2019 COMMENCEMENT
JWU
Senior Vice President of Communications DOUG WHITING
Director of Design BRIAN MURPHY
Editor
DENISE DOWLING
Designer
PATRICK MITCHELL
Contributors
ALAN BILSBOROUGH JENNIFER BROUILLARD MIKE COHEA PATRICK COLE SAM EIFLING ANDREA FELDMAN DAYMON GARDNER ROBYN HANKERSON CAITLIN ISLES ’18 LISA KAUFMAN MARY BETH KOETH BRIDGET KOCHEL MELINDA LAW ANDREW LUDWIG JOE MAGENNIS MARK MEDIANA SCOGIN MAYO ED PEREIRA PETER ROSS JEANNE RYAN CHRIS SCHNEIDER GENE SMIRNOV DAMARIS R. TEIXEIRA TONY ULCHAR ROY UPTON LORI ZABATTA ’95
JWU Magazine is published three times a year including a special supplement for recent graduates. 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 University Communications in cooperation with Resource Development and Alumni Relations. Chancellor MIM L. RUNEY, LP.D.
Campus Presidents MARIE BERNARDO-SOUSA, LP.D., ’92, PROVIDENCE RICHARD WISCOTT, PH.D., DENVER LARRY RICE, ED.D., ’90, NORTH MIAMI
COMMENCEMENT
2019
2
02 05 06 08 10
Providence Campus Graduate Studies North Miami Campus Denver Campus Charlotte Campus
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WILDCAT WISDOM
6
We asked alumni what advice they wish someone had given them about life after graduation.
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PROFILES IN SUCCESS We hear from several graduates on how Johnson & Wales pointed them closer to their True North.
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WELCOME NEW ALUMNI
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Lori Zabatta ’95, director of alumni relations, welcomes the Class of 2019.
cover photos by Mike Cohea
www.jwu.edu
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JWU PROVIDENCE
2
Summer 2019
Total Degrees Awarded
John Hazen White College of Arts & Sciences
1,508
232
College of Business
College of Health & Wellness
College of Hospitality Management
College of Culinary Arts
College of Engineering & Design
B.S. Degrees
A.S. Degrees
B.S.B.A. Degrees
B.A. Degrees
407
9
513
253
94
1,331
124
50
3
PROVIDENCE CAMPUS Undergraduate Commencement Dunkin’ Donuts Center Morning Ceremony: John Hazen White College of Arts & Sciences College of Business College of Engineering & Design College of Hospitality Management College of Health & Wellness HONORARY DEGREE RECIPIENT Nigel Travis Chairman, Dunkin’ Brands Inc. Doctor of Business Administration Commencement Speaker
Bend with the Road MORNING CEREMONY: DEFINE COMMITMENT FOR YOURSELF
Aspirations became reality at the morning commencement ceremony, where undergraduate students from the College of Arts & Sciences, College of Business, College of Engineering & Design, and College of Hospitality Management were the first to receive their degrees. Student speaker Nicholas Pezza ’19, an accomplished student-athlete and member of the Wildcat Investment Value Fund (WIVF), JWU’s student-managed portfolio fund, traced how his time here helped transform his definition of commitment. Prior to JWU, he said, “my understanding of the word was rudimentary; it simply meant hard work.” Joining the hockey team marked the first shift. Pezza quickly learned to set aside the emotional rollercoaster of winning and losing and simply focus on the moment: “No matter what adversity we faced, the men I played with showed up with the same intensity each day because of a commitment to something greater than themselves.” Pezza also took inspiration from JWU’s faculty, who “expanded our understanding of the word through their unwavering dedication to our development as students and individuals. Through them, I learned that commitment means selflessness and dependability.” And finally, he found inspiration in his peers, who stayed their educational course while juggling academic and extracurricular responsibilities — often while working multiple jobs. He concluded his speech by urging the Class of 2019 to persevere: “My fellow graduates, define commitment for yourself, and use it to tackle everything you do in life. A smart man once told me, ‘A life of commitment is a life of purpose, and a life of purpose is a life of happiness.’ ” Nigel Travis ’19 Hon., chairman of Dunkin’ Brands Inc., encouraged new graduates to embrace technology. He also emphasized the importance of remaining passionate about what you do: “Stay true to the path you want and follow it hard.” Sometimes, however, there are unexpected bumps in that road. “The world is not tidy and will never be,” he told graduates. “Your road ahead, like mine, will have deviations you do not expect ... unseen battles to fight and personal and health challenges to overcome. My advice is to bend with the road, and to see every challenge as beneficial in your development. Do not always plan the next step or next job but focus simply on being successful today. Success will follow those who do a great job.” ~ Andrea Feldman
Nigel Travis ’19 Hon., commencement speaker
Providence Campus President Marie Bernardo-Sousa, LP.D.,’92
Nicholas Pezza ’19 student speaker
Joseph J. Greene Jr. ’89, ’98 M.S., CPA, JWU treasurer and chief financial officer www.jwu.edu
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JWU PROVIDENCE PROVIDENCE CAMPUS Undergraduate Commencement Dunkin’ Donuts Center Afternoon Ceremony: College of Culinary Arts College of Hospitality Management — Food Service Management HONORARY DEGREE RECIPIENTS Mehmet Gürs ’93 Chef and Partner Istanbul Food & Beverage Group Doctor of Culinary Arts Commencement Speaker Derek Joseph Wagner ’99 Chef and Owner nicks on broadway nicks on westminster Doctor of Culinary Arts
