JWU Family Connection | Charlotte Campus, Fall 2017

jwufamily connection

CHARLOTTE CAMPUS

Fall 2017

FEATURES Wildcat Welcome, provost interview, preparing for emergencies

ONE QUESTION; THREE ANSWERS How do you get involved in your campus community?

CAMPUS NEWS One JWU, Dining Services, Bread Symposium

RECIPE JWU faculty chef shares a favorite recipe

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

WELCOME Hello to all new JWU parents and families, I am the proud parent of Alexis Howell. She is a senior at JWU’s Charlotte Campus and will be graduating in February 2018. I was nervous about my daughter living in such a fast-paced city because she was born and raised in a small community, even though Charlotte is only 2.5 hours away from Lumberton, North Carolina, and she is such an outgoing and friendly person. I slowly realized that if you pick a great campus, allow your child to blossom and encourage her to become involved, then she will succeed. Remember to always allow your child to grow at his or her own pace, as his or her own person.

Wishing you and your student a wonderful year at JWU. Go Wildcats!

Sincerely, Felicia Mitchell

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WILDCATS WELCOME THE CLASS OF 2021

During Wildcat Welcome Weekend on the Charlotte Campus, new students enjoyed events designed specifically to help with their transition into college life.

One of the weekend’s featured events was JWU Cares, which celebrated the new academic year and JWU’s tradition of giving back.

continued...

JWU Family Connection | Fall 2017

WILDCAT WELCOME

Students, faculty and staff joined together to fill ageappropriate care packages for the Ronald McDonald House, the Men’s Shelter of Charlotte, and the Charlotte Family Shelter.

JWU Family Connection | Fall 2017

INTERVIEW WITH THE PROVOST Lily Hsu, EdD, started her academic career as a faculty member at Pennsylvania State University.

From there she became dean of health sciences at MassBay Community College in 1993. In 2007, she was named associate provost for academic affairs at Massachusetts College of Pharmacy and Health Sciences, where she led faculty development programs and supported accreditation for several of the health science programs. She became vice provost at JWU in 2015 and was appointed provost this past June. She has extensive experience in assessment, curriculum development and workforce development.

WHY DID YOU COME TO JWU?

Lily Hsu, EdD

I was excited about working at an institution that was looking to develop new programs that were both personally and professionally dear to my heart. Once I saw the support and recognition that university leadership was giving to this area, I knew that my skills and experience were a good fit.

I have built new programs, worked with many different accrediting bodies, and serve as a commissioner for NEASC (New England Association of School & Colleges), Commission on Higher Education. These experiences have given me a strong understanding of how to develop quality programs that are successful while adhering to the best professional practices. My work serving on a number of nonprofit community boards has also helped me establish partnerships with industry and institutions that can benefit JWU. continued...

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INTERVIEW WITH THE PROVOST WHAT’S THE DIRECTION JWU IS MOVING IN? WHERE’S THE FOCUS GOING TO BE? We are looking to expand programs in each of our colleges and particularly in the College of Health & Wellness. The health and wellness field is one of the fastest growing areas for students to pursue professional careers. We already have strong programs and experience in business, technology and food; this new College of Health & Wellness will integrate programming with

We also will be providing faculty with more opportunities for research and scholarship.

This will mean more opportunities for students to gain specialized experiences outside of the curriculum and become actively engaged in what they learn.

YOU ARE A PARENT. WHAT ADVICE WOULD YOU GIVE PARENTS AND FAMILIES WITH COLLEGEAGED CHILDREN?

I have 3 children who are 21, 23 and 27. Each child is different, and you have to let them experience the journey for themselves. Listen to what they say and how they say it so you will know how best to support them. As students begin their academic studies, we look to parents to support us in helping them develop and Our focus goes beyond undergraduate programs. pursue their professional pathways. I encourage In 2018, we are launching doctoral programs in my own children to seek out the resources business administration and occupational therapy, available to them and ask questions. In the and more specializations in the MBA program. same family, each student will need something Parents may have noticed we have renamed different — these are huge transformational some of our major academic areas. The reason years. “Growing pains” is a true and accurate behind the change is to more accurately reflect phrase — for the child and the parent. the expanding programs we are offering.

WHAT DO YOU LOVE ABOUT JWU STUDENTS? When I talk to people, one of the things that I love that JWU students are a very diverse they say is great about JWU is our long history in audience and that they express a powerful recognizing the value of the work experience and passion for their chosen major. They have a internships. These are an important part of our strong sense of the direction they want their programs and why our students graduate and professional track to take. I hear frequently from move forward with their professional careers. faculty and internship sites that our students We are expanding and strengthening those are polite and respectful and come prepared. experiences while creating new student support Through their studies here, they mature and it systems to keep students on track. becomes part of their professional work ethic. these areas to increase opportunities for our students. For instance, we are refocusing and redefining how we think about food, providing a more holistic view of what food is beyond food preparation. It’s a natural connection to health and wellness.

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EMERGENCY RESPONSE EXERCISES PREPARE JWU CAMPUSES The safety of the entire JWU community is at the core of the university’s mission — and Chris Harwood, director of emergency management, is at the forefront.

