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FE AT U R ES CAMPU S NEWS
R EC I PE
CHANCELLOR’ S LETTER
This is a publication of Johnson & Wales University specifically created for families and designated contacts of JWU students.
LETTER FROM THE
CH A NCE L L OR Dear parents and families, It is a pleasure to be reaching out to you in my new role as chancellor of Johnson & Wales University. It was 29 years ago that I began my career at JWU’s campus in Charleston, South Carolina. The faculty and staff’s deep commitment to helping every student achieve his or her dream of a college degree was truly inspiring. I knew Johnson & Wales is where I wanted to be, and today I believe that promise to our students is stronger than ever. 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. 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 MIM L . RUNEY, LP.D. CHANCELLOR
disciplines. Many of the new initiatives that we are implementing — moving toward semesters, creating a multidiscipline approach to our academic programming, and offering an experiential education learning experience to all — will better prepare our students to succeed in the workplace and seek advanced degrees. What lies ahead for Johnson & Wales is bold and ambitious. This is a very exciting time for your student to be at JWU. We are so happy to have you as a members of our Wildcat community. Mim L. Runey, LP.D. Chancellor
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W I LD CAT FAM I L I ES COME TO G E T H E R AT H O MECO M I N G &
From trivia games and a tailgate lunch, to an alumni mixer and movie night, the Charlotte Campus hosted a
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busy Homecoming & Family Weekend, October 19–21. Nearly 300 students and their families enjoyed a Mardi
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FAMILY WE E K EN D
Gras theme weekend of events — even the Wildcat statue was donning a mask! JWU also welcomed back 60 alumni and guests to celebrate the inaugural class of 2008 for their 10-year reunion.
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H O M E C O M I N G & F A M I LY W E E K E N D
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F O OD A WORLD OF OPPORTUNITY
Students enrolled in Johnson & Wales University’s
“Many times a nutrition degree focuses solely
College of Culinary Arts four-year degree
on science,” says Bill Idell, assistant dean of
programs learn how to change the way the world
the College of Culinary Arts. “We take a unique
eats. An interest in food leads to a world of
approach at JWU. Our degree is designed for
opportunity and the range of bachelor’s degree
students who want a career working hands-on
programs offered are as diverse as students’
with food.”
career aspirations.
Students will be in a position to pursue the
While specific programs vary slightly at each
growing range of culinary careers – locally or
JWU campus, the bachelor’s degree in Culinary
around the world after graduation. Hear from
Nutrition is offered at all four. A degree in this
recent graduate Donna McCain ’15, executive
field can lead to careers as a sports dietitian
performance chef for Clemson University’s
with professional and college sports teams and
football team.
as a nutritionist in the healthcare or education industries. Nico Marie Derr '18 recalls, "It was during high school that I found a passion for science and developed an interest in nutrition. I chose Johnson & Wales University since it offers Culinary Nutrition. I wanted to find a balance between cooking and science, and I truly believe that JWU has found that happy balance." JWU's culinary nutrition program is the only one of its kind in the world. Its focus is on applying evidence-based nutritional science to the creation of healthy and flavorful foods.
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EXPERIENTIAL LEARNING AT J W U Called “bold and ambitious” by Chancellor Mim L. Runey, LP.D., JWU’s strategic plan, FOCUS 2022, 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. Through FOCUS 2022, the university will provide all students with experiential learning opportunities. Working a red carpet event in Los Angeles has always been a dream for JWU North Cynthia Francisco ’19, North Miami SEEM major
Miami Sports, Entertainment, Event – Management (SEEM) major Cynthia Francisco ’19. Francisco saw her vision come to life when she traveled to California to participate in the week-long HollyShorts Film Festival. She was able to fulfill her dream of working with celebrities and handling registration for the event, which showcases the best and brightest short films from around the world.