Mehmet Gürs ’93, ’19 Hon., commencement speaker
4
Summer 2019
Happily Ever After AFTERNOON CEREMONY: BE INSTIGATORS OF CHANGE At JWU’s afternoon ceremony, undergraduates from the College of Culinary Arts and from the College of Hospitality Management’s Food Service Management program received their diplomas. For student speaker Diane Saraceni ’19, a JWU Continuing Education student graduating magna cum laude in Baking & Pastry Arts, baking started as a “passionate hobby.” During her time at JWU, she juggled a full-time job with multiple passion projects (including serving as president of a local animal shelter). “Many people don’t realize the amount of grit that goes into this program,” she noted. “We’ve endured excruciatingly long labs in hot kitchens. We’ve made best friends with compression socks and literally gained over one million steps on our pedometers. And when our pizza dough was too sticky or our bread dough was over-proofed, we didn’t give up. We simply remembered what Chef Lumi [Cirstea] always told us: ‘Love your dough, and your dough will love you back!’ ” Mehmet Gürs ’93, ’19 Hon., chef and partner of the Istanbul Food & Beverage Group, and Derek Joseph Wagner ’99, ’19 Hon., chef and owner of nicks on broadway and nicks on westminster, were each awarded a Doctor of Culinary Arts. Both chefs are staunch believers in the ability of food to transform lives. Chef Gürs’ restaurant Mikla — a tribute to the richness of Anatolian cuisine — has ranked on the World’s Best Restaurant list since 2015, while Wagner serves as co-chair of Chefs Collaborative, a worldwide network of chefs committed to food system advocacy. Gürs’ keynote speech served as a call to action: “Our work is changing. It is not just about pushing out new dishes or serving up the coolest or best-tasting stuff anymore. Chef José Andrés has been nominated for the Nobel Peace Prize. And food-related businesses are more and more instigators of change.” He urged graduates to be part of that change: “Not only can we make life better … but we can also make it tastier. Filled with pleasure — that is, if we choose good over bad.” In conclusion, he urged the crowd to pause to appreciate the magnitude of their achievements: “Standing where you are today is a privilege. Being a part of this community is a privilege. Let’s be proud of it!” ~ Andrea Feldman
Derek Joseph Wagner ’99, ’19 Hon., with Chancellor Mim L. Runey, LP.D.
Diane Saraceni ’19, student speaker
GRAD STUDIES PROVIDENCE CAMPUS Graduate Commencement Dunkin’ Donuts Center John Hazen White College of Arts & Sciences College of Business College of Health & Wellness HONORARY DEGREE RECIPIENTS Cynthia R. Bigelow President and Chief Executive Officer Bigelow Tea Doctor of Business Administration Commencement Speaker
Total Degrees Awarded
Ed.D. in Educational Leadership Degrees
M.S. Degrees
M.S. in Physician Assistant Studies
M.A.T. Degrees
M.Ed. Degrees
MBA. Degrees
334
14
59
35
28
10
188
Define What is Important to You GRADUATE CEREMONY “Class of 2019, you inspire us and reaffirm our belief in the transformative power of higher education,” JWU Providence Campus President Marie Bernardo-Sousa, LP.D. ’92 told the assembled crowd of jubilant soon-to-be-grads, parents, families and friends at the Dunkin’ Donuts Center. Student speaker Anusha Deshpande ’19 also evoked the journey of transformation that she and her fellow graduates had embarked upon: “Sometimes, the hardest thing and the right thing are the same,” she said. Despite the inevitable challenges, “we have not only emerged better read but we’ve emerged stronger, more passionate, more confident than we had begun. Most importantly, we have emerged as the selves we are meant to be — whole and complete!” Keynote speaker Cynthia R. Bigelow, president and CEO of Bigelow Tea, spoke of being humbled by the honor — and addressed grads’ biggest concerns in moving on from such a great milestone in their lives. “I would venture to say that, whether you know what you are going to be doing upon graduation or not, many of you are feeling a little bit of angst about your future,” she said. “I would like to say that you are about to enter into ‘gray space’ — now, this is easy for me to say, but gray space is a good thing. It is where you are going to learn more about yourself than you might ever realize sitting in your seat today. You will learn what you do like, and what you don’t. You will learn what kind of boss you like to work for — and what kind you do not. Take it all in!” She went on to share some of her own career path, and how finding her own passion and voice took time and required her to listen to and learn from her own instincts. “I don’t believe you can ‘have it all,’ ” she told graduates. “You can, however, have what you prioritize. Define what is important to you, and stay focused on it. Then on your curvy path forward into the gray space, you will find what I believe will be your definition of success.”
Cynthia R. Bigelow ’19 Hon., commencement speaker
Cynthia R. Bigelow, president and chief executive officer of Bigelow Tea, with Mim L. Runey, LP.D., chancellor.
