LOGO-JWU-Caulinary-Now

How to Accelerate Your Food-Related Business

Many JWU students hope to achieve entrepreneurial success, but one faculty member (who’s also an alum) cautions them to be prepared to work.

Chef Carrie Hegnauer '05 has taught at JWU’s Charlotte Campus for more than 20 years. In 2014, she and her husband Dave opened The City Kitch, a commercial kitchen facility and food incubator space where 50+ clients (many of them JWU alumni) can prep, cook, store food and host events.

JWU eCenter Alums Debut Hippothecary, a Line of Therapeutic Foods

JWU entrepreneurs Luis Rivera + Becky Giambarresi of Hippothecary, a line of therapeutic foods + apothecary goods.

Can food be medicine? JWU culinary nutrition graduates — and budding entrepreneurs — Becky Giambarresi and Luis Rivera have started Hippothecary, a line of therapeutic foods + apothecary goods designed to target and prevent disease.

Derek Wagner to JWU Students: ‘Happy Cooks Make Happy Food’

Nicks on Broadway chef-owner Derek Wagner '99 speaking at JWU as a Distinguished Visiting Chef (DVC).

With his broad smile and down-to-earth enthusiasm, Derek Wagner '99 could pass for a culinary student. But this JWU alum and acclaimed chef-owner of Providence institution Nicks on Broadway has a wealth of experience — and he’s passionate about sharing it.

Supper Club: ‘Dining Studio’ Mixes Grammy Winners + Seasonal Dinners

Chris Mangless in the kitchen of his Green Bay supper club Three Three Five | Photo: Courtesy of Chris Mangless

“Music has aways been a passion of mine,” says Three Three Five’s chef-owner Chris Mangless '05, who opened his 12,000-square-foot “dining studio” in Green Bay, Wis., in 2011.

So it made sense to bring food and music together once he custom-built the multipurpose two-story space, which easily morphs from tasting room to salon, restaurant to concert hall — and back again.