jwufamily connection
NORTH MIAMI 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; new academic programs
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, Whether you’re the parent of a returning or first-year student, the start of the school year is very exciting. I recall when my daughter Dayna left home for her first term. I was terrified to leave her alone in such a big city. What would she do if she needed me? Who would protect her?
Though that fear and anxiety is normal, I quickly discovered what a close-knit community JWU is. The faculty, staff and students take a hands-on approach to the college life experience, treating one another like family. As you prepare for the year, here a few quick tips for incoming parents: HAVE FAITH AND PATIENCE. Hope everything you taught them remains with them and that they make good decisions. ENCOURAGE THEM TO MAKE NEW FRIENDS. It’s helpful to know that they have someone they can depend on. BE SUPPORTIVE. Let them make mistakes, and be there to catch them when they fall. COUNT ON JWU FACULTY AND STAFF. Be confident that they are looking out for your student’s best interest. LISTEN TO YOUR KIDS. Pay attention to their behaviors to understand what is happening in their lives. Here’s to a great year at JWU! Sincerely, Laurie Long Mother of Dayna Long ‘18
JWU Family Connection | Fall 2016
NORTH MIAMI
WELCOME
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
North Miami 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.
Providence Campus
JWU Family Connection | Fall 2016
continued...
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. Students should recognize that things may take time, but it doesn’t mean they won’t happen. 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
Denver Campus
through the gate, they will be recognized as JWU graduates, ready to make their mark on the world. “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. During the 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.” continued...
JWU Family Connection | Fall 2016
CONVOCATION, cont. 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.
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.”
Charlotte Campus
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.
JWU Family Connection | Fall 2016
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.” Welcome to the Wildcat family, Class of 2020!
Following an impactful first year, North Miami Campus President Larry Rice, EdD, addressed faculty and staff during the annual State of the Campus. Among the many initiatives launched over the past year, Rice placed an emphasis on the strength of the campus — the small, family environment that is a part of the larger Johnson & Wales University brand. “After several listening sessions across campus, it became apparent that the heartbeat of the North Miami Campus is the connection we have to one another,” he said. “It is demonstrated in our approach to learning; how we engage with students, employees and visitors; and the impact the we have in making our campus feel like a home away from home.” North Miami Campus President Larry Rice, EdD
For the past nearly 25 years, a hallmark of JWU has been a strategic planning process that is focused on students.
Rice noted a number of recent advances: Two new Bachelor of Science in Business Administration (BSBA) programs in International Business and Entrepreneurship Newly developed entrepreneurship lab Larger bake shop and storeroom for culinary arts students Women’s volleyball team Plans are underway for additional academic programs, including Food & Beverage Entrepreneurship, Software Engineering under a new School of Engineering & Design, and a Master of Business Administration program. Concluding his remarks, Rice said, “The North Miami Campus remains vibrant as we seek to improve the university experience, while maintaining our position as the family-friendly campus for our students, faculty and staff.”
JWU Family Connection | Fall 2016
NORTH MIAMI
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
North Miami 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
Providence 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 teaching assistant (TA). Here’s what they said:
... AN RA? Anna Zarrella ’16, Fashion Merchandising & Retailing
“To be an RA, and not just any RA, but a great RA, it takes time and dedication. It also takes the little things, like being friendly, thoughtful of others and being an equal to your peers — not being power hungry in your position. You have to be a team player and value the opinions and advice from not just the people on your own staff, but of all staff, past and present, because there is always something new to learn and skills to build upon. Being an RA not only builds a strong community, but also strengthens your own communication and problem-solving skills.”
...AN SA? Nigel Colter ’19, Sports/Entertainment/Event Management
“In order to be a student assistant, it is important that you are nothing less than 100 percent invested in your work. To hold the place of not only a student, but an employee of the university is a big deal, and it takes a lot of time and dedication. Accepting a student assistant position is a commitment, so being able to adjust quickly is imperative. It is also important to have great social skills and the ability to learn just as fast as you adjust. I’ve enjoyed every bit of it, and I’m looking forward to continuing in this role for the remainder of my academic journey.”
...A TA? Lyssa Go ’17, Baking & Pastry Arts and Food Service Management
“Being a TA requires a lot of dedication and hard work. You have to be passionate about this job because you put in a lot of work with community service projects and are involved in a lot of special function events. You have to be up for the challenge and opportunity. It’s not an easy job, but you get to be creative and work with a great group of fellow TAs.”
JWU Family Connection | Fall 2016
NORTH MIAMI
CAMPUS NEWS
NEW ACADEMIC PROGRAMS The School of Business has launched two new bachelor’s degree programs in Entrepreneurship and International Business. New to the campus this fall, both programs have already been a favorite amongst JWU’s Class of 2020.
MEN’S GOLF WINS SECOND STRAIGHT SUN CONFERENCE CHAMPIONSHIP JWU’s men’s golf team had a record year in 2015–16 with six team championships and five individual championships, closing out the season with their second straight championship win at The Sun Conference with a final round 10-under-par 278. “The Sun Conference Championship is not an easy tournament to win, so to be champions in backto-back years is pretty special,” said head coach AJ Broderick. “I’m proud of my players, their hard work and their accomplishments this season.” Peter French ‘16 was a standout on the golf course, winning three tournaments throughout the spring including The Sun Conference Championship, setting the JWU golf scoring record, and receiving recognition as The Sun Conference Player of the Year and Jack Nicklaus NAIA National Player of the Year, presented by Barbasol. Coach Broderick was named The Sun Conference Coach of the Year and NAIA South Region Coach of the Year.
JWU Family Connection | Fall 2016
Entrepreneurship students enjoy a new e-lab with a vibrant workspace that fosters collaboration and innovation. The program will help students understand the various aspects of entrepreneurship with the intent of jumpstarting their entrepreneurial ventures throughout their time at JWU. Engaging programs, speakers and projects have been developed to challenge students to become well-rounded business leaders. International business students have the opportunity to sharpen their business acumen and learn to operate within various regions of the world. With mandatory exchange programs and study abroad programs, students will gain exposure to the inner workings of the business industry in the US and abroad.
NORTH MIAMI
CAMPUS NEWS
NORTH MIAMI
CAMPUS NEWS
CHEF JEREMY HOUGHTON TRAVELS TO SINGAPORE AND THAILAND Every summer, students participate in JWU study abroad and travel to exotic countries. Many times, the spotlight is on the student experience, but JWU faculty who accompany the students learn and grow during the experience, too. Chef Jeremy Houghton, department chair for the College of Culinary Arts, traveled to Singapore and Thailand with nearly 20 students this summer, and his experience was nothing short of life-changing.
JWU Family Connection | Fall 2016
“Taking classes is one thing, but to sit in a Peranakan restaurant eating food with your hands with the chef/owner is eye-opening,” Houghton said. “To sit with tigers and enjoy elephant rides and late-night market centers are experiences I will cherish for the rest of my life.” Houghton and his students traveled to cultural centers, ethnic restaurants, and an herb and spice garden. They even took classes with students and faculty at At-Sunrice culinary school in Singapore, pictured, where they got a hands-on experience in Malaysian, Chinese, Peranakan, Indian and Indonesian cuisine.
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.