Spearheading the emergency operations team, Harwood and Campus Safety & Security officials at all campuses have developed programs to raise staff and faculty awareness and greatly contribute to the university’s preparedness in emergencies.

With 22 years in the U.S. Coast Guard, Harwood has worked in his fair share of command centers. He is a certified emergency manager (CEM) by the International Association of Emergency Managers (IAEM).

All JWU campuses within the last 6 years have conducted on-campus drills. The North Miami Campus’s most recent one was conducted this spring, and many of the scenarios practiced were successfully implemented during Hurricane Irma.

Local response agencies participate in a JWU hazardous materials release exercise on the Providence Campus.

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Drill Scenarios  Active shooter, which includes local police departments and response teams. These have expanded to include lockdown drills where faculty, staff and students are asked to hide for 10 minutes.

Active shooter drills were the first drills ever conducted.  Outbreaks of diseases such as meningitis and Zika, which was a particular concern within the Miami community last year  Tornado and other weather-related incidents, which have been a focus of the Charlotte and Denver campuses  Hazardous materials release Improvements Made from Drill Scenarios  Required online emergency training for all faculty and staff, which is also highly encouraged for all students.

As part of the training, participants can also access a brief active shooter event guidance through the JWU alerts page.  Classroom locks that they can be locked from the inside. Faculty members at all campuses have been issued keys and trained on procedures and best practices during active shooter events.  Practice evacuations involving all students, including those with disabilities  Port evacuation drills in Providence and in state-based major storm and chemical release drills with the State of Rhode Island

ONE QUESTION THREE ANSWERS HOW DO YOU GET INVOLVED IN YOUR CAMPUS COMMUNITY? “ Community is very important to me. I got involved in the JWU community to be a part of something bigger than myself.” — Kayla Greene ‘18, student body president, resident assistant, Diversifying American Business member

“ The best way to get involved on campus is by networking with a variety of diverse people who will open doors to endless opportunities, possibilities, friendships and innovative knowledge.” — Alexis Howell ‘18, Zeta Phi Beta Sorority Inc.’s Delta Phi Chapter member, Future Business Leaders of America’s Phi Beta Lambda member, Accounting Society and Institute of Management Accountants (IMA) Charlotte member; student assistant, Executive Office

“ I got involved to come out of my comfort zone through Greek Life, Residential Life and Leadership Development Programs offered. It has allowed me to grow personally and professionally throughout my collegiate career.” — Ashley Sherlock ‘18, resident assistant, City View Towers; Delta Phi Epsilon Chapter Gamma Psi member-at-large; federal work study, Development & Alumni Relations

JWU Family Connection | Fall 2017

CAMPUS NEWS

WE ARE ONE JWU April 19 was a day dedicated to exploring and celebrating diversity, inclusion and culture. We Are One JWU was developed to help combat polarization and stereotypes, and to improve understanding and cooperation among people around the world.

“I loved the We Are One JWU event,” said Jeremiah Motto ’20. “It was very culture enriching to be able to hear the African drums and dance while enjoying snacks from around the world. But my favorite part was the open forum because I got to hear from my fellow classmates. I was able to be a part of something JWU Family Connection | Fall 2017

that was bigger than myself.”

JWU Global, International Student Services and Study Abroad hosted events throughout the day that included Empowering Professionals with Disabilities, Shae Movement African Arts and Immigration & Citizenship Open Floor. We Are One JWU provided students the opportunity to discover the world beyond themselves, develop their own culturally sensitive skills, and appreciate the diversity that our global cultures bring to their lives.

CAMPUS NEWS

SPOTLIGHT ON DINING SERVICES Dining Services has a number of current practices and future plans to meet student dining needs, enliven the dining experience and respect the environment. They offer online menus with nutrition tracking capabilities and icons, soy-based dairy on tap, vegan and vegetarian options at every meal, nutrition counseling, and special themed events such as Testing Kitchen where students learn a new recipe with a registered dietitian using a superfood of the month.

“Our aim is to make student dining their home kitchen away from home,” says Paul Reinfeld, director of campus dining. “JWU has the College of Culinary Arts, but Dining Services does not pretend to serve elaborate or refined cuisine. It’s also not mom’s

JWU Family Connection | Fall 2017

cooking, although we do take recipes for those who wish to be reminded of home.

It is simple, everyday food served by a caring team looking to provide the best possible student experience.”

Dining Services plans to increase the percentage of food purchased locally, as well as add additional energy-efficient appliances.

CAMPUS NEWS

FRATERNITY & SORORITY LIFE ACHIEVES ACADEMIC MILESTONE Student Involvement & Leadership is proud to announce that Charlotte Fraternity & Sorority Life hit a milestone academic achievement during the Spring 2017 term. All five Greek organizations achieved a 3.0 or above GPA on average for the term, coming in .43 points above the average Charlotte student.

Even more exciting, the average GPA for

TRADING THE TRACK FOR THE CLASSROOM TABLE Nine members of the NASCAR Next 2017 class, upand-coming stars with a proven track record of success and skills to continue ascending the NASCAR ladder, participated in a JWU professional development workshop.

