JWU Family Connection | Issue 10, Winter 2015

jwufamily connection

Fall Family Festivities Across Four Campuses

inside ATHLETICS EXPANSION ANNUAL REPORT HOLIDAY RECIPES

Issue 10, Winter 2015

welcome!

The winter term is under way, and for many first-year students, they are nearing the halfway mark of their first year at JWU. We checked in with a few families to see how they’re doing since their student started at JWU in September.

PROVIDENCE CAMPUS “Setonya is having a blast. She is following her dreams at the college of her dreams. She has made many friends and is excited about being at JWU. Setonya has seven siblings, two nieces and three nephews. We are a close family and speak with each other just about every day. We discuss her classes, friends and free time on a daily basis. She has nothing to complain about thus far.”

– Kim Phillips-Benton, mother of Setonya, from Newark, New Jersey

CHARLOTTE CAMPUS “Jonathan is finding his place at JWU. His programming classes in high

NORTH MIAMI CAMPUS “I am so thankful to JWU staff and faculty for helping my daughter to achieve her dream career.

I was apprehensive as to whether she could adjust to living in a new country with a culture so different from ours. I feel JWU is like a home away from home for her. Now I have the assurance that my daughter, who is 15,000 kilometers away, is in a very safe and professional place.”

– Manoj K. Bhatnagar, father of Apoorva, from India

school prepared him for his federal work-study position as a computer lab assistant. As a baking and pastry major, he wasn’t anticipating his computer skills would be such an asset. While he has enjoyed his work and classes, he has also connected with peers through his baking and pastry livinglearning community and the campus

DENVER CAMPUS “We are incredibly happy with Kate’s experience at JWU Denver.

The campus is the perfect size: It allows Kate to learn from some of the best people in the profession while deeply interacting with the administration, the staff and her fellow students. We are believers in the motto: Pride, Courage, Character and Community.

Go Wildcats!”

– Steve Auerbach, father of Kate, from Naperville, Illinois

step team, Critical Damage. While we miss him, this is a transition we’ve been anticipating since he was in the ninth grade. We are pleased with the adjustment.”

– Christopher Charles, father of Jonathan, from Jacksonville, Florida

contents FEATURES

CAMPUS NEWS FAMILY WEEKEND Pages 4-5

JWU’s four campuses host unique weekend celebrations ATHLETICS EXPANSION Pages 6-7

Wildcats are claiming their territory in Division III Athletics ANNUAL REPORT Page 8

Strengthening and building upon our foundation HOLIDAY RECIPES Pages 9-10

JWU faculty chefs share their favorite holiday recipes

Providence Pages 11-12 Midnight Madness, career fair, JWU Goes Global, new crime lab

CAMPUS RESOURCES Page 19

Where to go for what you need; Facebook pages that keep you informed

North Miami Pages 13-14 New programs, basketball kickoff, cruise expo, world celebrations Denver Pages 15-16 Centennial Hall and Soiree, Urban Studies, strides against breast cancer Charlotte Pages 17-18 IBA Cup, sensory beverage lab, ISTTE conference, Hall Crawl teams

COVER: Marie Bernardo-Sousa, LPD, senior vice president of administration, wishes the Providence Campus Wildcats women’s rowing team well on their inaugural season.

This is a publication of Johnson & Wales University specifically created for families and designated contacts of JWU students.

FEATURE

HOMECOMING/FAMILY WEEKEND Denver Campus

FALL FAMILY FESTIVITIES Joyful hugs between family and

Cat Haggarty, mother of student Jacob

students, beautiful October weather,

Woods ’19. “I am so happy that my son

reconnected alumni, and the proud roar

attends this wonderful university.”

of Wildcats on campus all point to one thing: JWU’s Homecoming & Family Weekend. Each of JWU’s four campuses hosted its own unique weekend that celebrated being a Wildcat.

