JWU Family Connection | Charlotte Campus, Fall 2016

jwufamily connection

CHARLOTTE CAMPUS

Fall 2016

JWU CUP — ATHLETIC SEASON KICK-OFF

CONVOCATION Four campuses unite students in university tradition

STATE OF THE CAMPUS ADDRESS

CAMPUS NEWS Students talk about their leadership experiences; Baking & Pastry expo

RECIPES JWU faculty chefs share their favorite recipes

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

DEAR JWU FAMILIES, Lee and Sandra Robinson, parents of Sandrine Michelle Robinson ’18, pictured, of Virginia Beach, Virginia, share a few tips to welcome new and returning JWU parents and families to the Wildcat community.

Sandrine is a baking & pastry arts and business studies double major.  JWU has a lot to offer students. Encourage your student to set goals, but be open and flexible. Find something that he or she is interested in and JOIN. Who knows, a future best friend might be in that organization or opportunity.  The only dumb questions are the ones you don’t ask. That goes for parents and students.  If your student calls you crying more than three times in one month, encourage him or her to talk to a counselor, a chef or even a professor with whom they feel comfortable connecting. Even the most independent child can experience homesickness.  Care packages are an awesome way for students to feel connected to home. Receiving their favorites, especially when they’re not expecting it, is PRICELESS! They don’t have to be from just the parents. Reach out to other family members, friends, church members, former teachers — the possibilities are endless.  Last but not least, remind your student that he or she is there for an education and everything else, and I do mean EVERYTHING, is secondary.

JWU Family Connection | Fall 2016

CHARLOTTE

WELCOME

ATHLETIC SEASON KICK-OFF

JWU’s athletic season kicked into high gear as men’s and women’s soccer from all four campuses participated in this year’s JWU Cup on September 2 and 4 at the Scotts Miracle-Gro Athletics Complex, Providence Campus. Since the teams had never played each other before, spirit was high — players and coaches were more than ready for the challenge of making it to the championship, and all brought their best in a series of hard-fought matches. continued...

JWU Family Connection | Fall 2016

JWU CUP, cont.

The first round was held Friday night, with both the men’s and women’s Providence and Denver teams moving on to the championship on Sunday. The final matches were decided by the closest of scores, 1-0, with Providence ultimately winning both contests in penalty kick shootouts. North Miami defeated Charlotte in the consolation game, ending in a 3-1 win for men’s soccer and 4-0 win for women’s soccer.

The greatest part of the event wasn’t only tallied in wins and losses. Meeting fellow JWU studentathletes and learning about the other campuses were equal highlights of the tournament.

Valentine Salinas, a student at the North Miami Campus, likely spoke for many when he said, “We’re all family; we’re all from JWU. It’s a great experience.”

JWU Family Connection | Spring Fall 2016 2016

Top: Providence Campus women’s soccer team with JWU Cup trophy. Bottom: Providence Campus vs. Denver Campus men's soccer championship game.

CONVOCATION: CAMPUSES UNITE STUDENTS IN UNIVERSITY TRADITION

Charlotte Campus

Convocation is an exciting time for each of the four Johnson & Wales campuses to officially induct the Class of 2020 into the academic community, and bring together faculty, staff and alumni to convey wisdom and advice.

Providence Campus

JWU Family Connection | Fall 2016

continued...

CONVOCATION, cont.

Incoming students filing into the Wildcat Center at the Charlotte Campus for Convocation must have felt like rock stars, as they were greeted with music and lines of cheering returning students.

Campus president Robert Mock Jr., EdD, urged students to “…get involved and be your authentic self. Make friends, get to know the people around you, and get out of your comfort zone. Professors are the knowledge providers for our university. They can be your greatest asset.”

Ray Zoller, associate instructor, delivered the keynote address based on the campus-read book, “This I Believe.” Brianna Small, Student Government Association president, got the Class of 2020 on their feet to read the JWU Honor Code in unison, then don a pin as a reminder of the pledge.

In Denver, beautiful blue skies and sunshine kicked off Convocation morning, as faculty and the Class of 2020 proudly walked through the Robert E. Taylor Gate, a storied tradition for the Denver Campus. President Richard Wiscott, PhD, reminded students that their journey is only beginning and the next time they walk through the gate, they will be recognized as JWU graduates, ready to make their mark on the world.

Denver Campus

“Your campus community will help you along the way, and I pledge that we will create opportunities for you to cultivate a healthy body, a healthy mind and a healthy spirit in your years at JWU,” said President Wiscott.

During the Convocation ceremony, Jim Burness, parent of first-year Sports/Entertainment/ Event Management student Bryon, led family members through a pledge to support their students’ success during their academic year.

He closed with remarks directed toward the Class of 2020, saying, “As you begin this exciting journey with your new academic family, remember to support each other, respect each other and be kind to each other.”

continued...

JWU Family Connection | Fall 2016

CONVOCATION, cont.

At the North Miami Campus, words of wisdom centered on the theme of people, places and patience. These are the three things every college student needs to be successful, according to The New York Times bestselling author and JWU North Miami convocation speaker Harlan Cohen.

Students should recognize that things may take time, but it doesn’t mean they won’t happen.

JWU’s Providence Campus also celebrated the start of the academic year with Convocation at the historic Providence Performing Arts Center.

The Class of 2020 took selfies with new friends and tweeted about their first day, as they eagerly awaited the processional to begin.

President Mim L. Runey, LPD, welcomed the new class, noting what a remarkable time it was to be a college student. “You will be at the forefront of resolving important issues in the years and decades ahead. If you are ready to take on a life-changing experience, I promise you an incredible journey.”

North Miami Campus

As new students gathered to take their oath to uphold the principles of the Wildcat Way, Cohen encouraged students to look to the people surrounding them for support, including friends, professors and advisors, to help keep them on track.

Cohen shared the various stages students will encounter, including emotional, physical, academic, social and financial. Though these places can be difficult at first, they will likely become an opportunity for growth. He also emphasized that patience requires persistence.

JWU Family Connection | Fall 2016

The Class of 2020 received advice from alumni speaker Matt Tortora ’15, chef/ co-founder/chief executive officer of Crave Food Services Inc. He started his business as a student in the Entrepreneurship Center.

“I tell my team at Crave, ‘don’t be afraid to fail, but never plan on failing,’” said Tortora. “Don’t polarize yourself by assuming you know what you don’t, and always take advantage of the resources you have.”

Welcome to the Wildcat family, Class of 2020!

For Robert Mock Jr., EdD, it was his moment to address all faculty and staff for his inaugural State of the Campus Address. He discussed his leadership style and his strategic vision for the campus that includes increasing enrollment and retention rates, as well as new, proposed athletics programs, increased Greek Life and a ROTC program.

“We are transforming our current commuter lounge into a veterans’ lounge, using decorations from all branches of the military.

Our goal is to be cognizant and inclusive of our student veteran population.”

Charlotte Campus President Robert Mock, Jr., EdD

JWU Family Connection | Fall 2016

President Mock began his address with a touching video that has gone viral of a young man who reportedly rode his bike hundreds of miles just to enroll in college. He ended with the story of a JWU Charlotte Campus student who was homeless as a high school student, but graduated with honors in May 2016 with his associate degree, and returned in the fall to pursue his bachelor’s degree.

CHARLOTTE

STATE OF THE CAMPUS ADDRESS 2016

NEWS YOU CAN USE FINANCIAL AID FILING CHANGES

SAVE THE DATES

Students can now complete the Free Application for Federal Student Aid (FAFSA) beginning on October 1 for the 2017-18 academic year using 2015 tax information. JWU has sent emails to students and any parent email addresses on file explaining the change and new timeline. If you have any questions, contact your campus Student Financial Services office. You can find their contact

Charlotte Campus Homecoming Weekend Oct 21-22, 2016

information in the JWU Directory.

FOLLOW YOUR FAVORITES ON SOCIAL MEDIA JWU’s Social Hub is your one-stop shop for JWU social media. On the site you’ll find a directory of social media accounts across campuses, downloads for your computer or mobile phone including mobile wallpapers, stickers, and more. You do not need a social media account to access this site.

Check it out!

AUTHORIZED ACCESS TO YOUR STUDENT’S RECORDS A federal law, FERPA (Family Educational Rights and Privacy Act), protects the privacy of student education records, allowing JWU to discuss the contents of a student’s education record only if the STUDENT has authorized it. Without authorization, JWU cannot release information (unless required to by law) even to a parent. Students can set up authorized users, however, so parents and others of their choosing do have access to specific information (i.e. invoice, grades). Learn more.

JWU Family Connection | Fall 2016

Providence Campus Family Weekend Oct 21-23, 2016 North Miami Campus Family Weekend Oct 21-23, 2016 Denver Campus Homecoming & Family Weekend Oct 21-23, 2016

WHAT DOES IT TAKE TO BE...

We asked three students about their leadership experiences as a resident assistant (RA), student assistant (SA) and teaching assistant (TA). Here’s what they said:

... AN RA? Natalie Owens ’16, Baking & Pastry Arts and Food Service Management

“In one word: care. I wanted to say something fancy like compassion or integrity, and all those things matter, but to be an RA (preferably a great one) you just need to care. If you genuinely care about the position and the opportunity, then everything else follows. Caring is the main motivation that drives anyone to achieving a level of greatness that makes the difference we all want to see in the world.”

...AN SA? Anna Wroblewski ’18, Culinary Arts / Baking & Pastry Arts and Food Service Management

“In one word: prioritize. Being an SA takes the perfect work/ life balance, having to prioritize being a student and SA while still having fun being a college kid. This role is an extremely rewarding experience. I love seeing my impact on campus and with the student body, but you have to remember the student part. It isn’t always easy prioritizing and you have to find that perfect balance.”

...A TA? Tarell Mills ’17, Culinary Arts and Food Service Management

“In one word: balance. Balance between work and school. Balance between studying class recipes and studying academic coursework.

Know when you are overextending yourself and losing that balance.

It’s a simple but complex word with more in-depth meaning in the life of a TA.”

JWU Family Connection | Fall 2016

CHARLOTTE

CAMPUS NEWS

BAKING & PASTRY SHOWCASE Students showed off their skills during the first annual Baking & Pastry Showcase in May. Family and friends were invited to sample desserts, breads, entremets and cakes students had learned to make throughout the term. Amy Felder, EdD, department chair, says, “Students also shared that they enjoyed the pressure of having to do large production and set up and run a large buffet. This is something that is not part of our regular curriculum.” Family members were thrilled to have the opportunity to talk with their students’ instructors and taste the results of their labor.

JWU Family Connection | Fall 2016

CHARLOTTE

CAMPUS NEWS

WILDCAT WILLIE PLAYS SOCCER FOR A CAUSE Wildcat Willie laced up his shoes to play a bit of soccer — for a cause. Street Soccer 945 is a local soccer program for Charlotte men and women experiencing homelessness. The second annual Street Soccer 945 Charlotte Invitational, hosted at Romare Bearden Park, was created to bring awareness to homelessness, and showcase the programs and resources available to these individuals.

HOSPITALITY & FOOD SERVICE EXPO There were an astonishing 500-plus interviews for students seeking internships or part- and full-time jobs during the spring Hospitality & Food Service Expo. More than 100 vendors attended the annual event hosted

by Experiential Education & Career Services that benefitted our culinary, hospitality and foodservice students. Tarun Malik, EdD, vice president and dean of academics said, “While this event was in progress, the College of Culinary Arts created forums for engagement for students to interact with recent alumni, vendors and view product demonstrations.

The variety of employers and opportunities keeps getting better each year.” Businesses represented included Compass Group USA, The Peabody Memphis, Walt Disney World, the Carolina Panthers and Omni Hotels and Resorts.

JWU Family Connection | Fall 2016

It featured six street soccer teams from similar programs around the country, youth soccer clinics and a mascot game featuring JWU’s own Wildcat Willie, Sir Purr, Hugo, Homer and Chubby. Wildcat Willie scored a goal and played some stellar defense. JWU hosted a viewing party for the street soccer teams in the Wildcat Den to watch the USA Men’s Soccer Team vs. Paraguay Copa America.

CHARLOTTE

CAMPUS NEWS

JWU COLLEGE OF CULINARY ARTS

RECIPES

Lamb Ribs with Rhubarb and Radish Salad Chef Jonathan Poyourow, RD, LD, assistant professor, Providence Campus WHAT YOU’LL NEED: Lamb: 1 tablespoon black peppercorns 1 tablespoon white peppercorns 1 tablespoon coriander seeds 1 tablespoon fennel seeds 1 4-pound rack of lamb 1 teaspoon kosher salt Radish salad: ½ teaspoon finely grated lemon zest 1½ teaspoon fresh lemon juice ¾ teaspoon honey ¾ teaspoon Dijon mustard 2 tablespoons olive oil Salt and pepper, to taste 1 bunch radishes cut into matchsticks 2 large rhubarb stalks, cut into matchsticks 1 shallot, very thinly sliced 1 cup mint leaves Rhubarb: 4 large rhubarb stalks ½ cup pure maple syrup ¼ cup balsamic vinegar ½ cup water Find More Recipes

JWU Family Connection | Fall 2016

METHOD OF PREPARATION: 1. P reheat oven to 450 degrees. In a medium skillet, over medium heat, toast peppercorns, coriander and fennel seeds, dry, until fragrant and golden, about 3 minutes. Let cool. Coarsely grind in a spice mill.

2. Season lamb with salt, then rub spice mixture, pressing to stick.

Set the racks fat side up on a tall rimmed baking sheet and allow to sit for an hour.

3. While ribs are marinating, assemble the salad. Whisk lemon zest, lemon juice, honey and mustard in a large bowl. Whisk constantly, adding oil until emulsified. Season with salt and pepper. Add radish, rhubarb matchsticks, shallot and mint to a bowl and toss to coat. Taste for seasoning.

4. R oast lamb in the top half of the oven for 15 minutes. Turn the racks and roast another 10 minutes for medium rare. Remove from the oven and allow to rest for at least 10 minutes.

5. While ribs are cooking, bring rhubarb stalks, maple syrup, vinegar and ½ cup water to a boil in a medium saucepan. Reduce heat to medium and simmer until liquid is reduced by half and syrupy, about 20 minutes. Skim or strain, discarding as much of the solids as possible.

6. C arve the racks in between the bones and drizzle with sauce.

Serve right away alongside salad.

JWU COLLEGE OF CULINARY ARTS

RECIPES

Acorn Squash Soup with Black Bean Ragout Chris Wagner, CMC, director of culinary operations, North Miami Campus WHAT YOU’LL NEED:

METHOD OF PREPARATION:

2 tablespoons coconut oil 1 small onion, finely chopped 1 small, organic Acorn squash, peeled and cubed ½ cup white wine 1 vegan bouillon cube or vegetable stock (reduced by 2/3) 1 can of coconut milk Salt and pepper to taste Agave syrup, optional 4 cloves of garlic, minced 1 small red pepper, cut into small dice 1 can black beans 1 bay leaf Cumin, to taste 1 bunch cilantro, chopped 4 tablespoons fresh pine nuts 1 cup freshly harvested sunflower sprouts 2 spring onions (green onion), thinly sliced

Soup

CHEF’S NOTE: This recipe is 100% vegan but if you wish you can add grilled shrimp, seabass, sautéed beef tips or anything else your carnivorous taste buds crave.

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JWU Family Connection | Fall 2016

1. S auté half the chopped onion in coconut oil until translucent, add squash and sauté.

2. D eglaze squash with white wine and reduce by half. Add vegetable stock or bouillon cube and coconut milk.

Reduce heat and simmer for 15 minutes.

3. W hen squash is overcooked and falling apart, pour soup into a large blender cup and blend at high speed for 2 minutes until totally smooth.

4. S eason soup with salt and pepper and perhaps some of the agave syrup.

Black Bean Ragout 1. S autee other half of onions and the garlic in a small pot with some coconut oil; add red pepper.

2. O nce the onions, garlic and red peppers are turning translucent, add black beans

with the liquid, add the bay leaf and let stew for 30 minutes, or until the peppers are soft and some of the liquid has evaporated.

3. S eason with salt, pepper, cumin, and cilantro.

Pine Nuts and Sunflower Sprouts 1. R oast pine nuts in nonstick pan till golden brown.

2. W ash sunflower sprouts and dry on paper towel.

Plating 1. P lace scoop of the black bean ragout in the middle of a large bowl.

2. P our the acorn squash soup slowly around the mound of black beans (do not over fill the bowl).

3. S prinkle roasted pine nuts around the bright yellow soup and garnish with the sunflower sprouts and the sliced spring onion.

JWU COLLEGE OF CULINARY ARTS

RECIPES

Grilled Seafood Paella Chef Natalie Schwab ’06, culinary demonstrator, Denver Campus WHAT YOU’LL NEED:

METHOD OF PREPARATION:

2 tablespoons olive oil ½ small sweet onion, chopped 2 cloves garlic, minced or grated 4 ounces chorizo, sliced 1 15-ounce can whole peeled San Marzano tomatoes 1 8-ounce jar roasted red peppers, sliced ¼ cup white wine 2 cups jasmine or basmati rice 4 cups chicken broth 2 small skinless chicken thighs or breast, chopped into 1-inch cubes 1/3 cup green olives 1 teaspoon Spanish smoked paprika 1 teaspoon salt and pepper to taste Pinch of saffron 16-ounce fresh seafood (e.g., 1 lobster tail, 6 jumbo shrimp, 4 clams and 4 mussels) Juice of 2 lemons Fresh chopped parsley, for serving

1. P reheat your grill to high heat.

2. P lace a very large cast-iron skillet (it should be at least a

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JWU Family Connection | Fall 2016

12-inch circle or oval skillet) on the grill grates. Allow the skillet to heat with the grill. Once the skillet is hot, add the olive oil, onion and garlic. Season lightly with salt and pepper and cook about 3–5 minutes, stirring often or until the onion is soft and sweet. Add the chorizo and cook until just browned, about 2–3 minutes. Add the tomatoes (crushed by your hands if using canned), their juices and roasted red peppers. Continue cooking another 5 minutes.

3. A dd the wine to deglaze the pan and then stir in the rice, cooking until toasted, about 3–5 minutes. Slowly pour in the chicken broth and give everything a good stir. Slide in the chicken, green olives, paprika, another pinch of salt and pepper and a good pinch of saffron. Stir gently to combine, cover tightly with the skillet top or tin foil and then place the lid on the grill. Grill covered for 15 minutes.

4. M eanwhile, toss the seafood in a bowl with a little olive oil, salt and pepper. Carefully remove the skillet top or foil and add the seafood to the skillet. Cover again with the top or the foil and return the grill lid. Continue cooking another 15 minutes or until the seafood is cooked through and the rice is fluffy.

5. R emove the skillet from the grill and drizzle the dish with lemon juice. Sprinkle lightly with salt and pepper. Garnish with fresh parsley.

JWU COLLEGE OF CULINARY ARTS

RECIPES

Grilled Bruschetta with Tomato-Cucumber Relish Jerry Lanuzza, CHE, FMP, WSET 3, dean of the College of Culinary Arts and associate professor, Charlotte Campus WHAT YOU’LL NEED:

METHOD OF PREPARATION:

Bruschetta 2 baguettes ¼ cup olive oil

1. I n a large bowl, toss together the red pepper, cucumber, tomato and cubanelle pepper.

Tomato-Cucumber Relish 1 red pepper, roasted, peeled, seeded, cut brunoise 1 cup English cucumber, peeled, seeded, cut brunoise 2 cups roma tomatoes, concassé 1 cup cubanelle pepper, cut brunoise 2 tablespoons extra virgin olive oil 2 tablespoons balsamic vinegar ½ teaspoon fresh oregano, chopped fine 4 tablespoons parsley, chopped fine Kosher salt, to taste Freshly ground black pepper, to taste

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JWU Family Connection | Fall 2016

2. A dd the extra virgin olive oil, vinegar, oregano and parsley; toss to combine; season with salt and pepper.

3. S lice the baguettes ¼–½-inch thick on the bias, brush with olive oil and grill until lightly browned on both sides.

4. B efore service, top the grilled baguette with the tomato-cucumber relish.