Order of Exercises ACADEMIC PROCESSION INTERNATIONAL FLAG PRESENTATION NATIONAL ANTHEM INVOCATION The Rev. Dr. Priscilla Felisky Whitehead ’00 Hon. WELCOME Larry A. Rice, Ed.D., ’90, North Miami Campus president CLASS OF 2020 & 2021 STUDENT ADDRESS Anedriana Franck ’20, B.S., Fashion Merchandising & Retail Marketing & ’21 MBA CLASS OF 2020 & 2021 CELEBRATION VIDEO COMMENCEMENT ADDRESS Timon Balloo ’00, ’21 Hon. PRESENTATION OF HONORARY DEGREE CANDIDATE Bruce Ozga ’92, dean of culinary education CONFERRAL OF HONORARY DEGREES Timon Balloo ’00, Doctor of Culinary Arts PRESENTATION OF MASTER DEGREE CANDIDATES Michelle Garcia, Ed.D. CONFERRAL OF MASTER DEGREES Larry A. Rice, Ed.D., ’90 PRESENTATION OF BACHELOR OF SCIENCE DEGREE CANDIDATES Michelle Garcia, Ed.D. CONFERRAL OF BACHELOR OF SCIENCE DEGREES Larry A. Rice, Ed.D., ’90 PRESENTATION OF ASSOCIATE OF SCIENCE DEGREE CANDIDATES Bruce Ozga ’92, dean of culinary education CONFERRAL OF ASSOCIATE OF SCIENCE DEGREES Larry A. Rice, Ed.D., ’90 INDUCTION INTO THE ALUMNI ASSOCIATION Sheila M. Vasquez, Esq., ’10 BENEDICTION The Rev. Dr. Priscilla Felisky Whitehead ’00 Hon. ACADEMIC RECESSIONAL
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Honorary Degree Recipient Doctor of Culinary Arts TIMON A. BALLOO ’00 The culinary heart of Chef Timon A. Balloo’s food draws from a broad range of global flavors. From his own Chinese, Indian-Trinidadian heritag¬e to his classic European training, to the diverse kitchens in which he built his career, each step along the way has led Balloo to become the chef he is today. Born to multiethnic parents, Balloo grew up with food steeped in culture – a typical dish in his home was stir-fried Caribbean vegetables with Asian spices. While other kids were watching cartoons, Balloo was watching “Yan Can Cook” on PBS. With a childhood so rich in epicurean curiosity, it came as no surprise when he pursued cooking as a career. Through the international program of extended studies at Johnson & Wales, Balloo traveled to Belgium to work at Hotel Métropole in 1998. Under the French Master, Chef Dominique Michou, Balloo honed his classical culinary training skills. He went on to become junior sous chef at Azul in Miami’s Mandarin Oriental Hotel under the leadership of Michelle Bernstein, Balloo’s greatest mentor. While he cultivated his expertise of Asian cuisine at Azul, Bernstein helped him hone his own signature style. “She taught me to cook from my heart,” he says, “and as such, I started to craft my own approach to food, infusing it with what I like to call ‘Asian-Caribbean soul.’” From contemporary Spanish cuisine at La Broche in Miami to the intersection of Japanese, Brazilian and Peruvian dishes at SUSHISAMBA in New York City, Balloo eventually earned Executive Chef status. Through the use of simple ingredients to create great food, Balloo started to form his signature style: the juxtaposition of bold flavors made for sharing, prepared on small plates. He partnered with Amir Ben-Zion to launch Domo Japones in Miami’s Design District; the Japanese concept highlighted one-of-a-kind ingredients in a former post-office-turnedrestaurant. Balloo’s menu was awarded three stars by The Miami Herald and voted “Best Japanese 2008” by Miami New Times. An opportunity to reconnect with Samba Brands Management in 2009 brought Balloo back to the growing restaurant group as Chef Partner of SUGARCANE raw bar grill, which opened in 2010. It was here that he was able to bring together everything he had learned about global flavors and techniques. Shortly after the restaurant’s debut, SUGARCANE raw bar grill was named a James Beard Awards semifinalist for “Best New Restaurant” and Balloo was dubbed “The People’s Best New Chef” by Food & Wine magazine. The wild success of this Miami midtown eatery has spanned nearly a decade, includes numerous accolades and two additional outposts in Las Vegas in 2017 and in Brooklyn in 2018. In 2019, Balloo announced the opening of his first independent concept, Balloo: Modern Home Cooking in downtown Miami. This new chapter of food will continue his culinary story that celebrates culture, food and flavor while bringing together what inspires him at the core: family. 2
COLLEGE OF BUSINESS Master of Science Degree Recipients Angela Mozzott
COLLEGE OF BUSINESS
Master of Business Administration Degree Recipients Martina Alexandra Bodden
Anedriana Iandy Franck *
Chelsea Ann Raney
Juan Diego Estepa
Gabriella Judit Kerine Havas
Ruth Rubi*
Andy Travis Gordon Farrington
Arthur Luiz Naufel De Mesquita
Rafael Zavickis Abrahao
Finance Leventhol Gabriel Curtis
Colin Griffin Hennessy
Hospitality Rebecca Maria Black
Patrick James Golden
Shivaniben Hitubhai Patel
