JWU Magazine Fall 2021

FALL

2021

Fostering Opportunity

Diversity, equity, entrepreneurship

IT ’S TIME TO DOUBLE YOUR IMPAC T

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students as they prepare for an academic year filled with exploration,

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camaraderie and Wildcat spirit. Now through December 31, you can help us unlock a $25,000 challenge gift courtesy of the Palleschi Family Endowed Fund. That means your donation will be matched dollar for dollar.

JWU MAGAZINE FALL 2021 25

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ESCAPE ARTISTS

History meets hospitality as a power couple builds their brand — with some help from Beyoncé.

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UP FROM THE ROOTS

The new College of Food Innovation & Technology helps students change the world by changing how it eats.

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LOOKING INWARD

Johnson & Wales commits to building a more diverse, equitable and inclusive community.

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From the Chancellor’s Desk JWU Views Athletics Giving in Action Alumni News Class Notes The Throwback

On the cover: Jamila (Ross) West ‘15.

Photo by Mary Beth Koeth

JWU

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Vice President of Strategic Communications MIKE RAIA

From The Chancellor’s Desk

Editor

DENISE DOWLING

Designer

CAROLYN MARSDEN

Contributors

AS THE MONTHS HAVE GONE BY, we are still learning how deeply the pandemic has impacted our way of life. Gratefully, the efficacy and acceptance of the vaccine has saved many lives and we continue to adjust to the “new normal” at home and in the workplace.

Our students were eager to return this fall to in-person learning, working side by side in teams to analyze issues and seek solutions. For students enrolled in the College of Food Innovation & Technology (CFIT), they are confronting a global food system that has been completely disrupted due to the pandemic and greatly in need of solutions. CFIT Dean Jason Evans, Ph.D., and Associate Professor Branden Lewis, Ed.D., explore how the college — now celebrating its second year — has been designed to be a place where students come to develop answers and change the world by changing how it eats.

This has also been a year of unrest as institutions and individuals confront questions about racism and social justice that had gone unaddressed for too long. JWU has reaffirmed its commitment to justice and equality with the launch of its Diversity, Equity and Inclusion (DEI) focus. This is the beginning of a long-term commitment to cultivate an inclusive and equitable environment that embraces the diversity of our community.

Although this year our physical university footprint became smaller, we will be forever grateful to all of the North Miami and Denver students, faculty, staff and alumni who have and will continue to proudly call themselves Wildcats. We are so pleased to recognize Akino West ’15 and Jamila (Ross) West ’15, who met while attending the North Miami Campus and are now building a successful business while serving those in need in the community. Their work and commitment to helping others inspires us all. We have much to look forward to in the year ahead, including the return of the printed version of JWU Magazine.

Forever JWU,

Mim L. Runey, LP.D. Chancellor

JENNIFER BROUILLARD TINA CARUSILLO MIKE COHEA LYNZI DELUCCIA MAUREEN DUMAS LYSSA GOLDBERG RAJIV GOLLA KATHERINE HYPOLITE-MACMANNIS CAITLIN ISLES ’18 BILL KOCH MARY BETH KOETH MELINDA LAW DAN MORRELL LISA PELOSI ED PEREIRA STEVE SCHAEFER CLARA SCHWAGER KATELYN SILVA STEPHEN SMITH GAIL SOLOMON EMMA SULLIVAN SHERI YOUNG, ED.D. , ’93, ’94 M.S. LORI ZABATTA ’95, ’19 MBA

JWU Magazine is published twice a year.

Photos (black and white or color prints), high-resolution digital images and news can be sent to JWU Magazine, 8 Abbott Park Place, Providence, RI, 02903 or emailed to jwumagazine@jwu.edu.

Selection and publication of entries are at the editor’s discretion. JWU Magazine is produced by Strategic Communications in cooperation with the department of Advancement & University Relations.

Chancellor

MIM L. RUNEY, LP.D.

Campus President

MARIE BERNARDO-SOUSA, LP.D., ’92, PROVIDENCE

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Fall 2021

JWUVIEWS

PROVIDENCE CHARLOTTE

VISION THAT IS POWERED BY PURPOSE JWU HAS COME A LONG WAY from its roots as a small, local

business school, but we have never lost sight of our founders’ focus to provide students with an excellent education that fully ignites their potential. In recent years, we have evolved from a world leader in culinary and hospitality education to a comprehensive university providing opportunities in a wide breadth of industry-relevant disciplines. Today’s Johnson & Wales University offers an excellent educational experience to students across a diverse spectrum of programs that are designed to prepare our graduates to make meaningful and immediate contributions in their fields of choice.

In her State of the University video address, Chancellor Mim L. Runey, LP.D. unveiled a new strategic plan for Johnson &

Wales University — POWERED BY PURPOSE 2024 — that will continue that evolution and embrace our standing as a university that supports every students’ journey to fulfilling their academic potential, professional ambitions and personal aspirations.

Through the success of POWERED BY PURPOSE 2024, Johnson & Wales University will be known as an innovative and comprehensive university that prepares students for careers and leadership in diverse industries.

To read the PURPOSE 2024 action plan, visit www.jwu.edu/ PURPOSE2024. www.jwu.edu

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JWUVIEWS

PROVIDENCE CHARLOTTE

FACULTY RESEARCH FUELED BY GRANTS AND INNOVATIVE PROGRAMMING

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f all the components that comprise Johnson & Wales’ stellar academic reputation, one of the largest pieces is academic research. The ability to explore and test methods to produce analysis across disciplines is essential to supporting that prominence. Thanks to a number of grants, several JWU faculty members are diving into new and exciting studies.

This summer, Associate Professor Samantha Rosenthal, Ph.D., of the College of Health & Wellness, received a National Institute of Health grant in the amount of $311,000 to conduct research investigating the impact of cellphone screen time on depressive symptoms in young adults. The project will occur over a three-year span and allow up to four undergraduate students

Left, Associate Professor Nicole Urban, Ph.D. Right, Associate Professor Samantha Rosenthal, Ph.D.

the opportunity to intern each semester and potentially publish their own manuscripts in peer-reviewed literature. “We hope to use this research to inform specific guidelines for young people about healthier ways to use their phones, and how to monitor potentially adverse impacts to their mental health,” Rosenthal says.

John Hazen White College of Arts & Sciences’ Associate Professor Nicole Urban, Ph.D. was also awarded funds earlier this year. She received $18,000 granted by JWU’s inaugural Provost Innovation and Accelerator program, which launched this spring to support budding research, scholarship and creative activities among faculty.

Urban plans to address healthcare disparities in the U.S., including the affordability and availability of quality rehabilitative and assistive devices, and the challenge of patient compliance with prescribed therapeutic and assistive services. ~ Lynzi DeLuccia

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Fall 2021

Guild Partnership Offers Employees Online Culinary Education After months of distance learning, the fall reinstatement of students on campus marked a return to pre-pandemic life. Wildcats masked up and filled classrooms from Providence to Charlotte; simultaneously, working adult learners kicked off their semesters virtually as part of Johnson & Wales’ newly-established partnership with Guild Education.

Through Guild, the nation’s leading education and upskilling company, more than 3 million employees from leading brands such as Target, Walmart and Chipotle Mexican Grill can pursue debt-free online degrees in business, food & beverage management and hospitality. As of this fall, nearly 200 employees have taken advantage of JWU’s online degree programs. As the first of Guild’s academic partners to provide online culinary education, JWU offers interactive associate and bachelor’s degrees in Culinary Arts, as well as JWU’s first associate degree that is delivered to students through a 100 percent online platform. Working with the College of Food Innovation & Technology (CFIT), the new program utilizes video, photo and audio technologies, and was launched exclusively with Chipotle employees. The initiative honors JWU’s commitment to experiential learning — even in a virtual environment.

“Our Guild partnership is catalyzing a workforce renaissance through the power of a JWU degree,” says Cindy Parker, vice president of Johnson & Wales’ College of Professional Studies. “By expanding access to higher education, we’re equipping adult learners with the tools necessary to accelerate their careers.” ~ Katherine Hypolite-MacMannis

BRIGHT FUTURES

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or high achievers seeking advanced classes, an honors program can enrich a student’s overall college experience.

For Victoria Wooten ’25 and nine other incoming first-year students, the JWU Charlotte honors program experience became more affordable this fall.

Thanks to the new Brighthouse Fellows program, students who earned a high school GPA of 3.5 or higher and graduated in the top 20 percent in their class receive $2,000 from the Brighthouse Financial Foundation.

The endeavor aims to increase the number of underrepresented high-performing students who participate in the honors program.

In their applications, students discussed challenges they faced while pursuing higher education. They also articulated how the scholarship could ease their transition into

college and sustain their long-term graduation goals.

“It’s cool to be part of the first group and to help set the standards for students who follow,” Wooten says. “I’m excited to network with other students and enrich ourselves beyond our own programs. And this money helps me and my family breathe a little easier.”

This two-year pilot initiative will help increase JWU’s capacity to attract, enroll and retain academically talented students to the Charlotte Campus and help ensure graduates are positioned for professional and personal success.

By providing a financial scholarship, a supportive cohort community, an academically rigorous curriculum and an enriching student experience, this program has the potential to ensure students’ access to JWU’s

professionally–focused programs, and ultimately persist to graduation. These high-achieving students will live, learn and connect with the growing community and thriving industries in the Charlotte region. ~ Melinda Law

Research Ready Over the last 15 years, Jeff Calleja has put his research and sociology skills to work and helped to secure millions of dollars in funding while working in higher education in Arizona.

Calleja began this fall as JWU’s new Director of Grants and Sponsored Programs Administration in the Office of Academic Research (OAR).

“Ultimately, I want to grow the number of research projects and opportunities that we have for our students,” Calleja says. “If we get research programs, professors can directly hire students to work on the projects, which allows us to employ more students who can gain experience at the undergraduate level.”

Calleja’s mission is to connect faculty with federal and private funding to enhance scholarship opportunities. “I see it as a collaborative relationship,” he says. “Whenever someone has an idea, they can reach out to discuss it. As I get to know faculty, I’ll start performing searches that line up with faculty members’ goals.”

“We are excited to create the new Office of Academic Research to provide exceptional administrative support and leadership to help faculty secure and manage federal research grants,” says Provost Kyle McInnis, Sc.D. “Jeff is experienced in pre-award and post-award grants and as director of OAR, he will be an invaluable resource to advance our strategic research and funding goals.” ~ Lynzi DeLuccia Victoria Wooten photograph by Michael Wooten.

S E C U R E Y O U R S E AT AT T H E TA B L E Get ready for an unforgettable culinary experience.

Join JWU’s Epicurean Scholarship Society for exclusive access to demonstrations, receptions, cocktail gatherings and seated dinners by guest chefs and JWU faculty and students.

Your membership matters.

Funds go to student financial aid and help promote the communal spirit of fine cuisine and lifelong learning.

Visit giving.jwu.edu and become a member today!

www.jwu.edu

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ATHLETICS 1

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State of Play C JWU Coaches on Getting Back in the Game

OLLEGE. It’s generally regarded as one of the most special times in life.

Personal growth, fresh academic challenges, constant exposure to new people and cultures — for college students last year was a disruption of hallmark occasions. Studentathletes on campuses throughout the nation certainly weren’t immune.

Fall and winter sports programs at Johnson & Wales University eagerly awaited their expected return to competition in 2021-22. Fellow Wildcats who took to the field or court in the spring went through a different type of season than anything that came before, one filled with PCR tests, face coverings and social distancing.

