JWU Family Connection | Denver Campus, Spring 2016

jwufamily connection

DENVER CAMPUS

SPRING 2016

NEW AND UNIQUE LEARNING OPPORTUNITIES AT JWU CAMPUS CLUBS & ORGANIZATIONS Showcasing the talents and hearts of our students

SHARKFEST Student entrepreneurs vie for up to $5,000 in seed funding

CAMPUS NEWS women’s basketball, Career Expo, tobacco free campus, spring break

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.

WELCOME

DEAR JWU FAMILIES, Spring is slowly making its way to Denver, and with that comes spring fever — also known as procrastination overload. Throughout the year, students struggle to balance academic demands with other priorities for their time, such as work or campus involvement.

This can be even more challenging when the beautiful weather sets in.

The Center for Academic Support (CAS) is here to help! Encourage your student to stop by CAS and check out the resources and services we offer, such as the peer tutoring program, academic coaching, disability services and workshops. Peer tutors (pictured above) are available to help students gain confidence in course content and develop or refine their study skills. Students can also visit CAS to study with friends or use the computer lab and printer. Learn more about our services and programs.

Happy Spring, Kecia Leland Director of the Center for Academic Support

JWU Family Connection | Spring 2016

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NEW AND UNIQUE LEARNING OPPORTUNITIES AT JWU Day in and day out, Johnson & Wales University students are experiencing their future now. JWU continues to develop new and unique learning opportunities and academic programs so students can gain the knowledge and skills required to succeed in their chosen professions. Here’s what’s been happening on all four of JWU’s campuses.

The North Miami Campus recently welcomed eight students and two faculty members from Rotterdam University Business School in the Netherlands. Throughout the 10-day visit hosted

by Professor Leilani Baumanis, PhD, Rotterdam University students received a firsthand look at the business practices of various industries in America. JWU business students accompanied the exchange students, sharing their knowledge and comparing and contrasting cultural experiences.

“It is always important to learn how to communicate effectively with people from other cultures,” said Gabriela Frazier ’16, JWU North Miami business administration major. “It was great to have experiences inside and outside of the classroom to really get to learn their culture.”

JWU Family Connection | Spring 2016

With trips to the Port Everglades, Miami’s Wynwood arts district, Ten Thousand Islands at Everglades National Park and many other South Florida attractions, Rotterdam University students learned how these organizations contribute to the overall American landscape.

Everyone had the opportunity to learn from one another, enhancing their understanding of international relations and business practices.

JWU’s Providence Campus is expanding its academic programming in the area of health through the establishment of a new undergraduate major in Health Science beginning in fall of 2016, as well as Rhode Island’s first Master of Science program in

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LEARNING OPPORTUNITIES Physician Assistant Studies that the university began offering in 2014.

“The new health science major degree program has been designed to present our students with a holistic, 360 degree concept of health and wellness,” said George Bottomley, DVM, PA-C, director of the Physician Assistant Studies program. “Learning how to provide the best possible care of the patient will be the focal point of the program as the students learn the determinants of health, including socioeconomic factors, the impact of diet and exercise, and cultural differences in healthcare delivery.”

Providence Campus

Students pursuing the Health Science degree will choose one of three different pathways: health promotion, health management and health science. Upon graduation, students may choose to continue their education by seeking advanced

JWU Family Connection | Spring 2016

Charlotte Campus

degrees or immediately join the workforce in positions such as a health services manager or government policy analyst.

Soon, Charlotte Campus College of Culinary Arts students will convene in a garden classroom. The COOP, an urban outdoor classroom and garden space, is getting a complete overhaul. Located on campus, it will house raised cedar beds with irrigation, electricity, fencing, new stairs, a ramp and new plants. Students and faculty are working together to create the new classroom in time for Earth Day on April 22.

Jerry Lanuzza, dean of culinary operations, says, “In addition to just learning about gardening or the freshness of just-picked fruits and vegetables, students will learn about sustainability in an urban landscape, nutritional aspects of a more plant-centric diet, environmental science and community relationships.” Students will also be introduced to various heirloom fruits and vegetables that they would not normally see at a neighborhood grocery store.

