FEATURES FOCUS 2022, new semester system, Chancellor Bowen announces retirement
ONE QUESTION, THREE ANSWERS Why did you choose JWU?
CAMPUS NEWS Gaylord Rockies hiring event, cooking at the Olympics and more
RECIPE Salt-crusted beets
This is a publication of Johnson & Wales University specifically created for families and designated contacts of JWU students.
20 22 Johnson & Wales University will be known for its preeminence in the study of food, interdisciplinary course offerings, experiential
of food and its relationship to the world we live in,” as indicated in the plan’s vision statement. It also forecasts an exceptional and diverse faculty highly engaged in the most effective teaching and learning methods. The launch of a faculty institute to promote excellence in teaching and learning, scholarship, and a collaborative exchange of ideas will boost this initiative. The plan embraces the development of an “interdisciplinary curriculum designed to allow students to explore and navigate careers in a variety of industries and professions,” and envisions significant growth in graduate level program offerings and online education enrollments.
learning, exceptional faculty, and a global and diverse student body at the conclusion of the university’s recently launched, strategic, 5-year initiative: FOCUS 2022. Called “bold and ambitious” by Providence Campus President and Chief Operating Officer Mim L. Runey, LPD, the plan 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.
“We will continue to keep our students at the center of what we do as we prepare them for their career of choice,” said Runey in a message to the JWU community. “We will seek opportunities that allow students to compete for national recognition in their chosen discipline and use leadership lessons gained in clubs, organizations and teams as a way of shaping their future.” Runey also said that JWU’s student body will continue to reflect the realities of global diversity, and that JWU will strengthen its century-old commitment to “bridge classroom experiences with the opportunities that abound in and outside of JWU. All future graduates of JWU will have an experiential learning opportunity.”
The 5-year plan calls for significant advancements in the academic arena, including the creation of a new college focused on an interdisciplinary approach to food. Johnson & Wales will For more on FOCUS 2022, hear from President leverage its global reputation in culinary educaRuney in this video. tion and establish itself as a leader in the “study JWU Family Connection | Spring 2018
CONVERSION TO SEMESTERS As announced in the fall to students, faculty, staff and Wildcat families, Johnson & Wales University will be transitioning from a term calendar to a semester system starting in fall 2018 for all graduate degree programs, except for the master’s level education programs. The conversion to semesters will be completed in fall of 2020 for all undergraduate, continuing education and master’s level education programs offered at the university. “The conversion to semesters is another component of how Johnson & Wales University is fulfilling the promise to provide an exceptional education for our students,” said Lily S. Hsu, EdD, provost. The university has created a webpage that contains FAQs and academic calendars, which will be updated as the university moves through the process. A few highlights: • The annual cost to attend JWU will be the same under a semester calendar as it would be under a term calendar. Students will see that billing is different — twice per year instead of three times per year. The university offers several payment options. • Financial aid eligibility will not change as a result of JWU transitioning to a semester system, but financial aid will only be disbursed twice per year instead of three times per year.
JWU Family Connection | Spring 2018
• It should not take longer for your student to complete their program. Each program’s curriculum and courses will be adapted for a semester calendar. For the majority of undergraduate programs under a semester calendar, students will need to successfully complete 10, 3.0 credit courses per year in order to graduate in 4 years. Currently, students take 10, 4.5 credit courses per year to graduate in 4 years under a term calendar. • Under the semester calendar, the course work load will be distributed over a 16-week period instead of over 11 weeks, providing students more time to complete course work. It is strongly recommended that your student meet with his or her faculty advisor or assigned academic counselor in Student Academic Services to create and continually review a plan that will keep them on track toward graduation. Questions can be sent to email@example.com.
CHANCELLOR JOHN J. BOWEN ’77 ANNOUNCES RETIREMENT
Upon returning to campus in January after winter break, the Johnson & Wales University community received a message from Chancellor John J. Bowen ’77 announcing his retirement after serving JWU for 44 years, effective December 31, 2018. Chancellor Bowen shared that “it’s been a privilege and a pleasure to work alongside all of you, transforming this institution from a ‘one student, one typewriter’ business school to an internationally recognized university.”
JWU Family Connection | Spring 2018
As a first-generation college student, Chancellor Bowen’s passion has been higher education. “Helping students achieve their dreams of attaining a college education has been my lifelong commitment, and I look forward to continuing that work for the remainder of my time here,” he says. “I plan to leave Johnson & Wales University better than I found it.”