Faculty play a huge role in preparing students for these opportunities, like JWU Charlotte student Jason Rosales ’19 who earned a summer internship as project accountant with Duke Energy. He attributes his preparedness and understanding of accounting to his professors Dawn Lopez and Michele Henderson, Ph.D.
“When you have an opportunity like this, I
(retired). Due to his success at Duke Energy,
encourage you to do your research, find a way and
the company invited Rosales to stay on through
just go for it,” she advises. Francisco landed this
February 2019.
opportunity through a connection by one of her professors, Craig Skilling, lead faculty member for the North Miami Campus SEEM program. “His concert production class prepared me for this experience,” Francisco recalls.
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EXPERIENTIAL LEARNING
Trying to balance classwork, the
Defense Forces (IDF) spokesman
internship and JWU soccer was a
for foreign media, visited campus
challenge, and he quickly realized
in late October.
he could not do it all. “I’ve played
CELL offers curriculum designed
soccer most of my life, but I knew
to help students evaluate news
I couldn’t attend my classes, work
about terrorism, understand its
25 hours a week and play on the
root causes, and ultimately take
soccer team,” Rosales admits.
action to help prevent it through
“Accounting offers good pay and
counterterrorism training. As
a stable career. Businesses will always need an accountant.” Many students have the ability to
part of the JWU senior research Jason Rosales ’19, Charlotte Corporate Accounting and Financial Analysis major
combine their passion with their
methods class, students collaborated with CELL executives to conduct research regarding 1)
internship. Born and raised in Boston, Sarah
cyber security and evolving terrorist tactics, 2)
Allison ’18 is a Graphic Design & Digital Media
the delicate balance of civil liberties and security,
major who is completing her last term at JWU
and 3) state sponsorship and global instability
this November and interning as a junior graphic
since 1979. CELL will then use the research
designer at SmartPak Equine in Plymouth,
produced by students and implement it into
Massachusetts. “When the opportunity came up
their curriculum.
to be able to bring together my passion for horses with my skills in graphic design, it seemed like a perfect fit.” Allison utilizes this opportunity to refine all the skills she learned in her classes. “Everything I’m doing in my internship will be useful for me in the future, from the skills I’m building and reinforcing, to the ability to collaborate and work in a team.” A team of Criminal Justice students at JWU Denver engaged with renowned experts in the terrorism field through the Counterterrorism Education Learning Lab (CELL). Lt. Col. Peter Lerner, a retired Israel
JWU Denver Ciminal Justice students in CELL program meeting with terrorism expert, Col. Peter Lerner, on left
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CHARLOTTE
CAMPUS
n e ws BUSI N E S S S T U DE N T
SE E M S T U DE N T L A N D S
F I N D S SUC C E S S
DR E A M JOB W I T H T H E
A N D H I R E S F E L L OW
D OL PH I NS
S T U DE N T S
Samantha Creech ’18 was preparing to fly to
Keinan Johnson ’20
Florida to interview for a job with the Miami
says his goal is to
Dolphins when she called human resources to find
become a millionaire
out who she would be meeting with. “I researched
by the time he’s 30.
them on LinkedIn,
The Hainesville,
like my hospitality
Georgia, native
instructors always tell
and business
us to do,” she states.
marketing major has
“I used my resources
the drive to make
and my connections.”
that happen. The
Samantha was offered
20-year-old started
the membership
K. Johns Marketing
development associate
Group, a licensed and registered marketing firm.
job on the spot. The position allows her to work
He and his four employees, all JWU students,
at home games and includes selling luxury suites,
develop and manage social media sites for small
along with operating in group sales.
businesses, including a drone company.
