2018 COMMENCEMENT
JWU
FROM THE CHANCELLOR
Senior Vice President of Communications DOUG WHITING
Director of Design & Editorial Services BRIAN MURPHY
Editor
DENISE DOWLING
Designer
GAIL SOLOMON
Contributors
ALAN BILSBOROUGH JENNIFER BROUILLARD MIKE COHEA RYAN CROWLEY JORDAN FICKESS PETER GOLDBERG ROBYN HANKERSON MELINDA HILL MELINDA LAW JOE MAGENNIS DAVID MUIR LISA PELOSI ED PEREIRA CHRIS SCHNEIDER STEPHEN SMITH
Dear Members of the Class of 2018,
T
MARY SWARD DAMARIS R. TEIXEIRA
HIS SPECIAL EDITION of JWU Magazine is dedicated to you — the newest alumni
of Johnson & Wales University. You reached a milestone in your life as you successfully completed your course of study. On behalf of the more than 111,000 JWU alumni and as a fellow alumnus, I welcome you to our powerful network that spans the globe. The entire JWU community offers congratulations on this major personal accomplishment. Your relationship with JWU continues long beyond your graduation; it is a lifelong bond. In this issue, you’ll meet some of your fellow alumni as we celebrate their success. We look forward to including your stories in the magazine and on our website in the future. Although you have earned your JWU degree, your work is not over. Armed with your education, you are now ambassadors of the university, and that role brings new responsibilities. Be involved. We recognize that alumni interests are varied and therefore offer many ways for you to connect, learn, inspire and give back. Be examples of the power of a JWU education: • Attend local, regional and national alumni and campus events. • Return to campus to lecture in our classrooms and reminisce with faculty and fellow alumni. • Meet prospective students and families at Admissions Information Meetings and JWU Previews held across the country. • Participate in on-campus recruiting. • Fund scholarships and student support. Together we can strengthen our university, make it an even more vibrant educational institution and maintain its position as a national leader of experiential education. Read JWU Magazine when it arrives in your mailbox. It will keep you up-to-date on the latest university developments, campus happenings and achievements of your fellow alumni. Pass it along to others to make them more aware of our university community. Regularly visit the website, alumni.jwu.edu, and make sure you provide our alumni office with your new contact information. Be sure to write to jwumagazine@jwu.edu to share your continued successes. The 2018 commencement will hold a special place in my memories, since it was my last as chancellor of our alma mater. It has been an honor to watch you transform your lives with a Johnson & Wales education. Go Wildcats! Chancellor John J. Bowen ’77
LAUREN TKACS TONY ULCHAR AMY VUCCI MIRIAM S. WEINSTEIN ’08 MBA LORI ZABATTA ’95
JWU Magazine is published three times a year including a special supplement for recent graduates. Photos (black and white or color prints), high-resolution digital images and news can be sent to JWU Magazine, 8 Abbott Park Place, Providence, RI, 02903 or emailed to jwumagazine@jwu.edu. Selection and publication of entries are at the editor’s discretion. JWU Magazine is produced by University Communications in cooperation with Resource Development and Alumni Relations. Chancellor JOHN J. BOWEN ’77
Providence Campus President and Chief Operating Officer MIM L. RUNEY, LP.D.
Regional Campus Presidents LARRY RICE, ED.D., ’90, NORTH MIAMI RICHARD WISCOTT, PH.D., DENVER TARUN MALIK, ’90 M.S., ’11 ED.D., CHARLOTTE
COMMENCEMENT
2018
2
02 05 06 08 10
Providence Campus Graduate Studies North Miami Campus Denver Campus Charlotte Campus
12
WILDCAT WISDOM
6
We asked alumni what advice they wish someone had given them about life after graduation.
16
SUCCESS! From a high school dropout who became a school principal to a man on a mission to make healthy school lunches, these 12 graduates are an inspiration to us all.
32
WELCOME NEW ALUMNI
8
10
Lori Zabatta ’95, director of alumni relations, welcomes the Class of 2018.
front cover: photo by Mike Cohea back cover: photo by Peter Goldberg
www.jwu.edu
1
JWU PROVIDENCE
2
Summer 2018
Total Degrees Awarded
John Hazen White College of Arts & Sciences
College of Business
College of Hospitality Management
College of Culinary Arts
College of Engineering & Design
B.S. Degrees
A.S. Degrees
B.S.B.A. Degrees
1,608
146
443
712
269
86
1,397
164
47
PROVIDENCE CAMPUS Undergraduate Commencement Dunkin’ Donuts Center Morning Ceremony: John Hazen White College of Arts & Sciences College of Business College of Engineering & Design College of Hospitality Management HONORARY DEGREE RECIPIENTS John E. Taylor Jr. Executive Chairman of the Board, Twin River Worldwide Holdings Inc. Doctor of Business Administration Commencement Speaker Thomas L. Dwyer Executive Vice President and Former Vice Chancellor, Johnson & Wales University Doctor of Business Administration
The Road Taken MORNING CEREMONY
How far would you go to chase your dreams? Aimee Tran ’18, student commencement speaker for the Providence Campus’ ceremony, travelled 8,792 miles from her home in Saigon, Vietnam. She left behind friends and family to begin the voyage of education and exploration at Johnson & Wales University. The result: A Bachelor of Science degree in Hotel & Lodging Management with a minor in Sommelier from the College of Culinary Arts. With her family watching her address via live stream, Tran, who has been hired by Equity Residential in New York City, recalled her journey, using courage and ambition as fuel. “All the ups and downs, all the lessons have transformed us into wiser, stronger, incredible individuals who are capable of conquering the world,” she said. “Continue to build your legacies, chase your wildest dreams and bravely fight for what you believe in.” Jordan Schorr ’18, who accepted a job at Hasbro, took a moment before the ceremony to share her story. During her sophomore year, she decided to change majors and join the graphic design program in the College of Engineering & Design. She credited the JWU community for giving her the confidence to explore. “You need to expect the unexpected,” she said. “JWU helped me through that, and I really felt a sense of community. It was important for me to find where I belong.” As anticipation grew for the moment the Class of 2018 had worked so hard toward, President Mim L. Runey, LP.D., declared them ready for the real world beyond JWU. “You embody the determination and grit that defines a Johnson & Wales student,” she said to a thunderous applause. “Pursue your dreams and follow your passions.” With biographies reading like unconventional road maps to the pinnacle of success, John E. Taylor Jr., executive chairman of the board for Twin River Worldwide Holdings Inc., and Thomas L. Dwyer, ’18 Hon., JWU executive vice president and former vice chancellor, were awarded honorary doctorates of business administration by retiring Chancellor John J. Bowen ’77. Taylor, who delivered the commencement address to graduates from the John Hazen White College of Arts & Sciences, College of Business, College of Engineering & Design, and College of Hospitality Management, emphasized the importance of taking risks and exploration. “Be willing to take risks and venture to uncomfortable, unknown places — geographically and intellectually,” Taylor said to the more than 1,000 graduates in the Dunkin’ Donuts Center. “Leverage this great education you’ve received here to its maximum potential.” ~ Ryan Crowley
L-R: Thomas L. Dwyer ’18 Hon., Chancellor John J. Bowen ’77
L-R: John E. Taylor ’18 Hon., Provost Lily Hsu
Aimee Tran ’18
Providence Campus President Mim L. Runey, LP.D. www.jwu.edu
3
JWU PROVIDENCE PROVIDENCE CAMPUS Undergraduate Commencement Dunkin’ Donuts Center Afternoon Ceremony: College of Culinary Arts College of Hospitality Management — Food Service Management HONORARY DEGREE RECIPIENTS Maribeth N. Bisienere Senior Vice President, Parks and Security, Walt Disney World Doctor of Business Administration Commencement Speaker Paul F. O’Reilly President and Chief Executive Officer, Newport Harbor Corporation Doctor of Business Administration
Happily Ever After AFTERNOON CEREMONY
Walt Disney, that universal icon of innovation, had a starring role at the 2018 Providence Campus afternoon commencement ceremony: The magic of his Disney World was palpable. One of two honorary degree recipients, Maribeth N. Bisienere, a senior vice president with Walt Disney World, delivered the keynote address to graduates of the College of Culinary Arts and the College of Hospitality Management Food Service Management program. “Mine is a company of storytellers,” she noted, as she began the tale of Disney’s humble beginnings. “It’s 95 years ago — Los Angeles. A young man, about the age of most in this class, is getting off a train.” She reveals that he was Walt Disney, armed with only his determination and grit, $40 and a few items in a suitcase. These items got him from Chicago to Los Angeles, where his story unfolded into the empire we know today. Similarly, determination and grit are defining attributes of a JWU student. One such student is Josephine Wolfe ’18. Chosen to present the student address to her classmates, Wolfe also has a Disney connection. In pursuit of a bachelor’s degree in Baking & Pastry and Food Service Management, she interned at the Walt Disney World Resort. As she wrapped up her presentation, she predicted, “Today’s commencement marks a new chapter in our lives, a chapter for which we’ve already written the plotline.” Even Chancellor John J. Bowen ’77 got into the Disney spirit. Acknowledging his 45-year career with the university and upcoming retirement, he soaked in the moment while at the podium and said, “This must be what it feels like to win a Super Bowl.” He then turned to his wife, Kathy, and said, “We have to go to Disneyland!” In addition to Bisienere, Paul O’Reilly, president and chief executive officer of the Newport Harbor Corporation, received an honorary doctorate of business administration, notably for his savvy business acumen and commitment to the highest hospitality standards. Bisienere’s career trajectory brings to life Disney’s theme that dreams really do come true. In addition, she offered three seemingly simple tips, each grounded in her own experience: First, don’t surrender — thrive. Second, fall in love. And third, embrace change. Then, she thanked the audience for their gracious attention, turned the page and said, “May you all live — happily ever after.” With that, the students applauded and put their collective, JWU-prepared, best foot forward toward their happily ever afters. ~ Miriam S. Weinstein ’08 MBA
Maribeth N. Bisienere ’18 Hon.
Paul F. O’Reilly, ’18 Hon.
4
Summer 2018
Josephine Wolfe ’18
Diane D’Ambra, Vice President of JWU Human Resources
GRAD STUDIES PROVIDENCE CAMPUS Graduate Commencement Dunkin’ Donuts Center John Hazen White College of Arts & Sciences College of Business College of Health & Wellness HONORARY DEGREE RECIPIENTS Laura Freid, Ed.D. President, Maine College of Art Doctor of Business Administration Commencement Speaker Joseph R. Beretta President and Chief Financial Officer Robinson Green Beretta Corp. Doctor of Business Administration
Total Degrees Awarded
Ed.D. in Educational Leadership Degrees
M.S. Degrees
M.S. in Physician Assistant Studies
M.A.T. Degrees
M.Ed. Degrees
MBA Degrees
374
17
68
31
14
6
238
Face Your Fears GRADUATE CEREMONY
Encouraging graduates to face their biggest fears and overcome challenges are common themes in student speaker remarks at commencement ceremonies. At the Johnson & Wales University Graduate Studies Commencement, the Class of 2018 witnessed this lesson firsthand as Rhode Island native Marissa Mayo ’16, ’18 MBA, who lives her life with a speech impediment, delivered an inspiring address. “Although [public speaking] is terrifying, it’s an opportunity for me to overcome a challenge placed in front of me, to grow, and to become a better person,” Mayo said. “I have learned so much during my time here at Johnson & Wales University — from earning my bachelor’s degree, working as a student assistant in the graduate school, to now earning my MBA — growth is an understatement.” Growth is at the core of Johnson & Wales so it was fitting that Laura Freid, Ed.D., president of Maine College of Art and a member of JWU’s Board of Trustees, was selected as this year’s commencement speaker and one of two honorary degree recipients. Providence Campus President and Chief Operating Officer Mim L. Runey, LP.D., recognized Freid as one of the many individuals who has helped shape JWU into the university it is today. Also honored with an honorary doctorate of business administration was Joseph R. Beretta, president and chief financial officer of Robinson Green Beretta Corp. Freid left the class inspired with these five life lessons: • Do not just do something: Sit, think and reflect before you act. • Pursue what you do every day with passion. You will not feel like you are working; you will feel like you are living a dream. • Happiness comes as a result of what you do, it’s not something to search for. • Giving something is sometimes a much better way of finding happiness than getting something. • While you are working passionately, remember that luck and timing are important factors. While we may be luckier than some people around us, luck will always do better if we are prepared for it. Before the audience at the Dunkin’ Donuts Center rose to their feet in applause at the conclusion of Mayo’s address, she reminded her 373 fellow graduates to do as she is doing and break out of their comfort zones. “Growth happens during times when you are truly out of your element,” she said. “In these moments, you grow.” ~ Lauren Tkacs
Laura Freid, Ed.D. ’18 Hon.