ONE QUESTION THREE ANSWERS JWU students come from all over the globe to become a Wildcat in Denver, Colorado. But what brings them here? We asked three students who are a long way from home to share their stories. “I have spent my entire life in Southern California (nearly 1,000 miles from Denver). One of the reasons I chose to move to Denver for school was a change in environment. I wanted to experience a new and different setting. I realized my childhood friends were all doing the same things, studying at the same schools and getting stuck in the same city we grew up in. I wanted a new adventure and to experience a new place. JWU Denver offered the educational experiences I was looking for: a small campus and class size. It was also far away enough for me to grow on my own, but close enough to catch a flight and be home within 2 hours.” Tiffany Aguirre ’18
“I am from Newark, Texas, which is a small city near Fort Worth (nearly 750 miles from Denver). When I began to research where I wanted to attend college, the most important factors were location, community and education. Being from a rural area, I was looking to experience the city life while still having a sense of community — and JWU Denver gives me that. I am involved in so many organizations, such as Student Involvement and Leadership, Campus Activities Board and DECA. I thoroughly enjoy building connections within the community and being in a smaller environment allows for me to create bonds with both students and faculty. Johnson & Wales provides me with the right resources for my personal and professional growth.” Mario Talavera ’20
“The City of Denver is what originally brought me to this JWU campus from Las Vegas (more than 750 miles from Denver). The university fit all the requirements I was looking for: smaller class sizes, smaller campus community within a large city, and athletic programs. Soon after being accepted, the women’s soccer coach approached me about
JWU Family Connection | Spring 2018
joining the team, and I was completely sold on coming here. Also, my parents were more comfortable with letting me attend the Denver Campus because it’s the only JWU campus offered in the western region of the United States.” Asianna Harris ’19
CAMPUS NEWS GORDON RAMSAY HELPS STUDENT ACHIEVE CULINARY DREAMS AT JWU
GAYLORD ROCKIES RESORT HOSTS HISTORIC HIRING EVENT The Gaylord Rockies Resort & Convention Center, one of the largest hotel projects in the United States, is currently nearing the final stages of construction and is set to host one of the biggest hiring sprees in the history of the state of Colorado. And JWU Denver is on the figurative ground floor. Rick Medwedeff, general manager of the Gaylord Rockies, has identified JWU students as a much-needed foundation to their success in their talent search. VA Hayman-Barber, director of experiential education & career services, and her staff have worked diligently to ensure continued success in this relationship, which began in spring 2016 when Mike Stengle, vice president of Gaylord Properties, spoke to students on campus. Twenty-four faculty, staff and students were invited to a hard hat tour of the property, which will include 8 first-class restaurants, a luxurious spa and salon, and diverse shops. JWU Family Connection | Spring 2018
Gabriel Lewis, a top competitor on the hit show MasterChef, may not have won the title, but he still came out with a big win. Chef Gordon Ramsay told Lewis at his elimination that he has the “potential to be huge in this industry” and “I am personally going to send you to culinary school.” Hunting for the perfect culinary education program, Lewis chose JWU Denver — and Chef Ramsay kept his word. Lewis continues to check in with Ramsay and share his progress at the university.
CAMPUS NEWS STUDENTS PARTICIPATE IN TASTE OF GREENWOOD VILLAGE FOOD FESTIVAL
JWU REPRESENTED IN SOUTH KOREA FOR 2018 WINTER GAMES A brigade of chefs, students and alumni representing JWU traveled to the 2018 Winter Games in Pyeongchang, South Korea to fuel the U.S. Ski & Snowboard athletes, coaches and staff, with nutritious and tasty meals throughout the international sporting event. Led by Chef Adam Sacks, RD, CCC, CRC, associate instructor in the College of Culinary Arts, the group worked in two locations - near the alpine center and the speed competition arena. “It’s a privilege for all of us to be able to apply our knowledge of nutrition and skills as chefs to the U.S. Ski & Snowboard athletes,” said Chef Sacks. JWU students and staff also participated at the Paralympic Games in Pyeongchang. Over the course of 10 days, two JWU students and College of Hospitality Management Associate Professor Sean Daly worked nearly 150 hours in preparation for the U.S. Paralympic team’s arrival. Students worked with various areas including operations, communications, event management, technology and human resources. JWU Family Connection | Spring 2018
In October 2017, more than 40 JWU students, led by Chef Max Ariza, participated in The Taste of Greenwood Village, a local tradition for the past 17 years. Partnering with the Denver Tech Center and Greenwood Village Chamber of Commerce, students gained hands-on experience to learn the inner workings of a large-scale food festival while positively impacting the greater Denver community.
Check out JWU’s Commencement website for all details related to the ceremony.
JWU COLLEGE OF CULINARY ARTS
Salt-Crusted Beets Jorge de laTorre, dean of culinary education WHAT YOU’LL NEED HORSERADISH SOUR CREAM: 1 cup sour cream (8 ounces) 1 tbsp prepared horseradish 1 tbsp chopped fresh chives 2 tsp sherry wine vinegar BEETS: 2 cups coarse kosher salt 5 tbsp prepared horseradish 2 tbsp chopped fresh thyme 1 tbsp finely grated orange peel 3 large unpeeled beets (each about 8 ounces), trimmed, scrubbed
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METHOD OF PREPARATION FOR HORSERADISH SOUR CREAM: Whisk sour cream, horseradish, chopped chives and sherry wine vinegar in small bowl to blend. Season to taste with salt and pepper. This can be made one day ahead. Cover and chill. FOR BEETS: 1. Preheat oven to 375°F. Mix coarse salt, horseradish, thyme and orange peel in medium bowl. 2. Place a 3-tablespoon mound of salt mixture on small rimmed baking sheet, spacing apart. Top each salt mound with 1 beet, then cover all beets with remaining salt mixture, pressing very firmly with hands and forming crust around each beet, covering completely. 3. Roast beets 1 3/4 hours. Remove from oven; crack salt crusts open and remove beets. 4. Peel beets; cut into 1/4-inch-thick slices. 5. Arrange beet slices on platter. Serve with horseradish sour cream.