For JWU Providence culinary teaching assistant Jared Kent, heading to Singapore and Thailand for Study Abroad’s Pan-Asian Cuisine and Culture this past summer was rewarding on so many levels — from learning the secrets of wok cookery from Singaporean master chefs at At-Sunrice GlobalChef Academy to sparring in a Thai boxing ring.
Andrea Feldman, on 3/29/17 12:08 PM
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.
Andrea Feldman, on 5/19/16 5:05 PM
Champe Speidel '00, chef/proprietor of Persimmon and Persimmon Provisions, will be awarded an honorary Doctor of Culinary Arts at the 2016 JWU Commencement ceremony in Providence.
Chef Speidel is extremely giving of his time and frequently returns to campus to lecture, judge competitions and otherwise offer his wealth of expertise as a 6-time James Beard Award nominee for Best Chef: Northeast. (He also drums in a chef-centric rock band with fellow alum Derek Wagner '99 of Nicks on Broadway.)
He and wife Lisa Harrison Speidel recently moved their restaurant Persimmon from a 40-seat space in Bristol, RI, to a larger space in Providence formerly occupied by Rue de L’Espoir. Here he speaks about his career arc and offers advice to the next generation of cooks.
Christina Casinelli, on 5/13/16 4:18 PM
A colorful array of veggies and leafy greens, votive candles, fresh flowers, and seashells were just some of the components of the center pieces displayed on the tables of Chef TJ Delle Donne and Chef Joseph Melanson’s Conscious Cuisine classes.
Chef Neath Pal’s sophomore-level International Cuisine class is a whirlwind tour of 16 different cultures in 9 days. Chef Pal admits that it’s a lot of ground to cover made somewhat easier by the fact that the regions are grouped by commonalities of flavor patterns, ingredients and techniques used.
