JWU Magazine Winter 2020

Learning Beyond the Classroom

Last year, we started a movement: a universitywide giving day to support all Johnson & Wales students. More than 900 generous donors stood together and made oneJWU: 24 Hours of Giving an unforgettable event. This year we’re continuing the momentum! Join the JWU community as we come together to make a collective impact unlike any other in school history. Learn more at: giving.jwu.edu

March 18, 2020

JWU MAGAZINE WINTER 2020

10

& ORDER: JWU

At the Denver Campus, Criminal Justice students are tested in a capstone mock trial based on real cases. 16 LAB LIFE

From edible gardens for aspiring chefs to a state-of-the-art media production studio, JWU students learn by doing.

GRIT

For Baking & Pastry Arts student Corinne Williams ’23 , coursework may not always be a piece of cake — but it’s nothing compared to her journey to JWU. 20 GHOST IN THE MACHINE

In an Introduction to Political Science class, Providence students wade into

security legislation.

Cover photo by Mike Cohea

THE BACKSTORY

IWAS HOBBLED WITH A BROKEN FOOT when I met with Corinne Williams ’23 (Page 18). There were a few clouds during those immobile weeks, but Williams’ tale of endurance humbled and inspired me. When the Baking & Pastry Arts student was 10 years old, Williams’ stepfather shot her in the head. She and her mother were the targets of his mercury after Corinne’s mother filed for divorce. For one year, Williams clawed her way back: learning to read, walk and speak once more after doctors predicted she wouldn’t survive 24 hours. Attending Johnson & Wales was her dream since the age of 13. With tenacity — plus generous financial support from celebrity chef Rachael Ray — Williams is now living the dream.

Meanwhile at the Denver Campus, Criminal Justice students are seeing the fruition of their labor during a senior seminar that culminates with a mock trial (Page 10). Kara Hoofnagle, chair of Denver’s Criminal Justice department, considers it her mission to instill this type of practicum — and Colorado law-enforcement agencies now view JWU as a pipeline for hiring. That brand of experiential learning distinguishes our students and fuels their passion. As Corinne Williams said, tackling homework isn’t the chore it was for her in high school because at JWU she’s doing what she loves.

Our feature on the project undertaken by Political Science students at the Providence Campus (Page 20) is another cause for Wildcat pride. The class investigated the issue of national, state and local election security facing the United States — a topical and credible threat. As this magazine neared press, the question of foreign collusion was part of an impeachment inquiry. Educating students on such critical concerns prepares them for leadership roles and shapes informed voters.

Our students will graduate into a world where leaders might erode their youthful idealism, where someone they love may harm them, where burnout from chasing bad guys could be an occupational hazard. Yet hopefully they will be active rather than passive and not become jaded. Because you know what they say about JWU students — they’ve got grit.

JWU

Director

of Design & Editorial Services

BRIAN MURPHY

Editor

DENISE DOWLING

Designer

BRIAN MURPHY

Contributors

JENNIFER BROUILLARD

SPENCER CAMPBELL

NANCY CARRIULO

AMANDA CODY

MIKE COHEA

PATRICK COLE

RYAN CROWLEY

JOHN JOHNSTON

JANET HAMLIN

MELINDA HILL

LISA KAUFMAN

BILL KOCH

MELINDA LAW

ANDREW LUDWIG

JOE MAGENNIS

LISA PELOSI

ED PEREIRA

STEPHEN SMITH

GAIL SOLOMON

DAMARIS R. TEIXEIRA

LAUREN TKACS

MIRIAM S. WEINSTEIN ’08 MBA

LORI ZABATTA ’95

JWU Magazine is published three times a year including a special supplement for recent graduates. Photos (black and white or color prints), high-resolution digital images and news can be sent to JWU Magazine, 8 Abbott Park Place, Providence, RI, 02903 or emailed to jwumagazine@jwu.edu.

Selection and publication of entries are at the editor’s discretion. JWU Magazine is produced by University Communications in cooperation with Resource Development and Alumni Relations.

Chancellor

Denise Dowling Editor, JWU Magazine

MIM L. RUNEY, LP.D.

Campus Presidents

MARIE BERNARDO-SOUSA, LP.D., ’92, PROVIDENCE

RICHARD WISCOTT, PH.D., DENVER

LARRY RICE, ED.D., ’90, NORTH MIAMI

TODD D. FLAHERTY, ED.D., CHARLOTTE

PROVIDENCE NORTH MIAMI DENVER CHARLOTTE

JWU Launches Rhode Island’s First Entry-level OTD Program

JOHNSON & WALES UNIVERSITY is expanding its presence and influence in the health arena by offering the first entry-level Occupational Therapy Doctorate (OTD) program in Rhode Island. In June, the university welcomed its first student cohort to campus to begin the full-time 36-month program that exemplifies JWU’s interdisciplinary approach.

Housed in renovated space on JWU Providence’s Downcity Campus, students have access to two labs. The Occupations Lab includes a modified home setup, high-tech visual assessment and training equipment, a balance assessment device, a 3-D printer for the production of splints and adapted equipment, a hospital bed area to practice interactions with an artificial intelligence patient and a state-of-the-art driving simulator. The Action Lab is designed ergonomically to protect students as they learn to transfer and move clients with a variety of special needs.

JWU’s Equine Studies program offers OTD students opportunities to study the benefits of hippotherapy and

prevocational equine activities. “My ultimate career goal is to work as an OT in mental health,” says Lisa Benson ’22. “I had not considered incorporating equine-assisted therapy into my practice, but [visiting JWU’s Equine Center] changed my mind. Horses embody a gentle strength and presence, and I can picture how a well-trained horse could benefit a patient with behavioral or developmental disorders.”

OTD students are also working with the College of Engineering & Design’s Integrated Product Design program to create solutions that increase personenvironment-occupation fit for people with disabilities or challenges.

JWU’s OTD has been granted Candidacy Status by the Accreditation Council for Occupational Therapy Education (ACOTE). The program, which requires a bachelor’s degree, uses a holistic, interdisciplinary approach to address the importance of the physical, psychological and emotional needs of people through facility and community-based care.

– Ryan Crowley

PROVIDENCE NORTH

FARM PLUS FORK EQUALS PREVENTION

After being diagnosed with multiple myeloma (bone marrow cancer) at 43, Sarah Shahab, MD, was told she had between three and six months to live. That was 10 years ago. “America is the cutting edge of medicine, yet no one could do anything,” says Shahab. “Plant medicine came to my rescue.” That recovery is why Dr. Shahab attended the first annual culinary wellness workshop entitled “Farm to Fork, From Therapeutic to Lifestyle Culinary Solutions.” The three-day seminar was held on JWU’s Charlotte Campus and hosted by Standard Process, a company dedicated to whole food nutrient solutions and based at the North Carolina Research Campus in Kannapolis.

“As healthcare influencers, we address how to improve the state of health across America,” said John Troup, Ph.D., then-vice president of clinical science, education and innovation at Standard Process. “Culinary is at the intersection of nutrition science and making it practical to apply at home.”

Hands-on workshops included demos adapted to the Mediterranean food pyramid, ancient and whole grains, and cocktail shrubs. According to clinical coordinator Megan Hamrock, nutrition is the first line of care before a prescription. “Prevention,” she said. “It comes down to diet and nutrition.” Dr. Shahab is eating to beat cancer. “Even if you need to have chemo and radiation, nourish yourself with the right kind of food,” Shahab advised. “Your body will heal better when it is nourished; I have more energy now than the last 30 years of my life.”

– Melinda Law

Not Business as Usual

Madilyn Trimble studied sports marketing at her high school and loved it. That’s why she enrolled in Sports Biz Camps — sports business 101 for high school students. These three-day camps held at JWU Charlotte offered insights into sports marketing, media and agents, tours of Bank of America Stadium and the Knights Stadium and case study presentations.

“I learned a lot about the different jobs in sports, behind the scenes like brand deals and contracts,” says Trimble. “I want to major in graphic design and work for a sports company.” The program was hosted by College of Hospitality Management professors Jeff Longo and Pat Stack. “We give student-athletes a better understanding of educational and professional opportunities off the field,” Longo says. “There is life after playing sports!”

– Melinda Law

ACROSS ALL SPORTS — professional, amateur, or collegiate — one position is critical to a team’s success: chef. That role’s link to a team’s winning strategy was the topic of “Eat Well, Play Well,” the first of the “Game Days: Advancing Innovation” multi-year seminar series presented by Johnson & Wales University, TD Garden and the Boston Bruins.

The invitation-only educational program was geared towards JWU and high school students, along with their coaches and teachers. It was held at TD Garden in Boston in October 2019 at Legends restaurant, which is open exclusively to Bruins and Celtics season ticket-holders and game-plan members. The series is one element of a five-year partnership that names JWU the official education partner of TD Garden and the Boston Bruins. The broad partnership includes experiential education opportunities for JWU students and offers a tuition benefit to Delaware North’s global workforce, TD Garden and the Boston Bruins employees.

The keynote speaker was Amy Bragg, director of performance nutrition at the University of Alabama. Bragg reflected on her 20 years in sports nutrition, recalling that not long ago, the NCAA allowed for only one training table meal per day. “That was the Stone Age,” she noted. “There has been amazing growth in our profession; my goal is to have one dietitian per 100 athletes — we are getting close.” Her team of chefs and dietitians work in a state-of-the art two-story, 25,000-square foot dining facility known as Fueled by ’Bama. Along with fresh ingredients, their kitchen is lined with individual binders for each athlete, containing smoothie recipes to match the athlete’s taste preferences and specific workouts.

In addition to Bragg’s presentation, two panels that were each dominated by JWU graduates delved deeper into the demands and rewards of their jobs. Chef Todd Seyfarth ’01, department chair of Culinary Nutrition at JWU and director of the Dietetics and Applied Nutrition program, moderated “How and Why Healthy Eating Works.” Other panelists included Alexa Appleman ’15, performance dietitian and chef for the University South Carolina; Tomas Membreno ’11, executive chef for the Pittsburgh Pirates; Michael Schauer ’16, sous chef and culinary nutritionist for the Boston Red Sox; and Christine Blank ’15, team dining manager for the Jacksonville Jaguars. Blank described how she has added a new program that occasionally brings in local chefs to prepare a soul food meal. Another reason for an athlete to eat well? $11,000. That’s the fine for an NFL player who misses a mandatory meal.

“Enhancing the Player’s Experience,” was facilitated by Culinary Nutrition Associate Professor Jonathan Poyourow, ’03, RD, LD, CSCS. Panelists included Keith Garman ’09, team chef for the Boston Bruins; James Glaude ’15, executive chef with the Boston Red Sox; Becky Lindberg Schroeder ’13, a sports nutrition coordinator at the University of Louisville; and Priscilla Martinez ’15, executive performance chef for the LA Clippers.

All the panelists agreed that gaining players’ trust is the first step towards healthier eating habits. Martinez has the Los Angeles Clippers fill out a questionnaire about their likes and dislikes and then gradually motivates them out of their food comfort zones.

Garman, the only panelist with the home team advantage, cultivates healthy eating habits in his players’ personal lives by packaging snacks and to-go items: “If they see Patrice (Bergeron) taking it home, they will too.” The team was traveling to Dallas for the next day’s season opener. The final score? Bruins 2, Stars 1. Eat well, play well — another win for the team’s chef.

JWU Debuts

Game Days: Advancing Innovation

Top photo: Keynote speaker Amy Bragg, director of performance nutrition, University of Alabama. Above left photo: “Enhancing the Player’s Experience,” panel with Jonathan Poyourow, 03, RD, LD, CSCS, associate professor, Culinary Nutrition, far right (in suit). Panelists (from right to left) Keith Garman ’09, team chef, Boston Bruins; James Glaude ’15, executive chef, Boston Red Sox; Becky Lindberg Schroeder ’13, sports nutrition coordinator, University of Louisville; and Priscilla Martinez ’15, executive performance chef, LA Clippers. Middle image: “How and Why Healthy Eating Works “ panel held in Legends restaurant. Above right image: (L-R) Chef Todd Seyfarth ’01, department chair, Culinary Nutrition and director, Dietetics and Applied Nutrition program; Michael Schauer ‘16, sous chef, culinary nutritionist, Boston Red Sox; Alexa Appleman ’15, performance dietitian & chef, University South Carolina; and Christine Blank ’15, team dining manager, Jacksonville Jaguars.