Krysta Sarah-Victoria Craan
Taxeira Harrington
Tyler John Sullivan
Faisal Ramiz Fakhoury
Pablo Jesus Mendez
Nanetshka Vargas
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Erica Michelle Knudsen
Maria Teresa Pacheco
Karla María Gonzalez Laniado
Duyen Thi My Le
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Nonprofit Management Gisami Pilarte
Operations and Supply Chain Jenny Marcela Avella Canaria
Taylor Michael Badonsky *-Post May Graduate 3
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FORMALLY THE COLLEGE OF CULINARY ARTS* *-Post May Graduate 7
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COLLEGE OF FOOD INNOVATION & TECHNOLOGY Associate in Science Degree Recipients Celeste A. Fleming
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*-Post May Graduate 9
COLLEGE OF FOOD & INNOVATION TECHNOLOGY Associate in Science Degree Recipients Xantheius Lee’Shun Moore
Benjamin Pinkley *
Jessica Lynn Sanders
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Nathan Solkowitz * magna cum laude
Samantha Rhule Melissa Renee Roberts summa cum laude Aliena Monet Robles Jackson Anne Michaelle Roche magna cum laude Elizabeth Petra Rodriguez Alondra Viannely Rosa cum laude
Krystina Claudette Spigner summa cum laude Bridget Jaime Spindler * summa cum laude Laura Stanford cum laude
Kimberly Melissa Torres Kendall Leigh Ullrich Leomar Emmanuel Reginald Vanterpool Isabella Sabine Vilgrain Jahnique Warner * summa cum laude Jenna Beatrice Wertz summa cum laude Desiree Renee Williams * Roshawn David Williams Gideon Joshua Winters Ericka Nikole Zamora magna cum laude
Janiece Stewart summa cum laude
*-Post May Graduate 13
North Miami Campus Faculty Larry A. Rice, Ed.D., campus president Michelle Garcia, Ed.D., dean of academic affairs Bruce Ozga, M.Ed.,C.H.E., C.C.E., C.E.C., dean of culinary education
College Arts & Sciences Raul Amstelveen, Ed.D., professor James Anderson, Ph.D., professor Petas Bonaparte, M.F.A., associate professor; lead faculty Rachel Diaz, J.D., college chair, professor Richard Ederr, MBA, instructor, lead faculty Susan Gritz, Ed.D., professor Brenda Jack, Ph.D., professor Michael Moskwa, M.Ed., associate professor Lisa Smith, Ph.D., associate professor William Thralls, MBA, associate professor Wendy Wallberg, J.D., associate professor Kelly Wolfe, M.F.A., associate professor
College of Business Melodie Davis-Bundrage, Ph.D., college chair, assistant professor Leilani Baumanis, D.I.B.A., professor Peter DelPiano, DBA, associate professor Tom Dwyer, MBA, associate professor Martin Felix, MBA, associate professor Maureen Lloyd-James, Ph.D., professor
College of Hospitality Management David Edwards, M.S., college chair, associate professor Mary Buckley, MBA; assistant professor Phillip Calloway, MS, instructor Samer Hassan, Ph.D., C.H.A., C.H.E., professor Craig Skilling, M.S., associate professor, lead faculty
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North Miami Campus Faculty College of Food & Innovation Technology Bruce Ozga, M.Ed.,C.H.E., C.C.E., C.E.C., dean of culinary education Michael Angnardo, B.S., A.O.S., C.M.B., senior instructor, department chair Genny Komar, M.S., R.D., assistant professor, department chair Adrian Barber, A.S., C.H.E., associate instructor Alan Bergman, B.S., associate instructor Jim Flader, M.Ed., assistant professor Gilles Hezard, A.S., C.M.B., C.E.P.C., senior instructor Barbara Kamp, M.S., R.D., associate professor Mika Kochi, A.S., instructor Kevin Kopsick, B.S., A.O.S., instructor Ana Machado, MBA, C.E.C., associate professor Gershwin Narraidoo, MBA., assistant professor Rene Olmeda-Santana, B.A., associate Instructor Colin Roche, Ph.D., C.H.E., F.M.P., C.E.C., C.C.E., professor Michael Skufca, B.A., instructor Todd Tonova, Ph.D., professor Ivan Valcin, MBA; instructor
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Our Founders, Our Future IT BEGAN WITH TWO WOMEN In a time when women had not yet gained the right to vote and men dominated commerce, two women did something extraordinary – opening their own business school to prepare both men and women for jobs in the workplace. Gertrude Johnson and Mary Wales began a friendship that lead to a bold decision to leave their place of employment to establish their own school of business. With one student and one typewriter in Miss Johnson’s Providence, R.I. home, the Johnson & Wales Business School was founded and quickly grew with the influx of returning soldiers from World War I. After World War II, Misses Johnson and Wales were ready to pass the mantle to two returning veterans – Morris Gaebe and Edward Triangolo - to position Johnson & Wales for a thriving future. In 1980, Johnson & Wales University’s first chancellor Morris