“I’ll try to forever hold onto what it was like to be in those players’ shoes,” says JWU-Providence Baseball Coach Kevin Casey. “Having to look at 15 guys and tell them their careers may be over, that’s not something a young coach ever wants to do.”

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Casey was forced to have that conversation in March 2020. The Wildcats were just eight games into their schedule when extracurricular activities were suspended.

Lingering uncertainty through the following calendar year gave way to cautious return, and in spring 2021 JWU was ultimately rewarded by storming to its first Great Northeast Athletic Conference (GNAC) championship since 1998. “Any year is special,” Casey says. “But doing it this year, with all the sacrifices it took out of our guys, made it that much more special.”

Fall sports resumed in August, and their respective preparation periods resembled what we used to consider normal.

Widespread vaccinations reduced the need for certain COVID-19 protocols regarding practice restrictions and fan attendance.

Zoom became a meeting place of convenience rather than one of our few means of safe, inclusive communication.

“I have 19 kids this fall who have never really competed in a normal season,” says Providence Women’s Soccer Coach Chris Flint. “It’s going to be a unique situation, but everybody is excited.” Flint and his players were able to take the field for a lone exhibition game in the spring. Once given clearance from university medical staff, they were able to resume small workouts — four players per pod, two pods on the field at a time.

It was a long way from a typical scrimmage Flint would conduct in preparation for a proper conference match. “When the spring rolled around we still had players who had never practiced with each other.

We had to keep our groups the same so there was no possibility of crossing over with COVID-19 spreading from one group to another,” Flint says.

Introductions were also required on the women’s volleyball court. Six seniors

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graduated as 2019 National Collegiate Athletic Association (NCAA) regional finalists, and a projected transition year developed into something entirely different.

The Wildcats started 4-4 before coming together, rattling off victories in eight of their next nine matches.

“It was like eating a breadstick and being told you have to wait four months for the rest of the meal,” says Providence Volleyball Coach Nancy Somera. “One little competition — it was still fun. Having that one competition was really critical for the team to remember how fun it is to compete against another team.”

Mental health was the unseen variable for Casey, Flint and Somera. The life of a student-athlete is one of structure and routine, from study hall to workouts to actual practices and games. Communicating largely through a laptop screen and enjoying only brief moments of human interaction took its toll as the weeks turned to months.

“The mental part certainly was a challenge,” Flint says. “Some of the players were not thrilled with Zoom learning and not being

[1] Volleyball Coach Nancy Somera instructs All-American Elyssa Nicolas ’20 in a 2019 match [2] Baseball team celebrates the 2021 GNAC championship (image courtesy of GNAC) [3] Kevin Duffy ’20 (photo by Aidan Ringiewicz) [4] Baseball Coach Kevin Casey [5] The women’s soccer team celebrates the 2019 GNAC finals.

able to interact with teammates at their dorms. There were so many variables and limitations.”

Casey helped his baseball players navigate the uncertainty that came with each set of test results. JWU experienced COVID-19 cases that resulted in players being out of action at various times. The Wildcats swept their way through the GNAC tournament without any further setbacks and eventually recorded their first NCAA Tournament victory in program history, an 8-5 triumph against Maine’s Husson University.

“We just kept reminding each other of the commitment we made to one another,” Casey says. “It wasn’t an easy one, but if we saw it all the way through we would be able to say we gave it our all and accomplished what we hoped to this year.”

That commitment extended through other programs in the athletic department. Somera urged her players to follow protocols regardless of being able to compete in organized matches or not. Any positive cases among the women’s volleyball team — and subsequent interaction with fellow

student-athletes — could have prevented fellow Wildcats from taking part in their respective seasons.

“If you’ve been out, I don’t want to see you in the gym next week,” Somera told players.

“I’m not going to be upset. I will be more upset if you come after having been out at a party or something and potentially expose others.

[Part of coaching] shifted into what a responsible adult means; we just learned some different lessons this year.”

Something approaching normalcy was the expectation when summer vacation ended. This academic year, while not back to the pre-pandemic routines of 2019-20, still resembles something of a step forward from what was lost in 2020-21.

“I am excited to get back to that college lifestyle — that everyday player development,” Casey says. “Being in the office, available for the guys to stop by and just talk about life. I think that’s the part I missed the most — that daily interaction with our guys.”

By Bill Koch www.jwu.edu

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Winter Fall 2021 2020

Jamila (Ross) West ’15 in front of the bed-and-breakfast she and husband Akino West ’15 founded

ESCAPE ARTISTS For Akino West ’15 and Jamila (Ross) West ’15, history meets hospitality as they build a brand, revitalize communities, and prove themselves worthy of Queen Bey.

By Lyssa Goldberg Photos by Mary Beth Koeth

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or newlyweds and Johnson & Wales University alumni Akino West ’15 and Jamila (Ross) West ’15, food is their love language.

It propelled them on their careers — Akino as a chef, and Jamila as a restaurant manager.

It serendipitously led them to open a boutique hotel together.

And it’s what landed them a little help from Beyoncé to carry them during the challenges of COVID-19.

They met in the spring semester of 2013 while pursuing their degrees in Culinary Arts and Food & Beverage Management, respectively, at JWU’s North Miami Campus. Jamila complimented Akino on his group presentation after class. It was January 22, to be exact, notes Akino, who has stored his text messages with Jamila all the way back to Day One. At JWU, a public speaking course Jamila’s mom encouraged her to take gave Jamila the skills she still uses for business grant pitches to this day. For Akino, tough Culinary Arts professors taught him discipline in the kitchen.

“I came for that challenge. I’m glad that they pushed me,” Akino says.

The couple dated briefly before their careers took them in separate directions. Jamila, who got her start in restaurants at The Bazaar by José Andrés, went on to oversee food & beverage operations for restaurants and hotels in New York, Dubai and Kuwait.

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Photos left to right: A guest room and entry of The Copper Door; Akino and Jamila in the lobby

After working for Miami’s top chefs at Michael’s Genuine and Ghee, Akino moved to Copenhagen for an apprenticeship at Noma, often touted as one of the world’s best restaurants.

“I decided I wanted to work for nothing but the best,” he says.

Jamila and Akino reconnected in 2016 when they each returned to Miami. They put their culinary and hospitality (and relationship) skills to the test when they went into business together. They bought and ran an Airbnb in the Buena Vista neighborhood, which prepared them for their next adventure — opening a hotel.

OPENING THEIR DOORS

Together, Jamila and Akino opened The Copper Door B&B, a 25-room bed-and-breakfast where history meets hospitality. They were originally searching for a restaurant location when the couple stumbled upon the historic 1940s building in Miami’s Overtown that would become The Copper Door.

Once considered the Harlem of the South, Overtown was a cultural mecca for Black artists, athletes and entertainers in the 1950s. The neighborhood saw the likes of Nat King Cole, Ella Fitzgerald, Zora Neale Hurston, Jackie Robinson and Cassius Clay come to town.

The neighborhood fell on hard times when Interstate 95 was built right through the middle of Overtown, forcing Black families out of their homes. This was one of many U.S. highway projects at the time that carved through Black communities. Over the decades, businesses shuttered, and Overtown’s remaining residents were left impoverished.

In 2017, when Jamila and Akino came across that 1940s building —

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the former Demetree Hotel — it was boarded up and abandoned, but the entrepreneurial pair saw potential.

“Clearly we weren’t the only ones,” says Jamila, noting that Marcus Samuelsson’s Harlem eatery Red Rooster and a Publix Supermarket have since opened up locations nearby.

As the couple restored the property, they fused contemporary design with a nod to history. Alongside The Copper Door’s sleek, modern conveniences, there were the preserved details from the original site — a restored front desk, a dresser repurposed as a lobby beverage station, and the white and seafoam green terrazzo mosaic at the entryway that read Demetree Hotel.

Attracting travelers from near and far, The Copper Door became a central part of the community’s cultural revitalization. The bright and airy lobby exhibited art from local Black artists, and the owners partnered with other area businesses like Argyle Coffee Roasters and eco-friendly Laundrify to provide their guests with a uniquely local lodging experience.

Jamila says they’re proud to have continued Overtown’s legacy of black entrepreneurship and expose travelers to off-the-beaten-path Miami: “It almost feels like someone passed on a torch to us.”

PANDEMIC PIVOT

When The Copper Door was forced to temporarily shut its doors at the start of the pandemic, Jamila and Akino leaned on what they knew best — food. That April, they launched Rosie’s pop-up, a takeout and delivery-only concept operating out of the B&B.

Inspired by the communal breakfast previously served exclusively to their B&B guests, the couple created a simple comfort food menu of Southern classics, like Fish & Grits with collard green kimchi and Chicken & Waffles with crispy hot chicken and vanilla spiced waffles.

“To some degree, we’re two restaurant people who decided to open a boutique hotel, so food has always been where we’ve excelled,” Jamila says.

Named for Jamila’s mother, Rosie’s quickly became a Miami brunch favorite.

“It was feel-good food for a moment in time that was very uncomfortable. We tried to provide comfort through food,” Jamila says.

All the while, they latched onto a simple motivating mantra — “Don’t give up” — and their resilience was rewarded.

With a $10,000 grant from Beyoncé’s Beygood Foundation for

BUILDING A BRAND

Over the past year, The Copper Door and Rosie’s have earned recognition in national outlets like Vogue, The New York Times, and Travel + Leisure — which Jamila hopes will empower future entrepreneurs from diverse backgrounds.

“In American culture specifically, the owners of hospitality businesses tend to not be present, and they’re certainly not a twentysomething woman, let alone a Black woman,” Jamila told Travel + Leisure in a profile on female hoteliers. “I hope our culture gets to a place where the idea that anyone can be an entrepreneur on this scale is normalized.”

With the success of their pop-up, the couple plans to open Rosie’s as a permanent standalone restaurant in Little River, an up-and-coming cultural destination adjacent to Little Haiti.

In American culture specifically, the owners of hospitality businesses tend to not be present, and they’re certainly not a twentysomething woman, let alone a Black woman.

Black-owned businesses and another $25,000 from Discover’s Eat It Forward, Jamila and Akino were able to expand Rosie’s pop-up by purchasing a trailer kitchen and building out patio seating for outdoor dining.

At the same time, driven by their love of food, Jamila and Akino found a way to give back to the community throughout the pandemic — partnering with Chef José Andrés’s nonprofit World Central Kitchen for weekly meal distributions.

“From the beginning of my culinary career, I worked with José Andrés restaurants, and I feel a great connection to that organization in particular. He’s a leader for our industry in this area,” Jamila says.

As part of those efforts, Jamila and Akino would provide students at a local public school — where the average household income is under $30,000 a year — with four meals to take home to their families for dinner.

“Food is our way of talking, our way of reaching out to the community,” Akino says. “I feel that we can break barriers through food.”

“Little River and Little Haiti share a similar story to Overtown,” Jamila says. “We want to provide an elevated experience with outstanding food that pays homage to African-American culture and offers jobs and hands-on training that may fill a vacuum.”

Perhaps a nod to their Airbnb days, Rosie’s will open inside of a residential home they are renovating. Looking ahead, they’re hoping to open additional food concepts and boutique hotels in the spirit of the original Copper Door, which they ultimately shuttered this fall due to the tenuous nature of pandemic bookings. “We’re really focusing on building more of a hospitality brand,” Jamila says.