PROVIDENCE

ALUMNA GIVES BACK WITH A $50,000 SCHOLARSHIP GIFT

Lisa (Tomasulo) Capasso ’86, ’90 recalls how delighted and honored she felt in 1984 to receive JWU’s financial assistance. Now an alumna, she is equally delighted to donate $50,000 to support scholarships. Recipients of the Lisa Tomasulo-Capasso Family Endowed Scholarship are juniors or seniors with a minimum 3.0 GPA who have demonstrated financial need.

Capasso holds multiple degrees from JWU’s Providence Campus: an associate in Culinary Arts (1984); a bachelor’s in Food Management (1986); and an associate in Accounting (1990). Her education has been “transformational.” She notes that her degree has increased in value as Johnson & Wales’ reputation has grown worldwide.

She recalls competing with other students for a position as a teaching assistant: During her last two years of study, she was an assistant instructor and on weekends worked at JWU hotels/restaurants. In return for her duties as a teaching assistant, she received full tuition, housing on campus, and a stipend. “I was an excellent first-generation student, but I needed

financial support to stay enrolled,” she says. “I was proud to be a teaching assistant and fellow and then a dining room instructor.”

As a member of the Alumni Reunion Committee, Capasso returns to campus for Homecoming Weekend and attends Boston-area seminars near her home in Newton, Massachusetts. “Affinity groups are a great way to network with fellow alumni who understand the hectic culinary lifestyle,” she says. “We also make connections that sometimes lead to jobs.”

She was inspired to “give back” when Major Gifts Officer Steve Shipley invited her to lunch on campus with students. The atmosphere was welcoming and energizing, and the students were passionate about their studies. She noted that the university has grown in size and reputation, but the need for financial support has also grown.

The Advancement and University Relation’s Steve Shipley (401-598-2884) welcomes hearing from alumni like Lisa Capasso who might consider supporting students. — Nancy Carriulo

Every Bit Counts!

Robert Barney ’80 wants to pay it forward. So does Vincent (Jim) Morabito ’79. Both men received financial assistance when they were students at Johnson & Wales and credit the university for their current success. “I didn’t really care about school before Johnson & Wales,” says Morabito. “But the faculty really cared about and engaged the students, so in spite of myself, I made the dean’s list my first trimester and graduated with a 3.75 GPA.

“They were good enough to take a bit of a screwball and turn him into a student, so I want to pass that on and I dedicate the money to students who need tuition assistance so it goes toward what made a difference to me.” As CEO of F&V Morabito Management LLC, a second-generation business, he has given annually since 2009.

Barney, who received financial aid and participated in the work-study program, has consistently donated since 2009 as well: “It’s important to give back and there is such a need to support higher education in

this country, whether it goes to students or to support infrastructure that keeps the university viable.” Barney, who runs Robert Barney Consulting and specializes in supply chain management, has been impressed by JWU’s evolution and diverse program expansion — while it maintains an allure for students who might gravitate toward a less traditional, more experiential-based curriculum, as he did.

Like the alumna whose fixed income meant she could only give $10 last year, no amount is too small — it’s about the collective efforts of the JWU community.

oneJWU: 24 Hours of Giving

(a university-wide giving day to support all JWU students) will be March 18. Learn more at giving.jwu.edu

Lisa (Tomasulo) Capasso ’86, ’90

ESPORTS ON DEMAND

JOHNSON & WALES is one of the first universities in the Great Northeast Athletic Conference (GNAC) — and one of the first in New England — to establish an eSports competitive club team. With more than 10 million players worldwide, eSports are entering the mainstream, and analysts project the global eSports market will exceed $1.6 billion by 2021.

Soon after the eSports Center opened last fall, more than 70 students joined Coach Aaron Colaicomo at team tryouts for Overwatch, League of Legends and Super Smash Bros., three of the most popular games in eSports today. Ultimately, Colaiacomo signed 63 students to the team’s roster, including one player who ranks in the top 500 in the world, two Grand Masters who are in the top 2,500 and two Masters players. “This has been one of the most inquisitive group of students I’ve met,” says Colaiacomo, who says the players span diverse majors. The club will have six to eight competitive teams and each can have anywhere from two to six players, as well as substitutes. Teams will have set weekly practices, scrimmages, Video on Demand (VOD) reviews, and strategy and analysis meetings.

At the 1,588 square-foot eSports Center, students will find 16 state-of-the-art gaming stations powered by Alienware. “The stations will include 144hz 25-inch one-millisecond response time monitors, Nividia 2070 graphics cards, 16 gigabytes of DDR4 RAM, Crosair void pro headsets, and blue and white Essential Racing [gaming] chairs,” says Darrell Miller, assistant director of Student Involvement & Leadership for Operations. “The center will also include the newest consoles, such as Xbox One, PlayStation 4 and Nintendo Switch. Students will play games of various genres based on their interests.”According to Colaiacomo, JWU’s program is already ahead of the game: “This is the first university that I’ve worked with [to build an eSports team] where a dedicated space was ready before the official start of the program.”

— Damaris R. Teixeira

ATHLETICS

From the Wildcat court to the Armenian pro league, Matt Madoian ’19 gets bonus points

MATT MADOIAN ’19 READILY ADMITS the obvious.

Going from North Kingstown High School in Rhode Island to Johnson & Wales University in Providence isn’t exactly the traditional path for a future professional basketball player. Relative suburban comfort and a Division III college program don’t tend to be the typical incubators of premium talent. A quick glance at Madoian’s résumé and his unassuming 6-foot-4 frame certainly suggests an athlete, albeit one who might have to settle for a spirited twice-weekly pickup game after working a 9-to-5 job.

Watching the forward in action, however, is a bit of a revelation. The release on his jump shot has always been a quick one, and the small forward moves easily up and down the court. He’s capable of playing the game above the rim and has the physical strength to ward off bigger defenders in the paint. Scouts from half a world away saw something in Madoian prior to the summer of 2016, and their discovery helped changed the course of his young life. Madoian is at the outset of a professional playing career after signing with the team Urartu Vivaro, a founding member of Armenia Basketball League A.

“I’m not sure if anyone from North Kingstown has ever played pro basketball — not just in the NBA, but anywhere,” Madoian says. “It hasn’t been a thought. I didn’t know what overseas basketball was until I went.” Madoian was recruited to compete with the Armenian national team at the 2016 International Basketball Federation (FIBA) European U20 Championships in Greece. His father is half Armenian and descends from a branch of the family that fled the country just after the beginning of World War I. Madoian’s relatives escaped the atrocities of the Armenian Genocide that resulted in the killing of roughly 1.5 million people.

“[Playing abroad for the first time] was overwhelming,” says Madoian, who was stopped on the street in Greece by a distant relative he’d never met before. “Not for the national team, but for the Pan-Armenian games. My dad came over for a week.”

That appearance put Madoian into the country’s player pool, and the basketball powers that be in Armenia tracked his next three seasons with the Wildcats. Madoian put himself in position to become the third overseas JWU player from its historic 2015–16 team. His overseas predecessors, Lamonte Thomas ’12 and Quarry Greenaway ’16, would be named to any all-time Wildcats roster, and they helped power JWU to its first Sweet 16 appearance in the NCAA Division III Tournament.

“If you look at all the conferences at our level around the country, how many teams do not get to the NCAA Tournament or win a championship?” says coach Jamie Benton. “In 10 years Johnson & Wales has won three the Great Northeast Athletic Conference (GNAC) tournament titles — I’ll take the three.”

Madoian was one of few holdovers as a sophomore, and by his junior season in 2017–18 the Wildcats were ready to hit their stride

again. JWU ripped off a run of 12 wins in 13 games, including an upset of Albertus Magnus College in the GNAC title game. Madoian excelled at both ends of the floor, ranking 13th in the league in total points and sixth in total steals.

“Matt is one of those players who punched the clock day in and day out,” Benton says. “I don’t know if he ever missed a day.” That work ethic extended off the floor. His mother is a financial planning counselor at JWU, and Madoian inherited her organizational skills when it came to his sports management major. His senior year in 2018–19 included an internship with the athletic communications office and a direct line to Michael Smoose, associate athletic director at JWU’s Providence Campus.

“Doing communications at the D-III level, I think there’s more appreciation,” Madoian says. “There are less people doing the same amount of work. Interning for Smoose and seeing how much he does for a person like me, it’s pretty incredible.”

Madoian was on track to graduate last spring and was studying for the Graduate Management Admission Test (GMAT) — he had started to explore opportunities as a graduate assistant on Division I men’s basketball staffs. Urartu made a formal contract offer around the same time, and Madoian had a decision to make.

“As a former player, I would tell him to go play,” says Benton, who starred at Boston College in the 1980s before heading overseas. “Go enjoy it for a couple years. When you start working, it’s going to be for the rest of your life.”

Madoian will be on scene to continue his involvement with Hoops4Hayastan, a nonprofit he co-founded in May 2017. Accepted donations include monetary contributions and necessities such as basketballs, sneakers and more.

“He was the ultimate leader,” says Benton. “He would have been a [locker room leader at a Division I school], and I think he would have found his way in football (Madoian played quarterback for North Kingstown). We were happy to have him.”

Madoian’s charitable side was nurtured partly by fellow Wildcats standout Thomas, who has hosted five editions of his Play for Peace initiative in his Providence home. Madoian served as a basketball counselor with a city afterschool program during his final spring at JWU and was advised on his foundation by Kathleen Drohan, an associate professor at the College of Hospitality Management, JWU Providence.

“Playing in big games with those guys my freshman year, it showed you how to win and how to do things the right way,” Madoian says. “Like Coach Benton always said to the new guys, ‘You weren’t here last year. Everyone was in the gym. They showed you how to work.’ I learned so much from them that I don’t think I would have learned anywhere else.”

By Bill Koch

Court Full PRESS

JWU LAW & ORDER:

In the Criminal Justice program at JWU’s Denver Campus, students are expected to learn through experiential training overseen by dedicated law enforcement professionals. This is their story.

By Spencer Campbell

Illustration by Janet Hamlin

Photos by John Johnston

At 7:15 on the morning of April 17, 2019, Karen Wilcox arrives at her father and brother’s residence in Cody, Colorado, a small town about 90 miles southeast of Denver. As Wilcox approaches the trailer, she sees the front door is slightly open. Nevertheless, she enters the home and turns right through the kitchen. What she discovers lying on the living room floor sends her reeling.

THE ONLY COPS ON DUTY AT THE TIME, Cody Police

Department patrol officers Trevor Key ’19 and Kiera

O’Toole ’19, are quickly dispatched to the scene. There, at 915 S. 2nd Street, they find Wilcox, who quickly informs them that both her father and brother are inside the trailer. They have been murdered.

Key and O’Toole decide their first task is to clear the residence. They enter from the same point to ensure they don’t mistake one another for the perpetrator and also to minimize their contamination of the scene. The officers come through the front door and quickly find the first body. The victim’s upper torso leans against a couch. It’s the brother, and his head appears to have been struck repeatedly by a blunt instrument.

In an adjoining room, the officers see another fatality on the bed. The father, too, has been severely beaten. Key and O’Toole make a quick assessment: The blood appears to have traveled from left to right and its pattern reveals a medium velocity. The “castoff” — the blood that flew from the weapon as the murderer drew it back to hit again — suggests there were two blows, Key surmises. No, O’Toole corrects him: “Three times. Because you don’t have castoff on the first strike.”

At that remark, delivered much too breezily, the class’ composure cracks. Actually a senior at Johnson & Wales University’s Denver Campus, Key’s less-than-compassionate answer to Wilcox’s question draws a round of laughter from the five other students inside the classroom in Centennial Hall. Adjunct Professor Larry Adkisson, who had been playing the part of Wilcox, waits for the chuckling to die down and then tucks his chin to his chest. “I’d work on your verbiage there,” Adkisson says.

Welcome to the Senior Seminar course in JWU Denver’s Department of Criminal Justice. These six students have just been handed a case, and it’s their task to solve it. While names and places have been changed (Cody, for instance, is a fictional town), the particulars of these murders are real: Adkisson worked the case during his 45-year career as an investigator.

“TO BE A CRIME SCENE INVESTIGATOR, YOU BETTER LIKE COPIOUS AMOUNTS OF BLOOD.”

Having cleared the scene, Key and O’Toole exit the home and begin interviewing Wilcox: When is the last time you talked to your brother and father? (“Last night.”) Why? (“We had dinner.”) Did you notice a forced entry when you came to the house this morning? (“Now that you mention it, the door was ajar.”) Did you touch anything inside? (“I don’t remember. But I was pretty dizzy.”)

Key eventually asks if anything appeared to be missing from the trailer. In an attempt to be helpful, Wilcox offers to return to the scene and check. “Wait till we get the bodies out of there,” Key tells her.