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LEARNING OPPORTUNITIES

Denver Campus

Studies show that living on campus provides students many benefits, especially as it relates to connecting and being involved in the campus community. At the Denver Campus, an intentional, inclusive and integrative on-campus living experience is cultivated through Living Learning Communities (LLCs).

Formed around a single academic discipline or thematic interest, LLCs include groups such as Baking & Pastry, Global Communities and Outdoor Adventure. “LLCs are a great way for students to enhance their collegiate experience while fostering a sense of community,” says Krista Wiseman, assistant director of residential life.

JWU Family Connection | Spring 2016

The 11 LLCs at the Denver Campus support firstyear, sophomore and upper-class experiences.

Each LLC provides students within the same field of study an opportunity to blend their classroom experience with active and social learning activities. LLCs are designated to a specific floor within residence halls, and each LCC has an assigned faculty or staff member to offer guidance and support.

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CAMPUS CLUBS & ORGANIZATIONS ENHANCE JWU EXPERIENCE Campus clubs and organizations are the heartbeat of Johnson & Wales University. They provide meaningful learning experiences and leadership roles to students as they produce engaging events and programs for the university. Throughout JWU’s four campuses, clubs and organizations are making positive strides in showcasing the talents and hearts of our students.

Recently, the Providence Campus National Society of Minorities in Hospitality (NSMH) student chapter received recognition at the 27th Annual NSMH National Conference in Washington, DC, and was awarded Chapter of the Year; Largest Membership — Northeast and Best Membership Drive.

The theme of this conference was “One Nation, One House: Diversity Matters.”

Sixteen students from JWU attended panel discussions and workshops that explored career development and trends in the hospitality industry. They also networked with hundreds of students and employers at the conference’s career fair.

JWU Family Connection | Spring 2016

Dale Silva, associate professor in the School of Hospitality and faculty advisor for NSMH said, “It is truly essential for hospitality students to understand workplace diversity, and being involved in NSMH helps prepare students to become professional industry leaders. Attending conferences is one of the ways that hospitality companies recognize the value of supporting students involved in NSMH. It also provides them with opportunities for networking and career advice.”

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CLUBS & ORGANIZATIONS While at the North Miami Campus, Collegiate DECA remains a driving force in preparing emerging leaders and entrepreneurs in marketing, finance, hospitality and management.

Each year, DECA students represent JWU at the statewide competition, and nearly 100% of the participants qualify for and attend the international competition.

North Miami Campus Under the leadership of faculty advisor Jack Rose, associate professor in the School of Business, DECA

students have won several awards and attained leadership positions at the state and international levels.

“DECA is a great way to increase leadership experience,” said Brandon Guy ’17, vice president of Collegiate DECA for the Florida Association.

“Participating in competitions helps increase understanding of what students need to know about the business world.”

The organization is also a staple in campus life, hosting two annual events: DECA the Halls and a Night of DECAdence. DECA members participate in a host of community service events, including Miami Dolphins Special Teams and Jazz in the Gardens.

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Charlotte Campus

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CLUBS & ORGANIZATIONS Minorities About Business (MAB), a Charlotte Campus student organization led by advisor Eric Gamble, PhD, assistant professor in the School of Business, partnered with Queens University for an annual community outreach event on Martin Luther King Jr. Day. The students broke into groups and headed out to work at service sites such as Hope Haven, Charlotte Rescue Mission and Supportive Housing Communities. According to Ja’Muan Webb ’16, president of MAB, they cleaned books and created bookmarks at Promising Pages, and chatted and played games with the residents at Supportive Housing Communities.

The CSN leadership team continually supports nonprofits throughout the year by compiling a list of events and volunteer opportunities for a monthly calendar. The organization plays a vital role in getting the campus community involved in various initiatives and drives the passion behind creating a culture of service.

Whether focused on academic, professional, social or philanthropic initiatives, campus clubs and organizations remain a staple in JWU’s campus life. They contribute to lifelong development and memorable experiences for the students.

