Juliet Faas has made it her mission to take part in as much as she possibly can during her eventful first year at JWU Providence’s College of Culinary Arts. In her latest blog post, she writes about what it was like to be an Early Enrollment student at JWU, and reflect on how much she’s grown as a person and as a future chef. Read on:

Last March, JWU’s student culinology team won first prize at the Research Chefs Association’s inaugural Evolution of Food Waste Student competition, held at the RCA’s annual conference in San Juan, Puerto Rico.

I can’t think of a better way to kick off the start of Fall than by participating in a cooking demo at the 14th annual Cranberry Harvest Celebration in Wareham, Massachusetts, which celebrates the history and cultivation of the Massachusetts state berry. I took part in the event as a member of the Club of Culinary Excellence, an amazing student-run club here at JWU Providence that focuses on helping students level up their craft through skills sessions and cooking demos.

“The more you cook, the more you go back to your roots.” Lindsay Autry '04 is back at JWU for a very important reason — she is taking part in a JWU Epicurean Society demonstration and reception to support student scholarships — and she is sharing her signature recipe for tomato pie, a dish that harks back to her childhood in North Carolina, with the invited guests.

As one of only 149 Master Sommeliers in North America, Serafin Alvarado has turned his passion for wine into a remarkable career, including stints at the late Charlie Trotter’s namesake restaurant and his current position as Southern Glazer’s Wine & Spirits’ director of wine education. Recently, Alvarado brought his informal and informative teaching style to JWU’s Providence Campus as the College of Culinary Arts’ 4th Distinguished Visiting Master Sommelier.