JWU Family Connection | Charlotte Campus, Spring 2017

jwufamily connection

CHARLOTTE CAMPUS

Spring 2017

FEATURES Student video series, 5 reasons to seek career advising now

FAFSA FILING CHANGES 2017–18

CAMPUS NEWS Faculty Spotlight, Spring Expo, Food Panels and more

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.

JWU STUDENT STORIES VIDEO SERIES

Charlotte

No one can speak to JWU’s real world, experiential-based learning environment like actual Johnson & Wales students. The “JWU Student Stories” video series profiles four students who share insights into their world. Morgan, Jasmine, Javohan and Andrew all come from different backgrounds and are pursuing their education at different campuses, but all represent the full JWU student experience.

Shot over the course of four days, the videos reflect examples of leadership, entrepreneurial spirit, mentoring and personal growth, all nurtured within the academic environment of Johnson & Wales. And we can’t forget about fun! From athletics to student organizations, all the way to a study abroad adventure, these four students really know how to take advantage of all that JWU has to offer. In short, they truly are JWU students.

Click each photo to watch these students’ stories.

JWU Family Connection | Spring 2017

Top to bottom: Providence, Denver, North Miami

EXPERIENTIAL EDUCATION & CAREER SERVICES

1. Seniors who haven’t found a job should seek assistance now.

Why? It can take up to six months to find a job.

REASONS WHY YOUR STUDENT SHOULD SEEK CAREER ADVISING NOW

2. Seniors who are interviewing should seek advising on how to choose between multiple offers and gain skills in making the best decision.

3. Juniors should work with EE&CS to plan for fall recruitment.

College recruiters focus heavily on a fall recruitment season filling their top positions, including management development program spots, by January.

4. Juniors should register for Career Management (CAR0010) now to prepare themselves for internship and job searches as well as for a successful college-to-career transition.

5. Any student who needs to take internship next year should begin their research now. EE&CS will help get them started.

JWU Family Connection | Spring 2017

FAFSA FILING CHANGES 2017–18

According to new federal government guidelines, families were allowed to complete the 2017–18 Free Application for Federal Student Aid (FAFSA) as of October 1, 2016 using 2015 tax information. JWU sent notice of these changes to students and families early last fall. While many schools are not modifying how they do business, Johnson & Wales has fully embraced the advantages.  JWU began sending September financial aid awards in late February, a full two months earlier.  If families used the IRS 2015 income tax data match when filing, awards should be more accurate, decreasing the need for verification or other requirements.  Earlier awards allow students more time to meet with financial planners to review their September payment needs and plans before leaving for the summer.

JWU Family Connection | Spring 2017

Families have been taking advantage of the earlier filing opportunities; in fact, the number of FAFSAs received as of early February was double the amount received at the same time last year. You can file your FAFSA earlier while the dates that invoices are sent (mid-May) and September payments are due (August 4) remain the same — all for your planning convenience.

For more detailed information on the FAFSA filing change, visit the student aid website. For specific JWU questions, contact Student Financial Services at your campus.

CAMPUS NEWS

FACULTY SPOTLIGHT

James Woods, PhD Woods teaches Financing New Ventures, an entrepreneurship course in the School of Business.

He has experience in research and development, product development, business operations and business development. Woods directed an entrepreneurship incubator, helping small businesses start and grow. He recently oversaw JWU’s annual Sharkfest competition, where 6 student ventures competed for $6,500 in prizes.

James “Patrick” Stack, MSA, MBA Stack joined JWU has a full-time hospitality faculty member in 2016 after serving as an adjunct professor. He brings 8+ years of sports industry experience to JWU with a specific expertise in corporate sponsorship and sports marketing. Most recently, he worked at GMR Marketing, which is a global marketing agency specializing in sports and experiential marketing.

Prior to that role, Stack served in a variety of business development and marketing-related positions at both the Cleveland Browns Football Club (NFL) and Charlotte Checkers Hockey Club (AHL).

This academic year, he helped create AdviSEE, a new hospitality program that matches students with mentors representing business leaders from organizations including the Panthers, Charlotte Hornets, NASCAR and the Coca-Cola Company.

