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Advice from James Beard Award-winning Restaurateur Barbara Lynch

James Beard Award-winning Boston restaurateur Barbara Lynch will be at JWU’s Providence Campus on April 18 for a very special Q&A followed by a book signing of her new memoir, “Out of Line: A Life of Playing with Fire” (Simon & Schuster). She will also be at the Denver Campus on May 13.

Break In, Be Kind, Pursue Happiness: Career Advice from Momofuku’s Leslie Ferrier

As the vice president of human resources at Momofuku, Leslie Ferrier '90 is charged with ensuring that David Chang’s rapidly-growing food and media empire is a supportive, positive place to work. Read on for her hard-earned advice gleaned from an eventful 25 years in the business.

Miami Chef of the Year Brad Kilgore Returns to JWU

Chef Brad Kilgore (right) with JWU North Miami CULINARY Dean BRUCE Ozga and scholarship recipient Andrea Leiva.

Chef Brad Kilgore’s restaurant Alter was an immediate sensation when it opened in early 2015.

Vogue called Kilgore “one of Miami’s great talents,” and Alter took home two Eater Miami Awards for “Restaurant of the Year” and “Chef of the Year.”

The '06 Denver alum recently spoke at JWU’s North Miami Campus as a Distinguished Visiting Chef. He also demoed one of his signature dishes, octopus with black quinoa, yuzu, celeriac “dulce de leche” and Béarnaise.

JWU Careers: How to Stand Out in the Food Service Job Market

 

Scenes from the 2015 Food Service and Hospitality Career Fair.

More than 1,500 employers visit JWU campuses each year, including career fairs and events geared to specific majors.

At the most recent Food Service & Hospitality Career Fair, the floor of the Harborside Athletic Complex was standing room only as thousands of students practiced their elevator speeches, swapped business cards and connected with their dream companies.

“Simplicity Is Key”: Career Advice from DBGB DC’s Ed Scarpone

Distinguished Visiting Chef Ed Scarpone '09 talked about his first day at JWU Providence: “Every day, everybody starts from scratch.”

Everybody starts from scratch. Walking in to his first day of culinary labs as a freshman at JWU’s Providence Campus, Edward Scarpone '09 was unaware of the life he was embarking on.