No matter what Copper Door 2.0 may look like, there’s one thing Jamila and Akino know for sure — good food will always be at the forefront. JWU

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To support future entrepreneurs at the College of Hospitality Management visit giving.jwu.edu/donate/hospitality-management

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www.jwu.edu

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Up from the

Roots

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Our food systems are facing unprecedented challenges that have wide-ranging social and political implications. The new College of Food Innovation & Technology (CFIT) is designed to help students define a better future for food — and change the world by changing how it eats

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hen Jason Evans left his hometown of Beckley, West Virginia, in 1998 to attend the University of Virginia, the experience was revelatory. It wasn’t just how different the world looked beyond the narrow valleys and verdant rolling hills of southern West Virginia, where his family has farmed and mined since 1890, but how differently the rest of the world ate.

“I assumed that everybody grew their own food, and that their moms and grandmoms canned and froze food all summer,” says Evans, dean of the College of Food Innovation & Technology (CFIT). He didn’t realize how good he had it — how much food sovereignty and quality his family farm provided him. “To have control over what you’re eating, and always eating fresh … I was very lucky.”

The world has woken up to the importance of these values, too. Consumer demand for sustainable and local food has grown precipitously. According to the International Food Information Council, 59 percent of Americans say that sustainable production is an important factor in their food choices — up from 50 percent in 2017.

This sea change is part of what attracted Evans to the role at Johnson & Wales. “I’m not a chef,” he says. Sure, some of the programs in his department at SUNY Cobleskill, where he chaired the Agricultural & Food Management department before coming to JWU, were culinary ones. “But I wouldn’t have been the guy [for the job] if we hadn’t been moving in this direction.” And that direction is the vision of CFIT, which launched in fall 2020. “It’s a broad portfolio of programs that speak to any way a student

Dean Evans at Gilded Tomato Farm in Rehoboth, MA.

might be interested in food and its impact,” says Evans.

Asked for examples of that impact, Evans sketches broadly. Imagine, he says, getting America’s K-12 population to eat healthier and develop better lifelong habits. If that happens, healthcare costs go down, and quality of life goes up. “If we work harder around food education, food security and food access, then over time and across generations, you have young people from all walks of life and economic stratas who understand the value of eating healthy, the value of fresh food, and what buying from a relatively local food system can do from an economic multiplier standpoint,” says Evans.

It can also shape both how and where we live. “Imagine how many communities you’ve driven through that, 100 years ago, were built entirely around agriculture,” says Evans. “It drove main streets, as well as industry and employment. When these small- and medium-scale farms exit the system because they can’t compete with the status quo, those rural communities” — like the one he grew up in — “become ghost towns.” The jobs dry up, and populations move to the city, further driving urbanization trends.

So when you introduce innovation to the system, the effects ripple well beyond our dinner tables.

“Food is a practical tool to make the world better,” says Evans. “If you change the way food makes its way through the system from start to finish, you really can change the world.”

FARM TO FORK

Like consumers, industry has also awakened to the social implications of our food systems.

“The value in our industry was formerly

BY DAN MORRELL PHOTOS BY MIKE COHEA

placed on luxury items and the ability to capitalize on a global society to get anything, anytime,” says Associate Professor Branden Lewis, Ed.D., ’04, ’06 MBA. “Even though it was, say, $100 a clamshell to get zucchini blossoms delivered to my restaurant in February, I could do it, so why wouldn’t I? That was the mentality.”

But the growing concern for planetary heath, says Lewis, has been transformative.

For more than 10 years, he notes, sustainability concepts and topics like plant-based cookery, local sourcing, and farm-to-table cuisine have been dominating the National Restaurant Association’s “What’s Hot” annual survey of chefs. “You’re seeing a complete pivot,” he says, affecting everything from food packaging companies to fast-food menus.

Students want to be part of this revolution.

“Our students come in with this genuine and honorable belief that they can save the world,” he says. “They feel like the planet is broken and they can fix it.”

And as the industry was changing, JWU was changing with it. “The evolution of the College of Culinary Arts was not the flick of a light switch,” says TJ Delle Donne, ’04, ’07 M.A.T., the assistant dean of culinary relations & special projects. “Since the late 90s, we’ve been inching our way toward this.”

He recalls sustainability being on everyone’s mind when the school began to transform physically, noting the ultimately successful push for LEED certification for the Cuisinart Center for Culinary Excellence, which opened in 2012. “We were thinking with a sustainable mindset, and we started to feel a difference.” That mindset started showing up in the school’s programming, too, with new degrees in Culinary Nutrition, Dietetics and www.jwu.edu

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Applied Nutrition, and Culinary Science rolled out in 2016-17.

Meanwhile, Rhode Island was focusing on what it would take to be a sustainable food hub, expanding Farm Fresh Rhode Island (a nonprofit dedicated to supporting the local food system), where Delle Donne serves on the board. “As these things were happening in the state, we were saying, look, our students need to understand that their food doesn’t come out of a bag,” says Delle Donne. “We need to look at the supply chain all the way back to where this food was grown.”

That realization led to the development of a wellness & sustainability concentration, which launched in 2011. It was wildly popular, says Lewis, and became a proof of concept that eventually led to the new Sustainable Food Systems bachelor’s degree that launched under CFIT. Two new master’s degree programs — an M.S. in Food Safety and an M.S. in Food Innovation & Technology — were

employees fair wages, good labor practices, and career opportunities?” says Lewis. “Are you chewing them up, abusing and using them, or are you building them up to be bigger, better at what they want to do and achieve their personal goals?” Community support can have a wider lens, too: Lewis offers the example of the Providence restaurant north, owned by James Mark ’08, which has long made it a practice to round up every check and give that excess to a food bank.

Sourcing is another moral issue the class weighs, says Lewis. You have to consider where your food is coming from and who is affected by its production, as well as the environmental impacts of your sourcing and opportunities to offset your carbon footprint. “Then you have the sustainable development piece,” says Lewis, focused on achieving goals while creating a net-positive impact on the local community.

Finally, there is the political element, which includes advocacy and support for local food

The course added a morality to my cooking; I now have an identity as a chef and what I stand for that didn’t exist before.

also recently launched through the College of Online Education, now the College of Professional Studies.

Lewis helped develop the Sustainable Food Systems degree, and notes that it is designed to prepare students to understand the social and moral implications of our food systems.

In one of the major’s core courses, Sustainability and the Culinary Kitchen, Lewis helps students explore the physical landscape of food production. “I take them out on boats in Narragansett Bay and visit farms,” he says.

Students meet their food sources face-to-face, then invite them to a lunch based on their ingredients. “They’re learning about creating community and partnerships, and how to operate in a food system, whether it’s our system in Rhode Island or it’s theirs back home.”

Reflection on community impact is a key part of the course, which also examines business management. “Are you offering

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and regional supply chains. “If you’re a global company, are you sourcing sustainably and worried about those supply chains?” Says Lewis.

Considering the implications and opportunities of all of this can be emotional for students, he notes. “At the end of the semester, some students are literally crying,” says Lewis.

“Students will say, ‘Chef, this has totally changed the way I think about food. It added a morality to my cooking that didn’t exist. I now have an identity as a chef and what I stand for that didn’t exist before your class.’”

Which is just the kind of transformational learning that Lewis says CFIT is after. “As a faculty member, all you can do is set the environment,” he says. You have to create a fertile environment — onboard a fishing boat in Narragansett Bay or picking blueberries in a local field — that will help students find their own distinct path. “They come out as a new

critical adaptive thinker and learner who is self-reflective. That’s something that you just can’t teach, but you can set conditions for it.”

EDUCATING INNOVATIVE PROBLEM-SOLVERS

Autumn Lomas ’22 grew up in Sonora, California, surrounded by a community of farmers. They taught her how to garden, and all that goes into growing food. “It helps you cherish food as well, because you understand how much effort was put into it,” she says.

JWU appealed to Lomas because of its experiential emphasis: CFIT trains students to understand industry trends and immerses them with research projects and partnerships.

Lomas is a senior nutrition and dietetics honors student, and is in the midst of a project designed to study what is inspiring the greater diversity of seed types offered in American grocery stores. “I wanted to see if — when people began getting more involved in what they’re eating — it inspired grocery stores to diversify the vegetable variety.”

To do that, Lomas is reaching out to community gardens in California, asking them to survey their members: “What is it that you’re growing? Why did you choose them? Is it because you’re interested in a more environmental footprint or because you’re more interested in something that’s food for your family?” Lomas wants to understand what is inspiring their choices.

After that, Lomas will call seed companies to find out what the top seeds were that sold in the last year to see if it’s a direct correlation between the two. She’ll also talk to grocery markets in California to figure out which new vegetable varieties they might be offering, how they choose them, and what influences their choices. She wants to discover what is driving the change and the potential impact of those ripples.

This kind of work on real-world food issues, says Delle Donne, is what separates CFIT’s approach from other schools. It’s what has helped JWU build on strong culinary roots but claim the mantle as a comprehensive industry-forward university. “We’re working on experiential education. It’s not a do as I say,” he notes. “We give them the research, we give them the tools from the beginning to really think on their feet, to be problem solvers and change agents.” That kind of skillset is marketable across all parts of the food economy. “In my position, I get to work with the constituencies on the outside of JWU, and they tell me all the time that they love JWU students for their critical thinking skills.”

That’s a crucial feature of the curriculum, says

Evans. “All of our students and programs have extensive lab time,” he notes. Naturally, those labs look different for Culinary Nutrition, Culinary Science, and Culinary Arts students.

“But at the end of the day, what all of those spaces have to facilitate is creativity, right? It has to be problem-based: Here’s the situation, fix it.”

That focus on fixing things became increasingly germane during the pandemic.

“When you talk about the evolution of CFIT and the pandemic, it’s serendipitous,” says Delle Donne. The whole food system was completely disrupted and sorely in need of solutions, and CFIT is designed to be a place where students come to develop answers.

“Come to JWU, come to CFIT, be a problem solver so that after you graduate, you can say, ‘You know what? I put my fingerprints all over this solution to the food-and-beverage industry.’”

There are so many deep cracks in the system that were revealed during the pandemic, says Evans. In pre-COVID-19 times, there was an expectation that when you walked into your local grocery store, everything would be in stock, fresh and affordable. “The convenience of that

drowns out some of the externalities and hidden costs that the system engenders,” says Evans.

“And then you had a shock like COVID-19 that disrupts the system, because it’s not resilient.”

The plant shutdowns, the supply issues — the vulnerabilities the pandemic revealed — were disconcerting. There are too few firms controlling the systems, the corn and soybean producers are all using the same genetics, all the vegetables and fruits are grown in the same small regions of California, says Evans. It’s all too fragile. “You have one natural shock, one biological shock, one cyberattack, one economic shock … and it’s all gone,” says Evans.

But that’s where the CFIT problem solvers come in, ready to help enact systemic change.

“Our alumni can be anywhere in that supply chain,” says Lewis, adding that they could be chefs, growers or product innovators. “They could be people who advocate for companies or food systems, or work in the government creating regulations, or work with public health — those food jobs are innumberable.”

Partnerships have been critical to helping students understand the breadth of opportunities, says Evans. For example, an effort

Dean Evans and Associate Profesor Branden Lewis at the Gilded Tomato Farm.

underway at the Charlotte Campus to create heart-healthy recipes for the nearby Sanger Heart & Vascular Institute or working with Ecolab on food safety internships. “Students will take those type of exercises more seriously and feel more worthwhile about them if they are real — if they’re coming from an organization, a business, a nonprofit or a hospital that has a problem and needs food expertise to solve it.

“By the time they’re done here, we want them to be able to map out a problem, understand its key ingredients and begin to think through solutions,” he adds. “If you leave knowing how to communicate that problem and break it down so that you can use it to imagine solutions, there’s nothing you can’t do.” JWU

{

To donate to the CFIT fund, go to

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giving.jwu.edu/donate/ food-innovation-and-technology www.jwu.edu

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Johnson & Wales commits to build on a legacy and cultivate a more diverse, equitable and inclusive university community

PROVIDENCE AND CHARLOTTE, like many other historic American cities, have their foundations rooted in a complicated history. Providence was simultaneously a proving ground for religious freedom in early America and one of the wealthiest cities in colonial America because of its position as a key trading post in the global slave trade. Charlotte meanwhile built its name on the antebellum cotton boom.

However, in the centuries since, both cities have become sites of ambition, justice and progress. They are again at a crossroads, staring at the duality of rapid and exciting economic changes while reflecting on what it will take to create equitable opportunity for all.

Johnson & Wales University has played a role in supporting that mission as a forward-thinking institution since its 1914 founding by Gertrude Johnson and Mary T. Wales, years before women had secured the right to vote. The university has recently redoubled its commitment to opportunity and understanding with the launch of its Diversity, Equity and Inclusion (DEI) initiative aimed at students, staff and faculty.

After more than a year of collaboration across stakeholders and campuses, the endeavor signals the next chapter in pursuit of a university that is truly diverse, equitable and inclusive.

The need for such a campaign came into focus in the wake of last year’s murder of George Floyd by former Minneapolis police officer Derek Chauvin.

The protests and anger that followed swept the

BY RAJIV GOLLA ILLUSTRATION BY JOSH MCKENNA PHOTOGRAPHS BY MIKE COHEA

nation and sparked a conversation at higher education institutions, including JWU, which propelled colleges and universities to more directly confront questions about racial justice.

“Suddenly, that conversation was at the forefront on our campus,” says Providence Campus President Marie Bernardo-Sousa, LP.D., ’92. “We wanted to ensure that whoever engaged in that conversation, whether it was our faculty, staff or students, felt they had the appropriate toolkit to support and challenge one another.”

The first step was to convene listening sessions and public forums to understand the issues and sentiments across the university. A number of students of color stepped forward to say they felt alienated and unsupported, a hard truth that senior leaders took seriously.

In one listening session, a Black student asked: “When you see someone who looks like me walking down the street, do you see a criminal or a person?”

It’s a question that cuts to the core of matters of privilege and implicit bias that many institutions are confronting.

“I think everybody was taken aback by the question,” Bernardo-Sousa recalls. “The conversation that ensued was uncomfortable, at times heartbreaking and at other times uplifting. It was a brave and safe space where students had courage and trust in the process to allow us to have a conversation to unpack. It was incredibly meaningful.” www.jwu.edu

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A call went out to faculty and staff in Providence: The university was forming a committee called the Inclusion, Diversity, & Equity Action Group (IDEA), seeking staff and faculty volunteers.

“What I like about IDEA is that you can work in any department and still have a role to play in this work,” says Michael Waugh, director of the Bridge for Diversity, Equity and Social Justice. “It’s about setting a culture and an expectation and spreading work across all units of the university.”

Once they identified the most pressing issues, the IDEA Group split into working groups, including mentoring, programming, and employee recruitment, training and retention. Korina Ramsland Short, director of the JWU Gender Equity Center, volunteered to head the mentoring program, which matches students with peers and counselors who share their identity to help guide them through the university experience. “A peer-to-peer program would support students and ensure a sense of belonging,” she says. “They would have somebody who’s been there and can understand them.”

The IDEA group also made inroads with community partners in Providence. JWU students are now piloting mentorship programs with the Rhode Island Black Business Association, Rhode Island Coalition for Black Women, and the Young Womxn’s Equity Coalition. The group has also facilitated several professional development seminars for both faculty and staff with Lorenzo Boyd, Ph.D., the former vice president for Diversity & Inclusion at the University of New Haven and a nationally-recognized leader in police-community relations and DEI in higher education.

“In order for true learning to happen, universities have to make safe spaces for all employees, not just students,” says Boyd. “I appreciated Johnson & Wales’ approach because most universities come to me after a major incident whereas JWU wanted to get ahead of the curve. Also, its upper administration led by example. Usually these webinars are geared toward rank-and-file, but senior leadership — including both campus presidents — participated in the sessions.”

One concern that students and faculty shared in listening sessions was that of employment. Students credit Johnson & Wales’ admissions and enrollment team for their successful efforts to recruit minority students, with nearly half of the Providence student population and three-quarters of Charlotte’s being non-white. Students claimed, however, that faculty and staff on campus did not mirror the same level of diversity.

Pheedy Umar ’23, the president of the Black Student Association, points to on-campus counseling as one area for improvement. Despite being such a useful and popular resource, she says there is not enough diversity among counselors to meet student body demands. “I know a lot of Black students who will not go to counseling for that reason.”

Administration leaders recognize the need to recruit more diverse talent, too. The university has taken meaningful steps to emphasize the importance of diversity, equity and inclusion in management training programs. It has worked with hiring managers to identify creative ways

to expand outreach during the recruitment process that will help attract more diverse talent for faculty and staff positions.

The IDEA Group is establishing a network of affinity groups for employees who share a social identity. It has also been doing outreach to various universities and organizations to build relationships and opportunities for recruiting diverse faculty and staff. This summer, a pilot job fair was organized to recruit adjunct faculty of color for the College of Business, with a target of filling two full-time faculty positions.

According to Student Government Association (SGA) Senate Speaker Sarah Bouffard ’22 increasing the number of faculty and staff members of color will “change the dialogue that’s happening in the classrooms and change the dialogue that students are using when they leave those classrooms.”

The JWU library has also been proactive about DEI efforts. Sarah Campbell, the Reference & Instruction Services librarian, led the charge to create a “LibGuide” on race and history. They note that the guide is a living document, “meaning, like with all anti-racism work, it is never complete, but must be consistently added to and changed within the context of the ongoing fight for racial justice.” In addition to hundreds of library resources for students and staff, the guides offer links to local and national organizations committed to social justice, as well as a pedagogical handbook for faculty to reframe their curriculums to be deliberately and consciously anti-racist.

One of the first initiatives the Bridge launched in accordance with DEI principles was a faculty program. Arts & Sciences Associate Professor Thomas Gaines, M.Ed. and Marco McWilliams, associate director for education and training, served as the inaugural fellows, with Associate Professor Jessica Sherwood, Ph.D. appointed for 2021-22. They held a number of workshops geared to understanding bias, identity and privilege in professional settings. They also worked with SGA and the Black Student Alliance to help bring their concerns to university administration.

The Charlotte Campus also undertook its own programs under the leadership of Athletics Director and DEI Committee Leader Trudi Lacey.

“There have been a lot of ups and downs, a lot of emotional conversations,” Lacey says. “But there’s also a sense of belonging when you’re in it together doing the difficult work — it’s a very special bond.”

Creating long-lasting institutional and cultural change anywhere is a tall order. But on a university campus where new students are constantly arriving and graduates are leaving, it’s especially difficult to craft a long-term vision. “Students are action oriented,” Lacey says. “And that’s great. But sometimes you’re like, these are the steps we’re taking to get there. And it just takes longer, but their purview is a four-year experience, not a 10-year one.”

“I’m not working for the short game,” says Providence Student Government Association President Garrett Koch ’23, who will oversee the implementation of student-focused DEI programs. “The right way to lead as president is to build programs that will leave a lasting legacy. I don’t care if I build a program in the next two years that doesn’t get

“There’s a sense of belonging when you’re in it together doing the difficult work.”

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Left, Asia Vo ’23. Right, Pheedy Umar ’23

initiated on year three, as long as it does get initiated. If it’s right, it will last for decades to come until it needs to be fixed again.” The association’s first goal, he says, is creating a place for students to speak openly and be heard: “This program will help us educate our student body and ensure that every person feels that they are equal and gets the same opportunity no matter their skin color, whether they’re binary or non-binary, man or woman.”

Asia Vo ’23 is a junior studying culinary arts and the president of Cooking Asia, which shares Asian culture through campus events.

“There’s a big push for students to represent their communities, which is fantastic,” she says. Vo is proud of students for speaking up.

And she’s glad the university is listening. “You can’t really expect somebody to help unless you tell them what’s going on.”

This summer, the university released an official statement committing the institution to a set of inclusive and equitable ideals.

It read, in part: “Johnson & Wales University commits to anti-racist work and offers academic and co-curricular opportunities that are welcoming, educational and open spaces of inclusivity and exploration for all students, faculty, staff and alumni.” The statement also enforced JWU’s commitment to embracing “the broad range of diversity of all members of our community no matter their race, gender identity, sexual orientation, ethnicity, age, physical ability or

how and if they worship. Our community accepts and celebrates diversity in every form — including diversity in thought.”

“I was very surprised to see that kind of language coming from a university,” says SGA Speaker Bouffard. “I thought that was a really good step in the right direction.”

On top of messaging, the university has commissioned surveys for students, staff and faculty, to ensure that improvements in campus culture can be charted and built upon. Rubrics for student affairs programs have also been devised, allowing each department to track their own progress and set goals. Now that the campaign parameters and project vision have been established, the real work begins: implementing the plans and meeting the goals made so far, and doing so with the input and support of the entire campus population. The DEI Steering Committee is also building out an assessment mechanism to ensure that objectives are met.

Many of the student advocates will undoubtedly graduate before certain programs come to fruition. “But when they return in five years,” says SGA President Koch, he’d like to hear them say, “‘I’m proud to be a Johnson & Wales alum. I feel safe. I feel included. And I feel I can do anything anybody else can do.’” JWU

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To support DEI initiatives visit giving.jwu.edu/donate/the-bridge

{ www.jwu.edu

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GIVING IN ACTION

by Katelyn Silva

Gordon R. Buchsbaum ’87 Invests in Quality Products, Including a JWU Education

As

AS A TEENAGER, Gordon R. Buchsbaum ’87 worked as a line cook in a neighborhood restaurant, gaining valuable experience in hopes of one day becoming a chef. As he worked with graduates from the top culinary arts schools, he noticed something special about the JWU alumni.

“JWU graduates were humble and always willing to teach me, which says a lot about the university itself,” says Buchsbaum, president and CEO of Gordon’s Gourmet, which brings specialty foods to chefs around the world.

Buchsbaum’s positive experience convinced him that JWU was the right place for him. He enrolled in the associate degree program in the College of Culinary Arts and soon found his place, bonding with his mentor Steven Shipley ’85, ’06 MAT, then a chef instructor, who later offered connections and help throughout Buchsbaum’s career.

With his stellar JWU education and mentor support, Buchsbaum was employed as a chef for many years. However, most recently, his passion

resides in bringing high-quality products to chefs’ kitchens — commercial and in the home. These products include organic balsamic vinegar straight from Modena and grade A, sushi-quality octopus from Spain and Portugal.

His newest venture is the energy-saving Helios LED Grow Bar System for the expanding cannabis and food technology industry. Buchsbaum is donating these cost-efficient, state-of-the-art horticultural lights for the JWU cannabis entrepreneurship program and the hydroponic vegetable garden.

Buchsbaum and his wife, Elisa, established a $50,000 family scholarship for culinary students. “Both our parents raised us to give as much as you possibly can,” says Buchsbaum. Elisa adds: “You can hear my husband’s passion for JWU every time he talks about it. I want to support what matters to him, but I’m also a Rhode Islander and an educator, so it’s a fit for me as well.”