“It’s basically the culmination of every piece of information they’ve been given since freshman year,” says Kara Hoofnagle, chair of JWU Denver’s Criminal Justice program. “Students are given different roles — whether it’s a police officer or an investigator — whoever would be on that response team to a crime. They have to take the information they have about what that role is supposed to do within the criminal justice system and pull it off. So if you’re a Crime Scene Investigator (CSI), you better remember all the rules of evidence.”

During her eight years at JWU, it’s been Hoofnagle’s mission to instill this type of hands-on, practical education as the foundation of the criminal justice program. As a result, Colorado law enforcement agencies now view JWU as a vital, ready-on-arrival pipeline for talent. “I’ve had cops say, ‘I would fire all my detectives under me and take five of your students right now,’ ” Hoofnagle says.

“Because these students are coming in with skills like report writing, bag-and-tag ’em evidence, crime photography, experience in mock trials and testifying. They are coming in with skills that you’re not getting elsewhere.”

Hoofnagle, chair of

WHEN SHE WAS ABOUT 18 YEARS OLD,

Hoofnagle went on her first police ride along. The cop she shadowed was the father of a friend, but any illusion Hoofnagle had about the excursion being a joyride was dispelled when they responded to a domestic violence call. The assailant had broken a woman’s orbital bones and nose. Some of her teeth had been knocked out. Blood soaked her hair. “Who does this? How do we protect this?” Hoofnagle remembers thinking. “Looking back, that was probably the first time I was like, ‘Hold on. This isn’t right.’ ”

A native of Lakewood, Colorado, near Denver, Hoofnagle obtained her bachelor’s, master’s and a Ph.D. in criminal justice at Old Dominion University in Norfolk, Virginia. She returned to Lakewood in 2010 to be closer to her family and began teaching part-time at JWU. Back then, the school’s criminal justice

program, launched in 2006, comprised 12 students. Rather than be discouraged, Hoofnagle saw an opportunity to construct an innovative program to feed the local PCC — police, courts and corrections.

While at Old Dominion, Hoofnagle had taught students almost exclusively from a textbook. She had come to believe, however, that books alone didn’t prepare students to react to real-

“

BOOKS ALONE DIDN’T PREPARE STUDENTS TO REACT TO REAL-WORLD SITUATIONS.”

world situations. So when JWU offered her a full-time position, Hoofnagle eagerly accepted. “We can construct a program that’s 100 percent hands-on experiential with people from the field,” she says. “Yes, I’m going to do that. Because these are the graduates who are going to be handling real-life situations — someone’s freedom, life or death, yours or theirs.”

Hoofnagle began by boosting awareness of JWU’s program: She reached out to Denver’s Counterterrorism Education Learning Lab (CELL), the FBI’s local field office and the Denver Police Explorer Program, a city initiative designed for young people interested in learning more about law enforcement. She brought dinner to the Denver Police Department precinct nearest campus — as long as the officers promised to speak with her students. Hoofnagle also recruited legal competitions and continuing education events to the Denver Campus. “They’ve taken a leadership role in a few areas,” says Erik Bourgerie. Formerly a division commander for the Summit County Sheriff’s Office, Bourgerie learned about the criminal justice department when he attended the FBI’s Rocky Mountain Command College, a two-week training series, at JWU. He left with a new respect for the university. “The more hands-on we can teach

at these criminal justice programs, the better prepared the officers will be once they enter the field,” Bourgerie says.

Perhaps the best indicator of JWU’s emergent reputation in law enforcement is Hoofnagle’s 2015 appointment to Colorado’s Peace Officer Standards Training (POST) Board, which oversees the educational standards of all officers in the Centennial State. Picked for the position by then-Gov. John Hickenlooper, Hoofnagle “brings community understanding to the board to help shape policy,” says Bourgerie, now the POST director. “She’s insightful and adds much needed perspective.”

Hoofnagle’s standing granted her induction to local law enforcement’s top practitioners, which helped her accomplish the most integral part of her plan to create an experiential program: recruit an experienced adjunct faculty. Hoofnagle is a skilled researcher — particularly in the areas of policing and drugs — so she feels comfortable teaching classes on criminology and compar ative criminal justice. But when it comes to the practicalities of processing evidence or taking fingerprints, she believes profession als — those who have actually performed the procedures in the field — should impart that wisdom to the next gener ation of officers. “I teach to my areas of expertise,” Hoofna gle says, “and then I hire out for your areas of expertise.”

In other words, the Senior Seminar might be the capstone — when students wield every skill they’ve learned — but it’s not the first time they’ve expe rienced hands-on police work. A Lakewood Police Department detective, for example, taught Key’s Criminal Investigation class. The course revolved around collecting evidence and evaluating crime scenes left behind by a band of robbers who wore clown masks — a case the Lakewood detective actually worked. The knowledge about “castoff” O’Toole dropped while

“ I WOULD FIRE ALL MY DETECTIVES UNDER ME AND TAKE FIVE OF YOUR STUDENTS RIGHT NOW.”

surveying the murder scene in Cody? It was gleaned from her Criminalistics class, led by a blood-splatter analyst who would lecture and then hold labs for students. “One group would make blood stains,” O’Toole says, “and the other group would try and figure out what happened.”

Guest speakers and field trips bolster the coursework. Rather than fun outings to, say, the museum, though, Hoofnagle takes students to see the grim realities they will encounter in the criminal justice system. She remembers one visit to the City and County of Denver’s Office of the Medical Examiner: A pupil passed a body and wondered aloud why a box was sitting on its chest — and why hair was protruding from the box. The examiner responded matter-of-factly that this was an unsolved case and the victim had been decapitated.

“I always tell my students: ‘You want to be a crime scene investigator, you better like copious amounts of blood,’ ” Hoofnagle says. “You want to be a police officer, you’re going to be the one taking photographs of the dead body unless it’s suspicious.’ Just those things that TV is never going to show those guys, a book is never going to teach them. They have to be

THREE WEEKS after Karen Wilcox discovered the slain bodies of her brother and father, a jury stands ready to decide the fate of the man accused of committing the vicious acts.

At the beginning of the investigation, the Senior Seminar team had targeted Trevor Wilcox, Karen’s husband, as its prime suspect. (Trevor and Karen’s father had fought the night before the murders.) But a later tip pointed instead to Don Haslett, a prison escapee who had been involved in an altercation near the trailer the night before, and the class’ investigators discovered Haslett’s fingerprints on a coffee can that allegedly contained $200 of the victims’ money.

The courtroom is located in the basement of Aspen Hall. Before Hoofnagle took over the Department of Criminal Justice, it had been used for storage. It now hosts mock trials. Today, first-year students from JWU’s Criminal Courts class, assisted by local attorneys, will serve as the defense, prosecution and judge. Volunteer students fill out the jury box. The Senior Seminar will testify for the state. And Hoofnagle, in addition to playing conductor for the entire enterprise, will serve as the bailiff.

the argument between the victim and the son-in-law, an attempt to cast doubt in the jury’s mind about who the actual killer was. For the most part, the students remain calm and measured. They repeat the facts as they investigated them.

This Department of Criminal Justice currently enrolls 61 students and was at one point more than 100. There are 352 Criminal Justice students at the Providence Campus (including online ones) and 163 at the North Miami Campus. Some of those pupils matriculate to law school or get jobs with nonprofits, but most Denver alumni become law enforcement officers. And it’s extremely rare, Hoofnagle says, they aren’t immediately accepted into police academies. According to Adkisson, it wasn’t so long ago that people thought of Johnson & Wales as strictly a culinary school. “Now if you talk about criminal justice at Johnson & Wales, people know exactly what you’re talking about.”

After opening statements, the Senior Seminar students are called to the stand to testify. Much of the defense’s questioning comes from the professional lawyers, who continually harp on

However, the case turns when the seminar’s crime scene investigator is called to the stand. She processed the incriminating coffee can, and the seal on the evidence bag has been broken. When the defense lawyer asks how that happened, the investigator claims it had been thrown around. The attorney jumps on the admission: “Were you and the other detectives playing football with it?” The CSI was simply flustered, but the chain of evidence is now in question — and in the end, the jury acquits Haslett.

Adkisson watches from the gallery, and if he’s disappointed he doesn’t show it. “It’s almost a positive in a negative way,” he says. “Last year, a student stepped in a blood pattern. He got crucified. But he won’t do that again. The first time I got on the stand was as a rookie in traffic court. I didn’t know what I was doing.”

Hoofnagle would much prefer the student to make this mistake at JWU than on her first day as a cop. In fact, Hoofnagle couldn’t be happier with the way the mock trial proceeds: “It’s going very realistically. Some are forgetting their facts. One lawyer is being more aggressive than the other. It’s just like the real thing, man.”

Students L-R: Zeldon Peterson ’19, Trevor Key ’19, Taylor Campbell ’19, Alizah Hasim ’19, Tiffany Maul ’19, and Keara O’Toole ’19

Students

Lab Life:

The Delaware North Sports, Entertainment, Event — Management (SEEM) Lab Chefs learn sustainability and farm-to-table practices in the teaching gardens.

Because the classroom isn’t the only place to learn.

For a classroom that resembles the “real world” students will wade into post-graduation, Johnson & Wales is the perfect simulator. Besides the Criminal Justice lab where those Denver sleuths honed their forensic skills, the Providence Campus recently debuted its Center for Media Production. Boasting high-end video and photo equipment, two light-controlled studios, a soundproofed podcast studio, two editing suites, a writer’s room and 24 powerful Mac Pro workstations, the lab “prepares students for the workforce because they get hands-on with

cameras, lights and microphones,” says Associate Professor and Center Director Evan Villari. Benefactors who can make this space even more state-of-the-art and scaffold the creation of similar labs are vital to the university’s mission. “Having the tools for students to tell their stories is essential to the JWU experience,” says Villari. “External support is critical because it shows we have partners in the industry, as well as institutional and individual donors, who recognize how much importance we place on experiential education.”

Fashionistas study trends and style outfits in the fashion and merchandising labs at the Charlotte and North Miami campuses.

Providence and Denver students learn forensic analysis in Criminal Justice labs.

Second Chances

Attending Johnson & Wales is the apex of a dream for someone who embodies the tenacious JWU attitude

CORINNE WILLIAMS ’23 wasn’t the type of child who threw tantrums — unless someone switched her gingerbread mix for Play-Doh. “Then she’d have a fit!” laughs Corinne’s mother, Kimya Motley. While classmates tuned into Hannah Montana, Williams would race off the bus to sit on the couch watching Rachael Ray with her mother. The first-year Baking & Pastry Arts student aspires to host her own Food Network show — and to beat Bobby Flay in one of his televised culinary competitions — (“running a restaurant seems like too much work,” she suspects). Besides interning at Disney World, Williams would love to study abroad in Italy, where she can learn from the masters of her favorite dessert — tiramisu.

In second grade Williams could whip up a chicken noodle pesto dish; by 13 she had mastered crème brulee. That was also the time when she decided on a culinary career — a fixation that eclipsed ballerina dreams. Her aunt suggested Johnson & Wales, so Williams began researching the university and knew at 13 she wanted to attend. Years later, she fell in love with JWU during a campus visit. Motley had made what she calls her “good news (tortilla) soup” when they received a letter from JWU and learned that not only was Williams accepted, she had received some scholarship money. Motley captured her daughter’s impromptu “happy dance” and posted it online. The dance was a celebration for other reasons. When Williams was 10, she was shot in the head by her stepfather. Motley, who was estranged from her abusive husband, had

recently filed for divorce. As she dropped her daughter at daycare, the former military man shot Motley four times with a .38; if she hadn’t turned her head at two pivotal moments, it’s unlikely she would have survived. According to Motley, her daughter’s skull was essentially “liquefied” by the bullet he fired at Corinne. “At first, the surgeon said Corinne wouldn’t make it 24 hours,” she recalls. “After surgery, he predicted she wouldn’t survive the next 72 hours. When she made it three days, he said she would be paralyzed. Once Corinne began moving, the doctor had a mold made of her skull that he keeps in his office. He said, ‘I want to look it every day to remind myself why I come to work.’ ”

Williams was in a coma for more than 10 days, lived at the hospital for five weeks and then a year of rehabilitation followed. Once voted the most athletic girl in her class, she had to learn how to read, talk, walk and feed herself again. Before the shooting, she was a gifted math student, but Williams sustained damage to the frontal lobe, which controls executive functioning; the math tutoring she receives at JWU helps with her nutrition studies.

“I want to study here — it’s not like high school,” says Williams. “I don’t mind the tutoring because I’m doing what I love; I am proud of myself for studying.”

