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JWU Charlotte Hosts North Carolina ProStart Invitational

Lizzie Haller says she wants to be a lawyer, but she admits it is scary thinking about presenting in a courtroom. That is why she was excited — and nervous — about competing in the 2019 NC ProStart Invitational, which was hosted at JWU’s Charlotte Campus. On March 8, Lizzie, a junior at Cleveland High School, represented one of 15 area high schools competing for a slot at the national competition, as well as scholarship funding to assist in continuing their education in hospitality-related fields.

Aspiring High School Chefs Get a Head Start at JWU Charlotte ProStart Boot Camp

Taiya Barnett says she’s torn between going to college for forensic science or culinary arts. That is why the Asheville High School 11th grader attended the recent ProStart Competition Skills Boot Camp held at JWU Charlotte’s College of Culinary Arts. “This will make my decision easier as to what school I want to go to. Culinary is a passion for me.”

Baking with the World’s Best: JWU Team Competes in Munich

A team of JWU Charlotte baking & pastry students and instructors recently traveled to Munich to compete in the IBA 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.

Out of the Hospital + Into the Kitchen: Culinary Student Defies the Odds

For the first 16 years of his life, Chris Bledsoe was attached to a battery-operated pump that fed him nutrients intravenously to keep him alive. When he tried to eat solid foods, acid reflux would kick in. Chris has been living with mitochondrial disease, a rare genetic disorder where the process for extracting energy from foods is disrupted (among other symptoms). From birth, doctors told his parents that his longterm prognosis was poor. But Chris proved everyone wrong.

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.