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FA M I LY C ON N E C T ION
FE AT U R ES CAMPU S NEWS
R EC I PE
NEWS YOU CA N U SE
This is a publication of Johnson & Wales University specifically created for families and designated contacts of JWU students.
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A NEW ERA : R U N E Y A PPO I N T ED JW U C H A N C EL LOR On Tuesday, March 12, Johnson & Wales
leadership is at the helm of the university
University entered a new era with the
they founded.” Denver Campus President
Chancellor Investiture Ceremony of Mim L.
Richard Wiscott, Ph.D., and Charlotte Campus
Runey, LP.D. Speakers, dignitaries and guests
President Tarun Malik ’90 M.S., ’11 Ed.D., also
gathered to celebrate the university’s past,
shared words of support from their respective
present and future at the historic Providence
campuses.
Performing Arts Center. The ceremony was
The task of officially conferring the symbols and
also livestreamed for JWU’s branch campus communities and alumni to join in the celebration from around the country.
authority of the office of chancellor fell to the chairman of the JWU Board of Trustees, James Hance Jr., who described Runey as “the right
JWU North Miami Campus President and
leader at the right time to take Johnson & Wales
Master of Ceremonies Larry Rice, Ed.D., ’90,
to new heights.” Chancellor Runey then took the
opened with welcoming remarks, invoking the
podium, acknowledging both the weight of the
university’s inspiring origins: “It was just weeks
university’s history and the bright promise of its
after the start of World War I, at a time when
future.
women did not have the right to vote, that Miss
President Rice thanked Chancellor Runey for
Johnson and Miss Wales decided to open a school to teach, mostly women at first, business skills. They were truly trailblazers, ahead of their time.”
her inspiring remarks and leadership: “On behalf of my fellow presidents at the branch campuses, you have our full support. Together, we will write the new chapters in our university’s remarkable
Rhode Island Governor Gina Raimondo carried
second century of preparing students from all
that theme in her uplifting speech: “Misses
parts of the world for their journey through life.”
Johnson and Wales would be especially proud to know that a woman of Mim’s vision and
J W U F A M I LY C O N N E C T I O N
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RUNEY INVESTITURE CEREMONY
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-WIN F O R
A
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IN
JWU S T U DE N T S
A N D L O C A L O R G A N I Z AT I O N S At Johnson & Wales University, students have the opportunity to collaborate with local organizations and nonprofits through their coursework and gain hands-on industry experience at no cost to the organization while assisting their community partners. These experiences are happening on JWU’s four campuses and across all disciplines. At JWU Providence, students majoring in Graphic Design in the College of Engineering & Design partnered with the Woonsocket Historical Society this year to enhance and modify the organization’s brand identity.
Design students Jonathan Caron ’19, Patrick Holt ’19 and Connor Daigneault ’20
JWU’s design program offers local organizations and nonprofits design services at no cost. This experiential education opportunity has become a cornerstone of the program and has helped many organizations and nonprofits across the state. This partnership resulted in a new web design, updated logos, new business cards and collateral. Three students, Jonathan Caron ’19, Patrick Holt ’19 and Connor Daigneault ’20, worked directly with the organization’s leadership. “It was great working with my first real client,” says Daigneault. “Not only did we help them with design services, they really helped us become better designers and better workers. I now know what to expect when working with a company,
whether it is rebranding or making new products to promote them. Throughout my career here at JWU, I have learned the necessary skills to be successful, but this client specifically gave me real world experience, which will help me stand out in my very competitive field.” This is truly a win-win for both the Woonsocket Historical Society and JWU’s design students. Another win-win is for JWU Charlotte students in the College of Business and the nonprofit Empower of Hope, which provides holistic and vocational support to women living in extreme poverty in Africa. Seniors in the Retail Executive Decision Making course are helping the organization grow its philanthropic goals. Founder
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C O L L A B O R AT I O N
Christin Boone visited the class and shared her story about how she learned of the plight of women in war-torn Burundi. Through sales of the crafts made by Burundian women in Africa and refugees in Charlotte, Empower of Hope donates 100% of the proceeds to support the women in Burundi. “How do we grow into an organization that is self-sustaining?” Boone asks the students. “I created a small board and have some volunteers,
Empower of Hope founder Christin Boone visits JWU Charlotte.