“My great-grandmother, who is 86, marched and fought to accomplish everything we have overcome thus far with Dr. King,” Webb recently said. “Being able to go out into the community, give back and bless those who are not as fortunate is definitely a good start.”

On the Denver Campus, the Community Service Network (CSN) is a student-led organization that supports the community through civic engagement and direct service.

This year’s leadership team established the first Hunger and Homelessness Awareness Week on the Denver Campus and continued the tradition for the third annual MLK Challenge. Seventy-five participants completed 225 hours of service. The event also encouraged participation in the second annual Alternative Spring Break program with the Habitat for Humanity Collegiate Challenge.

JWU Family Connection | Spring 2016

Denver Campus

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NORTH MIAMI STUDENT WINS FIRST PLACE AT SHARKFEST 2016 Students Store It, developed by business administration student Thiago Rodrigues ’19 of the North Miami Campus, is the 2016 winning business concept at Johnson & Wales University’s annual Sharkfest entrepreneurship competition. At the Providence Campus on April 5, seven student teams representing all four JWU campuses competed for cash awards and the opportunity to receive additional start-up resources in support of their ventures.

“This year we had more products and technology entries, as well as more female entrepreneurs,” says John Robitaille, executive director of the entrepreneurship center.

As the judges calculated the results, 2015’s second place winner, Matt Tortora ’15, provided an update on his business “WhatsGood,” an online service and virtual marketplace to tie in purveyors’ needs to one customized network.

It’s now operating in 13 states with more than 500 customers. Tortora was a food service management major with a concentration in entrepreneurship from the Providence Campus.

Watch a video of Sharkfest 2016 on the Entrepreneurship Center’s website.

JWU Family Connection | Spring 2016

Thiago Rodrigues ’19 and Providence Campus President and Chief Operating Officer Mim L. Runey, LP.D.

THIS YEAR’S WINNERS First Place ($5,000): Thiago Rodrigues ’19 with Students Store It, pods that can store students’ belongings for a summer or an entire term (North Miami Campus) Second Place ($2,500): Erin Tucci ’18 with Aroma, a mobile app that provides recipe suggestions when users input the ingredients they have on hand (Providence Campus) Third Place ($1,000): Matthew Vidovich ’17 with ServUS, a mobile app for restaurants that allows customers to order food, have it delivered to a specific table, and even pay the bill (Providence Campus)

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CAMPUS NEWS DENVER CAMPUS PRESIDENT TO STEP DOWN, TRANSITION TO NEW ROLE

DENVER CAMPUS TO BECOME TOBACCO FREE ON JULY 1

Robin Krakowsky ’88, ’08 EdD, is relishing her time by attending as many campus events as possible before she steps down as the Denver Campus president after commencement in May. In December, Krakowsky announced that she will begin a new phase in her JWU career by accepting an opportunity to oversee new executive master’s programs for the university, to be delivered through the Denver Campus.

Krakowsky has been with the university-system for 35 years and has served as the Denver Campus president since 2011.

During her tenure as president, Krakowsky oversaw the expansion of academic degree programs, including an MBA program, as well as the recent completion of $30 million in campus renovations.

JWU’s goal is to foster a healthy learning and working environment for all students, faculty, staff, vendors, volunteers and visitors.

Tobacco use is the leading cause of preventable disease and disability.

JWU joins more than 1,100 other colleges and universities who have implemented tobacco-free policies.

Learn more about the policy and FAQs on JWU’s tobacco free website.

“Being part of the student experience firsthand in Denver has been the most special in my 35-year career at Johnson & Wales, and I sincerely thank each and every one of you,” Krakowsky said.

JWU Family Connection | Spring 2016

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CAMPUS NEWS NETWORKING AT ITS FINEST The 2016 Career Expo was a success with more than 60 companies participating, offering students full-time and part-time jobs as well as seasonal and internship opportunities. Prominent employers that spanned a variety of industries such as hotels, mountain resorts, nonprofits, and local restaurants and retailers connected with approximately 350 students and alumni.