“Corinne used baking to help her heal during that time,” says Motley. “When she was just trying to walk, she didn’t show the emotional side of what she was going through. But I saw her tenacity come out. There is a boldness to Corinne now; before she was very shy and

withdrawn. There are times she struggles academically and will say, ‘This is because of the shooting,’ but I remind her how much she’s accomplished. She inspired me. There was a day after the shooting when I was feeling sorry for myself because my jaw was wired shut and I wouldn’t be able to eat anything at Thanksgiving. I thought, ‘Who am I to complain about my mouth being wired shut when this child is fighting for every inch of her life back?’ ”

After what her daughter endured, Motley — who later founded Haven of Light International, a nonprofit designed to help families rebuild spiritually, physically, emotionally and financially after abuse — was determined to find the means to finance her daughter’s college education. She contacted The Rachael Ray show and related their story about how Ray had inspired Williams to cook at age five. The producers invited both women on the show, where Ray surprised them by pledging to cover tuition for Williams’ first year at JWU.

Asked how she hopes to pay for the remaining three years, the perennially optimistic Motley has faith that everything will work out. “The journey she has taken to get here blows my mind,” she says. “I just want to see Corinne live her best life — to realize her dreams whatever they may be.” Denise Dowling

For more information about Motley’s nonprofit visit havenoflightint.org

Ghost in the Machine

Students propose legislative bills to address election security — and the Secretary of State is all ears

By Amanda Cody

ON A BRIGHT November morning in the bustling Rhode Island Statehouse, Secretary of State Nellie Gorbea listened intently to nine legislative proposals regarding election security. The proposed bills did not come from her peers, however; they were researched and delivered by students in Johnson & Wales’ Introduction to Political Science class on the Providence Campus. The presentations at the State House were the culmination of a term-long project regarding election security and the legislative process. Under the leadership of Assistant Professor Kevin DeJesus, the class tackled the complex and layered issue with professionalism and knowledge.

DeJesus envisioned the project because of its timeliness, particularly in the wake of the 2016 federal election.

“It’s so pervasive as a concern, whether it’s national, state or local elections,” DeJesus says. “Technology has added so many dimensions to this issue of election security, which is a vital part of the public good.”

Students began their research into this topic early in the fall term, when Gorbea visited the Providence Campus and engaged with the lively group. Their discussion covered the massive topics of data security, hacking, privacy vs. accessibility, and voters’ rights. The shift in technology, especially around the 2016 election, was debated at length. The rapid change in technology meant that cybersecurity became a matter of national security.

As the class dove further into the topic, DeJesus guided them above and beyond the textbook explanations of election mechanics. “We’ve looked at concepts such as ‘What does the public good mean?’ ” DeJesus says. “And we’ve used a funnel approach, which gives students a chance to make connections as things move through this funnel and each piece of their legislation represents a crystallization of their understanding of the relationship of citizen to government, and the interconnections between state, federal and local levels.”

Two key members of Gorbea’s team also visited JWU to talk more at length about cybersecurity: Director of Elections Rob Rock and Director of Information Technology Terrance Jackson. After 2016, their team partnered with the Department of Homeland Security to assess their vulnerability to cyber-attacks, and modernized, centralized and secured the voting process in Rhode Island.

“As digital government becomes more possible, Rhode Island works to ensure that it’s not left behind in all of that,” DeJesus says. “I think it’s proved itself to be at the cutting edge of efforts to maintain the highest-level advancements in digital governance and election administration.”

That is not to say that voters will be able to cast votes on their smartphones anytime soon. Jackson and Rock caution against that line of thinking, though students seem eager to explore it: “It’s too vulnerable,” says Rock. “Voting can’t really be secure without a paper trail … it’s tough to verify someone’s vote.”

Perception also comes into play — we have the capabilities to vote online, says Rock, but without a paper trail to prove a vote, people will assume their vote is being tampered with.

After hearing from some government members directly involved in election security issues, students tackled their proposals with renewed vigor. They spent weeks thoroughly researching not only the complicated issues surrounding the topic, but also the language and methods used to write a bill. Topics included lowering the voting age; creating a mandate to join The Electronic Registration Information Center (ERIC), a multi-state partnership

that compares voting lists and other federal records; funding for advanced technology to prevent hacking; instituting early voting; and mandating civic education in public high schools.

The experience was a true example of learning by doing — taking theory learned in the classroom and applying it to practical use. Especially impressive for the class is that the majority of students are not in the Political Science program — majors ranged from Culinary Arts to Business to Applied Psychology.

The work isn’t done just yet — Gorbea offered constructive criticism to each group on ways to strengthen and tighten their proposed legislation. Some proposals, she notes, dealt more with the House of Representatives than the state. Others, she thought, hit the nail on the head. “In particular, the early voting bill warmed my heart,” she says, noting that it is an issue she and her team are diligently working on. “It’s very rare that things in the public sector can be solved in one go through,” she says. “You all have a wonderful start here.”

DeJesus hopes that this will turn into an annual project. While he has had students present legislation to lawmakers before, there has never been such a level of connection between a government office and the class. DeJesus’ own academic research focuses heavily on good governance, which offers myriad research topics for students to chew on in the future. “I’m very interested in ways in which societies restore governance when they are either amidst violent conflict or are enduring a civil war, or are trying to recover from these situations like with ISIS in Iraq,” he says. “What’s fascinating for me is to observe all of these intersections of how local governments are benefiting from federal resources and federal technical assistance, but also like Rhode Island, providing technical assistance to other states on ways of managing this ongoing and developing area of good government.” DeJesus has traveled to Iraq and Gaza to gain a firsthand account of the turmoil in each region, and has contributed to local Rhode Island TV news and radio coverage of terrorism and international conflict.

As DeJesus continues to build a relationship with the Secretary of State and her team, there will likely be an increase of local internship opportunities in addition to the already impressive slate offered to Political Science majors. In fact, part of the university’s fundraising priorities is to expand access to programs that would cultivate future leaders. To that end, JWU is exploring an affiliation with The Washington Center, a renowned D.C.-based program that provides immersive internships and academic seminars to students and inspires them to become well informed, public spirited, and more socially engaged in their communities.

“It’s hard to imagine a more important contribution to the nation’s civic health than cultivating the next generation of political leaders,” says Michael Fein, dean of the John Hazen White College of Arts & Sciences. “We look forward to sending Political Science students to Washington in the future.”

The project gave students a chance to use their political imaginations — to not just identify major and relevant issues they face, but to devise a solution and present that solution to real people in government. The opportunity is once-in-a-lifetime, and has already had lasting effects. Because of this project, several students in the class who had not yet registered to vote ended up filling out their forms to become registered voters.

“Safeguarding the ballot is valuable work,” says Fein. “For our students, who will gain experience in high-impact lawmaking, and for our community, whose civic well-being fundamentally depends on our capacity for self-government.”

[1] Students at the Rhode Island Statehouse, along with Secretary of State Nellie Gorbea (fourth from left, front row) and Assistant Professor Kevin DeJesus (far left, front row).

[2] Students from L-R: Chase Raposa ’20, Marcello Hill ’22 and Salmah Farag ’23

Directed Experiential Education Opportunities

In many ways, the political science research echoed JWU’s Directed Experiential Education (DEE), which offers students an intensive, term-long, project-based experiential learning opportunity conducted under the supervision of a faculty member. Experiences are driven by a specific industry-based or functional-area-based project completed for a nonprofit or for-profit DEE partner.

“Endeavors like this class, as well as DEEs, develop soft skills: team building, collaboration, problem-solving, communication and such,” says Sheri Young, Ed.D., dean of JWU’s Experiential Education and Career Service department.

“A student who participated in our DEE partnership with TD Garden was later hired by them as an intern, plus there is strong potential for her to be hired as a full employee.

We will be gathering more assessments of the students from our project partners so we can provide additional feedback on their soft skills.”

Young consistently hears from project partners that JWU students hit the ground running and aren’t afraid to dig in and roll up their sleeves. “That reputation differentiates us from other schools,” Young says. “There is so much potential for this form of learning to grow, especially as we initiate semesters and all of the colleges and majors incorporate this suite of experiences. For example, students are doing competitive analyses for companies and creating large event planning manuals for big companies, including Twin River Casino, and they’ll be working with the Professional Golfers’ Association (PGA), either doing event planning or fan experiences. We are looking forward to going more in-depth and wider with these DEE endeavors.”

Leverage Your Alumni Network!

Johnson & Wales is a university on the move. Whether you graduated last year, last decade or last century, much has changed on campus and with your fellow alumni. How can you remain connected to the people and places that made your JWU experience so memorable?

Volunteer

Alumni are valuable members of the Johnson & Wales community and current students love to learn from those who came before them. Whether you’re speaking to current students in the classroom, helping to recruit future Wildcats or volunteering at an event on campus, your expertise and passion make a lasting impact.

One way alumni are volunteering is through the student chapter of the Club Management Association of America (CMAA). By providing live and virtual club tours, jobs and internships, and presenting on campus, JWU alumni are giving students (and future colleagues) a firsthand look at club operations. CMAA faculty advisor Professor Matthew J. Samel, Ph.D., CHE, FMP, ’92, ’98 MBA says, “Our Club Management alumni provide students and faculty an incredible variety of learning experiences. Their overwhelming generosity of time, unfettered access and financial support are critical and often instrumental in early decisions about career choices made by our current students.”

Attend a Live or Virtual Event

JWU alumni events aren’t just for socializing and catching up with old friends. They are opportunities to exchange ideas, develop your professional skills and expand your network. Through the

JWU Connects program, you’ll be connected to fellow alums in your industry and beyond. Can’t make it to a live event? No problem! Our virtual programming gives you tools to enhance your career from anywhere in the world. Faculty-led webinars and virtual networking events are perfect for busy professionals who are short on time but inspired to continue their educational journey. See what your fellow graduates are saying about the text-based virtual networking events:

“Loving this online tool for networking! More please! I loved being able to get advice from professionals in their industry.”

– Alyssa Zonghetti ’02

“I like the ability to speak with multiple contacts at once, and the ability to connect with new people once a chat is completed.”

– Brian Ricciardi ’11

Give Back

As a Wildcat for life, you’re invested in the past, present and future of Johnson & Wales. As the university continues to solidify its place as a leader in experiential education, you can help drive innovation on campus. Your financial support expands access to education through scholarships, enhances academic offerings inside and outside of the classroom, and improves facilities and resources on all campuses. All gifts count and participation supports your university’s ability to adapt and remain competitive with higher education institutions worldwide.

Lend your support at giving.jwu.edu.

Connect

Dear Fellow Alumni,

The first few months of school were full of celebration as we welcomed the Class of 2023 to our campuses with much exuberance. Legacy students embarked on their own educational journey, which was paved by their parents and siblings before them.

Returning students, faculty and staff shared in the excitement for the start of school in a way that reinforced how we are a community representative of the four tenets of the Wildcat Way — Pride, Courage, Community and Character. Alumni returned to campus for Homecoming to cheer on the varsity teams and even compete in alumni games with their teammates and beloved coaches.

JWU Alumni Connect is your online platform for staying engaged with classmates, faculty and the university. Explore the alumni directory and message an old friend. Find a mentor or offer guidance to a mentee. Learn about changes at the university, discover events, browse jobs and much more! New features and functionality are constantly being added to the platform, so be sure to visit often and keep your profile up to date. You never know when a fellow alum will reach out with an exciting opportunity!

Visit jwuconnect.com to log in or create your account.

As we look ahead to warmer days, we have occasions to come together for informative programs and volunteer opportunities that will benefit us as alumni, as well as JWU students. Ensure that you don’t miss out by confirming your contact information at jwuconnect.com and watch your inbox and social media feeds for invitations and university news. There is so much happening at JWU and many ways for you to remain connected as Wildcats for Life!

Lori Zabatta ’95, ’19 MBA Director of Alumni Relations

CLASS NOTES

1973

DONALD SHEAFF PVD

BLUE BELL, PENNSYLVANIA

Donald is a field underwriter for Lincoln Heritage Life Insurance.

1976

ROBERT KORNITAS PVD

OLD BRIDGE, NEW JERSEY

Robert is a chef for Sodexo at the Reformed Church Home in Old Bridge.

WILLIAM LANGLOIS PVD

DAYVILLE, CONNECTICUT

Bill has been honored to be inducted into the USSSA (United States Slo-Pitch Softball Association) New England Hall of Fame as an umpire.

LINDA MAZZONE PVD

COVENTRY, RHODE ISLAND

Linda is the territory manager at Central Garden & Pet, which is based out of Hamilton, New Jersey.

1977

ANDRE REGGIO PVD

YARMOUTHPORT, MASSACHUSETTS

Andre is the owner of NE Click and Mortar LLC in Yarmouthport.

RANDY SNYDER PVD

LAWRENCEVILLE, GEORGIA

Randy works in store management at The Kroger Company in Alpharetta.

1978

ROBIN MARLEY PVD

PEPPERELL, MASSACHUSETTS

Robin is the owner of Crumpets in Pepperell.

PVD Providence

NMI North Miami

DEN Denver

CLT Charlotte

CHS Charleston

NOR Norfolk

VAIL Vail

International

ONL Online

1980

VINCENT RAZZANO PVD

NORTH BABYLON, NEW YORK

Vincent is a chef consultant and demonstrator for Zwilling J.A. Henckels LLC in Pleasantville.

1982

JEFFERY MANZULLO PVD

CENTER MORICHES, NEW YORK

Jeff is the head chef at Tiki Joe’s Captain’s Table at Captree Boat Basin in Babylon.

JAY NARTOWICZ PVD

ORLANDO, FLORIDA

Jay is the president of Nartowicz International Culinary Consulting LLC in Orlando.

1983

LEE GOLDBERG PVD

MAITLAND, FLORIDA

Lee is a district sales manager for The Vollrath Company LLC in Sheboygan, Wisconsin.

VASCO DE JESUS

RODRIGUES PVD

SAO BERNARDO DO CAMPO, BRAZIL

The International Law Students Association (ILSA) honored Vasco de Jesus with the Pamela Young Award at the 2019 Jessup International Rounds. He has been dedicated to the success of Jessup Brazil and a founding member of the All Rise Society.

1985

KEITH BOSTON PVD

MAYNARD, MASSACHUSETTS

Keith is the vice president of foodservice at Cumberland Farms in Framingham.

GILBERT BOYD PVD

IRVINGTON, NEW JERSEY

Gilbert is the chef and owner of Cookinfresh Food Marketing in Irvington.

JOEL PYSER PVD

SARASOTA, FLORIDA

Joel is the senior vice president of sales for Amadeus Hospitality, which is headquartered in Portsmouth, New Hampshire.

1986

JAMES COUGHLIN PVD

MISSOURI CITY, TEXAS

James is the executive chef at The Buckingham Senior Living Community in Houston.

1987

JAMES CAIOLA PVD

NEW YORK, NEW YORK

Jim is the proprietor of Tavern on the Green in New York.

KEITH DOUGLAS PVD

NEW YORK, NEW YORK

Keith is the managing director for Legends Hospitality at the One World Observatory in New York.

KRISTINE HIGHTOWER PVD

MIDDLETOWN, CONNECTICUT

Kristine is a cafeteria manager with Middletown Public Schools.

MICHAEL PANASUK PVD

TEWKSBURY, MASSACHUSETTS

Michael is executive chef at the Champion Sports Bar in the Boston Marriott Copley Place Hotel.

DIANNE SCHOOF BUCKLEY PVD

OXFORD, MASSACHUSETTS

Dianne is the director of dietary services at Goddard Homestead Inc in Worcester.

ROSS WEALE PVD

CROTON HDSN, NEW YORK

Ross Weale and his wife Denise Gerber Weale ‘89 announced that two varieties of their Dam Good™ English Muffins are now available from Fresh Direct for home and office delivery in the New York metro area.

1988

STEVEN HAYWARD PVD

STAMFORD, CONNECTICUT

Steven is the area director of operations for Serendipity Labs in New York City.

MARK MOELLER PVD

WESTPORT, CONNECTICUT

Mark is the national food and restaurant consultant for The Recipe of Success in Shelton.

AMAR SINGH ’89 MS PVD

PROVIDENCE, RHODE ISLAND

Amar is the president of India International Inc. in Providence.

JEFFREY SWIRSKY PVD

WINTER GARDEN, FLORIDA

Jeffrey is the regional director of hotel operations at AD1 Global in Orlando.

1989

MARIA FRANCO-BAVARO PVD

LAKE WORTH, FLORIDA

Maria is a director for FGF Brands, which is headquartered in North York, Ontario, Canada.

NANCI HALEY ’91 MS PVD

CROWN POINT, INDIANA

Nanci is the corporate director of revenue strategy at White Lodging Services in Merrillville.

KEVIN JURY PVD

LYKENS, PENNSYLVANIA

Kevin is the general manager at Lykens Valley Golf Resort in Millersburg.

GIANLUCA PARIS PVD

KEENE, NEW HAMPSHIRE

Luca is the owner of Luca’s Mediterranean Cafe in Keene.

CAROLYN PARIS PVD

KEENE, NEW HAMPSHIRE

Lindy is the director of food services for the Keene School District.

LISA STUART PVD

VERNON, CONNECTICUT

Lisa is the bakery manager at Highland Park Market in Coventry.

Club Management Association of America (CMAA) Industry and Alumni Panel from April 29, 2019 featuring: far left : Matthew J. Samel ’92 Ph.D., ’98 MBA, CHE, FMP, Professor, CMAA student chapter faculty advisor; 2 nd from left : James Reisig ’08, CCM, CFBE, general manager, The Tokeneke Club, Darien, Connecticut; 5 th from left : Kevin Duffy ’16, dining room manager at Spring Lake Golf Club, Spring Lake, New Jersey; 6 th fr left : Betsy Gregory ’07, director of team member engagement at Congressional Country Club, Bethesda, Maryland; 2 nd from right : Philip Santomaro ’99, CCM, CCE, general manager at Quidnessett Country Club, North Kingstown, Rhode Island; and far right : Joseph Leonardi ’97, ’99, M.A.T., CMC, director of culinary operations, The Country Club, Chestnut Hill, Massachusetts.

1990

RUSS BENSON PVD

LIBERTYVILLE, ILLINOIS

Russ has launched DayOne Hospitality Consulting, which provides a comprehensive suite of management advisory services to colleges, universities, corporations and healthcare institutions.

HAZEM GAMAL PVD

WEST ORANGE, NEW JERSEY

Hazem is the owner and COO of Thoth Advisory Services LLC in South Orange.

JOHN JOHNSEN PVD CRANSTON, RHODE ISLAND

John is a consultant at Data Science Consulting in Cranston.

JENNIFER JORDAN PVD

HUDSON, MASSACHUSETTS

Jennifer is the president of Jordan Enterprises Inc. in Marlborough.

GAIL MILLER PVD COLCHESTER, CONNECTICUT

Gail is a senior administrator with Edward Jones Trust Company in Glastonbury.

JOHN YENA ’ 93 MS PVD

SCITUATE, RHODE ISLAND

John is an assistant controller at Gilbane Building Company in Groton, Connecticut.

1991

JEFFERY BARTZ PVD

BROCKTON, MASSACHUSETTS

Jeffery is a cook at Cracker Barrel in Wrentham.

KEVIN CROKE PVD

COCONUT GROVE, FLORIDA

Kevin is the general manager of Tideline Ocean Resort & Spa in Palm Beach.

ALISA MCPHERON PVD

LIMA, OHIO

Alisa is a caterer for Fat Cat

Catering and the owner of Perfect Cheesecake Bakeware in Lima.

1992

STEVEN CORRY PVD

PROVIDENCE, RHODE ISLAND

Steven is the chef manager at Athena Health Care Associates in Woonsocket.

CHRISTOPHER WALL PVD

LA GRANGE, ILLINOIS

Chris is the manager of operations for Live Nation at the Aragon Ballroom in Chicago.

1993

DIANE CAINE PVD

CHEPACHET, RHODE ISLAND

Diane is the founder of Caine Coach and Consulting in Chepachet.

CAROLYN MCERLAIN PVD

HAMPTON, NEW HAMPSHIRE

Carolyn is the travel marketing manager for AAA Travel in Garden City, New York.

[2] WILLIAM RODGERS PVD

MIDLOTHIAN, VIRGINIA

Bill is the Northeast business development manager for Alto-Shaam Inc., which is headquartered in Menomonee Falls, Wisconsin.

SCOTT SOMERVILLE PVD SANDY, UTAH

Scott is the president and principal of Renascent Hospitality in Greenwood Village, Colorado, and owner of multiple Serendipity Labs co-working franchises in Denver, Colorado and Columbus, Ohio.

1994

ANTHONY COLE PVD HARWICH, MASSACHUSETTS

Anthony is the executive chef at the Chatham Bars Inn in Chatham.

JOSEPH PATRICK PVD

SOMERS POINT, NEW JERSEY

Joseph is the executive chef at Gourmet Caterers in Roslindale, Massachusetts.

THOMAS RACOSKY PVD KENSINGTON, MARYLAND

Thomas is the co-founder of Big Buns Damn Good Burgers in Arlington, Virginia.

1995

MELISSA DODICI NMI

FLORAL PARK, NEW YORK

Melissa is the general manager at Hurricane’s Bar & Grill at Ocean Bay Park in Ocean Beach..

TODD HOROWITZ PVD

SARATOGA SPRINGS, NEW YORK

Todd is the owner of 1970 in East Hampton.

DONALD MILLER PVD

WATERFORD, CONNECTICUT

Donald is the culinary director for the Mohegan Tribe in Wethersfield.

ANTHONY SENERCHIA MBA PVD

NORTH KINGSTOWN, RHODE ISLAND

Anthony retired from General Dynamics – Electric Boat after 42 years of employment; his final

position was chief of compliance / audit liaison.

APRYLLE WALLACE PVD

STOUGHTON, MASSACHUSETTS

Aprylle is the senior director of human resources for the Greater Boston Food Bank.

1996

SUZANNE BAGNERA ’98 MBA PVD

NORTH READING, MASSACHUSETTS

Suzanne has been named chair of the undergraduate program at Boston University’s School of Hospitality Administration.

JAMES FISHER PVD

NATICK, MASSACHUSETTS

James is senior project manager at Advisor 360 in Weston.

MATTHEW SHANK PVD

DRACUT, MASSACHUSETTS

Matthew is a building service specialist for Comcast in Hudson, New Hampshire.

1997

SEAN KELLY PVD

SMITHTOWN, NEW YORK

Sean is the vice president of finance at Verra Mobility in Roslyn Heights.

JOSEPH LEONARDI ’99

M.A.T. PVD

PLAINVILLE, MASSACHUSETTS

Joe is the director of culinary operations at The Country Club in Chestnut Hill.

KASHIDA MALONEY ’99 MBA PVD

NEW YORK, NEW YORK

Kashida is an assistant buyer for Jimmy Jazz in Secaucus, New Jersey.

CLASS NOTES

ROSEMARY REED NMI

SKOKIE, ILLINOIS

Rosemary is the co-owner (with her husband John) of Customized Culinary Solutions in Skokie.

SCOTT TITUS PVD

CONCORD, NORTH CAROLINA

Scott is the sales vice president of graphic communication southeast for Xerox Corporation in Charlotte.

1998

CARA BENSKI-MCPHEE PVD

CHICAGO, ILLINOIS

Cara is a training specialist at the Kennedy King College–Washburne Culinary Institute in Chicago.

EAMONN GREAVES PVD

STRATFORD, CONNECTICUT

Eamonn has been appointed global head of sales at SS&C Technologies Inc. in Windsor.

CHRISTOPHER IANNUCCI PVD

NORTH PROVIDENCE, RHODE ISLAND

Christopher is the CEO of CPI Holdings LLC in North Providence.

[3] ANTHONY MCPHEE ’00 MBA PVD

CHICAGO, ILLINOIS

Anthony is the program director for the Chicago Region C-CAP, which prepares high school students for culinary careers.

MARYA MOORE PVD

HULL, MASSACHUSETTS

Marya is the executive chef and director of restaurants at the Renaissance Boston Waterfront Hotel.

[4] CHRISTINE MORGNER PVD

ORADELL, NEW JERSEY

Christine is an account manager for Amazon Web Services in New York City.

[5] MARSHALL SHAFKOWITZ

’00 M.A.T. PVD

CHICAGO, ILLINOIS

Marshall is the executive director of the Brightwater Culinary School at Northwest Arkansas Community College in Bentonville.

1999

[6] VISHWESH BHATT NMI

OXFORD, MISSISSIPPI

Vishwesh received the James Beard Award for Excellence for Best Chef: South.

JONATHAN ELIAS ’13 MBA PVD

COVENTRY, RHODE ISLAND

Jonathan was assigned back to Rhode Island in 2018 to serve as the Inspector General for the Rhode Island National Guard, where he will serve for the next few years before retirement. He has served in Kentucky, Panama, Germany, Alabama, Kuwait, Iraq, Kosovo, Massachusetts, Texas, Afghanistan, Kansas, Ukraine and Colorado.