~ Andrea Feldman
Anusha Deshpande ’19 MBA, student speaker www.jwu.edu
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JWU NORTH MIAMI
6
Summer 2019
Total Degrees Awarded
John Hazen White College of Arts & Sciences
College of Culinary Arts
College of Business
College of Hospitality Management
B.S. Degrees
A.S. Degrees
B.S.B.A Degrees
MBA. Degrees
288
21
67
84
116
204
60
2
22
NORTH MIAMI CAMPUS Greater Fort Lauderdale/ Broward County Convention Center HONORARY DEGREE RECIPIENT William David Wilkinson President and Chief Executive Officer Atlanta Police Foundation Doctor of Business Administration Commencement Speaker
William David Wilkinson ’19 Hon., commencement speaker
The Wildcat Way on Display When students set foot on the North Miami Campus, they are immediately immersed in the spirit of the Wildcat Way. The four tenets — pride, courage, character and community — set the tone for what it’s like to be a Wildcat; during the 2019 commencement ceremony, that theme could not have been more apparent. Honorary degree recipient William David Wilkinson served 22 years with the United States Secret Service prior to taking on his current role as CEO of the Atlanta Police Foundation. As he addressed the graduates, he recounted moments when the tenets of the Wildcat Way helped guide his decisions as assistant special agent in charge of presidential protection under Presidents Clinton and George W. Bush. In 2011, Wilkinson was sitting next to the president at an elementary school when he learned our country had experienced a terrorist attack. He recalled the courage it took to advise the president as he decided to “leave flight ’93 in the air or bring it down to prevent even more lives from being lost on 9/11.” He reminded graduates that while they will face difficult situations in life, it is up to them to use sound judgment in making the right decision. Wilkinson’s words of wisdom resonated with the graduates, including U.S. Army veteran Enrique Lesende ’19, who gleamed with pride as he prepared to walk across the stage. A sergeant with Campus Safety & Security at the North Miami Campus, Lesende decided to set an example for his family by taking classes to pursue his MBA while continuing to work. In exchange for his dedication, Lesende got to share this special day with his son, Matheus S. Cravalho ’19, who was also graduating with his bachelor’s degree in Sports, Entertainment, Event — Management. “It meant the world to me to graduate with my son,” Lesende said. “I had to move at a fast pace to be sure we would graduate together, so in the summer I took three classes to be able to make that dream come true. And I wanted my wife, Perla, to have the gift of watching her husband and son walk at the same time.” As Lesende, Cravalho and the graduates of the Class of 2019 prepared to depart, Wilkinson’s charge remained clear: “From the onset of your time here, the Wildcat Way has been instilled in you. Don’t leave these values behind in college, but find ways to carry them into every aspect of your life, including your career.” ~ Robyn Hankerson
North Miami Campus President Larry Rice, Ed.D., ’90
Kelsey Keane ’19, student speaker
Allison James ’03, alumni speaker
Ismare Monreal, dean of students www.jwu.edu
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JWU DENVER
8
Summer 2019
Total Degrees Awarded
John Hazen White College of Arts & Sciences
College of Culinary Arts
College of Business
College of Hospitality Management
B.S. Degrees
A.S. Degrees
MBA Degrees
B.S.B.A. Degree
235
27
108
38
62
135
86
13
1
DENVER CAMPUS Boettcher Concert Hall HONORARY DEGREE RECIPIENT Sean K. McNicholas President Service Systems Associates Doctor of Business Administration Commencement Speaker
Sean K. McNicholas ’19 Hon., commencement speaker
Leap into the Unknown The Denver Performing Arts Center’s Boettcher Concert Hall provided the perfect ambiance to house the 3,000 people attending JWU’s commencement ceremony. A traditional bagpiper led the procession of 222 students into the hall, followed by a performance of the national anthem by Kassidy McKevitt ’19, who sang as a tribute to her family’s love of music. Student speaker Asianna Harris ’19 said she was honored to be the first woman of color, first Applied Psychology major, first honors college student and women’s soccer player to deliver the speech for a JWU Denver graduating class. Harris shared the story of her realization that big transitions and uncomfortable situations are the best opportunities for growth, including her recent acceptance into a master’s degree program at the University of Denver. “I understand that leaving the confines of the Johnson & Wales campus community is a big transition, a transition that may stir up anxiety just at the thought of something or somewhere new. To that I say, ‘Look how far we’ve come,’ ” she noted. “This is our moment to step back and reflect: on our memories, on our experiences, on the tough lessons we’ve learned. This is our moment to account for how much we have grown as students and professionals and take this leap into the unknown.” Honorary degree recipient Sean K. McNicholas, president of Service Systems Associates, delivered this year’s commencement address. McNicholas truly represents the JWU community with his commitment to provide job and internship opportunities to dozens of Johnson & Wales students and graduates annually. With operations in 26 states and 8,000 employees, he encouraged graduates to own their entrepreneurial outreach because “it all begins with a handshake.” Benjamin Garcia ’10, director of special events for CaterWest at the National Western Stock Show, welcomed the new graduates into JWU’s alumni network. Garcia shared four life lessons: be yourself, never stop learning, try differently and don’t get comfortable. He concluded his speech by requesting that graduates close their eyes to reflect on their journey. As they reopened them, the audience held their flashlights high to represent the opportunities and support ahead of them. With smiles, laughter, cheers and tears, the Class of 2019 was sent forth to continue making an impact on the world and sharing the Wildcat Way.
~ Alan Bilsborough
Denver Campus President Richard Wiscott, Ph.D.
Asianna Harris ’19 student speaker
Benjamin Garcia ’10, alumni speaker and director of Special Events at CaterWest–National Western Stock Show.
