JWU Family Connection | Providence Campus, Fall 2018

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CHANCELLOR’ S LETTER

This is a publication of Johnson & Wales University specifically created for families and designated contacts of JWU students.

LETTER FROM THE

CH A NCE L L OR Dear parents and families, It is a pleasure to be reaching out to you in my new role as chancellor of Johnson & Wales University. It was 29 years ago that I began my career at JWU’s campus in Charleston, South Carolina. The faculty and staff’s deep commitment to helping every student achieve his or her dream of a college degree was truly inspiring. I knew Johnson & Wales is where I wanted to be, and today I believe that promise to our students is stronger than ever.

I am honored to have been chosen to lead this institution dedicated to students’ intellectual and personal growth during this time of rapid change in higher education.

Johnson & Wales has evolved from a world leader in culinary and hospitality education to a university that has built upon that excellence to provide students with opportunities in a wide breadth of industry-relevant MIM L . RUNEY, LP.D. CHANCELLOR

disciplines.

Many of the new initiatives that we are implementing — moving toward semesters, creating a multidiscipline approach to our academic programming, and offering an experiential education learning experience to all — will better prepare our students to succeed in the workplace and seek advanced degrees.

What lies ahead for Johnson & Wales is bold and ambitious. This is a very exciting time for your student to be at JWU. We are so happy to have you as a members of our Wildcat community.

Mim L. Runey, LP.D. Chancellor

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W I LD CAT FAM I L I ES COME TO G E T H E R AT H O MECO M I N G &

An improv performance by the JWU Players and mind reading by professional mentalist duo, The Evasons,

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kicked off Johnson & Wales University’s 31st annual Homecoming & Family Weekend on Friday, October 12.

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FAMILY WE E K EN D

The campus was buzzing on Saturday, October 13, with culinary demos, honey tastings, spirit zone, legacy lunch, alumni tailgate, and a “paint the town” event. Faculty, staff and college deans joined Chancellor Mim Runey for her Wildcat Chat with parents and families.

Despite the rain, it was one of the largest turnouts for the annual student parade. Twenty-four groups participated.

Diane Hogan, parent of culinary student Peter Tomlin ’19, has been involved with Parent and Family Advisory Board for four years and was asked to be a judge for this year’s parade. “It was such a wonderful experience,” she says. “To see the students, teams, clubs and houses be so creative with their themes and dances, it made judging much more difficult.” Hogan describes the weekend as the time to “not only have family time with my son but also have the opportunity to interact with other Wildcat families.”

On Saturday night, more than 500 family members and students attended family bingo, and current and former JWU athletes and alumni came together to celebrate the 2018 Johnson & Wales Athletics Hall of Fame inductees. Before hitting the road Sunday morning, families could take part in a family-alumni row or take a dance hip-hop class.

Homecoming & Family Weekend brings together all members of the JWU community. Says Hogan, “All parents want is the best for their children, and I am thankful that my son chose JWU. We are and always

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will be a Wildcat family.�

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F O OD A WORLD OF OPPORTUNITY

Students enrolled in Johnson & Wales University’s

“Many times a nutrition degree focuses solely

College of Culinary Arts four-year degree

on science,” says Bill Idell, assistant dean of

programs learn how to change the way the world

the College of Culinary Arts. “We take a unique

eats. An interest in food leads to a world of

approach at JWU. Our degree is designed for

opportunity and the range of bachelor’s degree

students who want a career working hands-on

programs offered are as diverse as students’

with food.”

career aspirations.

Students will be in a position to pursue the

While specific programs vary slightly at each

growing range of culinary careers – locally or

JWU campus, the bachelor’s degree in Culinary

around the world after graduation. Hear from

Nutrition is offered at all four. A degree in this

recent graduate Donna McCain ’15, executive

field can lead to careers as a sports dietitian

performance chef for Clemson University’s

with professional and college sports teams and

football team.

as a nutritionist in the healthcare or education industries.

Nico Marie Derr '18 recalls, "It was during high school that I found a passion for science and developed an interest in nutrition. I chose Johnson & Wales University since it offers Culinary Nutrition. I wanted to find a balance between cooking and science, and I truly believe that JWU has found that happy balance."