KEVIN LACEY PVD

NASHUA, NEW HAMPSHIRE

Kevin is a training technology speicalist at Enterprise Training & Guidance in Bedford, Massachussetts.

ASHISH MAHAJAN MBA PVD

NEW HYDE PARK, NEW YORK

Ashish is the founder and principal of AUM Partners LLC in New York.

PHILIP SANTOMARO PVD

NORTH PROVIDENCE, RHODE ISLAND

Phil is the general manager at Quidnessett Country Club in North Kingston.

[7] DEREK WAGNER PVD

PROVIDENCE, RHODE ISLAND

Derek, the chef and owner of Nick’s on Broadway, opened Nick’s on Westminster last spring; it is located in the financial district of Providence.

6

LORI WIGLER PVD

BROOKLYN, NEW YORK

Lori works in the advertising and marketing department at Horizon Media in New York.

2000

LISA BEY ’03 MBA PVD

NORTH PROVIDENCE, RHODE ISLAND

Lisa is the clinical data analyst lead for Neighborhood Health Plan of RI in Providence.

RONALD BROWN ’18 MBA PVD

GREENWICH, CONNECTICUT

Ronald is the grill room manager at the Sleepy Hollow Country Club in Scarborough, New York.

WILMA CALDERON PVD

NEW YORK, NEW YORK

Wilma is an administrative assistant at Horizon Media in New York.

JOSEPH STALABOIN ’05 MBA PVD

COVENTRY, RHODE ISLAND

Joe is the senior field system manager at Johnson & Johnson in Raynham, Massachusetts. 2001

DENISE MILLER NOR WATERFORD, CONNECTICUT

Denise is the director of sales and marketing at Michael Jordan’s Steakhouse in Uncasville.

2002

SCOTT HILER PVD

BERGENFIELD, NEW JERSEY

Scott is a business education teacher for the Tenafly Board of Education in New Jersey.

EDUARDO MOYA PVD

SAN DIEGO, CALIFORNIA

Eddie is a regional business manager and corporate executive chef for Litehouse in Sandpoint, Idaho.

TIFANY SANDERS PVD

WOONSOCKET, RHODE ISLAND

Tifany works in career placement at Community College of Rhode Island in Warwick.

TANIKA SMITH PVD

NORTH ATTLEBORO, MASSACHUSETTS

Tanika is an enrollment management contact at Northeastern University in Boston.

2003

AMANDA IRIZARRY PVD

KEANSBURG, NEW JERSEY

Amanda is the food safety director at Brian Shube Consulting Inc. in Monroe Township.

2004

GIBRAN ALVARADO PVD

NEW YORK, NEW YORK

Gibran is a clinical account manager at Maximus in New York.

TARYN BAROFFIO ’06 MBA CHS

GARDNER, MASSACHUSETTS

Taryn is the director of human resources at Great Wolf Lodge in Fitchburg.

JAMES PROULX PVD

EAST GREENWICH, RHODE ISLAND

James is a proximity marketing manager at Andersen Corporation in Northborough, Massachusetts.

RYAN VAN WEEZEL PVD

BOSTON, MASSACHUSETTS

Ryan is a financial advisor with Caderet Grant & Co. in Dedham.

TIMOTHY WALKER PVD

WILLIMANTIC, CONNECTICUT

Timothy is the office manager at B&M Catering in Pawtucket, Rhode Island.

2005

[8] LIA BRIGNER PVD

WINDERMERE, FLORIDA

Lia is the owner of Couture Cakes in Orlando.

[9] MATTHEW MORROW PVD

BETHLEHEM, PENNSYLVANIA

Matt is the executive vice president of sale and operations at AIP Group in New York, New York.

JEAN TINNELLY PVD

BROOKLYN, NEW YORK

Jean is a senior account executive at DarPro Solutions in Newark, New Jersey.

2006

TIMOTHY BROCKMON PVD

BALLSTON SPA, NEW YORK

Timothy is the executive chef at Boca Bistro in Saratoga Springs.

JAMES GROSS ’09 MBA PVD

EAST BROOKFIELD, MASSACHUSETTS

James is a beertender and designer at Timberyard Brewing Company in East Brookfield.

MICHAEL HARACZ PVD

SCHAUMBURG, ILLINOIS

Michael is a senior corporate chef for Bell Flavors & Fragances in Northbrook.

ALBERT KUNCO PVD

CHARLESON, SOUTH CAROLINA

MICHAEL RAMONDI PVD

MILTON, MASSACHUSETTS

Michael is the dining room manager for FLIK International Corp. at Fidelity Investments in Boston.

2007

DAVID CAMPOPIANO PVD

CRANSTON, RHODE ISLAND

Dave is director of fan and community engagement for the New England Revolution in Foxboro, Massachusetts.

SARAH CIRELLI PVD

BELMAR, NEW JERSEY

Sarah is the head of marketing at Grassi & Co. in New York.

JESENIA GUZMAN ’09 MBA PVD

NEW YORK, NEW YORK

Jesenia is the travel and human resources supervisor at Giorgio Armani Corporation in New York.

ELIZABETH KENSICKI PVD

LYNNFIELD, MASSACHUSETTS

Liz is an account manager for Oracle in Burlington.

STEPHEN MAZZARIELLO PVD

LITTLE FALLS, NEW JERSEY

Stephen is the regional fresh director for Walmart in New Jersey.

2008

KEVIN ABRAMCZYK NMI

HANOVER, PENNSYLVANIA

Kevin is the head chef at the Spa Creek Galley at the Annapolis Yacht Club in Maryland.

WHITNEY BURNSIDE DEN

LANGLEY, WASHINGTON

Whitney is head brewer at 10 Barrel Brewing in Portland, Oregon.

KEVIN ESTRELA PVD

JOHNSTON, RHODE ISLAND

Kevin is the region manager of the Northeast Dippin’ Dots.

BETHANY HOLLERAN PVD

SEEKONK, MASSACHUSETTS

Bethany is a senior UX designer at GE Digital in Providence, Rhode Island.

ELINORE PERRY PVD

SOMERVILLE, MASSACHUSETTS

Ellie is a registered dietitian for Aramark at the Berklee College of Music in Boston.

JAMES REISIG PVD

WHITE PLAINS, NEW YORK

James is the general manager at The Tokeneke Club in Darien, Connecticut.

[10] LAURA WEBER CLT

CHARLOTTE, NORTH CAROLINA

Laura was promoted to director of marketing of Envision Group at Compass Group. She also has a local home-based honey business called Hello Honey. 9

Albert has been appointed executive chef of The Hyatt Place and Hyatt House.

CLASS NOTES

2009

GREGORY BRUNO ’15 MBA PVD

LINCOLN, RHODE ISLAND

Greg is a change management project manager at Dell Technologies in Hopkinton, Massachusetts.

COREY CANTRELL PVD

WARWICK, RHODE ISLAND

Corey is the senior e-commerce manager at FGX International in Smithfield.

MELISSA CELLI PVD

FRAMINGHAM, MASSACHUSETTS

Melissa is a team leader at Whole Foods Market in Somerville.

KAYLA JOYNES PVD

WARWICK, RHODE ISLAND

Kayla is the human resources manager at The Newport Harbor Hotel and Marina in Newport.

MICHAEL MYERS PVD

CONSHOHOCKEN, PENNSYLVANIA

Michael is the group sales manager at the Embassy Suites in Wayne.

STEPHEN OLSEN PVD

BLOOMFIELD, NEW JERSEY

Stephen is the general manager at Docks Oyster Bar & Seafood Grill in New York, New York.

GARY RUSSELL NMI

WEST ROXBURY, MASSACHUSETTS

Gary is the lead concierge for Highbridge Concierge at The Towers of Chestnut Hill.

TRACY SCHWARTZ PVD

ENGLISHTOWN, NEW JERSEY

Tracy is the front desk manager at The Westin New York at Times Square.

2010

AMBER BECKWITH PVD

WINDSOR, MAINE

Amber is the Leadership Colby Fund officer at Colby College.

CHARLES BRYANT PVD

NORTH BERGEN, NEW JERSEY

Charles is the store manager at Lowe’s Companies Inc. in North Bergen.

KAITLIN COOGAN PVD

MOUNT PROSPECT, ILLINOIS

Kaitlin is a chef for Sodexo at Harper College in Palatine.

MOLLY MATELSKI DEN

CHICAGO, ILLINOIS

Molly is a hospitality consultant (Molly Matelski Consulting) in Chicago.

BRITTANY MOSS PVD

JAMAICA, NEW YORK

Brittany is a legal analyst for ASRC Federal Holdings Company–DANY in Beltsville, Maryland.

RICHARD ROTH MBA PVD

SAUNDERSTOWN, RHODE ISLAND

Richard is an architectural project manager at Norr LLC.

LAUREN SCHARFING PVD

BRIARWOOD, NEW YORK

Lauren is a director of food services for Restaurant Associates in New York.

2011

NATASHA ARROYO ‘18 MBA PVD

CRANSTON, RHODE ISLAND

Natasha is a sales representative for A & H Manufacturing in Johnston.

GABRIEL CAMPOS PVD

ROXBURY, MASSACHUSETTS

Gabriel is a senior catering sales executive at The Westin Copley Place in Boston.

TANIA CAROSI PVD

BRISTOL, RHODE ISLAND

Tania is assistant project manager at the North Hill Retirement Community in Needham, Massachusetts.

DEBRA CORMIER PVD

CUMBERLAND, RHODE ISLAND

Debra handles marketing and sales for WRIK Entertainment in North Smithfield.

COURTNEY DIAL NMI

PLYMOUTH, MASSACHUSETTS

Courtney is director of catering for Aramark at Fenway Park.

LAURA GORSKI PVD

HICKSVILLE, NEW YORK

Laura is the senior supply chain program manager for Uber in Brooklyn.

DOMINIQUE HARVEY PVD

ROXBURY CROSSING, MASSACHUSETTS

Dominique is a line and prep cook at Trip Advisor in Needham.

CRISTHAL SOLANO PVD

EVERETT, MASSACHUSETTS

Cristhal is a customer success manager for Datadog in Boston.

BRIAN SPERO PVD

PORTSMOUTH, RHODE ISLAND

Brian works in receiving at Dean Warehouse in Warwick.

2012

PEDRO ARMENTA PVD

CHICAGO, ILLINOIS

Pedro is a pastry chef at The Peninsula Chicago.

TIMOTHY BACHER PVD

MONROE, NEW YORK

Timothy is a food service director at FLIK International Corp. at Becton, Dickinson and Company in Franklin Lakes, New Jersey.

KEVIN BENJAMIN PVD

TAUNTON, MASSACHUSETTS

Kevin is a major account executive at Image Tech-Xerox in Canton.

GREGG DENTON PVD

CHICAGO, ILLINOIS

Gregg is the bar manager at R Public House in Chicago.

ASHLEY DONOGHUE PVD

BRAINTREE, MASSACHUSETTS

Ashley is the front office director at the Nine Zero Hotel in Boston.

EDWARD HELB PVD

PAWTUCKET, RHODE ISLAND

Edward works in sales at Staples Inc. in Sewell, New Jersey.

JENNA HOANG PVD

PEABODY, MASSACHUSETTS

Jenna is the general manager at Regina Pizzeria in Allston and the president of Boston Green Health in Cambridge.

SHAUN LA GALA PVD

PASSAIC, NEW JERSEY

Shaun is the director of front office at the Westin New York at Times Square.

MITCHELL MAURICIO PVD

SOMERSET, MASSACHUSETTS

Mitchell is the executive chef at Agawam Hunt in Rumford, Rhode Island.

LAUREN ORTIZ PVD

NORTH BERGEN, NEW JERSEY

Lauren is a catering manager for Restaurant Associates in New York, New York.

ELIZABETH PERSCH PVD

WESTFIELD, MASSACHUSETTS

Liz is a sales representative for Liberty Mutual Insurance in Springfield.

KEVIN SIMLEY DEN

LAKEWOOD, COLORADO

Kevin is the executive chef at the Ranch Restaurant at Keystone Resort in Keystone.

KIM-MARIE STALABOIN PVD

COVENTRY, RHODE ISLAND

Kim-Marie is the sales senior administrative assistant at Providence Mutual Fire Insurance Company in Warwick.

DANIEL STULLER ’14 MBA PVD

CAMBRIDGE, MASSACHUSETTS

Daniel is the corporate accounts analyst at Wellington Management in Boston.

2013

JULIE BOCK PVD

ASTORIA, NEW YORK

Julie is the director of production at Creative Edge Parties in New York.

ADAM BOLOTIN PVD

CHICAGO, ILLINOIS

Adam is a criminal defense attorney at Pissetzky and Berliner LLC in Chicago.

