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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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RUNEY INVESTITURE CEREMONY
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-WIN F O R
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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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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 North Miami’s commencement website for details related to the ceremony.
SAVE THE DATE: JWU North Miami’s Family Weekend, October 18–20, 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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NORTH MIAMI
CAMPUS
n e ws AV E RY GI L LYA R D ’19
JOR DY N A L L E N ’20
L A N D S I N T E R NSH I P
NA M E D J U N IOR M AYOR
W I T H SU PE R
OF NOR T H M I A M I
B OW L 2020 HO S T C OM M I T T E E
When the City of North Miami launched the firstever youth council, fashion merchandising and
Students are encouraged to dream big and identify
retailing major Jordyn
internships that will give them an experience they
Allen ’20 knew she wanted
are seeking in their field and could potentially
to have a seat at the table
turn into a job. Avery Gillyard ’19, a business
to voice her opinion on
administration major, took this advice seriously and landed his dream internship with the Miami Super Bowl 2020 Host Committee.
ways to help her peers. As a campus leader with Student Government Association, Allen was a prime candidate to
At his internship, Gillyard is
represent JWU on the youth council. Once student
responsible for meeting with
representatives from each of the seven universities
small, minority businesses
and public schools in the city were convened as
to educate them on the
the new youth council, they were tasked with
opportunities available during
selecting the first youth mayor among them. Allen
the upcoming Super Bowl events. He reviews the
prepared a speech and campaigned leading up to
business’ qualifications and recommends them as
the election, where
vendors to the Super Bowl planning committee for
she was selected
services ranging from security to event rentals and
as the city’s first
transportation.
junior mayor.
“One of the most important things I’ve taken
“I love having the
away from this internship is the importance of
opportunity to
networking,” Gillyard said. “I got this internship
represent JWU and
through relationships with people at JWU, and
lead my peers on
networking is also the center of what I do in
making decisions
connecting with businesses during my internship.”
on city issues like transportation and affordable housing that have an impact on us as students who are also city residents.”
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CAMPUS NEWS
DE E R I NG SE A F O OD F E S T I VA L T O F E AT U R E DI SH F R OM U P TA L DIGH E ’19
Imagine having the chance to be a featured chef at one of Florida’s top food and restaurant industry events. This became a reality for culinary arts student Uptal Dighe ’19, who recently won the Deering Seafood Festival student competition. Dighe was one of 11 culinary arts students who took the challenge to prepare a dish for the chance to have their creation on display among the more than 8,500 event goers who attend the festival each year. Each student was given one hour to prepare a dish of their choice, using shrimp as the main ingredient. From shrimp cakes to etouffe, scampi and more, it was Dighe’s MexIndian shrimp tacos that impressed the judges based on the creativity, taste and presentation.
Left, Dighe pictured with Bruce Ozga, dean of culinary education
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CAMPUS NEWS
A LU M N I L E A DE R S
A LT E R NAT I V E
V I SI T CA M P US T O
SPR I NG BR E A K
SH A R E E X PE R I E NC E W I T H S T U DE N T S
While some students were enjoying the beach and taking time to relax, other students engaged in community service as part of the Alternative Spring Break program. From feeding the homeless at Miami Rescue Mission to a park clean-up, these students truly demonstrate the Wildcat Way.
One of the most effective ways for students to learn is to give them access to real-world experiences that relate to their major. Their learning is even more impactful when they can interact with professionals who have a direct connection to their pathway. North Miami Campus students had the best of both worlds when alumni leaders visited campus to share their stories on their journey at JWU and their current experiences in the working world. Students had the opportunity to enjoy panel discussions with alumni in hospitality, business, criminal justice, culinary arts, and baking and pastry arts. From recalling some of their favorite moments at JWU to reflecting on how they learned from some of their least favorite experiences, alumni shared the importance of taking advantage of the student experience.
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CULINARY ARTS
RECIPE MUSHROOM RAGOUT WITH SEARED POLENTA
GENNY KOMAR, INSTRUCTOR, COLLEGE OF CULINARY ARTS IN GREDIE N TS
M E T H O D OF P REPA RAT I ON
Ragout 2 tablespoons olive oil, divided
1. Heat 1 tablespoon oil in large deep skillet over medium heat. 2. Add mushrooms and remaining 1 tablespoon oil and cook until mushrooms are well-browned and cooked through, 5–7 minutes. 3. Add onion, garlic and thyme. Cook, stirring occasionally, until onion turns translucent, 2–3 minutes. 4. Add miso and tomato paste to the mushroom mixture and cook until lightly brown to develop flavor. 5. Add wine, soy sauce and stock to pan. Deglaze the mushrooms and scrape the bottom of the pan to release caramelized bits at the bottom. Cook down the mixture until almost all moisture is gone and it is slightly sticky-looking, about 12–15 minutes. 6. Taste and season with salt and pepper as needed. 7. While mushrooms are simmering, whisk polenta and 4 cups stock in 2-quart saucepan until combined. Season with ½ teaspoon salt and several grinds of pepper. 8. Bring polenta mixture to a simmer over medium-high heat, stirring continually so polenta doesn’t stick to bottom of pan. Cook the polenta until tender with little to no bite (15–20 minutes). If more liquid is needed, add 1 cup of stock at a time.
1 small onion, coarsely chopped (about 3/4 cup) 1 clove garlic, finely chopped ½ teaspoon fresh thyme leaves 1 ½ pounds cremini mushrooms, sliced ¼” thick ¼ cup white miso paste 1 tablespoon tomato paste 2 tablespoons soy sauce or liquid amino acids ¼ cup Madeira (red wine is a good substitute) ¼ cup vegetable stock 1 teaspoon kosher salt (more as needed) 1 teaspoon black pepper, ground Polenta 1 cup polenta (not quick-cooking) 4 cups vegetable stock ½ teaspoon kosher salt (more as needed) 1 teaspoon black pepper, ground 2 tablespoons margarine (brand like Earth Balance) ¼ cup nutritional yeast
Yield: 8 servings
9. Once cooked, whisk margarine and nutritional yeast into polenta, until melted. Taste and season with more salt and pepper, if needed. 10. Transfer polenta to 9x9 baking pan coated with cooking spray. Spread mixture into even layer with spatula. Cool in refrigerator for 30–45 minutes or until completely set. 11. Once polenta is set, turn out of baking pan onto a cutting board. Cut the polenta into nine 3” squares. 12. Pre-heat a sauté pan over mediumhigh heat. Add 1 tablespoon of high heat oil, like canola or grapeseed oil, and allow to become hot. Lightly place 2–3 pieces of polenta into the pan and sear until golden brown on one side, about 2–3 minutes, then flip and sear on the opposite side. 13. Remove polenta from pan and place on paper towel to remove excess oil. Lightly season with salt. 14. While polenta is still hot, place two pieces of seared polenta onto a plate and top with 2–3 tablespoons of the mushroom ragout.
Find More Recipes
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