College of Hospitality Management professors Jeff Longo and Pat Stack helped equip the 16-to-25-year-olds with some of the fundamental communications and businessrelated skills they are not receiving as they pursue a career in motor sports.

“Racing is 75% off the track, 25% on the track,” said 20-year-old Chase Cabre of Tampa, Florida. “We are all good drivers. We all love our jobs, but it’s about who can out-perform off the track.”

Sixteen-year-old Hailie Deegan of Terrecula, California, started driving when she was eight years old. “I’ve been focused on the racing side 100%,” she said. “But half of it is business and meeting people who put you in the car. I need to focus more on relationships with sponsors.”

The students’ lives and passion for the sport results in many of them being home schooled or not choosing a traditional university for advanced education due to travel.

With JWU’s help, these future NASCAR superstars learned everything from email etiquette and networking to how to approach sponsors and public speaking.

JWU Family Connection | Fall 2017

members joining the community during Spring 2017 was 3.11. One of the newest organizations, Alpha Kappa Alpha Sorority, placed first overall in the community for average chapter GPA.

SAVE THE DATE: FAMILY

WEEKEND

OCTOBER 20–21, 2017

CAMPUS NEWS INTERNATIONAL BREAD SYMPOSIUM HELD AT JWU For 2 days, attendees rolled ideas, not dough.

Eminent bakers, historians, scholars and millers delved into the craft, science and controversy of bread during the first International Symposium on Bread held at the JWU Charlotte Campus. During the symposium, they discussed topics impacting their industry: sustainability and health, the fact and fiction that have made bread the villain among the low-carb movement, and disease states such as diabetes, obesity and allergies.

“The idea was to bring 200 experts together on bread, listen to stimulating presentations by industry leaders, and then let the ideation begin,” said Peter Reinhart, chef-on-assignment, who convened the academic symposium. “In two intense days, we could still only scratch the surface of this multi-dimensional subject, but I believe we really did initiate a process that got the ball rolling. I look forward to the future outcomes and to continuing this symposium each year.”

JWU Family Connection | Fall 2017

JWU COLLEGE OF CULINARY ARTS

RECIPE Grilled Chicken Breast, Grilled Vegetables and Edamame Purée Chef Paul Malcolm, associate professor

WHAT YOU’LL NEED EDAMAME PURÉE:

METHOD OF PREPARATION EDAMAME PURÉE:

1 8-ounce package frozen, shelled edamame 3 cloves garlic, peeled, roughly chopped 2 scallions, ends removed, roughly chopped 1 12-ounce package low sodium chicken stock/broth 3 tablespoons extra virgin olive oil Kosher salt, to taste Freshly ground black pepper, to taste

1. Add edamame, garlic, scallions and stock into a pot.

2. Bring to simmer and cook for approximately 20 minutes, or until soft enough to smash between your fingers. Remove from heat and strain — RESERVE LIQUID. 3. Place mixture in blender. Add extra virgin olive oil. Turn on blender and add just enough of the reserved broth to allow the blender to spin contents into a smooth texture.

4. Turn the blender up to the highest setting and purée the mixture until it is velvety smooth.

5. Season to taste with kosher salt and pepper.

GRILLED CHICKEN & VEGETABLES:

1. Preheat grill to high, approximately 350 degrees.

2. Combine vegetables and remaining ingredients in a separate bowl.

Toss with marinade and let sit at room temp for 10 minutes.

3. Scrape preheated grill and rub with towel coated in vegetable oil.

4. Place chicken to one side of grill. After approximately 6 minutes, flip chicken to the other side of the grill and cook for additional 6 minutes.

Scrape the grill where the chicken was cooking, and rub again with oiled towel. Spread vegetables onto grill where you started the chicken. Move the vegetables every 3 minutes or so. Do not be afraid of color; the darkening of the vegetables will result in a richer flavor.

5. Flip chicken over and brush with residual marinade. The chicken should be reaching an internal temperature of about 145 degrees at this time. Flip one more time and remove from grill when 150 degrees.

The chicken will continue cooking and reach an internal temperature of 160 degrees.

6. Remove vegetables from grill. To make sure they are cooked through, stab with paring knife. If they are soft, they are done.

7. Place a spoonful of the edamame purée in the center of your plate.

Drag a spoon through the purée to the right.

8. Place assorted vegetables equally amongst 6 plates. Lay the chicken breast over the purée and banked atop the vegetables.

6 chicken breasts ¼ cup extra virgin olive oil 1 tablespoon balsamic vinegar 1 tablespoon Dijon mustard 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper, to taste 1 broccoli crown, cut to thumb size pieces 1 head cauliflower, core removed and cut to thumb size pieces 1 pint button or crimini mushrooms 1 red bell pepper, core removed, cut into strips ¼ cup extra virgin olive oil 1 tablespoon balsamic vinegar 1 tablespoon Dijon mustard 1 teaspoon kosher salt 1 teaspoon freshly ground

black pepper

Find More Recipes

JWU Family Connection | Fall 2017

GRILLED CHICKEN & VEGETABLES: