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Meet the Winners of the JWU Iron Chef + Great Bake Off Competitions

The heat was on for 7 Johnson & Wales University students who competed in the inaugural Great Bake Off and second annual Iron Chef competitions, sponsored by Compass Group and Hampton Creek and held on April 26. The universitywide event brought student competitors from all 4 campuses to compete at JWU Denver’s College of Culinary Arts and was broadcast live on Facebook.

Edible Education: JWU North Miami’s Garden of Eden

Farm Sanctuary’s Gene Baur picking eggplants with JWU North Miami’s Amanda Edun and Chef Chris Wagner.

Hidden behind the College of Culinary Arts at JWU’s North Miami Campus is a lush oasis filled with more than 100 species of fruits, vegetables, herbs and edible flowers.

But this Edible Garden isn’t just a space for taking a study break or carving out some calm between classes. (Although it’s that, too.) It’s a mini-farm and a teaching garden where culinary students not only learn about exotic species like jackfruit, achiote (from which annatto is derived), açai palm, sweet edible bamboo, apple banana and Jabuticaba, a grapelike fruit native to Brazil — they gain an understanding of organic gardening and the growing cycle, all while boosting their culinary creativity.

JWU North Miami Serves Up a Plant-Powered Vegan Dinner

Dinner guests at JWU North Miami’s recent vegan feast, l-r: Lawrence Krug + Sandy Pukel (Holistic Holiday at Sea), Farm Sanctuary’s Gene Baur, President Larry Rice, Amanda Edun, Chef Chris Wagner, Irene Coroalles | Back Row: Julie Frans + Alison Burgos (SEED Food & Wine Festival), Trent Aric (WPLG-10), Jacey Birch (WPLG-10), Jordan Fickess, Laine Doss (Miami New Times) + Robyn Hankerson

JWU’s North Miami Campus runs on plant power, literally: President Larry Rice and master chef Chris Wagner are both longtime vegans. Wagner, a dedicated gardener, oversees the campus’ Edible Garden, which supplies culinary classes with a year-round supply of vegetables, fruits and herbs — including rare varieties like açai palm, sweet edible bamboo, kaffir lime and guava.

The Edible Garden was the location of a recent vegan feast highlighting the creativity and deliciousness of vegan cuisine.

Relive Grand Tastings + Culinary Decadence at the 2016 South Beach Wine & Food Festival

Hot chocolate bar at the 2016 South Beach Wine & Food Festival. Photo: Tatiana Azan

Baking & pastry arts sophomore Tatiana Azan takes us along to the 2016 South Beach Wine & Food Festival (popularly shortened to the hashtag #SOBEWFF), one of the premier food events in the world.

This year’s event featured plenty of JWU alumni as special guests — including Mind of a Chef’s Sean Brock '00, Lorena Garcia '00 and Emeril Lagasse '78, '90 Hon. JWU students were also busy as volunteers, helping chefs prep and generally keeping things running smoothly.

Tatiana was there as a guest, and she certainly made the most of it. Take it away, Tatiana! (Warning: Do not read while hungry.)

Miami Chef of the Year Brad Kilgore Returns to JWU

Chef Brad Kilgore (right) with JWU North Miami CULINARY Dean BRUCE Ozga and scholarship recipient Andrea Leiva.

Chef Brad Kilgore’s restaurant Alter was an immediate sensation when it opened in early 2015.

Vogue called Kilgore “one of Miami’s great talents,” and Alter took home two Eater Miami Awards for “Restaurant of the Year” and “Chef of the Year.”

The '06 Denver alum recently spoke at JWU’s North Miami Campus as a Distinguished Visiting Chef. He also demoed one of his signature dishes, octopus with black quinoa, yuzu, celeriac “dulce de leche” and Béarnaise.