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Meet the Winners of the JWU Iron Chef + Great Bake Off Competitions

The heat was on for 7 Johnson & Wales University students who competed in the inaugural Great Bake Off and second annual Iron Chef competitions, sponsored by Compass Group and Hampton Creek and held on April 26. The universitywide event brought student competitors from all 4 campuses to compete at JWU Denver’s College of Culinary Arts and was broadcast live on Facebook.

JWU Alum Daniel Garcia’s Road to the 2017 Bocuse d’Or

JWU Providence alum Daniel Garcia’s road to the 2017 Bocuse d’Or in Lyon — widely acknowledged as the foremost culinary competition in the world — began last year, when he assisted fellow NoMad cook Vincenzo Loseto at the prestigious Ment’or BKB Young Chef competition. The duo won first place for their veal pavé with black truffle, sweetbread-stuffed morels, asparagus and snap peas.

JWU Charlotte Takes the Iron Chef Challenge

Take 3 JWU College of Culinary Arts student finalists, one mystery basket, and 45 minutes ticking down on the clock — welcome to the Iron Chef Challenge at JWU Charlotte, co-sponsored by JWU’s dining hall partner Chartwells and food-tech startup Hampton Creek.

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.

2015 RI Seafood Challenge: What’s Scup?



The 2015 RI Seafood Challenge is all about finding a market for scup, an “underloved” local fish.

What’s scup? Most Rhode Islanders don’t know about this plentiful local fish — or that RI is its largest harvester.

Last week, JWU Providence’s College of Culinary Arts and the Rhode Island Sea Grant joined forces for the 2015 Rhode Island Seafood Challenge, an annual event designed to create a thriving market for scup, also known as porgy.