JWU Magazine Winter 2019

WINTER

2019

GAME ON!

The Science of Performance Nutrition

inside ADELAIDE ROSIC ’11

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JWU MAGAZINE WINTER 2019

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FOCUS 2022

Chancellor Mim L. Runey, LP.D., outlines the strategic plan that will guide the university for the next several years.

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JOHN BOWEN PAYS IT FORWARD

Chancellor Emeritus John J. Bowen ’77 reflects on the philosophy that steered his 45-year tenure at JWU.

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GAME ON

Johnson & Wales preps culinary graduates for jobs that don’t yet exist.

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AGENT OF CHANGE

Jeff Jordan ’05 is transforming public health marketing with guerilla tactics.

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front cover illustration: Mike McQuade back cover photo: Brandon Tigrett

02 The Backstory 04 JWU Views 10 Athletics 32 Giving in Action 34 Alumni News 38 Class Notes 48 Career Update

www.jwu.edu

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JWU

Senior Vice President of Communications DOUG WHITING

Director of Design & Editorial Services BRIAN MURPHY

Editor

DENISE DOWLING

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T H E

Designer

GAIL SOLOMON

B A C K S T O R Y

Contributors JENNIFER BROUILLARD MIKE COHEA PATRICK COLE RYAN CROWLEY

S WINTER BURIES US IN WHITE, hibernation tempts. Yet this issue —

JENNIFER DEMETER JOHN FARAONE

focused on the kinesis of transformation — is an antidote for atrophy. As Michael Hyatt,

ROBYN HANKERSON

founder and CEO of the leadership development firm Michael Hyatt & Company, has

EVAN HURD

said, “Don’t fear failure. Fear being in the exact same place next year as you are today.”

Johnson & Wales University has always shape-shifted in response to a changing

world. In our farewell tribute, Chancellor Emeritus John J. Bowen ’77 reflects on the

MELINDA HILL TAYLOR CLARK JOHNSON BILL KOCH BRIDGET KOCHEL RACHEL LACAILLE

programs he’s proudest of instituting at Johnson & Wales. As the second chancellor in

MELINDA LAW

the university’s 104-year history and the first in his family to attend college, Bowen

JOE MAGENNIS

knows firsthand the gauntlets facing a number of our students. He responded to their concerns about finding a job or replacing a stolen laptop by proactively addressing those needs. Elsewhere in this issue, we look forward when JWU’s new chancellor, Mim L.

DAWN MACKEEN MIKE MCQUADE LISA PELOSI ED PEREIRA ADELAIDE ROSIC ’11

Runey, LP.D., discusses FOCUS 2022, the strategic plan that will guide the university’s

STEPHEN SMITH

evolution for the next five years.

DAMARIS R. TEIXEIRA

As Johnson & Wales redefines a culinary education, we examine the myriad career paths already forged by graduates and what horizons await with the launch of our College of Food Innovation & Technology. Our alumni and interns working at the

MARY SWARD BRANDON TIGRETT LAUREN TKACS MIRIAM S. WEINSTEIN ’08 MBA LORI ZABATTA ’95

renowned EXOS human performance facility in Phoenix are fueling Olympians, while Adelaide Rosic ’11 sustains nearly 1,000 people on the least habitable continent as executive chef for the United States Antarctica program.

Another young risk-taker is featured in this issue. While still an undergraduate, Jeff Jordan ’05 founded Rescue, a behavior change marketing agency that has secured a multimillion-dollar contract with the Food and Drug Administration. His vision of using guerilla tactics to impact public health proves that one individual can make a dent on the world. Asked how it feels to have potentially saved lives, Jordan says, “When we help, it’s a feeling of ‘Oh good, we helped that one.’ Now let’s hurry up and get to the next.”

For Bowen, Runey, Rosic, Jordan and the JWU community at large, atrophy is not an option.

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.

Chancellor Emeritus JOHN J. BOWEN ’77

Denise Dowling Editor, JWU Magazine

Branch Campus Presidents LARRY RICE, ED.D., ’90, NORTH MIAMI RICHARD WISCOTT, PH.D., DENVER TARUN MALIK, ’90 M.S., ’11 ED.D., CHARLOTTE

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Winter 2019

Early Bird pricing through 2/15

APRIL 26 –28

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REGISTER NOW! A LUMNI . J W U. E DU

JWUVIEWS

PROVIDENCE NORTH MIAMI DENVER CHARLOTTE

FOOD LEADERS CONVENE AT JWU DENVER FOR SLOW FOOD NATIONS SUMMIT Food movement leaders from across the United States, Canada and beyond convened at JWU’s Denver Campus for Slow Food Nations’ Slow Food Leader Summit.

Agenda topics ranged from the ethics of eating meat to initiatives that support equity in the food chain and ensure that farmers’ voices are heard.

Participants included such outspoken advocates as RAJ PATEL

research professor and author of “Stuffed and Starved: The Hidden Battle for the World Food System” RICK BAYLESS

James Beard award-winning chef and restaurateur ANN COOPER

Boulder Valley School District director of food services MASSIMO BOTTURA chef and owner of Osteria Francescana and nonprofit Food for Soul Since its founding in 1989, Slow Food’s mission to prevent the disappearance of local food cultures and encourage public engagement

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around good, clean and fair food has grown into a global movement. The slow food movement also aligns with JWU’s Changing the Way the World Eats® campaign, a public awareness effort to encourage healthy eating and to emphasize the university’s influence on the world’s food decisions, industry choices, and overall health and well-being. Johnson & Wales University prides itself on working with organizations and food leaders who share similar positive values, and the 2018 Slow Food Nations Summit was an inspiring gathering that was focused on building a sustainable future — together. ~ Bridget Kochel

Homecoming for Chris Cosentino ’94

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HILE HANDLING a geometrically patterned beige slab

of tripe, Chris Cosentino ’94, the 183rd Distinguished Visiting Chef to the Providence Campus, addressed the amphitheater audience: “If Lady Gaga wore this to the awards, she would have done much better. It’s a lot prettier!” He was referencing the controversial meat dress she sported at the 2010 MTV Video Music Awards.

Cosentino replicated his grandmother’s recipe for the underutilized organ that disgusted him when he was a kid, but has ironically become his signature. His weeklong homecoming to campus included leading two demo-lectures for students, a Q&A interview streamed on Facebook, an alumni reception, book signing, and the role of guest chef for JWU’s exclusive Epicurean Society Dinner.

Winner of the fourth season of “Top Chef Masters,” Cosentino resides in San Francisco with his wife and son. He and business partner Oliver Wharton operate Delicious MFG & C.O., which includes restaurants Jackrabbit in Portland, Oregon; Acacia House in Napa Valley, California; and San Francisco’s Cockscomb, where a grilled cheese sandwich sells for $18.

While the tripe simmered in a pressure cooker, Cosentino prepared the popular sandwich. He browned the sourdough bread that held the melting taleggio cheese, duck egg, bitter honey and truffle oil. “Grilled cheese is the item most taken for granted,” he said.

“I want to make the sexiest grilled cheese ever.”

The chef also revealed his journey, both personal and professional. He thrives despite living with dyslexia and attention deficit disorder. Turning away from the audience for a moment to compose himself, Cosentino said softly, “Don’t let anyone tell you that you can’t. You have superpowers. Harness them!”

[1] Chris Cosentino during his campus visit.

~ Miriam S. Weinstein ’08 MBA

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[2] A dish served at the Epicurean Society dinner.

[3] Cosentino reviews the Epicurean Society Dinner menu with student assistants.

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www.jwu.edu

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JWUVIEWS

PROVIDENCE NORTH MIAMI DENVER CHARLOTTE

BREAKING BREAD WITH TAIWAN ELEVEN STUDENTS and two faculty

members from Fu Jen Catholic University in Taiwan attended the first cultural exchange program on the Charlotte Campus last summer. The customized classes emphasized JWU’s baking, pastry and hospitality expertise by integrating hands-on learning with classroom instruction, as well as field trips to places such as The Ritz Carlton

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and the Bank of America Stadium, among other hospitality service locations.

“This is a chance to learn about another culture, talk to their people and eat their food,” said Fu Jen student Li-Chu Huang. “It’s more holistic, the best way to learn about the United States and the differences between our culture and the education system.” JWU Hospitality Management Professor Piyavan Sukalakamala, Ph.D., and President Tarun Malik, Ed.D., invested two years into bringing this program to fruition. “It is a great opportunity for the Charlotte Campus to explore our academic and cultural differences with an international university,” Sukalakamala said. The professor noted the Taiwanese guests observed how friendly people are in Charlotte, whereas in their culture people are more reserved.

~ Melinda Law

2 [1] Students Li-Chu Huang and Yu-Len Chen [2] Exchange students discover how to brew the perfect cup.

NEW WELLNESS CENTER SERVES AS SAFE SPACE

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NORTH MIAMI CAMPUS students now have a new

place to relax between classes, host meetings and participate in various workshops that emphasize the importance of self-care. The new Wellness Center was designed to promote mental health and other elements of wellness. It offers access to a yoga station, therapeutic games and activities, as well as resources for stress management, coping skills and more.

“Student success goes beyond their experience in the classroom,” says Sompa Adhya-Taylor, director of counseling services. “The Wellness Center allows students to take a break from focusing on all of their external responsibilities and focus on their greatest task — their own well-being.

Located across from Counseling Services and Health Services, the center is an extension of the campus’ health and wellness initiatives. “With the proximity to these vital services, we hope it will reduce the stigma attached to seeking help and students will feel more

comfortable visiting counseling services for issues they may be experiencing that require greater support,” Adhya-Taylor said. ~ Robyn Hankerson

A POWER PLAY

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ohnson & Wales University has entered into a five-year partnership with a hat trick of partners: Delaware North, TD Garden and the Boston Bruins. This multifaceted partnership names JWU the Official Education Partner of The Boston Bruins and TD Garden, includes experiential education opportunities for undergraduate JWU students, and offers a tuition benefit to the approximately 50,000 employees of Delaware North, TD Garden and the Boston Bruins.

for Innovative Learning

“The opportunity to collaborate with such a profound educational institution is incredibly exciting for all of us in Boston and Delaware North as a whole,” says Charlie Jacobs, CEO of Delaware North's Boston Holdings.

Students in JWU’s College of Hospitality Management will research and develop solutions to real–time industry issues identified by TD Garden, Boston Bruins and Delaware North leadership, and collaborate with executives and culinary staff from

The start of a beautiful friendship: From left: Aralyse Johnson ’19 (SEEM major); Jacob Howarth ’19 (SEEM major); Patrick Leary, Ed.D., department chair and associate professor, Sports, Entertainment, Event – Management; Angelo Pitassi, business development specialist, College of Online Education; Chancellor Mim L. Runey, LP.D.; Cindy Parker, Ed.D., dean, College of Online Education; Stephen Nadera ’20 (culinary arts major); Matthew Britt, instructor, College of Culinary Arts; and Jordan Fried ’20 (culinary arts major)

Delaware North Sportservice, the food, beverage and retail provider for TD Garden, as they investigate. JWU will also develop an annual seminar program held at TD Garden on topics relevant to the university’s academic programming.

College of Culinary Arts students will develop four new menu items per season that will be featured in Legends, the members-only restaurant located in TD Garden.

To learn more about the partnership, visit jwu.edu/bruins. ~ Ryan Crowley

www.jwu.edu

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PROVIDENCE NORTH MIAMI DENVER CHARLOTTE

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to REBRAND

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JWUVIEWS

SCUP

STUDENTS AND CHEFS at the

Providence Campus are changing the way the world eats scup. Also known as “porgy,” scup is an underutilized species that is plentiful in the waters along the Atlantic coast due to conservation measures taken decades ago. However, its popularity does not compare to the better known but overfished cod.

With the support of a grant from the National Oceanic and Atmospheric Administration, the Rhode Island-

based Commercial Fisheries Research Foundation is launching a project to develop a marketable seafood product from scup. Johnson & Wales, a team of regional fishermen, fish processing companies and scientists will collaborate in an effort to make scup the seafood of choice among consumers.

The project is underway as students and chefs investigate methods to prepare and serve the bountiful species.

~ Miriam S. Weinstein ’08 MBA

BEGINNER’S LUCK for MISS BAHAMAS

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any contestants dream of winning their individual country’s Miss Universe pageant and hone their skills during years of contests, but Danielle Grant ’18 took the prize on her first try.

Grant always excelled at dance, but public speaking was never her forte. Grant credited the communication skills learned at JWU with helping her win the title of Miss Bahamas Universe 2018.

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Winter 2019

“Before coming to JWU, I had stage fright,” she says. “One thing I love about Johnson & Wales is that we always had to present in class.

While I didn’t like it at first, I realized it’s for the better because it’s really useful in the real world.”

The business administration major at the North Miami Campus recalls many professors who helped her overcome her fear of speaking and provided the skills to communicate

confidently and effectively. Grant was elated when she found out she won the crown, but even more surprised to find that she was also named winner of the judge’s interview, scoring the maximum number of points.

Grant will travel to Thailand to compete in the 2018 Miss Universe competition, where she plans to bring home the crown: “I really want to be the first Miss Bahamas to win the Miss Universe pageant!” ~ Robyn Hankerson

MARKETING STUDENT MEANS BUSINESS KEINAN JOHNSON ’20 has his eye on the prize: His goal is to become a millionaire by the time he’s 30. The Hainesville, Georgia, native and Charlotte Campus marketing major has the drive to make that happen. The 20-year-old started K. Johns Marketing Group, a licensed and registered marketing firm. He and his four employees, all JWU students, develop and manage social media sites for small businesses, including a drone company.

In 2018, Johnson attended the Black Enterprise Summit, which included a Charlotte-only session

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NEW CHANCELLOR TAKES THE HELM

N OCTOBER, Mim L. Runey, LP.D., became the third chancellor

of Johnson & Wales University in its 104-year history. She has been serving as president of the Providence Campus and chief operating officer for the university system since 2011. She succeeds John J. Bowen ’77, who last January announced his plan to retire as chancellor.

“It is of the utmost importance to the JWU Board of Trustees that the university continue the momentum from its January 2018 launch of the FOCUS 2022 strategic plan,” said James H. Hance Jr., the board’s chairman who also served as chair of the chancellor search committee.

“We recognized Dr. Runey’s vision and leadership in developing this new strategic, five-year plan that sets ambitious goals for the university’s academic growth and strengthens JWU’s position in higher education for the future. We know her collaborative leadership approach will inspire and motivate faculty and staff to transform the Johnson & Wales educational experience for years to come.

“The board was tasked with choosing the most highly qualified, talented and experienced individual to lead Johnson & Wales University into the future. From the strong pool of candidates that emerged, the board unanimously agreed that Mim Runey is the right leader at the right time to take Johnson & Wales to new heights,” added Hance.

designed to help improve the climate for minorityowned businesses in the Queen City. “There were attendees from all over the world,” said Johnson.

“The sessions shared best practices on how to build your brand and how not to compromise who you are personally to become who you want to be professionally.” Johnson credits College of Business Chair Benjamin Robinson, Ph.D., and Professor Jeri Langford, DBA, for their one-on-one mentoring.

~ Melinda Law

“I am honored to have been chosen to lead this institution dedicated to students’ intellectual and personal growth during this time of rapid change in higher education,” said Chancellor Runey.

“Johnson & Wales has evolved from a world leader in culinary and hospitality education to a university that has built upon that excellence to provide students with opportunities in a wide breadth of industry– relevant disciplines. Over the next five years, we will expand and design our academic programs to prepare our students for the challenges of the workplace of tomorrow. We also will be known for our preeminence in the study of food. I am excited to lead this new chapter in our university’s history.”

Chancellor Runey joined Johnson & Wales 29 years ago at its former Charleston, South Carolina, campus. In 2006, her family moved north so she could assume the position of senior vice president of institutional planning at the Providence Campus. Two years later, her responsibilities increased as the presidents of the branch campuses became her direct reports and she oversaw the campuses’ operating budgets.

Her work as a member of the senior leadership team through her presidency at the Providence Campus has resulted in a significant increase in the university’s retention and graduation rates, as well as selectivity in enrollment and institutional aid more than doubling.

In the past 10 years, JWU has been recognized by the President’s Honor Roll for Higher Education Community Service. These achievements have contributed to the university’s rise in U.S. News & World Report’s Regional North rankings.

Chancellor Runey holds a Doctorate in Law & Policy from Northeastern University, a Master of Arts in Management from Webster University and a Bachelor of Arts in English from Clemson University. She is a member of a subcommittee of the National Association of Independent Colleges & Universities (NAICU) and a board member of Norwich University in Vermont; she currently chairs the Rhode Island chapter of AICU (Association of Independent Colleges & Universities). In April 2018, she assumed presidency of the Rhode Island Public Expenditure Council (RIPEC).

~ Lisa Pelosi

www.jwu.edu

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ATHLETICS

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In just four years, the JWU Charlotte Women’s Basketball team claimed its first national championship

We are the Champions!

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BY BILL KOCH

T WASN’T SO LONG AGO that regional

women’s basketball powerhouses like Greensboro College — which had been to four NCAA Division III tournaments in recent years — had JWU Charlotte on speed dial when looking for an opponent to soften their schedule. JWU’s program, after all, was only founded in 2014–15 and figured to be easy work for teams like the Greensboro Pride. Sure enough, the Wildcats fell to Greensboro by a combined 51 points in their

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first two seasons, still attempting to find their way in the United States Collegiate Athletic Association landscape. That all began to change when Jennifer King — Greensboro’s assistant coach — was hired as JWU-Charlotte’s head coach prior to the 2016­–17 campaign.

The Pride slipped past the Wildcats by just seven points that season and didn’t play against JWU Charlotte in 2017–18. Turns out there was a good reason. One of King’s

principal aims upon taking over her own team was realized, a message she shared in one of her first meetings with her new players. “I wanted to let them know that Johnson & Wales wasn’t going to be one of those schools people wanted to play anymore,” recalls King, who recently left JWU to become an offensive assistant for the Arizona Hotshots in the new Alliance of American Football league. The foundation for future success had been built.

photo this page: Taylor Clark Johnson

The Wildcats had yet to taste defeat since four days before Christmas 2017, a magical run that included a bit of history far earlier than most could have expected. JWU’s 75–64 victory over Central Maine Community College last March resulted in a first national championship for the program and the school’s athletic department. Forget not wanting to play against the Wildcats — the search was on for the next team who could beat them.

The JWU Charlotte athletic community — players, coaches, department personnel — warmed to the new attitude, and the winning, pretty quickly. The culture changed. It was midway through last season when it was apparent the team could be special. The Wildcats squared off with Pfeiffer University on December 14, and the Falcons were on their way to a strong 20–5 season in the NCAA Division III ranks. JWU took the lead with 8:33 to play and held it down the stretch to post a gritty 65–61 win. That was the moment when JWU realized something special might be happening.

There were more nights like those to come, with the Wildcats riding an 11-game winning streak into the postseason. JWU allowed a total of 87 points in its first two games at the USCAA Basketball National Championships before running into a Mustangs’ team that raced into the finals with a 30–1 record.

“ Our mantra is ‘excellence at every level’...”

The Wildcats made a statement early, setting a quick pace and dictating the action.

Johnson & Wales enjoyed a 19-point lead that was eventually cut to 62–61 late in the fourth quarter. JWU scored the next six points and finished on a 13–3 run, pulling away like it had so many times already while racking up a 22–4 record. Freshman guard Chase Muhammad led all scorers with 24 points, sophomore forward Ineesha Hankerson cemented tournament Most Valuable Player honors with 16 points and seven rebounds, and senior forward Jaquana Pauling finished with 10 points and 14 boards in the last game of her career.

Despite those calls from local powers early in

the program’s history, JWU’s program was hardly 2 bereft of talent even then. King was able to bring in supplemental talent and help change the mindset to a winning culture. Just steps off JWU’s downtown campus, Greater Charlotte is a rich recruiting area.

Six players on the title team were North Carolina natives, including Charlotte products Muhammad and Hankerson. Muhammad is the daughter of former Carolina Panthers wide receiver Muhsin Muhammad and Hankerson was a key player on a conference championship team at Hopewell High School.

In addition, JWU has excellent facilities for a

school its size, among the best in the region. Combine that with the opportunity to play in big games and national championships, and the stage is set for a really attractive product for potential recruits.

With JWU offering a strong academic environment with a range of academic majors as well, the univer-

sity is well positioned to draw top talent. Once the winning starts, it becomes contagious.

The vision for success is shared throughout the entire athletic department. Athletic Director Trudi Lacey presides over a group of student-athletes who exceeded a 3.0 grade point average for the first time in the 2017–18 academic year. Marrying classroom success with achievements like those on the court has Lacey believing the Wildcats will continue to progress in all areas.

“Our mantra is ‘excellence at every level,’” Lacey says. “We consistently strive for excellence in everything that we do. We believe in the total development of all of our student-athletes — athletically, academically, personal development — and the winning of a national championship by the women’s basketball team is just the culmination of the work that we do every day.”

Each of Lacey’s five programs has made at least one postseason appearance, positive publicity JWU will use to make further inroads in the Charlotte area. The downtown campus offers ready opportunities to reach local businesses for both potential job placements and corporate partnerships. The Wildcats won’t be shy about introducing themselves to new faces as champions hungry for more.

“We’re very active in the community,” Lacey adds. “We just want to be consistent in letting everybody know our athletes are very hard-working.

We think they’re deserving of the positive attention they’ve been getting thus far.”

While King deserves a great deal of the credit for the women’s basketball program’s rapid evolution from perceived walk-over to national champion, the ethos of excellence has found a firm foothold on the Charlotte Campus.

The phone doesn’t ring much these days in the JWU’s women’s basketball offices with potential opponents on the line. Now it’s JWU making the calls, in a new but increasingly familiar role of seeking out opponents to face off against a power program.

Any takers?

[1] Charlotte Campus Athletics Director Trudi Lacey [2] The championship team

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WHAT’S

NEXT AT THE START OF 2018, Johnson & Wales University launched FOCUS 2022, a bold

Building on our global reputation in culinary, the plan

and ambitious strategic plan that will guide the university’s

commits to continuing JWU’s evolution to a university that

evolution for the next five years. FOCUS 2022 presents an

provides students with opportunities in a wide breadth of

exciting vision of what JWU will strive to be. It proposes to

industry-relevant disciplines through the creation of a new

offer students an excellent education characterized by

college devoted to an interdisciplinary study of all areas

academic rigor and practical experiences. It envisions that

related to food.

JWU will be known for its exceptional and diverse faculty who are highly engaged in the most effective teaching and learning methods.

JWU Magazine sat with Chancellor Mim L. Runey, LP.D., chief architect of the plan, to get her thoughts on JWU’s future.

The plan calls for enrolling a diverse student body who will flourish at the campus of their choice by bridging classroom experiences with the opportunities that abound in and outside of JWU, and by having an experiential learning opportunity.

www.jwu.edu

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QE ach of JWU’s past strategic planning efforts has had a particular identity. FOCUS 2011, for example, was known for its famous triangle of Experience, Selectivity and Affordability. What is the personality, or identity, of FOCUS 2022?

AT he personality of FOCUS 2022 will center on a significant expansion of academic programs, many in interdisciplinary ways that will allow graduates to focus on multidimensional solutions to the complex issues we face in the world today. At the center will be the College of Food Innovation & Technology (CFIT) and other new initiatives that will raise our university to a higher level, so that students and graduates will have a better chance of realizing their full potential and becoming leaders in a variety of industries that increasingly demand employees with versatility, deep knowledge and experience across a spectrum of disciplines.

QY ou’ve chosen to call this plan FOCUS 2022.

What is the significance of that name?

AT he significance of FOCUS 2022 is that it builds on our transformation that began in FOCUS 2011. That plan, too, was bold and innovative and it really changed Johnson & Wales as we had known it. Through that plan we became more selective in our admissions, enhanced our affordability for students and families across the economic landscape by substantially increasing institutional aid, and strengthened our commitment to providing students with practical experiences outside the classroom that enrich the experience in the classroom. FOCUS 2022 stands to accomplish a similarly ambitious agenda: For example, our academic portfolio will be significantly larger. We will have a dynamic College of Food Innovation & Technology.

We’ll be the go-to institution for anything related to food. We’ll have a talented faculty who are known as experts around teaching and learning methods. We’ll have a global student body, as well as a more diverse faculty to support the population that we are enrolling at JWU. And we’ll have greater streams of revenue and stronger fundraising efforts. Even with those advances, Johnson & Wales University will still be known for its exceptional education that inspires professional success and lifelong personal and intellectual growth.

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QO ne of the most exciting initiatives in the plan is the creation of a College of Food Innovation & Technology. Tell us about your vision for that.

AJ ohnson & Wales is a leader, if not the leader, in food education.

We began the College of Culinary Arts in the 1970s and over the years we earned our reputation as a worldwide leader in the field of culinary education. I see the establishment of the College of Food Innovation & Technology as the evolution of that education.

It really brings us into a much broader conversation around food.

Food touches our lives in so many ways — from business to culture, from the economy to the environment — and we have to create interdisciplinary work to begin to analyze today’s issues and seek opportunities to address them. We see our chefs working with social scientists, political scientists, physicians and business leaders in manufacturing and distribution, advertising and media to bring a comprehensive understanding to some of the challenges we face. We believe our foundation in food — unique in higher education — positions us to become the leader in the field.

QA nother initiative that jumps out is the establishment of a Faculty Institute. What was the inspiration for this, and what do you hope to accomplish with its creation?

AJ ohnson & Wales is a teaching and learning institution. [Retired] Vice Chancellor and Provost Tom Dwyer developed the concept around the Faculty Institute with this in mind: to encourage our faculty to have diverse conversations with experts about effective teaching methods and best practices in the industry, and to provide the opportunity for sabbaticals for faculty who wish to do research that supports effective teaching methods.

QU niversities like Johnson & Wales that are largely dependent on tuition are constantly looking for new ways to generate revenue. What is the university’s approach to developing new revenue streams?

QT he plan calls for every JWU student to have an experiential learning opportunity. How do you make that happen? What does that look like in a growing College of Arts & Sciences, for example?

AW e’re already creating new streams of revenue by partnering with other organizations. The Food Innovation Nexus (FIX) is just one example where we’ve partnered with another group to explore and research opportunities around food and food products, and we’re already beginning to see some success there.

To create additional streams of revenue for Johnson & Wales, a few things must happen. First, we have to develop and encourage a culture of giving among our alumni. We will get to know companies and foundations better and teach them about the work we are doing at Johnson & Wales that really makes a difference for future generations and why their investment in us is a win-win. We also have to explore our expertise in areas that allow us to develop programming that is in demand or programs that others may wish to acquire. Many opportunities stand before us.

A I t’s pretty easy to design experiential education opportunities for a culinary or hospitality student. But in arts & sciences, I think the opportunity is so much greater. If we understand that our definition of an experiential learning opportunity is broad, encompassing not only internships but directed educational experiences, study abroad, volunteer service, and club and organization leadership, you begin to see the possibilities. Our arts & sciences students have a broad range of talents that they bring to employers, and employers have already told us that they’re tapping A&S students for their ability to communicate and problem-solve, their strong team-building skills, and the versatility they bring to the workplace.

QW oven throughout the plan are many references to a student’s lifelong connection with the university. How does that begin, and why is it important?

QW hat would you say to the university community, including alumni, about the promise of FOCUS 2022?

A I ’d say, “We can be successful only with your participation and support, so get on board. Embrace the plan and be a part of our transformation at Johnson & Wales.”

A I t begins with our faculty. Because of our smaller class size, faculty really get to know their students, and, in turn, our students greatly benefit from the industry connections our faculty have.

This has led to great internship opportunities, as well as significant career growth for our graduates who have stayed in touch with faculty. What happens outside of the classroom — participation in clubs, organizations, Greek life and our intramural and Division III sports teams — also forms a deep and lasting connection to the university for our students. Our orientation team leaders from years ago, for example, have remarkably strong ties to the university. Those connections translate into a loyalty to the university and to the students who come after them through mentorships, classroom visits to share professional experiences, career networking, and financial gifts to JWU.

www.jwu.edu

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As a first-generation college student Chancellor Emeritus John J. Bowen ’77 brought his pioneering spirit to Johnson & Wales

by Rachel Lacaille

PAYING IT FORWARD ACCORDING to Chancellor Emeritus John J. Bowen ’77,

the most important thing he’s learned wasn’t from the many years spent paying his dues or furthering his education.

“My mom taught me my greatest lesson — to always have two things: roots and wings,” he says. “To be proud of where I came from, but to also have enough courage to find my own path.”

That approach has guided Bowen through every aspect of his life — and holds particularly special meaning now, as he enters retirement as the second chancellor in Johnson & Wales University’s 104-year history.

During his 45-year tenure at JWU, the last 14 as university president and chancellor, Bowen shepherded the university through finding its own wings while maintaining the roots cemented by its founders. Still: “It’s hard for me to say I’m leaving a legacy,” says Bowen. “It’s hard for me to look back because my job has always been about looking forward.”

Bowen’s path to JWU was shaped while growing up in Utica, New York. “My brother and I are first-generation college students; he had already gone off to college when I was in high school,” Bowen says. “He had also landed a job at a hotel and took me on as an assistant steward, which I thought sounded very important. In reality, I was doing all the jobs no one else wanted to do.”

As unglamorous as those jobs (like taking freezer inventory and unpacking produce) were, they propelled Bowen into the food service and hospitality industry. His “big break” came a few weeks later at the same hotel, when the vegetable cook didn’t show up to work one evening. The sous chef asked Bowen to fill in, then hired him. “He told me that I had talent — that I could become a chef,” says Bowen.

That acknowledgement provided him with the push he needed, and Bowen decided to attend the Culinary Institute of America (CIA) to train as a chef. But his plans changed almost as soon as he arrived. “I was there for two days before I knew I didn’t want to become a restaurant chef,” says Bowen. “I realized I wanted to go into education.”

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It was a self-fulfilling prophecy. When Bowen heard about an opening for an instructor at the newly formed Johnson & Wales University Culinary School in Rhode Island, he jumped at the chance. “When I came to visit, I bumped into the dean of the culinary school, who happened to be one of my former professors at the CIA,” Bowen says. “I took it as a sign.

The rest is history.”

AND A STORIED HISTORY IT IS. From instructor to, ultimately,

chancellor, Bowen made his name identifying needs across the university and presenting solutions to meet them. One of those early needs was how JWU approached career preparation — something the university has been known for since its founding. “Without a doubt, we were preparing students well academically," Bowen says. "But we needed to do a better job of placing them where they best belonged.” The proposal to create an office devoted solely to career services was well-received — and became the foundation for what is known today as Experiential Education & Career Services. “To this day, that’s one of my proudest moments,” says Bowen.

“John Bowen has guided the evolution of Johnson & Wales University by embedding experiential education into the student experience, always keeping the university’s mission at the heart of his vision," says Maureen Dumas, Ed.D, vice president of JWU's Experiential Education & Career Services. "His leadership led to national recognition for the university in 2014 when the National Society of Experiential Education (NSEE) awarded him the William M. Burke Award for Excellence, the most prestigious award given to an institution by NSEE. His impact is reflected in the thousands of students who participate in internship, study abroad and industry-driven projects in the classroom at Johnson & Wales University.”

Expanding the university’s footprint — including seeing to fruition the North Miami, Denver and Charlotte campuses — is another landmark achievement. “Opening the [Providence Campus’s] Cuisinart Center for Culinary Excellence — knowing how many students would be impacted and how our programs would benefit — that was a great moment,” says Bowen. Another was obtaining the first land available in Downtown Providence after the rerouting of Interstate 195. The aptly named John J. Bowen Center for Science and Innovation was completed in 2016 at the Providence Campus. The center houses academic space for the College of Engineering & Design and John Hazen White College of Arts & Sciences biology program and paved the way for JWU to continue expanding its pioneering degree programs. “The whole state of Rhode Island was watching as we acquired and built on that land,” says Bowen. “It was a chance to transform JWU in the public eye. This building, which will impact countless students’ lives, was a wonderful way to do it.”

Bowen knows that affordability is one of the most critical ways that universities impact students’ lives. Under his leadership, JWU expanded financial aid awards and committed to keeping tuition as affordable as possible. However, “the day-to-day expenses often affect our students just as much,” says Bowen. That was a lesson he learned firsthand. “A student told me he was going to have to drop out because his laptop was stolen,” he says. “That was a huge wakeup call; to potentially lose a student over a laptop was shocking. But I know now that it’s a reality many college students face.” The encounter drove Bowen and First Lady Kathleen Harney to create the Chancellor’s Student Relief Fund, which assists students who are faced with unexpected expenses due to challenging

circumstances. “Providing a meaningful, affordable education — that’s how we turn students (especially those who are first-generation) into graduates.” In fall 2018, a long-time donor pledged to endow the John J. Bowen ’77 and Kathleen A. Harney Endowed Student Relief Fund, ensuring that the university’s students will continue to be cared for well into the future.

This unwavering commitment has paved the way for JWU’s newest leader and third chancellor to take the helm. “John Bowen has given this university 45 extraordinary years of service,” says Chancellor Mim L. Runey, LP.D., Bowen’s successor and former Providence Campus president. “His impacts on this university are immeasurable — whether his early influence on culinary and hospitality education, his national leadership in experiential learning, or his vision for the growth of JWU and the transformation of the Downcity and Harborside communities …

We are grateful for all John Bowen has done to make Johnson & Wales the university we are today.”

BOWEN SEES A “BRIGHT, FANTASTIC FUTURE” for all four of

JWU’s campuses. “We have the same commitment to our students now that our founders did more than 100 years ago, which is incredible,” he says. “We need to keep that spirit as we move forward, to help students obtain those highly rewarding careers that allow them to have a better quality of life.”

Bowen’s retirement plans are looking bright, too. He will serve on a few boards and volunteer for some nonprofits, including donning a chef’s coat once again to work in a soup kitchen in Jupiter, Florida. Long-term plans involve spending time with Harney and his son Garret Bowen, writing a family cookbook, and traveling to Europe. And, of course, says Bowen, “I might even have time to play some golf.”

One thing is certain: “Without a doubt, I’m here today because of my parents,” Bowen says. “Those roots and wings my mom gave me — they drive me. I also remember my dad’s words to this day: ‘Never let anyone talk you out of your dreams.’ I never did. Those dreams are what brought me to Johnson & Wales. And hopefully, along the way, I’ve left it better than I found it.”

JWU

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As JWU prepares to launch a College of Food Innovation & Technology, graduates are already creating their own job descriptions, using nutrition as the ultimate athletic enhancer

by Denise Dowling illustrations by Mike McQuade photos by Mike Cohea and Brandon Tigrett

GAME ON!

www.jwu.edu

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In a kitchen not much larger than a broom closet, performance cooks Kelsey Trent ’15 and Anthony DiCicco ’14 are prepping their stations. They are in Phoenix, at EXOS’ flagship 31,000-square-foot facility, which offers personalized coaching, physical therapy, dietary consultation and other services for elite athletes and weekend warriors. Their clientele includes the World Cup–winning German soccer team, Special Operations Commandos, NFL players, UFC fighters and Olympians. EXOS, which calls itself a human performance company, has also run coaching programs for such corporate clients as Adidas, Porsche, Tesla, the Mayo Clinic and Google.

It boasts more than a dozen satellite facilities around the country, with programs operating in more than 400 locations on six continents. Client stays average two to six weeks, with their health tracked on a specialized software program that constructs a customized fitness and wellness program with dietary information and other performance metrics. The physical therapy clinic evaluates mechanicals such as inefficiencies in movement, sometimes uncovering injuries someone didn’t know existed. In the 10,000-square-foot gym, where the motto is “every day is game day,” hip-hop is the soundtrack as guys stretch out on foam rollers. Outside, players run hurdles and do plyometrics as their EXOS coach yells, “Your glutes should be fired up!”

THIS IS WHERE MORTALS BECOME SUPERHUMAN.

Winter 2019

Facilities photos courtesy of EXOS

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According to Executive Performance Chef Karen Bedel, the majority of chefs who have come through that 15x15-square-foot kitchen are either JWU interns or alumni. “They understand the nutrition component,” she says. “I don’t have to explain the meal builder to them. ESHA (nutrition labeling software) is not a tool some other interns are familiar with.”

Beyond the kitchen are dining tables and the lounge area with sports television, a Ping-Pong table and a wall decorated with pro-team jerseys. This week, the majority of clients are college combine picks who are prospective NFL drafts. Men the size of redwoods approach with a meal ticket that specifies their choice of protein, starch and grains for lunch. Their body composition has already been tested with ultrasound; based on those results and myriad other factors, staff create a meal builder with a total calorie goal and proper portioning. Bedel checks each lunch ticket against the meal builder so there is no cheating; someone might get half a banana, for example, but no berries.

Nearly 40 men are tuning up for the combine, and each player’s meal builder might change four or five times during his stay.

Generally, kitchen staff will see a difference in athletes within a couple of weeks. As the employees say, “You can’t out-train a bad diet.” According to EXOS statistics, a defensive end at the combine who can run the 40-yard dash in 4.7 seconds will make about $1.2 million more on average than a player who does it in 4.8 seconds.

DiCiccio, who studied culinary nutrition, aims to be a chef-dietitian, ideally for a professional sports team. A leg injury that left him hospitalized for a week piqued his interest in how diet can support healing. “Nutrition is about education,” says DiCiccio, who sometimes take athletes on a field trip to the grocery store. “A lot of it confuses people, so it’s great if you can make them self-sufficient.”

The largest redwood, who stands at 365 pounds, is supposed to shed 15 pounds. His low(er) carb diet incorporates cauliflower rice and tortillas, which are tastier than they sound. It might seem awkward for the 5’9” Trent to tell a 6’4” football player he can’t have any peanut butter, but she says linemen reach over to hug her, others ask for recipes and baseball players slip her spring training tickets.

“A lot of the athletes have dietary restrictions, and I have been in charge of the problem children,” says Trent, who studied culinary nutrition and plans to return to school to become a chef–dietitian.

“I develop a rapport and ask them questions. Rather than telling athletes what they can’t eat, I say, ‘Here are the 12 things you can eat.’ ”

“ RATHER THAN TELLING ATHLETES WHAT THEY CAN’T EAT, I SAY, ‘HERE ARE THE 12 THINGS YOU CAN EAT.’ ”

Photos left to right: EXOS performance facility headquarters in Phoenix, Arizona; the 10,000-square-foot gym at EXOS; and EXOS Executive Performance Chef Karen Bedel

www.jwu.edu

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FOR THOSE OF US NOT VAULTING FOR THE OLYMPICS,

there are small-scale alternatives as purveyors respond to an increasing demand for healing food. For example, imagine sitting in a fast-casual restaurant in London. Your knee is pinging after exploring Trafalgar Square as you’re eyeing an “Absolutely Radishing” salad with hummus and quinoa. But will those ingredients quell inflammation?

Luckily, Squirrel (the London restaurant is so named because its treehouse atmosphere is a place where “even a squirrel might feel at home”) has an on-site nutritionist who can steer you to the antiinflammatory ginger rice bowl. They guide patrons toward particular foods that are best for gut health, immunity, cholesterol, fatigue and even depression.

Is Squirrel a harbinger of the future? As our aging population swells — along with accompanying healthcare costs — food remains the best medicine: Diet is the leading cause of preventable death and disease in the United States. DNA food discovery — with personalized nutrition testing and services such as Habit, Fitnessgenes and Geno Palate — is a nascent trend. Habit, for example, tests for biomarkers and genetic variants using blood and DNA samples from a customer, then generates a personalized report about how their body responds to food, offering a “nutrition blueprint.” The company then pairs customers with a nutrition coach and offers customized meals containing their ideal ratio of carbs, fats and protein.

Photos left to right: Breakfast of champions at EXOS; Denver Campus Associate Instructor Adam Sacks with students; and performance cooks Anthony DiCicco ’14 and Kelsey Trent ’15

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According to market research firms, the global sports nutrition market is forecast to grow at an average of 8.6 percent per year to reach a total of $39 billion by 2020. The timing is right, as Johnson & Wales’ FOCUS 2022 strategic plan includes the establishment of a College of Food Innovation & Technology (CFIT). In 1999, the university pioneered a culinary nutrition program that would bridge the worlds of dietetics and culinary arts — teach chefs to be nutritionists, essentially. With CFIT, Johnson & Wales will explore food systems in their economic, cultural and political contexts, and analyze the impact food has on people, industries and the world. It will investigate the intersection of food with everyday life: product development and design, safety, sustainability, production, distribution, policy, medicine, business, entertainment, economics, nutrition, science, hunger and habits. The end goal will be to develop innovative solutions to real-world problems.

“The nutrition field (especially sports dietetics) is very fluid and dynamic,” says Denver Campus Associate Instructor Adam Sacks.

“There are potentially heavy consequences for the consumer and industry if the information disseminated is inaccurate or outdated.

Therefore, we need our students to be critical-thinking culinarians who are smart and gritty, skilled and impassioned. And finally, our students need to be advocates of truth and facts, not fiction.”

In the lab, Sacks examines an athlete’s metabolism and specificity of goals before he and his students create a personalized menu.

“We’re not just assigning food or menus to the athlete,” he says. “We are creating opportunities for them to optimize their training and physiological potential for sport and exercise. It’s funny to think that when I was learning my trade, there were a handful of energy bars and sports foods representing the industry. Now there are entire aisles in

grocery stores devoted exclusively to enhancement: more muscle, more energy, more weight loss, more regularity. It’s quite remarkable and silly to think that our students have to hand-hold the consumer or athlete to navigate these aisles of energy bars and sports drinks.”

When Sacks served as executive chef for the U.S. Ski and Snowboard team at the 2018 Winter Olympics, he brought a handful of former students (and a current one) to assist him in South Korea.

The instructor admits to a ping of pride when his team wins (he also served as executive chef for the U.S. Track & Field training camp at the 2008 Olympics in Beijing). “I can’t guarantee gold,” he says. “I just promise I won’t undermine their performance with the wrong food.”

Fortunately, Sacks is the breed who thrives on a challenge, which included cooking the team’s quinoa oatmeal in a wok pan and operating a kitchen inside a retrofitted ski shop.

One of the grads he brought — who chose JWU for Sacks’ mentorship — was Brett Eisen ’12, who runs his own chef business in California. Previously, Eisen was the executive chef and nutritionist for the Sacramento Kings basketball team; he also traveled to the 2016 Olympics in Rio de Janeiro as performance chef for the U.S. Women’s Soccer team. He owns Fuel Good, which helps postretirement athletes maintain a healthy lifestyle through education, meal planning, healthy cooking and other personalized services.

“I realized at a young age that I was this white Jewish guy who needed as much help as possible to make the starting lineup in basketball,” Eisen has said. “I knew if I could better myself through healthier eating, I would do better in sports. I also wanted to travel, work with athletes, and implement real food and nutrition — in a nutshell, live a healthier lifestyle.”

“ MANY OF MY STUDENTS ARE CREATING THEIR OWN JOB DESCRIPTIONS AND FORCING THE INDUSTRY TO RE-EVALUATE TRADITIONAL ROLES TO MAKE ROOM FOR OUR CUTTING-EDGE STUDENTS OF THE FUTURE.”

www.jwu.edu

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THE TRAINING TABLE

Photos counter-clockwise: The training table menu card above, created by JWU graphic design students; the fruits of JWU Providence performance nutrition students’ labor for the training table; and plating with precision

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Like Sacks, Providence Campus Associate Professor Jonathan Poyourow ’03, a former military and hospital dietitian, specializes in culinary nutrition. He also teaches a performance cuisine class, where students are charged with designing meals and menus for different types of athletes. The group uses their knowledge of nutrition, biochemistry, anatomy and physiology to develop individual assessments and menus for specific disciplines.

Last spring, his class had nine weeks to create recipes for the JWU men’s tennis team. Tonight is the training table presentation (the class chose elevated Mexican street food). They used mathematical formulas to calculate how many calories were burned during practice and entered the height and weight of each player into a macronutrient calculator. The result? They gleaned exactly how many diabetic exchanges of starch, carbohydrates, protein, veggie, fat and sugar are needed.

Sous Chef Amanda Quille ’19 says their research yielded the significance of carbohydrate drinks for tennis players, so they serve up a peach iced tea version of Gatorade and a mango raspberry mojito.

“If you don’t consume a sports drink right after a match, your performance — coordination, speed and skills — declines by approximately 40 percent,” she notes. “If it was a multi-match, they’d consume a sports drink throughout the meal.”

Some of these students are also taking Associate Professor Paula Figoni’s senior-level Product Research and Development class, which teaches them to create those energy bars and other products Sacks and Poyourow ask students to deconstruct. The class creates, test-markets and develops a market-ready food product in 11 weeks.

“It’s a big challenge,” notes Figoni, a food scientist who began her career as a product developer for Pillsbury. “They’re testing these products the same way they would out in the industry.” Figoni’s class culminates in a public taste test where each group unveils its marketready product to a select group of students, instructors and visitors.

Her students, along with the others, should be able to carve their niche in the job market. “We’re graduating folks with multiple skill sets, which allows them to design their own careers,” says Sacks.

“Many of my students are creating their own job descriptions and forcing the industry to re-evaluate traditional roles to make room for our cutting-edge students of the future.”

JWU

WHEN

you see a top athlete compete, chances are good that a JWU grad might be on the sidelines fueling their performance. Here are just a few of the teams employing JWU alumni:

BASEBALL TYRONE HALL ’05 performance chef, Los Angeles Dodgers JAMES GLAUDE ’15 performance executive clubhouse chef, Boston Red Sox SIMON LUSKY ’10 team chef and culinary nutritionist, St. Louis Cardinals MIGUEL SOLIS SALGUERO ’14 culinary nutrition specialist, Cleveland Indians

FOOTBALL KEVIN MURRAY ’16 executive performance chef, University of Alabama ADAM KORZUN ’03 director of performance nutrition, Green Bay Packers JAMES YOUMA ’06 executive chef, Chicago Bears

BASKETBALL PRISCILLA MARTINEZ ’15 executive performance chef, Los Angeles Clippers SHAWN ZELL ’10 high performance chef and team dietitian, Milwaukee Bucks NICK ARCURI ’14 director of team nutrition, Boston Celtics

www.jwu.edu

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AGENT OF CHANGE Jeff Jordan ’05, who founded Rescue Behavior Change Agency while at JWU, uses guerilla tactics to impact public health.

By Dawn MacKeen / Photos by Evan Hurd

www.jwu.edu

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Jeff Jordan ’05

S

TANDING at a conference podium in San Diego, Jeff Jordan ’05 briefly transports his packed audience to the angst-ridden halls of high school, where cliques lurk in every corner.

The public health workers follow as headshots on a screen divide the teens into five neat categories: mainstream, popular, hip-hop, country and alternative. Whether one enters a cafeteria in Missouri or Alaska, the charismatic president of the behavior change agency Rescue contends, not only are peer crowds the same, so are the behavioral risk factors for each group.

In fact, Jordan is so certain of this, his company is banking on it to curb deleterious habits that can scar some adolescent populations for life.

Through his voice, one can feel his urgency, his drive. Many attendees have traveled thousands of miles and over oceans to this San Diego summit, Agents of Change, to learn more about the guerilla methods Rescue is deploying to reach at-risk teens and youth. Most mornings of the conference (which includes other researchers’ approaches) open with stretches overlooking the marina, and continue with workshops and lectures. All the while, Jordan’s youth army busily patrols the Sheraton San Diego Hotel & Marina in T-shirts emblazoned with “Change Agent*” on the back, like FBI garb.

With his hands gesturing wildly like a second megaphone, the 34-yearold alumnus emphasizes that contrary to most outreach efforts, it’s not the mainstream teens that public health needs to worry about. It’s the overlooked peer crowds, such as alternative and hip-hop, who smoke and do drugs the most. What’s more, their specific proclivities may indicate much more than who will light up. Drawing on research into Virginia teens, Jordan says that peer crowds using his modeling can even reveal who eats less breakfast (alternative); swigs down more soda (country); or binge drinks the most alcohol (hip-hop). If this holds true, the ramifications for health can be immense. “We found more patterns of peer crowd behaviors than we even expected,” he says. “Everything was pretty much influenced by peer crowds.”

Jordan, in a button-down shirt, fitted blue pants and his hair stylishly cropped on either side, behaved almost like a motivational speaker trying to inspire a staid public health system to radically transform its approach.

Peppering his pitch with bold phrases like “create these new norms,” and “that is a power you have,” he wants those listening to steal from Big

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Winter 2019

Tobacco’s playbook of targeting specific populations. Then he wants to blow the smoke back into its cancerous face.

Along with the soda, junk food and alcohol industry, their targeting has been based on a deep understanding of identity, drawing from the field of psychographics (who these people are), such as their values, beliefs, interests or aspirations. In contrast, he asserts, the public health system has concentrated on the relatively flat data of demographics (who you were born as), such as gender, race or socioeconomics. For Jordan, that’s a missed opportunity to save lives, and a waste of dollars.

Wherever teens and youth hang out, Jordan will bring a campaign there.

That means sponsoring outdoor events with anti-tobacco themes at bogs and trucks shows for the country set, or promoting his agency’s work at rock concerts for the alternative crowd. Public health officials across the United States are taking note, with Rescue’s growing client list including the Food and Drug Administration (FDA), and state health departments from California to New Mexico to Connecticut. In 2017, Rescue entered into a five-year, $625 million contract with the FDA, alongside another agency, to continue anti-tobacco efforts. “It’s very unusual for public health,” says Kathy Crosby, director of the FDA’s office of health communications and education, of deploying Rescue’s methods. “Advertising and marketers who know how to talk to their audience do it well. Jeff and Rescue are bringing that to the public health arena.”

From a one-boy operation Jordan founded at 17, Rescue has catapulted to 160 full-time employees with six offices across the country. But it all started in his Las Vegas family home, and flourished during his undergraduate years at Johnson & Wales University.

“ In a way, being a closeted teenager helps you be a good marketer because you are forced to make conscious choices about what image you are going to project.”

J

ORDAN didn’t start out wanting to combat society’s ills. He didn’t have a personal crusade, or a disease that wiped out members of his family that he sought to eradicate. At sixteen, a chance invite to an anti-smoking group changed his future.

As he rose to youth leader, he had an epiphany at a rave one night while gazing at his peers dancing to the techno. At the time, raves had been on the news a lot, portraying the dance parties as drug havens. He saw it differently: “For whatever reason, these kids don’t fit in at home or in other places. [They] have found a place to call their own … Is there a way to reduce drug use at these events and use the event itself to promote a drug-free lifestyle?”

Hanging out under the moonlight with glow sticks in a blue Dr. Seuss wig was just one of Jordan’s many identities. Before that, he’d wear baggy clothes to fit into the hip-hop crowd and Abercrombie & Fitch distressed jeans to hang with the popular kids, all to camouflage his own true self as a semi-closeted teen. While trying, it also came with tremendous insight.

“The average teen can ebb and flow with what’s going on,” he said. “[As a gay teen], your identify is much more managed and you are much more careful about what you are projecting. In a way, being a closeted teenager helps you be a good marketer because you are forced to make conscious choices about what image you are going to project.”

One of the Fresh Empire anti-tobacco ads created by Rescue Agency www.jwu.edu

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Jordan’s own psychographics were partly shaped by his family’s immigration from Peru when he was three years old, as well as watching his father Cesar struggle to meet high monthly payments for the construction truck he owned and operated. The budding entrepreneur opened his first business — a lemonade stand — in elementary school. When he ran out of cups, he didn’t shutter the tap. Instead, he simply charged 25 cents for gulps straight out of the jar. By junior high, he asked if his parents could match the $500 he would raise for a new computer. “We didn’t believe it [would happen],” says his mother, Annarella Jordan. But sure enough, he started washing cars, babysitting, doing anything until he reached his goal. “After that, we started believing him,” she adds.

A

S THE younger Jordan’s work in anti-tobacco grew, he met the prevention coordinator for the local health department at a youth coalition. Maria Azzarelli saw potential in his unorthodox approach, and his unusual command over his peers. However, not all of her older colleagues shared the same view. “Initially it was quite shocking to them,” says Azzarelli, now manager of the Southern Nevada Health District’s Office of Chronic Disease Prevention and Health Promotion. “They wondered, ‘Why are you hiring this kid?’ Now they see the value. The strategies that we were using were very edgy for the time and weren’t necessarily proven. They weren’t evidence-based. They hadn’t been evaluated. Sometimes you have to go for it.”

That’s not to say that there weren’t growing pains. To reach the hip-hop set, he organized an anti-tobacco symposium called the “Kick Ash Bash” with what’s now known as the Southern Nevada Health District. He threw

“ They wondered, ‘Why are you hiring this kid?’

Now they see the value. The strategies that we were using were very edgy for the time and weren’t necessarily proven.”

his first one in high school. Everything had gone as planned until the third event. That night, 1,000 teens had lined up outside the door for the more party-like part of the occasion, and the DJ had begun to spin. Then a police cavalry of horses and paddy wagons raided the venue, turning on the lights and releasing a smoke bomb. “They had no idea that what they planned to raid was actually funded by the health department,” he said. “They just saw it as another thing we need to shut down because these are bad kids that are just out for trouble.” With his passion a little heated, he was arrested and taken to the station, though the charges were later dropped.

That aside, Southern Nevada Health District had a much larger reduction than the country as a whole, with 30-day smoking rates dropping by 70 percent, from 24.7 percent to 7.3 percent, compared to the nation’s 45 percent. Jordan’s work in anti-tobacco and the Future Business Leaders of America eventually helped to win him a scholarship to Johnson & Wales University in Providence, where he moved Rescue HQ to his dorm room, sandwiching his desk, scanner and printer between his and his roommate’s twin beds, underneath the gaze of a dreadlocked Bob Marley poster. Every other weekend, as his classmates were partying and studying, the Marketing major commuted back and forth to Las Vegas, quickly applying the lessons he learned from his weekday entrepreneur classes.

Every one-of-a-kind feature—from your edgy fashion to your daring personality—comes together to create your personal flawless. But smoking cigarettes, which can cause damage to nearly every part of your body, can distract from your uniqueness.

Stay radically flawless. Live tobacco-free.

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THIS FREE LIFE BKF198 SF JEANNA PRINT AD BLEED: 8.875" x 11.125" TRIM: 8.625" x 10.875" LIVE: 8.125” x 10.375”

Winter 2019

Prepared by

:11/07/18

Rescue’s This Free Life ad campaigns to discourage smoking

a few friends, I saw it as my chance to keep moving forward. Knowing there are only a few MCs like me won’t stop me. I’ve come too far. Now it’s my turn.

That’s why I stay tobacco-free. Because you’re not moving forward when every pack is pulling you back.” By the end, he walks onto the stage and is handed the mic, to the raucous cheers of the crowd. The overall campaign aims to highlight the positive side of forgoing tobacco, and how tobacco can rob them of their hip-hop goals — to be successful, good-looking and in control. The spots have been widely circulated since launching in 2015, with Fresh Empire logging 8 million unique visitors to their website and 10.6 million interactions on social media, according to the federal agency. Rescue’s other campaign with the FDA, “This Free Life,” targets LGBT young adults who are twice as likely to smoke as their peers, and boasted 1.8 million visitors to their site since 2016, and 4.3 million interactions on social media.

For Jordan’s work on 20-somethings and identity, which is classed into seven categories — including the counter-culture bearded hipster, the actionseeking partier and the more non-conforming LGBT — he has found that the hipster is among the greatest risk for tobacco use. To reach this anticorporate set, Rescue hosted parties at bars and clubs in San Diego and San Francisco. Helping to oversee the research was Pamela Ling, one of the early reality stars of MTV’s “Real World” and now a physician at the University of California San Francisco. The research, published in the journal Tobacco Control, found the association between tobacco and peer crowds more significant than race or ethnicity, with the hip-hop and hipsters leading the pack for cigarette use. An earlier study of their work, published in the American Journal of Public Health, found smoking among hipsters attending their campaign events in San Diego decreased from 57 to 48 percent.

However, the data was self-reported, and did not have a comparison group.

An ad from Rescue Agency’s Fresh Empire campaign “I was learning in real time the skills I needed,” he says, recalling how he would learn a new lesson in introductory accounting, only to return home after class to correct his company’s books. Equally important was a class in advertising. He learned about print ads, and realized he could make this part of his pitch to health departments interested in partnering with him.

After graduating in three years, he studied at University of California, San Diego, where he received a master’s in psychology.

L

ISTENING to Jordan speak is like watching old-fashioned network television. Every so often, his scheduled programming on the projector pauses for a commercial break. The ads range from Burger King’s shilling of whoppers to hypermacho males; to NutriSystem’s luring of new male clients; to Starbucks’ pitch as a welcoming environment for the LGBT community. Then Jordan deconstructs the value of messaging to specific audiences. Case in point: The last spot featured two of RuPaul’s Drag Race queens playfully sparing, in heavy makeup. Jordan wanted the audience to know that delivering a message doesn’t have to be an expensive endeavor for cash-strapped health systems. In fact, he hired some of RuPaul’s queens for his own campaigns, and the fee for each queen — or influencer — ranged from an estimated $2,500 to $5,000.

Jordan believes that by drawing influencers from the targeted community, they have more credibility, relatability and, most importantly, effectiveness.

When Rescue partnered with the FDA, the federal agency launched its first campaign targeting “multicultural youth” who classified as hip-hop. It was called “Fresh Empire.” Highly stylized shorts included a young man walking out of a house, set to music, while his father works on a car. “My Pops was always trying to make life better for us,” he narrates in “Forward,” before getting into a car and writing in a notebook. “When I started spinning with

“ When we help, it’s a feeling of ‘Oh good, we helped that one,’ ” he says. “Now let’s hurry up and get to the next.”

As with any emergent field, as the FDA’s Crosby says, the proof will be in the long-term results.

At the end of Jordan’s long seminar that Sunday in San Diego, he directs the audience to break into groups to collaborate on tackling a health issue with their new tools. As the attendees confer, he works the room like any good inspirational speaker would, lending a more intimate feel to the gathering. Eventually he makes his way to a roundtable in the back, stopping at Michelle Oatman’s table, where she and a handful of others are brainstorming on how to reduce the incidence of diabetes. She had traveled there from Maniilaq Health Center in Kotzebue, Alaska, about 30 miles above the Arctic Circle, on a wellness grant to try to get people to change their behavior.

“He was easy to listen to and buy into what he was saying; I felt like I could take this home and do this,” says Oatman. “I had been a ‘negative Nelly’ saying it’s never going to go, we can’t do this, because we keep doing the same thing all the time. But I see going about it in a different way now and I think it’s going to be beneficial.”

When Jordan is later asked what it feels like to have potentially saved lives, he sidesteps the question. He doesn’t want to think too much about one life. There are too many teens on the fringes of society who need attention. “When we help, it’s a feeling of ‘Oh good, we helped that one,’ ” he says.

“Now let’s hurry up and get to the next.”

JWU

www.jwu.edu

31

GIVING IN ACTION PHILIP S. RENAUD II ’73 JOINS JWU’S 1914 SOCIETY

J

OHNSON & WALES UNIVERSITY is fortunate to have a vibrant community of alumni and friends who donate, volunteer and assist in making an exceptional education more accessible to students.

Within that group of generous supporters, there is a special association known as the 1914 Society, the members of which have included Johnson & Wales in their estate planning through wills, trusts and other forms of planned giving. The newest member of the 1914 Society, Philip S. Renaud II ’73, is also a trustee of the university. Renaud graduated with a bachelor’s degree in business, and currently serves as executive director of The Risk Institute in the Fisher College of Business at The Ohio State University.

His philosophy on philanthropy is simple but precise: “I believe we all stand on the shoulders of those who came before us, and that we are inspired by mentors we encounter along life’s journey.” Renaud has been a generous contributor to the university since 1996 and established the Philip S. Renaud II, CPCU ’73 Endowed Scholarship in 2013. So far, four students in the College of Business have received Renaud’s scholarship. “The more I interact with JWU students, the more encouraged I am to continue my effort to be a shoulder that the next group of students can stand on to help achieve their goals,” he says.

Philip S. Renaud II ’73

Renaud’s history with JWU and his career in academia give him unique insight into what philanthropy — specifically, financial aid — means not only to students, but to the overall community of a university. “Assistance can take several forms,” he says. “Perhaps an encouraging word, an internship that provides an opportunity to learn and sharpen critical skills, or tuition assistance. In many instances, students need financial assistance to get started. Without that encouragement and that financial stipend, I certainly would not have been able to achieve what I set out to achieve at age 18.”

In August 2018, Renaud became a member of the 1914 Society by naming Johnson & Wales University as a primary beneficiary of a living trust, with 100 percent of the gift going to his named scholarship. This will ensure financial aid for qualifying students many years into the future. The recipients of his scholarship will each bring a unique perspective to the university, and in turn enrich the entire JWU community. “Knowing that I have made some small impact on the next generation of students is very important to me,” he says. “The cumulative impact of gifting with a purpose, of providing a launching pad for a great career, is most rewarding.”

Giving to the World, Thanks to Your Gifts Brooke Muse ’18 Tourism and Hospitality Management Providence, Rhode Island

32

James L. Carr Jr. establishes the John J. Bowen ’77 and Kathleen A. Harney Endowed Student Relief Fund CHANCELLOR EMERITUS JOHN J. BOWEN ’77 has changed the face of Johnson & Wales University immeasurably during his 45-year tenure. With his retirement on December 31, 2018, he solidified his legacy as one of the most influential leaders in the history of the university. Many members of the community have marked this transition with events and gestures of appreciation to Bowen and his wife, Kathleen Harney, but one of the university’s longtime donors, James L. Carr Jr., decided to celebrate Bowen’s career in his own way. With a generous gift, Carr has established the John J. Bowen ’77 and Kathleen A. Harney Endowed Student Relief Fund. Similar to the Chancellor’s Student Relief Fund that Bowen and Harney created, this new fund in their honor will provide temporary, non-tuition financial assistance to help JWU students cover costs associated with unexpected personal events or their own basic needs.

Carr, CEO and president of H. Carr & Sons Inc. and chairman of BuildRI, has been an active supporter of the university since 1990. “As a local business leader, I have always been impressed with the past and present leadership of Johnson & Wales University,” he says. “In the same way, the JWU students I’ve come to know are impressive young professionals with strong character and integrity.”

Endowing the John J. Bowen ’77 and Kathleen A. Harney Endowed Student Relief Fund marks a notable shift in the size and scope of his

B

ROOKE MUSE ’18 first learned of

Johnson & Wales University through a teacher at her high school in North Miami, Florida. “Mr. McConnohie and I would talk every day at lunch,” she says. “We often discussed my goals, and he suggested JWU’s program in hospitality.” She explains that she is driven to help others less fortunate, and she wants to dedicate her life to “leading, teaching, guiding and helping.”

Brooke graduated from JWU this past spring, both a year early and with honors. She said she has “always found a way of getting where I need to go,” but that her time at JWU has helped her to define that path. She is most drawn to careers in sustainable hospitality and teaching. She wants to combine her passion for making people

giving. “As I near retirement myself, and my thoughts turn to succession and legacy in my own career, I feel it’s important to honor John and Kathie by helping them fulfill their wishes for future generations of JWU students,” he says. “They have always taken the time to connect with students, to learn about their lives and dreams. John and Kathie know what JWU students need, and I’m happy to be able to help students in honor of my friends.”

The Chancellor’s Student Relief Fund was established by Bowen and Harney in 2013 to assist students with financial emergencies.

With Carr’s generous pledge to create the John J. Bowen ’77 and Kathleen A. Harney Endowed Student Relief Fund, the university is able to expand the fund’s reach in the future, providing students with the essentials necessary to succeed, including books, medical needs, study abroad costs and even food.

With Bowen’s announcement of retirement, Carr saw the perfect opportunity for a fitting homage to his friends.

“John and Kathie are two of the most caring, considerate people, who never hesitate to lend a helping hand to those in need,” he says.

“These attitudes and behaviors have had a real impact on the culture of Johnson & Wales and the way the university cares for its students.

We have a true friendship and respect for each other, and I wish them well in future years, wherever our paths may lead.”

happy with her drive to make the world a better place, protecting the Earth in the process.

During her first and second years at JWU, she spent part of her summers in Guatemala, in an impoverished village called Patzún, teaching English to elementary school children. This was both her first experience out of the country and her first experience teaching, and they began to shape her future goals. She also set up two successful crowdfunding campaigns in order to raise the money necessary to get to Guatemala from North Miami, and worked 12-hour days to learn how to make curricula and implement them in the classroom.

For her final year, Brooke decided to matriculate to the Providence Campus. She interned with Clean Water Action, where she currently

works full time, and studied abroad in Costa Rica, where she learned a great deal about sustainable tourism.

“Financial aid is the entire reason I was able to attend JWU,” she writes. “JWU gave me the stability that I needed in order to thrive. I know that my education will propel me to places I’m not even sure of yet, but I know it will all be good.

Thank you for donating to JWU, not only for me, but for every student whose education was made possible through financial aid.”

{

To learn more, please visit

giving.jwu.edu

{

www.jwu.edu

33

ALUMNINEWS

PROVIDENCE HOMECOMING & FAMILY WEEKEND Alumni returned to Providence in October for a memorable weekend of events, athletic games and traditions. The Harborside Campus was home to the Athletic Alumni Tailgate on Saturday afternoon, and the Providence Athletic Hall of Fame Reception on Saturday evening.

CHARLOTTE HOMECOMING WEEKEND Charlotte’s inaugural Class of 2008 returned to campus as part of an exciting weekend packed with activity. Alumni earned their American Culinary Federation certifications on Saturday morning and celebrated in style at the official Homecoming party on Saturday night.

34

Winter 2019

DENVER HOMECOMING & FAMILY WEEKEND The beautiful Denver Campus played host to alumni from both sides of the Rocky Mountains during the annual Homecoming & Family Weekend. Alumni enjoyed a Saturday afternoon family BBQ followed by the Oktoberfest Beer Tasting, a special Saturday Night reception and a full schedule of varsity athletic games.

JOI N US I N

M IA MI !

Come back to campus to celebrate how far you’ve come!

Join your classmates for JWU NORTH MIAMI HOMECOMING WEEKEND FEBRUARY 1–3.

Catch up with friends and share your memories, find out what’s new on campus, cheer on our student-athletes and show your Wildcat pride!

See the full schedule at ALUMNI.JWU.EDU

www.jwu.edu

35

ALUMNINEWS NEW FOR 2019!

JWU Alumni Connect is getting a makeover. Your online alumni portal now features a streamlined user interface, a simplified look and feel, enhanced customization options, and more robust mentoring capabilities.

The new-and-improved user experience makes it even easier to • SEARCH THE ALUMNI DIRECTORY • CONNECT DIRECTLY WITH FELLOW ALUMNI AND FACULTY/STAFF • DISCOVER ALUMNI EVENTS • FIND VOLUNTEER OPPORTUNITIES • ACCESS ALUMNI PERKS AND MORE! Thousands of alumni are already using JWU Alumni Connect to expand their professional networks, advance their careers through inside connections and stay in touch with classmates.

Log in today to see all of the upgrades or create your account at

JWUCONNECT.COM

OPPORTUNITIES TO

C ON N E C T Are you looking for a way to support JWU, but short on time?

Do you want to keep up with the latest campus news and help your friends stay connected?

Do you want to earn rewards for showing your Wildcat pride?

If you answered “yes” to any of these questions then you’re a perfect fit for the WILDCAT SOCIAL SQUAD! This new opportunity lets you share news and events from JWU on one or more of your social media channels with a simple tap of the screen or click of the mouse. Every time you share content, you’ll earn points toward JWU swag and prize packs.

Social media ambassadors help strengthen the JWU family, spread the good news coming out of our university and keep fellow alumni connected. There is no cost to join the Wildcat Social Squad and we

36

Winter 2019

JOIN THE SQUAD!

deliver the content directly to you via email. Joining the Wildcat Social Squad is quick, easy and secure, and has a far-reaching impact.

More than 150 alumni have already joined the Wildcat Social Squad and are sharing content and earning rewards.

Sign up today at JOHNSONWALES.SOCIALTOASTER.COM and share, like and click your way to the top of the leaderboard!

Dear Alumni and Friends,

W

E ALL HAVE our own reasons for loving JWU. With ever-

expanding academic offerings, clubs and student groups, Greek life organizations and varsity athletics teams, you can find your circle at Johnson & Wales. Wouldn’t it be great to connect with fellow alums who shared your passions and interests while you were students?

Alumni Relations is helping to forge those relationships and provide opportunities for you to reconnect with your classmates, teammates, club members and Greek brothers and sisters.

W H O W I L L CAR RY ON

YO U R J W U LEGACY? For more than 100 years, Johnson & Wales University’s unique educational experience has grown, expanded

Last year we debuted JWU Connects to provide you with professional development and networking opportunities. As we build on the early success of the program, I am excited to announce the launch of the Marketing & Advertising Network. This industry-specific group — and the third network in the JWU Connects portfolio — will help facilitate substantive connections between alumni, faculty and industry leaders. We’ve already held the first virtual networking event and look forward to the first live event in New York this spring.

and evolved while continuing to offer life-changing

Many other networks were formed through campus activities. The Residential Life team is a close-knit crew. Greek life is responsible for many of the lifelong relationships that begin at JWU. Alumni holding Ed.D. degrees are leaders in the education field. Teaching Assistant, Fellow and Management Development Program alums have a deep and unique connection with the university.

of benefits:

These distinct groups — RAs, Greeks, Ed.D. and TA/Fellow/MDP alumni — are just three examples of the unique relationships graduates have built with JWU and each other. I invite the members of each of these groups and all alumni to Reunion and the special events throughout the weekend to celebrate your affinities. For details about Reunion and all upcoming events, visit alumni.jwu.edu.

I encourage everyone to embrace whatever parts of your JWU experience still resonate with you. Just as when we were students, the alumni community is a network to stay connected to your circle.

Your connections with JWU may vary, but we are one university united by our Wildcat pride.

Forever JWU,

opportunities to generations of students. As a graduate, your children and siblings can experience the power of a JWU education through the Legacy program.

A Legacy is a current student whose parent or sibling is a graduate of the university. Through the Legacy program, students and alumni are eligible for a number

• Priority enrollment consideration — specific Admissions team members work directly with Legacy families • $4,000 renewable tuition scholarship • Unique Legacy phone and email access to admissions assistance through 844-JWU-4YOU or jwu4you@admissions.jwu.edu • Specialized Legacy tour • Opportunities to connect with other Legacy students on campus • Legacy family gathering at Homecoming You’ll be amazed at what’s new at JWU, but you’ll find the commitment to experiential education remains firm. Encourage your child or sibling to consider Johnson & Wales

Lori Zabatta ’95 Director of Alumni Relations

and carry on the tradition.

For more information about the Legacy program visit alumni.jwu.edu/netcommunity/legacy

www.jwu.edu

37

CLASS NOTES 1976

1985

ROBERT KORNITAS PVD

YVETTE WOLLENBERG PVD

OLD BRIDGE, NEW JERSEY

HOPKINTON, RHODE ISLAND

Robert is chef and chef manager for Compass Group at Atrium Senior Living in Princeton.

Yvette is a personal chef on Fishers Island, New York.

WILLIAM RONCI PVD

1986

NORTH KINGSTOWN, RHODE ISLAND

DAVID PETERS PVD

William is the president and CEO of Five Star Foods in Trenton, New Jersey.

David is the Chief Strategy Officer at Ancillare LP in Horsham.

1979 MICHAEL CZARCINSKI PVD HONOLULU, HAWAII

Michael has been named general manager of the Moana Surfrider, a Westin Resort and Spa in Honolulu.

1979 HOUSTON STRIGGOW PVD LOS ANGELES, CALIFORNIA

Houston is the COO for SusieCakes Holdings Inc. in Santa Monica.

1982 DIANAH SHAW PVD WASHINGTON, DISTRICT OF COLUMBIA

Dianah is the principal broker for Power LLC in Washington, DC.

1984 ROBERT HAVENS PVD HICKORY HILLS, ILLINOIS

Robert is the senior divisional director of dining services for Brookdale Senior Living in Chicago.

WARRINGTON, PENNSYLVANIA

DANIEL SURETTE PVD ATLANTA, GEORGIA

Dan has been promoted to senior vice president of sales and marketing at Omni Hotels & Resorts.

Winter 2019

at Sociale in Chicago.

1990

PIPAT PHATTHANANUSORN ’94 M.S. PVD

JENNIFER JORDAN PVD

PHETCHABURI, THAILAND

HUDSON, MASSACHUSETTS

1988 REBECCA COATNEY PVD

MARTIN MURCH PVD

LINCOLN, NEBRASKA

Rebecca has been named 2018 Manager of the Year for the State of Nebraska by the School Nutrition Association.

LISA FOSTER PVD CUMBERLAND, RHODE ISLAND

Lisa is the managing director of Mindful Transformations in Cumberland.

ALAN JACOBS PVD LAFAYETTE, LOUISIANNA

Alan is the chief operating officer at City Club River Ranch in Lafayette.

1989 JILL NAUGHTON PVD OAKLAND, CALIFORNIA

Jill is the special events manager with the Alzheimer’s Association in San Francisco.

MONROE, NEW JERSEY

38

[1] Stacy Mihalopoulos ’91, with her husband Ted during the alumni reception

Jennifer is vice president at Jordan Enterprises Inc. dba SD Visual Images in Marlborough.

TERRENCE WILLIAMS PVD

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

1

Terrence is the vice president of human resources at the Hillsidebased Community FoodBank of New Jersey.

CHICAGO, ILLINOIS

Martin is a managing member for Good Eats Group in Chicago.

1991 REGINA ADERUPATAN PVD CHICAGO, ILLINOIS

Regina is a strategic account manager with Cargill in Wyzata, Minnesota.

MEREDITH BENSON PVD KENOSHA, WISCONSIN

Pipat has been named general manager of the Dusit Thani Huan Hin Hotel in Phetchaburi, Thailand.

JEFFREY SEIDEN PVD SHERMAN, CONNECTICUT

Jeffrey is the vice president of business development for the Chefs’ Warehouse in Ridgefield.

JONATHAN WILSON CHS MCLEAN, VIRGINIA

Jonathan is the vice president of customer experience and innovations for Hilton Worldwide in Virginia.

1992 PAUL FINNEY PVD GLASTONBURY, CONNECTICUT

Meredith is the food service manager for Abbvie in Chicago, Illinois.

Paul is the CEO of October Kitchen LLC in Manchester.

JENNIFER IZZI PVD

NORTH KINGSTOWN, RHODE ISLAND

CRANSTON, RHODE ISLAND

SCOTT LIEBMAN PVD

Jennifer is a certified coding specialist at Care New England in Providence.

Scott is the general manager of the Hilton Garden Inn in Foxborough, Massachusetts.

[1] STACEY MIHALOPOULOS

1993

GLEN ELLYN, ILLINOIS

THOMAS BEHRENS PVD

PVD

Stacey is the owner of Sweet Potato Stacey’s Meal Preparation in Glen Ellyn.

LEVITTOWN, NEW YORK

Thomas is a donor specialist at the New York Blood Center in Westbury.

DEBRA BENNETT PVD QUARRYVILLE, PENNSYLVANIA

Debra is the office manager for K2 Fuels LLC in Quarryville.

JOSEPH BOYCE PVD MILWAUKEE, WISCONSIN

Joseph is an executive chef for Touchpoint in Milwaukee.

DAWN CASALE PVD BLOOMFIELD, NEW JERSEY

Dawn is a senior talent acquisition specialist with Staples in Englewood.

KELLYLYNN CASPER PVD PLAINVILLE, MASSACHUSETTS

Kellylynn is the kitchen manager at Twist Bakery & Cafe in Millis.

AMY DEJOHN PVD BALDWINSVILLE, NEW YORK

Amy is a business teacher at West Genessee High School in Camillus.

BRIAN FARRIS PVD BATH, MICHIGAN

Brian is a systems analyst for Auto Owners Insurance in Lansing.

HEATHER HEITMUELLER

PVD

PROVIDENCE, RHODE ISLAND

Heather is an account manager for M. F. Foley Company Inc. in New Bedford, Massachusetts.

JAMES HUTCHENS CHS CHARLOTTE, NORTH CAROLINA

James is the chief executive officer of The Hutchens Group in Charlotte.

REBECCA PARTIPILO PVD FORT MYERS, FLORIDA

Rebecca is a conference director at Mobius Institute in Fort Myers.

ROBERT TINGLE PVD EAST GREENWICH, RHODE ISLAND

Rob is a data and analytics manager for the state of Rhode Island.

1994

1995

ADAM LEON PVD

SUE FULLER PVD

Adam is director of sales and marketing at Pullman Miami Airport Hotel.

BIRMINGHAM, MICHIGAN

Sue recently founded Oliver Thomas, a line of functional, lightweight bags, cosmetic cases and more.

DAVID MORRA PVD SOUTH BOSTON, MASSACHUSETTS

David is a custom clothing designer with Marc Allen New England in Boston.

1996 STEFANIE PAWELCZAK NMI HAMILTON, NEW JERSEY

Stefanie is the director of catering and events for Food Trends Catering and Events in New York.

STACEY WECKSTEIN NMI NEW YORK, NEW YORK

Stacey has authored a career guide entitled “Magnify Your Purpose: An Introvert’s Guide to Creating a Coaching Business that Reflects Who You Are.”

1997 CAMILLE CHASTEEN PVD SAINT PAUL, MINNESOTA

Camille is the global abrasives category manager at 3M Company in Maplewood.

[2] WESLEY GARLAND PVD JACKSON, NEW JERSEY

PLANTATION, FLORIDA

CHRISTINE LUTEREK PVD PAWTUCKET, RHODE ISLAND

Valdez is a chef and consultant with The Culinary Solution in Lake Worth.

CRISTIAN VASQUEZ PVD

Dewan is the general manager at the New Bedford Harbor Hotel in Massachusetts.

PENNINGTON, NEW JERSEY

Cristian is the director of retail and catering at Princeton University.

1998 INEZ GRANT PVD SOUTH OZONE PARK, NEW YORK

Inez is a financial investor for Karatbars International in New York.

ANTHONY MCPHEE ’00 MBA

PVD

CHICAGO, ILLINOIS

Anthony is a health inspector for the Chicago Department of Health.

JEFFREY MILLER PVD WEST ROXBURY, MASSACHUSETTS

Jeff is the founder of Cutting Edge Innovation LLC in West Roxbury.

RANDALL SHERMAN PVD HUDSON, MASSACHUSETTS

Randall is the executive chef for Aramark at Berklee College of Music in Boston.

3

PVD

PROVIDENCE, RHODE ISLAND

ARETHA SIMONS NOR ORLANDO, FLORIDA

Aretha ran for mayor of Orlando in 2018.

MARK SPRINGFLOAT CHS METAIRIE, LOUISIANA

Mark is a chef instructor at the University of New Orleans.

2000 UMESH BHUJU MBA PVD TOPSFIELD, MASSACHUSETTS

Umesh, co-founder of Zumi’s Espresso in Ipswich, was awarded Immigrant Entrepreneur of the Year, Neighborhood Business, by the Immigrant Learning Center of Malden.

KERRY BURKE PVD PROVIDENCE, RHODE ISLAND

Kerry is the owner of Kerry Burke Consulting in Providence.

JUAN KELLY NMI NORTH MIAMI BEACH, FLORIDA

Juan is the beverage manager at TGI Fridays in Plantation.

JOSEPH KRENN PVD CHARLOTTESVILLE, VIRGINIA

Joe is the general manager and COO at the Farmington Country Club in Charlottesville.

[3] AMANDA SILVIA PVD WARWICK, RHODE ISLAND

Michelle is the sales and events manager for O’Connor’s Restaurant & Bar in Worcester.

Amanda is the national sales manager for Stay Alfred, headquartered in Spokane, Washington.

ANDREA RAYMOND PVD

RACHEL STEWART PVD

JENNIFER MOELLER CHS ALEXANDRIA, VIRGINIA

Jennifer is a senior administrative specialist for IDA (Institute for Defense Analyses) in Alexandria.

PHOENIX, ARIZONA

PAWTUCKET, RHODE ISLAND

Andrea is the assistant finance manager for Aramark in the Providence School Department.

GREENACRES, FLORIDA

DEWAN KASHEM ’02 MBA

2

WORCESTER, MASSACHUSETTS

VALDEZ BROWN NMI

Christine is the restaurant manager at Nordstrom In Providence.

Wesley has been promoted to the rank of Detective Sergeant First Class with the New Jersey State Police, where he has worked for 14 years.

MICHELLE GORMLEY PVD

1999

ERICK JONES PVD NEW HYDE PARK, NEW YORK

Rachel is an insurance agent for RS Assurance LLC in Phoenix.

Erick is the executive chef at Cowfish Hampton Bays.

www.jwu.edu

39

CLASS NOTES 2001

RONALD TESORIERO PVD

[4] THERESA CINQ-MARS

Ron is a people development manager with Apple Inc. in Pembroke.

PVD

BLACKSTONE, MASSACHUSETTS

Theresa has been appointed culinary director at One Wingate Way in Needham.

4

PEMBROKE, MASSACHUSETTS

JEFFREY VICTOR PVD MIDDLESEX, NEW JERSEY

Jeffrey is the executive director and state advisor for New Jersey DECA in Union.

2003

5

MICHAEL ALBERT PVD

[5] For his endeavors as executive chef for Aramark at Minute Maid Park,

NEW YORK, NEW YORK

the Houston Astros presented Dominic Soucie ’03 PVD (center) and other key members of the management team with World Series rings.

Michael is the director of distribution for Ace Hotel Group in New York.

TRIDONNA BULLOCK PVD BALTIMORE, MARYLAND

2002 MARIE BOUCHARD ’05 MBA

PVD

CRANSTON, RHODE ISLAND

Marie co-owns the promotional products company Pins by Frank in Cranston.

LUANN EDWARDS PVD CRANSTON, RHODE ISLAND

Luann is the founder of Socially Professional LLC, a marketing communications consulting firm in Providence.

JESSICA ELDRIDGE PVD NORTH SCITUATE, RHODE ISLAND

Jessica has been named a partner at Hagen, Streiff, Newton & Oshiro, where she will grow their New England region from the Providence and Boston offices.

BRIDGET MATTHEWS PVD OAKLAND, CALIFORNIA

Bridget provides operational support for the FBI. SCOTT MORIN PVD WEST WARWICK, RHODE ISLAND

Scott is the food and beverage director at Kirkbrae Country Club in Lincoln.

JACQUELYN QUATROCHI ’04 M.S. PVD NEW ROCHELLE, NEW YORK

Jacquelyn is Aramark’s production manager for campus dining at Fordham University.

40

Winter 2019

Tridonna is a fiscal accounts tech for the State of Maryland in Baltimore.

MIRYAM DEANDRADE ’17 MBA PVD JOHNSTON, RHODE ISLAND

Miryam is an IT business consultant for Neighborhood Health Plan of Rhode Island in North Smithfield.

ISRAEL HERRERA NMI MIAMI, FLORIDA

Israel is a deportation officer for Immigration & Customs Enforcement in Miami.

AMANDA IRIZARRY PVD KEANSBURG, NEW JERSEY

Amanda is the food safety director with Brian Shube Consulting in Monroe Township.

DIVYANG PATEL MBA PVD VACAVILLE, CALIFORNIA

Divyang provides healthcare business management consulting with VN Medical Revenue Solutions in Vacaville.

MARCY WEXLER ALBERT

PVD

NEW YORK, NEW YORK

Marcy is the sales director at Medjet in New York.

2004

CHRISTINE ANDERSON PVD

ADRIANNE CALVO NMI

Christine is the regional operations director for Caffe Nero in Boston, Massachusetts.

WARWICK, RHODE ISLAND

MIAMI, FLORIDA

Adrianne has been nominated for the People’s Choice Best Chef of Miami 2018 by Miami New Times.

VIKRAM MALHOTRA MBA

PVD

JERSEY CITY, NEW JERSEY

Vikram is the front office manager at Courtyard New York Manhattan in New York.

AARON PENDLEY CHS FRANKLIN, TENNESSEE

NATHANIEL BRETHOLD PVD CHICAGO, ILLINOIS

Nathaniel is the director of asset management for Hickory Street Capital in Chicago.

CAROLYN CHIARO PVD WOONSOCKET, RHODE ISLAND

Carolyn is a vice president with Citizens Asset Finance in Warwick.

Aaron is executive chef at Ellington’s Mid Way Bar & Grill in the Fairlane Hotel of Nashville.

MCALISTER FAHIE PVD

2005

BRIANNE FAHIE PVD

[6] MARVIN ABNEY PVD

Brianne is a sales support specialist at Ghiradelli Chocolate Company in San Leandro.

NEWPORT, RHODE ISLAND

Marvin was one of two distinguished alumni honored by the Texarkana Independent School District in 2018.

6

HAYWARD, CALIFORNIA

McAlister is the exceutive chef at Guckenheimer in San Mateo.

HAYWARD, CALIFORNIA

MICHAEL FITHIAN PVD DENVER, COLORADO

Michael is CEO of Loan Verify in Baltimore, Maryland.

SAZA GABRIEL LEE MBA PVD CASPER, WYOMING

Saza is an administrator at Shepherd of the Valley Healthcare Community in Casper.

TIMOTHY GUTLIPH PVD WALTON, NEW YORK

Timothy has been promoted to community office manager at the Walton branch of Wayne Bank.

JOHN ORTENZIO PVD ISELIN, NEW JERSEY

John is an account executive for Surface magazine in New York City.

NORBERT PANET PVD CRANSTON, RHODE ISLAND

Norbert is a property administrator for General Dynamics Mission Systems in Taunton, Massachusetts.

[7] TIMOTHY ANZIANO PVD

ELIZABETH KENSICKI PVD

BAYPORT, NEW YORK

LYNNFIELD, MASSACHUSETTS

Tim is the licensing manager for the Major League Baseball Players Association in New York.

Elizabeth is regional sales manger for Denovo Ventures, headquartered in Boulder, Colorado.

AMIE KERSHAW MBA PVD

7

CRANSTON, RHODE ISLAND

Amie is the vice president and director of community engagement for Citizens Bank in Providence.

CORINNE SAYERS PVD NAPERVILLE, ILLINOIS

AMANDA MARCELLO ’12 MBA PVD

Corinne is the director of marketing for Filament Brands in Oak Brook.

SAN FRANCISCO, CALIFORNIA

ABIGAIL SHERIDAN PVD NEW YORK, NEW YORK

Abbie is the communications manager for FiComm Partners in New York.

JONATHAN ARRUDA PVD PROVIDENCE, RHODE ISLAND

2006

Jonathan is the area general manager for Maloney Properties Inc. in Wellesley, Massachusetts.

MATTHEW DOYLE PVD

ERIC CANTOR PVD

ASPEN, COLORADO

STOUGHTON, MASSACHUSETTS

Matthew is an executive sous chef at the Aspen Mountain Club & Sundeck.

Eric started the business Emergency Medical Innovation Technology out of Stoughton.

ROBERT FALCONE PVD

[8] SARAH CIRELLI PVD

NORTH ATTLEBOROUGH, MASSACHUSETTS

Robert is a threat intelligence analyst for the Palo Alto Network headquartered in Santa Clara, California.

STATEN ISLAND, NEW YORK

Sarah is the marketing practice leader at Grassi & Co. in New York City.

8

EVAN GRONDSKI PVD Evan is the national purchasing manager for United Natural Foods Inc. in Providence, Rhode Island.

LAKE VILLA, ILLINOIS

IVANIA GARCIA PVD

Jonathan is a research scientist for Valen Biosciences in Libertyville.

WEST WARWICK, RHODE ISLAND

RIVERSIDE, RHODE ISLAND

Anthony is the assistant vice president of investor services for Brown Brothers Harriman in Boston, Massachusetts.

KRYSTEL ALEXANDRE NMI OAKLAND, CALIFORNIA

Krystel handles ABP at Adecco in San Bruno.

HENRICO, VIRGINIA

Scott is a program director for iHeart Media in Richmond.

COLLEEN RILEY PVD NATICK, MASSACHUSETTS

Colleen is office manager for The Larkin Painting Company in Natick.

SABRINA SOLARES-HAND

PVD

JOHNSTON, RHODE ISLAND

Sabrina has been named director of operations for the city of Providence.

CRANSTON, RHODE ISLAND

Matthew is the customer success application owner for PTC in Needham, Massachusetts.

2008 EMILY JURIC PVD ASTORIA, NEW YORK

Emily is the attorney assistant at Hogan Lovells LLP in New York.

ALAINA MATHENY PVD MANCHESTER, CONNECTICUT

Alaina is the CEO of TEK Arms Inc. in Manchester.

JAMES REISIG PVD WHITE PLAINS, NEW YORK

James is the director of dining services at the Union Club of New York City.

RYAN SEIBOLD PVD BARKHAMSTED, CONNECTICUT

Ryan is the distribution account manager for Acosta Food Service in Burlington, Massachusetts.

DAVID SENOR PVD NEW YORK, NEW YORK

David is a tour guide and customer service ambassador in New York City.

JOYCE WEINREB ’09 MBA

2009

CRANSTON, RHODE ISLAND

SIERRA BARNHARDTBARTER PVD

Joyce is a compliance consultant for Fiserv Lending Solutions, headquartered in Brookfield, Wisconsin.

2007

ANTHONY ALEXANDER PVD

SCOTT MEDEIROS PVD

PVD

REHOBOTH, MASSACHUSETTS

JONATHAN ADAMS DEN

Amanda has been named senior vice president of brand strategy by RLH Corporation, which maintains a regional office in Spokane, Washington.

MATTHEW WEINREB ’08 MBA PVD

WARREN, RHODE ISLAND

Sierra is the social media manager for AAA Northeast in Providence.

Ivania is a program representative at Electric Boat in Groton, Connecticut.

ELIZABETH GREGORY PVD HERNDON, VIRGINIA

Elizabeth is director of team member engagement at the Congressional Country Club in Bethesda.

BIRTH

2010

RYAN KENNY PVD DEDHAM, MASSACHUSETTS

Ryan is the general manager at Dedham Country and Polo Club.

9

[9] TIFFANY (RICHARDSON) MACKEY DEN JUSTIN MACKEY ’11 DEN Jaxon

www.jwu.edu

41

CLASS NOTES CHAD GOLDMAN ’17 MBA

WESTON BEDORE PVD

[11] CRAIG NARDI MBA PVD

VERNON ROCKVILLE, CONNECTICUT

CUMBERLAND, RHODE ISLAND

PVD

Craig has been named senior vice president of production at Radius Financial Group Inc. in Norwell, Massachusetts.

NEW YORK, NEW YORK

Weston is the human resource manager for the Hartford Marriott Downtown.

ULYSSE CHARLES NMI CENTRAL, SOUTH CAROLINA

11

Ulysse is general manager with Sodexo School Services at the Collierville School Department in Tennessee.

HALLANDALE BEACH, FLORIDA

Chad is a banker for Bank of America Corporation in New York City.

ELIZABETH GREENE PVD NORTH KINGSTOWN, RHODE ISLAND

MIAMI, FLORIDA

ELIZABETH HERNANDEZ

Lindsey is an event producer for Creative Edge Parties in Miami.

WARWICK, RHODE ISLAND

PVD

RICHARD DROLET ED.D. PVD

TRACY SCHWARTZ PVD

NORTH SMITHFIELD, RHODE ISLAND

ENGLISHTOWN, NEW JERSEY

Richard has been named superintendent of Seekonk Public Schools in Massachusetts.

MICHAEL GIOIA PVD WASHINGTONVILLE, NEW YORK

Michael is the regional account executive for G4S Security Solutions in New York.

ANDREW GREENE PVD SMITHTOWN, NEW YORK

Andrew is purchasing manager for Chartwells Educational Dining Services in Rye Brook.

YVETTE JAQUEZ MBA PVD PROVIDENCE, RHODE ISLAND

Yvette handles training and communications for Providence Water.

Tracy is the Westin Experience Specialist for the Westin New York at Times Square.

DREW SWINT PVD BOSTON, MASSACHUSETTS

Drew is an account executive for Fooda in Boston.

ANNA, TEXAS

Scott is the food service director at Southern Methodist University in Dallas.

10

LAKEWOOD, OHIO

John is a senior analyst with Newmark Knight Frank in Cleveland.

DIANA RIVERA PALLADINO

KAITLIN COOGAN PVD

Diana handles the business department for Hasbro in Pawtucket.

Kaitlin is a chef at Sur la Table in Skokie.

VICTORIA DEETZ PVD BROOKLYN, NEW YORK

Victoria is the vice president and creative director at Visual Magnetics in Brooklyn.

RODRIGO ZETINA-YGLESIAS

PVD

PROVIDENCE, RHODE ISLAND

JENNIFER ROTH MBA PVD SAUNDERSTOWN, RHODE ISLAND

Jennifer is the director of finance for SpecOps Technology in Jackson, New Jersey.

Rodrigo is the COO of GoLocalProv.

2011 OLALEKAN ADEDUJI MBA MBA PVD CRANSTON, RHODE ISLAND

Olalekan is the VP compliance analyst for The Washington Trust Company in Providence.

ERIN BERNHARDT PVD NEW YORK, NEW YORK

Erin is an account manager at Convene in New York.

CAROLINE CARANCI MBA

PVD

PROVIDENCE, RHODE ISLAND

Caroline is a project manager for HallKeen Management Inc. in Norwood, Massachusetts.

DIANA CORBETT MBA PVD WINDHAM, MAINE

Diana is a marketing executive for Ice Pik Vodka in Windham.

DAVID COUTURE PVD WESTBOROUGH, MASSACHUSETTS

David is an IT PMO analyst at BJ’s Wholesale.

TARA DWYER ’13 M.A.T. PVD

TOWNSHIP OF WASHINGTON, NEW JERSEY

[10] SCOTT MURRAY NMI

JOHN KELLEY PVD

PVD

ANTHONY MIRODDI PVD Anthony is a food service director for Eurest at Daiichi Sankyo Inc. in Basking Ridge.

Elizabeth is the business development manager for DiLeonardo International Inc. in Warwick.

2010 LINDENHURST, ILLINOIS

Sheila is the assistant chief in the Eleventh Judical Circuit of Florida in Miami.

CRANSTON, RHODE ISLAND

Lizzy is the chief sales & marketing officer and director of event operations for Russell Morin Catering and Events in Attleboro.

LINDSEY DI SARRO NMI

SHEILA VASQUEZ NMI

WARWICK, RHODE ISLAND

12

Tara is the food safety and sanitation supervisor for Dave’s Marketplace in East Greenwich.

PAIGE HADDY PVD FORT MYERS, FLORIDA

Paige is a conference manager at Mobius Institute in Fort Myers.

TORNY HENG PVD ATTLEBORO, MASSACHUSETTS

Torny is a senior account executive with Cayan in Boston.

[12] Kristin Wakefield ’12 MBA PVD (left), a doctoral graduate

from Northeastern University’s College of Professional Studies, was awarded the National Career Development Association Outstanding Graduate Student Research Award.

42

Winter 2019

13

JOHNISHA LEVI CLT NEWTON HIGHLANDS, MASSACHUSETTS

Johnisha is the program manager for the African Heritage & Health Program at Oldways, a Boston-based food and nutrition education nonprofit.

[13] JOSHUA LIVSEY PVD CAMBRIDGE, MASSACHUSETTS

Joshua is the executive pastry chef at Harvest Restaurant in Cambridge.

STEPHANIE LOWELL CLT WEYMOUTH, MASSACHUSETTS

Stephanie is a travel manager for Corporate Traveler in Boston.

[14] KELLY MCVEIGH PVD WEEHAWKEN, NEW JERSEY

Kelly is the owner and creative director of Kelly McVeigh Events in New York.

14

SARAH WYMAN PVD PASSAIC, NEW JERSEY

Sarah is the senior meeting and special events manager at The Times Square Edition Hotel in New York.

2012 DENZYL AMANKWAH PVD PLAINFIELD, NEW JERSEY

Denzyl is a senior account executive for Mosaic Group in New York.

PEDRO ARMENTA PVD CHICAGO, ILLINOIS

Pedro is a research scientist with Valent Biosciences in Libertyville.

KEVIN BENJAMIN PVD TAUNTON, MASSACHUSETTS

Kevin is the corporate sales manager for ITS-Xerox in Canton.

JORGE CESPEDES HUTT PVD SPRINGFIELD, MISSOURI

Jorge is the culinary creative director at the Marlin Network in Springfield.

MEGAN COAN PVD CROMWELL, CONNECTICUT

Megan is a project manager for New York Tent in Bohemia, New York.

DOUGLAS PALLADINO PVD PROVIDENCE, RHODE ISLAND

Douglas is a senior accountant at DiSanto, Priest & Co. in Warwick.

JACQUELYN SEDDON PVD CRANSTON, RHODE ISLAND

Jacquelyn is an environmental health food inspector for the Rhode Island Department of Health.

JORDEN SMITH DEN HUNTINGTON BEACH, CALIFORNIA

Jorden is the district marketing manager for Lexus Western Area in Irvine.

ASHLEY VANASSE PVD NORTH PROVIDENCE, RHODE ISLAND

Ashley is the executive chef at Easy Entertaining in Providence.

JARRED CODY ’15 MBA PVD WARWICK, RHODE ISLAND

Jarred is a financial advisor for Merrill Lynch in Providence.

BRITTANY CONNERY PVD MILFORD, CONNECTICUT

Brittany is a pilot administrator with Gama Aviation in Shelton.

JILLIAN COSGROVE PVD CRANSTON, RHODE ISLAND

Jillian is a meeting manager at the Crowne Plaza Hotel in Warwick.

STEFANIA CUBELLI PVD NORTH ATTLEBORO, MASSACHUSETTS

BROOKE FEIGHTNER PVD

DAINA MASSARELLI PVD

BOSTON, MASSACHUSETTS

UNION, NEW JERSEY

Brooke is an assistant team leader for Corporate Traveler in Boston.

Daina is the national events consultant for Verizon.

RYAN HEALEY PVD

ALEXIS MCMAHON PVD

BOSTON, MASSACHUSETTS

CHICAGO, ILLINOIS

Ryan is a senior analyst for Hill Holiday in Boston.

Alexis is a pastry sous chef at the St. Jane Hotel in Chicago.

JONATHAN KALUS PVD

CHRISTINE MEEHAN ’17 MBA PVD

ASHLAND, MASSACHUSETTS

Jonathan is a senior market research manager for Staples Inc. in Framingham.

TYLER KLAYMAN NMI

DANIELLE MULLER CLT

Tyler is a travel counselor with American Express Corporation in Lawrenceville.

Danielle is executive assistant to the chief financial officer and chief human resources officer for the Filtration Group Corporation in Oak Brook.

SHAUN LA GALA PVD CLIFTON, NEW JERSEY

Shaun is the assistant director of front desk operations at The Westin Times Square in New York.

HENRY LANGEVIN PVD MARLBOROUGH, MASSACHUSETTS

Joe is an assistant brewer at Walden Woods Brewing Company in Marlborough.

LAUREN LOMONACO PVD PROVIDENCE, RHODE ISLAND

Lauren is the digital product owner for Amica Mutual Insurance Company in Lincoln.

MIKIAYLA DAMES NMI

KELSEY MARRIOTT PVD

Mikiayla is the Miami showroom coordinator for Atlas Event Rental.

Christine is the regional recruiting manager for Auberge Resorts in Rutherford.

LAWRENCE TOWNSHIP, NEW JERSEY

Stefania is an allocation analyst for Destination XL Group LLC in Canton.

POMPANO BEACH, FLORIDA

WALNUT CREEK, CALIFORNIA

CAMBRIDGE, MASSACHUSETTS

Kelsey is a real estate agent with Engel & Volkers in Boston.

ROUND LAKE PARK, ILLINOIS

JONATHAN RUIZ ’18 M.S. PVD STOUGHTON, MASSACHUSETTS

Jonathan is a senior associate in resource management for KPMG in Boston.

BLAIR SCHAEFFER PVD RUMFORD, RHODE ISLAND

Blair is the associate director of business operations and enrollment for continuing education at Rhode Island School of Design in Providence.

PHILIP SEGERSON ’15 MBA

PVD

DUDLEY, MASSACHUSETTS

Philip has been named manager for the New England offices of Hagen, Streiff, Newton & Oshiro.

www.jwu.edu

43

CLASS NOTES AMANDA SEIGAL ’17 MBA

PVD

NORTH EASTON, MASSACHUSETTS

Amanda is a registration manager at Convention Data Services in Bourne.

JUSTIN SITZER ’14 MBA PVD NEW YORK, NEW YORK

Justin is a senior associate at Ernst & Young in New York.

JASON SMITH ’14 M.A.T. PVD OXFORD, MASSACHUSETTS

Jason is a sous chef at L’Espalier in Boston.

NATHAN SMITH PVD SAN FRANCISCO, CALIFORNIA

MEGAN CARNEY NMI MACOMB, ILLINOIS

Megan is the assistant director of student conduct and community standards at Case Western Reserve University in Cleveland, Ohio.

JOSHUA COGDELL PVD MELROSE, MASSACHUSETTS

Joshua is a recruiting manager with Hollister Staffing in Boston.

CARLOS DE LA FUENTE NMI MIAMI, FLORIDA

Carlos is the founder and lead consultant for Enjoy Hospitality in Miami.

Nathan is the commission and wholesale operations manager for Wise Sons Delicatessen in San Francisco.

ALISON DENTON PVD

JOHN WHITE PVD

LORRIE DICKERSON PVD

BOLINAS, CALIFORNIA

John is a personal chef with Out of the Blue Enterprises in Bolinas.

EDWIN YANES CLT CHARLOTTE, NORTH CAROLINA

Edwin is the banquet, food and beverage operations manager for the Charlotte Regional Visitors Authority.

2013 ALEXA ABBANANTO PVD MCLEAN, VIRGINIA

Alexa is the manager of global brand sales and commercial integration at Hilton Worldwide Inc. in McLean.

ROBERT AQUINO PVD BILLERICA, MASSACHUSETTS

Robert is a sous chef at Saltbox Kitchen in Concord.

SAMANTHA ARREDONDO

PVD

NORTH ATTLEBOROUGH, MASSACHUSETTS

Samantha is a marketing manager for Stirrings in Mansfield.

MICHAEL BARJUDINAS PVD MANALAPAN, NEW JERSEY

Michael is the key account specialist/culinarian for InFusion Sales Group in Mineola, New York.

CHICAGO, ILLINOIS

Alison is a sous chef at RPM Steak in Chicago.

JOHNSTON, RHODE ISLAND

Lorrie is an adjuster for Amica Mutual Insurance in Lincoln.

ANDREW ESTRADA PVD NEW YORK, NEW YORK

Andrew is the restaurant manager and sommelier for The Patina Restaurant Group in New York.

MAEVE GUIDERA PVD

[15] NICOLE PENSABENE

PVD

NORTH PROVIDENCE, RHODE ISLAND

Nikki is the founder and owner of byPensa, a boutique cake studio located in the East Village neighborhood of Manhattan. The studio specializes in wedding cakes, custom cookies and special affairs, taking inspiration from nature, architecture, textiles and fashion. byPensa won a 2018 Couple’s Choice Award, which recognizes the top five percent of wedding professionals nationwide.

Nikki was a repeat vendor for the Food Network’s “Chopped’s mystery baskets” and has done business for many known companies such as Harper’s Bazaar, Taste of Home, Lululemon and Dinosaur BBQ. She was also featured in Red Tricycles’ “NYC Most Amazing Birthday Cakes” and the “2018 Wedding Cake Trends Everyone Will be Talking About”

by Wedding Wire.

SHARAY RAMOS PVD VALLEY STREAM, NEW YORK

Sharay is a pastry chef for Freemans in New York.

BOSTON, MASSACHUSETTS

BETHANY STANTON PVD

Maeve is a packaging communications manager with Welch’s in Concord.

KINGSTON, WASHINGTON

NANCY JAQUINS PVD QUINCY, MASSACHUSETTS

Nancy is a catering manager for Restaurant Associates at The Massachusetts Institute of Technology.

KARRIFFE NUNES PVD MIAMI, FLORIDA

Karriffe is the in-room dining manager at the Mandarin Oriental Hotel Miami.

TIOUBA PARRIS PVD BROOKLYN, NEW YORK

Tiouba is a senior account executive for Harrison and Star in New York.

Bethany is a senior administrative assistant at Casey Family Programs in Seattle.

2014 MIRANDA BASSAGE PVD WEEHAWKEN, NEW JERSEY

Miranda is manager of digital partnerships for Initiative in New York.

ASHLEY BOUKHARI PVD NORTH PROVIDENCE, RHODE ISLAND

Winter 2019

MATTHEW COUPE PVD NORTH SCITUATE, RHODE ISLAND

Matthew is the alumni and community liaison for Leadership Rhode Island in Providence.

KAYLA GIPNER CLT CHICAGO, ILLINOIS

Kayla is the venue sales manager for Calihan Catering in Chicago.

ALISON GREENE PVD WEST WARWICK, RHODE ISLAND

Alison is an administrative assistant for Brown University in Providence.

JULIE GUSS PVD MOHNTON, PENNSYLVANIA

Julie is a digital key implementation coordinator for Hilton Worldwide.

TAYLOR LEVESQUE PVD NASHUA, NEW HAMPSHIRE

Taylor is a store manager for Caffe Nero in Boston.

ANDREW MAHFOOD NMI DEERFIELD BEACH, FLORIDA

Andrew is a sous chef at The Office Delray in Delray Beach.

KAMARIA MCCALL NMI NORTH MIAMI, FLORIDA

Kamaria is the founder and CEO of Empire Fashion Firm LLC in North Miami.

ALEXANDRA O’NEIL PVD LINCOLN, RHODE ISLAND

Ashley is the assistant general manager for the Hilton Garden Inn Waltham in Massachusetts.

Alexandra is an account executive for Advantage Marketing Solutions.

KYLE BRIGANDI PVD

NEW YORK, NEW YORK

STEPHANIE PIPERIS PVD

Kyle is a freelance graphic designer.

Stephanie is a copywriter for DiMassimo Goldstein in New York.

MARQUIS COOPER PVD

THOMAS RAMBO PVD

CONCORD, MASSACHUSETTS

ATTLEBORO, MASSACHUSETTS

Marquis is the senior audit associate at Gray, Gray & Gray LLP in Canton.

44

15

SELINSGROVE, PENNSYLVANIA

Thomas is chef de cuisine at Avenue N in Rumford.

MICHAEL ROMANO PVD

MICHELLE MOONEY PVD

OAK RIDGE, NEW JERSEY

PROVIDENCE, RHODE ISLAND

Michael is the food and beverage manager for Stone Water at Three Peaks Marina in Lake Hoptacong.

Michelle is a job seeker consultant for Rescare in Providence.

MICHELLE SIDRAN PVD

LANCASTER, NEW YORK

ANN MARIE NOWICKI PVD

Tina owns The Curated Experience.

Ann Marie is the nutrition resource manager of the Food Bank of Western New York. She provides nutrition education and technical support to the Food Bank’s member agencies throughout Cattaraugus, Chautauqua, Erie and Niagara counties. As a certified ServSafe instructor, she regularly administers the food safety course to Food Bank agencies that serve prepared food.

NAKESHA WILSON PVD

KATHRYN OLIVER PVD

BROOKLINE, MASSACHUSETTS

Michelle is a travel consultant with The Lola Travel Company in Boston.

KAYLA SYPEK PVD WESTHAMPTON, MASSACHUSETTS

Kayla is the owner and founder of It Takes Two Bakery in Westfield.

TINA WILLIAMS NMI ELIZABETH, NEW JERSEY

NORTH PROVIDENCE, RHODE ISLAND

Nakesha is senior accounting analyst for CVS Health in Woonsocket.

2015 JOSHUA BASKEY CLT CHARLOTTE, NORTH CAROLINA

Joshua is the food and beverage manager at Ballantyne Country Club in Charlotte.

JAMES COBB PVD CHICAGO, ILLINOIS

James is the project coordinator for closerlook inc., a digital marketing agency in Chicago.

NATHANIEL KELLIEHAN

NMI

BROOKLYN, NEW YORK

Nathaniel is a paralegal for the Brooklyn Defender Services.

THOMAS KURZA PVD RINGWOOD, NEW JERSEY

Thomas is director of sales for Global Food Solutions in Hauppauge, New York.

TYLER MASON PVD DALLAS-FORT WORTH, TEXAS

Tyler is the food and beverage manager at the Hyatt Regency Dallas-Fort Worth, Texas.

CHAMPIONS GATE, FLORIDA

Kathryn works in the reservation center at Walt Disney World Resort in Florida.

DEVIN RAINONE PVD WEST WARWICK, RHODE ISLAND

Devin is an investment advisor representative for Barnum Financial Group in Warwick.

ERICA SHARP PVD BROOKFIELD, CONNECTICUT

Erica is a residence hall director at Eastern Connecticut State University in Willimantic.

WILLIAM STENGER ’17 MBA

PVD

PROVIDENCE, RHODE ISLAND

William is a restaurant manager for Legal Sea Foods in Boston.

GABRIEL SUBERO NMI NORTH MIAMI BEACH, FLORIDA

Gabriel is the marketing director for Sergio’s Cuban Cafe + Grill in North Miami.

WEDDING

2015 [16] LISAMARIE (IANUZZI) BAILEY PVD and MATTHEW BAILEY ’09 PVD September 9, 2017

REBECCA ZIMMERMANN

PVD

16

BRIAN FACKLAM PVD GRAYSLAKE, ILLINOIS

Rebecca is the bakery manager for Sugar Coated Bakery in Dracut.

Brian is an associate development chef for ConAgra Foods Inc. in Chicago.

2016

FOSTER, RHODE ISLAND

LOWELL, MASSACHUSETTS

LINDSAY ADAM PVD BOXFORD, MASSACHUSETTS

Lindsay is the marketing manager for The Salvation Army at the Boston Kroc Center.

GIULIANNA BAIER PVD NORWALK, CONNECTICUT

Giulianna is the restaurant food & beverage manager for the New York Yacht Club.

ALBERO BERUL PVD SAN FRANCISCO, CALIFORNIA

Albero is the studio manager for Guitar Center in San Francisco.

[17] EDMUND CABELLON ED.D. PVD BROCKTON, MASSACHUSETTS

Edmund is vice president for student services and enrollment management at Bristol Community College.

17

ASHLY GAULIN PVD Ashly is the assistant food and beverage director for Kirkbrae Country Club in Lincoln.

KAITLYN GREENE PVD HARRINGTON, DELAWARE

Kaitlyn is an exhibit sales and services assistant for the Association for Print Technologies in Reston, Virginia.

ELIZABETH MARINARO PVD PALO ALTO, CALIFORNIA

Elizabeth is a website photo producer.

SABRINA MIRABELLA PVD CHICAGO, ILLINOIS

Sabrina is an associate research and development chef for CSSI in Chicago.

RAFAEL NIN NMI MIAMI, FLORIDA

Rafael is a real estate agent with One Stop Realty in Miami.

AGNES PELOPIDA ED.D. PVD WEST WARWICK, RHODE ISLAND

WILLIAM THOMPSON PVD

Agnes is a K–12 literacy coach with the Narragansett School District.

CHICAGO, ILLINOIS

Will is the co-founder of Chow in Chicago.

STEPHANIE PENA PVD UNIONDALE, NEW YORK

CARL TRACY PVD

Stephanie is the catering administrator at the Radisson Hotel Hauppage-Long Island.

MARLBOROUGH, MASSACHUSETTS

Carl is an operations manager at Snapchef in Worcester.

BRIELLE MINUTILLO PVD

JUWAN COOK PVD

HASBROUCK HEIGHTS, NEW JERSEY

PROVIDENCE, RHODE ISLAND

Brielle is a marketing manager for Leebro POS in New York.

Juwan is a chef at Pot au Feu in Providence.

ANGELA PETERSON PVD CAMBRIDGE, MASSACHUSETTS

Angela is a pastry chef at Catalyst Restaurant in Cambridge.

www.jwu.edu

45

CLASS NOTES ELIZABETH QUINN PVD HUNTINGTON, NEW YORK

Elizabeth is the strategic planner for Spark Foundry in New York.

JOANY SANTA ED.D. PVD PROVIDENCE, RHODE ISLAND

Joany is the director of human resources for Falmouth Public Schools in East Falmouth, Massachusetts.

ALEXIS SMITH PVD PAWTUCKET, RHODE ISLAND

Alexis is a sales supervisor for Michael Kors in Wrentham, Massachusetts.

SAUMIL SOLANKI MBA

PVD

PROVIDENCE, RHODE ISLAND

MAYARI VELASQUEZ CREACH PVD MARLBOROUGH, MASSACHUSETTS

LAUREN VIEIRA M.S.P.A.S. NEW BEDFORD, MASSACHUSETTS

[19] JORDAN LACEY PVD

2017

Jordan is the event manager for the New York Marriott Downtown.

Ashley is the floor manager at Eataly Boston.

EVAN BESCRIPT PVD

[18] MONICA SOUZA M.S.P.A.S. PVD

Evan is the associate development chef for ConAgra Foods Inc in Chicago.

Monica is a physician assistant at Rhode Island Hospital in Providence, Rhode Island.

18

CHICAGO, ILLINOIS

EMILIA DASILVA-TAVAREZ MBA PVD PROVIDENCE, RHODE ISLAND

Emilia is a business consultant in Providence.

NARINE EMDJIAN MBA

PVD

WARWICK, RHODE ISLAND

Narine is a public relations and outreach consultant in Warwick.

EMILY HALO PVD NORTH PROVIDENCE, RHODE ISLAND

LEANNA STEIN PVD NEW YORK, NEW YORK

Leanna is a copywriter for Digitas Health in New York.

JESSICA TURNER PVD SWANSEA, MASSACHUSETTS

Jessica has been appointed marketing content manager for NFI Corporation in New Bedford.

Emily is a retail manager for Sodexo at the UMass Memorial Medical Center in Worcester.

DMYTRI JOHNSON PVD BROOKLYN, NEW YORK

Dmytri is the digital media planner at Media Storm in New York.

ZOE KIM PVD

46

Winter 2019

JACKSONVILLE, FLORIDA

MATAWAN, NEW JERSEY

SAMANTHA CREECH CLT DAVIE, FLORIDA

WARWICK, RHODE ISLAND

Maria is director of marketing for Lumetta in Warwick.

BRIGHTON, MASSACHUSETTS

AURA QUINTERO ONL PAWTUCKET, RHODE ISLAND

Aura is the owner of Aura’s Chocolate Bar in Providence.

BROGAN SAVAGE PVD FARMINGDALE, NEW JERSEY

Brogan is the event coordinator for Hamilton Farm Golf Club in Gladstone.

NATHANIEL SCHOEN-RODA

DEN

AURORA, COLORADO

Nathaniel is the head chef at The Whiskey Biscuit in Denver.

KASEY STEWARD PVD SHARON, MASSACHUSETTS

Kasey is a sales associate at TJX Companies Inc. in Canton.

JOANNE SUAREZ PVD EAST BOSTON, MASSACHUSETTS

Joanne is a clinical treatment coordinator at Casa Esperanza Inc. in Boston.

AUSTIN VAZIRI PVD CHICAGO, ILLINOIS

Zoe is the housekeeping manager at the New York EDITION. JOVITT KIURE ’18 MBA

LAURA VILLANUEVA MBA ONL

FITCHBURG, MASSACHUSETTS

Laura is a global training coordinator for Microsoft.

Jovitt is a staff accountant with Nexamp.

Kyra is a line cook at The Forge in Miami Beach.

Samantha is a membership development associate with the Miami Dolphins.

MARIA MELGAR MBA PVD

Austin is a research chef for Charlie Baggs Culinary Innovations in Chicago.

PALISADES PARK, NEW JERSEY

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

KYRA COX NMI

Lauren is a PA-C (certified physician assistant) at South County Dermatology in East Greenwich, Rhode Island.

KINGSTON, MASSACHUSETTS

PAWTUCKET, RHODE ISLAND

2018

PVD

ASHLEY ADAMCEWICZ PVD

EMILY WRIGHT PVD Emily is an event assistant for Future Events Productions in Pawtucket.

Mayari is a private chef whose blog is “Mayari’s Voyage.”

Saumil is a software consultant with Symtrax Corporation.

NORTH DIGHTON, MASSACHUSETTS

19

CHICAGO, ILLINOIS

JESSICA WELLHAUSEN PVD MOUNT SINAI, NEW YORK

Jessica is the housekeeping manager for Row NYC Hotel in New York.

JOSEPHINE GELFIN PVD Josephine is a sales representative for Liberty Mutual in Boston, Massachusetts.

YAMARI HANSLIP NMI NORTH MIAMI, FLORIDA

Yamari is a cook at the St. Regis Hotel and Resorts Bal Harbor.

CHRISTOPHER KOSTER PVD CHAPPAQUA, NEW YORK

Christopher is the operations manager at Row NYC Hotel.

MONICA MARTINEZ NMI FORT WORTH, TEXAS

Monica is a food and beverage supervisor for Sodexo in Miami.

JUAN MEJIA NMI MIAMI, FLORIDA

Juan is a line cook at The Forge in Miami Beach.

JORDAN SCHORR PVD PROVIDENCE, RHODE ISLAND

Jordan is a graphic designer for Hasbro Inc. in Pawtucket.

CAROL VIAMONTE PVD CHICAGO, ILLINOIS

Carol is a mortgage specialist for Guaranteed Rate in Chicago.

HEATHER YOUNG PVD FLEMINGTON, NEW JERSEY

Heather is the business development coordinator for TBW Chiat/ Day in New York, New York.

IN MEMORIAM ALUMNI

JOHN K. SROKA ’77 March 16, 2018

ALISSA A. WORTHINGTON ’91 September 26, 2018

ANDREW BUHRMAN ’05 June 8, 2013

MALCOLM W. GAUL ’52 November 17, 2017

WESLEY J. DASZUTA ’78 December 7, 2016

JONATHAN B. TACKER ’93 March 5, 2015

JENNIFER J. HALL ’05 September 16, 2018

ROLLAND GRANT ’57 April 3, 2018

DAVID J. ARNOLDIN ’79 September 7, 2018

JAMES C. BENNETT ’94 September 23, 2018

BUNTY SHAH ’05 October 22, 2017

JOHN DAMICO ’60 December 19, 2017

FRANK R. BRADBURY ’79 September 5, 2018

DAVID S. KAPLAN ’94 July 21, 2018

JOHN G. CURRIN ’06 March 20, 2018

ARTHUR CARLSON ’66 April 29, 2018

GERTRUDE M. CASHMAN ’79 March 29, 2018

PAUL S. PLOTT ’94 July 9, 2018

ERICA WHITE ’06 June 22, 2018

CAROLE A. FICO ’66 March 31, 2018

KEVIN TRAVERS ’79 July 6, 2016

LINDA YEAROUT ’94 May 17, 2018

DAVID J. OLIVEIRA ’10 March 12, 2017

PASQUAL DEMASI ’67 September 4, 2018

MICHAEL DONNELLY ’81 June 12, 2018

JOSE N. CRIME ’95 April 5, 2018

MYCHAL S. SIBERT ’10 April 20, 2018

JOHN KEATING ’68 January 14, 2018

ROBERT L. EDMONDS ’81 April 9, 2018

CHESTON A. KNOTTS ’95 June 6, 2018

GRANT B. CURTIS ’11 March 16, 2018

JOHN BLANKENSHIP ’69 May 14, 2018

SALLY I. SCRANTON ’81 March 18, 2018

PAUL E. POWELL ’95 February 20, 2018

ALIYAH A. BOATWRIGHT ’17 September 3, 2018

WAYNE L. DEMERS ’72 March 30, 2018

MICHAEL A. CATTALO ’82 July 20, 2018

DANIEL R. BARASH ’96 March 11, 2018

HAILIE M. YARNELL ’17 June 4, 2018

JOYCE A. MCGOVERN ’72 July 6, 2018

DENISE BENOIT ’83 July 14, 2018

BIRCH L. DEVAULT ’96 July 2, 2018

MARGARET M. HECKLER ’75 HON. August 6, 2018

DENISE M. CRIOLLO ’83 July 23, 2018

JULIE R. GREGORY ’96 March 29, 2018

FACULTY, STAFF AND FRIENDS

ERNEST H. CHILVERS ’76 June 2, 2018

DAVID CUOZZO ’84 March 18, 2018

BRIAN MURRAY ’96 May 2, 2018

LAUREN BICKFORD August 2, 2018

ALLAN J. MACEACHERN ’76 April 21, 2018

OLIVER VILLEGAS ’85 August 19, 2018

KEVIN S. NEEDHAM ’96 May 10, 2018

RICHARD T. BROWN January 27, 2018

WILLIAM R. WHITNEY ’76 August 26, 2015

JAMES V. CARROLL ’86 April 19, 2018

MARCUS O. SCARTH ’96 July 7, 2018

ALFRED CARPIONATO August 25, 2018

EILEEN BENEDETTI ’77 April 26, 2018

LISA R. VEILLEUX ’87 July 24, 2018

NORMAND PARENT ’97 May 30, 2018

BARNET FAIN May 4, 2018

RAYMOND J. GRANT ’77 May 9, 2018

ANDREA G. HEEKIN ’90 August 14, 2018

JILL A. ARRINGTON ’98 July 18, 2018

BARBARA R. LECLAIR September 18, 2018

RAYMOND S. HAHN ’77 June 14, 2018

ROBERT D. PATERSON ’90 September 1, 2018

LISA CORY ’99 June 21, 2018

JOE MEDLIN May 26, 2015

LOUIS A. HARMON ’77 April 12, 2018

SANDRA E. STEVENS ’90 July 27, 2018

L. EDWIN BROWN ’00 HON. May 25, 2018

JESSIE F. NEUDIGATE August 12, 2013

THOMAS W. JONES ’77 May 29, 2013

THOMAS F. KEANE JR. ’91 May 19, 2018

JOSEPH P. HEWETT ’00 May 6, 2013

BETTY F. SCHOENBAUM July 31, 2018

DALE A. MCCAUGHEY ’77 March 12, 2015

LIAM J. LUCEY ’91 August 9, 2018

CHRISTOPHER SCHUMACHER ’00 June 4, 2018

ALBERT MILLER ’77 September 7, 2018

DEMETRIS VOYIATZIS ’91 August 19, 2018

ERIK C. MADSEN ’01 April 2, 2018

DIMAS A. PAVAO ’77 August 1, 2018

LISA B. WINTERS ’91 July 5, 2018

MICHAEL J. FOLLIS ’04 April 12, 2018

www.jwu.edu

47

CAREER UPDATE Hospitality at the Bottom of the World As executive chef for the U.S. Antarctica program, Adelaide Rosic ’11 thrives on the challenge of 30-below temps and keeping nearly 1,000 employees from getting hangry on the least habitable continent Christmas Dinner, 2014

June 1, 2017

I arrived on station for the first time on Christmas Eve. The sun shone throughout the night, which was something to get used to. I flew on an LC-130, an eight-hour flight from Christchurch, New Zealand, to McMurdo Station, the U.S.-run scientific research station. I had wanted to work in Antarctica for many years for the adventure, travel and challenge, and would be there as a production cook. When I reported for work the next morning, Christmas Day, the kitchen was buzzing with cooks getting dinner ready for the 850 people on station.

I sat on the C-17, a military transport aircraft, heading to my fourth season as a chef in Antarctica. The plane’s skis landed smoothly on the Ross Ice Shelf and as we stepped off, I felt the -60ºF temperatures immediately. It was pitch dark, except for the lights lining the ice runway. The moon helped guide “Ivan the Terrabus” on the ice roads to McMurdo Station.

June 24, 2017

In a small community of 150 at South Pole Station and about 900 for McMurdo, food is at the heart of our operation. We have a burger bar, burrito bar, pizza at every meal, a full deli, and a bakery that provides fresh-baked bread daily and sweet treats. Freshies (fresh fruits and vegetables) are not always available (and some people hoard them), but we do receive them weekly through the summer.

December 31, 2016

During the winter, people can get Polar T3 syndrome from a decrease in levels of the thyroid hormone T3; it can cause forgetfulness, cognitive impairment and mood disturbances. Sometimes I find myself staring into the distance or grabbing something for work, walking a few steps and entirely forgetting what I am doing.

When I am on station, I crave sushi. When I arrive back in Christchurch, New Zealand after my season of work in Antarctica, I go to an Indian restaurant. The food we cook is tasty, but it is made to please 950 at a time so nothing is too exotic or spicy. Often, one of our skuas (Antarctic birds) will sit atop the food waste bin. We cannot disturb or move wildlife according to the Antarctic Conservation Act, which is U.S. law, so we must wait until he flies off to take out the trash; you just check back in a half hour to see if he is gone.

To ring in the New Year, 40 of us hiked the 754-foot Observation Hill, which overlooks McMurdo. There was a silent dance party halfway up Ob Hill as people popped in their headphones, dancing to songs brought down when they left the U.S. because we are not able to download music due to internet bandwidth limitations. Sometimes a celebration includes ice from glaciers that can be thousands or millions of years old as we share in ancient ice and whiskey.

When I am not in Antarctica, I work in Denver, Colorado for the planning season. We get a one-time annual food order that arrives in late January; a vessel brings all of the food we will need for 13 months.

I assist with that order, planning for the following summer, communicating with the winter teams at all three stations and work on projects for the future. I also do the hiring for the back of the house for McMurdo, South Pole, and Palmer stations. I fly down to McMurdo each season from August to February. During my time “on ice” I am stationed at McMurdo, but I visit the field camps and South Pole regularly. This is my dream job. I am proud to be a part of something so big and impactful that supports scientific research. We are the fuel and moral support for the station. I love coming to work, even when it’s 30-below outside!

McMurdo Station

Eli Duke

Ivan the Terrabus

48

Winter 2019

3.20.19 It’s going to be big! March 20 is JWU’s

1 ST ANNUAL DAY OF GIVING A 24-hour fundraising challenge and opportunity to join with alumni, faculty, staff, students, parents and friends to give back and make a real difference in our students’ lives.

More information to come!

Can’t wait that long?

Call 401-598-2185 or visit giving.jwu.edu to make a big impact right now.

NONPROFIT ORG. U.S. POSTAGE PAID

8 Abbott Park Place, Providence, RI 02903

JOHNSON & WALES UNIVERSITY

CHANGE SERVICE REQUESTED

Every day is game day for performance cooks Kelsey Trent ’15 and Anthony DiCicco ’14 at EXOS performance facility in Phoenix, Arizona