L-R: John R. Beretta ’18 Hon., Chancellor John J. Bowen ’77
Marissa Mayo ’16, ’18 MBA
JWU Provost Lily S. Hsu, Ed.D. www.jwu.edu
5
JWU NORTH MIAMI
6
Summer 2018
Total Degrees Awarded
John Hazen White College of Arts & Sciences
College of Culinary Arts
College of Business
College of Hospitality Management
B.S. Degrees
A.S. Degrees
263
14
64
58
127
205
58
NORTH MIAMI CAMPUS Greater Fort Lauderdale/ Broward County Convention Center HONORARY DEGREE RECIPIENT Maria A. Sastre Former President and Chief Operating Officer, Signature Flight Support Doctor of Business Administration Commencement Speaker
Jessica Tabbert ’18
Go Conquer the World, Wildcats! Faith, love, gratitude and lots of laughter were cited as key to military veteran, wife, mother of four and now JWU graduate Jessica Tabbert’s journey to crossing the stage during the commencement ceremony at the North Miami Campus. Like Tabbert ’18, many graduates celebrated the occasion as they recounted the numerous challenges they experienced along the way. As a signals intelligence analyst in the U.S. Army and command post controller in the U.S. Air Force for a total of 16 years, Tabbert was frequently asked to plan military ceremonies, galas, trainings and fundraisers. “When it was time to transition out of the service,” she said, “I knew I wanted to become a professional event planner, and the Sports, Entertainment, Event — Management degree at Johnson & Wales seemed like a perfect fit.” From balancing family life to managing classwork, remaining involved on campus, and launching an events and entertainment agency, J. Gisele, Tabbert is no stranger to hard work and sacrifice. Commencement speaker and honorary degree recipient Maria A. Sastre, who has held several senior-level executive positions in the cruise and aviation industries and was recently elected to the board of directors for General Mills, served as a source of inspiration to graduates like Tabbert. “There will be many other accomplishments in your future,” Sastre said. “However, there will be times that will truly test your resilience and patience, and challenge your ability to stay on your personal journey.” Sastre encouraged the graduates to develop a personal compass to help navigate those challenging times, since one has been instrumental to her success. “Identify your true dream, focus on achieving it, write it down, visualize it and write down the goals you set to achieve that dream,” she advised. “Don’t let others distract you or tell you it can’t be done.” She stressed that while determining the goal was the first step, there were three other attributes needed to complete a personal compass. She urged the graduates to be tenacious and persistent, focus on being good communicators and building solid relationships, and remain honest and dependable. As Tabbert, alongside her fellow Class of 2018 graduates, marched out of the ceremony prepared to take on the world, Sastre’s closing words were a charge: “Go conquer the world, Wildcats!” ~ Robyn Hankerson
Maria A. Sastre ’18 Hon.
North Miami Campus President Larry Rice, Ed.D., ’90
Student speaker Anelle Telfort ’18
Dean of Students Ismare Monreal www.jwu.edu
7
JWU DENVER
8
Summer 2018
Total Degrees Awarded
John Hazen White College of Arts & Sciences
College of Culinary Arts
College of Business
College of Hospitality Management
B.S. Degrees
A.S. Degrees
MBA Degrees
270
24
91
54
101
180
68
22
DENVER CAMPUS Boettcher Concert Hall HONORARY DEGREE RECIPIENT Marco Antonio Abarca President and Owner, Ready Foods Inc. Doctor of Business Administration Commencement Speaker
Elizabeth Colts ’18
Raise Your Voices Boettcher Concert Hall at Denver Performing Arts Center provided the perfect ambiance to house the excitement and pride of the more than 3,000 people who attended the commencement ceremony at JWU’s Denver Campus. The traditional bagpiper led the procession of 270 students into the hall, followed by a special performance of the national anthem by Elizabeth Colts ’18, who sang in honor of her husband, who is serving with the Marines. Student speaker Charlotte Simmons ’18 shared her challenges and successes, which included being accepted into a graduate program at Columbia University. “Yes, we are smart enough and yes, we can do this regardless of obstacles,” she said. “Let’s work together to be professionals and people who support and encourage the generations after us to follow their dreams, however insurmountable they may seem, and to use their voices even when the world wants to silence them.” Honorary degree recipient Marco Antonio Abarca, president and owner of Ready Foods Inc., delivered the commencement address. Abarca “walks the walk” as his accomplishments illustrate. After attending Stanford University Law School, Abarca took over his family business and eventually launched Ready Foods, which employs nearly 260 people. “I would love to tell you that there is some magic secret to becoming successful in both business and life,” said Abarca. “There really isn’t. Yes, intelligence is important and luck can also play an important role, but to be honest, the core to living a rewarding life is being mature, disciplined and hardworking.” Logan Taylor ’10, a well-known member of the Denver community and senior manager of event operations at a luxury travel company, welcomed the new graduates into JWU’s alumni network. Taylor read from his 15-foot scroll of life lessons, beginning with #522. “Cherish the little moments and the big moments,” he said. “Take pictures. Laugh. Enjoy the company of those around you, and try to enjoy every day. Yes, every day. Excuse me while I take a quick selfie,” which he did. With smiles, cheers, laughter and tears, the Class of 2018 was sent forth to make an impact on the world and to continue sharing the Wildcat Way. ~ Alan Bilsborough
Charlotte Simmons ’18
Logan Taylor ’10
Marco Antonio Abarca ’18 Hon.