but we are not able to sell enough product to make us self-supportive.” The students were asked to prepare and present case studies that included a situational analysis, perceived strengths and weaknesses of the nonprofit, and final recommendations. “I will take parts of every team’s recommendations and incorporate them in my nonprofit over time,” says Boone. “Luckily with the connections I have made through JWU, I have student volunteers willing to help me with social media strategies, marketing and branding. It gave me a chance to view my business from a
JWU Charlotte College of Business seniors present their findings.
different perspective.” When JWU North Miami launched the entrepreneurship program, lead faculty member Brent Muckridge ’94 knew the only way for budding entrepreneurs to be successful was to provide them with real-life, complex challenges and the tools needed to solve them. He decided to test this theory when he was selected to represent JWU on a special project for the City of North Miami’s Chinatown initiative. Brent Muckridge challenges entrepreneurial students.
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C O L L A B O R AT I O N
Muckridge was tasked with creating the business
JWU Denver is a food donor for We Don’t Waste,
plan for the development of a co-working space
which means the campus donates unused
for entrepreneurs. He immediately created a
perishable items such as fresh fruit, veggies,
class project for his students, challenging
dairy, protein and baked goods to local relief
them to analyze the feasibility, surrounding market data, infrastructure needs, and costs associated with creating the co-working space. “While entrepreneurs may develop businesses out of their passion or concepts they believe will quickly become lucrative, they have to be able to foresee challenges, know how to navigate them and make the best decision on how to proceed,” advises Muckridge. “This project gave them a taste of that, and they really became invested in the project knowing they were providing a solution for a real business concept.”
JWU Denver chefs learn to be sustainable.
Students at JWU Denver are making positives changes for their community while learning how to be sustainable chefs through a collaboration between the College of Culinary Arts and We Don’t Waste. These group efforts support the community and the environment by donating quality food to those in need in the Denver metro area. Forty percent of food produced in the U.S. ends up in landfills, and one in six Colorado households with children do not
agencies. Students prepare the food and load trucks for We Don’t Waste twice a month. Students also have the opportunity to distribute food at mobile markets hosted at local schools and community centers. Chef Jorge de la Torre, dean of culinary education, says, “It is important that we educate our students to be sustainable chefs and empower them to make positive change for their community and the environment.”
have enough money for food.
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COMMENCEMENT 2019 Check out JWU Charlotte’s commencement website for details related to the ceremony.
SAVE THE DATE: JWU Charlotte’s Family Weekend, October 18–20, 2019, is full of traditions, fun, athletic games, and familyfriendly events. We hope to see you there!
N E WS YOU CA N USE CONVERSION TO SEMESTERS/ 2020–21 ACADEMIC CALENDAR Johnson & Wales University’s upcoming academic
counselors and follow their academic planners to
calendar for 2019–20 reflects the final year
keep themselves on track toward graduation.
undergraduate programs will operate under a term
The conversion to semesters webpage has been
calendar before transitioning to semesters in fall 2020. The 2020–21
updated with additional FAQs regarding schedule and course workload,
academic calendar is
financial aid and
now available on the
tuition, and credits and
JWU website.
transcripts.
It is very important that first-year students and those with sophomore status, with an expected graduation date of May 2021 and beyond, meet with their academic
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CHARLOTTE
CAMPUS
n e ws C E N T E R F OR
BL AC K H I S T ORY 101
E XC E L L E NC E
MOBI L E M USE U M
Dining Services recently earned the Center for
Student Life recently arranged to have the Black
Excellence designation, the highest possible
History 101 Mobile Museum visit the Charlotte
recognition any
Campus and with it, a collection of more than
Compass Group
200 original artifacts of black memorabilia
account in the U.S.
dating from the trans-Atlantic slave trade era
can achieve. Paul
to hip-hop culture.
Reinfeld ’06, dining
The museum offered a
services director,
timeline of experiences,
says, “Changing the
achievements and
culture of the team
contributions — stories
takes time. It’s a journey. We haven’t arrived at a
that need to be told.
destination; we’re just more comfortable facing the
Shawna Jones ’22 says
obstacles.” This was a two-year journey for Reinfeld
she enjoyed viewing
and his team. JWU Charlotte Dining Services is the 66th account in the U.S. to be certified, out of more than 17,000 accounts nationwide.
the evolution of black history through the years. “By educating black youth about their history, they are teaching us the importance of
JWU CHARLOTTE’S
it and the future we
M A R R IO T T VOYAGE
can build with this
PR O GR A M
The Marriott Voyage Program is one of the many high-quality career opportunities that Experiential Education & Career Services provides students. Watch this
knowledge. The exhibit showcased influential black leaders like Rosa Parks, Malcolm X, and the Honorable Elijah Muhammad. I loved learning about the lives of these leaders through articles and pictures, and am grateful I got a chance to attend.”
video and learn more.