Scott Lyons, Ed.D., dean of students, www.jwu.edu
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JWU CHARLOTTE
10
Summer 2019
Total Degrees Awarded
John Hazen White College of Arts & Sciences
College of Culinary Arts
College of Business
College of Hospitality Management
B.S. Degrees
A.A.S. Degrees
340
21
94
106
138
246
94
CHARLOTTE CAMPUS The Spectrum Center HONORARY DEGREE RECIPIENT Gary Ward Guittard President and Chief Executive Officer Guittard Chocolate Company Doctor of Business Administration Commencement Speaker
Gary Ward Guittard ’19 Hon., commencement speaker
A Winding Path Graduates filed onto the loading dock of Spectrum Center to don their gowns, take selfies and touch up their decorative caps. Nearly 550 students were ready to accept their diplomas, except for one student who could not attend. For Samantha Worth ’17 ’19, graduation was an exceptional achievement. Worth was born with epilepsy and suffered grand mal seizures during her younger years. Sometimes she can feel the seizures coming on: “I get dizzy, start stuttering a little bit and get lightheaded, but normally I have seizures when I’m sleeping.” The Culinary Arts and Food Service Management major was seizure-free for six years — until New Year’s Eve 2017 during her junior year at Johnson & Wales. “We were visiting family in Connecticut for the holiday break,” says Sam’s mother, Michelle Worth. “Samantha had 14 episodes in one day and ended up in a medically induced coma.” She couldn’t return to JWU, so Susan Flaherty, the Center for Academic Support director, made sure Worth didn’t fall behind: “I contacted the College of Online Education to help Samantha continue progress on her degree by taking online classes.” By now it was Worth’s senior year and the Virginia native was studying for finals. However, she fell and hit her head during a seizure and could not take the final. Meanwhile, shortly after finals on the Charlotte Campus, student speaker Rebecca Curtis ’19 addressed her graduating class during the commencement ceremony: “Every decision we have made and every class that we have taken has led us to this moment. When you and your classmates huddled around a table studying for an accounting exam, it was leading up to this. When you stood in a lab for six hours straight, it was leading up to this. When you felt like you gave everything and had nothing left to give, it was leading up to this. Now I am not saying it was easy by any means, but what I am saying is, it was totally worth it.” And Samantha Worth would agree. Although she couldn’t attend the commencement ceremony to accept her bachelor’s degree in Food Service Management, she participated in 2017, when she received an associate in applied science degree from the College of Culinary Arts. Fortunately, her absence this year was not due to health issues, but because of a joyous occasion: The Worth’s were attending the wedding of a close family friend. ~ Melinda Law
Rebecca Marie Curtis ’19, student speaker
David Jewell, D.H.Sc., dean of academic affairs
Larken Egleston ’06, alumni speaker
Samantha Worth ’17 ’19 www.jwu.edu
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ADVICE WHAT
ABOUT DO YOU WISH SOMEONE HAD GIVEN YOU
LIFE AFTER
GRADUATION ?
G
raduation is just the beginning of your 40-plus-year journey to a career. Let that sink in for a moment. There will be many risks,
twice. Make your mistakes now, learn from them and get them out of
LIFE is LIQUID
the way.
Leonard Lee ’82
tough decisions and rewards along the way. Don’t make the same mistake
Ryan W. Burkart ’10 General Manager, Holiday Inn Boston Bunker Hill
D
on’t lose sight of your dream. There’s pressure to have “the job” right after graduation — it’s okay not to. You can work in different
industries to grow and network. Since graduating, I’ve been in three different industries. Though it took several career changes and years,
L
ife is liquid: It constantly ebbs and flows only to have you grow and develop with the tools that JWU has bestowed. Be open, giving,
loving, true, honest and flexible, and you will be able to build what life
I’ve gained knowledge and experience and met people, but I’ve always
has planned for you.
been a business owner.
Leonard Lee ’82 General Manager and Curator Massachusetts Department of Conservation and Recreation
Judy Chung ’11 Owner, Koveted Collection
B
eing uncomfortable is okay. In fact, it’s encouraged! Be excited for the challenges a new job, career or boss will present to you.
Make mistakes by trying something new and innovative. It’s a privilege to have your “fresh eyes,” so use them after graduating.
EXPECT the UNEXPECTED Andrew Charron ’08
Nick Halley ’04 Operations Program Manager, Amazon
I
wish I knew more about the ongoing work-life balance while reaching my goals. It’s easy to overwork yourself or get lost in your
work. It’s equally easy to never get focused or take intentional actions toward reaching your goals. Every day is a new opportunity to be one step closer to your personal and professional goals. We choose to be
E
xpect the unexpected. Deadlines will change, forecasts will rise,
intentionally focused or we lack intentionality in our relationships,
you’ll get a flat tire on the way to an important meeting, your boss
conversations and actions.
will drop in on you when least expected. It’s how you handle these moments and situations that will drive your success. Be ready to think
Nicole George ’12 CEO and Lead Listing Specialist, Premier Property Solutions
on your feet and take on new challenges. Andrew Charron ’08 Regional Sales Executive, Cintas Corporation
L
ife probably won’t look much like you’ve envisioned. Your career moves will change as you begin to truly identify your passion. Have
an idea of what you love and allow that to drive you forward, but don’t
I
t is always okay to ask for help and advice. Encouraging, positive insight and influence from others is a necessity for success.
Sarah Turner Wells ’15 Marketing, Events and Community Engagement, FS Food Group
fixate on knowing all the answers. Lemar Scott ’12 Jewelry Consultant, Royal Caribbean Cruises Ltd.
www.jwu.edu
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LIFE is NOT a COMPETITION Heather Oakley ’09
P
ost-graduation it’s easy to think you’ve made the next big jump in your career, but in reality you’re the same person the day after
graduation as you were before. Take stock of yourself, honestly and humbly, and only then decide in which direction to move. We all want to move on to the next seemingly more exciting chapter of our lives, when truthfully the best decision could be to stay put and decide for yourself when the next chapter should begin. Clark Barlowe ’09 Chef and Owner, Heirloom
Y
ou are not guaranteed to make $60,000 at your first position out of college. Be confident in your skills and what you have to offer,
but realize you have to earn it. Life is not a competition: Do not compare your career status or financial situation to others. Heather Oakley ’09 Proposal Specialist, Schnabel Engineering
N
A
s you move forward in your career, growing your emotional intelligence is equally as important as growing your practical
knowledge and skills. Building and nurturing personal and professional relationships will be key to your success. Dana Shefsky ’96 Senior Director, Digital Product Innovation, Hilton Worldwide
ever be afraid to reach out to people in the industry. More often than not, they will answer your call, and if they don’t,
keep calling. Seeratt Dutt ’13 Product Developer, Kettle Cuisine
I
KEEP in TOUCH WITH the PEOPLE YOU’VE MET at JWU
f you have made business connections in a certain city during your time at JWU, stick to that city for a post-collegiate job, even if it is
not your hometown.
