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march 2013

Culinary Innovation at JWU Finding Inspiration at JWU’s Culinary Arts Museum Take our culinary equipment quiz!


march 2013

Hello readers, In this issue of Life@JWU, our focus is on Culinary Arts and Baking & Pastry Arts. As a JWU Baking & Pastry student I’ve traveled abroad to Yssingeaux, France to study at a pastry school and competed on the Rhode Island Student ACF Culinary Arts Team. Both of these experiences have brought me to today completing my senior year internship at Farmstead, headed by James Beard nominee Chef Matt Jennings and Chef Kate Jennings. Johnson & Wales has so many opportunities for all majors; Baking & Pastry is no different. As this issue went live, Tracy Morris was Traveling to southern France was a life offered and accepted a full-time position changing experience that broadened my view at Farmstead. of life. We attended pastry school in Yssingeaux, taking classes five days a week with two different pastry chefs from France. The other two days we traveled anywhere we wanted. I went everywhere from Paris to Annecy to Lyon to Marseille and even a trip to Disneyland Paris. This experience helped me appreciate food and pastries even more than I already did. Not only does Johnson & Wales offer exciting study abroad options, but they also have great clubs and organizations for culinary and baking & pastry students. I’ve been heavily involved in the Rhode Island Student ACF Culinary Arts Team for three years. This team of five students travels a few times every year presenting Cold Food Platters, as well as our signature four-course meal. We compete against other schools from all over the northeast. In the last few years, we’ve won and ranked Gold in the JWU ICC Competition, ranked Gold at the New York Food Show.We’re also on our way to ranking Gold and taking the northeast title in March of next year. This club has shown me how to work as part of a team, and has allowed me to represent our outstanding school. The amount of support that the school shows for us is incredible and we cook to make them, as well as ourselves, proud. Getting involved on campus brought me to where I am today, and I encourage you to conquer everything you dream of. This issue will show you just what Johnson & Wales students and alumni are capable of if they put their mind to it! Our coaches for the team always tell us, “It’s not how good you are, but how bad you want it. How bad do you want it?” Best,


////////////////////////////// Editor Pat VanWormer Managing Editor Sue Mahoney Writing Staff Andrea Feldman Dan Ryan Steve Soper Mary Sward Damaris Teixeira Contributors Emily Ciliberto ‘13 Lori Golda Alyssa Marinelli Alicia Newton Joel White Graphic Designer Diandra Sarno ‘14 Johnson & Wales University 8 Abbott Park Place Providence, Rhode Island 02903 (401) 598-1000 1-800-342-5598

////////////////////////////// Tracy Morris Baking & Pastry Arts, ’13 RI ACF Student Team Co-Captain



march 2013

What’s Cooking?

Have you ever wondered what kind of food culinary students and faculty are cooking up at JWU? Take a look at JWU’s Recipe Library where you’ll find more than 1,000 recipes and baking formulas developed by our students, faculty and distinguished visiting chefs. You’re going to love them!

Marinated Grilled Chicken with Chicharrones From the JWU College of Culinary Arts Minimum internal temperature 165°F

Yield 10 servings

Serving Size 4 to 5 ounces (115 to 142 grams)



3 tablespoons of olive oil 1 tablespoon of annatto seeds 1 head of garlic cloves, peeled, pressed, finely minced 2 tablespoons of oregano, fresh, washed, dried, chopped 1 teaspoon of ground cumin 1 teaspoon of black pepper 2 whole chickens each, cut into 8 pieces, skin removed and reserved (see note) salt to taste

4Gather all the ingredients and equipment. 4Preheat grill. 4Prepare annatto oil by gently warming olive oil with annatto seeds and allowing them to steep for 15 minutes. 4Strain annatto oil and add the garlic, oregano, cumin and pepper to make adobo seasoning. 4Coat chicken pieces well with adobo seasoning and allow to marinate for two hours. 4Pat dry with paper towels, season with salt and grill (may need to be finished in 350°F/177°C oven) to an internal temperature of 165°F (74°C). 4Serve chicken with chicharrones as garnish.

Chef’s Note Julienne reserved chicken skin and deep-fry until brown and crispy to make chicharrones (cracklings); season with salt.

Check out our blog to learn about the experiences our current students have including projects they’ve made in class, what they do for fun, and how they live day to day. ////////////////////////////////////////////////////////////////////// 1


march 2013

Everything Old is New Again Finding Inspiration at JWU’s Culinary Arts Museum Food is everywhere you look and here at Johnson & Wales, students in the College of Culinary Arts learn what they need to find success in the industry. But did you know that we’re also passionate about preserving our culinary heritage? At JWU’s Culinary Arts Museum, you’ll find many resources to give you a sense of time and place in the culinary world. “Food is so much a part of the way we live and our culture and the way that we interact with people,” says Richard Gutman, director and curator for the museum. “From the people that provide it, to the scientists who are trying to make it better, to the people whose livelihoods depend [on it], to the consumer in the home, the people who prepare it, the grocery, the transportation, and the marketing … I mean, everything.


“Part of what we do is try to preserve this, the other aspect is that in terms of the students, today it’s important that we give them [a space] to have a different perspective—where they can look backwards as well as forwards because of the circular nature of trends. We’re providing a base here where people can come in and visit, see the collections, be inspired, and learn from all of these things that we’ve gathered and have pulled together in an exhibition.” The museum, located at the Harborside Campus in The Friedman Center, gets about 20,000 visitors a year and has more than 250,000 holdings— including a cookbook collection of about 60,000. But not everything is on display. “We have plenty of things on exhibit for the students, but we also have an

extensive non-circulating library that is predominately cookbooks, although there are other books that are in the collection as well,” adds Erin Williams, the museum’s collection manager. “We also have an extensive menu collection that the students have access to in terms of doing research for any of their restaurant related projects.” Student Work on Display In addition to the historical items on exhibit, the museum also has on display a large amount of student show pieces such as bread and chocolate sculptures, cakes, chocolate boxes and plated desserts. “One of the things that I think is of great interest to not only the student community here, but to the visitors as well, is the work of students’ show pieces we have in the museum,” says



march 2013

This bread showpiece entitled, “Black Forest Inventions,” was created by JWU student Maurizio Odermatt.

Did you know Popeye was the first licensed character to appear on PEZ dispensers? That was in 1958, since then many more characters have surfaced.

Gutman. “They’re in show cases, in a display that looks like a bakery shop window. Along with them, there are magazine covers that show chefs and works of art that go back 100 years. I think it puts the student work into a different context. We hope that it will inspire students to want to have some of their work included here. Plus, they can add that to their résumé.” Student Resource: A Hidden Gem JWU students can also use the museum as a resource for information when completing class projects. “One of the greatest opportunities the museum offers Johnson & Wales at large is that it’s a place where various different programs can interact with each other,” Williams says. “We may have collections that pertain to culinary, travel-tourism, or hospitality at

our core, but all of those things can be interpreted or used by a broad range of departments. “It gives students the opportunity to potentially engage each other using our collection. So the marketing students, and the design students, and the culinary students, and the English students, and the travel-tourism students, they can all come together and work on multidisciplinary projects. And we have faculty who are making these connections.” According to Williams, the museum offers students a different learning environment. “When students come here, we have the ability to interact with them in a much different way than faculty in a regular classroom. There’s a lot of free-form learning that goes on here. The faculty may come in here with

La Coupe du Monde de la Boulangerie trophy won by Team USA, of which JWU chef-instructor Ciril Hitz was a member.

a plan or an agenda, but it’s very exciting to see how things develop.” She adds, “When students get a chance to go through historical materials across time, space and culture, they are able to make discoveries of their own which they can then bring back to the classroom, they can then bring it back to the lab. They can go to their professor and say, ‘I saw something, I was exposed to something, do you think we can try and do this?’”

Hungry for more? Visit the Culinary Arts Museum website today and see for yourself all that it has to offer.

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march 2013

Can You Guess

What these pieces of

Equipment were used for? 1


Check out these cool finds at the Culinary Arts Museum on the Providence Campus! For answers, see bottom of page






1. Dough Mixer 2. Waffle Iron 3. Egg-Grading Scale 4. Industrial Pasta Maker 5. Toaster 6. Electric Motor with Meat Grinding Attachment 7. Potato & Vegetable Peeler




march 2013

off the


Not all culinary students go on to careers in restaurants or hotels. Some, like Rebecca Lang ’00, become food writers, communicating their passion for food through books, magazines and blogs. Born and raised in South Georgia, Rebecca earned a degree in culinary arts from JWU and has gone on to write books such as Quick-Fix Southern (Andrews McMeel, March 2011), Mary Mac’s Tea Room (Looking Glass Books, 2005), and Southern Entertaining for a New Generation (Cumberland House, 2004).

Her latest book, Around the Southern Table (Oxmoor House, Oct 2012), “serves up 150 fresh, from-scratch recipes and shares the beloved tables, serving pieces, and hospitality that make Southern meals such a pleasure.” Here is a small sampling of other cookbooks JWU graduates and faculty have authored – most can be found at your local bookstore or library.

Peter Reinhart, Faculty

The Joy of Gluten-Free, SugarFree Baking: 80 Low-Carb Recipes that Offer Solutions for Celiac Disease, Diabetes, and Weight Loss

Robert Landolphi ’91 Quick-Fix Gluten Free

Paula Figoni, Faculty

How Baking Works: Exploring the Fundamentals of Baking Science

Tyler Florence ’94 ’04 HDR Tyler Florence Fresh

Emeril Lagasse ’78, ’90 Hon., Trustee

Anna Olson ’95

Sizzling Skillets and Other One-Pot Wonders

Back to Baking: 200 Timeless Recipes to Bake, Share, and Enjoy

Lorena Garcia ’00 Lorena Garcia’s New Latin Classics: Fresh Ideas for Favorite Dishes

Matthew D. Williams BS ’98 MAT ’99 Sweet Potatoes Cooking School Presents Wicked Good Food




march 2013

From Food Truck

Culinary Innov

Given its world-renowned reputation, you’d probably think that Johnson & Wales University stays on the forefront of all things culinary – and you’d be right. As a leader in culinary education, JWU continually invests in our curricula, faculty and facilities to better prepare you for this ever-growing, global industry. Here is just a sampling of what’s going on at our campuses in Providence, RI; North Miami, FL; Denver, CO; and Charlotte, NC.

Providence Campus Culinary Medicine Collaboration With 33 percent of adult Americans overweight and another 35 percent obese, education about food and nutrition has never been more important. To address this critical issue, Johnson & Wales University and Tulane University School of Medicine have


announced a groundbreaking collaboration that unites doctors and chefs in improving the nation’s health through the teaching of culinary medicine. For the first time, a medical school and a major culinary institution are implementing a comprehensive joint curriculum for doctors, medical students, chefs and the community focused on the significant health role that food choices and nutrition play in preventing and managing obesity and associated diseases in America. “Elevating the overall role of nutrition, including the preparation of nutritious meals, is vital in disease management and prevention,” said Karl Guggenmos, MBA, AAC, JWU’s university dean of culinary education. Included in the program will be: 4Joint faculty seminars for students at both universities

4Internships at Tulane for JWU’s

culinary nutrition students 4Healthy culinary classes for the New Orleans community involving students from both schools With chefs and physicians side-byside in the kitchen, clinic and community, this collaboration offers a unique opportunity for substantive change in the way medicine and the culinary arts are practiced in the United States — a major step in attacking the problem of obesity in America.

Plans for a Master’s Degree Program in Culinary Nutrition The initial program, which includes culinary classes for medical students, will be based at Tulane University, with the collaboration’s long-term goal to establish others first at JWU’s flagship campus in Providence, and in the future at JWU’s North Miami, Denver and Charlotte Campuses. The comprehensive plan is to include seminars, internships, faculty training, curricular offerings, community outreach, research and, ultimately, the development of a master’s degree in culinary nutrition at JWU’s graduate school and a rotation in culinary nutrition for Tulane medical students.



march 2013

ks to Food Science

vation at JWU

created a colorful menu of farm-fresh tacos like “The Fin,” a California-style fish taco with jalapenos and queso fresco, and “La Falda,” a skirt steak taco with chimichurri and grilled mango.

Many credit the book “Modernist Cuisine: The Art and Science of Cooking” with turning modern gastronomy on its head. Co-author Chris Young has brought his vast knowledge of food science to JWU and is working with the university to develop a new curriculum — one that makes science an equal partner in culinary education. As a biochemist, mathematician and former head of culinary research and development at acclaimed UK restaurant The Fat Duck, Chris Young is uniquely qualified to teach applied science as it pertains to food. Young has traveled to all four JWU campuses to teach master classes in the science of how cooking works, including step-by-step examinations of the physical and chemical reactions that most chefs take for granted, such as searing meat, frothing egg whites and emulsifying mayonnaise. Understanding these concepts goes to the very heart of what makes cooking work —and it’s the jumping-off point for Young’s intensive work with faculty, which will filter, in turn, into the new culinary curriculum currently in development.

North Miami Campus Food Trucks on Campus Food trucks may be the biggest food trend going. While the number of food trucks in the United States is up for debate, new ones seem to be appearing on city streets – and college campuses – all the time. At the North Miami Campus, Tuesday is food truck day, also known as Biscayne Triangle Truck Round-Up (BTTR). The longest running re-occurring food truck event in Miami, every Tuesday food trucks and hungry customers line up on Biscayne Boulevard right across from campus. Everything from taco carnitas, short ribs and chicken wings to crepes, cupcakes and ice cream is served from trucks with names like Ms. Cheezious, Nacho Mama’s Mexican Grill and The Rolling Stove. Taking his cue from BTTR, student David Gutierrez decided to create a food truck as part of Professor Brian Connors’ Food Service Management Operations class. Working out of a borrowed truck dubbed Fiesta Taco Truck, David and his team, Daniel Felker, Chantal Hogg and Karina Alfaro,

Modern Gastronomy@JWU

You have to be fast and organized!

Running a food truck — even for a day — brings a unique set of challenges, explains JWU alum and Nosh Truck owner Scott Sopher ’99. “You’re in an extremely cramped space, so you have to limit your ingredients to what you can sell in a typical night. You have to be fast, and you have to be extremely organized.” How would the Fiesta crew pull it off? For starters, they kept overhead low and their food inventory light by limiting the menu to seven items. And they tightened up the coordination between the truck and the front-ofhouse servers, who took orders, wrote checks, prepared guacamole tableside — and kept service humming. If things had gone badly, Professor Connors wouldn’t have interfered. “I’m the coach and I’m here to help them achieve their vision. But ultimately they’re in charge of what happens.” “This class is a test of their creativity as much as their managerial skills,” Connors says. “It also teaches them to move with or ahead of trends.”



life@jwu At JWU you learn from experts. Several times a year we bring some of the culinary world’s greatest names right to your classroom as Distinguished Visiting Chefs (DVCs). DVCs will share with you their knowledge, offer tips for success, and demonstrate the techniques, creativity and personal philosophies that set them apart from their peers. Past DVCs include: Providence Campus David Burke, chef, artist, entrepreneur and culinary innovator Elizabeth Falkner, chef, founder of Citizen Cake and chef/partner of Orson restaurant and bar Derek Wagner ’99, chef-owner Nick’s on Broadway. Follow on Twitter North Miami Campus Lorena Garcia ’00, chef-owner, Lorena Garcia Cocina, Lorena Garcia Studios. Follow on Twitter Timon Balloo ’00, executive chef at SUGARCANE Raw Bar Grill Lindsay Autry ’04, chef at Lindsay Autry. Follow on Twitter Jeff McInnis ’98, executive chef and partner of Yardbird South Table & Bar. Follow on Twitter Denver Campus Lon Symensma, chef-owner ChoLon Modern Asian Bistro. Follow on Twitter Sai Viswanath, chef-owner The DeWolf Tavern Restaurant Charlotte Campus Peter Timmins, certified master chef, executive chef at The Gasparilla Inn & Club Frank Volkommer, owner of The Chocolate Mill Pastry Shop and Cafe Katie Button, executive chef/ co-owner Cúrate. Follow on Twitter


march 2013 Charlotte Campus

Denver Campus Culinary nutrition students at our Denver Campus recently served as volunteer chef-mentors to help high school students from the Denver area learn how to prepare healthy lunches. This was part of EatWell@School, a culinary competition organized by LiveWell Colorado. The goal was to teach students about healthy eating, as well as cooking and nutrition skills that last a lifetime. Four Denver high schools teamed up with JWU students for nine weeks, working after school hours, to learn how to prepare healthy food. JWU students taught them the fundamentals of proper nutrition, food safety, how to read food labels, how to handle knives while prepping food and gave them pointers on developing menu budgets. “The biggest issue we faced was trying not to overload them! Going day-by-day was the only way to do it,” explained Alyson Priolo, who co-mentored the Manual High School team with Ashley Sampsel. On the day of competition, the student teams cooked their hearts out for the judges. And even though there was only one winner — Manual High School’s chicken pasta bake — all the teams walked away with new-found confidence in the kitchen. “Watching them show off what they learned in front of the judges is one moment I’ll never forget!” said Alyson. Ashley was just as thrilled: “I can’t believe how much they accomplished in only nine weeks!”

At our Charlotte Campus students are learning first-hand about growing cycles and earth management at The Coop—a student run garden that focuses on locally grown food and sustainability. The garden, started by Chef Instructor Robert Brener ‘01 and students from his New World Cuisine class, is a container garden located in a parking lot on the concrete slab of a demolished building next to train tracks—there’s not much soil available in urban uptown Charlotte. “We are developing leaders at JWU, so our students need to realize that food does not come from the back of a truck,” says Brener. Recently, Cloister Honey of Charlotte installed a beehive, with approximately 60,000 bees, in the community garden. Now students will have the opportunity to learn about the honey production process and the life cycle of the bee and the hive. Bees are pollinating JWU plants and will provide fresh honey. The Coop will sell the honey on campus for fundraising to help sustain the garden. The fresh honey will also be used in the culinary labs.

You can follow The Coop on Facebook, Twitter and Pinterest, for more information.



march 2013

Chew On This

Who consumes the most chocolate? Annual per capita consumption of chocolates: 2008*

Germany Switzerland U.K.


Denmark Belgium Australia





Keep On Truckin’ Food trucks have been around for years, but many believe the current gourmet food craze began with trucks such as Kogi BBQ in LA in 2008. And now? You can find them in every major city and even some not-somajor cities. According to the National Restaurant Association, food trucks brought in an estimated $650 million in 2012. With numbers like those, this trend is certain to keep rolling along.

Bee Prepared Did you know that without bees, much of our food chain would be in peril? While gathering nectar from flowers to bring back to the hive, bees are also bringing pollen and seeds from one flower to another in the process called pollination. The fertilized plant can then grow to produce food. According to the National Resources Defense Council, cross-pollination helps at least 30 percent of the world’s crops and 90 percent of our wild plants to thrive. Some crops, such as almonds, apples, blueberries, broccoli, and cantaloupes, are dependent on bees for pollination. The issue of sustainability has become even more important in the culinary industry – which is why some JWU students have become beekeepers.

30-40,000: approximate number of bees in a hive Two million: number of flowers bees must visit to gather enough nectar to make one pound of honey. 2-5 miles: distance from the hive that bees may travel to forage for nectar Source: National Honey Board; Pennsylvania Apiculture; American Beekeeping Federation.




march 2013

Awards & Accolades JWU alum, world-renowned chef and television personality Emeril Lagasse ‘78, ‘90 Hon. has been named the James Beard Foundation’s 2013 Humanitarian of the Year. “I’m humbled and honored to receive [this award],” said Lagasse. “Over 10 years ago, I founded the Emeril Lagasse Foundation with the hope of giving back by exposing young people to the culinary arts — especially those who come from disadvantaged backgrounds. Over the years we’ve stayed true to our core values of education, mentorship, passion, creativity, self-discipline. I’m incredibly proud of the work we’ve done.” Other JWU Alum and faculty win national and international culinary awards. While we can’t include all of the winners, here’s a sampling:


Chef - Instructors

Sean Brock, ’00 Charleston Campus Award: Best Chef Southeast James Beard Award, 2010 Executive Chef, Husk Restaurant

Brian Campbell, Senior Instructor Charlotte Campus Award: Silver Medal in the 2012 Cold Food team competition at the Internationale Kochkunst Austellung (IKA) Culinary Olympics in Germany

