jwufamily connection
CHARLOTTE CAMPUS
Winter 2016
FAMILY/ HOMECOMING WEEKEND Spirited events and athletic competitions
FEATURES Student Government Association, Bridging the culinary and business divide
CAMPUS NEWS Culinary arts series, mentoring program, Reg’s Dream Day, Leadership Day
RECIPE A JWU faculty chef shares a favorite recipe
This is a publication of Johnson & Wales University specifically created for families and designated contacts of JWU students.
WELCOME DEAR JWU FAMILIES, The holiday season is a time to count our blessings and look forward to a New Year full of hope and happiness. We all give thanks for the opportunities your students have been given at Johnson & Wales University, and I thank you, the parents and families, who are supporting them through this exciting time in their lives. As 2016 draws to a close, know that we are making a difference in your students’ lives. They may be members of our expanding fraternity and sorority life or leaders in the Student Government Association. Many are applying to be part of our leadership development program or planning to attend a student conference where they will learn communication and leadership skills. Thankfully, opportunities abound. I wish to express my heartfelt appreciation to you, our campus community and our alumni. Enjoy your time with your family and travel safely. Your students deserve this holiday break and I look forward to their return — refreshed and ready to continue their hard work. Sincerely, Robert Mock Jr., EdD Campus President
JWU Family Connection | Winter 2016
FAMILY/HOMECOMING WEEKEND
Student Involvement & Leadership, in conjunction with Development & Alumni Relations and campus leadership, held its annual Homecoming Weekend on October 21–22. Students and guests enjoyed “Wildcatopoly” themed events including a homecoming parade, casino night, mocktails with Charlotte Campus President Robert Mock, and a live concert by Nashville recording artist Austin Moody. Hundreds of students, guests and alumni were able to share in the Wildcat spirit during the two-day program. continued... JWU Family Connection | Winter 2016
FAMILY/HOMECOMING WEEKEND
JWU Family Connection | Winter 2016
STUDENT GOVERNMENT ASSOCIATION PROVIDES A VOICE FOR STUDENTS During the civil unrest that occurred this past September in Charlotte, the Student Government Association (SGA) demonstrated commitment to its purpose: providing a voice for the student body and role models as student leaders. The SGA took action by meeting with faculty and staff to make sure they were aware of what students were feeling, thinking and discussing. Then the campus community united to create an open forum event which provided a safe space for students to share with one another their thoughts and feelings on the impact of
the unrest. The forum produced a remarkable turnout and was a great way to increase student awareness of campus culture and various social issues. Due to successful events and services like these, students are taking the initiative and continuing the conversation to inspire change. SGA’s impact might not always be seen in the day to day, but the organization is proud to represent students and advocate on their behalf.
Back Row (L to R): Paige Clark ’17, Emma Beamer ‘17, Aaliyah Mitchell ‘19 Front Row (L to R): Anna Wroblewski ‘18, Briana Small ‘16, Jenny Brooks ‘18
JWU Family Connection | Winter 2016
BRIDGING THE CULINARY AND BUSINESS DIVIDE Fred Tiess would drop anything to help a student or someone in need. The associate professor teaches Classical Cuisines of
That bridge between culinary and business is what the recently modified Food & Beverage Entrepreneurship program provides. It combines entrepreneurship courses with traditional business classes to help students learn how to start their own food-and-beverage-related businesses. These can include pubs, breweries, farms, grocery stores and even artisan food startups. “Students often find a special niche they would like to focus on after the first two years,” Tiess says. “Food & Beverage Entrepreneurship provides an alternate path to help students realize their dreams.” Tiess has served everyone from former presidents to tornado victims. He is a volunteer and board member for Mercy Chefs, a faithbased, nonprofit disaster relief organization. He has traveled all over the country to help prepare meals for victims, volunteers and first responders in national emergencies and natural disasters.
France and Italy by day and Introduction to Entrepreneurship in the School of Business by afternoon. “I am like the bridge between culinary and business,” he explains. “I can teach a student how to become a chef and help him or her take those concepts and build a business plan.”
JWU Family Connection | Winter 2016
Tiess’ motto is, “The greatest stress is someone who has given up on themselves. The greatest joy is when a light goes off in a student’s mind and you see that they get it.” He hopes the culinary/entrepreneurship combination of classes, and his giving nature, will help more students ‘get it’ and find success.
CAMPUS NEWS WHAT PILLAR OF THE WILDCAT WAY DO YOU MOST RELATE TO?