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CAMPUS NEWS
L E A DE R SH I P OPP OR T U N I T I E S F OR S T U DE N T S
Students received tips on leadership, communication
offering advice on career readiness, said, “Dress
and networking during the SEEM (Sports,
for the job you want, not the one you have. Have
Entertainment, Event – Management) Forum on
conversations and express your values clearly. Make
Professional Development. Raleigh Anne Gray, senior
your footprint larger than your foot.”
director of business development and partnerships
Students in the Directed Experiential Education (DEE)
at The Players’ Tribune, and Corinne Milien, executive director and co-founder of The Winning Edge Leadership Academy, led the one-day seminar. Gray,
class, and other SEEM student volunteers, were in charge of marketing, programming and executing the forum. DEEs offer students an intensive, term-long, project-based experiential learning opportunity. Nathan Grubin, marketing team leader, says, “It helps when students hear about the event and professional dress from another student. I went into classrooms to help get the word out. We told them they need to make an effort and show our guests they are ready to work.” New this year was a Career Exploration Fair with representatives including the Carolina Panthers, Live Nation and the Charlotte Hornets who were interviewing students for internship and job opportunities.
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CAMPUS NEWS
C L A S S T OU R L E A D S T O I N T E R NSH I P
Molly Svizeny ’19 says she learned in her Sports,
Pat Stack, assistant professor in the College of
Entertainment, Event – Management (SEEM) class
Hospitality Management, says, “In addition to
that you cannot hear a ‘yes’ without asking. Her
providing this opportunity to Molly, Center City
concerts class toured Charlotte Center City Partners
Partners supports our SEEM program through guest
(CCCP), an organization that
lecturers and mentorship of our
facilitates and promotes the
students — and my class will
economic, cultural and residential
be helping them develop and
development of the urban core.
execute Charlotte Shout.”
After meeting Robert Krumbine,
Svizeny says that during the
chief creative officer and
2017 inaugural SEEM Forum
senior vice president of events,
for Professional Development,
during the tour, Svizeny, the
she wanted to get in front of
budding music production and
guest speaker Patrick Scott,
entertainment industry future
the marketing manager for
employee, knew she needed to
LiveNation. “I turned around
meet him one-on-one.
in my seat and asked JWU Associate Professor Jeff
“I reached out after our tour, not looking for an
Longo, ‘How do I be better than everybody else to
internship, but just a discussion,” she says. “I took
get this job?’ I was told to make it clear that I wasn’t
him to lunch to pick his brain about his experience
just looking for an internship for university credit,
with the entertainment industry. He offered me an
but show them my passion.” That passion led to her
internship right on the spot, working specifically on
internship with CCCP, what she calls another step
the music portion of Charlotte Shout, an upcoming
in the right direction. “I haven’t been here before,
public festival.” Svizeny also has past experience
working for the city versus a venue. I’ve worked
working with LiveNation and Madison Square Garden.
concerts and private events, but not a big festival for the public.”
The JWU Charlotte women’s volleyball team celebrates winning the 2018 USCAA Division II National Championship. The Wildcats won four matches in straight sets to claim the first-ever Division II title.
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CULINARY ARTS
RECIPE MIDDLE EASTERN FRUIT SALAD
CHEF MICHAEL MAKUCH, ASSOCIATE PROFESSOR AND DEPARTMENT CHAIR, CULINARY ARTS, PROVIDENCE CAMPUS IN GREDIE N TS
M E T H O D OF P REPA RAT I ON
2 cups Middle Eastern couscous, cooked in fruit juice or water
1. Cook couscous according to package directions.
½ cup raisins
2. Wash and cut fresh fruit into bite-sized pieces.
2 tablespoons honey
3. Measure/gather other ingredients.
2 fresh lemons, washed and juiced
4. Combine all ingredients, chill and serve.
2 teaspoons poppy seeds 6 cups of fresh fruit: honeydew melon, cantaloupe, grapes and/or fresh apricots, washed and cut into bite-sized pieces)
Yield: 6 servings
Find More Recipes
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