Gaebe had the vision to bring a Johnson & Wales’ education to students where they live as an alternative to enrolling at the university’s main campus in Providence, R.I. That led to the establishment of our campuses in North Miami (1992), Denver (2000) and Charlotte (2004 - after the consolidation of our presence in Charleston, South Carolina; and Norfolk, Virginia.) Johnson & Wales was geographically putting its stamp on higher education. JWU’s physical presence has been transformed many times throughout the university’s 106year history. Early on, Misses Johnson and Wales moved their classrooms multiple times in the city of Providence before the school purchased its first building at Abbott Park Place in 1962. As the years progressed, JWU established a presence abroad in Gothenburg, Sweden and in conjunction with the University of St. Martin on the Caribbean island of St. Maarten. Stateside, in addition to Providence, the university also had campuses in Vail, Colorado, as well as in South Carolina and Virginia. Every decision to open or close a location was done strategically to strengthen and better position JWU for the future. As former Chancellor Gaebe envisioned, coupled now with the advances of technology, we will continue to bring a JWU education to students and employees of companies throughout the world. Johnson & Wales University is what we are today because of the thousands of students and hundreds of faculty and staff who have filled our classrooms, facilities and offices with this common goal in mind: to provide an exceptional education that inspires professional success and lifelong personal and intellectual growth. JWU has made an extraordinary difference in North Miami and Denver, producing exceptional graduates in so many fields of study, contributing to the economy and raising the level of culinary and hospitality in those metropolitan areas. We will be forever grateful to all of the North Miami and Denver students, faculty, staff and alumni who have and will continue to proudly call themselves Wildcats. Our community spirit will always bring us together as we close one chapter in our university’s history and start a new one. Forever Wildcats. Forever JWU. 16
Johnson & Wales University Board of Trustees James H. Hance Jr., chair of the board of trustees, Johnson & Wales University; operating executive, The Carlyle Group, Washington, D.C. Mim L. Runey, LP.D., chancellor, Johnson & Wales University Timothy J. Babineau, M.D., president and chief executive officer, Lifespan Corporation, Providence, Rhode Island Maribeth N. Bisienere, senior vice president of resorts, transportation and premium services operations, Walt Disney World Resorts, Lake Buena Vista, Florida Derick S. Close, chief executive officer, Springs Creative Products Group LLC, Charlotte, North Carolina Lionel E. LaRochelle II, principal, Spring Valley Hospitality Advisors LLC, Washington, D.C. M. John Martin ’86, president, The Capital Grille, Eddie V’s, Seasons 52, Yard House and Bahama Breeze; Darden Restaurants, Orlando, Florida William J. Murphy, J.D., partner, Murphy & Fay LLP, Providence, Rhode Island Philip S. Renaud II ’73, executive director, The Risk Institute in the Fisher College of Business, The Ohio State University, Columbus, Ohio Merrill W. Sherman, J.D., principal, Sherman Consulting LLC, Jamestown, Rhode Island Clay A. Snyder ’93, vice chair of the board of trustees, Johnson & Wales University; senior director of brand innovation & planning, Hilton Worldwide, McLean, Virginia John E. Taylor Jr., managing director, Faulkner & Howe LLC, Vero Beach, Florida Jerry Sue Thornton, Ph.D., president emeritus, Cuyahoga Community College; chief executive officer, Dream Catcher Educational Consulting, Moreland Hills, Ohio D. Chip Wade ’83, president, Union Square Hospitality Group, New York, New York John Hazen White Jr., executive chairman, Taco Group Holdings Inc., Cranston, Rhode Island David A. Wilson, Ph.D., P’98, independent director, Barnes & Noble Education Inc.; CoreSite Realty Inc., Naples, Florida
Officers of the Corporation Mim L. Runey, LP.D., chancellor Joseph J. Greene Jr. ’89, ’98 M.S., CPA, vice chancellor of finance & administration Emily A. Gilcreast ’19 MBA, university secretary
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Symbols of Commencement UNIVERSITY SEAL
The university seal represents Johnson & Wales University’s roots. The year at the top of the shield, 1914, is the year that the university was founded by Gertrude I. Johnson and Mary T. Wales. The dragon of St. George on the upper portion of the crest honors the Wales family, while the lower portion of the crest bears the cross of St. John and honors the Johnson family.