The Providence Campus welcomed more than 600 families to Family Weekend. From Friday night’s “Price it Right” event to Saturday’s annual student parade, culinary demonstrations,

For the first time, the Denver Campus

athletic games and the popular Wildcat

integrated Homecoming with Family

Chat with President Mim Runey, LPD,

Weekend. Wildcat pride was rampant

there was something for everyone. “This

at the women’s and men’s soccer

year, we offered new activities including

games, with spirit activities including

the Providence Flea, JWU artisan fair

face painting and alumni food trucks.

and over-sized lawn games,” says Krystal

On Saturday, the inaugural shopping

Ristaino, associate director of parent &

cart parade debuted, led by grand

family relations. “For the first time, we

marshal Denver Campus President Robin

also partnered with the Rhode Island

Krakowsky ’88, ’08 EdD.

Community Food Bank and collected

The crowning event, the Distinguished

over 300 items for local families.”

Alumni Awards at Sports Authority Field

Family Weekend at the North Miami

at Mile High, offered inspiring words

Campus kicked off with dinner hosted

from alumni leaders, incredible food

by President Larry Rice ’90, EdD,

and behind-the-scenes tours of the

followed by “Painting with a Twist.” On

Denver Broncos’ stadium. “Thank you

Saturday, early risers enjoyed yoga on

for making the weekend so special,” says

the beach before heading to campus 4

HOMECOMING/FAMILY WEEKEND, cont. to participate in culinary, baking and

peace signs were abundant as students

beverage classes as well as a golf

and families participated in the parade,

tournament at the nearby Miami Shores

pep rally and casino night. Homecoming

Country Club. The South Beach Walking

Royalty were crowned during the

Food Tour and kayaking among the

pep rally, and JWU faculty and staff

mangroves remained popular activities,

competed against alumni in a basketball

offering a unique opportunity to

scrimmage game. Over 800 students,

experience some of the best that South

families and alumni made their way to

Florida has to offer.

campus to show their pride for JWU.

In Charlotte, Homecoming lived up to

From our JWU family to yours — thank

its theme of “Catchella,” an adaptation

you for celebrating our Wildcats with us!

of the annual music and arts festival, Coachella. Flower crowns, tie-dye and

North Miami Campus

Photo Gallery Charlotte Campus

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FEATURE

ATHLETICS EXPANSION WILDCATS ARE ON THE PROWL Johnson & Wales University promises

been a pleasure working with the first

students an exceptional educational

women’s soccer team at JWU Charlotte.

experience that enriches them personally

These young ladies created a great team

and prepares them for successful,

environment this season. I am excited to

productive lives. To keep this promise,

see their continued progression over the

the university has made a strong

next year.”

commitment to expand its athletics programs on all four JWU campuses.

With nearly 880 student-athletes universitywide, Denver Campus the Wildcats are claiming their territory in Division III Athletics.

Providence Campus Athletics is cheering on its first NCAA varsity women’s ice hockey team, which opened its season on October 30 coached by Maria Lewis. Also introduced this year is

This fall, the Charlotte Campus

the first women’s rowing team, coached

launched varsity men’s and women’s

by Bill McLean, which competes in both

soccer, coached by James Drzewiecki and

fall and spring seasons. After the team’s

Matt Hisler, respectively. JWU extended

inaugural race, teammate Sara Ackerman

its partnership with Mecklenburg County

’16 said, "I was super excited to have my

Park & Recreation and funded the

first race with the team. We really came

redevelopment of Frazier Park Athletic

together, and I could feel us pushing

Field to support the new soccer teams

harder and harder as we raced to the

and intramural programs. Although the

finish." Earlier this year, the university

field was originally only a practice facility

purchased a marina just down the

for the varsity programs, the enhanced

shoreline from the Harborside Campus,

turf will provided a better experience for

the future home of both the rowing and

all participants. Coach Hisler says, “It has

sailing teams.

Above: Women’s ice hockey offered at Providence Campus Left: Men’s soccer offered at all four campuses

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ATHLETICS EXPANSION, cont.

Wildcat Athletics on the Denver

In fall 2016, the North Miami Campus

Campus has grown to 13 programs

will introduce its 11th athletic sport

with the addition of women’s lacrosse.

— women’s volleyball — and player

Coach Cristina Johnson has assembled

recruitment is already underway. The

a strong squad of both new and current

team will practice and play games in

students for the inaugural season.

the Wildcat Center, home to all athletic

Members of the squad hail from up

teams and student organizations on

and down the east coast as well as

campus. “We are very excited about

California, Texas, Utah and Colorado.

adding women’s volleyball to our

The Wildcats have become an affiliate

existing slate of athletic programming,”

member of the Kansas Collegiate

says Ismare Monreal, dean of students.

Athletic Conference within the NAIA and will begin regular season play early in spring 2016.

Best of luck to all student-athletes this year. Go Wildcats!

Above: Women’s volleyball offered at the Providence, Denver and North Miami campuses Left: Women’s lacrosse offered at the Providence and Denver campuses

Left: Women’s rowing offered at the Providence Campus

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FEATURE

ANNUAL REPORT JOHNSON & WALES UNIVERSITY’S COMMITMENT TO BUILDING A STRONG AND SUSTAINABLE FOUNDATION CARRIES THROUGH IN 2014–2015 ANNUAL REPORT

IN HIS OPENING LETTER in Johnson & Wales University’s 2014–2015 Annual Report, Chancellor John J. Bowen quotes Henry David Thoreau in “Walden,” telling us that the university “continue[s] to build castles in the air — ambitious but achievable goals regarding our investments in student experience, potential, engagement and career opportunities and in the professional lives of our faculty.”

Through diligent strategic planning

Whether investing in faculty and staff,

activity of our faculty and of student

while pursuing its vision of providing

processes, he continues, JWU

our information technology network,

learning and engagement.

ambitious, purposeful students with the

has included “a course of action

new academic and student life facilities

to strengthen and solidify those

or strategic fundraising and reputation-

components of the enterprise that

enhancing initiatives, Johnson &

provide the base of support for

Wales has paid careful attention to its

those ambitions. I’m talking about

structural, fiscal and human assets.

our foundation — the facilities and

The result is a strong and sustainable

infrastructure, reputation, and the

foundation that underpins the success

human and financial resources required

of the entire enterprise — most notably

to make those goals attainable.”

support of the teaching and research

Investing in the university’s foundation is one of the key pillars of 2017: The

foundation to flourish personally and professionally.

Centennial Plan. It helps further JWU’s

The university’s 2014–2015 Annual

mission of providing an exceptional

Report provides some insights into that

education that inspires professional

commitment.

success and lifelong personal and intellectual growth. It intensifies the university’s pursuit of excellence 8

FEATURE

HOLIDAY RECIPES CAMPUS CHEFS SHARE THEIR FAVORITES Faculty chefs from JWU’s College of Culinary Arts share a few of their favorite healthy recipes for you to enjoy with your family this holiday season.

Pumpkin Pie Cheesecake

Chef Jonathan Poyourow, RD, LD, assistant professor, Providence Campus YOU’LL NEED:

Zucca in Agrodolce (Italian Sweet/Sour Squash) Chef Jorge de la Torre, dean of culinary education, Denver Campus YOU’LL NEED: • 1 pound acorn squash • ½ cup extra-virgin olive oil • 2 cloves garlic, finely sliced • 3 tablespoons honey • 3 tablespoons red wine vinegar

• Salt and freshly ground black pepper • 1 handful fresh chopped basil • 2 tablespoons fresh chopped mint • 1 teaspoon chili flakes

For the filling: • 1 can unsweetened pumpkin puree • 3 organic eggs • 16 ounces cream cheese, softened • 1 tablespoon coconut oil • 1½ tablespoons pumpkin pie spice • 1 teaspoon vanilla • 1 tablespoon honey • ½ cup Splenda or sugar substitute

METHOD OF PREPARATION:

METHOD OF PREPARATION: 1. Leave the rinds on the acorn squash and remove seeds. Cut the flesh lengthwise into wedges, about 1 inch thick.

2. In a medium saucepan, heat the olive oil over medium heat. Add the squash wedges. Cook until soft and deep golden brown, seven to eight minutes.

3. Turn the wedges over and add garlic. Drizzle first the honey and then the vinegar over the squash pieces, and season with salt and pepper, to taste.

• 2 cups roasted almonds • 3 tablespoons coconut oil • 1 egg • 1 tablespoon cinnamon • 1/3 cup Splenda (or sugar substitute) • 1 teaspoon honey

4. Cook until the liquids reduce to a glaze, turning the squash pieces, if necessary.

5. Add chili flakes, basil and mint at the last second. Transfer wedges to a platter and drizzle pan juices on top.

6. Serve and enjoy.

1. Preheat oven to 375 degrees.

2. Place almonds and coconut oil in a blender or food processor and finely grate.

3. Mix almond paste with egg, cinnamon, Splenda and honey.

Press this paste on the bottom of your pan to become your pie crust.

4. Place in oven for about 10 minutes, or until golden brown.

5. While the crust is baking, prepare your filling. In a large bowl, mix together the pumpkin puree, eggs, cream cheese, coconut oil, cinnamon, pumpkin pie spice, nutmeg, vanilla and Splenda.

Beat well.

6. Pour your filling into the toasted crust. Cook for 30-45 minutes. It should still jiggle a bit but not fall apart.

7. Take pan out of oven to cool. Slice pieces and serve.

Serves: 12

For more healthy recipes and to learn how Johnson & Wales University is changing the way the world eats, visit jwu.edu/eat-healthy.

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HOLIDAY RECIPES, cont.

Goat Cheese with Roasted Vegetables

Roasted Apple and Winter Squash Soup

Chef Jerry Lanuzza, CHE, CCE, CEC, dean, College of Culinary Arts, Charlotte Campus

Chef Bruce Ozga, FMP, WSET, dean of culinary education, North Miami Campus

YOU’LL NEED: • 1 package Chevre cheese (not feta) with or without herbs • 2 bell peppers (any color) • 2 heads of garlic • 6 shallots

• E xtra virgin olive oil, as needed •K osher salt and fresh black pepper, to taste •1 loaf French bread, sliced on an angle about ½ inch thick

YOU’LL NEED: • 1 ½ pounds butternut squash

• 2 teaspoons fresh thyme, cleaned

• 2 Granny Smith apples

• 2 ounces dry white wine

• ½ cup onion

• ¼ cup Pepita (Pumpkin Seeds), toasted and salted

• 2 cloves fresh garlic • 1½ quarts vegetable stock • 2 tablespoons olive oil

METHOD OF PREPARATION: 1. Cut top off of the heads of garlic and coat with oil.

2. Peel shallots and coat with oil.

3. Place garlic and shallots in 350 degree oven until brown and soft to the touch, about 45 minutes through 1 hour (the slower the better).

Remove and let cool.

4. Coat peppers with oil and place directly into an open flame to char or burn the peppers on all sides. You can also use a broiler or a very hot oven. You can also use a propane torch if you have one.

5. Once the peppers are black on all sides, place them into a plastic bag or a bowl with a cover to cool. Once cooled, the skins will peel right off the pepper. The flavor is better if you do not wash the peppers after peeling.

6. Slice the peppers open and remove the seeds, and slice into ¼ inch wide strips 7. Brush bread slices with olive oil, and grill or toast in oven until brown; do not dry out. Reserve for service.

• Olive oil, sea salt, and cracked black pepper, as needed

• 1 tablespoon fresh sage, cleaned 8. On an ovenproof platter place the cheese in the center. Then surround the cheese with the roasted garlic, shallots and peppers. Season with salt, pepper, and a little olive oil.* 9. Place platter in oven at 350 degrees for about 15 minutes or just until cheese is warm.** 10. Serve and enjoy. * I like to add kalamata olives (good Greek or Italian black olives — not canned black olives) to the vegetables as well. Make sure they are pitted. ** You may wish to garnish with fresh chopped herbs like basil or oregano.

Do this after it comes out of the oven. Please do not use dried herbs; fresh is better.

METHOD OF PREPARATION: 1. Preheat oven to 375 degrees.

2. Peel and chop butternut squash into ½ inch cubes.

3. Toss squash in a large bowl with 1 tbsp. olive oil, salt, and pepper and then place on a sheet pan for roasting.

4. Roast in the oven until tender, about 45 minutes.

5. Peel and chop apples and onions into ¼ inch dice, peel garlic cloves and cut in half.

6. In a large sauce pan, heat 1 tbsp. olive oil, add onions and garlic and sauté until onions are translucent, add apples, sage and thyme and cook for five minutes.

7. Add vegetable stock to the sauce pan and cook on medium heat for 15 minutes.

8. Add roasted butternut squash to the sauce pan.

9. While the sheet pan is still hot from the oven, deglaze the pan with white wine. Then add that to the saucepan.

10. Stir, cook for an additional 5 minutes on medium heat.

11. Strain to separate the solid and liquid ingredients, add solids to food processor adding liquid as needed.

12. Return pureed soup to the large sauce pan, adjust to desired consistency by adding liquid, adjust seasoning.

13. Serve in a soup bowl and garnish with toasted pumpkin seeds.

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CAMPUS NEWS

providence

WORD ON THE STREET: HOW CAN STUDENTS GET INVOLVED ON CAMPUS? Greg Narleski

Jessica Grady

director of off-campus student services

associate director for student involvement & leadership

“Off-Campus Student Services at The Den helps JWU’s commuting

“With over 100 student

students get involved and build

organizations to choose

community through social, service

from, everyone is sure

and other life/academic skill events.

Commuting Wildcats, get involved!”

to find something that interests them. Students can stop by our office in the

JWU’s Providence Campus was ranked #58 in the 2016 U.S. News Best North Regional Universities — an increase from the #65 ranking received in the 2015 report. The improvement in JWU’s U.S. News ranking reflects the university’s strategic focus on student success.

Wildcat Center at Harborside or CBCSI Downcity to learn more.”

MIDNIGHT MADNESS

Jamie Marcoux director of athletics “Athletics has something for everyone. Participate on an intramural team, take a yoga class, play table tennis or just work out in one of the fitness centers. What better way to show Wildcat pride and spirit than by heading to one of JWU’s 24 championship varsity home games.”

Jeffrey Kaine

Lizz Zmarlicki

associate director of residential education

assistant director for student involvement & leadership

“Residence halls host many

“Students can also check out the

different activities. Residents

Involvement Network in jwuLink.

are encouraged to participate

It offers tons of information about

in Hall Council or apply to be a

joining an organization, attending

resident assistant, if they feel a

campus traditions, and participating

close connection to residential life. We want students to be

in workshops or retreats.”

involved and have fun in their ‘home away from home.’”

Cheers and laughter from more than 1,300 members of the JWU community filled the Wildcat Center gym during Midnight Madness in November. There were performances by the JWU cheerleaders, Wildcat Dancers, Pep Band, and a special showcase of the women’s basketball team.

The Ataxia Dance Team won the annual dance battle, and Zeta Phi Beta won the stroll competition.

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PROVIDENCE, cont.

CAREER FAIR More than 1,800 students networked with 160 employers at the Foodservice & Hospitality Career Fair in October.

Experiential Education & Career Services also hosted a keynote speaker — Buffy Filippell, president and founder of Teamwork Consulting, a national sports and live event executive search firm. The career fair led to over 650 oncampus interviews for internships and other career opportunities.

JWU GOES GLOBAL Approximately 400 students, staff and faculty attended the World Carnival during JWU Goes Global week. Students set up table displays and interactive activities. “It was so empowering seeing all the students from different cultures interacting, dancing, laughing and having fun with each other,” says Trang Nguyen ’16, an international business student.

“This event really represents what JWU means about being globally diverse.”

NEW CRIME LAB The College of Arts & Sciences opened its new criminal justice lab this fall. It features a re-enactment room (pictured above) where students can observe a mock crime scene and gather evidence for analysis. The lab also contains a comparison microscope, a forensic microscope, fingerprint scanning devices and 20 work stations. “The skills I will gain from the new crime lab and from the Criminal Justice program will give me confidence and optimism when entering the workforce,” says Sophia Gentile ’19.

Left to right: Associate Professor Dan Driscoll, Senior Vice President of Administration Marie Bernardo-Sousa, President Mim Runey, Provost Tom Dwyer, and Dean of the College of Arts & Sciences Angela Renaud at the crime lab ribbon cutting ceremony held on Nov 10.

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CAMPUS NEWS

north miami

WORD ON THE STREET: WHAT ARE YOUR PLANS FOR HOLIDAY BREAK? Eunice Jimenez ‘16 “I’m driving home to Houston, Texas. My mom, sister and I cook on Christmas Eve and then host a big dinner with extended family on Christmas Day. We watch Christmas movies and play board games all day.”

NEW PROGRAMS FOR FALL 2016 Sergeant Enrique Lesende Campus Safety & Security “I, along with other members of my department, will be on campus during the break to ensure the safety of students who remain on campus.”

Craig Skilling assistant professor of sports, entertainment & event management “My plans are to truly sit back, relax and reconnect with extended family members who will be in town and to enjoy the entire holiday break with my immediate family and close friends. I am also consulting for an event in the island of Antigua, and I coordinated a headline DJ for a New Year’s Eve party there.”

The North Miami Campus is recruiting students for two new programs that will be offered in fall 2016: Entrepreneurship and International Business.

The Entrepreneurship program offers an integrated mix of custom entrepreneurial courses, industry-relevant management and marketing classes, and extensive opportunities to gain real world experience — in and out of the classroom. The International Business program combines core business classes and international studies with general education courses to provide students with the critical thinking and analytical skills necessary for long-term career advancement.

“These majors will help meet the increasing demands of today’s students,” says Sherry Andre, chair, School of Business. “Our International Business degree will not only help prepare tomorrow’s leaders with the skills and theory to do so, but it will also provide them with multiple chances to become immersed in other cultures through our international exchange programs that are imbedded within the degree. The Entrepreneurship degree will give students access to an on-campus learning lab where they will have the tools and support to turn their ideas into functioning businesses.”

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NORTH MIAMI, cont.

STUDENTS HOST CRUISE EXPO

WORLD CELEBRATIONS

Students from the Dynamics of the Cruise Industry class hosted the Sixth Annual Cruise Expo on October 19 at JWU’s North Miami Campus. Students, faculty and staff were invited to stop by the expo and learn why they should choose to cruise.

The North Miami Campus ushered in the holidays with a week of World Celebrations. It opened with a Celebration of Lights before all of the holiday lights on campus were simultaneously lit. The following night, faculty, staff and student groups spread holiday cheer during the World Celebrations Showcase. Students posed for photos with Santa and Mrs. Claus, decorated holiday cookies, and sampled cookies and eggnog prepared by baking and pastry students. This year, the showcase culminated in a Cultural Catwalk, where students shared how they celebrate the holidays in their home countries by singing, performing a traditional dance or modeling cultural attire.

“The feedback from the student exhibitors and the attendees was overwhelmingly positive, as both learn about the value of a cruise vacation,” says Roberta Schwartz, associate professor in the School of Hospitality. “Our cruise students often go on to careers in the cruise industry and have even come back to campus to exhibit their cruise lines.”

BASKETBALL KICKOFF The men’s basketball team played their first home game of the season on November 5, and the Wildcats put on quite a show for fans with an impressive 104–75 win over Florida National University. “We played with great energy, emotion and chemistry tonight,” says Head Coach David Graham. “We try to stress playing with a high basketball IQ each day so we can create a sustainable style of play that can work against all opponents.” Student Involvement & Leadership coordinated a pre-game street fest, and the entire campus community was encouraged to GLOW their spirit by wearing neon blue, yellow or white to the game.

Above: Jensine A. Falu Montes ‘17 and Yasmine Beatles ’17 from the Collegiate Ambassador Team took orders for chocolate covered goodies.

Above: Everyone joined in the fun at the World Celebrations Showcase.

Sergeant Enrique Lesende and Dean of Students Ismare Monreal greeted students as Santa and Mrs. Claus.

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CAMPUS NEWS

denver

WORD ON THE STREET: HOW HAVE THE CHANGES TO CAMPUS CONTRIBUTED TO ENHANCING THE STUDENT EXPERIENCE? Katy Armstrong director of student involvement & leadership “The renovations and improvements on campus provide students more space to explore their interests. Walking through Centennial Hall in the evenings, you see student organizations holding meetings in the classrooms, events in the Great Hall, students dining in Café 1914, and students making posters in Creative Land. It is exciting to see a new campus culture developing as a result of the renovations.”

2015

James Moulton, Ph.D. associate professor, College of Arts & Sciences “The newly-renovated Centennial Hall fills the hole that was in the middle of campus and now serves as the centerpiece. It is truly a place for students studying any discipline to connect and cross paths. Adding the space fits nicely with JWU’s

1920

growth in the realm of academic programs. The renovations also establish an increased connection between JWU and the City of Denver, which provides further opportunity for our students in the greater Denver community.”

Dakota Roth ’17 president, Campus Activities Board (CAB) “Centennial Hall now serves as the student hub. Students go to events, do their homework or grab some great pizza from Café 1914. Founders Hall is incredible because it has a great programming space for resident assistants, and it gives more housing options for students.”

CENTENNIAL HALL: THEN AND NOW Historic Denver recognized JWU’s Centennial Hall renovation project with the 2015 Community Preservation Award, which exemplifies high-quality restoration, the careful consideration of the city’s historic fabric and a commitment to the community.

Watch video.

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DENVER, cont.

URBAN STUDIES IN THE FIELD Professor Ted Manley’s Urban Society and Community class recently took a field trip to Five Points, one of Denver’s oldest neighborhoods that is often referred to as the “Harlem of the West.” Architect Reginald Norman of Civil Technologies led the site visit and provided students with real-world examples of a diverse community undergoing significant change and transition.

“The site visit taught me about the rich cultural history of the neighborhood and how future businesses are continuing to preserve it,” says Armando Castillo ’19. “I had a great experience meeting the people who were involved in the community … sharing laughs, knowledge and insights about the neighborhood by studying it and preparing for the future.”

CENTENNIAL SOIRÉE The October 6 Centennial Soirée grand opening for Centennial Hall raised over $50,000 in student scholarships from more than 250 donors, industry professionals and campus leaders who gathered together to celebrate the historic building that has been shuttered for more than 30 years. Nearly 60 student volunteers from the Johnson & Wales Hospitality Professionals student club, the College of Culinary Arts and the Student Alumni Association also helped support the evening. The event proved to be advantageous for several of these student volunteers who also received job offers from sponsors following the event.

