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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

NEWS YOU CA N U SE

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


A NEW ERA : R U N E Y A PPO I N T ED JW U C H A N C EL LOR On Tuesday, March 12, Johnson & Wales

leadership is at the helm of the university

University entered a new era with the

they founded.” Denver Campus President

Chancellor Investiture Ceremony of Mim L.

Richard Wiscott, Ph.D., and Charlotte Campus

Runey, LP.D. Speakers, dignitaries and guests

President Tarun Malik ’90 M.S., ’11 Ed.D., also

gathered to celebrate the university’s past,

shared words of support from their respective

present and future at the historic Providence

campuses.

Performing Arts Center. The ceremony was

The task of officially conferring the symbols and

also livestreamed for JWU’s branch campus communities and alumni to join in the celebration from around the country.

authority of the office of chancellor fell to the chairman of the JWU Board of Trustees, James Hance Jr., who described Runey as “the right

JWU North Miami Campus President and

leader at the right time to take Johnson & Wales

Master of Ceremonies Larry Rice, Ed.D., ’90,

to new heights.” Chancellor Runey then took the

opened with welcoming remarks, invoking the

podium, acknowledging both the weight of the

university’s inspiring origins: “It was just weeks

university’s history and the bright promise of its

after the start of World War I, at a time when

future.

women did not have the right to vote, that Miss

President Rice thanked Chancellor Runey for

Johnson and Miss Wales decided to open a school to teach, mostly women at first, business skills. They were truly trailblazers, ahead of their time.”

her inspiring remarks and leadership: “On behalf of my fellow presidents at the branch campuses, you have our full support. Together, we will write the new chapters in our university’s remarkable

Rhode Island Governor Gina Raimondo carried

second century of preparing students from all

that theme in her uplifting speech: “Misses

parts of the world for their journey through life.”

Johnson and Wales would be especially proud to know that a woman of Mim’s vision and

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RUNEY INVESTITURE CEREMONY

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JWU S T U DE N T S

A N D L O C A L O R G A N I Z AT I O N S At Johnson & Wales University, students have the opportunity to collaborate with local organizations and nonprofits through their coursework and gain hands-on industry experience at no cost to the organization while assisting their community partners. These experiences are happening on JWU’s four campuses and across all disciplines. At JWU Providence, students majoring in Graphic Design in the College of Engineering & Design partnered with the Woonsocket Historical Society this year to enhance and modify the organization’s brand identity.

Design students Jonathan Caron ’19, Patrick Holt ’19 and Connor Daigneault ’20

JWU’s design program offers local organizations and nonprofits design services at no cost. This experiential education opportunity has become a cornerstone of the program and has helped many organizations and nonprofits across the state. This partnership resulted in a new web design, updated logos, new business cards and collateral. Three students, Jonathan Caron ’19, Patrick Holt ’19 and Connor Daigneault ’20, worked directly with the organization’s leadership. “It was great working with my first real client,” says Daigneault. “Not only did we help them with design services, they really helped us become better designers and better workers. I now know what to expect when working with a company,

whether it is rebranding or making new products to promote them. Throughout my career here at JWU, I have learned the necessary skills to be successful, but this client specifically gave me real world experience, which will help me stand out in my very competitive field.” This is truly a win-win for both the Woonsocket Historical Society and JWU’s design students. Another win-win is for JWU Charlotte students in the College of Business and the nonprofit Empower of Hope, which provides holistic and vocational support to women living in extreme poverty in Africa. Seniors in the Retail Executive Decision Making course are helping the organization grow its philanthropic goals. Founder

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Christin Boone visited the class and shared her story about how she learned of the plight of women in war-torn Burundi. Through sales of the crafts made by Burundian women in Africa and refugees in Charlotte, Empower of Hope donates 100% of the proceeds to support the women in Burundi. “How do we grow into an organization that is self-sustaining?” Boone asks the students. “I created a small board and have some volunteers,

Empower of Hope founder Christin Boone visits JWU Charlotte.

but we are not able to sell enough product to make us self-supportive.” The students were asked to prepare and present case studies that included a situational analysis, perceived strengths and weaknesses of the nonprofit, and final recommendations. “I will take parts of every team’s recommendations and incorporate them in my nonprofit over time,” says Boone. “Luckily with the connections I have made through JWU, I have student volunteers willing to help me with social media strategies, marketing and branding. It gave me a chance to view my business from a

JWU Charlotte College of Business seniors present their findings.

different perspective.” When JWU North Miami launched the entrepreneurship program, lead faculty member Brent Muckridge ’94 knew the only way for budding entrepreneurs to be successful was to provide them with real-life, complex challenges and the tools needed to solve them. He decided to test this theory when he was selected to represent JWU on a special project for the City of North Miami’s Chinatown initiative. Brent Muckridge challenges entrepreneurial students.

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Muckridge was tasked with creating the business

JWU Denver is a food donor for We Don’t Waste,

plan for the development of a co-working space

which means the campus donates unused

for entrepreneurs. He immediately created a

perishable items such as fresh fruit, veggies,

class project for his students, challenging

dairy, protein and baked goods to local relief

them to analyze the feasibility, surrounding market data, infrastructure needs, and costs associated with creating the co-working space. “While entrepreneurs may develop businesses out of their passion or concepts they believe will quickly become lucrative, they have to be able to foresee challenges, know how to navigate them and make the best decision on how to proceed,” advises Muckridge. “This project gave them a taste of that, and they really became invested in the project knowing they were providing a solution for a real business concept.”

JWU Denver chefs learn to be sustainable.