The Caseys Found Love and a Lifelong Giving Priority at JWU Paul Casey ’97 and Patricia (Tricia) Casey ’97 met before freshman year even began at a party on the East Side of Providence. Both agreed the provisions were terrible, but the company was undoubtedly not. They’ve been married for almost 21 years, have two teenaged children, and share a deep love for Johnson & Wales University, where Paul earned his B.S. in retail management and Tricia in sales and meeting management.

Today, the couple lives in Nashua, New Hampshire, where Tricia is assistant vice president of college advancement at New England College and Paul is a manager at Trader Joe’s. While both lead busy lives as professionals and parents, they’ve always found the time to give back. Tricia says, “In my family, we were raised to give our time

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and talent to make the world a better place.”

The Caseys made JWU a giving priority at a young age because of their deep

appreciation for the experience, including the opportunity to study abroad, join a sorority, and learn from professors who are leaders in their fields. The couple, who are in their 40s, are annual donors.

“You have skin in the game when you volunteer and give,” says Tricia, who was a tutor at JWU’s Learning Center. “You’re more committed to something succeeding when you do that. We want JWU to keep going strong. We have skin in the game!”

“We both received scholarships and appreciate that, so we want to help students and families because someone else did that for us,” adds Paul. “JWU is also where we met and started our lives together so that’s special!”

“We know how important it is to have the opportunity to pursue higher education in a field that you are passionate about,” says Tricia. “JWU alumni make their mark in the world. I encourage others to give so future students can do the same.”

Gary Crompton ’87 Keeps Everything in its Place Gary Crompton ’87 began JWU as a two-year culinary student and immediately responded to the program’s philosophy of mise-en-place (translated as “everything in its place,” a chef term for meticulous preparation). Always being prepared has become a theme in his career as president and CEO of business dining for Aramark, a leading American food service, facilities and uniform services provider. That commitment to preparation was partially seeded at JWU and by a special faculty member and alumnus, the late William (Bill) J. Day, Ph.D., ’91 M.S. “Bill Day was my instructor on my first day, in my first class,” says Crompton. He helped persuade Crompton to join the four-year program, a decision that led to “tremendous maturation” and built a lifelong work ethic

and discipline that has proven pivotal to his career success.

At the encouragement of Day, Crompton returned to JWU over the years to address two-year culinary students who were debating whether to continue their studies. Crompton encouraged them to do so, noting “multiple times when [he] saw individuals get left behind or miss out on opportunities for advancement because they were lacking that four-year degree.”

Crompton and his wife, Larissa, wanted to do even more for culinary students. In 2021, they established the Crompton Family Scholarship, a $25,000 scholarship that is matched by Aramark.

“We felt it was important to help put others in a position to continue their education and better their careers and lives,” Crompton explains.

Aramark matched the gift for a scholarship total of $50,000 because of its commitment to being “a trusted hospitality partner” with a “direct connection to JWU’s hospitality training and graduating talent,” says Crompton.

Partnering with Rational’s Daniel Lessem ’96

Barry Callebaut Chocolate Sweetens JWU

When Daniel Lessem ’96 taught in the hospitality department at JWU’s North Miami Campus, a colleague asked a question that would inspire his future career with Rational, a global market and technology leader that makes products for industrial kitchens. The co-worker wondered, “How would you cook this same dish, but with a Rational combi-steamer?”

Years later, when Rational asked Lessem to join their corporate chef’s division, he recalled that question. He was excited to join the team, but also wanted to create a program for educational partnerships. “When you bring a new product to market that’s on the on the cutting edge you have to educate the market on how they’re going to benefit by using it,” says Lessem, now a Rational corporate chef and the director of educational partnerships. Rational has sponsored the Rational Guest Lecturer Program featuring leading food experts and provided funding to support the CFIT Curriculum Development meeting. It also co-created a learning module focused on Rational Network Cooking Systems and donated equipment.

Its Student Innovation Challenge asks students to solve a cooking challenge using Rational products; for example, how do you create a deconstructed chicken and waffles without a deep fryer? The winner receives an all-expenses-paid trip to Chicago to join a Rational chef at the National Restaurant Association Show. “Rational is a big believer in experiential education,” says Lessem. “It’s wonderful that JWU sees the value in partnering with industry.”

Barry Callebaut Chocolate is a treasured friend of JWU, providing support for almost two decades, including educational trainings to enhance the skills of faculty and thousands of pounds of in-kind chocolate products to help students, faculty members and staff make magic in campus kitchens.

Lauren Haas ’14, the Gourmet North America Lead Chef, oversees the Chocolate Academy™ Training Centers in North America. Prior to this role, she was a department chair and interim director for JWU’s International Baking & Pastry Institute. The Academy delivers demonstrations and courses ranging from foundations of pastry, ice cream and confectionery, to advanced techniques and on-trend pastries. The team also provides virtual training and supports. It has flown JWU pastry chef faculty members to its training centers and provided on-campus training and courses, including a demonstration for faculty and students in Charlotte and Providence this past spring.

If you would like to support Johnson & Wales University, please make a gift at giving.jwu.edu. You may also call 401-598-2185 or gifts can be made by mailing a check or money order to: Johnson & Wales University ATTN: Advancement & University Relations 8 Abbott Park Place Providence, RI 02903

www.jwu.edu

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ALUMNINEWS

by Katelyn Silva

Tipping Points

Ikimi Dubose ’04

EXECUTIVE DIRECTOR THE ROOTS FUND When Ikimi Dubose ’04 co-founded The Roots Fund a year ago to empower communities of color through wine education, she received more than 500 submissions for scholarships. The stories were different, but a common thread emerged: a lack of opportunity, often due to unconscious bias in hiring and financial constraints.

“I heard from people who were in college but had to drop out because they could no longer pay tuition. Some couldn’t afford to purchase the wines needed for their studies. Others needed to do an overseas internship to complete their certification, but didn’t have the resources, and of course, there were stories of discrimination,” explains Dubose. “I’ve had a great career in food and beverage, and I want that for others. A career in wine mostly requires passion and for those with less, a champion to get them the needed education and mentoring.”

Success is where preparation and opportunity meet, and Dubose is nothing if not prepared. She studied under an Austrian chef at the World Trade Center

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Marriott before applying to JWU as a culinary student. A scholarship through Careers through Culinary Arts Program (C-CAP) is the opportunity that allowed her to afford to attend. She spent two years after graduation working for JWU’s Career Services, a role that exposed her to international travel and cuisine. She was the youngest and first woman to complete the Marriot & Ritz Carlton management training program and went on to head management and culinary teams across the country. Perhaps most impressively, she led the culinary team on Capitol Hill to create

the largest sustainable food initiative in the U.S. She also designed an international food hall in D.C. Today, she has stepped away from the corporate world to focus full time on The Roots Fund, a nonprofit that largely relies on grassroots donations.

To those in the philanthropic world who want to do more for communities of color, she has an important message: “You can’t build a program for people of color with no one of color in the room. Partner with organizations that are already doing the work instead of wasting time and money building something new.”

Indonesia Education Partnerships

Brook Ross ’01 MBA and Christina Dewi Ross ’98, ’01 MBA Papua, Indonesia is on the island of New Guinea and has 300 distinct tribes, each with its own language, and most of whom never had contact with the outside world until the 1970s and ’80s. Today, young people from those tribes are studying at Johnson & Wales as a result of a unique partnership spearheaded by husband-and-wife team, Brook Ross ’01 MBA and Christina Dewi Ross ’98, ’01 MBA, who co-founded Indonesia Education Partnerships (IEP).

IEP supports Indonesian and international universities and governments to develop strategic relationships for the enrichment of education, workforce development, and growth in Indonesia.

While IEP was launched in 2011, the founding team met at JWU long before as MBA students in Professor Tom Rossi’s Organizational Management class in 1999.

“This gorgeous woman comes to class a few minutes late, and I was really hoping she was Indonesian so I could impress her with my

language skills,” says Brook, who had lived in Indonesia for 2.5 years prior.

“I wasn’t impressed,” laughs Christina, who is from Jakarta, Indonesia, where she still operates a successful restaurant in addition to IEP. They became friends and over time, the relationship turned romantic.

They’ve been married for 13 years and have two children.

After graduation in 2001, Christina launched a number of successful restaurants and a fashion magazine, while Brook worked at Citizens Bank before joining the disaster relief team for the American Red Cross in Indonesia to help rebuild in the aftermath of the devastating 2004 tsunami.

“My MBA from JWU has been extremely valuable and is the reason why the Red Cross took me on in the first place,” says Brook.

After working with the Red Cross, Brook became EducationUSA country coordinator to the U.S. Embassy focused on international education partnerships until

Christina, the “entrepreneur of the family,” convinced him to start IEP. Christina eventually joined and leverages her own experience as a past international student to head operations and logistics.

IEP first began its work in Rhode Island when it partnered with the University of Rhode Island on research partnerships, government capacity building, and study abroad to Indonesia, which also resulted in future Indonesian officials coming to study in Rhode Island.

“When we decided to work further afield in Papua, we knew JWU could be an important partner,” says Christina.

JWU became the hub for English language education for Indonesian students studying in Rhode Island and has conducted ESL and Gen Ed courses since 2019. That partnership has since grown and expanded.

Brook adds, “Papua’s governor had a plan to create 1,000 PhDs from indigenous Papua people, but he hit major roadblocks. They didn’t have enough people who had master’s degrees. Then, they realized they didn’t have enough with bachelor’s degrees who spoke English, and that continued down into high school.”

For the past few years, the IEP team has worked with the Papua government to bring citizens into JWU associate and bachelor degree programs in areas where the county needs leadership for growth, including hospitality, ecotourism and cybersecurity.

“From our perspective, this is a cultural survival program,” says Brook. “Indigenous tribes of Papua are endangered because they live on incredibly rich land — with the world’s largest gold and copper deposits, oil and natural gas, and lumber — that is being exploited. If the country does not educate its youth, they will lose their cultural identities for future generations.”

This fall, the Papua government is selecting new scholarship students from all tribal areas — from the Highlands to the swamps, to the coastal areas — to start studying with JWU. Brook and Christina say, “JWU has the capacity to make a real impact on the future development of Papua as a nation and we couldn’t be more excited.”

www.jwu.edu

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ALUMNINEWS End of Calendar Year Appeal As the end of 2021 nears and alumni consider their charitable donations for the tax year, the university hopes that graduates keep the Wildcats in mind. Despite pandemic upheavals, JWU has continued to provide the same career-focused education that has propelled its students to success, thanks to generous alumni donations. This year, the Palleschi Family Endowed Fund will provide a 100 percent match for every dollar you donate up to $25,000.

The fundraiser began in early November and runs through December 31. Now more than ever, having a broad and generous donor base will help the university face unforeseeable challenges.

Visit giving.jwu.edu to make a gift and double your impact.

Reunited!

After two long years apart, JWU plans to return to in-person reunions on June 10-12, 2022.

On Friday, June 10, Reunion weekend kicks off with the Opening Reception, where graduates can reconnect with former professors and fellow alums. The event also celebrates this year’s Distinguished Alumni Award recipients and gives a special shout out to last year’s winners, who were celebrated virtually.