Matt Schechter ’05
David H. Michan ’07 Chef and Owner, Davico Foods
T
ake notes with pen and paper. I’ve found it humiliating to ask questions again — if I just took notes, I wouldn’t have had to
ask twice. Michelle Meehan ’13, ’15 MBA Assistant Food Service Director, FLIK International Corporation
K
eep in touch with the people you’ve met at JWU! The education and experience you’ve received during college are extremely
valuable, but don’t underestimate the power of connections you have made. As your friends and colleagues advance in their careers, your network becomes a valuable resource for your own business and growth. Always look for ways to help each other.
D
iversify your income. A single stream of active income won’t create the lifestyle you want. Passive income will provide you
with both money and time. Leo Carelle Garcia ’12 Director of Finance, ABW Appliances
14
Summer 2019
Matt Schechter ’05 Regional Director, National Accounts, NYC & Company
S
ometimes you have to give up part of who you are to become who you’re meant to be.
Andrew Hyde ’04 Founder, TEDxBoulder and Startup Weekend
B
ased on your direction and major, you should aspire to work with the best in your field. For example, if you trained in culinary arts,
you need to go work for a chef you admire in a city where you can afford to live. Joseph Kindred ’02 Chef and Owner, Kindred and Hello, Sailor
YOU ARE the CEO of YOUR OWN CAREER
A
lways look to do the best you can while not being afraid to fail. As it does take time to move up the career ladder, your persever-
ance will get you to your ultimate goal. Bryan Oglesby ’95, Vice President, People PR Management Corporation dba Panera Bread
Justine Sacks ’09
I
t is so important to never become too comfortable with one’s surroundings. When we become complacent, we stop learning. I try
to keep myself challenged and continue my education by exploring the
S
uccess is fueled through hard work, commitment and dedication — but above all, passion. Regardless of your trade or industry,
stumbling blocks and obstacles will inevitably be encountered. Always remember: Every “E! True Hollywood Story” comes with setbacks and
world around me: traveling, dining, reading, staging, talking. There are tidbits of knowledge hiding everywhere. Nadine Donovan ’09 Executive Pastry Chef, Secret Sauce Food & Beverage
delays. Never lose sight of your passion, lift as you climb, leave your mark by making a place or process better, and know that you are the CEO of your own career. Justine Sacks ’09 Director of Dining Services, Columbia University
have to be perfect. I was afraid and nervous when my first post-
IT NEVER GOES as PLANNED
collegiate job wasn’t working out, but it’s okay to experience the wrong
Juan Garzon ’08
I
wish someone had told me that your first job after college doesn’t
fit or to fail. If you work hard and stay true to yourself and your values it will all work out. Sometimes you need something to go wrong so the right opportunity will appear. Matt Liebman ’14 Head of Sales, NexTravel
I
t never goes as planned! College isn’t about learning your career or field of interest; it’s about learning life and how to embrace it. So be
sure that what you’re doing in school is helping you grow as a person. You’ll likely not be doing what you think you’ll be doing in a few years. Juan Garzon ’08 Chief Messaging Strategist, Garzon Company
www.jwu.edu
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Summer Spring 2019 2019
Sara Lehman ’12 carved her dream job as a food/wine/travel consultant at a high-end residential building in New York City. Carrie Hegnauer ’05 created an incubator kitchen space where Johnson & Wales grads and others could execute fully-baked ideas. On these pages, we profile eight alumni who have defined success on their own terms. Whether they gambled on starting a business or abandoned a lofty title at a prestigious company to grow another brand, their True North was not a constellation of dollar signs. The career miles they accrued while still college students helped them pivot when a position didn’t suit and create a dream job that didn’t yet exist. When asked about their achievements, several note that mentoring others has been their proudest one. As they pay it forward, these graduates recall professors and advisors who steered them at JWU — and how that illuminated their True North path.
www.jwu.edu
17
SUCCESS STORIES 2019
A.S., B.S. Business Management Chief Technology Officer and Partner at Yellow Pepper Miami, Florida The transactions you make at a bodega or a department store or a gas station are, Alexander Sjögren ’06 acknowledges, the dullest part of the trip. “Nobody wakes up wanting to make a payment,” he says. “They want to do the shopping. Payments are not sexy.” But as chief technology officer of the multinational digital firm Yellow Pepper, Sjögren also sees his job designing payment systems as his window to the world: a way for him, as a technologist, to explore other countries and cultures, and to bring tech to retailers who have a specific problem they need to solve. That could be enabling Latin America’s largest convenience store chain, OXXO, to let customers skip the line as they check out. Or it could be creating a new credit system for Apple retailers in Colombia that lets customers apply for a credit card and immediately use it to buy an iPhone before the physical card is even issued. “Unless you can prove you’re solving a consumer pain point, no one’s going to adopt a technology just for the sake of it,” says Sjögren. From a small village in Sweden, Sjögren saw his school friends travel a great deal, and decided to shoot for a school and career that would allow him to do the same. He enrolled in Johnson & Wales’ programs at the Institute of Higher Marketing Business School, which at the time were offered in Göteborg, Sweden. Once acclimated to the American schooling style, he transferred to the Johnson & Wales campus in North Miami. “It was what I wanted to get out of the college experience, which was to be subjected to a lot of different cultures. Everyone seems to be a foreigner in Miami.” After graduation, Sjögren and his wife, Dominique Oleas — a 2005 Johnson & Wales graduate in Hotel Management — lived in Sweden and Ecuador before settling for good in Miami. A willingness to learn a culture and a language, he says, is essential to making people comfortable enough to do business. And the exchange goes both ways. “The Latin culture is something I admire — extremely positive, enthusiastic,” he says. “It really helps you get your energy and motivation up. have a lot to learn from 18 Scandinavians Summer 2019 Latin America.” s a m e i f l i n g
“ Nobody wakes up wanting to make a payment.”
ALEXANDER SJÖGREN ’06
PHOTOGRAPH BY
MARY BETH KOETH
“ Professional success is directly connected to how much you’re able to pay it forward. Being a leader is about how you inspire people.”
NATILY SANTOS ’03 Director of Supplier Diversity Strategic Sourcing at Aramark B.S. International Hotel & Tourism Management Philadelphia, Pennsylvania Natily Santos ’03 knows the significance of paying it forward. As a first-generation Dominican-American and the eldest of five siblings, she learned early on the impact her actions could have on others. “Professional success is directly connected to how much you’re able to pay it forward,” says Santos. “Being a leader is about how you inspire people.” Fifteen years ago, she started working at Aramark as a senior sales manager. Today she develops and executes partnerships that provide solutions for local sourcing, supplier diversity and sustainability-driven product needs. Looking back, Santos is grateful for the moral support she received from a JWU professor. “In the spring of senior year, I had received a number of job offers, but they were more sales-oriented than operations-based, which was more my specialty,” says Santos. “I told Dr. Fink [Robert Fink, now associate dean of the College of Hospitality Management], ‘I’m unsure I’ll make the right decision. I’m not even sure I can do sales.’ Without hesitation he said, ‘You can do sales, go for it. You can do anything!’ When I really doubted myself, he was a great advisor and continues to be one today.”
Growing up Latina in the U.S. also shaped Santos’ experiences. “My parents came here hoping for a better life for their children, and encouraged me to experience as much as possible,” she says. She was the first person in her family to attend college and acknowledges that “as soon as I stepped outside my house, there was a huge learning curve.” Along her journey, Santos benefited from Fortune 200 mentors who helped her push forward. Now that her career is more established, she’s doing the same for others. Santos founded Impacto, Aramark’s first Hispanic Market & Employee Resource Group. She’s been recognized as a member of the 40 Under 40 (current and future leaders) by the Philadelphia Business Journal; serves on the board of PHLDiversity and The Greater Philadelphia Hispanic Chamber of Commerce; and is also the Philadelphia Board President of Prospanica, the Association of Hispanic Professionals. Santos says, “One of the things I enjoy doing most is mentoring and volunteering with different organizations that sponsor scholarships, professional development and economic growth programs.” damaris r. teixeira
PHOTOGRAPH BY
GENE SMIRNOV www.jwu.edu
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SUCCESS STORIES 2019
CARRIE HEGNAUER ’94, ’05 A.S. Culinary Arts; B.S. Food Service Management Owner, The CityKitch Charlotte, North Carolina It would be an understatement to say that Carrie Hegnauer ’05 has done a lot in her culinary career. Before she even had an associate degree in Culinary Arts, she was running her own cater-waiter business. Within two years she had more than 100 employees, but soon after decided to close the business and focus on her full-time job as a food and beverage director in Aramark’s business dining division. Hegnauer remained connected to former professors after graduation and during one Norfolk Campus visit, the dean begged her to teach. “I took vacation time to teach a dining room class and I was like, ‘Holy crap, I love this!’ ” she recalls. “I have always loved JWU: the environment, the people, the energy.” Fast forward several years. Hegnauer was teaching full time, had her daughter, got divorced, relocated to the Charlotte Campus when the Norfolk Campus closed, earned her bachelor’s degree in Food Service Management, battled and beat cancer, and even had time to host televised cooking shows. It’s quite an impressive list, but
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she simply remarks, “I just kept plugging along.” Oh, and she started a new business in 2014. The CityKitch, a commercial shared-use kitchen with private prep suites available, was conceived when Hegnauer couldn’t find a commercial kitchen to rent for her cooking classes. When she discovered the cost and complications of rental space, she and her second husband were inspired to start their own rental kitchen. They consulted with the North Carolina Health Department to basically write the book on shared use kitchen health codes and have continued to expand. The CityKitch has now worked with more than 200 businesses, 14 of which are owned by JWU alumni. This number will only grow as their new downtown Charlotte and Greensboro locations open this year. “You have to take leaps at the right time,” says Hegnauer, who retired from teaching at JWU in 2018. With all these accomplishments, how does Hegnauer measure success? “Contentment,” she says. “That I’m happy with how I’m living my life.” c a i t l i n i s l e s
“ I have always loved JWU: the environment, the people, the energy.”
PHOTOGRAPH BY
TAY LO R J O H N S O N
GEORDIE BROWER ’14 A.S. Culinary Arts Operations Manager and Managing Partner, Dickie Brennan & Co. New Orleans, Louisiana
“ My family has such big shoes. It’s a daunting task to even think about how to fill them.”
PHOTOGRAPH BY
DAY M O N G A R D N E R
Geordie Brower ’14 was born with a tasting spoon in his mouth. Well, almost: “When I was four and five, my grandfather would take me to the family restaurant, and we’d walk through the kitchen with a handful of spoons to taste the sauces.” The restaurant? New Orleans’s legendary Commander’s Palace. The grandfather? Richard J. “Dick” Brennan Sr. — of the Big Easy Brennans: restaurant royalty who launched the careers of Paul Prudhomme and Emeril Lagasse ’78, ’90 Hon. The real treat came when Brower turned six, the family’s inaugural age for dining out: “We’d get picked up to have lunch at Commander’s with my grandfather. I commented that the turtle soup was too spicy, and my grandfather told me, ‘No, it’s well seasoned.’ ” At 14, Brower was running trays at the family steakhouse. By 15, he was a waiter. But it was a winding path to managing projects for Dickie Brennan restaurants. Heeding advice to pursue a career with better hours, Brower followed his father’s footsteps and got a finance job. “If I read another quarterly report,” he soon realized, “I might go crazy.” He could no longer deny his calling. Encouraged by his family to gain experience elsewhere, he headed for Denver. JWU coursework filled in key pieces: menu development and costing, running a storeroom. The nutrition classes helped him lose 30 pounds and now inform his work back in New Orleans, opening a café for the Louisiana Children’s Museum. Before coming home, working in the Mile High City’s restaurant scene — devoid of relatives — was crystallizing: “My family has such big shoes. It’s a daunting task to even think about how to fill them.” He tips his toque to Rioja’s renowned Jennifer Jasinski, whose tough love inspired commitment. “I fell apart in the middle of a shift. She told me, ‘You’re better than this. And if you ever go down cooking again, you’re fired.’ ” Now a manager in his own right, Brower recalls the words of GreatAunt Ella: “It’s not about the numbers. It’s about the asses in the seats.” That suits the spreadsheet-free Brower just fine: “Success is about people — figuring out the best possible solutions for the people you work with.” j e a n n e rya n
“They can’t hide from the truth once the forensic accountant uncovers it.”
SUCCESS STORIES 2019
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HUBERT KLEIN ’84, ’86 A.S. Computer Systems Management B.S. Accounting Partner and Leader of EisnerAmper’s New Jersey Forensics, Litigation and Valuation Services Group Freehold, New Jersey Pedalling to his father’s work site — whichever Bergen County, New Jersey, apartment complex was being painted — 10-year-old Hubert Klein ’86 had time to reflect: “Because of my size, my job was to paint closets. I knew, that’s not the job I wanted.” By the time he had outgrown closets, the 6’3” Klein had an inkling of his future. “Every three months, my dad had to talk to his accountant: this one guy who’s a guru of all businesses.” First in his family to pursue college, Klein was pretty much on his own. His immigrant parents were supportive but not experienced. So, as a high school senior, he found himself at a JWU information session. “What caught my attention real quick — other than the four-day week and trimesters — was the class size and the professors. And there was diversity at Johnson and Wales — not just ethnic diversity but people from all around the world.” Now a top executive at accounting powerhouse EisnerAmper — clients include the New York Jets and Michael J. Fox Foundation — Klein emphasizes JWU’s role.
PHOTOGRAPH BY
MIKE COHEA
Coursework in Apple’s seminal spreadsheet program VisiCalc paved the way for his focus on forensic accounting, “the CSI” of the industry, involving investigation to resolve financial disputes and track down fraud: “They can’t hide from the truth once the forensic accountant uncovers it.” He’s seen big changes, from the “hunt-andpeck” days of sifting through boxes of docs to using sophisticated computer algorithims that do the same in a fraction of the time. Klein’s changed, too: He’s not as fast as when he escaped a backstairs chase, incriminating copy in hand, implicated businessman in pursuit, promising retribution. He’s learned to excavate records more subtly, holding his cards close until all parties are in conference, primed to settle. For Klein — who coached when his kids were young and chaired community boards — success transcends profession. Adjuncting at Fairleigh Dickinson University, he mentors the next generation: “You continually need to learn: throughout your career, throughout your personal life. You don’t want to look back and say, ‘All I did was make money.’ ” j e a n n e rya n
A dare swayed the course of Robert Palleschi’s future. A friend’s father bet the 16-yearold he wouldn’t take a summer job working the desk of a no-tell motel. “He thought I would chicken out,” says Palleschi ’86, ’14 Hon. “But I took the job and it got me hooked on hotels — before, I thought I wanted to be in the restaurant field.” That experience — and his allergy to an overdose of classroom time — led the now-CEO of G6 Hospitality to Johnson & Wales. Before G6, which owns, operates and franchises more than 1,350 economy-lodging locations under its Motel 6 and Studio 6 extended stay brands, Palleschi was senior VP at Hilton and CEO of TGIFridays. “At G6, my focus is the future: I spend a lot of time on our fiveyear plan and managing to that strategy. We are a guiding the business to where customers are going and where expectations will be in three to five years; you skate to where the puck is going to be instead of where it is now.” Palleschi believes the best ideas don’t spring from the corporate boardrooms — they come from the doormen, line cooks and room attendants: “That’s really where you learn not only what’s happening at the property, but what’s happening in the market. Success is not about titles, it’s about helping people develop. My proudest achievement is seeing how people who worked for me are now leading brands and running hotels or other companies. I joke that someday they are going to hire me so I have to be nice to them!” Palleschi’s ethos is evident in G6 Hospitality’s additional endeavors. Its Operation Next Step program is committed to recruiting veterans, and under Palleschi’s leadership, the company introduced anti-human trafficking training for team members. They also offer multilingual training to help employees identify and report harassment and violence . Plus, they were the first hotel brand to mandate personal security devices for all team members. “The future is extremely bright in this industry,” he adds. “We need the leadership that JWU is producing — as innovators and future CEOs. We need that Generation Z driving us forward.” d e n i s e d o w l i n g
ROBERT PALLESCHI ’84, ’86, ’14 HON. A.S. Hotel-Restaurant Management B.S. Hospitality Management CEO, G6 Hospitality Dallas, Texas
“ My proudest achievement is seeing how people who worked for me are now leading brands, and running hotels or other companies. I joke that someday they are going to hire me so I have to be nice to them!”
