Juliet Faas has made it her mission to take part in as much as she possibly can during her eventful first year at JWU Providence’s College of Culinary Arts. In her latest blog post, she writes about what it was like to be an Early Enrollment student at JWU, and reflect on how much she’s grown as a person and as a future chef. Read on:

Vitamix CEO Jodi Berg kicked off her recent talk at JWU Providence’s College of Culinary Arts by cutting right to the chase: “When I was 30, I had a near-death experience that completely changed my perspective. Today, I am going to give you a nugget of something that you hopefully won’t have to have a near-death experience to discover!”

Asking a chef about his or her favorite cookbook a bit like asking for a glimpse into their soul. A beloved book is like foundational DNA, serving as a support system for the years of accrued knowledge to follow.

Culinary major Katelyn Colantonio offers simple advice on how to spice up easy recipes that will wow your friends this holiday season:

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.