jwufamily connection
DENVER 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; tales from abroad
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, My daughter Kendra is in her senior year, and she is sad to see it end. She has made such great strides since she started JWU. She earned an associate degree in Baking & Pastry Arts and is now working toward her bachelor’s degree in Media & Communication Studies. Kendra began JWU with the “I don’t like school” mentality that many of us know all too well. As time went on, she became a resident assistant, orientation leader, and editor of the campus newspaper, The Griffin. Academically, through the support of JWU, she earned dean’s list two years in a row and won an award for media and communications. She has grown up so much as a person — thanks to JWU. There are many opportunities for students to connect and succeed at JWU. Here are some tips: Encourage your student to talk to his or her orientation leader or resident assistant. They will make sure that your student gets the right support he or she needs. If your student is struggling with an assignment, tell him or her to make an appointment with a peer tutor in the Center for Academic Support. They have a Writing Center, too! Empower your student to talk to his or her professor during the professor’s office hours. This is a great way for the professor to learn about your student, who may need a letter of recommendation at some point down the road. Tell your student to program the number for Campus Safety & Security into his or her phone: 303-256-9500. Everyone at JWU helps new students transition and ease any worries they have. JWU takes great care of their students. Good luck! Vickie Gibbs Parent of Kendra Gibbs ’17
JWU Family Connection | Fall 2016
DENVE
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
Denver 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. 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. “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.” At the North Miami Campus, words of wisdom centered on the theme of people, places and patience. These are the three things every
North Miami Campus
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. 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!
Denver Campus President Rich Wiscott, PhD, highlighted the importance of the Wildcat Way’s tenet of Community, discussed recent campus leadership changes and spoke about the university’s institutional planning efforts as the presidents of all four Johnson & Wales University campuses delivered updates on the state of JWU’s campuses this summer. President Wiscott reflected upon the unique characteristics of the Denver Campus, noting the strong commitment of staff and faculty to ensure each student has every opportunity to reach his or her potential. “It’s been 16 years since Johnson & Wales University Denver Campus President selected Denver as its Rich Wiscott, PhD most western anchor. Throughout this time, we’ve evolved greatly to a full-service university offering a wide range of undergraduate and now graduate studies,” said Wiscott. “We know our unique educational model works, and we see it with each incoming class and as our JWU Denver alums continue to make their mark in the world.”
JWU Family Connection | Fall 2016
President Wiscott noted the institution’s foundation is strong, but also acknowledged the challenges facing higher education. He indicated that now is the time to build for the future and highlighted a number of recent campus advances in his remarks: Renovating space on campus in Spring 2017 to complement the expanding academic portfolio New majors in 2016–17 including bachelor’s degrees in Marketing and Entrepreneurship New majors in 2017–18 including bachelor’s degrees in Sociology and Health Sciences, an integrative, multidisciplinary approach to prepare students for careers in health and wellness Expanding graduate programs, including a new MBA concentration in Operations & Supply Chain Management In preparing to assume his role as the new campus president in June, President Wiscott also highlighted the “listening sessions” he held with students from across the campus spectrum. “I asked them, ‘What do they want to see in their campus president? What are their ideas to improve our campus? What are we doing well and what can we do better?’ I’ve learned from these conversations and will be working with many of you to incorporate this feedback in our work.”
DENVE
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
Denver Campus Homecoming & 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 North Miami Campus 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? Tyler Treser ’18, Criminal Justice
“Being an RA in Triangolo Hall at JWU has taught me what it really means to be a role model to my peers. It has broadened my idea of what respect, integrity and responsibility look like in the workplace. My goal of being in law enforcement requires conflict resolution skills and being an RA builds on these skills each and every day.”
...AN SA? Saundra Flores ’17, Business Administration
“Working in Academic and Financial Services as an SA encourages me to embrace my many creative skills while also supporting my professional development. This duality has shown me that entering corporate America does not mean compromising my love of art but reshaping it in new ways. This guides me further in my career as a graphic designer.”
...A TA? Jasmine Smith ’16, Culinary Nutrition, on left
“Being a TA in the College of Culinary Arts storeroom has been extremely beneficial for professional development. This position has given me the opportunity to build relationships with chefs and staff on campus who have broadened my connections and network. It is hard, tiring work, but completely worth it for the experience.”
JWU Family Connection | Fall 2016
DENVE
CAMPUS NEWS
NEW ACADEMIC PROGRAMS The Denver Campus academic portfolio continues to expand, with new undergraduate and graduate programs offered for the 2016–17 academic year and beyond. This fall, the campus will debut bachelor’s degrees in Marketing and Entrepreneurship. New undergraduate bachelor’s degrees to
NO BUTTS ABOUT IT
be offered in 2017–18 will include Sociology and Health Science — an integrative, multidisciplinary approach to prepare students for careers in health and wellness.
JWU Denver students, staff, alumni and Wildcat Willie gathered on July 1 to celebrate the universitywide transition to a 100 percent tobaccofree campus. The “No Butts About It” event also provided an opportunity to clean up cigarette butts and litter throughout campus. “This is a major step forward for the campus and Johnson & Wales as an institution,” said Denver Campus President Richard Wiscott, PhD. “I’m personally committed to creating a healthy campus environment and will promote a healthy mind, a healthy body and a healthy soul and spirit so that all of us can get the most of our Johnson & Wales experience.” Worldwide, it is estimated that 1.69 billion pounds of cigarette butts end up as waste each year. Nonbiodegradable and toxic, cigarette butts remain in the environment and can leach toxic chemicals, including nicotine, formaldehyde and arsenic into water and soil for years.
JWU Family Connection | Fall 2016
The MBA program will offer five options in 2017, including a new concentration in Operations & Supply Chain Management. In addition to the traditional MBA program, other available concentrations include Human Resources Management, Nonprofit Management, and Hospitality.
DENVE
CAMPUS NEWS
DENVE
CAMPUS NEWS TALES FROM ABROAD
JWU students at ANZ Stadium, where the Opening Ceremony for the 2000 Olympic Games took place in Sydney, Australia.
Associate Professor Sharene Reed in the School of Hospitality will tell anyone that a highlight of her academic year is to participate in JWU’s summer study abroad program. Reed has been teaching at JWU since 2003 and has traveled to eight countries with JWU students.
“This event provided our entire group with an intimate look behind the scenes of a theatre company, and it was a highlight of the trip.” Students and faculty toured the “back of the house,” including where the costumes are sewn and the prop rooms.
This past summer, Reed traveled with students to Australia. A component of the trip required student groups to plan and execute an event that includes food and beverage, transportation and entertainment while complementing the courses taught abroad. One event was planned at the Sydney Theatre Company, which was constructed inside a 60-year-old timber wharf warehouse on Sydney Harbor. Reed shares,
JWU’s study abroad program provides students with an opportunity to travel, while earning 13.5 credit hours. Students are immersed in the culture and build memories that last a lifetime. Viviana Villalobos ’16 states it quite clearly: “I realized that adventures are the best way to learn!”
JWU Family Connection | Fall 2016
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
Find More Recipes
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
Find More Recipes
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.