On Saturday, graduates won’t want to miss the Reunion favorite: Taste of JWU, with bites prepared by alumni chefs and wines from around the country. The evening culminates with the Bayside Bash, where alumni can enjoy cuisine, cocktails and live music by a cover band — all overlooking picturesque Narragansett Bay. Throughout the weekend, guests participate in hands-on demos, reconnect with members of their affinity groups, and discover all the new and exciting things happening at JWU. Learn more at alumni.jwu.edu.

Alumni City Visits JWU plans to be back on the road visiting alumni in their home or adopted cities. This winter and spring 2022, Alumni Relations plans to head to Miami, Atlanta, New York and Chicago for gatherings that highlight alumni expertise while bringing graduates together to network. For more information, visit the event calendar at alumni.jwu.edu.

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The Wellness Whisperer

Tracy Wilczek ’04, Nutrition Director, FLIK Hospitality Food has always been a source of joy and well-being for Tracy Wilczek ’04 MS, RDN, LDN, FAND. Growing up, her mother created culinary masterpieces every night at 5 pm. Her grandparents owned a bed-and-breakfast where the orange juice was served in a glass pitcher and the breakfast was egg crepes in a decadent cheese sauce.

Today, Wilczek’s love for food has grown but with an eye towards health and wellness. As a nutrition director for FLIK Hospitality, a leading corporate hospitality provider, she analyzes recipes for nutritional purposes and develops wellness initiatives and content that prove healthy eating can taste amazing.

Wilczek, whose primary client is Fidelity Investments, says, “I have the coolest, most fulfilling job. I get to work on wellness and collaborate with chefs. It’s like food service but with a Monday through Friday schedule.”

When Wilczek announced in high school her plans to become a chef, her mother began asking every restaurant they visited to let her daughter see their kitchen. Whether those visits helped or not, Wilczek only applied to schools with culinary programs, choosing Johnson & Wales because of the vibrant city of Providence and the strength of its reputation. JWU became a truly inspired choice once she realized she wanted to focus on preparing meals for wellness.

She explains: “Back in 2000, the culinary nutrition program at JWU was the first of its kind. I was a member of the fourth graduating class and feel so fortunate to have been part of it. The skills I learned, including professionalism and time management, as well as the depth and

breadth of curriculum prepared me to be successful.”

After getting her culinary nutrition degree, Wilczek completed her dietetic internship at Massachusetts General Hospital — one of the most coveted internships in the country: “I was one of three JWU students accepted that year, which is remarkable because they only accept 13 students. It really demonstrates the power of the JWU program.”

Wilczek is passionate about others having a joyful relationship with food and offers a few words of advice: “Ignore celebrities, fad diets or anyone who tells you to only eat grilled chicken, brown rice and vegetables. Someone is trying to sell you something that is unsustainable. You can absolutely be healthy and love the food you’re eating.”

The Epicurean Scholarship Society Supports Johnson & Wales Students JWU alumni can join its Forever JWU Giving Societies, including the Epicurean Scholarship Society. This membership-based group supports vital culinary scholarships and provides donors with experiences that include culinary demonstrations, receptions, seated dinners and cocktail gatherings. Several times a year, the Society brings distinguished chefs — many of them alumni — to campus to host delectable culinary events that double as fundraisers. Members have collectively made scholarships possible for nearly 60 students.

The exclusive gatherings are not to be missed. For example, as of press time the Society was scheduled to host a dinner with acclaimed celebrity chef Tyler Florence ’94, ’04 Hon. Florence, JWU’s first food entrepreneur-in-residence, has been a Food Network star for more than 20 years. He has hosted a number of shows including “Bite Club,” “The Great Food Truck Race” and “Food Court Wars,” and is the author of 11 cookbooks. To join the Epicurean Scholarship Society visit giving.jwu.edu/providence-epicurean-society.

A commitment to sustained giving.

Mary Wales

Welcome to new Members of the Mary & Gertrude Society JWU is delighted to welcome 170 new members, including 106 alumni, to the Mary & Gertrude Society, named in honor of our founders, Gertrude I. Johnson and Mary T. Wales. This society recognizes loyal donors who have supported the university for three or more consecutive years. These new members join a generous circle of nearly 500 supporters whose gifts help JWU provide the financial stability to engender innovation and advancements in academics. To view this year’s Honor Roll and learn more visit giving.jwu.edu/impact/forever-jwu.

Together, we will give rise to a bold new era of academic excellence and achievement.

The Mary & Gertrude Society proudly recognizes the unwavering commitment of those who have generously supported the university for three or more consecutive years.

Visit giving.jwu.edu and join your fellow Wildcat supporters.

Gertrude Johnson

www.jwu.edu

25

CLASS NOTES 1983

JULIE ROLLINSON PVD COVENTRY, RHODE ISLAND

HIGHLANDS RANCH, COLORADO

JOHN PICARDI PVD

Julie is an insurance and financial professional with the New York Life Insurance Company in Johnston.

Todd is the director at Integrated Family Community Services in Englewood.

DANIEL WAGNER PVD

DIONNA THIGPEN CHS

QUINCY, MASSACHUSETTS

John has authored his second novel, “Nincompoop,” published by Adelaide Press.

RICES LANDING, PENNSYLVANIA

CLEARWATER, FLORIDA

Daniel is a culinary arts instructor at the Greene County Career & Technology Center in Waynesburg.

Dionna is the vice president of human resources at Peltz Shoes in Clearwater.

Paul is a culinary production chef at Tufts University in Medford.

1990

1993

MARY LEMON CHS

MATTHEW SIROIS PVD

1987

FAIRWAY, KANSAS

SALEM, MASSACHUSETTS

Mary is the development director of the E3 Scholarship Fund in Overland Park.

Matt is executive club manager at Kenwood Country Club in Salem.

1985 PAUL RUDOLPH PVD SOMERVILLE, MASSACHUSETTS

MARK GAYLORD CHS SPRING GROVE, ILLINOIS

Mark is an executive chef for Sodexo in Rolling Meadows.

1988 JENNIFER GIANTONIO PVD WINDSOR LOCKS, CONNECTICUT

Jennifer is in charge of risk management systems for Raytheon Technologies Corporation in Farmington.

LYNN HIVKA PVD HILTON HEAD, SOUTH CAROLINA

JESSICA SILVA PVD WASHINGTON, DISTRICT OF COLUMBIA

Jessica is an adjunct professor at the University of the District of Columbia.

1991 ELIZABETH BUCKLAND PVD PLYMOUTH, MICHIGAN

Elizabeth is a segment leader with National Food Group in Novi.

Lynn owns Rose Colored Glasses on Hilton Head.

SHARON ELIATAMBY PVD

DAVID SALCFAS PVD

Sharon is a senior project manager at The World Bank Group in Washington, D.C.

SPRINGFIELD, NEW JERSEY

David has joined Cayuga Hospitality Consultants in Sarasota, Florida.

1989 SCOTT MCARTHUR PVD ROCKAWAY, NEW JERSEY

Scott is employed by Marshall Hotels & Resorts as the general manager at The Madison Hotel in Morristown.

PVD Providence NMI North Miami DEN Denver CLT Charlotte CHS Charleston NOR Norfolk VAIL Vail International ONL Online

26

TODD MCPHERSON PVD

Fall 2021

WASHINGTON, D.C.

AUDRA SLAVIN PVD DURHAM, NORTH CAROLINA

Audra is a senior finance director for student affairs at the University of North Carolina at Chapel Hill.

1994 SHANE COUGHLIN PVD CHATHAM, MASSACHUSETTS

Shane owns Chatham Wayside Inn in Chatham.

JODI HUYLER PVD MANCHESTER, CONNECTICUT

Jodi is a sales representative for Amarin Pharmaceutical in Stonington.

JON KOHLER PVD BEL AIR, MARYLAND

Jon is the chef and proprietor at Pairings Bistro in Bel Air. MELISSA MURPHYPYTLESKI PVD GREEN BAY, WISCONSIN

Melissa is a regional sales manager for TASC (Total Administrative Services Corporation) in Madison.

1995

1992

LISA DEVENEY PVD

WILLIAM FLYNN PVD

Lisa is vice president of destination services at the Greater Boston Convention & Visitors Bureau.

MANALAPAN, NEW JERSEY

William is an executive chef for FLIK Hospitality in New York City.

PAUL GRANDE PVD HAMPTON, NEW JERSEY

Paul is the general manager of the Hilton Newark Airport Hotel.

DORCHESTER, MASSACHUSETTS

RONALD FAST CHS PEQUANNOCK, NEW JERSEY

Ron is a vice president at Advantage Marketing in Hauppage, New York.

1996 SHAWN GOLDRICK PVD ATTLEBORO, MASSACHUSETTS

Shawn is the senior director for support services at Boston Children’s Hospital.

STEPHEN HANAWALT PVD BOGART, GEORGIA

Stephen is the clubhouse manager at the Athens Country Club.

JOY MOSS PVD PHILADELPHIA, PENNSYLVANIA

Joy is the chef and owner of Kultural Caterers in Philadelphia.

1997 STACY YOUNG PVD WAITE PARK, MINNESOTA

Stacy is an operations manager for FedEx Ground in Rogers.

1998 MELISSA BOWEN CHS FLORENCE, SOUTH CAROLINA

Melissa is a technical services librarian with the Florence County Library System.

MARK BRAMBILLA PVD WALPOLE, MASSACHUSETTS

Mark is a commercial manager for Culinary Adventures at Home in Clinton, Iowa.

ADAM GOLOMB PVD PITTSBURGH, PENNSYLVANIA

Adam has been promoted to president of Primanti Bros.

Restaurant and Bar in Pittsburgh.

PRISCILLA GUERTIN PVD WOONSOCKET, RHODE ISLAND

Priscilla is a bilingual career coach at Skills for Rhode Island’s Future in Providence.

VLADIMIR LINDOR PVD AVE MARIA, FLORIDA

Vladimir is a family support training specialist at Carnival Cruise Lines in Doral.

1999

2003

MICHAEL BUCELLO PVD

MAYUKH CHATTERJEE MBA

LINDENHURST, NEW YORK

Michael is the executive chef and lead instructor for Babylon Mercantile, a small retail market and adult cooking school in Babylon.

MATTHEW SMITH PVD DENVER, COLORADO

Matt is the president of 3MJK Consulting in Denver.

2000

PVD

MELROSE, MASSACHUSETTS

Mayukh is the market director of revenue strategy for Sonesta Hotels in Newton.

Ensure that your legacy endures.

[1] MARI DIAS ED.D PVD N. KINGSTOWN, RHODE ISLAND

Mari authored the book “GriefSpeak: Stories of Loss Volume 1.”

Become a member of 1914 Society by supporting Johnson & Wales through a planned gift such as a bequest, charitable trust, life insurance policy or retirement account. This can be a tax-friendly way to maximize your philanthropy and create a lasting JWU legacy.

1

RYAN GROMFIN PVD LEANDER, TEXAS

Ryan owns The Restaurant Boss in Leander.

Visit giving.jwu.edu to learn more about creating a lasting Wildcat legacy.

2001 CHRISTOPHER BICE PVD DUBLIN, CALIFORNIA

Topher is the director of workforce management and special projects at Ross Stores Inc. RACHEL CONNELL PVD FALL RIVER, MASSACHUSETTS

Rachel is an independent contractor for The Nonprofit Organization Program Market America in Fall River.

2002 RANDALL BRITTO PVD

LATASHIA GORDON NMI HOUSTON, TEXAS

Latashia owns msryot.com, a photo and video production company in Houston.