PHOTOGRAPH BY
S C O G I N M AYO
SARA LEHMAN, ’10,’12 A.S. Baking & Pastry Arts B.S. Baking & Pastry Arts and Food Service Management Owner and Author, Somm in the City New York, New York
“ During the interview, I told the management team, ‘There’s no way you want me to do this as a job.’ ” 24 Summer 2019
In the competitive market that is New York high-rises, buildings splurge on amenities to distinguish themselves. Doormen. Boutique bars. Minimovie theaters. Dog runs. So why not a dedicated sommelier? Sara Lehman’s job at the tower One Sixty Madison is that sort of add-on that might set a luxury residence apart: an in-house food and wine maven who holds events, consults on residents’ wine choices and throws dinner parties. “During the interview, I told the management team, ‘There’s no way you want me to do this as a job,’ ” says Lehman ’12. “My parents were like, ‘What are you going to be doing? You’re working in real estate now?’ ” If the residents feel more like a family when they gather around meals and drinks that Lehman curates, trace it back to her childhood in New Jersey, where her father loved to unwind by making big family meals. She chose Johnson & Wales after hitting it off with a group of girls she met on a weekend college visit. They instantly decided to room together, and that was that — they were all off to Providence. A study abroad trip to Germany pulled her into the wine world. “When I tried my first smoked salmon with a really nice dry Cab and a Riesling, I was sold on food and wine pairings,” she says. Her first job out of school was managing a restaurant in Montclair, New Jersey. There she found herself pairing wines with a meal for a food blogger who invited Lehman to try her hand as a wine writer. Later, when Lehman moved to New York, the title “Somm in the City” stuck, and has remained her brand since. She writes on food, wine, spirits and travel, and hangs out her shingle for just about any sort of event related to those pursuits. Whatever her jobs entail in a given week, it’s assured that few people in the world hold a position quite like Lehman’s. Maybe she’s a food and wine expert living her best life. Or maybe you could just say she works in real estate. sam eifling
PHOTOGRAPH BY
PETER ROSS
“Go for long gains, not short ones. Build your foundation. Don’t take a photo of a recipe — write your own!”
SUCCESS STORIES 2019
PHOTOGRAPH BY
MARK MEDIANA
CHRIS COSENTINO ’94 A.S. Culinary Arts Chef and Co-Owner, Cockscomb, Acacia House, Jackrabbit San Francisco, California
Chris Cosentino ’94 is widely considered a culinary pioneer. He pitched his most recent cookbook, “Offal Good: Cooking from the Heart, with Guts,” for 10 years before the subject of whole-animal cookery was deemed publishing-worthy. He became a rising star of food TV in its early days, including a 2012 “Top Chef Masters” win that raised more than $140,000 for Parkinson’s research. He’s done high-profile collaborations with Hong Kong Airlines, Vans and Marvel Comics, among others. In 2017, he opened two restaurants in rapid succession — Jackrabbit in Portland, Oregon, and Acacia House in St. Helena, California — to join his San Francisco spot, Cockscomb. A native Rhode Islander, Cosentino grew up in a family where food “superseded family feuds, politics and religion.” His grandmother, Rosalie, taught him to love Old World Italian flavors. “I always knew I wanted to cook. It’s hands-on, it’s craftsmanship,” he explains. He had a rocky start at JWU. His ADHD made concentrating on his studies a challenge; the densely-written textbooks — all charts and few pictures — stymied his “broken brain.” One day, he discovered “La Technique” and “La Methode,”
Jacques Pépin’s step-by-step manuals, in the JWU library. Suddenly, learning clicked for him. The revelation also helped the young Cosentino focus and gain confidence. He became a teaching fellow and worked on the line at J. Wales, the university’s full-service restaurant at the time, which was an education in itself: “We had the best team. But we got pummeled. We made fresh pasta — that was ahead of its time. We had all-you-can-eat fish-and-chips nights — it was brutal!” That trial-by-fire set Cosentino up for his first major job — working at Mark Miller’s Red Sage in Washington, D.C. Moving on to San Francisco, he finally found a city that matched his creative energy. Granted “100 percent free rein” at Incanto, where he served as executive chef for 12 years, he fully matured into his talents and took major risks with the offal- and cured-meatcentric menu. These days, Cosentino is as creatively inspired as ever, juggling restaurant ownership, philanthropy and collaborative projects. Most of all, he’s having fun: “You learn something new every moment.” a n d r e a f e l d m a n
www.jwu.edu
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WELCOME NEW ALUMNI!
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Congratulations, Class of 2019! IT IS MY HONOR TO WELCOME YOU to the JWU alumni family.
We refer to this community as the alumni family because the connections you have made with your classmates and the university are profound and everlasting. With more than 112,000 graduates worldwide, you don’t have to look far to find fellow alumni. From finance to hospitality, advertising to culinary arts, JWU alumni work in myriad industries. Regardless of your career path or whereabouts after graduation, we will always be united as Wildcats. When you reflect on the relationships formed at JWU, you’re not just seeing friends and classmates but rather, members of an exclusive alumni network. As you embark on your career, remember to use this network for advice, recommendations and expertise. Staying in touch with fellow alumni is important because you never know when your paths will cross again, or what future endeavors your conversations will spark. The network is vast and the potential to build strong connections is within reach. Be sure to utilize its full power! As alumni, you represent the university in the workplace and in society. I encourage you to wear the alumni pin you received at commencement, network with other Wildcats at every opportunity and show your JWU pride wherever you go. You’ll be amazed how many doors will open for you as a Johnson & Wales graduate. Congratulations again on your graduation and know that we are proud of your accomplishments, today and always! Wildcats forever!
LORI ZABATTA ’95 Director of Alumni Relations 401-598-4462 Lori.Zabatta@jwu.edu PATRICK COLE Assistant Director of Alumni Communications 401-598-2826 Patrick.Cole@jwu.edu LIZA GENTILE ’18 MBA Manager of Alumni Relations 401-598-2465 Liza.Gentile@jwu.edu CARLY WARRENER Manager of Alumni Relations 401-598-1634 Carly.Warrener@jwu.edu CHRIS PLANO ’93, ’95 M.S. Manager of Alumni Relations Charlotte Campus 980-598-1204 Chris.Plano@jwu.edu
Lori Zabatta ’95 Director of Alumni Relations
ALUMNI.JWU.EDU JWUCONNECT.COM
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