Denver Campus President Richard Wiscott, Ph.D. www.jwu.edu
9
JWU CHARLOTTE
10
Summer 2018
Total Degrees Awarded
College of Culinary Arts
College of Business
College of Hospitality Management
B.S. Degrees
A.A.S. Degrees
384
88
119
176
296
88
CHARLOTTE CAMPUS The Spectrum Center HONORARY DEGREE RECIPIENT Dennis L. Thompson Founder and Co-Chairman of the Board, Firebirds International LLC Doctor of Business Administration Commencement Speaker
Bailie McEntire ’18
From Tears to Cheers Bailie McEntire ’18 remembers crying in her residence hall during her first year. She was 500 miles from her home in Florida, and terrified. “All I could think was how alone I was and how was I possibly going to get through the next four years,” she said. “That day I decided I was either going to have to hide in my room for the remainder of college or get outside my comfort zone and make some new friends.” As student speaker, McEntire took center stage inside Spectrum Arena during the JWU Charlotte’s 13th commencement. She earned her bachelor’s degree in Sports, Entertainment, Event — Management, and served as the president of the Student Alumni Association (SAA) for nearly three years. “I made a choice to go to a meeting on campus for study abroad and met a student who was involved with SAA,” she added. “I am so thankful for my choice to attend that meeting because being a member of SAA truly shaped my time at JWU.” Charlotte Campus President Tarun Malik ’90 M.S., ’11 Ed.D., welcomed the nearly 525 Wildcats in the Class of 2018 with a bit of humor. “I know that some of you began your celebrations as soon as the final exam was completed! But now I ask you all to take this time to sit back, bask in the glory of your accomplishments and take pride in your university while we honor you.” Honorary degree recipient Dennis Thompson, founder and co-chairman of the board of Firebirds International LLC, zeroed in on teamwork as he shared his experiences developing restaurants. “I determined I needed financial assistance as I was not good with numbers and flunked accounting in college,” he told the crowd. “Just remember, you cannot do it all. Focus on your talents and learn to work as a team with others. After many years in the restaurant business, I have learned that what is most important is to focus on working in a culture where you are happy and enjoy your work, but also leave time for family, friends and relationships.” As President Malik announced that it was time to turn their tassels from right to left, cheers erupted. The graduates proudly filed out of the arena, celebrating a new beginning. ~ Melinda Law
Charlotte Campus President Tarun Malik ’90 M.S., ’11 Ed.D.
Dennis L.Thompson ’18 Hon.
Elijah Fullwood ’18 and De’Asiaza Kirklin ’18 perform the national anthem.
Dean of Students Denise Simpson and James H. Hance Jr., chairman of the board of trustees www.jwu.edu
11
WHAT
ADVICE DO YOU WISH SOMEONE HAD GIVEN YOU
ABOUT
LIFE AFTER GRADUATION?
B
e open in your thoughts and actions: Saying yes to new ideas, people and experiences is the key to exponential growth. It took
me a while to figure that out because I was so concerned with how I
N
ever be scared to ask questions. It’s better to make sure you have a strong understanding of what you’re looking to accomplish, as
faking it just doesn’t cut it. Use all of the resources at your fingertips,
would look and with being vulnerable or looking foolish. But the
from co-workers to Google, to help you excel as you develop in your
40-year-old Jean would say, “Go for it! The worst that can happen is
career. No one expects you to know all the answers, so stay inquisitive
you’ll learn and grow, which is also the best thing that can happen.”
and don’t be afraid to challenge the status quo.
Jean Fogarty ’93 Vice President of Client Services, CrunchTime
Katelyn Tyrrell ’08 Vice President and Group Partner, Integrated Investments
U
nderstand what you do in your career: Does it truly impact society and humanity for the betterment? Taking care of yourself starts
from a young age to form habits for a healthy life in the future: Don’t miss out!
SAY YES to NEW IDEAS Jean Fogarty ’93
Dharmendera (D.J.) Rama ’90 President and CEO, Auro Hotels
A
lways be bold and curious. Don’t let what you don’t know prevent you from taking risks in fields outside of your traditional learning.
Don’t worry about being liked; being a leader often means making tough decisions and in doing so, you will be respected.
1
Tiffany Broderson ’98 Vice President, Starbucks Global Supply Chain Be as cunning as a fox because perseverance and flexibility
are critical to success.