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CAMPUS NEWS FOOD PANELS DISCUSS THE FUTURE OF FOOD From food trucks to food science, JWU students have received a wealth of information about some trendy and unique job opportunities. The Center for Free Market Studies recently hosted Food Truck Frenzy, a presentation on the food truck market.

Chefs Frances Burnett ’93 Ed.D., and Quientina Stewart ’12, helped moderate the discussion with Andarrio Johnson ’00, owner of Cuzzo’s Cuisine, and Tara Diamante ’12 and Brenton Ebersold ’11, owners of Bleu Barn Bistro. They answered questions about health inspections, cost of their startups, and the regulations about where they can park trucks.

Tara Diamante ‘12 and Brenton Ebersold ‘11, co-owners of Bleu Barn Bistro

Two days later, students learned about jobs available in the food science and research industries from members of the Research Chefs Association.

“I’m looking for a different aspect of the baking and pastry industry,” Jessica Talerico ’19, a sophomore, said. “I love working in the kitchen, but when I’m older, I don’t want to be working 60 hours a week.” continued on next page

CULINARY CHALLENGE WINNER S&D Coffee & Tea, the largest coffee and tea manufacturer and supplier to restaurants and convenience stores in America, is proud to announce that JWU student Chainey Kuykendall took top honors in its 7th Annual Culinary Challenge, held Feb 14. The student chef from Mount Airy, North Carolina, impressed the judges and earned $5,000 with her recipe for

JWU Family Connection | Spring 2017

“Coffee ScenTEAd Abura Soba,” a Japanese dish that features soba noodles, chicken and a teasoaked egg. Kuykendall was also the winner of the 2016 S&D Culinary Challenge. Kuykendall’s chef mentor Aaron Rivera, owner of The Chrome Toaster food truck, earned $5,000 for his chosen charity — the National Multiple Sclerosis Society.

CAMPUS NEWS continued from previous page

The guy who creates doughnuts for the globe agrees. “The benefit of working in research and development? I have holidays off, I have a fairly set schedule and I’ve traveled the globe,” says Mark Susz ’83, senior director of global product innovation with Krispy Kreme Doughnut Corporation. “But creating doughnuts for the globe?

You have to know your ingredients. Throughout the world, there are restrictions on ingredients, tariffs, shipping and timing issues. A US doughnut has to be able to be made in Asia or Mexico.”

Food science explores the details of food chemistry, Andarrio Johnson '00 owner of production, development Cuzzo's Cuisine and safety. Food scientists like Becky Beasley of S&D Coffee, an event speaker, work to increase a product’s shelf life without compromising quality. To do this successfully, students need a combination of culinary arts and food science training, say the panel of experts, including Chef Daina Soto-Sellers ’03, associate professor. As Susz summarizes, “Food scientists make it safe. Chefs make it taste better.”

In fall 2018, JWU students can pursue both professions through one program, as the university begins offering a bachelor’s degree in Applied Food Science, Innovation & Technology.

JWU Family Connection | Spring 2017

SPRING EXPO On March 23, JWU hosted its annual Hospitality & Food Service Spring Expo, the largest recruitment event of the year.

Students met employers from more than 100 companies recruiting for everything from full-time career positions to internships and seasonal work. Visiting companies included hotels and resorts, sports teams and convention centers, restaurants and contract food service. The week leading up the expo

offered activities such as mock interviews and résumé workshops, as well as opportunities to interview early with key companies such as Norwegian Cruise Line and Disney. These pre-expo activities are designed to engage the JWU students and prepare them for a successful event. The expo is primarily for students enrolled in the College of Culinary Arts and the School of Hospitality, however, all students are strongly encouraged to attend and network with the diverse group of participating employers. View the list of employers here.

CAMPUS NEWS BUSINESS CONFERENCE STANDOUT Roberto Herrera ’18, a Hickory, North Carolina, native and hospitality student, was encouraged to apply for a student leadership conference at Ohio State University — a business symposium. Pamela

thinking, persuasive communication, and the art of “putting it all together.”