WOMEN’S BASKETBALL PLAYER SHATTERS JWU RECORD Denver Campus women’s basketball player Kristen Ward ’16 became the first JWU Wildcat in program history to reach 2,000 career points. In one of the last home games of the season, Ward hit two free throws with 43 seconds left in the game.

“We are all so proud of Kristen and how she has represented our women’s basketball team, our athletic department and our campus the past four years,” says Sandee Mott, director of athletics.

“She has excelled both in the classroom and on the court and truly embodies the characteristics of the Wildcat Way.” Ward became the Wildcats all-time leading scorer as a junior, surpassing Kourtney Shirley (2010–14).

Eclipsing a total of 2,172 career points, Ward closed out her season as a senior at the 2016 Association of Independent Institutions Basketball Championships on Feb 26.

Ward was also named Honorable Mention All-American by the National Association of Intercollegiate Athletics.

JWU Family Connection | Spring 2016

Opportunities were offered for students and alumni that extended across the country.

“The Career Expo is an essential way for students to gain confidence in talking with employers, networking and learning how to articulate their classroom learning and professional experiences,” says VA Barber, director of experiential education & career services.

Tell your students to mark their calendar for the next part-time job fair on Sept. 29, 2016.

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CAMPUS NEWS COMMENCEMENT 2016

SPRING BREAK WITH A PURPOSE This year, 10 JWU Denver students participated in Alternative Spring Break, a national movement engaging college students around the country to spend their spring break volunteering for worthy causes. It is a great way for students to learn something new, meet new people and give back to the community.

Do you have a student graduating this May? Be sure to check out JWU’s Commencement website for all details related to Commencement Weekend, including hotel accommodations.

The students and staff advisor were fully immersed in the program, spending five nights and five days together at an off-campus location. They provided service to Habitat for Humanity of Metro Denver where they helped build a house and worked at Denver Restore, a Habitat-run store that repurposes a variety of furniture and household items.

“Looking at the house on the last day and actually being able to see the change was really cool and powerful,” says Fallon Cronin ’17. “It was surreal to think that we helped better people’s lives.”

JWU Family Connection | Spring 2016

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JWU COLLEGE OF CULINARY ARTS

RECIPES

Grilled Beef over Citrus Spinach Chef Jonathan Poyourow ’03, RD, LD, assistant professor, Providence Campus WHAT YOU’LL NEED: 1 small navel orange, segmented 1 tablespoon unsalted butter 1 garlic clove, minced 1 pound fresh spinach, stemmed 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1 ½ pounds flank steak

METHOD OF PREPARATION: 1. Heat grill to medium high heat.

2. Trim and prepare beef. Grill beef to medium rare, 145 degrees, about five minutes on each side. Set aside to rest, about 10 minutes.

3. Peel orange, removing all the white pith. Cut between the membranes to release the segments, halve them crosswise.

4. Melt the butter in a medium saucepan. Add the garlic and cook over medium high heat, until fragrant, about two minutes. Add the spinach and coat. Cover and cook until spinach is wilted, about two minutes. Drain off any liquid and season with salt and pepper. Stir in orange segments and serve.

5. Slice flank steak on a diagonal. Serve spinach orange mixture over beef.

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JWU Family Connection | Spring 2016

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JWU COLLEGE OF CULINARY ARTS

RECIPES

Roasted Lentil Stew with Polenta Fries Chef Chris Wagner, CMC, director of culinary operations, North Miami Campus WHAT YOU’LL NEED: FOR STEW: ½ pound lentils 2 tbsp extra virgin olive oil 1 carrot, diced 1 onion, diced 1 parsnip, diced ½ stalk leeks, washed, sliced in ½ inch rondels 5 cloves garlic, minced 1 bunch parsley, chopped 1 twig thyme 2 cups white wine Vegetable stock Salt and pepper, as needed FOR FRIES: ¼ onion, finely chopped 1 cup polenta of your choice Vegetable stock, as needed 1 tbsp extra virgin olive oil 1 cup dry white wine

CHEF’S NOTE: A splash of high grade vinegar will enhance the robust and rustic flavor of the lentil stew.

