LOGO-JWU-Caulinary-Now

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.

Sweet Spot: The Fine Art of Plated Desserts

Plating desserts is a fine art, and one that Chef Jaime Schick '07 clearly loves to teach. Throughout her recent demo for JWU Providence’s Pastry Arts Club, she emphasized the need to create complementary elements on the plate. Too precise? Add a rough-hewn or organic element. Too monochromatic? Add pops of color. Too salty? Add sweet. Too weighty or rich? Add light, acidic or herbaceous elements to cut the fat. Balance is the ultimate goal.

From Food Network’s ‘Sweet Genius’ to the Four Seasons: Chef Lasheeda Perry '08

It says a lot about Four Seasons Hotel Atlanta’s Executive Pastry Chef Lasheeda Perry '08 that her Instagram handle is @misschefsmileypants. (“Smiling never goes out of style,” reads her bio page motto.)

The first thing she does when she’s introduced as JWU Providence’s 182nd Distinguished Visiting Chef (DVC) by interim Dean Susan Marshall is to give shoutouts to her favorite instructors in the audience: “Hi, Chef Stamm! Hi, Chef Alexander! Hi, Chef Miscovich!” Whenever a student asks her a question, she beams: “Great question, yay!” Her high-wattage smile is present even when she’s concentrating on plating up her demonstration dessert, a coconut tres leches cake with ube (purple yam) ice cream and a macadamia crunch tuile.

Bread Experts Convene at JWU for WheatStalk 2018

The rock stars of the baking industry recently convened at JWU’s Providence Campus for WheatStalk 2018, a 3-day immersion in the art, science, craft and technology of bread. Organized by the Bread Bakers Guild of America (BBGA), the conference drew more than 200 lucky culinary educators, artisan bakers, chefs and food professionals eager to learn from James Beard Award winners, internationally-celebrated bakers and trailblazers like Joanne Chang (Flour), Ana Sortun (Oleana), Zachary Golper (Bien Cuit) and Melissa Weller (Sadelle’s), among others.