His case study focused on a fictional couple who started a nonprofit organization while also juggling a for-profit

Allison, PhD, chair of the business, what they should do School of Hospitality, says, and how their morals played “Roberto was a great choice into their decision.

Herrera met Elle Rodrigues, Eric Gamble’s as our representative because Herrera says the experience niece, a student at the University of he brings a different viewpoint Massachusetts Boston. made him more aware of his to the competition. While presentation skills. “It made students focusing on the financial industry have me competitive and I’ve set higher standards for tremendous business knowledge, Roberto brings myself. I learned a lot about teamwork, PowerPoint customer service skills from the hospitality industry, and presentation skills. It was an amazing which ultimately impacts any bank’s customer experience.” loyalty and satisfaction.”

After earning a $400 participation award, Herrera Herrera was chosen to represent JWU at the 2016 says he is ready to apply for another conference, KeyBank Leadership & Creativity Undergraduate thanks to the weeks-long competition help and Minority Symposium, a 3-day intensive camp encouragement he received from Professor Allison; on leadership, creativity, product innovation, Benjamin Robinson, PhD, department chair; and Eric spreadsheet management, entrepreneurial Gamble, PhD, assistant professor.

COMMENCEMENT 2017 Date: May 20, 2017 Location: The Spectrum Center (formerly Time Warner Cable Arena), 333 East Trade Street, Charlotte Time: 10am; Arena opens at 9am; Arrival time for students is 9am

JWU Family Connection | Spring 2017

CAMPUS NEWS

Above and left: The Emerging Leader Series keeps growing! This year 71 students participated in the 8 workshop program.

Left and right: The Latino Student Organization hosted their yearly Noche Latina event with great success.

Above and left: The men’s and women’s basketball teams ended strong seasons and look to get back in action next year!

Above: Alpha Kappa Alpha Sorority Inc. and Zeta Phi Beta Sorority Inc. joined the Fraternity & Sorority Life community this year alongside Kappa Sigma Fraternity, Lambda Chi Alpha Fraternity, and Delta Phi Epsilon Sorority.

JWU Family Connection | Spring 2017

JWU COLLEGE OF CULINARY ARTS

RECIPES

Butternut Squash Soup and Massaged Greens Salad Megan Lambert, senior instructor, College of Culinary Arts

WHAT YOU’LL NEED Butternut Squash Soup Yield: 6 servings

1 butternut squash 2 teaspoons olive oil 4 cups water, broth or milk Salt and pepper, to taste Fresh herbs or spices, to taste This is the simplest recipe, but it can be varied in many ways. You can add other vegetables to the soup, such as onions, carrots and celery, and of course, you can use any kind of squash.

You can use different kinds of liquid in the soup — how about coconut milk?

Different herbs or spices will give very different flavors to the soup as well. My favorite is fresh thyme. For an exotic flavor that’s Indian-inspired, try garam masala spice mix.

Massaged Greens Salad Yield: 4 – 6 servings

1–2 bunches fresh kale or mustard greens Juice from 1 lemon and zest 1 clove garlic 3 tablespoons Parmesan cheese, optional 3 tablespoons olive oil Black pepper, to taste

Find More Recipes

JWU Family Connection | Spring 2017

METHOD OF PREPARATION Butternut Squash Soup 1. P eel the squash with a peeler, and cut into 1-inch chunks.

2. Heat the olive oil in a large pot over medium heat; add squash.

3. Sauté for a few minutes, then add the liquid to the squash.

4. Cover, and simmer for 20 minutes, or until squash is tender.

5. Use an immersion blender to purée the soup. Add additional liquid if the soup is too thick.

6. Add salt and pepper, and fresh herbs or spices to the soup.

Massaged Greens Salad 1. Thoroughly wash greens in several changes of water.

2. Remove stems. Cut into thin ribbons and place in plastic zipper bag.

3. Zest the lemon and squeeze the juice into the bag.

4. Mash garlic and add to bag.

5. Add cheese, olive oil and pepper to the bag. Seal the bag up tight, squeezing any extra air out.

6. Massage the dressing into the greens for a few minutes. Really squish and mix the greens!

7. The greens should turn darker green in color, and become softened, almost like cooked greens.

8. Enjoy!