JWU Family Connection | Providence Campus, Spring 2018

jwufamily connection

PROVIDENCE CAMPUS

Spring 2018

FEATURES FOCUS 2022, new semester system, Chancellor Bowen announces retirement

ONE QUESTION, THREE ANSWERS Why did you choose JWU?

CAMPUS NEWS Distinguished visitors, new criminal justice chair and more

RECIPE Seven spice salmon

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

20 22 Johnson & Wales University will be known for its preeminence in the study of food, interdisciplinary course offerings, experiential

of food and its relationship to the world we live in,” as indicated in the plan’s vision statement. It also forecasts an exceptional and diverse faculty highly engaged in the most effective teaching and learning methods. The launch of a faculty institute to promote excellence in teaching and learning, scholarship, and a collaborative exchange of ideas will boost this initiative.

The plan embraces the development of an “interdisciplinary curriculum designed to allow students to explore and navigate careers in a variety of industries and professions,” and envisions significant growth in graduate level program offerings and online education enrollments.

learning, exceptional faculty, and a global and diverse student body at the conclusion of the university’s recently launched, strategic, 5-year initiative: FOCUS 2022.

Called “bold and ambitious” by Providence Campus President and Chief Operating Officer Mim L. Runey, LPD, the plan articulates the university’s vision for its future which builds on recent advancements and institutional mission of providing students an exceptional education that inspires professional success and lifelong personal and intellectual growth.

“We will continue to keep our students at the center of what we do as we prepare them for their career of choice,” said Runey in a message to the JWU community. “We will seek opportunities that allow students to compete for national recognition in their chosen discipline and use leadership lessons gained in clubs, organizations and teams as a way of shaping their future.”

Runey also said that JWU’s student body will continue to reflect the realities of global diversity, and that JWU will strengthen its century-old commitment to “bridge classroom experiences with the opportunities that abound in and outside of JWU. All future graduates of JWU will have an experiential learning opportunity.”

The 5-year plan calls for significant advancements in the academic arena, including the creation of a new college focused on an interdisciplinary approach to food. Johnson & Wales will For more on FOCUS 2022, hear from President leverage its global reputation in culinary educaRuney in this video. tion and establish itself as a leader in the “study JWU Family Connection | Spring 2018

CONVERSION TO SEMESTERS As announced in the fall to students, faculty, staff and Wildcat families, Johnson & Wales University will be transitioning from a term calendar to a semester system starting in fall 2018 for all graduate degree programs, except for the master’s level education programs. The conversion to semesters will be completed in fall of 2020 for all undergraduate, continuing education and master’s level education programs offered at the university.

“The conversion to semesters is another component of how Johnson & Wales University is fulfilling the promise to provide an exceptional education for our students,” said Lily S. Hsu, EdD, provost.

The university has created a webpage that contains FAQs and academic calendars, which will be updated as the university moves through the process. A few highlights: • The annual cost to attend JWU will be the same under a semester calendar as it would be under a term calendar. Students will see that billing is different — twice per year instead of three times per year. The university offers several payment options.

• Financial aid eligibility will not change as a result of JWU transitioning to a semester system, but financial aid will only be disbursed twice per year instead of three times per year.

JWU Family Connection | Spring 2018

• It should not take longer for your student to complete their program. Each program’s curriculum and courses will be adapted for a semester calendar. For the majority of undergraduate programs under a semester calendar, students will need to successfully complete 10, 3.0 credit courses per year in order to graduate in 4 years. Currently, students take 10, 4.5 credit courses per year to graduate in 4 years under a term calendar.

• Under the semester calendar, the course work load will be distributed over a 16-week period instead of over 11 weeks, providing students more time to complete course work.

It is strongly recommended that your student meet with his or her faculty advisor or assigned academic counselor in Student Academic Services to create and continually review a plan that will keep them on track toward graduation.

Questions can be sent to semesters@jwu.edu.

CHANCELLOR JOHN J. BOWEN ’77 ANNOUNCES RETIREMENT

Upon returning to campus in January after winter break, the Johnson & Wales University community received a message from Chancellor John J. Bowen ’77 announcing his retirement after serving JWU for 44 years, effective December 31, 2018.

Chancellor Bowen shared that “it’s been a privilege and a pleasure to work alongside all of you, transforming this institution from a ‘one student, one typewriter’ business school to an internationally recognized university.”

JWU Family Connection | Spring 2018

As a first-generation college student, Chancellor Bowen’s passion has been higher education.

“Helping students achieve their dreams of attaining a college education has been my lifelong commitment, and I look forward to continuing that work for the remainder of my time here,” he says. “I plan to leave Johnson & Wales University better than I found it.”

ONE QUESTION THREE ANSWERS JWU students come from all over the globe to become a Wildcat in Providence, Rhode Island. But what brings them here? We asked three students who are a long way from home to share their stories.

Aimee Tran’s home is in Vietnam (8,792 miles from Providence). As a high school senior exchange student in South Carolina, she met a JWU admissions representative. “I was looking for a top hospitality school that is career-focused and would give me opportunities,” Aimee recalls. Since becoming a Wildcat, Aimee has been involved in many organizations, including OTEAM, Student Government, NSMH and JWU Global — which has allowed her to help other international students adjust to life in the U.S. Graduating with a degree in Hotel & Lodging Management in May 2018, Aimee is excited to begin her career with Equity Residential in New York City.

Cheyenne Thompson, from Wichita, Kansas (1,588 miles from Providence), was seeking adventure, a collaborative environment and the opportunity to affect change when conducting her college search.

She recalls, “If I fell in love with the virtual tour, I can imagine falling in love with the place when I get there.

JWU Family Connection | Spring 2018

Jakob Neal ’21 is a first-year Robotics Engineering major from San Antonio, Texas (2,012 miles from Providence). He was encouraged to come to JWU by his grandfather, who spent time in Rhode Island and got to know some of JWU’s professors. Since arriving in Providence, Jakob has enjoyed his experience in the classroom, his involvement with the Wildcat Gaming Club, his student employment position with National Student Organizations, and supporting activities like JWU Wrestling’s Downtown Showdown. When asked about the biggest difference between life in Providence and San Antonio, Jakob says, “Everything is really close here — just a block away or a short bus ride.” He misses his friends and family back home, but acknowledges “they’re always rooting for me.”

And that’s exactly what happened!” Her leadership position with Admissions’ Collegiate Ambassador Team is something Cheyenne values most about her JWU experience. She also is proud to be the university’s first Health Science major to accept an internship. While Cheyenne occasionally misses the solitude of rural life in Kansas, she loves the culture, people and pace of life on the East Coast too much to ever leave.

CAMPUS NEWS DISTINGUISHED VISITING GUESTS

Jimmy Bannos ’04, chef-owner Students in the colleges of Hospitality of Chicago’s Management, Arts & Sciences and Culinary The Purple Pig, Arts were welcomed back from winter break returned to his by three distinguished visiting guests. alma mater to Dawn Sweeney, share his story, president and chief his secrets Jimmy Bannos ’04, chef-owner of Chicago’s The Purple Pig executive officer to running of the National a successful Restaurant Association, restaurant, and some signature Purple Pig dishes. shared her secrets Bannos encouraged College of Culinary Arts to success with students to read and learn as much as possible.

College of Hospitality “I try to read at least 30 minutes a day,” he said, Management students. “always keep learning new things.” He finished Dawn Sweeney of the National Sweeney highlighted by telling students, “Give your best and work for Restaurant Association the importance of the best!” teamwork in the restaurant industry as being the driving force behind success. “Working together with your team will make winning — in any capacity — sweeter,” she said.

National Public Radio’s Eric Deggans visited campus to discuss the importance of race in the media with the College of Arts & Sciences. He encouraged students to have an open dialogue about race. “Talking about race and gender isn't racist or sexist. People seem to believe that bringing up these issues makes you part of the problem, but white people have a stake in race issues the same way men have a stake in women's issues,” he noted.

JWU Family Connection | Spring 2018

Eric Deggans of National Public Radio

CAMPUS NEWS NATIONAL BOARD RECOGNIZES JWU ACCOUNTING PROGRAM AND AWARDS STUDENT SCHOLARSHIP College of Business student Olivia Tourony ’19 has received a $10,000 merit-based scholar-ship from the national organization Public Company Accounting Oversight Board.

Johnson & Wales was one of 167 institutions selected to nominate a promising student for this award.

Tourony, currently a junior in the undergraduate Accounting program, was nominated based on her interest and aptitude in accounting and auditing, and demonstration of high ethical standards.

Associate Professor Barbara Norris nominated Tourony for the award. “Olivia is an exemplary, hardworking student, and it is exciting to see her be rewarded with such a generous scholarship,” said Norris.

With her degrees, Tourony hopes to continue on to earn her CPA license and pursue a career in auditing.

“I couldn’t have picked a better program,” she said.

“If you have a passion for accounting and are willing to work hard, then this is the industry for you.”

JWU Family Connection | Spring 2018

MEET THE NEW CHAIR OF THE CRIMINAL JUSTICE DEPARTMENT Paul Sylvestre has a long history in the criminal justice field. He served on the Pawtucket Police Department for more than 20 years, working in the narcotics unit for most of his career.

Eventually, Sylvestre decided it was time for a change. “If I want to go to school, I want to learn from someone who works in the field,” he said. “You have a lot of universities now who are moving toward that trend. Johnson & Wales is already here.”

His combination of education and practical experience makes Sylvestre the perfect fit for the Criminal Justice program.

CAMPUS NEWS JWU’S FIRST NATIONAL CHAMPIONSHIP; WRESTLING COMPETES ON PPAC STAGE JWU wrestler, Jay Albis ’19, a criminal justice major, got a takedown in the final seconds to win JWU’s first NCAA National Championship in any sport. He defeated a

POLITICAL SCIENCE STUDENTS TACKLE CITY ISSUES WITH WARWICK MAYOR Political Science students got some real world experience when they travelled to Warwick City Hall to present Mayor Scott Avedisian with some potential solutions to Warwick’s biggest problems.

The hands-on project began earlier in the year, when Mayor Avedisian was invited to the classroom to describe four civic issues that the city of Warwick needed to address. The class then broke up into four groups to tackle each problem and outline three possible solutions.

Each group presented their proposed solutions in front of Mayor Avedisian; Janine Burke-Wells, the director of the Warwick Sewer Authority; and Patricia Reynolds from the Planning Department.

“I thought they all did a fantastic job,” Avedisian told the Warwick Beacon. “I like the model Johnson & Wales uses. They bring a different perspective where they basically tell us what’s directly on their minds.

It was very valuable for us.”

JWU Family Connection | Spring 2018

Wheaton College wrestler, 11-10, to capture the title at 125 pounds. Head Coach Lonnie Morris started the Wildcat program with 4 wrestlers in 1997. “He is so much more than a coach,” said Albis. “He’s a life mentor. I am who I am today because of him.”

Earlier in the season, JWU wrestling went where collegiate wrestling has never gone before. The team took the stage at the Providence Performing Arts Center (PPAC) for the Downtown Showdown against Roger Williams University. JWU put on a spectacular performance, beating Roger Williams with a score of 28-12.

CAMPUS NEWS CAREER FAIR

The 42nd Annual Career Expo on March 15 drew more than 1,200 JWU students to the Wildcat Center to meet with potential employers; seek internships, part-time and full-time jobs; or gather information. JWU hosted more than 160 employers, including FM Global, Johnson & Johnson, and US Customs & Border Patrol. The event resulted in 285 on-campus interviews.

COMMENCEMENT 2018 Check out JWU’s Commencement website for all details related to the ceremony.

JWU Family Connection | Spring 2018

CAMPUS NEWS INTERNATIONAL LEADERSHIP: OUR SOUTH AFRICAN EXPERIENCE During spring break, many students travel to a tropical destination or head home to spend time with family and friends.

But a group of 8 JWU students and 2 JWU administrators chose to experience the culture of South Africa, learning about its government and leadership within its communities.

Courtney Bynum, Alexis Kievning and Joseph Butts are 3 of the students who traveled to South Africa. Read more about their experience in their own words:

of the families did not speak English, so we had to find other ways of communicating. There was no running water, so we were given a bucket for us to bathe in. In the village there were mostly women leading the households — a form of leadership that may go unnoticed.

We visited the Apartheid Museum — it felt so alive! Looking at the history of the Apartheid, it was easy to draw direct comparisons to the slavery and segregation in US history, and even Nazi Germany. They all share the same principles of oppressing minorities and exploiting them for cheap labor.

We also visited two crèches, a preschool and a facility for disabled people. It was very sad to hear the struggles of the women working in these programs.

They dedicate their lives to caring for children and the disabled — despite little to no pay. These women exemplify what true leaders are because they choose to serve others in their community, even if they have nothing to gain from it.

After seeing how invested they are in bettering their community, it truly made us understand the meaning of “Ubuntu,” which translates as “I am because of you.”

After a long day of traveling from Johannesburg, This trip allowed us to understand how acts of we were all introduced to our homestay families. leadership are performed every day. We left with The parents and their children were very a motivation to be more invested in our campus, welcoming and made us all feel at home. Some local and global community.

JWU Family Connection | Spring 2018

JWU COLLEGE OF CULINARY ARTS

RECIPES

Seven Spice Salmon Chef Jonathan Poyourow, RD, LD, assistant professor WHAT YOU’LL NEED 16 ounces soba noodles 1 pound asparagus 1 pound salmon fillets 2 teaspoons Japanese Seven Spice (Shichimi Togarashi) 2 tablespoons vegetable oil 1 medium red onion, thinly sliced 3 green onions, thinly sliced 1 lime, juiced 2 tablespoons reduced sodium soy sauce

METHOD OF PREPARATION 1. Follow package instructions for noodles.

2. Slice off the bottom inch of the asparagus spears. Add the asparagus to the noodles for the last 2 minutes of cooking. Drain and set aside.

3. Remove and discard the skin from the salmon. Cut salmon into 3-inch chunks and rub with Japanese Seven Spice seasoning.

4. Heat 1 tablespoon of the vegetable oil in a large nonstick skillet on medium-high heat.

Add the salmon and cook for 3 minutes per side or until cooked through. Remove the salmon from the skillet.

JWU Family Connection | Spring 2018

5. To the same skillet, add another tablespoon of oil and the red onion. Cook 4 minutes.

6. In a small bowl, combine the lime juice and soy sauce.

7. To the skillet, add the noodles, asparagus, lime-soy sauce mixture, and half the green onions. Cook for 1 minute.

8. Divide noodles between 4 bowls and top with the salmon.

9. Garnish with the remaining green onions.

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