MACE
The Johnson & Wales University mace symbolizes the ideals and values of JWU’s educational philosophy. Cast of silver and bronze, it is engraved with the names of our founders and presidents, past and present. Our campus locations are engraved on the golden bands. On ceremonial occasions, university officials carry the mace to display the unity and continuity of Johnson & Wales University. The mace dates to medieval times, when it was first used as a weapon. Forbidden to use swords, medieval European bishops were allowed to enter battle with a mace — typically an iron or steel club designed to split armor. By the 16th century, the mace had become a symbol of authority that colleges and universities began using ceremonially. That tradition continues today, and the mace is carried as part of formal academic occasions like these at colleges and universities across the globe.
ACADEMIC DRESS
The tradition of wearing distinctive dress for academic reasons dates back to the Middle Ages. Today, academic costumes are usually worn in the United States by people participating in academic ceremonies. The platform party wears regalia representative of the degrees they possess.
HOODS
Originating from the cowls of monastic orders, the hoods are the most distinctive part of the academic regalia. Their shape and size indicate the level of degree attained, and the colors reflect both the academic field as well as the institution that granted the degree. The fields of study most frequently represented in academic processions are the following: FIELD OF STUDY Arts, Letters, Humanities Business, Commerce Education Fine Arts Law Physician Assistant Studies Social Work
COLOR White Nugget Light Blue Brown Purple Green Citron
CAPS
There is more variety in the shape and color of academic hats than in any other area. Master’s and doctoral degree recipients wear the tassel on the left throughout the ceremony, and the doctoral soft-cap often features a gold tassel.
GOLD CORD
Eligible degree candidates receive cum laude, magna cum laude and summa cum laude recognition according to their academic program average. Students graduating by May 2021 are eligible to receive Latin honors as follows: cum laude, 3.40–3.60; magna cum laude, 3.61–3.80; and summa cum laude, 3.81–4.00. Students who complete their degree requirements in the fall semester of 2021 or after receive Latin honors at graduation as follows: cum laude, 3.50–3.69; magna cum laude, 3.70–3.89; and summa cum laude, 3.90–4.00.
BLUE & WHITE CORD
Students who have participated in co-curricular activities designated by university parameters are distinguished by a blue and white cord.
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Diplomas will be awarded upon completion of all university requirements. The commencement program listing contains the names of students meeting eligibility criteria and submitted for publication as of March 3, 2021. Names that are printed in the commencement program should not be used as an indicator of degree completion. Students must satisfy all graduation requirements before officially graduating and receiving a diploma.
vvv Johnson & Wales University has hired professional photographers/videographers to capture images of this graduation for use in educational and promotional materials. The ceremony is also being streamed live at http://www.jwu.edu/commencement/ northmiami
vvv Johnson & Wales University: Future Leaders Start Here Founded in 1914, Johnson & Wales University is a private, nonprofit, accredited institution with more than 10,000 graduate, undergraduate and online students at its four campuses in Providence, Rhode Island; North Miami, Florida; Denver, Colorado; and Charlotte, North Carolina. An innovative educational leader, the university offers undergraduate and graduate degree programs in arts and sciences, business, engineering, food innovation, hospitality, nutrition, health and wellness. It also offers undergraduate programs in culinary arts, dietetics and design. JWU’s unique model provides students with the personalized attention, academic expertise and industry connections that inspire professional success and personal growth. The time students spend at JWU is nothing short of transformative, as demonstrated by career outcomes, expected earnings and economic mobility rankings. For more information, visit jwu.edu.
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A GLOBAL UNIVERSITY At Johnson & Wales, we have always been committed to embracing diversity and an international perspective to help foster a richly inclusive educational experience for all of our students. As such, the university has a long and proud history of welcoming students from across the globe. In fact, our more than 10,000 international alumni are a testament to our unique approach to experiential education, and to our welcoming and supportive culture. Today, we are honored to host 424 international students representing 62 countries who are such an integral part of our university community. We are equally committed to enriching and expanding opportunities for global learning and to enhancing opportunities for global citizenship. Our students completed internships in 21 countries during the 2018–19 academic year and took advantage of our 90 study abroad and exchange programs in 47 countries. Because of this, we rank as the 26th master’s level institution in the United States for number of students who studied abroad. To all of our international graduates celebrating with us today, we thank you for your significant contributions to the JWU experience, and we wish you much success in all your personal and professional endeavors. Each flag below represents the international breadth and depth of this year’s class at the North Miami Campus. Andorra Dominican Republic Spain Argentina Ecuador Sweden Bahamas Haiti Taiwan Barbados India Thailand Bermuda Jamaica Bolivia Morocco Venezuela Brazil Norway Vietnam Cayman Islands Panama China St. Lucia Colombia St. Maarten
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