In the Kitchen at Christopher Kostow’s Meadowood

Last spring, JWU Providence culinary Devin Bogdan and baking & pastry student Kloey Cimakasky headed to St. Helena, in the heart of California’s wine country, to work for The Restaurant at Meadowood, one of only 5 three-Michelin-starred restaurants in the East Bay. (The others are Manresa, run by JWU alum David Kinch ’81, ’14 Hon.; Benu; Saison and the French Laundry.)

The culinary couple share an ambition to work for “the best people out there,” and their Meadowood experience more than lived up to their expectations.

Into the Garden: My Internship at Manresa

JWU Providence student Cameron Sycks spent the summer working at Manresa, the Los Gatos, Calif., restaurant owned by chef David Kinch ’81, ’14 Hon. and widely acknowledged as one of the finest restaurants in the world. (In 2015, Manresa was awarded a coveted third Michelin star — making it one of only 5 Bay Area restaurants so honored.)

Kinch’s vegetable-centric, heavily Japanese-influenced cuisine packs a quiet power. Here, Cam tells us what it was like to work in such a focused, influential — and inspirational — kitchen.

Break In, Be Kind, Pursue Happiness: Career Advice from Momofuku’s Leslie Ferrier

As the vice president of human resources at Momofuku, Leslie Ferrier '90 is charged with ensuring that David Chang’s rapidly-growing food and media empire is a supportive, positive place to work. Read on for her hard-earned advice gleaned from an eventful 25 years in the business.

JWU Careers: How to Stand Out in the Food Service Job Market


Scenes from the 2015 Food Service and Hospitality Career Fair.

More than 1,500 employers visit JWU campuses each year, including career fairs and events geared to specific majors.

At the most recent Food Service & Hospitality Career Fair, the floor of the Harborside Athletic Complex was standing room only as thousands of students practiced their elevator speeches, swapped business cards and connected with their dream companies.

My Amazing Internship at Bouchon Bakery

Miles of perfect pastel-colored Bouchon macarons. | Photo: Isabella Tioseco

When JWU Providence baking & pastry student Isabella Tioseco heard that Bouchon Bakery’s Janine Weismann '05 was looking for summer interns, she jumped at the opportunity.

Weismann and her crew prepare cookies, pastries and tarts for Thomas Keller’s flagship bakery in Yountville, California — as well as bread production for nearby Keller properties The French Laundry, Bouchon Bistro, Ad Hoc and Ad Lib. As a result, the Bouchon bakery kitchen runs 24-7.

Isabella tells us all about her whirlwind summer, from the many ways she was inspired by the Bouchon philosophy and the awesome power of teamwork to the day she met Chef Keller.