Students at JWU Denver are making positives changes for their community while learning how to be sustainable chefs through a collaboration between the College of Culinary Arts and We Don’t Waste. These group efforts support the community and the environment by donating quality food to those in need in the Denver metro area. Forty percent of food produced in the U.S. ends up in landfills, and one in six Colorado households with children do not

agencies. Students prepare the food and load trucks for We Don’t Waste twice a month. Students also have the opportunity to distribute food at mobile markets hosted at local schools and community centers. Chef Jorge de la Torre, dean of culinary education, says, “It is important that we educate our students to be sustainable chefs and empower them to make positive change for their community and the environment.”

have enough money for food.

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COMMENCEMENT 2019 Check out JWU Denver’s commencement website for details related to the ceremony.

SAVE THE DATE: JWU Denver’s Homecoming & Family Weekend, October 25-27, 2019, is full of traditions, fun, athletic games, and family-friendly events. We hope to see you there!

N E WS YOU CA N USE CONVERSION TO SEMESTERS/ 2020–21 ACADEMIC CALENDAR Johnson & Wales University’s upcoming academic

counselors and follow their academic planners to

calendar for 2019–20 reflects the final year

keep themselves on track toward graduation.

undergraduate programs will operate under a term

The conversion to semesters webpage has been

calendar before transitioning to semesters in fall 2020. The 2020–21

updated with additional FAQs regarding schedule and course workload,

academic calendar is

financial aid and

now available on the

tuition, and credits and

JWU website.

transcripts.

It is very important that first-year students and those with sophomore status, with an expected graduation date of May 2021 and beyond, meet with their academic

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DENVER

CAMPUS

n e ws CA M P US E V E N T S SPA R K C ON V E R SAT IONS A B OU T WOM E N ’ S R IGH T MOV E M E N T

In honor of Women’s History Month and International

organization also hosted a panel discussion with

Women’s Day, JWU Denver hosted events on

female JWU Denver faculty and staff. The panel

campus to highlight and celebrate the women’s right

shared their stories and experiences shaping their

movement. The College of Culinary Arts invited the

professional careers as women.

Rocky Mountain Institute of Food Technologists on campus to host a screening of the film A Fine Line. In the documentary, students heard stories from accomplished chefs that touched on workplace harassment, equal pay and career advancement. “It’s important that we spark discussions on campus about women’s rights to educate our students-future industry leaders about gender inequality and how to advocate for equal representation,” says Chenin Nickel, assistant professor and department chair of Dietetics. The Campus Activities Board student

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CAMPUS NEWS

J W U S T U DE N T S

HO SPI TA L I T Y

S TA F F E SPN W I N T E R

S T U DE N T S TA K E

2019 X GA M E S

CLASS TRIP TO E NSE NA DA

Students enrolled in the International Hotel Operations, Development and Management course in the College of Hospitality Management took a trip to Ensenada, Mexico. The course and experience focuses on the development and management of multinational hotel properties. Students learned the skills and abilities necessary to become a global hospitality manager, including managing a diverse, multi-cultural staff; developing Fifteen Sports, Entertainment, Event – Management

strategies to satisfy international guests; and

students from all four campuses staffed the Winter

working as an expatriate manager.

2019 X Games in Aspen, the biggest extreme sports event of the year. This year, two students worked in concert production, one in social media video editing and posting, two in VIP Hospitality, and the remaining split evenly between guest services and X Fest (sponsorship activation and fan activities). JWU Denver Professor Sean Daly played a big role in organizing and facilitating this wonderful experiential education opportunity for JWU students.

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J W U DE N V E R BU I L D S L ONGE S T V E GA N PB & J SA N DW IC H F OR GU I N N E S S WOR L D R E C OR D S

In honor of National Peanut Butter and Jelly Day

in Guinness World Records. This was a wonderful

on April 2, JWU Denver culinary nutrition students

opportunity for our local community to come

collaborated with Southmoor Elementary School to

together in a fun way, learn about nutritious “heart

build the world’s longest vegan peanut butter and

healthy” food and recipes, and be a part of history.

jelly sandwich. A record was submitted for entry

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CULINARY ARTS

RECIPE SPRING PEA RISOTTO

C H E F A DA M SACKS, ASSOCIATE INSTRU CTOR , C ULI N A RY ARTS, DE N VE R CAMPU S IN GREDIE N TS

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

4

Once the rice is just

4 cloves garlic, minced

1

heat. Add the shallot and sauté

combine. Add lemon zest and the

1 cup Arborio rice

until translucent. Add the garlic

previously blanched peas and

1/2 cup dry white wine

and sauté for about 1 minute.

carefully combine into the risotto.

2 tablespoons olive oil 2 shallots, diced

Heat the olive oil in a large skillet over medium high

tender, add the Parmesan

and mascarpone cheese and

1/3 cup mascarpone cheese

2

it around in the olive oil so that

5

1 tablespoon lemon zest

each granule is coated with it, and

if available and a squeeze or two

1 ½ cups fresh peas, quickly blanched

toast it for about 90 seconds.

of lemon juice and serve.

2 ½ cups warm vegetable stock 1/2 cup parmesan cheese

pea tendrils to garnish lemon wedges kosher salt and white pepper, to taste

3

Add the Arborio rice to the skillet, making sure to stir

Add the white wine off the heat and stir the rice until

all the wine has been absorbed. Then start adding the warm vegetable stock a 1/2 cup at a until the previous addition has been absorbed.

Find More Recipes

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season with salt and

pepper. Garnish with pea tendrils

time, making sure not to add more Yield: 4-6 servings

Remove from heat and

SPRING 2019

Profile for Johnson & Wales University

JWU Family Connection | Denver Campus, Spring 2019  

JWU Family Connection | Denver Campus, Spring 2019