2
It is not only about money: Enrich yourself by experiencing
3
Plan for the worst and aim for the best — that way you are
4
Be careful what ideas you broadcast because
5
Many times it is about who you know, not what you know,
all the world has to offer.
never shocked or disappointed.
L
ife is liquid: It constantly ebbs and flows only to have you grow and develop with the tools that JWU has bestowed. Be open, giving,
loving, true, honest and flexible, and you will be able to build what life has planned for you. Leonard Lee ’82 Division Director of Violence and Injury Prevention, Massachusetts Department of Public Health
“loose lips sink ships.”
so never burn bridges. Chris Henry ’10 CEO, Chairman and Co-founder, Majestic Hospitality Group
Y
our craft is an art and art is a lifetime of perfecting your craft. You will need to spend the time, energy and hard work to become
LIFE is LIQUID Leonard Lee ’82
the chef you will be. Tom Condron ’87, ’88 Owner and Chef: The Liberty, The Liberty Blakeney and Lumiere
www.jwu.edu
13
YOU ARE the CEO of YOUR OWN CAREER Justine Sacks ’09
A
s you enter the work force, realize there has never been a larger generational gap between managers and new hires then there is
today. There are differences in values and loyalties between the groups, but work ethic will be of the utmost importance to them. Put in the hours and the effort, always ask what more you can do to improve yourself, to forward your career and to help the business. There are no participation trophies in the workplace. The harder you work, the more you will learn and the larger your network of people who want your expertise will grow!
S
uccess is fueled through hard work, commitment and dedication
Kimberly S. Maloomian ’07 Lead Dietitian, The Miriam Hospital’s Center for Bariatric Surgery
— but above all, passion. Regardless of your trade or industry,
stumbling blocks and obstacles will inevitably be encountered. Always remember: Every “E! True Hollywood Story” comes with setbacks and delays. Never lose sight of your passion, lift as you climb, leave your mark by making a place or process better, and know that you are the CEO of your own career. Justine Sacks ’09 Director of Dining Services, Columbia University
W
hen you find a position that you are passionate about, you bring energy and interest that your colleagues sense. This will
immediately make you stand out to your bosses and peers, and give you a boost as you progress through your career. Carefully choose to work at organizations where your interests are aligned. More importantly, work at places where you are a cultural fit, where people are willing to invest in your growth via strong mentoring. Combining interest and passion will give velocity to your career.
M
y advice to new graduates is to waste no time carving out space and time for the things that make you happy. Sometimes you may
Kristin Wait ’87 Partner, Spencer Stuart New York
discover what you’re supposed to be doing by doing the things you were never supposed to do. Make time to enjoy the journey and never view the end as a destination. You will find that over time, your definition of a destination (or goal) will change, so letting yourself move the goal post
COMBINING INTEREST and PASSION WILL GIVE VELOCITY to your CAREER
is key to becoming a flexible, resilient and responsive leader — this applies to both life and work. Mike Levine ’12 CEO, Global Food Solutions
A
chieving an MBA provides access that is frequently either
Kristin Wait ’87
overlooked or ignored. The designation allows easy access to
obtain informational interviews, acquire data and even attend conferences. A permanent conduit exists to the academic world that can be used to investigate new opportunities, meet leaders and generally explore far beyond existing boundaries. Graduates should leverage this privilege to develop networks and build relationships. Tod Nissle ’17, Senior Vice President, Compass Group North America
14
Summer 2018
A
lways look to do the best you can while not being afraid to fail. As it does take time to move up the career ladder, your
perseverance will get you to your ultimate goal. Bryan Oglesby ’95, Vice President, People PR Management Corporation dba Panera Bread
I
KEEP in TOUCH with the PEOPLE YOU’VE MET at JWU
wish someone had told me that your first job after college doesn’t have to be perfect. I was afraid and nervous when my first post-
collegiate job wasn’t working out, but it’s OK to experience the wrong
fit or to fail. If you work hard and stay true to yourself and your values it will all work out. Sometimes you need something to go wrong so the right opportunity will appear.