2004 RACHEL BRAND DEN CHARLOTTE, NORTH CAROLINA

Randy is the infrastructure branch chief at Fort Huachuca.

Rachel is dean of students at Ardrey Kell High School in Charlotte.

CHANDA LEVY CHS

[2] MONICA LANG CHS

SIERRA VISTA, ARIZONA

DELRAY BEACH, FLORIDA

Chanda is the founder and principal of GOSHEN Living in Delray Beach.

DIANNE PALUSH CHS AKRON, OHIO

Dianne handles research and development for The Main Street Gourmet in Cuyahoga Falls.

SENTHIL RAJAMANI MBA

PVD

NEWTOWN, CONNECTICUT

Senthil is the director of operations at Xeenius LLC, headquartered in Las Vegas, Nevada.

HOOVER, ALABAMA

Monica has been promoted to head of global implementation and services at ADTRAV Travel Management in Birmingham.

2

SHELLY PETERSON DEN OREM, UTAH

Shelly is a hearing officer with the State of Utah Department of Public Safety in Salt Lake City.

JASON SWEETMAN DEN FRUITA, COLORADO

Jason is a people development manager for the Healthcare Services Group in Fruita.

DANIEL WHITTENBERGER

PVD

CRANSTON, RHODE ISLAND

Dan is a hospitality specialist at SpotOn in Cranston.

2005 ERIC BURNS PVD SAINT JAMES, NEW YORK

Eric is a cook at Catholic Health in Port Jefferson.

2006 GUILLERMO FLORES ’07 MBA DEN HUNTINGTON PARK, CALIFORNIA

Guillermo is a marketing logistics partner with the Weingart Foundation in Los Angeles.

KIMBERLY KASIEWSKI PVD NAVARRE, FLORIDA

Kimberly is deputy chief of protocol for the Department of Defense at Hurlburt Field.

2007 JACQUELINE ARMENTA DEN PUEBLO, COLORADO

Jacqueline is a business marketing educator and DECA advisor at East High School in Pueblo.

ROGER HARVEY PVD CASTLE ROCK, COLORADO

RJ is director of culinary at Potatoes USA in Denver.

www.jwu.edu

27

CLASS NOTES [3] MICHAEL BATES PVD LAS VEGAS, NEVADA

Michael is a hospitality recruiter at the Mina Group in San Francisco, California.

3

2008

2009

RICHARD ROTH MBA PVD

LINDSAY BOND PVD

[5] TRACY COSTIGAN MCNARY PVD

Josh is a senior project manager, architecture and engineering, at CVS Health in Woonsocket.

SAINT JOHNS, MICHIGAN

Lindsay is the food and nutrition director at Brightwell Behavioral Health in East Lansing.

RICARDO BROWN NMI GRIFFIN, GEORGIA

SPRING LAKE, NEW JERSEY

Tracy is a senior analyst for Saks Fifth Avenue.

5

Eric started the business 120compressions in Pawtucket.

SARAH CIRELLI PVD STATEN ISLAND, NEW YORK

Sarah was promoted to chief marketing officer at Grassi Advisors and Accountants. She received the Association for Accounting Marketing’s (AAM) 2021 Marketer of the Year award and was also recently appointed a trustee for the Leukemia & Lymphoma Society’s New Jersey chapter.

Wendy is a private chef in Miramar.

WENDY GUTIERREZ NMI MIRAMAR, FLORIDA

SARAH LA GALA PVD

DERRIKA RAGSDALE DEN MCDONOUGH, GEORGIA

Derrika is the office manager for the Arthritis Research and Treatment Center in Stockbridge.

MELISSA ROMANOS NMI BOSTON, MASSACHUSETTS

Melissa is the general manager at Atlantico in Boston.

28

Fall 2021

Sarah is a program manager with metroConnections, headquartered in Burnsville, Minnesota.

JAVIER MONTANEZ ED.D.

ORLANDO, FLORIDA

David is the complex food and beverage manager for Springhill Suites and Towneplace at Flamingo Crossings Town Center/Western Entrance in Winter Garden.

ANDREW FOSKEY CLT VENTURA, CALIFORNIA

Andrew is chef de cuisine at the Ojai Valley Inn in Ojai.

DEBORAH JACKSON DEN

4

AURORA, COLORADO

Deborah earned her Ph.D. in Instructional Design and Technology from Provident University in Wilmington, Delaware.

KATELYN RUBRIGHT PVD ANNAPOLIS, MARYLAND

Katelyn is a conventions and meetings coordinator for the American Urological Association in Linthicum.

Melanie is a sous chef at the Sawgrass Marriott Golf Resort and Spa in Ponte Vedra Beach.

Heidi is a senior manager of research and development at Dunkin’ Brands in Canton.

WAYNE, NEW JERSEY

[4] DAVID LIEBERMAN CLT

ORANGE PARK, FLORIDA

WORCESTER, MASSACHUSETTS

Ray owns Royal Vines in Miramar.

SANDRA KOEHLER PVD

MELANIE CUARTELON PVD

HEIDI CURRY PVD

MIRAMAR, FLORIDA

2011

Sandra is a regional director of wellness, marketing and sustainability at FLIK International Corp. in Rye Brook, New York.

PAWTUCKET, RHODE ISLAND

RAYMOND SHOLES NMI

Ricardo is a member of the Griffin-Spalding Board of Education in Georgia.

STERLING, VIRGINIA

ERIC CANTOR PVD

SAUNDERSTOWN, RHODE ISLAND

2010 ALLISON SOBY DEN SAN RAFAEL, CALIFORNIA

Allison is a supply chain manager at Clif Bar & Company in Emeryville.

LAUREN STROUD DEN CHICAGO, ILLINOIS

Lauren is a senior sales regional manager for StayPineapple Hotels in Chicago.

SHILOH HANNAH THOMPSON DEN DALLAS, TEXAS

Hannah is the director of markets for Texas de Brazil Corporation in Dallas.

AUBREY BUSH DEN HELENA, MONTANA

Aubrey is an auditor with the Defense Contract Audit Agency in Littleton, Colorado.

FAYDRA EMBREY DEN URBANA, OHIO

Faydra is a senior phone interviewer for SSRS in Allentown, Pennsylvania.

GAYLE HUTTON ’13 MBA PVD LAUREL, MARYLAND

Gayle is general manager of the Muddy Branch First Watch Restaurant in Gaithersburg.

PVD

PROVIDENCE, RHODE ISLAND

Javier is the acting superintendent for Providence Public Schools.

ASHLY QUIBODEAUX DEN DENVER, COLORADO

Ashly owns Root to Stem Living in Denver.

MALLORY SMITH DEN STATESVILLE, NORTH CAROLINA

Mallory is the lead manager of 13 Pennies Cafe at Black Mountain Home for Children, Youth and Families in Black Mountain.

2012 [6] COREY CLARK PVD CHICAGO, ILLINOIS

Corey founded the Chicago-based digital marketing agency Clark & Co.

6

10 TYLER ELLIOTT CLT LYNCHBURG, VIRGINIA

Tyler is a training manager with Topgolf in Richmond.

ALYSON SPARKS DEN BOISE, IDAHO

Alyson is a registered dietitian with Blue Cross of Idaho in Boise.

11

RENAH KANG-CASAS PVD FLUSHING, NEW YORK

Renah is the director of global luxury sales for the northeast market on behalf of Hilton’s Luxury Brands: Waldorf Astoria, LXR, and Conrad Hotels & Resorts.

JERIMY PARSONS DEN LIBERTY TOWNSHIP, OHIO

2013 RAYMOND AREVELO DEN HOUSTON, TEXAS

Raymond is assistant director of alumni programs at Rice University in Houston.

[7] JENNIFER CURTIN PVD ASHLAND, MASSACHUSETTS

Jennifer was appointed general manager to oversee the launch of The Beatrice, a luxury boutique hotel in Providence, Rhode Island.

7

Jerimy is a dietitian food service manager at the Department of Veterans Affairs in Cincinnati.

2014 NIA GIBSON PVD ATLANTA, GEORGIA

Nia is an executive human resources manager at Target in Atlanta.

WEST MILFORD, NEW JERSEY

Tina is the guest experience manager for Atlas Obscura, based in Brooklyn, New York.

KRYSTAL DIGIOVANNI ’17 MBA PVD WARWICK, RHODE ISLAND

Krystal is a corporate sales trainer at Granite Telecommunications in Lincoln.

[8] GYULSHAT ESENOVA PVD LINCOLN, RHODE ISLAND

OLD SAYBROOK, CONNECTICUT

Abby is the director of operations at the Madison Beach Hotel in Madison.

Gyulshat authored the book “Sachak: Traditional Turkmen Recipes in a Modern Kitchen.”

2008

2020

[10] DAVID LIEBERMAN CLT and Elizabeth Lieberman Vaida Kaye

KRYSTAL FERNANDEZ RAI

[11] JOHN NORTON PVD and Amanda Norton Henry John

TINA WILLIAMS NMI

2015

ABBY DION PVD

BIRTHS

MELISSA VINE CLT

PEMBROKE PINES, FLORIDA

RICHMOND, VIRGINIA

Shaina is the special events and volunteer coordinator at Easterseals South Florida in Miami.

Melissa is director of private events at Ford’s Colony Country Club in Williamsburg.

[9] JOSEPH MARCUS PVD PROVIDENCE, RHODE ISLAND

Joey is a global partnerships and operations recruiter at Facebook in Chicago, Illinois.

9

MICHELLE BORING CLT CHARLOTTE, NORTH CAROLINA

Michelle is a development manager with the Cystic Fibrosis Foundation in Charlotte.

MIRAMAR, FLORIDA

Yolan is the CEO of Y-Wanderlust Travel in Miramar.

8

JEREMY MILLER ONL PALM BAY, FLORIDA

Jeremy is the manager of Cuisinery Food Market in Melbourne.

WARWICK, RHODE ISLAND

Shayna is the executive director of New England Basecamp in Pawtucket.

SUZETTE RAMSEY CLT CHARLOTTE, NORTH CAROLINA

CYDNEY GOWING PVD

ANGELA SILVESTRI PVD

MEDFORD, MASSACHUSETTS

Cydney is in charge of global mobility for The Ralph Lauren Group.

Stephen is an executive chef with Elior North America in Owensboro, Kentucky.

2016

YOLAN ELLIOTT NMI

PVD

EVANSVILLE, INDIANA

HIMANSHU RAI ’21 MBA PVD Shivan

SHAINA FORBES ’17 MBA NMI

SHAYNA FOX-NORWITZ ED.D

STEPHEN JOHNSON CLT

PVD and

GROVELAND, MASSACHUSETTS

Angela is an event coordinator at PRRI in Beverly.

GEORGE FISHER PVD PHILADELPHIA, PENNSYLVANIA

George is a development associate with The Fund for the School District of Philadelphia.

ABBY SMITH PVD OAK PARK, ILLINOIS

Abby is an adjunct pastry professor at the College of DuPage in Glen Ellyn.

Suzette is the restaurant manager at Heirloom in Belmont.

2017 AMANDA BALBI PVD FARMINGDALE, NEW JERSEY

Amanda is a registered dietitian at Medstar Health in Washington, D.C.

www.jwu.edu

29

CLASS NOTES

WEDDINGS

CAITLIN BARRETT PVD

MICHAEL MEADOWS CLT

BRIANNA LEAHY DEN

RARITAN, NEW JERSEY

WATERVILLE, OHIO

SURPRISE, ARIZONA

Caitlin is a systems analyst for Prudential Financial in Newark.

