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FE AT U R ES CAMPU S NEWS
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NEWS YOU CA N U SE
This is a publication of Johnson & Wales University specifically created for families and designated contacts of JWU students.
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
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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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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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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 Denver’s commencement website for details related to the ceremony.
SAVE THE DATE: JWU Denver’s Homecoming & Family Weekend, October 25-27, 2019, is full of traditions, fun, athletic games, and family-friendly 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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n e ws CA M P US E V E N T S SPA R K C ON V E R SAT IONS A B OU T WOM E N ’ S R IGH T MOV E M E N T
In honor of Women’s History Month and International
organization also hosted a panel discussion with
Women’s Day, JWU Denver hosted events on
female JWU Denver faculty and staff. The panel
campus to highlight and celebrate the women’s right
shared their stories and experiences shaping their
movement. The College of Culinary Arts invited the
professional careers as women.
Rocky Mountain Institute of Food Technologists on campus to host a screening of the film A Fine Line. In the documentary, students heard stories from accomplished chefs that touched on workplace harassment, equal pay and career advancement. “It’s important that we spark discussions on campus about women’s rights to educate our students-future industry leaders about gender inequality and how to advocate for equal representation,” says Chenin Nickel, assistant professor and department chair of Dietetics. The Campus Activities Board student
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J W U S T U DE N T S
HO SPI TA L I T Y
S TA F F E SPN W I N T E R
S T U DE N T S TA K E
2019 X GA M E S
CLASS TRIP TO E NSE NA DA
Students enrolled in the International Hotel Operations, Development and Management course in the College of Hospitality Management took a trip to Ensenada, Mexico. The course and experience focuses on the development and management of multinational hotel properties. Students learned the skills and abilities necessary to become a global hospitality manager, including managing a diverse, multi-cultural staff; developing Fifteen Sports, Entertainment, Event – Management
strategies to satisfy international guests; and
students from all four campuses staffed the Winter
working as an expatriate manager.
2019 X Games in Aspen, the biggest extreme sports event of the year. This year, two students worked in concert production, one in social media video editing and posting, two in VIP Hospitality, and the remaining split evenly between guest services and X Fest (sponsorship activation and fan activities). JWU Denver Professor Sean Daly played a big role in organizing and facilitating this wonderful experiential education opportunity for JWU students.
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J W U DE N V E R BU I L D S L ONGE S T V E GA N PB & J SA N DW IC H F OR GU I N N E S S WOR L D R E C OR D S
In honor of National Peanut Butter and Jelly Day
in Guinness World Records. This was a wonderful
on April 2, JWU Denver culinary nutrition students
opportunity for our local community to come
collaborated with Southmoor Elementary School to
together in a fun way, learn about nutritious “heart
build the world’s longest vegan peanut butter and
healthy” food and recipes, and be a part of history.
jelly sandwich. A record was submitted for entry
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CULINARY ARTS
RECIPE SPRING PEA RISOTTO
C H E F A DA M SACKS, ASSOCIATE INSTRU CTOR , C ULI N A RY ARTS, DE N VE R CAMPU S IN GREDIE N TS
M E T H O D OF P REPA RAT I ON
4
Once the rice is just
4 cloves garlic, minced
1
heat. Add the shallot and sauté
combine. Add lemon zest and the
1 cup Arborio rice
until translucent. Add the garlic
previously blanched peas and
1/2 cup dry white wine
and sauté for about 1 minute.
carefully combine into the risotto.
2 tablespoons olive oil 2 shallots, diced
Heat the olive oil in a large skillet over medium high
tender, add the Parmesan
and mascarpone cheese and
1/3 cup mascarpone cheese
2
it around in the olive oil so that
5
1 tablespoon lemon zest
each granule is coated with it, and
if available and a squeeze or two
1 ½ cups fresh peas, quickly blanched
toast it for about 90 seconds.
of lemon juice and serve.
2 ½ cups warm vegetable stock 1/2 cup parmesan cheese
pea tendrils to garnish lemon wedges kosher salt and white pepper, to taste
3
Add the Arborio rice to the skillet, making sure to stir
Add the white wine off the heat and stir the rice until
all the wine has been absorbed. Then start adding the warm vegetable stock a 1/2 cup at a until the previous addition has been absorbed.
Find More Recipes
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season with salt and
pepper. Garnish with pea tendrils
time, making sure not to add more Yield: 4-6 servings
Remove from heat and
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