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METHOD OF PREPARATION: FOR STEW: 1. Roast the lentils in the oil for a couple of minutes. Add the vegetables and herbs.

Continue roasting everything

FOR FRIES: 1. Sear the onions until translucent. Add the polenta and roast.

2. Deglaze with the white wine

together.

2. Deglaze with the white wine and add the vegetable stock.

Simmer for 35 to 40 minutes or until the lentils are done and start falling apart. This will give the stew a great consistency and a hearty body.

3. Serve in bowl and enjoy.

and add the required amount of water (see manufacturer’s recommendation) and simmer.

3. Spread the polenta onto a sheet pan and let chill until it can be easily cut into larger sticks.

4. Sear the fries in olive oil until they are evenly golden brown.

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JWU COLLEGE OF CULINARY ARTS

RECIPES

BBQ CHICKEN QUESADILLAS Chef Scott Smith, PhD, CEC, CCE, food service management chair, Denver Campus WHAT YOU’LL NEED: 2 ounces chicken, cooked and chopped 2 tablespoons BBQ Sauce ½ cup cheddar/jack cheese blend, shredded 1 tablespoon red onion, diced small 1 tablespoon cilantro, chopped 2 flour tortillas, 8-inch Non-stick vegetable spray Salt and pepper, to taste METHOD OF PREPARATION: S ERVE WITH your favorite toppings like sour cream, guacamole, lettuce, tomatoes, etc.

1.

Pre-heat a griddle or large skillet to medium-high heat.

2. Mix chicken and BBQ sauce together in bowl. Set aside.

3. Lay one tortilla flat on work surface, spray with non-stick vegetable spray, sprinkle with salt and pepper. Turn tortilla over on work surface and spread cheese evenly over the tortilla. Spread chicken mixture across cheese. Top with onion and cilantro.

4. Place second tortilla on top of mixture and spray the top surface with non-stick vegetable spray. Sprinkle with salt and pepper as needed.

5. Place assembled quesadilla in hot skillet or on the hot griddle. Cook for about 3-5 minutes or until toasted. Flip quesadilla over and cook for an additional 3-5 minutes.

6. Remove from heat and cut into wedges.

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JWU Family Connection | Spring 2016

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JWU COLLEGE OF CULINARY ARTS

RECIPES

Grilled Shrimp and Mango Salad Chef Robert Brener ’01, MAF, CCC, CCE, CHE, associate professor, Charlotte Campus

WHAT YOU’LL NEED: FOR SALAD: 2 tbsp packed dark brown sugar 2 tbsp fresh lime juice 2 tbsp rice vinegar 1 (4-inch-long) fresh hot chile, thinly sliced, including seeds 1 medium shallot, thinly sliced ¼ cup chopped fresh cilantro 2 tbsp chopped fresh mint 2 firm-ripe mangoes, pitted, peeled, and thinly sliced FOR SHRIMP: 16 jumbo shrimp peeled and deveined (1 ¼ pound), shelled, leaving tail attached 2 tbsp vegetable oil 1 medium fresh jalapeño chile, minced, including seeds 2 tsp ground cumin ½ tsp salt Accompaniment: lime wedges

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METHOD OF PREPARATION: 1. Whisk together brown sugar and lime juice in a large bowl until sugar is dissolved.

Next, whisk in chile, shallot, cilantro, and mint. Add mangoes, tossing gently.

2. Beginning at thick end, insert a skewer lengthwise through each shrimp to straighten until all shrimp are skewered. Transfer to a tray.

3. Prepare the grill by preheating to medium/high heat. Brush grates with grill brush and mop with an oiled paper towel.

4. Whisk together oil, jalapeno, cumin, and salt. Then brush on skewered shrimp until well coated.

5. Grill shrimp, turning occasionally, until lightly charred and just cooked through, about four minutes.

6. Toss mango salad again and divide among four plates.

Arrange four shrimp on top of each serving.

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