COREY BRANDL PVD

NEW YORK, NEW YORK

Corey is a senior account executive at Digg in New York.

KATHERINE CATALANO PVD

ORANGE, CONNECTICUT

Katie and two other chefs from One Bistro at Sheraton Four Points in Norwood, Massachusetts, were the winners on the Food Network program Guy’s Grocery Games and were awarded $20,000.

ALISON DENTON PVD

CHICAGO, ILLINOIS

Alison is a chef at Onward Restaurant in Chicago.

HERCULANO FIGUEIREDO PVD

OXFORD, PENNSYLVANIA

Herculano is the director of business and channel development at Comcast in Philadelphia.

HARRISON GINSBERG PVD

BROOKLYN, NEW YORK

Harrison is the head bartender and bar manager at Crown Shy in New York.

HANNAH HEYER PVD

NEW YORK, NEW YORK

Hannah is the director of front office at The Peninsula New York.

JAMES KELLY PVD

TAPPAN, NEW YORK

James is an account service representative for The Walt Disney Company in New York.

MICHAEL LEA PVD

NESCONSET, NEW YORK

Michael is an anti-money laundering specialist at Signature Bank in New York.

LYNNETTE MARTINEZ PVD

WEST WARWICK, RHODE ISLAND

Lynnette is a senior accountant with Blum, Shapiro & Company P.C. in Cranston.

JOSHUA MATULSKY PVD ANDOVER, MASSACHUSETTS

Josh is a field training manager at Legal Sea Foods Inc. in Boston.

MICHELLE MEEHAN ’15 MBA CLT

CHICAGO, ILLINOIS

Michelle is the general manager for FLIK International Corp. at Kirkland & Ellis LLP in Chicago.

SOKHOEUN PEOV MBA PVD

NASHUA, NEW HAMPSHIRE

Sokhoeun is the learning and development manager at Primark USA in Boston, Massachusetts.

DREW PONTILLO PVD

NEW YORK, NEW YORK

Drew is the senior sales manager at Arlo Hotels in New York.

NICHOLAS PROVENZANO PVD

COVENTRY, RHODE ISLAND

Nick is an additive manufacturing engineer at R&D Technologies Inc. in North Kingstown.

PETER ROSA PVD

RED BANK, NEW JERSEY

Peter is an associate attorney at Grill & Chama in Woodbridge.

TAYLOR SPARROW NESBIT CLT

CHICAGO, ILLINOIS

Taylor is the senior events manager at Marcus Evans Ltd. in Chicago.

YASMINA THOMAS ED.D. PVD

WARWICK, RHODE ISLAND

Yasmina is a second grade teacher in Barrington Public Schools.

KIMBERLY WONG CLT

BRICK, NEW JERSEY

Kimberly is an account manager at Adprime Health in New York City.

2014

JACOB BRIERE CLT

BROOKLYN, NEW YORK

Jacob is a corporate chef at Chobani LLC in New York.

MARQUIS COOPER PVD

ATTLEBORO, MASSACHUSETTS

Marquis is an internal audit and Sarbanes-Oxley analyst at Chase Corporation in Westwood.

MORGAN DILLON PVD

NEW YORK, NEW YORK

Morgan is the general manager of Maialino Mare in Washington, D.C.

BRIAN DINAN ’15 MBA PVD

PROVIDENCE, RHODE ISLAND

Brian is the chef at Los Andes Restaurant in Providence.

BIRTHS

ROSS FRAZIN PVD

WEST NYACK, NEW YORK

Ross is the owner of A&J Arms in Bardonia.

ALISON GREENE PVD

WEST WARWICK, RHODE ISLAND

Alison is the administrative coordinator for Brown University’s Advance Clinical Translational Research in Providence.

KARA HERBECK PVD

PHOENIX, ARIZONA

Kara is the director of front office at the TWA Hotel in Jamaica, New York.

EMILY HEWETT CLT

BOULDER CITY, NEVADA

Emily Hewett is a corporate chef for Chobani headquartered in New York.

JASON HUBBARD PVD

BURLINGTON, MASSACHUSETTS

Jason is a benefits analyst for Namely in New York, New York.

1997 [11] NICOLE ROLLINS CLT and Stewart Savannah Rose

2015 [12] STEPHANIE GREY NMI Cara Lynn

MATTHEW LIEBMAN DEN

LOS ANGELES, CALIFORNIA

Matthew is the head of sales at NexTravel in Santa Monica.

ELIZABETH MADZIN PVD

RUMFORD, RHODE ISLAND

Elizabeth is the assistant director of annual giving at The University of Rhode Island in Kingston.

MARIA MARBLE PVD

PROVIDENCE, RHODE ISLAND

Maria is a front desk supervisor at Hyatt Hotels.

JENNIFER MCLEAN PVD

PROVIDENCE, RHODE ISLAND

Jennifer is the program manager of phonathon and marketing operations at Brown University in Providence.

TERRY MULLEN ’15 MBA PVD

ORLANDO, FLORIDA

Terry is a tax supervisor at WithumSmith + Brown P.C. in Orlando. 12

CLASS NOTES

HALEE RAFF PVD

CHICAGO, ILLINOIS

Halee is an executive sous chef at Porter Kitchen and Deck in Chicago.

STEVEN REGO PVD

TIVERTON, RHODE ISLAND

Steven is the manager of Savor the Moment Cafe at the Fall River Carousel in Battleship Cove.

MICHAEL ROMANO PVD

OAK RIDGE, NEW JERSEY

Michael is the manager at Stone Water at Three Peaks Marina in Lake Hoptacong.

SHAYNA TATZ PVD

BUFFALO GROVE, ILLINOIS

Shayna is the catering supervisor for Sodexo Inc. at Armour House in Lake Forest.

[13] MARIA WHITEHEAD CLT

CHESAPEAKE, VIRGINIA

Maria is a chef instructor at the Art Institute of Virginia Beach.

2015

NA’KIA BURRELL ’17 MBA PVD

YONKERS, NEW YORK

Na’Kia is a manager-in-training for FLIK International Corp. Market Café in New York.

STEVEN DOMINGUEZ PVD

CHICAGO, ILLINOIS

Steven is a research and development chef at PepsiCo Inc. in Barrington, Illinois.

DILLON FERNANDES PVD

MORRISTOWN, NEW JERSEY

Dillon is a consultant at Deloitte in Parsippany.

MELANIE FISCHER CLT

PENSACOLA, FLORIDA

Melanie is the events chef at Chobani, which is headquartered in New York, New York.

MICHAEL GOPIN PVD

CHELMSFORD, MASSACHUSETTS

Michael is the warehouse manager at Joseph’s Bakery in Lawrence.

LETHIA KENION PVD

MIDDLETOWN, DELAWARE

Lethia is a food service manager for Amtrak in Washington, D.C.

FLORENCE LI PVD

BROOKLYN, NEW YORK

Florence is the rooms division assistant manager at Four Seasons Hotel New York Downtown.

EMILY LOGAN PVD

ROCKAWAY BEACH, NEW YORK

Emily is a recipe and menu development chef for the New York City Office of Food and Nutrition Services.

DEANDRA LUBIN PVD

SPRING VALLEY, NEW YORK

Deandra is the manager at The Cheesecake Factory in Nyack.

KYANA MANGOL PVD

WHITE PLAINS, NEW YORK

Kyana is a food service manager for Aramark at U.S. Wiggins Elementary School in Camden, New Jersey.

TYLER MARSHALL PVD

WASHINGTON TOWNSHIP, NEW JERSEY

Tyler is a sous chef for FLIK International Corp. at Becton, Dickinson and Company in Franklin Lakes.

KEITH MCCONNELL NMI

OCALA, FLORIDA

Keith is the chef de cuisine at The View in Oakdale restaurant on Long Island, New York.

COLLEEN MCKENNA PVD

NORTH PROVIDENCE, RHODE ISLAND

Colleen is the food and beverage manager at the Newport Harbor Hotel and Marina.

ERINN PLUMB PVD

FERNANDINA BEACH, FLORIDA

Erinn is the guest experience supervisor at the Ritz-Carlton on Amelia Island.

JORGE SERRA PVD

CORONA, NEW YORK

Jorge is a catering sales manager at the Loews Regency New York.

ERIN SLAVIN PVD

MORGANVILLE, NEW JERSEY

Erin is an anti-money laundering investigator at Standard Chartered Bank in Newark.

KATHRYN SMURRO PVD

NEW YORK, NEW YORK

Kathryn is a legal secretary at Dechert LLP in New York.

BRANDON THOMAS ’17 MBA

DEN

CHICAGO, ILLINOIS

Brandon is a chef at HB Home Bistro in Chicago.

EMILY WILLIAMS PVD

PROVIDENCE, RHODE ISLAND

Emily is a corporate social responsibility specialist at Amica Mutual Insurance Company in Lincoln.

2016

SAVANNAH CASS PVD

CHICAGO, ILLINOIS

Savannah is the owner of Blissful Belly Nutrition LLC in Chicago.

EMILY DONLON PVD

CHICAGO, ILLINOIS

Emily is a pastry chef at Lettuce Entertain You Enterprises in Chicago.

KEVIN DUFFY PVD

MONTVILLE, NEW JERSEY

Kevin is the dining room manager at Spring Lake Golf Club in Spring Lake.

ALEXA ESPINAL PVD

JERSEY CITY, NEW JERSEY

Alexa is the sales design engineer at Creston Electronics in Rockleigh.

CAROLINE GAUGHAN PVD

CRANSTON, RHODE ISLAND

Caroline is the retention and events coordinator for the New England Revolution in Foxboro, Massachusetts.

SAMANTHA JACOBS PVD

MIDDLE VILLAGE, NEW YORK

Samantha is the global sales coordinator for meetings and events for Accor North America, which is headquartered in Doral, Florida.

SHYI-JIUNN KANG PVD

NORTH BRUNSWICK, NEW JERSEY

Shyi-Jiunn is a receptionist and hospitality manager at Engel & Volkers in New York, New York.

MAGGIE LAWLER PVD

MALDEN, MASSACHUSETTS

Maggie is the general manager of the British Airways Lounge in Boston Logan Airport for FLIK International Corp.

KEVIN MURRAY PVD

TUSCALOOSA, ALABAMA

Kevin is the executive performance chef at The University of Alabama Department of Intercollegiate Athletics in Tuscaloosa.

TEA PAYSON PVD

BOLTON, MASSACHUSETTS

Tea is an associate engineer at Comtronics Bearcom in Quincy.

NICHOLAS SCLAFANI PVD

COLTS NECK, NEW JERSEY

Nicholas is a sous chef for FLIK International Corp. at 1 Liberty Plaza in New York.

ERICA SNARSKI PVD

BROOKLYN, NEW YORK

Erica is a catering sales supervisor for The Madison Square Garden Company in New York.

DAVID TINTWEISS DEN

BOHEMIA, NEW YORK

David is the payroll manager at Payroll Dynamics in Hauppage.

CORY TOMAINO-OVERHOLT PVD

RED BANK, NEW JERSEY

Cory is a sous chef for FLIK International Corp. at Becton, Dickinson and Company in Franklin Lakes.

STEPHANIE TROMBETTA NMI

CAROL STREAM, ILLINOIS

Stephanie is an event planner at Be Our Guest Event Services in Carol Stream.

2017

ZANOVIA HOLSTON PVD

LEDYARD, CONNECTICUT

Zanovia holds the position of designer drafter II /design lead at American Systems in Norwich.

MEGAN JANIS PVD

COMMACK, NEW YORK

Megan is a production runner/ assistant at Live Nation NYC.

MARIA KANELLIS PVD

OTTAWA, ILLINOIS

Maria recently signed a five-year contract with World Wrestling Entertainment Inc.

TUGBA KAPLAN PVD

CRANSTON, RHODE ISLAND

Tugba is a cook at Nick’s on Westminster in Providence.

RAMON NUNEZ PVD

PROVIDENCE, RHODE ISLAND

Ray and his fiancée Taryn Hann ’17 have started a creative consulting agency together; Ray is also now a community director with the media company IdeaSoil.

KEN POLK MBA ONL

OLYMPIA FIELDS, ILLINOIS

Ken is the executive chef at Batter & Berries in Chicago.

NAOMI RUSSELL ’18 MBA PVD

FREEPORT, NEW YORK

Naomi is the office manager at Snapchef in Cranston, Rhode Island.

KIEANA STUEHMER PVD

MIDDLETOWN, NEW YORK

Kieana is the casino VIP host at Empire Resorts in Monticello.

LAURA VILLANUEVA MBA ONL CHICAGO, ILLINOIS

Laura is a project manager at Microsoft Corporation.

