JWU’s College of Culinary Arts recently convened a panel of six working chefs — including four alumni — to share their experiences, speak about their chosen career paths, and discuss strategies for obtaining a dream job in the industry.
JWU’s College of Culinary Arts recently convened a panel of six working chefs — including four alumni — to share their experiences, speak about their chosen career paths, and discuss strategies for obtaining a dream job in the industry.
They say you can’t go home again, but try telling that to Chef Chris Cosentino '94, whose whirlwind return to JWU Providence after 18 years included visits to his former South Hall room, his old kitchen-classrooms (now completely redone), and even Delaney Gym, where JWU used to hold Distinguished Visiting Chef (DVC) presentations.
Four-thirty in the morning. That’s when my eyes flutter open and my ears hear the piercing alarm going off. Although it’s early, I can’t help but feel excited for what the day is about to bring! Every day, from Monday to Thursday, I start my day at 4:30am and get ready for a productive day in my sophomore labs.
Miriam Weinstein, on 8/31/18 9:47 AM
On a recent humid August morning, a celebration took place in the brewing lab of JWU Providence’s Cuisinart Center for Culinary Excellence — the first graduates of the Professional Craft Brewing Certificate program were sharing the final projects they had created for their capstone course, Applied American Craft Brewing.
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:
