jwufamily connection
PROVIDENCE CAMPUS
Fall 2016
JWU CUP — ATHLETIC SEASON KICK-OFF
CONVOCATION Four campuses unite students in university tradition
STATE OF THE CAMPUS ADDRESS
CAMPUS NEWS Students talk about their leadership experiences; campus goes tobacco-free
RECIPES JWU faculty chefs share their favorite recipes
This is a publication of Johnson & Wales University specifically created for families and designated contacts of JWU students.
DEAR JWU FAMILIES, Welcome to the JWU Wildcat community. Your student is finally here. Can you believe it? As parents, family members and supporters of
STAY CONNECTED. Communicate with your student regularly, but don’t be offended if he or she does not respond immediately. Set days and times you plan to communicate with each other. UNDERSTAND THAT YOUR ROLE IS CHANGING. Talk with your student about this. It’s a transition for you, too.
PROVIDENCE
WELCOME
KNOW YOUR RESOURCES. Learn all that JWU has to offer in order to help your student succeed. If he or she is not sure where to begin, contact the Parent & Family Relations Office.
current JWU students, we know that this first month is a transition for both you and your Wildcat. It is normal to feel both excited and nervous about the new experiences. In order to support you during this time, “seasoned” JWU families on the Parent & Family Advisory Board have provided tips to guide you through this first term. We wish you luck during the first term and look forward to seeing you at Wildcat Family Weekend, Oct 21–23. Thank you, Parent & Family Advisory Board
JWU Family Connection | Fall 2016
KNOW WHEN TO STEP BACK. College is a time to help your student develop problemsolving skills and self-sufficiency. PREPARE YOURSELF FOR HOMESICKNESS. Encourage your student to stay on-campus to connect with his or her new community and to form new relationships. READ THE MONTHLY PARENT & FAMILY E-NEWSLETTER. You’ll stay up-to-date with campus events, important dates and more. DON’T GIVE IN. If your student starts to doubt his or her abilities, remind your student of what he or she is capable of. There will be bumps in the road, but you will champion your student through it.
ATHLETIC SEASON KICK-OFF
JWU’s athletic season kicked into high gear as men’s and women’s soccer from all four campuses participated in this year’s JWU Cup on September 2 and 4 at the Scotts Miracle-Gro Athletics Complex, Providence Campus. Since the teams had never played each other before, spirit was high — players and coaches were more than ready for the challenge of making it to the championship, and all brought their best in a series of hard-fought matches. continued... JWU Family Connection | Fall 2016
JWU CUP, cont.
The first round was held Friday night, with both the men’s and women’s Providence and Denver teams moving on to the championship on Sunday. The final matches were decided by the closest of scores, 1-0, with Providence ultimately winning both contests in penalty kick shootouts. North Miami defeated Charlotte in the consolation game, ending in a 3-1 win for men’s soccer and 4-0 win for women’s soccer. The greatest part of the event wasn’t only tallied in wins and losses. Meeting fellow JWU studentathletes and learning about the other campuses were equal highlights of the tournament. Valentine Salinas, a student at the North Miami Campus, likely spoke for many when he said, “We’re all family; we’re all from JWU. It’s a great experience.” JWU Family Connection | Spring Fall 2016 2016
Top: Providence Campus women’s soccer team with JWU Cup trophy. Bottom: Providence Campus vs. Denver Campus men's soccer championship game.
CONVOCATION: CAMPUSES UNITE STUDENTS IN UNIVERSITY TRADITION
Providence Campus
Convocation is an exciting time for each of the four Johnson & Wales campuses to officially induct the Class of 2020 into the academic community, and bring together faculty, staff and alumni to convey wisdom and advice.
continued... JWU Family Connection | Fall 2016
CONVOCATION, cont. At the North Miami Campus, words of wisdom centered on the theme of people, places and patience. These are the three things every college student needs to be successful, according to The New York Times bestselling author and JWU North Miami convocation speaker Harlan Cohen. As new students gathered to take their oath to uphold the principles of the Wildcat Way, Cohen encouraged students to look to the people surrounding them for support, including friends, professors and advisors, to help keep them on track. Cohen shared the various stages students will encounter, including emotional, physical, academic, social and financial. Though these places can be difficult at first, they will likely become an opportunity for growth. He also emphasized that patience requires persistence.
Charlotte Campus
JWU Family Connection | Fall 2016
North Miami Campus
Students should recognize that things may take time, but it doesn’t mean they won’t happen. Incoming students filing into the Wildcat Center at the Charlotte Campus for Convocation must have felt like rock stars, as they were greeted with music and lines of cheering returning students. Campus president Robert Mock Jr., EdD, urged students to “…get involved and be your authentic self. Make friends, get to know the people around you, and get out of your comfort zone. Professors are the knowledge providers for our university. They can be your greatest asset.” Ray Zoller, associate instructor, delivered the keynote address based on the campus-read book, “This I Believe.” Brianna Small, Student Government Association president, got the Class of 2020 on their feet to read the JWU Honor Code in unison, then don a pin as a reminder of the pledge. continued...
CONVOCATION, cont. JWU’s Providence Campus also celebrated the start of the academic year with Convocation at the historic Providence Performing Arts Center. The Class of 2020 took selfies with new friends and tweeted about their first day, as they eagerly awaited the processional to begin. President Mim L. Runey, LPD, welcomed the new class, noting what a remarkable time it was to be a college student. “You will be at the forefront of resolving important issues in the years and decades ahead. If you are ready to take on a life-changing experience, I promise you an incredible journey.” The Class of 2020 received advice from alumni speaker Matt Tortora ’15, chef/co-founder/ chief executive officer of Crave Food Services Inc. He started his business as a student in the Entrepreneurship Center. “I tell my team at Crave, ‘don’t be afraid to fail, but never plan on failing,’” said Tortora. “Don’t polarize yourself by assuming you know what you don’t, and always take advantage of the resources you have.” In Denver, beautiful blue skies and sunshine kicked off Convocation morning, as faculty and the Class of 2020 proudly walked through the Robert E. Taylor Gate, a storied tradition for the Denver Campus. President Richard Wiscott, PhD, reminded students that their journey is only beginning and the next time they walk through the gate, they will be recognized as JWU graduates, ready to make their mark on the world.
JWU Family Connection | Fall 2016
Denver Campus
“Your campus community will help you along the way, and I pledge that we will create opportunities for you to cultivate a healthy body, a healthy mind and a healthy spirit in your years at JWU,” said President Wiscott. Matt Tortora ‘15 speaking at the
During the Convocation Providence Campus Convocation. ceremony, Jim Burness, parent of first-year Sports/Entertainment/ Event Management student Bryon, led family members through a pledge to support their students’ success during their academic year. He closed with remarks directed toward the Class of 2020, saying, “As you begin this exciting journey with your new academic family, remember to support each other, respect each other and be kind to each other.” Welcome to the Wildcat family, Class of 2020!
Providence Campus President and Chief Operating Officer Mim L. Runey, LPD, struck themes including federal issues impacting higher education, institutional planning efforts, the university’s growing reputation and opportunities for alternative revenue streams as the presidents of all four Johnson & Wales University campuses delivered updates on the state of JWU’s campuses.
Providence Campus President and Chief Operating Officer Mim L. Runey, LPD
Runey offered an optimistic but cautious assessment to Providence staff and faculty. The university, she said, continues to expand its academic offerings, create and renovate stateof-the-art facilities, remain vigilant about internal and external factors that impact JWU, and, most importantly, provide a learning environment that nurtures, challenges and prepares students for productive lives and careers.
She noted that, for the past 25 years, a hallmark of JWU has been a strategic planning process that is focused on students. “We find ourselves at the beginning of a new challenge in an ongoing journey of delivering an exceptional education that inspires professional success and lifelong personal and intellectual growth,” she said. “We have a bold perspective, the financial foundation, human resources and emerging data to inform the next plan.” Runey highlighted a number of recent advances at the Providence Campus: A new suite of academic programs Marketing and recruitment initiatives to attract highly qualified students to JWU’s broad array of offerings Investment in the Food Innovation Nexus (FIX), a team of innovation experts working on new products and ventures at the intersection of food and medicine that, she said, “are chock-filled with opportunities for applied teaching and learning” Concluding her remarks, Runey said it is the “small picture activities we’re engaged in on a daily basis that make JWU the special place that it is.” She cited the work of grounds and facilities teams, faculty, staff and coaches who are “doing their utmost to continuously improve the student experience.”
JWU Family Connection | Fall 2016
PROVIDENCE
STATE OF THE CAMPUS ADDRESS 2016
NEWS YOU CAN USE FINANCIAL AID FILING CHANGES
SAVE THE DATES
Students can now complete the Free Application for Federal Student Aid (FAFSA) beginning on October 1 for the 2017-18 academic year using 2015 tax information. JWU has sent emails to students and any parent email addresses on file explaining the change and new timeline. If you have any questions, contact your campus Student Financial Services office. You can find their contact
Providence Campus Family Weekend Oct 21-23, 2016
information in the JWU Directory.
FOLLOW YOUR FAVORITES ON SOCIAL MEDIA JWU’s Social Hub is your one-stop shop for JWU social media. On the site you’ll find a directory of social media accounts across campuses, downloads for your computer or mobile phone including mobile wallpapers, stickers, and more. You do not need a social media account to access this site. Check it out!
AUTHORIZED ACCESS TO YOUR STUDENT’S RECORDS A federal law, FERPA (Family Educational Rights and Privacy Act), protects the privacy of student education records, allowing JWU to discuss the contents of a student’s education record only if the STUDENT has authorized it. Without authorization, JWU cannot release information (unless required to by law) even to a parent. Students can set up authorized users, however, so parents and others of their choosing do have access to specific information (i.e. invoice, grades). Learn more.
JWU Family Connection | Fall 2016
North Miami Campus Family Weekend Oct 21-23, 2016 Denver Campus Homecoming & Family Weekend Oct 21-23, 2016 Charlotte Campus Homecoming Weekend Oct 21-22, 2016
WHAT DOES IT TAKE TO BE... We asked three students about their leadership experiences as a resident assistant (RA), student assistant (SA) and orientation leader (OL). Here’s what they said:
... AN RA? Erica Brant ’16, Baking & Pastry Arts
“I originally wanted to be an RA because of my first encounter with the RA I met before my first year at JWU. I was nervous and felt like I didn’t know anything about what to expect during my pastry labs, but he patiently answered all of my questions. Having the opportunity to help others in a similar way has been a very rewarding experience. As an RA, I help implement rules to keep students safe, but I also get to welcome them to their second home and be a listening ear when needed. This experience has taught me patience and urgency, and has made me into a more confident person overall.”
...AN SA? Irving A. Martinez ’19, Advertising & Marketing Communications
“For some, profession and passion are unacquainted strangers. Since my first day at the Campus Herald as an SA, I have witnessed these go hand-in-hand. I got involved with the newspaper to gain experience in my field of study, but also to work alongside like-minded individuals. Through my SA position, I have learned what the classroom couldn’t teach me, such as strengthening interpersonal skills, expanding networks and maintaining great customer relations. As a result, I have had the opportunity to collaborate with a wonderful team and gain friends along the way, while also preparing myself for a career in advertising after graduation.”
...AN OL? Marcus McNeil ’16, Hotel & Lodging Management
“I joined the orientation team because I wanted to improve on my public speaking and strategic thinking skills. I benefited being an OL because it made me more professional when it came to interviews and working with others. Having this experience for two years was a great opportunity, and I recommend it to future JWU students because they will be able to utilize these new skills both in and out of the classroom.”
JWU Family Connection | Fall 2016
PROVIDENCE
CAMPUS NEWS
PROVIDENCE
CAMPUS NEWS
JOHN J. BOWEN CENTER FOR SCIENCE AND INNOVATION On September 1, the Providence Campus officially opened the John J. Bowen Center for Science and Innovation. It houses the university’s School of Engineering & Design and the John Hazen White College of Arts & Sciences’ biology program. University leadership was joined by Rhode Island Governor Gina M. Raimondo and Providence Mayor Jorge Elorza at the opening ceremony, as a robotic arm, created by students in university’s robotics engineering and technology program, cut a double helix patterned ribbon to commemorate the occasion, pictured at the right. The 71,000 square-foot center was named in recognition of JWU Chancellor John Bowen’s many contributions to the university, which include leading strategic efforts to elevate the quality and prominence of experiential
JWU Family Connection | Fall 2016
education and working tirelessly to secure the university’s financial future through fundraising. The center offers labs for innovation, robotics, drawing, network engineering and CAD, as well as a design center for students in the School of Engineering & Design. It also offers biology, physics, chemistry and anatomy labs for students in the biology program. The first floor houses Red Mango, Campus Dining’s newest establishment, offering juice, smoothies and nonfat frozen yogurt.
PROVIDENCE
CAMPUS NEWS
TOBACCO-FREE CAMPUS On July 1, JWU’s Providence Campus became the first institution of higher education in Rhode Island to be tobacco free campuswide. During a campus celebration that included “cold turkey” sandwiches, President and Chief Operating Officer Mim L. Runey, LPD, was presented a citation from the governor by Dr. Nicole Alexander Scott, the director of the Rhode Island Department of Health, pictured on the left in photo at the right. “We are very proud to join the more than 1,100 colleges nationwide that are tobacco free and are especially proud to be the first in Rhode Island,” said President Runey. “We urge the state’s other colleges and universities to follow our lead.” Over the past three years, the university has taken progressive steps toward becoming tobacco free, including prohibiting the selling of tobacco
JWU Family Connection | Fall 2016
products and tobacco-related advertising on campus. The university’s regional campuses in North Miami, Denver and Charlotte have also implemented a campuswide tobacco-free policy. A tobacco-free JWU will promote healthier, safer and cleaner campuses, and prepare JWU students for the reality of tobacco-free workplaces and communities. Learn more about JWU’s tobaccofree policy.
NEW ACADEMIC PROGRAMS The Providence Campus academic portfolio continues to expand, with new undergraduate programs offered for the 2016–17 academic year and beyond. This includes the university’s first bachelor of arts degree for English: Writing and Literature in the John Hazen White College of Arts & Sciences (CAS).
WILDCATS CARE The Providence Campus welcomed the Class of 2020 to the Wildcat family over Labor Day weekend. After everyone moved in, hundreds of new students participated in service projects on September 4 as part of a new university initiative called “First-year Kickoff.” Projects, facilitated by student, faculty and staff volunteers, supported a number of organizations and initiatives including Providence Animal Rescue League, Project Linus/ Hasbro Children’s Hospital, Neutaconkanut Hill Conservancy Park, General Street Park and Partnerships for Providence Parks, Light the Candle and more. “I facilitated a breakout session for Light the Candle,” said Ray Nuñez ’17. “The students were tasked with creating birthday cards for foster children and decorating holiday bags. The creativity started flowing, and a few hours later we delivered more than 100 birthday cards and bags. Students had a great morning full of art, collaboration and service.”
JWU Family Connection | Fall 2016
CAS debuted two bachelor’s degrees in Political Science and Equine Science this fall. Also new to the academic catalog is a bachelor’s degree in Cyber Threat Intelligence & Defense, offered by the School of Engineering & Design. And, with more than 100 enrolled students in its inaugural class, the newly established College of Health & Wellness offers a bachelor’s degree in Health Science. Students pursuing this degree will have a choice of three areas of study: health promotion, health management and health science.
PROVIDENCE
CAMPUS NEWS
JWU COLLEGE OF CULINARY ARTS
RECIPES
Lamb Ribs with Rhubarb and Radish Salad Chef Jonathan Poyourow, RD, LD, assistant professor, Providence Campus WHAT YOU’LL NEED: Lamb: 1 tablespoon black peppercorns 1 tablespoon white peppercorns 1 tablespoon coriander seeds 1 tablespoon fennel seeds 1 4-pound rack of lamb 1 teaspoon kosher salt Radish salad: ½ teaspoon finely grated lemon zest 1½ teaspoon fresh lemon juice ¾ teaspoon honey ¾ teaspoon Dijon mustard 2 tablespoons olive oil Salt and pepper, to taste 1 bunch radishes cut into matchsticks 2 large rhubarb stalks, cut into matchsticks 1 shallot, very thinly sliced 1 cup mint leaves Rhubarb: 4 large rhubarb stalks ½ cup pure maple syrup ¼ cup balsamic vinegar ½ cup water Find More Recipes
JWU Family Connection | Fall 2016
METHOD OF PREPARATION: 1. P reheat oven to 450 degrees. In a medium skillet, over medium heat, toast peppercorns, coriander and fennel seeds, dry, until fragrant and golden, about 3 minutes. Let cool. Coarsely grind in a spice mill. 2. Season lamb with salt, then rub spice mixture, pressing to stick. Set the racks fat side up on a tall rimmed baking sheet and allow to sit for an hour. 3. While ribs are marinating, assemble the salad. Whisk lemon zest, lemon juice, honey and mustard in a large bowl. Whisk constantly, adding oil until emulsified. Season with salt and pepper. Add radish, rhubarb matchsticks, shallot and mint to a bowl and toss to coat. Taste for seasoning. 4. R oast lamb in the top half of the oven for 15 minutes. Turn the racks and roast another 10 minutes for medium rare. Remove from the oven and allow to rest for at least 10 minutes. 5. While ribs are cooking, bring rhubarb stalks, maple syrup, vinegar and ½ cup water to a boil in a medium saucepan. Reduce heat to medium and simmer until liquid is reduced by half and syrupy, about 20 minutes. Skim or strain, discarding as much of the solids as possible. 6. C arve the racks in between the bones and drizzle with sauce. Serve right away alongside salad.
JWU COLLEGE OF CULINARY ARTS
RECIPES
Acorn Squash Soup with Black Bean Ragout Chris Wagner, CMC, director of culinary operations, North Miami Campus WHAT YOU’LL NEED:
METHOD OF PREPARATION:
2 tablespoons coconut oil 1 small onion, finely chopped 1 small, organic Acorn squash, peeled and cubed ½ cup white wine 1 vegan bouillon cube or vegetable stock (reduced by 2/3) 1 can of coconut milk Salt and pepper, to taste Agave syrup, optional 4 cloves of garlic, minced 1 small red pepper, cut into small dice 1 can black beans 1 bay leaf Cumin, to taste 1 bunch cilantro, chopped 4 tablespoons fresh pine nuts 1 cup freshly harvested sunflower sprouts 2 spring onions (green onion), thinly sliced
Soup
CHEF’S NOTE: This recipe is 100% vegan but if you wish you can add grilled shrimp, seabass, sautéed beef tips or anything else your carnivorous taste buds crave. Find More Recipes
JWU Family Connection | Fall 2016
1. S auté half the chopped onion in coconut oil until translucent, add squash and sauté. 2. D eglaze squash with white wine and reduce by half. Add vegetable stock or bouillon cube and coconut milk. Reduce heat and simmer for 15 minutes.
3. W hen squash is overcooked and falling apart, pour soup into a large blender cup and blend at high speed for 2 minutes until totally smooth. 4. S eason soup with salt and pepper and perhaps some of the agave syrup.
Black Bean Ragout 1. S autee other half of onions and the garlic in a small pot with some coconut oil; add red pepper. 2. O nce the onions, garlic and red peppers are turning translucent, add black beans
with the liquid, add the bay leaf and let stew for 30 minutes, or until the peppers are soft and some of the liquid has evaporated. 3. S eason with salt, pepper, cumin, and cilantro.
Pine Nuts and Sunflower Sprouts 1. R oast pine nuts in nonstick pan till golden brown.
2. W ash sunflower sprouts and dry on paper towel.
Plating 1. P lace scoop of the black bean ragout in the middle of a large bowl. 2. P our the acorn squash soup slowly around the mound of black beans (do not over fill the bowl).
3. S prinkle roasted pine nuts around the bright yellow soup and garnish with the sunflower sprouts and the sliced spring onion.
JWU COLLEGE OF CULINARY ARTS
RECIPES
Grilled Seafood Paella Chef Natalie Schwab ’06, culinary demonstrator, Denver Campus WHAT YOU’LL NEED:
METHOD OF PREPARATION:
2 tablespoons olive oil ½ small sweet onion, chopped 2 cloves garlic, minced or grated 4 ounces chorizo, sliced 1 15-ounce can whole peeled San Marzano tomatoes 1 8-ounce jar roasted red peppers, sliced ¼ cup white wine 2 cups jasmine or basmati rice 4 cups chicken broth 2 small skinless chicken thighs or breast, chopped into 1-inch cubes 1/3 cup green olives 1 teaspoon Spanish smoked paprika 1 teaspoon salt and pepper to taste Pinch of saffron 16-ounce fresh seafood (e.g., 1 lobster tail, 6 jumbo shrimp, 4 clams and 4 mussels) Juice of 2 lemons Fresh chopped parsley, for serving
1. P reheat your grill to high heat. 2. P lace a very large cast-iron skillet (it should be at least a
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JWU Family Connection | Fall 2016
12-inch circle or oval skillet) on the grill grates. Allow the skillet to heat with the grill. Once the skillet is hot, add the olive oil, onion and garlic. Season lightly with salt and pepper and cook about 3–5 minutes, stirring often or until the onion is soft and sweet. Add the chorizo and cook until just browned, about 2–3 minutes. Add the tomatoes (crushed by your hands if using canned), their juices and roasted red peppers. Continue cooking another 5 minutes. 3. A dd the wine to deglaze the pan and then stir in the rice, cooking until toasted, about 3–5 minutes. Slowly pour in the chicken broth and give everything a good stir. Slide in the chicken, green olives, paprika, another pinch of salt and pepper and a good pinch of saffron. Stir gently to combine, cover tightly with the skillet top or tin foil and then place the lid on the grill. Grill covered for 15 minutes. 4. M eanwhile, toss the seafood in a bowl with a little olive oil, salt and pepper. Carefully remove the skillet top or foil and add the seafood to the skillet. Cover again with the top or the foil and return the grill lid. Continue cooking another 15 minutes or until the seafood is cooked through and the rice is fluffy. 5. R emove the skillet from the grill and drizzle the dish with lemon juice. Sprinkle lightly with salt and pepper. Garnish with fresh parsley.
JWU COLLEGE OF CULINARY ARTS
RECIPES
Grilled Bruschetta with Tomato-Cucumber Relish Jerry Lanuzza, CHE, FMP, WSET 3, dean of the College of Culinary Arts and associate professor, Charlotte Campus WHAT YOU’LL NEED:
METHOD OF PREPARATION:
Bruschetta 2 baguettes ¼ cup olive oil
1. I n a large bowl, toss together the red pepper, cucumber, tomato and cubanelle pepper.
Tomato-Cucumber Relish 1 red pepper, roasted, peeled, seeded, cut brunoise 1 cup English cucumber, peeled, seeded, cut brunoise 2 cups roma tomatoes, concassé 1 cup cubanelle pepper, cut brunoise 2 tablespoons extra virgin olive oil 2 tablespoons balsamic vinegar ½ teaspoon fresh oregano, chopped fine 4 tablespoons parsley, chopped fine Kosher salt, to taste Freshly ground black pepper, to taste
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JWU Family Connection | Fall 2016
2. A dd the extra virgin olive oil, vinegar, oregano and parsley; toss to combine; season with salt and pepper. 3. S lice the baguettes ¼–½-inch thick on the bias, brush with olive oil and grill until lightly browned on both sides. 4. B efore service, top the grilled baguette with the tomato-cucumber relish.