JESSICA WELLHAUSEN PVD

MOUNT SINAI, NEW YORK

Jessica is the assistant front office manager at the TWA Hotel in Jamaica (New York).

WEDDINGS

2011

[14] HEATHER (BIERLAIR) RAGAGLIA PVD and Michael Ragaglia

May 4, 2019

[photo by Sandy Swagger Jones]

2012

[15] JAMIE (BLEA) CARPENTER CLT and Kevin Carpenter

July 27, 2019

2013

JONATHAN CLARK ’16 MBA PVD and Elizabeth (Cameron) Clark

August 9, 2019

[16] PETER ROSA PVD and Victoria E. Paone

June 1, 2019

CLASS NOTES

2018

CHRISTINA

COLAFRANCESCO ONL

CRANSTON, RHODE ISLAND

Christina is the proud owner of Tina’s Hair Palace in Johnston.

DANIEL FRIGERI CLT

STRONGSVILLE, OHIO

Daniel is a culinary events associate for Chobani.

MADISON HERNANDEZ PVD

NEW YORK, NEW YORK

Madison is a marketing analyst at American Express Corporation in New York.

ANH HO PVD

NEW YORK, NEW YORK

Roxy is a leasing consultant in New York City.

JASON MCKEOWN PVD

HAWTHORNE, NEW JERSEY

Jason is a graduate assistant with Providence College Athletics Facilities and Operations in Providence, Rhode Island.

TAHLIQ MILLS PVD

ALEXANDRIA, VIRGINIA

Tahliq recently completed the Management Acceleration Program with MGM Resorts International. He is now the assistant general manager at FELT Bar & Lounge at the MGM National Harbor in Maryland.

SARA PAESANO PVD

NORTH PROVIDENCE, RHODE ISLAND

Sara is the event coordinator at Kirkbrae Country Club in Lincoln.

MICHAEL PROCTOR PVD

ROCKLAND, MASSACHUSETTS

Michael is a customer experience associate at Draft Kings in Boston.

RACHEL SYLVIA PVD

MONTEBELLO, NEW YORK

Rachel is an account executive at Area 23 in New York.

MACKENZIE THOMPSON PVD

HOBOKEN, NEW JERSEY

Mackenzie is a guest service agent for FLIK International at Allianz in New York City.

CAROL VIAMONTE PVD

CHICAGO, ILLINOIS

Carol is a compliance specialist at Guaranteed Rate in Chicago.

VICTORIA WOODARD PVD

WEST SAND LAKE, NEW YORK

Victoria is an associate event planner for Mazzone Hospitality LLC in Albany.

PAIGE ZUBER PVD

YONKERS, NEW YORK

Paige is a café manager for FLIK International Corp. in New York.

2019

BRADY CAITO DEN

MIAMI, FLORIDA

Brady is a cook at the Pritikin Longevity Center + Spa in Miami.

NINA D’ELIA PVD

WALTHAM, MASSACHUSETTS

Nina is a sales coordinator with PSAV in Burlington.

TAYLOR DUQUETTE PVD

HARRISVILLE, RHODE ISLAND

Taylor is an inside sales representative for the New England Revolution in Foxboro, Massachusetts.

EMMA FITZPATRICK PVD

HUNTINGTON, NEW YORK

Emma is a baking & pastry voyager at the Orlando World Center Marriott in Florida.

MARKUS GORHAM NMI

HAMPTON, VIRGINIA

Markus is the A.M. supervisor at iPic Entertainment in North Miami Beach.

JIAXIN LIU PVD

BRIGHTON, MASSACHUSETTS

Jiaxin is a pastry cook at the Encore Boston Harbor Resort and Casino in Everett.

KIARA O’DONNELL RILEY PVD

CAMBRIDGE, MASSACHUSETTS

Kiara is a pastry cook at the Encore Boston Harbor Resort and Casino in Everett.

KYUNG SOO RHO PVD

NEW YORK, NEW YORK

David is a room operations voyager at the Sheraton New York Times Square Hotel.

SHANNON SAUNDERS NMI

MIAMI, FLORIDA

Shannon is the owner of Euphoric Naturals based in Miami.

MICHAEL SMITH PVD

WOONSOCKET, RHODE ISLAND

Michael is a shift supervisor at Uno Pizzeria & Grill in Smithfield.

AMANDA VIGLIAROLO PVD

MILLER PLACE, NEW YORK

Amanda is the owner and head baker of The Whisk Bakery in Smithtown.

MICHAEL WEISHAUS PVD

PELHAM, NEW YORK

Michael is a café manager for FLIK Hospitality Corp in New York.

SUBMISSIONS

If there’s news in your life you’d like to share with fellow alumni, please send us photos and announcements about your career, recent weddings, unions and additions to your family.

Images: To submit images from your event, please provide high resolution digital files (minimum one megabyte [1 MB] in size, in jpeg format), or actual photographs.

Entries may be emailed to alumni@jwu.edu or mailed to Alumni Relations, ATTN: Class Notes, c/o Johnson & Wales University, 8 Abbott Park Place, Providence, RI 02903

IN MEMORIAM

ALUMNI

DANIEL ARRIGHI ’62

May 18, 2019

ROBERT NEWELL ’66

July 19, 2019

ROBERT SANCHES ’66

September 3, 2019

WALTER J. SCOTT ’66 August 18, 2019

ROCK R. ALLARD ’69 August 21, 2019

JEAN B. CIEJKA ’74

April 8, 2019

JAMES E. BEERMANN ’76

August 11, 2019

LEO P. DEROY ’76

August 29, 2019

MARY E. GORDON ’76

September 26, 2019

DONALD E. LAMOND ’76

September 13, 2019

THOMAS LYNCH ’76 April 16, 2019

UMBERTO V. REGINE ’76

September 14, 2019

JOHN ROPERTI ’76 April 21, 2017

ARTHUR R. CLOUTIER ’77

September 1, 2017

WILLIAM D. COLE ’77

June 19, 2019

RONALD R. LACHANCE ’78

July 20, 2019

LOUIS D. MEGLIO ’78 April 18, 2019

RICHARD E. EDGERTON ’79

August 22, 2019

HOWARD E. HOOVER ’79

September 10, 2019

WILLIAM F. PACHECO ’79

November 12, 2018

DAVID J. WHITNEY ’79

March 16, 2019

DONALD S. ASHWORTH ’80

June 30, 2019

HENRY J. CAMPBELL ’80

May 28, 2019

FRANK J. SMITH ’80

April 9, 2019

VENUS JONES ’81

March 12, 2019

CHARLES M. FAMA ’82

October 12, 2019

BRIAN G. MCCLELLAN ’82

March 15, 2019

NANCY E. CUMMINGS ’83

February 19, 2019

ROBERT M. DASSATTI ’84

March 27, 2019

STEPHEN J. BEDNAR IV ’85

July 31, 2019

SCOTT T. ST. JOHN ’85

June 9, 2019

GEORGE H. ANBINDER ’87

August 24, 2019

BRIAN T. FARIAS ’88

June 23, 2019

RAYMOND G. GOYETTE JR. ’88

February 12, 2019

JOSEPH H. MASTON ’88

April 18, 2019

JOHN P. STRICKLER ’88

September 26, 2019

RICHARD J. FEROLITO ’89

March 1, 2019

DENNIS E. MELLO ’89

June 21, 2019

STEPHEN F. RIVERS ’89

September 25, 2019

KARYN D. SMITH ’89

June 7, 2019

JEANNETTE MELLO ’90

June 21, 2019

DANIEL A. NEUFELD ’90

June 9, 2019

RICHARD D. RUGGIERI JR. ’90

May 17, 2019

KELLY H. TRAKAS ’90

October 5, 2019

DOUGLAS S. BLACKA ’91

October 18, 2019

RONNELL D. WHITE ’91

July 4, 2019

DAVIDA MANDARINO ’92

June 12, 2019

JOSHUA MEEHAN ’93

September 14, 2019

TODD TOWMBLY ’93

April 24, 2019

WILLIAM R. COSTANTINO ’94, ’97 M.S.

August 20, 2019

VIANNA M. HURLEY ’94

April 1, 2019

CAROLYN J. (CASARANO)

MARTIN ’94

August 16, 2019

JUNE J. PUTNAM-GOLDSMITH ’94

March 21, 2019

SHAWN RADFORD ’95

March 31, 2019

HUGH F. HALL ’96

May 20, 2019

THERESA O’LOUGHLIN ’96 May 11, 2019

STEVEN ORZECHOWSKI ’96

September 15, 2019

MARK S. BURKE ’97 April 22, 2019

SEAN COLLINS ’97

July 18, 2019

LISLE H. MILLARD ’97 April 26, 2019

RYAN OBLNSKY ’99

April 2, 2019

SHAWN WHALEN ’99 May 15, 2019

MATTHEW A. WATTS ’00

May 28, 2019

THOMAS CLAY ’02

June 2, 2019

JOSHUA P. WOODRUFF ’02

April 3, 2019

ROBERT E. DOYLE ’03

May 27, 2019

AARON D. LINK ’04

November 23, 2018

MICHELLE MOMPIE ’05

September 5, 2019

RYAN N. STACHELEK ’05

September 22, 2019

RYAN K. VANBUSKIRK ’06

June 18, 2019

MICHAEL LABBE ’08

October 10, 2019

MARCUS J. LUPPINO ’08

March 22, 2019

KEVIN A. MONALDI ’08

June 26, 2019

BRIAN W. MURPHY ’08

June 22, 2019

JOHN R. BRUNEAU ’09

July 28, 2019

MATTHEW J. ALBERT ’10

March 31, 2019

MICHAEL D CAPOLUPO ’10

April 2, 2019

ERICA R. (VAN DYKE) MITZELFELD ’12

September 28, 2019

LAUREN M. ISE ’13

March 13, 2019

KRISTIN N. MATSON ’15

September 29, 2019

FACULTY, STAFF AND FRIENDS

MARCIA K. ARAUJO

July 9, 2019

LEAH CHASE ’09 HON.

June 1, 2019

JUDE G. FERREIRA

August 29, 2019

RICHARD GLADNEY

September 25, 2018

RICHARD LORD

June 1, 2019

MANUEL PIMENTEL JR. ’98 HON.

October 24, 2019

CURTIS C. NELSON ’98 HON. September 27, 2019

ESMOND D. SMITH JR. October 12, 2019

MARTHA M. VIHERERK, R.N.

April 2, 2019

RICHARD P. WEBER

August 19, 2019

CAREER  UPDATE

All in the Family

When Rita Cecilia Thayer Hernández ’23 saw the Easter-themed chocolate sculptures at the Cuisinart Culinary Center for Excellence, she knew Johnson & Wales was the school for her. “I wanted to attend a school that offers a four-year degree in Baking & Pastry Arts and Johnson & Wales seemed to be the only one that does,” she says. And the Panamanian fell in love with the New England-style brick courtyards and mini-Boston feel of Providence.

HER MOTHER, Ana Cecilia Hernández de Thayer ’98 (known as Ceci), studied Culinary Arts at the North Miami Campus. She was drawn to the hands-on learning and after graduation, her aunt invited her to work as a chef at the family’s catering business, Delicias Betzabé. Ceci later bought and grew the company from six employees to sixty, as well as opened a coffee shop. “A lot of desserts in Panama look beautiful, but they taste like

2

cardboard,” says Ceci. However, their creations taste as good as they look, which is why business is thriving. “Weddings distinguish our business; I might be doing four weddings on a weekend and multiple birthday parties. I have to be like an octopus!” And her tentacles have tentacles: Delicias Betzabé has catered the Cumbre of the Americas, a gathering of presidents from around the world; a reception for 2,500 guests at the 100-year anniversary of the Panama Canal; and the Panama City wedding of Bobby Deen (Paula Deen’s son). She has also cooked for the renowned French chef and restaurateur Alain Ducasse when he visited Panama.

During summers, Rita will continue working at Delicias Betzabé, where she has been employed since the age of 16. A self-professed perfectionist, Ceci says she treats Rita “like any employee; she has to be on time and work Saturdays.”

However, Ceci might be more forgiving of mishaps, such as the time Rita made cookies with salt instead of sugar or when the baking soda for honeycomb candy exploded and the stove caught on fire — the bakery nearly burned down.

“Rita already teaches my employees how to do things,” says Ceci. “I want my daughter to earn her degree so she can develop the baking side of the business. And the best thing you can give your child is a good education!”

~ Denise Dowling

[1] Treats from Delicias Betzabé.

[2] L-R: Ana Cecilia Hernández de Thayer ’98 with Rita Cecilia Thayer Hernández ’23. 1