Chris Cosentino, ’94 Providence Campus Award: Top Chef Masters Season 4, 2012 Executive Chef, Incanto Michelle Bernstein, ’94, ’03 Hon. Providence & North Miami Campuses Award: Best Chef Southern Region James Beard Award, 2008 Jorel Pierce, ’07 Denver Campus Award: “Best Rising Star Chef ” 2011 by Denver Westword Chef du Cuisine, Euclid Hall Casey Shiller, ’99 Providence Campus Award: 2012 U.S., Chef Educator of the Year Karen Nicolas, ’95 Providence Campus Award: Named one of Food & Wine’s Best New Chefs in America 2012 Executive chef, Equinox (Washington, DC)

Harry Peemoeller, Senior Instructor Charlotte Campus Award: Silver Medal in the Artistic Design category at the 2012 Coupe du Monde de la Boulangerie (Bakery World Cup) in Paris, France Karl Guggenmos, WACS Global Master Chef, University Dean of Culinary Education, Providence Campus Award: Global Master Chef Certification, World Association of Chefs Societies 2008 Rainer Hienerwadel, Master Instructor, Providence Campus Award: Global Master Chef Certification, World Association of Chefs Societies 2008 Ciril Hitz, Associate Instructor, Providence Campus Award: Named to Dessert Professional’s annual list of the Top Ten Bread Bakers in America 2010

James Kent ’02 Providence Campus Award: Won the US finals of the Bocuse d’Or in 2010

Team members Jillian Kuncas, Courtney Staiano and Rachel Schmidt celebrate after the competition.


The JWU International Pastry Team won first place and gold medals at the Decadence National Student Pastry Competition held this month in Ontario, Canada.

Rocky Jokbengboon, ’15 Charlotte, won the South East Regional San Pellegrino Almost Famous Chef competition held at the Art Institute in Atlanta this past January. He’ll go on to compete at the finals in Napa Valley later this year.


march 2013

Eating W ell A


lumni at their best

No matter what region you’re in, you’re likely to find a restaurant where a JWU graduate is ready to share their creations with you. We encourage you to visit any of these award-winning restaurants for a taste of JWU. California Watermarc Restaurant Executive Chef/Owner Marc Cohen, ’91 448 S. Coast Hwy Laguna Beach, CA 92651 Voted “Best of ” Orange County by Modern Luxury Magazine

Rhode Island Persimmon Chef/Owner: Champe Speidel, ’12 31 State St, Bristol, RI 02809 Won: “Best Restaurant, East Bay” by Rhode Island Monthly, 2011

Illinois The Purple Pig Chef/Partner: Jimmy Banos, Jr., ’04 500 North Michigan Avenue Chicago, IL 60611 Awarded People’s Choice Award at the Jean Banchet Awards for Culinary Excellence, 2012

South Carolina McCrady’s Restaurant of Charleston Executive Chef: Sean Brock, ’00 2 Unity Alley, Charleston, SC 29401 Awarded Best Chef Southeast James Beard Award, 2010

Massachusetts Sonoma Restaurant of Princeton Chef/Owner: Bill Brady, ’95 206 Worcester Rd/Rte 31 (Post Office Place), Princeton, MA 01541 Awarded DiRōNA (Distinguished, Restaurants of America) Award

Virginia Acacia mid-town Chef: Dale Reitzer, ’88 2601 West Cary Street Richmond, VA 23220 Won: Richmond Magazine’s 2012 Elby award winner for Chef of the Year

New York The Staton Social Owner / Executive Chef, Chris Santos, ’93 99 Staton Street New York, NY 10002 Beauty & Essex Owner / Executive Chef, Chris Santos, ’93 146 Essex Street New York, NY 10002 Awarded 2012 OpenTable Diners’ Choice 2012 Award for Top 100 Hot Spot Restaurants in the U.S.





Picture This!

march 2013

As the saying goes, food first has to appeal to the eyes and then to the stomach. Here’s what our culinary students have been up to lately.





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march 2013




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Providence Campus 8 Abbott Park Place Providence, RI 02903 800-DIAL-JWU

North Miami Campus 1701 NE 127th Street North Miami, FL 33181 866-JWU-FLORIDA

Denver Campus 7150 Montview Blvd. Denver, CO 80220 877-JWU-DENVER

Charlotte Campus 801 West Trade Street Charlotte, NC 28202 866-JWU-CHARLOTTE

Johnson & Wales University admits students of any race, color, and national or ethnic origin, among other categories.

Life@JWU - March 2013