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Martha Moments: My Internship at Martha Stewart Living

Kayla Hoang '19 is a JWU Providence Baking and Pastry graduate with a deep love for all things food. She has just completed five months exploring the world of food development at the Martha Stewart Test Kitchen in Chelsea, Manhattan. Here she reflects on her time in the test kitchen and shares advice for those with the same passion for food media.

My Path From Internship to R&D at World-Renowned Mexican Restaurant Cosme

When Daniela Soto-Innes, James Beard Award-winning chef-partner of New York City’s Cosme, visited JWU’s College of Culinary Arts last October to do a demo for the Club of Culinary Excellence, she made sure to thank Providence alum Josh Ulmer '17, who works in recipe research and development (R&D) at the restaurant. “Josh is so proud to be here, and he’s always telling us how amazing Providence is!” She turned to Josh: “I’m going to embarrass you, Josh!”

Fighting Malnutrition and Making a Difference at Edesia

Nico Derr '18 developed her interest in culinary nutrition from a young age — sparked in large part by frequent family visits to Tijuana, where she saw hardship, hunger and a good deal of poverty. She chose JWU’s College of Culinary Arts because the culinary nutrition program struck a happy balance between cooking and science. Now she has an internship-to-hire position at Edesia Nutrition, a nonprofit organization dedicated to treating and preventing malnutrition around the world. Here she discusses why she chose Edesia, and why it was important to her to make a difference:

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.