Matt Schechter ’05
Matt Liebman ’14 Business Development Manager, Soothe
K
eep in touch with the people you’ve met at JWU! The education and experience you’ve received during college are extremely
valuable, but don’t underestimate the power of connections you have made. As your friends and colleagues advance in their careers, your
EXPECT the UNEXPECTED Andrew Charron ’08
network becomes a valuable resource for your own business and growth. Always look for ways to help each other. Matt Schechter ’05 Regional Director, National Accounts, NYC & Company
P
ost-graduation it’s easy to think you’ve made the next big jump in your career, but in reality you’re the same person the day after
graduation as you were before. Take stock of yourself, honestly and
E
xpect the unexpected. Deadlines will change, forecasts will rise, you’ll get a flat tire on the way to an important meeting, your boss
will drop in on you when least expected. It’s how you handle these
humbly, and only then decide in which direction to move. We all want to move on to the next seemingly more exciting chapter of our lives, when truthfully the best decision could be to stay put and decide for yourself
moments and situations that will drive your success. Be ready to think
when the next chapter should begin.
on your feet and take on new challenges.
Clark Barlowe ’09 Chef and Owner, Heirloom
Andrew Charron ’08 Regional Sales Executive, Cintas Corporation
I
t is always OK to ask for help and advice. Encouraging, positive insight and influence from others is a necessity for success.
T
ake notes with pen and paper. I’ve found it humiliating to ask questions again — if I just took notes, I wouldn’t have had to
ask twice.
Sarah Turner Wells ’15 Marketing, Events and Community Engagement, FS Food Group
Michelle Meehan ’13, ’15 MBA Assistant Food Service Director, FLIK International Corporation
Y
A
ou are not guaranteed to make $60,000 at your first position out of college. Be confident in your skills and what you have to offer,
but realize you have to earn it. Life is not a competition: Do not compare
s you move forward in your career, growing your emotional intelligence is equally as important as growing your practical
knowledge and skills. Building and nurturing personal and professional
your career status or financial situation to others.
relationships will be key to your success.
Heather Oakley ’09 Senior Proposal Coordinator, STV/Ralph Whitehead Associates
Dana Shefsky ’96 Director, Digital Product Innovation, Hilton Worldwide
www.jwu.edu
15
A dozen alumni discuss how they’ve found success — and the ways Johnson & Wales contributed to their ascent.
“ Seeing people regularly after surgery, you get to hear about their lives, their successes, their failures. You get to see their thought process change,” she says. “You get to see the development of them as a person.”
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KIMBERLY MALOOMIAN ’07 B.S. Culinary Nutrition Lead Dietitian, Center for Bariatric Surgery, The Miriam Hospital Providence, Rhode Island
urn on your TV, head to a website or open a magazine and you’ll see story after story of people struggling with their weight — and often overcoming that struggle with the help of diet, exercise, and a tool called bariatric surgery (gastric bypass, gastric sleeve, and adjustable gastric banding [think LapBand]). It’s a tool Kimberly Maloomian ’07 knows well, and one she helps people use every day. As lead dietitian for the award-winning Center for Bariatric Surgery at The Miriam Hospital in Providence, Rhode Island, Maloomian sees patients (15 to 20 a day) at all stages of their weight loss journey. And while many might think her job is telling people what to eat, Maloomian says that’s not the case. “Mainstream media has put a lot of emphasis on ‘eat this, not that,’ ” the Massachusetts native says. “What we teach here is that in order to be successful after surgery, it’s about changing behaviors and awareness surrounding food.” After graduating from the Denver Campus’s Culinary Nutrition program, Maloomian’s internship at the corporate offices of Flying J, a chain of truck stops throughout the U.S. and Canada, turned into a full-time job on their culinary field management team. “That job had such an impact on what I do now. It gave me a chance to really see how people live and the kind of food choices they make day to day,” says Maloomian. A year later, she headed to the University of Wisconsin on a dietetic internship, and a year after that she began working at The Miriam Hospital. She hasn’t looked back. “Seeing people regularly after surgery, you get to hear about their lives, their successes, their failures. You get to see their thought process change,” she says. “You get to see the development of them as a person.” An accomplished equestrian, Maloomian is also in the process of writing a book on — you guessed it — lifestyle and nutrition. Having a balance between work and personal life is important to her. “Success needs to be ‘whole life,’ ” Maloomian says. “You want to leave work and feel like you’ve accomplished something or have goals you’re working toward. And you still want to be happy when you get home. It’s about finding that balance.”
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photo: Mike Cohea
~ Rachel Lacaille
TOM CONDRON ’87, ’88 A.S. Culinary Arts; B.S. Food Service Management Owner and Chef: The Liberty, The Liberty Blakeney and Lumiere Charlotte, North Carolina
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ome success stories start off with a bang. Chef and restaurateur Tom Condron’s story had a more tender start. The scene? The Dorchester Hotel in London. The characters? A 14-year-old Tom Condron ’87, ’88 and an unnamed girl. “I liked a girl who worked at the front desk of The Dorchester, so I applied there,” says Condron. “A position opened at the hotel for a commis. I didn’t even know what that was. I took it just to get into the hotel. And I found out that I loved being in the kitchen more than I liked her.” He completed a European apprenticeship program at The Dorchester and worked for legendary chef Anton Mosimann. With his apprenticeship completed, he went on to earn a degree in economics from the University of Florida, a Culinary Arts degree from Johnson & Wales in Charleston, then headed to the Providence Campus to earn a degree in Food Service Management.
