JWU Family Connection | Providence Campus, Spring 2016

jwufamily connection

PROVIDENCE 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 RI’s top young chefs, the ethics of hacking, athletics

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, As new JWU parents, my husband Gary and I are so impressed with our daughter’s choice to attend Johnson & Wales University. From our first experience attending an information session in our home state of New Jersey, we knew this was the right place for her. When she received her acceptance to the institution, her Wildcat pride began to shine immediately.

On move-in day, I visited the Parent Family Advisory Board (PFAB) table, and in conversation, mentioned that I had completed the online application to join but was concerned I couldn’t commit since Providence is so far away from New Jersey. Little did I realize that so many families come from our home state and participate on the PFAB. Joining the PFAB has been a fantastic experience. It’s a great way to meet families, interact with others who have the same questions as you and give back to a community that has already given our family so much.

JWU Family Connection | Spring 2016

We are amazed how fast this year has gone by. Academically our daughter is thriving and enjoying her classes and professors. Outside of the classroom she participates in several clubs and looks forward to getting even more involved over the next few years. We are proud of our daughter for making the decision to attend this university. We, as a Wildcat family, are also proud to be a part of the JWU community.

Best regards, Geri Igler Parent of Kirsten Igler ’19

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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

JWU Family Connection | Spring 2016

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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 ‘RI’S TOP YOUNG CHEFS’ INCLUDE JWU ALUMNI Johnson & Wales University’s proximity to restaurants was cited as a reason why chefs tend to stay or move to Providence in the Providence Business News’ (PBN) January cover story, “RI’s Top Young Chefs.”

Lyev Nakhlis ’18 (left) speaking with Wright after the talk.

EXPLORING THE ETHICS OF HACKING “What’s the difference between me and a bad guy?” Joshua Wright ’97 asked during his recent talk about computer hacking. His answer? “One word: Permission.”

Wright is a writer, educator, active hacker and this year’s School of Engineering & Design Distinguished Visiting Professor. His job is to expose critical data vulnerabilities and help corporations and organizations safeguard their information systems.

On one assignment, he found a loophole that could have allowed an attacker to redirect roughly $500 million. He then asked, “So why don’t I live on my own personal island in the South Pacific?”

He freely admitted that his career path constantly sparks big questions about personal responsibility.

“Ethics are defined externally, while morals are your own code,” he noted. “I share what I do publicly because I believe that my actions should make the world a better place.” Wright’s larger point to students: No matter what field you ultimately choose, “keep asking questions about morality.”

JWU Family Connection | Spring 2016

Notably, five of the 10 up-andcoming executive chefs selected are JWU alumni: Ben Sukle ’08 of Birch; Matt Varga ’05 of Gracie’s; Jennifer Backman ’03 of Weekapaug Inn; James Mark ’08 of North; and Antonio Wormley ’12 of Milk Money (pictured).

Assistant Dean Chef T.J. Delle Donne ’04 in the College of Culinary Arts shared his perspective.

“The size of Boston and New York [City] overshadows us, but if you look between the lines, Rhode Island has incredible restaurants per capita that can… stand toe to toe with any of the other cities in the country known for their culinary arts scene.”

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CAMPUS NEWS ATHLETICS HIGHLIGHTS

THE TRADITION CONTINUES AT THE DUNK A highlight in the Wildcats ice hockey calendar is the annual game at the Dunkin’ Donuts Center, and this year in front of 3,300 fans, JWU women’s and men’s teams both took home a win. In their first season as a NCAA Division III sport, women’s ice hockey beat Salem State 2–1, followed by the men’s team with their third appearance at the Dunk, scoring 5–2 against Curry College.

MEN’S BASKETBALL GNAC CHAMPIONS One year ago, the JWU men’s basketball team watched the Albertus Magnus Falcons celebrate a GNAC championship. Head Coach Jamie Benton and seven seniors on this year’s team vowed that would be them in 2016. The 12thranked Wildcats, coming off a record breaking 21-game winning streak, fulfilled that promise as they defeated the Falcons in the finals, 86–75, to win the conference title. It’s the first conference championship for JWU since 2011 and the third overall.

The team then advanced to the Sweet 16 of the NCAA Division III Tournament — a first in the university’s history!

JWU Family Connection | Spring 2016

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CAMPUS NEWS

SPRING BREAK WITH A PURPOSE For some, spring break means traveling home or relaxing poolside in sunny Florida. For a group of 16 JWU students and two staff members, spring break means providing service to communities and people in need. For the third consecutive year, Student Involvement & Leadership offered Alternative Spring Break through Break A Difference, an organization that partners with United Way and other nonprofits to provide meaningful and impactful service projects nationwide.

CAREER EXPO DRAWS HUNDREDS Experiential Education & Career Services (EE&CS) hosted its 40th Annual Career Expo and Summer Job Fair on March 10 at the Wildcat Center. Nearly 1,700 students connected with over 170 companies for internships as well as full-time and summer jobs. About 400 on-campus interviews also took place.

One student shared with EE&CS after the expo, “My number one takeaway from today was that confidence comes from going out of your comfort zone.”

In speaking with the participating employers, one said, “This is by far one of the most professional career events I have attended. Students were well dressed and had great presentation.”

JWU Family Connection | Spring 2016

Students and staff helped stock thousands of goods at a food pantry in Baltimore.

During the seven-day experience, JWU students served meals in soup kitchens, stocked food pantries, upgraded transitional housing facilities, and worked closely with the Boys and Girls Club of Greater Washington. One JWU student said, “It’s hard... hearing the kids talk about their home lives and the tough things they’re going through... but I know our [daily interactions] will make a difference.”

COMMENCEMENT 2016 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.

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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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