Michael is the executive sous chef at Plum Hollow Country Club in Southfield, Michigan.

Brianna is a public relations and community support coordinator for the Desert Diamond Casino-West Valley in Glendale.

ALANA CONNER CLT CHARLOTTE, NORTH CAROLINA

Alana is the founder and executive chef of Lani’s Kitchen in Charlotte.

ERICKA CROWDER CLT NORFOLK, VIRGINIA

Ericka owns Cutta’s Kitchen in Norfolk.

[12] MICHAEL ESTRIN PVD MOUNT LAUREL, NEW JERSEY

Michael is catering sales manager at Hyatt Hotels & Resorts in Herndon, Virginia. He is also a part-time front-of-house manager at Chick-fil-A and is pursuing his MBA in Event Leadership from JWU.

12

ASHLEY TODARO PVD CRANSTON, RHODE ISLAND

Ashley is kitchen manager at Feast & Fettle in East Providence, where she facilitates the quality control and packing of food.

2018 NICOLE CLOUTIER PVD DRACUT, MASSACHUSETTS

Nicole is a line cook at the Four Oaks Country Club in Dracut.

SKYLER DIPALMA PVD RIDGE, NEW YORK

Skyler is a cook at Mirabelle Tavern in Stony Brook.

[13] ASHTEN GARRETT NMI

TAHLIQ MILLS PVD ALEXANDRIA, VIRGINIA

2020 [17] KRYSTAL (FERNANDEZ) RAI

PVD

and Himanshu Rai ’21 MBA PVD July 13, 2020

17

Tahliq owns Meals by Mills in Alexandria.

ANNY SERRANO MBA PVD JOHNSTON, RHODE ISLAND

Anny is a financial center manager at Bank of America in Providence.

[14] PAIGE ZUBER PVD NORTH PROVIDENCE, RHODE ISLAND

Paige is a digital marketing and events manager at Rhode Island Monthly magazine in Pawtucket.

14 JESSICA KARPILO M.S. ONL

FAIRLAWN, OHIO

COUPEVILLE, WASHINGTON

Ashten is the 2021 president of the American Culinary Federation Young Chef’s Club and global young chef ambassador for WorldChefs, the World Association of Chefs’ Societies.

Jessica is an outreach associate for Island Senior Resources in Langley.

[16] TROY ORTIZ PVD HASBROUCK HEIGHTS, NEW JERSEY

Troy is a senior talent acquistion specialist at The Vertex Companies in Weymouth, Massachusetts.

13

16 LUCAS LAPERRIERE PVD CHARLOTTE, NORTH CAROLINA

Lucas manages greens and grounds at the Carmel Country Club in Charlotte.

ANGELO LONARDO PVD CONCORD, CALIFORNIA

Angelo is the CEO of Out the Dough Inc. in Concord.

SUBMISSIONS If there’s news in your life you’d like to share with fellow alumni, please send us photos and announcements about your career, recent weddings, unions and additions to your family.

Images: To submit images from your event, please provide high resolution digital files (minimum one megabyte [1 MB] in size, in jpeg format), or actual photographs can be emailed to alumni@jwu.edu or mailed to Alumni Relations, ATTN: Class Notes, c/o Johnson & Wales, 8 Abbott Park Place, Providence, RI 02903 A form to submit classnotes is at: https://bit.ly/jwuclassnotes

30

Fall 2021

2019 [15] CINDY BOSQUE PALENCIA PVD CHELSEA, MASSACHUSETTS

Cindy works for the Attorney General’s Office of Massachusetts under the White Collar and Public Integrity Division; she currently investigates disability fraud.

15

2020 RICARDO COSTA PVD EAST PROVIDENCE, RHODE ISLAND

Ricardo is a technical writer with advisor360 in Weston, Massachusetts.

TIAN DAI PVD MCKINNEY, TEXAS

Tian owns 88 Bites Inc. in McKinney.

IN MEMORIAM

LISA (MINASSIAN) KOGUT ’82 April 21, 2021

ELIZABETH A. SMITH ’02 June 30, 2021

ROBERT VECCHIARELLO SR. ’82 February 9, 2021

MITCHELL R. WILLIAMS ’02 April 13, 2021

ALUMNI

LINDA M. KEETER ’83 June 13, 2021

BRIAN B. CHEN ’03 April 27, 2021

NANCY K. BEALS ’55 April 5, 2021

JOAN (FISETTE) NELSON ’83 May 26, 2021

ERIC S. HORSMAN ’03 April 21, 2021

JESSE G. MOTTA ’57 May 13, 2021

KAREN (ALBINO) SAYLES ’83 February 10, 2021

KARA A. LEO ’03 June 18, 2021

PATRICIA (HANNAWAY) MARSHALL ’61 March 17, 2021

BARBARA RUBENS ’84 May 7, 2021

JAMES H. MACHINO ’03 February 20, 2021

KAREN CANASTRA ’85 March 29, 2021

DALE M. MILLER ’03 February 24, 2021

JOHN A. HACKETT ’85 March 13, 2021

DAVID M. NELSON ’04 March 18, 2021

MARK C. BLAAUBOER ’86 July 3, 2020

MEHMET YURDAKUL ’05 July 1, 2021

STEPHEN R. ADAMO ’88 June 4, 2021

JERROD M. STEPHAN ’06 June 6, 2021

YVETTE BAKER ’88 July 14, 2021

NICHOLE I. (OSBORNE) STRUK ’07 June 19, 2021

HALEY DALTON PVD MULLICA HILL, NEW JERSEY

Haley manages DeNunzio’s Brick Oven Pizza and Grille in Sea Isle City.

HOLLY DEBES PVD WHITEHOUSE, TEXAS

Holly is a private chef with Beautiful Creations Inc. in Tyler.

MICHAEL DOWELL ONL SHARPSBURG, MARYLAND

Michael is the general manager at Rad Pies LLC in Williamsport.

TIFFANI HARRINGTON PVD JERSEY CITY, NEW JERSEY

Tiffani is a human resources administrative assistant at Harmony Hill School in Chepachet, Rhode Island.

SOLJANE MARTINEZ ED.D.

PVD

COVENTRY, RHODE ISLAND

Soljane is an education coordinator with the Annenberg Institute for School Reform at Brown University in Providence.

MALLIKA OURSINSIRI PVD SPRINGFIELD, VIRGINIA

Mallika is a manager at Bangkok Joe’s in Washington, D.C. CARYN RATCLIFF MBA ONL DUMFRIES, VIRGINIA

Carrie is the deputy director of proposals for BWX Technologies in Lynchburg.

FRANCIS SEMSEM DEN DENVER, COLORADO

Francis is a financial professional with Equitable Advisors in Lakewood.

TAHLIA SUGGS PVD EASTON, PENNSYLVANIA

Tahlia is a banquet manager at The Inn at Penn in Philadelphia.

2021 ALLISON BULLMAN PVD OAKLEY, UTAH

Allison is a barn manager at Revel Ranch in Oakley.

MARILYN A. BELL ’72 June 9, 2021 JOSEPH J. DALL VECHIA ’72 March 23, 2020 JAMES K. HALL ’74 April 17, 2021 EDWARD J. RILEY ’74 April 29, 2021 ROBERT A. VOTTA ’75 May 4, 2021 GEOFFREY A. HALL ’76 February 13, 2021

GREGORY A. CURRY ’88 May 5, 2021

JAMES C. DORIAN JR. ’08 April 10, 2021

ROBERT G. NOLAN ’76 April 28, 2021

ABRAHAM GOLDFARB ’88 HON., P’86 February 24, 2021

DONALD A. BLAIS ’77 June 6, 2021

PHILIP L. PITTMAN ’88 February 15, 2021

RYAN M. SHEA ’09 February 19, 2021

GEORGE E. GRAYSON JR. ’77 March 1, 2021

JOHN N. MELIA ’89 April 20, 2021

KEITH C. FRANKLIN ’10

STEVEN B. MALCOLM ’77 April 13, 2021

RICHARD G. KRAL ’90 February 24, 2021

WILLIAM E. MARCHETTI ’77 June 21, 2021

STEVEN A. MACKAY ’90 February 20, 2021

BLANCHE A. POYER ’77 June 29, 2021

JENNIFER B. (GRAF) DRANZO ’92 July 8, 2021

JOSEPH G. BOISVERT ’78 April 29, 2021 JOHN H. CHAPLIN ’78 May 11, 2021 ROBERT HILLMAN ’78 March 19, 2021 MICHAEL A. LAVOIE ’78 May 4, 2021 DENNIS LACHANCE ’79 March 5, 2021 NORMAN C. (CHUCK) MAINVILLE ’79 April 17, 2021

CYNTHIA L. KERWIN ’92 June 4, 2021 GRAYLING J. BROWN ’93 June 22, 2021 GEORGE HINTON ’93 December 23, 2020 BEN BEAUFORD ’95 February 2, 2021 MICAH KERN ’95 April 11, 2021 KENNETH A. SCOTT ’95 March 21, 2021

DONALD M. OSBORNE SR. ’79 February 7, 2021

DOUGLAS R. CODY ’97 HON. June 3, 2021

STANLEY P. HARDY ’80 January 22, 2021

ASHA COOK-BROWN ’99 July 6, 2021

JEFFREY J. LINCOLN ’80 June 23, 2021

MICHAEL GOUIN ’99 June 29, 2021

NELSON S. BOTELHO ’82 February 9, 2021

VARTAN GREGORIAN ’99 HON. April 15, 2021

SHEILA M. HUGHES ’82 February 16, 2021

MICHAEL F. MROZ ’00 April 20, 2021

LEAH L. CHASE ’09 HON. June 1, 2019

May 1, 2021

FACULTY, STAFF AND FRIENDS SARAH E. BLOSSOM May 25, 2021 VICTOR CALISE February 28, 2021 CECIL K. COSPER May 18, 2021 THOMAS P. DIMEO May 18, 2021 RITA DIONNE March 18, 2021 NICOLA V. GESUALDI April 20, 2021 DANIEL J. GRIESER June 14, 2021 LAURA A. HASLAM July 15, 2021 PAUL V. HODGES February 12, 2021 JOSEPH P. LAFAUCI July 6, 2021 ANDREW J. WALSH February 15, 2021

www.jwu.edu

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THE THROWBACK 1

Remember Farrah hair?

We strolled memory lane and invite your feedback on our low-def selection. Email alumni@jwu.edu or head to our alumni Facebook page to let us know who is pictured or where and when you think these images were taken. You can also share your own throwback photos and tag us, @jwualumni!

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Fall 2021

It’s the celebration we’ve all been waiting for.

There’s no party like a JWU party — you won’t want to miss it!

Events include: • Distinguished Alumni Awards • Opening Reception with faculty • Taste of JWU • Bayside Bash • And so much more!

Join us June 10–12 Register today at alumni.jwu.edu Get an early bird discount when you register before February 28.

NONPROFIT ORG. U.S. POSTAGE PAID

8 Abbott Park Place, Providence, RI 02903

JOHNSON & WALES UNIVERSITY

CHANGE SERVICE REQUESTED

CELEBRATING 50 YEARS AS A GLOBAL LEADER IN HOSPITALITY EDUCATION Johnson & Wales’ College of Hospitality Management is proud of its industry leading faculty and graduates. Creating best-in-class curriculum and experiential learning opportunities has allowed the college to be a preeminent leader in today’s higher education hospitality landscape.

Visit jwu.edu to learn more about the College of Hospitality Management.