JWU's culinary nutrition program is the only one of its kind in the world. Its focus is on applying evidence-based nutritional science to the creation of healthy and flavorful foods.

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EXPERIENTIAL LEARNING AT J W U Called “bold and ambitious” by Chancellor Mim L. Runey, LP.D., JWU’s strategic plan, FOCUS 2022, articulates the university’s vision for its future which builds on recent advancements and institutional mission of providing students an exceptional education that inspires professional success and lifelong personal and intellectual growth. Through FOCUS 2022, the university will provide all students with experiential learning opportunities.

Working a red carpet event in Los Angeles has always been a dream for JWU North Cynthia Francisco ’19, North Miami SEEM major

Miami Sports, Entertainment, Event – Management (SEEM) major Cynthia Francisco ’19. Francisco saw her vision come to life when she traveled to California to participate in the week-long HollyShorts Film Festival. She was able to fulfill her dream of working with celebrities and handling registration for the event, which showcases the best and brightest short films from around the world.

Faculty play a huge role in preparing students for these opportunities, like JWU Charlotte student Jason Rosales ’19 who earned a summer internship as project accountant with Duke Energy. He attributes his preparedness and understanding of accounting to his professors Dawn Lopez and Michele Henderson, Ph.D.

“When you have an opportunity like this, I

(retired). Due to his success at Duke Energy,

encourage you to do your research, find a way and

the company invited Rosales to stay on through

just go for it,” she advises. Francisco landed this

February 2019.

opportunity through a connection by one of her professors, Craig Skilling, lead faculty member for the North Miami Campus SEEM program. “His concert production class prepared me for this experience,” Francisco recalls.

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EXPERIENTIAL LEARNING

Trying to balance classwork, the

Defense Forces (IDF) spokesman

internship and JWU soccer was a

for foreign media, visited campus

challenge, and he quickly realized

in late October.

he could not do it all. “I’ve played

CELL offers curriculum designed

soccer most of my life, but I knew

to help students evaluate news

I couldn’t attend my classes, work

about terrorism, understand its

25 hours a week and play on the

root causes, and ultimately take

soccer team,” Rosales admits.

action to help prevent it through

“Accounting offers good pay and

counterterrorism training. As

a stable career. Businesses will always need an accountant.”

Many students have the ability to

part of the JWU senior research Jason Rosales ’19, Charlotte Corporate Accounting and Financial Analysis major

combine their passion with their

methods class, students collaborated with CELL executives to conduct research regarding 1)

internship. Born and raised in Boston, Sarah

cyber security and evolving terrorist tactics, 2)

Allison ’18 is a Graphic Design & Digital Media

the delicate balance of civil liberties and security,

major who is completing her last term at JWU

and 3) state sponsorship and global instability

this November and interning as a junior graphic

since 1979. CELL will then use the research

designer at SmartPak Equine in Plymouth,

produced by students and implement it into

Massachusetts. “When the opportunity came up

their curriculum.

to be able to bring together my passion for horses with my skills in graphic design, it seemed like a perfect fit.”

Allison utilizes this opportunity to refine all the skills she learned in her classes.

“Everything I’m doing in my internship will be useful for me in the future, from the skills I’m building and reinforcing, to the ability to collaborate and work in a team.”

A team of Criminal Justice students at JWU Denver engaged with renowned experts in the terrorism field through the Counterterrorism Education Learning Lab (CELL). Lt. Col. Peter Lerner, a retired Israel

JWU Denver Ciminal Justice students in CELL program meeting with terrorism expert, Col. Peter Lerner, on left

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PROVIDENCE

CAMPUS

n e ws A P OW E R PL AY F OR I N NOVAT I V E L E A R N I NG

Johnson & Wales University has entered into a five-

client gives me an inside look as to what a high-level

year partnership with Delaware North, TD Garden

employer is looking for,” he says.

and the Boston Bruins, which named JWU the

Students in the College of Culinary Arts will create a

Official Education Partner of the Boston Bruins and TD Garden. This partnership includes experiential education opportunities for current undergraduate JWU students and offers a tuition benefit to the approximately 50,000 employees of Delaware North, TD Garden and the Boston Bruins.

Students in the College of Hospitality Management will research and develop solutions to real-time industry issues and collaborate and investigate with executives and culinary staff from the food, beverage and retail provider for TD Garden.

Sports, Entertainment, Event – Management major Jacob Howarth ’19 is one of the first students seeking

JWU menu item-of the-month for Legends, a private, members-only restaurant and bar located at the TD Garden. JWU Chef Matthew Britt, instructor, is leading his Contemporary Casual Concepts classes in the creation of the first menu item.

“The opportunity for our students to have their dishes appear on the menu at one of Boston’s premier sport dining venues is surreal,” says Britt. “Not only is this an amazing addition to their résumé but could end up leading to career opportunities.”

To learn more about the partnership, visit jwu.edu/bruins.

these solutions. “Working with the TD Garden as our

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CAMPUS NEWS

HOM E C OM I NG F OR

SE E M S T U DE N T S

C H R I S C O SE N T I NO ’94

H E A D D OW N U N DE R N E X T SU M M E R

Chris Cosentino ’94, the 183rd Distinguished Visiting Chef to the Providence Campus, addressed

Sports,

an amphitheater audience as he replicated his

Entertainment,

grandmother’s recipe for tripe, an underutilized

Event –

organ that made him run when he was a kid but

Management

has ironically become a signature dish. During

(SEEM) students

his weeklong homecoming to campus, he led two

can search

demo-lectures for students and a Q&A interview

for adventure

streamed on Facebook. He also signed books,

while gaining

participated in an alumni reception and acted

academic credit

as guest chef for JWU’s exclusive Epicurean

next summer

Society dinner.

in Australia.

Designed specifically for the SEEM major, this faculty-led, one-month experience, split between Melbourne and Sydney, gives students the opportunity to examine event management in the context of sports and entertainment industries in Australia. Class lectures are augmented with a combination of site visits, guest lectures, student activities and interactive assignments. By exploring how a different country organizes SEEM activities,

The chef revealed his journey, both personal and professional. He lives with dyslexia and attention

JWU students will be better equipped to be highly effective managers in a truly global society.

deficit disorder, finding ways to thrive. Turning

DATES: June 28–July 26, 2019

away from the audience for a moment to compose

APPLICATION AND STUDY ABROAD SCHOLARSHIP

himself, he said softly, “Don’t let anyone tell you,

DEADLINE: February 1, 2019

you can’t. You have superpowers. Harness it.”

Winner of the fourth season of “Top Chef Masters,” Cosentino resides in San Francisco with his wife and son.

For more information and to apply online, visit studyabroad.jwu.edu. For questions, please email studyabroad@jwu.edu or call 401-598-1406.

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CAMPUS NEWS

HOW DAY L A N T OR R E S

AT H L E T IC S T O

BA K E D H I S WAY T O

L AU NC H T H R E E N E W

WOR L D SK I L L S 2019

V I DE O SE R I E S

I N RUS SI A

Expanding on the positive response of its live postgame interviews and short-form videos, Athletics is launching three new video series.

First, catch up on the Wildcat action every Monday.

“Wildcats 360” airs live on the JWU Providence Athletics Facebook page with a replay featuring highlights posted that afternoon to the JWU Athletics website and YouTube channel. Second, the mini-docuseries “Class of 2022” will follow

Baking & Pastry Arts student Daylan Torres ’20 will be competing in WorldSkills 2019. This past June, Torres traveled to Louisville, Kentucky, to compete

nine JWU student-athletes from their first day on campus through graduation in 2022, exploring what it is like to be a student-athlete on and off the field.

in a commercial baking competition that’s part of the annual SkillsUSA National Leadership & Skills Conference, where he earned his spot to represent the USA at WorldSkills 2019 in Kazan, Russia.

Chef Christina Harvey, associate instructor in the College of Culinary Arts, has mentored Torres and serves as his “competition mom.”

In preparation for the WorldSkills competition, Torres states, “I’m focusing on refining my skills, coming up with new and exciting ideas to make my products stand out, and focusing on the details and what will take me a step up.”

