro, Ad Hoc and Ad Lib. As a result, the Bouchon bakery kitchen runs 24-7.

Isabella tells us all about her whirlwind summer, from the many ways she was inspired by the Bouchon philosophy and the awesome power of teamwork to the day she met Chef Keller.

How JWU Charlotte’s Team USA Baked Their Way to the IBA Cup in Munich

JWU’s Team USA respresenting at IBA Munich. L-R: Katie Vanek '16, Austin Scoles '18, Ashley Nichols '15, Chef Harry Peemoeller and Baking & Pastry Arts Department Chair Amy Felder.

A team of JWU Charlotte baking & pastry students recently traveled to Munich to compete in the IBA Bakers Cup, one of the world’s most prestigious baking competitions.

Taking place every 3 years at IBA, a leading baking, confectionery and snack trade fair, the championship challenges bakers from 12 countries to create exquisite breads, small pastries and showpieces.