She credits the Sports, Entertainment, Event —
Johnson attended Black Enterprise Summit 2018
Management (SEEM) program and her instructors.
that included a Charlotte-only session designed
“We help students develop their leadership skills
to help improve the climate for minority-owned
to set them up to be successful in their careers,”
businesses in the city. “There were attendees from
says Sunil Atreya, associate professor and
all over the world,” he says. “The sessions shared
college chair. “Our mentoring program, the sports
best practices on how to build your brand and
marketing student club, internship opportunities
how not to compromise who you are personally to
and one-on-one faculty advising are all strategic
become who you want to be professionally.” He
in nature and made available for all of our
credits College of Business Chair and Associate
students.”
Professor Benjamin Robinson, Ph.D., and Professor
In a few years, the 2020 Super Bowl will be
Jeri Langford, DBA, for one-on-one mentoring.
right outside her office door.
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CAMPUS NEWS
OU T OF T H E HO SPI TA L
WA SH I NG T ON
AND INTO THE
BR O T H E R S A R E A
KITCHEN
T R I PL E T H R E AT F OR VA R SI T Y S O C C E R
For the first 16 years
TEAM
of his life, Chris Bledsoe ’22 was
The Washington brothers (Iseiah ’19, Imani ’20
attached to a battery-
and ILijah ’22) are 7,800 miles from their home
operated pump that
in Okinawa, Japan, and all three are on the JWU
fed him nutrients
men’s soccer team. Their father gets a big assist
intravenously to keep
in their recruitment process for posting videos
him alive. Bledsoe
of Iseiah, now a senior and midfielder. Next came
has been living
Imani, a junior and forward/wing. This past summer
with mitochondrial
Matt Payne, head coach and sports information
disease, a rare
director, recruited brother ILijah, a 6-foot 4-inch
genetic disorder
defender to the squad.
where the process for extracting energy from foods is disrupted (among other symptoms). From birth, doctors told his parents that his long-term prognosis was poor. But he proved everyone wrong. Today, the Raleigh native is an 18-year-old first-year College of Culinary Arts student pursuing a fouryear degree with a dream of working in three-star Michelin restaurants. He is making meals he longed to create, let alone eat. “While I was in the hospital, my favorite thing to watch was the Food Network,” he says. “Marathon hours of Rachael Ray and Paula Dean, but it was always with a sense of wanting
“We felt so comfortable with JWU, that after
what you can’t have. When I was released, I would
Iseiah’s first season we immediately started talking
try and recreate the recipes without a recipe, by
with Coach Drzewiecki, JWU’s former soccer coach,
sensory perception.”
regarding our other sons,” father Tony Washington
Bledsoe feels no hunger pains and is still learning how to eat, what to eat and when. In his own words, he says he “should have been long gone” on multiple occasions. The Bledsoe family chose JWU because of the impressive level of care and
says. “Being of mixed race sometimes can be challenging, but that is also one of the things that bonds them together. Knowing they are able to reach their dream while doing it together is truly a blessing.”
commitment — high standards that JWU proudly upholds for all of its students.
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J
COLLE OF
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U
CULINARY ARTS
RECIPE HARVEST QUINOA CHEF JERRY LANUZZA IN GREDIE N TS
1 tablespoon olive oil ½ cup onions, yellow (peeled and diced) ½ cup carrots (washed, peeled and diced) ½ cup butternut squash (washed, peeled and diced) 2 cups apple cider ½ cup apple, any variety (washed and diced) 1 cup garbanzo beans (canned; drained and rinsed)
M E T H O D OF P REPA RAT I ON
1
Sauté onions, carrots and butternut squash in oil for 3
to 5 minutes, stirring occasionally.
2 3
Add apple cider and bring to a simmer. Add apples, garbanzo beans and quinoa. Cover
4 5
chopped parsley and
adjust salt to taste.
6
or until liquid is absorbed.
1 cup quinoa, dry (rinsed in cold water and drained) ¼ cup fresh parsley, washed and chopped (optional) ¼ teaspoon salt, kosher or to taste
Yield: 6 servings
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quinoa is done.
Sprinkle with fresh
and simmer for about 20 minutes
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When liquid is absorbed,
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Serve and enjoy.