Finally, the JWU women’s volleyball team won the 2018 GNAC Championship for the fourth year in a row. This title gave the Wildcats an automatic bid into the NCAA Tournament; however, another great season ended on November 11 when the Wildcats lost 3-1 to Wesleyan University in the finals of the

Torres has been competing in SkillsUSA since

NCAA Tournament Providence Regional. This loss

his sophomore year of high school, building his

ended JWU’s 60-game home court winning streak,

confidence, time management skills and connection

making it the third longest in the NCAA Division III

to JWU. “It took a village to get where we are

history.

today,” he says. “All the chefs who have helped me

Watch this team’s journey: A Season with JWU

along the way have made such a difference.”

Women’s Volleyball.

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CAMPUS NEWS

F I R S T J W U S T U DE N T-DE SIGN E D PI E C E I NS TA L L E D I N PR OV I DE NC E

Ali Aljassas ’17 is ambitious. One of his goals in life is

His design was selected by the Wickenden Street

to fly into a city and see the buildings he’s designed

Area Merchants Association (WAMA) as the winning

staring back at him. Now he’s closer to that dream.

design, out of many concepts produced as part

His street benches, or “Conversation Trees,” are the

of Associate Professor Jonathan Harris’ Design

first JWU student-designed piece to be installed in

II Iteration and Design Development class in the

the City of Providence.

College of Engineering & Design. “When we started working with WAMA, their president said they wanted new tree grates and a place where people could sit down and have conversations,” says Harris.

“I feel so motivated to keep on designing,” says Aljassas, adding that it feels great to have the unique opportunity to design something that will have a permanent place in the community. In total, 10 wooden benches have been installed on Wickenden Street.

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CULINARY ARTS

RECIPE LEMON-RICOTTA GNOCCHI WITH PESTO CHEF JONATHAN POYOUROW, RD, LD

Combine ricotta, ½ cup

5

Parmigiano Reggiano, yolk,

gnocchi into one single layer. Fry

IN GREDIE N TS

M E T H O D OF P REPA RAT I ON

Gnocchi

Gnocchi

Heat skillet over medium-high heat. Add

½ cup Parmigiano Reggiano cheese, freshly grated, plus extra for garnish

1

1 teaspoon lemon zest and salt

on one side for two minutes and

1 large egg yolk

in large bowl. Mix well. Sprinkle

then flip. Fry the other side for 1–2

1 teaspoon lemon zest, plus extra for garnish

half of the flour onto the mixture

minutes. Timing depends on the

and gently turn with spatula a few

1 teaspoon kosher salt, or ½ teaspoon table salt

size of the gnocchi.

times to incorporate. Turn the

6

1 cup whole milk ricotta

2 teaspoons black pepper ½ cup all-purpose flour, sifted, plus more for dusting ¼ cup kamut flour (can substitute buckwheat flour)

mixture out onto a clean, lightly floured countertop.

2

serving, then top with sprinkle of

on top of the mixture.

lemon zest, Parmigiano-Reggiano

Gently knead with your fingertips,

2 tablespoons olive oil

about 1–2 minutes. (Any longer

Pesto

and you will be over-kneading).

until flour is incorporated through,

4 cloves garlic, peeled

3

¼ cup parmesan cheese

gnocchi into one-inch pieces.

1 cup olive oil

4

Salt and pepper, to taste Yield: 8 servings

Find More Recipes

sauce, you can toss the

Sprinkle remaining flour

just bringing together the mixture

1½ cups pine nuts

If serving with pesto

gnocchi with pesto sauce before

1 tablespoon chopped parsley, plus extra for garnish

3 cups fresh basil leaves

olive oil. When oil is hot, place the

cheese and parsley.

Pesto

1

In a food processor, blend together basil, nuts, garlic

and cheese. Then add oil slowly

Divide dough into 4 parts.

while continuing to blend.

Take one part and roll into

2 3

a long, one-inch diameter log. Cut Par boil gnocchi in a pot of salted boiled water for

about two minutes. Remove the

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taste.

Toss pesto with pasta, and garnish as

recommended.

gnocchi and pat dry.

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Add salt and pepper to

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