MAKING STRIDES AGAINST BREAST CANCER Sunday, Oct 11 was a beautiful day for 25 JWU students to take a walk. But this walk had a purpose: raising over $500 for the Making Strides Against Breast Cancer Walk. Mystiana Guevara ’16, who led the fundraising efforts, says, “This was my second year participating in Making Strides Against Breast Cancer, and it was a great experience, from fundraising to walking, and everything in between. Having the support of JWU was both motivating and inspiring in our efforts to help end breast cancer. I couldn't be more proud to be a Wildcat.”

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CAMPUS NEWS

charlotte

WORD ON THE STREET: WHAT ARE YOUR FIRST IMPRESSIONS OF PRESIDENT ROBERT MOCK JR., EdD? Paul Reinfeld director of campus dining “He seems very caring and personable. He visits the dining center and sits down with students every Wildcat Wednesday.”

Johnathann Scott ’18 baking & pastry arts student “When I first met President Mock, I immediately saw his passion for making an impact on this campus. Within just a few conversations, I could tell he wants to interact with students. I am glad to see him here.”

Ryan Hall ’16 president, Student Government Association “President Mock is very charismatic. He is able to see the bright future that our campus holds and wants to help share this with our community.”

TOP 2015 IBA CUP “BAKER” PAIRS In September, Katie Vanek ’15 and Ashley Nichols ’15 competed against some of the best bakers in the world in the 2015 IBA-UIBC-CUP “Baker” in Munich, Germany, and placed fourth. Vanek created sprouted corn grit, apple walnut, Einkorn breads and a circus-themed bread sculpture.

Nichols used laminate dough and brioche to create 10 different products. And this was all done in seven hours.

“I am so fortunate to have had this opportunity,” says Vanek. “To not only work with one of the greatest bread bakers in the world, but to also compete in an international competition before graduating college alongside one of my best friends, is so exciting.”

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CHARLOTTE, cont.

A NEW PERSPECTIVE THROUGH THE SENSORY BEVERAGE LAB The new Sensory Beverage Lab is delivering a hands-on experience that teaches industry-relevant coursework. This space provides students with a deeper understanding of the sensory and production processes involved in creating and serving alcoholic and non-alcoholic beverages. “The foundation of wine is a huge money-making opportunity in the beverage industry,” says Andrew House ’17. “A little bit of knowledge and experience can go a long way.”

STUDENTS PARTICIPATE IN THE INTERNATIONAL SOCIETY OF TRAVEL AND TOURISM EDUCATORS CONFERENCE The School of Hospitality hosted the International Society of Travel and Tourism Educators (ISTTE) Conference on Contemporary Issues in Tourism and Hospitality Education, attracting nearly 100 tourism educators from 10 countries in October.

Many JWU students and more than 30 faculty members participated in presenting research.

Associate Professor Kimberly Rosenbaum’s event management class (pictured) held an awards banquet for the attendees in collaboration with Chef Paul Malcolm, associate professor, and culinary teaching assistants who prepared the dinner. Pamela Allison, PhD, chair, says, “The attendees kept raving about the friendliness of our faculty, the professionalism of our students, the beauty of the city and the innovation of our facilities.

One attendee mentioned he has never seen the level of professionalism our students exhibited at any other institution.”

HALL CRAWL TEAMS SUPPORT STUDENTS IN RESIDENCE HALLS Pamela Allison, PhD, chair, says the School of Hospitality plans to invite notable industry experts to share their knowledge with our students and alumni. The modern classroom includes tasting tables, a coffee/tea bar, refrigeration and wine storage.

Just before Halloween, faculty and staff members visited the residence halls and knocked on students’ doors, but not to trick-or-treat. The “Hall Crawl” teams ask students if they need assistance with anything — including how to get involved on campus, find academic advising, request room repairs and learn campus safety information. This is just one of the many ways that JWU shows its genuine interest in students’ well-being and successful transition to college.

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campus resources

providence

denver

north miami

charlotte 19