jwufamily connection
CHARLOTTE CAMPUS
SPRING 2016
NEW AND UNIQUE LEARNING OPPORTUNITIES AT JWU CAMPUS CLUBS & ORGANIZATIONS Showcasing the talents and hearts of our students
SHARKFEST Student entrepreneurs vie for up to $5,000 in seed funding
CAMPUS NEWS women’s basketball mentorship, Macaroon aficionado, Wildcat Wellness
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.
NEW AND UNIQUE LEARNING OPPORTUNITIES AT JWU Day in and day out, Johnson & Wales University students are experiencing their future now. JWU continues to develop new and unique learning opportunities and academic programs so students can gain the knowledge and skills required to succeed in their chosen professions. Here’s what’s been happening on all four of JWU’s campuses.
The North Miami Campus recently welcomed eight students and two faculty members from Rotterdam University Business School in the Netherlands. Throughout the 10-day visit hosted by Professor Leilani Baumanis, PhD, Rotterdam University students received a firsthand look at the business practices of various industries in America. JWU business students accompanied the exchange students, sharing their knowledge and comparing and contrasting cultural experiences. “It is always important to learn how to communicate effectively with people from other cultures,” said Gabriela Frazier ’16, JWU North Miami business administration major. “It was great to have experiences inside and outside of the classroom to really get to learn their culture.”
JWU Family Connection | Spring 2016
With trips to the Port Everglades, Miami’s Wynwood arts district, Ten Thousand Islands at Everglades National Park and many other South Florida attractions, Rotterdam University students learned how these organizations contribute to the overall American landscape. Everyone had the opportunity to learn from one another, enhancing their understanding of international relations and business practices. JWU’s Providence Campus is expanding its academic programming in the area of health through the establishment of a new undergraduate major in Health Science beginning in fall of 2016, as well as Rhode Island’s first Master of Science program in
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LEARNING OPPORTUNITIES Physician Assistant Studies that the university began offering in 2014. “The new health science major degree program has been designed to present our students with a holistic, 360 degree concept of health and wellness,” said George Bottomley, DVM, PA-C, director of the Physician Assistant Studies program. “Learning how to provide the best possible care of the patient will be the focal point of the program as the students learn the determinants of health, including socioeconomic factors, the impact of diet and exercise, and cultural differences in healthcare delivery.”
Providence Campus
Students pursuing the Health Science degree will choose one of three different pathways: health promotion, health management and health science. Upon graduation, students may choose to continue their education by seeking advanced
JWU Family Connection | Spring 2016
Charlotte Campus
degrees or immediately join the workforce in positions such as a health services manager or government policy analyst. Soon, Charlotte Campus College of Culinary Arts students will convene in a garden classroom. The COOP, an urban outdoor classroom and garden space, is getting a complete overhaul. Located on campus, it will house raised cedar beds with irrigation, electricity, fencing, new stairs, a ramp and new plants. Students and faculty are working together to create the new classroom in time for Earth Day on April 22. Jerry Lanuzza, dean of culinary operations, says, “In addition to just learning about gardening or the freshness of just-picked fruits and vegetables, students will learn about sustainability in an urban landscape, nutritional aspects of a more plant-centric diet, environmental science and community relationships.” Students will also be introduced to various heirloom fruits and vegetables that they would not normally see at a neighborhood grocery store.
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LEARNING OPPORTUNITIES
Denver Campus
Studies show that living on campus provides students many benefits, especially as it relates to connecting and being involved in the campus community. At the Denver Campus, an intentional, inclusive and integrative on-campus living experience is cultivated through Living Learning Communities (LLCs). Formed around a single academic discipline or thematic interest, LLCs include groups such as Baking & Pastry, Global Communities and Outdoor Adventure. “LLCs are a great way for students to enhance their collegiate experience while fostering a sense of community,” says Krista Wiseman, assistant director of residential life.
JWU Family Connection | Spring 2016
The 11 LLCs at the Denver Campus support firstyear, sophomore and upper-class experiences. Each LLC provides students within the same field of study an opportunity to blend their classroom experience with active and social learning activities. LLCs are designated to a specific floor within residence halls, and each LCC has an assigned faculty or staff member to offer guidance and support.
CAMPUS CLUBS & ORGANIZATIONS ENHANCE JWU EXPERIENCE Campus clubs and organizations are the heartbeat of Johnson & Wales University. They provide meaningful learning experiences and leadership roles to students as they produce engaging events and programs for the university. Throughout JWU’s four campuses, clubs and organizations are making positive strides in showcasing the talents and hearts of our students.
Recently, the Providence Campus National Society of Minorities in Hospitality (NSMH) student chapter received recognition at the 27th Annual NSMH National Conference in Washington, DC, and was awarded Chapter of the Year; Largest Membership — Northeast and Best Membership Drive. The theme of this conference was “One Nation, One House: Diversity Matters.” Sixteen students from JWU attended panel discussions and workshops that explored career development and trends in the hospitality industry. They also networked with hundreds of students and employers at the conference’s career fair.
JWU Family Connection | Spring 2016
Dale Silva, associate professor in the School of Hospitality and faculty advisor for NSMH said, “It is truly essential for hospitality students to understand workplace diversity, and being involved in NSMH helps prepare students to become professional industry leaders. Attending conferences is one of the ways that hospitality companies recognize the value of supporting students involved in NSMH. It also provides them with opportunities for networking and career advice.”
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CLUBS & ORGANIZATIONS While at the North Miami Campus, Collegiate DECA remains a driving force in preparing emerging leaders and entrepreneurs in marketing, finance, hospitality and management. Each year, DECA students represent JWU at the statewide competition, and nearly 100% of the participants qualify for and attend the international competition. North Miami Campus Under the leadership of faculty advisor Jack Rose, associate professor in the School of Business, DECA
students have won several awards and attained leadership positions at the state and international levels. “DECA is a great way to increase leadership experience,” said Brandon Guy ’17, vice president of Collegiate DECA for the Florida Association. “Participating in competitions helps increase understanding of what students need to know about the business world.” The organization is also a staple in campus life, hosting two annual events: DECA the Halls and a Night of DECAdence. DECA members participate in a host of community service events, including Miami Dolphins Special Teams and Jazz in the Gardens.
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Charlotte Campus
JWU Family Connection | Spring 2016
CLUBS & ORGANIZATIONS Minorities About Business (MAB), a Charlotte Campus student organization led by advisor Eric Gamble, PhD, assistant professor in the School of Business, partnered with Queens University for an annual community outreach event on Martin Luther King Jr. Day. The students broke into groups and headed out to work at service sites such as Hope Haven, Charlotte Rescue Mission and Supportive Housing Communities. According to Ja’Muan Webb ’16, president of MAB, they cleaned books and created bookmarks at Promising Pages, and chatted and played games with the residents at Supportive Housing Communities.
The CSN leadership team continually supports nonprofits throughout the year by compiling a list of events and volunteer opportunities for a monthly calendar. The organization plays a vital role in getting the campus community involved in various initiatives and drives the passion behind creating a culture of service. Whether focused on academic, professional, social or philanthropic initiatives, campus clubs and organizations remain a staple in JWU’s campus life. They contribute to lifelong development and memorable experiences for the students.
“My great-grandmother, who is 86, marched and fought to accomplish everything we have overcome thus far with Dr. King,” Webb recently said. “Being able to go out into the community, give back and bless those who are not as fortunate is definitely a good start.” On the Denver Campus, the Community Service Network (CSN) is a student-led organization that supports the community through civic engagement and direct service. This year’s leadership team established the first Hunger and Homelessness Awareness Week on the Denver Campus and continued the tradition for the third annual MLK Challenge. Seventy-five participants completed 225 hours of service. The event also encouraged participation in the second annual Alternative Spring Break program with the Habitat for Humanity Collegiate Challenge.
JWU Family Connection | Spring 2016
Denver Campus
NORTH MIAMI STUDENT WINS FIRST PLACE AT SHARKFEST 2016 Students Store It, developed by business administration student Thiago Rodrigues ’19 of the North Miami Campus, is the 2016 winning business concept at Johnson & Wales University’s annual Sharkfest entrepreneurship competition. At the Providence Campus on April 5, seven student teams representing all four JWU campuses competed for cash awards and the opportunity to receive additional start-up resources in support of their ventures. “This year we had more products and technology entries, as well as more female entrepreneurs,” says John Robitaille, executive director of the entrepreneurship center. As the judges calculated the results, 2015’s second place winner, Matt Tortora ’15, provided an update on his business “WhatsGood,” an online service and virtual marketplace to tie in purveyors’ needs to one customized network. It’s now operating in 13 states with more than 500 customers. Tortora was a food service management major with a concentration in entrepreneurship from the Providence Campus. Watch a video of Sharkfest 2016 on the Entrepreneurship Center’s website.
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Thiago Rodrigues ’19 and Providence Campus President and Chief Operating Officer Mim L. Runey, LP.D.
THIS YEAR’S WINNERS First Place ($5,000): Thiago Rodrigues ’19 with Students Store It, pods that can store students’ belongings for a summer or an entire term (North Miami Campus) Second Place ($2,500): Erin Tucci ’18 with Aroma, a mobile app that provides recipe suggestions when users input the ingredients they have on hand (Providence Campus) Third Place ($1,000): Matthew Vidovich ’17 with ServUS, a mobile app for restaurants that allows customers to order food, have it delivered to a specific table, and even pay the bill (Providence Campus)
CAMPUS NEWS WOMEN’S BASKETBALL MENTORSHIP PROGRAM Trudi Lacy, head coach for women’s basketball, invited members from a number of local businesses to a home basketball game in January to help business partners and players
Authority, Worth Advisors Financial and Trips for Kids, were treated to a reception, and student-athletes enjoyed time networking one-on-one after the game. Worth Advisors
foster a relationship and create a mentorship program.
Financial even offered a free financial educational seminar to all JWU students.
The mentors are encouraged to help students with character development, leadership skills and preparation for a successful career and a life well lived. Guests, who included representatives from the Charlotte Housing
“Our mentorship program with top business leaders in Charlotte is proving to be a vital tool in the total personal development of our student-athletes, one in which will benefit them for a lifetime,” says Coach Lacy.
JWU Family Connection | Spring 2016
CAMPUS NEWS
WILDCAT WELLNESS TAKES OFF Step toward Wildcat Wellness! The College of Culinary Arts is forming Team JWU to walk or run the annual Skyline 5K Run, a local road race, on Saturday, April 30. To get everyone excited, participants will be given JWU training shirts and beginners training schedules. Faculty chefs Megan Lambert, Cece Krelitz and Rhonda Stewart created a 10-week program that provides the runners/walkers with nutrition information, coaching tips, and a fun, supportive training atmosphere for a weekly group walk or run.
A MACAROON AFICIONADO When Elizabeth Katona ’17 sampled a tasty treat in a high school French class, she knew she needed to figure out “what’s in these things!” They were Macaroon, French cookies made with almond and egg whites sandwiched around a cream-based filling. And Katona figured out the ingredients in a big way. “With failure you become really good at what you do,” she says. So much so that she is selling the colorful dessert at a local Italian market. She bakes the delicate discs in her home kitchen. What was once a delicious discovery in high school is now an expensive, trendy confection that is as good as gold for this college student. She credits her experience and networking opportunities at JWU with her continued success.
JWU Family Connection | Spring 2016
More than 30 faculty, staff and students signed up be part of Team JWU and get moving toward a healthier lifestyle. Chef Lambert says, "We want our students to understand the importance of a healthy lifestyle and to have accurate information about nutrition and fitness."
COMMENCEMENT 2016 Do you have a student graduating this May? Be sure to check out JWU’s Commencement website for all details related to Commencement Weekend, including hotel accommodations.
JWU COLLEGE OF CULINARY ARTS
RECIPES
Grilled Beef over Citrus Spinach Chef Jonathan Poyourow ’03, RD, LD, assistant professor, Providence Campus WHAT YOU’LL NEED: 1 small navel orange, segmented 1 tablespoon unsalted butter 1 garlic clove, minced 1 pound fresh spinach, stemmed 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1 ½ pounds flank steak
METHOD OF PREPARATION: 1. Heat grill to medium high heat. 2. Trim and prepare beef. Grill beef to medium rare, 145 degrees, about five minutes on each side. Set aside to rest, about 10 minutes. 3. Peel orange, removing all the white pith. Cut between the membranes to release the segments, halve them crosswise.
4. Melt the butter in a medium saucepan. Add the garlic and cook over medium high heat, until fragrant, about two minutes. Add the spinach and coat. Cover and cook until spinach is wilted, about two minutes. Drain off any liquid and season with salt and pepper. Stir in orange segments and serve. 5. Slice flank steak on a diagonal. Serve spinach orange mixture over beef.