“CHARACTER is the most important to me because I believe it affects every aspect of my life. I have spent a lot of time working on further developing my character, as I feel you can’t change the world with bad character. Good character is being authentically yourself, taking criticism, being dependable, being open to change and if you seek change being that change. Character bleeds into all of the parts of the Wildcat Way as you must have courage and pride to have good character and community fosters good character. Character is developed with experience, both positive and negative. Because learning is the biggest key as with our learning character is just personality.” — Aaliyah Mitchell ’19, Sports/Entertainment/Event Management
“The pillar I connect with the most is COMMUNITY. Since coming to Johnson & Wales, I feel part of a very tight knit community. Anywhere you go on campus you are greeted with a smile. JWU is a campus where everyone feels welcome. There’s always something to do and someone to talk to. Even when I go to class I feel part of a community. Professors and chefs know who I am and are always checking up on me. It feels great to know that I am not just a number.” — Isaac Castro ’18, Culinary Arts
“I connect most with the pillar of COURAGE. I truly believe that courage is the secret to advancing in life and finding out who you are. Attending college was a big step for me and I needed courage to take that leap. JWU has taught me what it means to push myself so that I may become the best version of me. Every time I achieve something in life I take a step back and evaluate my next steps. To become better at anything, you need the courage to strive for more. This is why I feel the most passion towards courage. It is the pillar that enables me to want to better myself and my community as a whole.” — Morgan Smith ’18, Culinary Arts JWU Family Connection | Winter 2016
CAMPUS NEWS AGENTS FOR CHANGE The Charlotte Campus is helping to improve retention with Agents for Campus Engagement (ACE), a first generation mentoring program as part of the university plan for student success. Forty students are participating this academic year, fostering relationships with ACE faculty or staff to increase the likelihood that they’ll remain enrolled at JWU.
NOT IN THE BOOKS The College of Culinary Arts is hosting two new series this academic year. Ashley McGee, senior instructor, describes “Know Your Foodways” as the intersection of food in culture, traditions and history. “We want to offer our students a chance to learn about things that are important and fun, but just don’t quite fit into our curriculum,” she explains. McGee’s first fun and lively discussion was on the origins, styles and impact of fried chicken in our culture. Kelly Patkus ’07, associate instructor, created the Campus Sustainability Council for her master’s degree capstone. An offshoot of that undertaking is the “Sustainability, JWU and You” series. She says students are interested in how sustainability impacts them in agriculture, in the kitchen and in the business world — and ulimately how they can make a difference in the future.
JWU Family Connection | Winter 2016
Kyndal Champy ’18 and Susan Seamon
Sara Bos, student experience coordinator, says she would like to reach more of the 200-plus first generation incoming students. Currently there are 23 volunteer ACEs who advocate, mentor and connect with students. Kyndal Champy ’18 emailed the following to her ACE Susan Seamon, a curriculum associate in Student Academic & Financial Services: “My job at PetSmart is going extremely well. I love all the people I work with. Thank you so much for all the help that you have given me in the last three years. You’ve made such an impact on my life.”
CAMPUS NEWS LEADERSHIP DAY The campus community celebrated the fifth annual Leadership Day in October, which featured Smoky Bissell ’07 Hon., chairman of Bissell Companies, as guest speaker. James H. Hance Jr. ’06 Hon., chair of JWU’s Board of Trustees, announced the renaming of the day to The Sandra & Leon Levine Leadership & Philanthropy Day and recognized Khalia Parker ’19 and Rejhana Demirovic ’17 as Levine Scholars.
REG’S DREAM DAY Reginald “Reg” DesRavines thought he was having lunch with Charlotte Campus President Mock, until he heard a trumpet. WCNC, the local NBC affiliate, surprised the 33-year old Army veteran and single dad with a Dream Day — a day for someone who has overcome adversity. His first surprise was a trip to the local mall for a free shopping spree at Sur La Table. Later he was whisked to Fig Tree, an upscale restaurant, for a culinary experience with the owner and executive chef. DesRavines helped create the menu and prepare the meal, which he served to President Mock and three additional JWU guests. As a young man DesRavines was homeless in North Miami, selling drugs and eventually serving jail time. This past May, he graduated with honors. He returned to JWU to earn his bachelor’s degree and was recently promoted to sous chef by his employer.
JWU Family Connection | Winter 2016
Sandra and Leon Levine with Khalia Parker ’19 (middle left) and Rejhana Demirovic ’17 (middle right).
“After hearing from Mr. Bissell at the presentation, I learned how important it is to look at each task through a microscope,” Parker says. “Focusing in on details is what truly separates businesses and ultimately leaves an impact on your clientele. Receiving the scholarship from the Levine family has allowed me to continue my education so that I can implement those skills in the culinary labs.”
JWU COLLEGE OF CULINARY ARTS
RECIPE
Hummus Chef Robin Stybe, assistant professor, Charlotte Campus WHAT YOU’LL NEED 1 16-ounce can chickpeas ¼ cup chickpea liquid 4 tablespoons lemon juice, fresh 1½ tablespoons tahini (sesame paste) 2 large garlic cloves, minced ½ teaspoon kosher salt, more to taste 2 tablespoon extra-virgin olive oil Dash cayenne pepper Parsley, fresh, sprigs for garnish Pita bread, cut into wedges Yield: 10 2½-ounce servings CHEF’S NOTE: Hummus can be served topped with diced tomatoes and cucumbers. It can also serve as a filling for wraps. Combining a legume (chickpeas) and a grain (pita bread) forms a complementary protein and provides most of the nutrients found in a meat-based meal.
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JWU Family Connection | Winter 2016
METHOD OF PREPARATION 1. Gather all the ingredients and equipment. 2. Drain chickpeas and reserve the liquid from the can. 3. Combine the remaining ingredients in the blender or food processor. 4. Add ¼ cup of the chickpea liquid. Blend on low speed until smooth.
5. Taste, adjust the seasoning if necessary. 6. For service, place the hummus in a serving bowl and create a shallow well in the center. Add a small amount of olive oil in the well. 7. Garnish with parsley. Serve as a dip with pita bread wedges.