JWU Family Connection | Providence Campus, Spring 2019

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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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-WIN F O R

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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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CONVERSION TO SEMESTERS/ 2020–21 ACADEMIC CALENDAR Johnson & Wales University’s upcoming academic calendar for 2019–20 reflects the final year undergraduate programs will operate under a term calendar before transitioning to semesters in fall 2020.

The 2020–21 academic calendar is now available on the JWU website.

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 counselors and follow their academic planners to keep

COMMENCEMENT 2019

themselves on track toward graduation.

The conversion to semesters webpage has been updated

Check out JWU Providence’s commencement

with additional FAQs regarding schedule and course

website for details related to the ceremonies.

workload, financial aid and tuition, and credits and transcripts.

N E WS YOU CA N USE VIP 2019: CYNTHIA R. BIGELOW

SAVE THE DATE:

In May, JWU will be launching a new, high-profile speaker series called the Visiting Industry Professional, or VIP. This program was developed in response to Chancellor Mim Runey’s request to expand student engagement through a more interdisciplinary approach to invited guests on campus. On Thursday, May 2, Cindi Bigelow, the third generation president and CEO of family-owned Bigelow Tea, will serve as the inaugural VIP. All students are encouraged to attend.

HOMECOMING & FAMILY WEEKEND JWU Providence’s Homecoming & Family Weekend, October 18–20,

The VIP speaker series will become an annual university event hosted collaboratively with college deans, including the selection of VIPs who are thought leaders in their fields. This new approach to enriching the student experience will help us achieve a FOCUS 2022

2019, is full of traditions, fun, athletic games, and family-friendly events. We hope to see you there!

goal to encourage our students’ exploration of careers in a variety of industries and professions.

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PROVIDENCE

CAMPUS

n e ws C U L I NA RY S T U DE N T S SE RV E U P N E W DI SH E S AT L E GE N D S

Left, Essex Fried Clams team: Jake Vincent ’20, Brandy Schroth ’20, Matthew Hall ’20, and Chef Matthew Britt (Missing from photo is Idacia Miles ’20.)

As part of a multi-year partnership between TD

development of

Garden, the Boston Bruins and JWU, the university’s

the menu items.

culinary arts students have created menu items

“We’re training

available for a limited time to the patrons of Legends,

future chefs to

the private, members-only restaurant and bar located

go into industry

in TD Garden.

with skills that

Menu items have included Essex Fried Clams, a nod

will immediately

to local cuisine, and Nashville Hot Chicken, a classic game-day favorite. Currently on the menu is a Pork Hand Roll, a hand-held gingery Asian bite, and Jerk Wings, a hot and spicy traditional island dish.

“This experience allowed us to explore the reality of industry,” says Tian Dai, a junior in the College of Culinary Arts, who helped develop the recipe for the Nashville Hot Chicken.

impact the establishments where they work,” says Britt. “Legends afforded our students with an

Make the recipe

s at ho

me: Essex Fried Cl ams, Nashville Hot Chicken, Pork Hand Roll, Je rk Wings

experience that justifies the significance of their education to their future careers.

Wait until we see what they will accomplish as graduates.”

Chef Matt Britt, CEC, an instructor in the College of Culinary Arts, led the students throughout the

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CAMPUS NEWS

I N T E R NSH I P S L E A D

J W U W R E S T L E R A L BI S

T O JOB OF F E R F OR

R E PE AT S A S NAT IONA L

BI A NCA SUC H I T E ’19

C H A M PION

Media & Communications Studies major and

Senior wrestler Jay Albis ’19 has had one of the

Providence local Bianca Suchite ’19 took on two

best careers of any Johnson & Wales student-

internships during the

athlete. On Saturday, March 9, he was deemed the

winter term. Suchite

NCAA Division III National Champion at 125 pounds

commuted from

— for the second year in a row. As a team, the

Providence to Boston

Wildcats finished third with 63 points, exceeding

to intern at Maggie

2017’s fourth-place finish as the best in program

Inc., a private modeling

history.

agency, and Zylotech,

“It was an amazing season, and these seniors really

a data analytics marketing company.

At Maggie Inc., Suchite was responsible

set the bar high for years to come,” says Lonnie Morris, JWU wrestling head coach and assistant athletics director, and 2019 National Wrestling

for scheduling and posting content to the agency’s Instagram account. “The most rewarding and exciting aspect of overseeing the Instagram account was being able to view the audience engagement of the content I posted,” she says.

Between both internships, Suchite was tasked with data entry, email blasts and research compilation.

She learned how to work quickly and efficiently under the pressure of deadlines and how to improvise when necessary. When asked what

Coaches Association (NWCA) National Coach of

advice she would give younger students, she says

the Year. “JWU Athletics continues to raise the

“Learning to adapt to a variety of work settings

bar for all our programs. Our students deserve a

shapes you and widens your perspective of most

championship culture on campus. Several of our

industries — and it builds your résumé.”

teams are competing on the national stage now

Upon completion of the winter term, Suchite was

and it’s awesome to be part of it.”

hired full time at the Venus de Milo, a restaurant and banquet facility located in Swansea, Mass., in the marketing and sales department. She credits her range of work and internship experiences in helping her get the job.

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U P SI L ON PI E P SI L ON

E X PL OR E L O CA L ,

HONOR S O C I E T Y

T H I N K GL OBA L

JWU Providence recently became the second

During the annual Alternative Spring Break

university in Rhode Island to be chartered as a

(February 22–24), seven JWU Wildcats,

beta chapter of Upsilon Pi Epsilon (UPE). In all, 34

representing Student Government Association,

students and alumni,

Fraternity & Sorority Life, and National Student

as well as two faculty

Organizations, volunteered at Aldersgate Camp &

members, from the

Retreat Center in northern Rhode Island. The group

College of Engineering

of students helped camp staff with two bathroom

& Design were inducted

demolitions, and numerous painting, cleaning,

as members of the

and organization projects over the course of the

international computer

weekend.

science honor society.

“Tonight’s a very special night for JWU,” says Professor Tom Calabrese, Ph.D., on March 11. “The College of Engineering & Design made a commitment, about 10 years ago, to foster new ways of thinking about computer science education at the university.

We’ve done a lot of great things to make this a very viable education field here at JWU.”

Pictured, left-right: Tynita Clouden, Loay Alshehri, Hannah Farr, Samantha Sobbell, Colin DeVico, Mohammad Ali, and TsheWang Sherpa.

Bianca Ebanks ’19, a Software Engineering major, says that since she started applying for jobs, being part of UPE has already started to have a positive effect on her future.

“So far, two of the companies I’ve applied to have actually come back to me and said, ‘We didn’t know that JWU started a UPE chapter,’ and they were actually really interested in me because of it.”

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S T U DE N T S C OL L A B OR AT E F OR TAC O C ONSU LTAT ION

A group of Marketing students in the College of

“This has been such a great experience because I’ve

Business provided consultation for Rhode Island-

gotten to develop my strategic analysis skills,” says

based Taco Comfort Solutions, a company that

Will Conner ’19. “We looked at different brands and

produces heating, ventilation, and air conditioning

evaluated their strengths and weaknesses, which

products and systems. The consultation was part of

isn’t something we directly focus on in our MCST program. It gave us a chance to look at the research side of media production, which will help us in the future when we’re creating media content.”

College of Engineering & Design students also joined the project to design a new look for Taco’s website and provide suggestions for color palettes, fonts and other visual brand elements. The designs were heavily influenced by all the research the other teams had done.

a Directed Educational Experience (DEE) for the fall term and required students to research and develop a detailed plan to help Taco integrate their new European companies into their original company to

Students will wait to see if Taco chooses to implement any or all of their suggestions, but in the meantime, they breathed a sigh of relief to see their hard work pay off.

create a cohesive global brand.

For the winter term, a new group of students continued the project, focusing on more insights, research and interdisciplinary work with students from other majors to produce a more comprehensive plan for Taco’s future. This team included students from the Media & Communication Studies (MCST) program in the John Hazen White College of Arts & Sciences, who were excited to collaborate with marketing students and see a different side of the media industry.

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CULINARY ARTS

RECIPE ZA’ATAR CHICKEN KABOBS OVER GREEK TOMATO SALAD

AUDREY SWEETWOOD ’18, B.S. CULINARY NUTRITION IN GREDIE N TS

M ET HOD OF P REPA RAT I ON

Greek Tomato Salad

¾ cup feta cheese, crumbled

1 2

3 tablespoons olives, drained and finely chopped

oregano, salt and pepper. Pour over salad and toss to

3 tablespoons extra-virgin olive oil

combine. Refrigerate until ready to serve.

2 tablespoons freshly squeezed lemon juice

3

Preheat grill to high heat.

3 heirloom tomatoes, cut into wedges 1 medium cucumber, coarsely chopped ½ red onion, sliced

For the salad: In a large bowl, toss tomatoes, cucumber, red onion, feta and olives. In a

small bowl, whisk olive oil, lemon juice, vinegar,

2 tablespoons red wine vinegar 2 tablespoons fresh oregano, finely chopped

To make the za’atar blend, place sumac, thyme, oregano, marjoram, sesame seeds and

salt into a spice grinder. Pulse until combined.

¼ cup sumac

4

2 tablespoons dried thyme

Grill chicken, turning occasionally, until an internal

2 tablespoons dried oregano

temperature of 165 degrees is reached.

2 tablespoons dried marjoram

5

Kosher salt and ground black pepper, to taste Za’atar Chicken Kabobs

Place chicken in a bowl and toss with desired amount of za’atar. Place chicken pieces

onto soaked wooden skewers or metal skewers.

1 tablespoon roasted sesame seeds 1 teaspoon salt

Serve chicken kabobs over Greek tomato salad.

4 (4-ounce) chicken breasts, cut into one-inch cubes Olive oil, for brushing Yield: 4 servings

Find More Recipes

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