JWU Family Connection | Denver Campus, Fall 2018

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FA M I LY C ON N E C T ION

FE AT U R ES CAMPU S NEWS

R EC I PE

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 UNITE D U R I N G HOMECO MI N G &

Students, parents, faculty, staff and alumni celebrated Wildcat pride through a variety of events at Homecoming

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& Family Weekend 2018. Families enjoyed time in the family fun zone, while students organizations decorated

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FAMILY WE E K EN D

shopping carts that were judged by their peers during the Shopping Cart Parade. Campus Safety & Security placed first with their “5280 Wildcat Express” theme.

Associate Professor and College of Hospitality Management Chair Deb Pasquarella also took top prize during the chili-cookoff with her “No Beans About It” recipe.

Parents and alumni enjoyed a beer tasting at the Oktoberfest hosted by the College of Hospitality Management. They also enjoyed mingling and learning about university strategic priorities during a welcome reception hosted by Denver Campus faculty and staff.

Plus, who could forget the stellar wins of our cross country, women’s volleyball, and women and men’s soccer teams? A big thank you goes out to all who attended and made this weekend such a fabulous and memorable event.

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H O M E C O M I N G & F A M I LY W E E K E N D

EER

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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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DENVER

CAMPUS

n e ws C OL L E GE OF BUSI N E S S HO S T S S T U DE N T SH A R K F E S T

During Homecoming & Family Weekend, JWU Denver’s College of Business hosted a Shark Fest event to encourage students to present business concepts in a competitive format. The event was co-sponsored by the Small Business Development Center Network and DECA. Students taking Marketing, Restaurant Management, and Fashion Retail Management courses

Grand Prize Winner: Christa Bennet ’22

develop business concepts and plans as part of their course curriculum. Shark Fest gives students the opportunity to demonstrate the skills acquired through their introductory courses by presenting a business model concept to a panel of student judges.

Congratulations to this year’s winners: GRAND PRIZE: Christa Bennett ’22 (Retail Management) with “The Dream Collection,” a Native American inspired vegan-friendly eyeshadow palette celebrating the beauty of Native women.

Second Place: Morgan Fuiks ’22

SECOND PLACE: Morgan Fuiks ’22 (Marketing) for “Odexut,” a suit company that specializes in aerodynamic designs practical for professionals who bike to work.

THIRD PLACE: Nile Otte ’21 (Marketing) for “Style File,” an app that serves as a professional stylist and creates a virtual platform for an in-store shopping experience.

Third Place: Nile Otte ’21

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CAMPUS NEWS

F O OD L E A DE R S

J W U DE N V E R BE GI NS

C ON V E N E F OR SL OW

NCA A DI V I SION I I I

F O OD NAT IONS SU M M I T

PR OV I SIONA L M E M BE R SH I P

The National Collegiate Athletic Association (NCAA) Division III Membership Committee announced that JWU Denver has officially started their provisional membership, effective September 1, 2018. With the provisional membership, JWU Denver is in the Southern Collegiate Athletics Conference (SCAC) in 2018–19 and plays a full slate of conference games. JWU Denver hosted NCAA representatives on campus to give presentations Food movement leaders from across the U.S.,

about membership requirements, meet the

Canada and beyond convened at JWU’s Denver

Athletics team, and discuss how they help support

Campus for Slow Food Nations’ Slow Food Leader

student-athletes in the classroom, on the court/

Summit. Discussion topics ranged from the ethics

field and after graduation.

of meat eating to initiatives to support equity in the food chain to ensure that farmers’ voices are heard.

Participants included Raj Patel, research professor and author, “Stuffed and Starved: The Hidden Battle for the World Food System” Chef Rick Bayless, James Beard Award winner Chef Ann Cooper, director of food services, Boulder Valley School District

NCAA Division III schools provide an integrated

Massimo Bottura, Osteria Francescana + Food for Soul

environment focusing on academic success while

Since its founding in 1989, Slow Food’s mission to

offering a competitive athletics environment.

prevent the disappearance of local food cultures and

Division III rules minimize potential conflicts

encourage public engagement around good, clean

between athletics and academics and focus on

and fair food has grown into a global movement.

regional in-season and conference play. JWU

The “slow food” movement also aligns with JWU’s

Denver student-athletes playing for the NCAA will

Changing the Way the World Eats campaign, a public

learn valuable lifelong skills in time management,

awareness effort to encourage healthy eating and to

leadership, critical thinking and teamwork because

emphasize the university’s influence on the world’s

they are required to balance school and their

food decisions. Read more.

passion for sports. Go Wildcats!

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CULINARY ARTS

RECIPE SPAGHETTI SQUASH TERIYAKI BOWL C H E F J O RGE DE LA TORRE IN GREDIE N TS

1 medium spaghetti squash (3–4 cups cooked) 1 tablespoon vegetable oil 2⁄3 medium red bell pepper, thinly sliced ½ cup packed sliced carrots

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

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Preheat oven to 425°F. Cut spaghetti squash lengthwise, remove seeds,

and place face-down on cookie sheet. Bake 45–50 minutes, or

¾ cup chopped jackfruit

until flesh can be combed with a

6 tablespoons teriyaki sauce 3 tablespoons water 1 teaspoon sesame seeds ¼ cup chopped cilantro

add to teriyaki-covered veggies.

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Set aside to cool.

When squash has about 10 minutes left of

cooking, heat large sauté pan with vegetable oil. Add bell

Yield: 4 servings

pepper, carrots and onion, and cook over medium heat for 3–5 minutes.

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Add jackfruit and edamame; cook 5–7

minutes or until all vegetables are just tender.

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Stir in teriyaki sauce and water. Mix to combine

until all veggies are covered in

Find More Recipes

sauce.

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Stir to combine, top with sesame seeds and cilantro,

and serve.

fork and has a pasta-like texture.

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has cooked, cool 5–10

minutes. Scrape all flesh out and

½ cup sliced red onion ½ cup edamame

Once spaghetti squash

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