LOGO-JWU-Caulinary-Now

Acclaimed Boston Chef Barbara Lynch Dishes on Her New Memoir

“I’ve made the biggest mistake,” Chef Barbara Lynch stated as soon as she took her seat at the high-top positioned before 120+ captivated students gathered in the Harborside Amphitheater. “I’m late. This is not a business in which you can be late. And I’m the worst driver by the way.”

Modernist Cuisine 101: The Evolution of Future Food

JWU chefs surround Chris Young as he demonstrates how to use a vacuum sealer. | Photo: Patrick O’Connor

The science of how cooking works is a crucial aspect of every JWU student’s culinary education — in fact, it’s a core component of our freshman Foundation courses.

But with an interest in so-called “modernist cuisine” (“molecular gastronomy” is also common) on the rise — nearly every one of our campuses has a Modernist Cuisine Club — we decided to explore the history of this revolutionary and deeply technical style of cooking.

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.

Reduce, Reuse, Recycle: Lunchbox Miami Makes a #ZeroWaste Statement

JWU North Miami alum Carlos Dorado has opened a new #zerowaste restaurant in Miami. Photo: Carlos Dorado

Between Dan Barber’s recent #WastedNY popup, the #UglyFruitVeg movement and the impact of the California drought, the food service industry is making big changes to reduce, avoid or otherwise reuse kitchen waste. (By composting, for example.)

We spoke to JWU North Miami alum Carlos Dorado '13 about his new restaurant The Lunchbox, which aims to bring #zerowaste to Miami’s Wynwood neighborhood.

The Art of Plating with Mark Ladner, Timon Balloo, JacquesLM + More

The best plate? An empty one, after a great meal. Table at White Rabbit, Dalston, London. Photo: Andrea Feldman

Plating. It’s an art, it’s a science, it integrates cooking (making things taste good) with styling (making things look good).

Plating styles aren’t just the whim of individual chefs, but are reflective of larger cultural trends in merchandising, food/prop styling — even art.