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JWU Family Connection | Spring 2016
JWU COLLEGE OF CULINARY ARTS
RECIPES
Roasted Lentil Stew with Polenta Fries Chef Chris Wagner, CMC, director of culinary operations, North Miami Campus WHAT YOU’LL NEED: FOR STEW: ½ pound lentils 2 tbsp extra virgin olive oil 1 carrot, diced 1 onion, diced 1 parsnip, diced ½ stalk leeks, washed, sliced in ½ inch rondels 5 cloves garlic, minced 1 bunch parsley, chopped 1 twig thyme 2 cups white wine Vegetable stock Salt and pepper, as needed FOR FRIES: ¼ onion, finely chopped 1 cup polenta of your choice Vegetable stock, as needed 1 tbsp extra virgin olive oil 1 cup dry white wine
CHEF’S NOTE: A splash of high grade vinegar will enhance the robust and rustic flavor of the lentil stew. Find More Recipes
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METHOD OF PREPARATION: FOR STEW: 1. Roast the lentils in the oil for a couple of minutes. Add the vegetables and herbs. Continue roasting everything
FOR FRIES: 1. Sear the onions until translucent. Add the polenta and roast. 2. Deglaze with the white wine
together. 2. Deglaze with the white wine and add the vegetable stock. Simmer for 35 to 40 minutes or until the lentils are done and start falling apart. This will give the stew a great consistency and a hearty body. 3. Serve in bowl and enjoy.
and add the required amount of water (see manufacturer’s recommendation) and simmer. 3. Spread the polenta onto a sheet pan and let chill until it can be easily cut into larger sticks. 4. Sear the fries in olive oil until they are evenly golden brown.
JWU COLLEGE OF CULINARY ARTS
RECIPES
BBQ CHICKEN QUESADILLAS Chef Scott Smith, PhD, CEC, CCE, food service management chair, Denver Campus WHAT YOU’LL NEED: 2 ounces chicken, cooked and chopped 2 tablespoons BBQ Sauce ½ cup cheddar/jack cheese blend, shredded 1 tablespoon red onion, diced small 1 tablespoon cilantro, chopped 2 flour tortillas, 8-inch Non-stick vegetable spray Salt and pepper, to taste METHOD OF PREPARATION: S ERVE WITH your favorite toppings like sour cream, guacamole, lettuce, tomatoes, etc.
1. Pre-heat a griddle or large skillet to medium-high heat. 2. Mix chicken and BBQ sauce together in bowl. Set aside. 3. Lay one tortilla flat on work surface, spray with non-stick vegetable spray, sprinkle with salt and pepper. Turn tortilla over on work surface and spread cheese evenly over the tortilla. Spread chicken mixture across cheese. Top with onion and cilantro.
4. Place second tortilla on top of mixture and spray the top surface with non-stick vegetable spray. Sprinkle with salt and pepper as needed. 5. Place assembled quesadilla in hot skillet or on the hot griddle. Cook for about 3-5 minutes or until toasted. Flip quesadilla over and cook for an additional 3-5 minutes. 6. Remove from heat and cut into wedges.
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JWU Family Connection | Spring 2016
JWU COLLEGE OF CULINARY ARTS
RECIPES
Grilled Shrimp and Mango Salad Chef Robert Brener ’01, MAF, CCC, CCE, CHE, associate professor, Charlotte Campus
WHAT YOU’LL NEED: FOR SALAD: 2 tbsp packed dark brown sugar 2 tbsp fresh lime juice 2 tbsp rice vinegar 1 (4-inch-long) fresh hot chile, thinly sliced, including seeds 1 medium shallot, thinly sliced ¼ cup chopped fresh cilantro 2 tbsp chopped fresh mint 2 firm-ripe mangoes, pitted, peeled, and thinly sliced FOR SHRIMP: 16 jumbo shrimp peeled and deveined (1 ¼ pound), shelled, leaving tail attached 2 tbsp vegetable oil 1 medium fresh jalapeño chile, minced, including seeds 2 tsp ground cumin ½ tsp salt Accompaniment: lime wedges
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JWU Family Connection | Spring 2016
METHOD OF PREPARATION: 1. Whisk together brown sugar and lime juice in a large bowl until sugar is dissolved. Next, whisk in chile, shallot, cilantro, and mint. Add mangoes, tossing gently. 2. Beginning at thick end, insert a skewer lengthwise through each shrimp to straighten until all shrimp are skewered. Transfer to a tray. 3. Prepare the grill by preheating to medium/high heat. Brush grates with grill brush and mop with an oiled paper towel.
4. Whisk together oil, jalapeno, cumin, and salt. Then brush on skewered shrimp until well coated. 5. Grill shrimp, turning occasionally, until lightly charred and just cooked through, about four minutes. 6. Toss mango salad again and divide among four plates. Arrange four shrimp on top of each serving.