Those degrees and his experience led to positions at Le Cirque in New York City, Jean-Louis at the Watergate Hotel in Washington, D.C., and Aqua in San Francisco, among others. He worked with eight Michelin-starred chefs including Jean-Louis Palladin and Joël Robuchon, honing his skills while learning from the best. Fast forward to present day and you’ll find him in Charlotte, North Carolina, a location he chose because it’s “a little smaller, a little more subdued” than the large metropolitan cities he’s lived and worked in. There he lives with his wife and four children, and works as chef and owner of three successful restaurants in the Queen City: The Liberty, The Liberty Blakeney and Lumiere. He’s learned along the way that life-work balance is very important. “I won’t allow my chefs to work more than five days a week,” he says. “You need to have passion for more than just your job. You have to have it for your life as well. And you can’t do it when you’re behind the stove or in a kitchen 24 hours a day. Work is an important part of life, but not the most important, that’s for sure. “Being a dad, husband and restaurateur is my life,” Condron says. “That’s pretty much how I order it, too.”
photo: Taylor Clark Johnson
“ I won’t allow my chefs to work more than five days a week. You need to have passion for more than just your job.”
~ Mary Sward
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“ I believe that if you do the right things, no matter what business you’re in, you’re going to succeed.
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MICHAEL LEVINE ’12 B.S. Food Service Entrepreneurship CEO, Global Food Solutions Hauppauge, New York
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photo: Mike Cohea
ig ideas can start simply. When he was still a JWU student, Michael Levine ’12 decided to engineer a better muffin, replacing corn syrup and trans fats with whole grains, real fruit and zero artificial flavors. Fast-forward to 2018: As CEO of Global Food Solutions, Levine oversees a growing line of wholesome, sustainable food products served in more than 5,000 schools. And that humble muffin served as a major catalyst, he explains: “When I left school, there were lots of changes happening in the food industry.” The Department of Agriculture was working on sweeping upgrades to school lunch program nutrition standards that, if enacted, would “wipe the slate clean” and force new buying decisions — “it wouldn’t matter if you were General Mills, or if you were me.” So Levine and his team made a calculated decision to align their product formulations to the new standards, incorporating at least 51 percent whole grains. To go after New York City schools, they also needed to be cost-competitive. “That’s when it all started to piece together,” says Levine. “We sourced a New York-based manufacturer and a company to print the packaging. We found a trucking company. And when we did that, we presented the program to [the school board]. And we were able to do it at a more competitive price point than other people in the industry.” Not only did the muffin become a bestseller, “it built our credibility, and we started focusing on building our brands,” says Levine. Today, Global Food Solutions has 24 manufacturing plants around the country packing specific goods for various markets. Levine now spends as much time vetting production facilities and conducting food safety audits as he does developing products: “The number one thing we focus on is quality control.” In 2017, Global Food Solutions was listed as one of “America’s Fastest Growing Private Companies” by Inc., and Levine was inducted into Forbes’ “30 under 30” in the Food & Drink category. Despite the accolades, he’s not one to rest on his laurels: “I believe that if you do the right things, no matter what business you’re in, you’re going to succeed. Good things are going to happen because you’re planting more seeds — and more potential is more opportunity.” ~ Andrea Feldman
JEAN FOGARTY ’93 B.S. Hospitality Management Vice President of Client Services, CrunchTime Boston, Massachusetts
photo: Mike Cohea
“ I’ve had the same title for 15 years but it hasn’t been the same job.”
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n avocado almost cut short Jean Fogarty’s hospitality career. A managerial position at Chili’s came with a training course. First week: food prep. But Fogarty ’93 could barely klutz her way through the guacamole. “It took me so long to cut the avocados and remove the pit that they were concerned I wasn’t the brightest bulb,” she recalls. “All I needed was someone to tell me what to do.” She muddled through, eventually moving to the supply-chain side with Metromedia Restaurant Group and then being recruited to Boston by restaurant software company CrunchTime. That was during the first dot-com boom, when the company was so small she shared an office with the chief technology officer. There, she got much of her software training by osmosis and watched the field evolve. “I’ve had the same title for 15 years but it hasn’t been the same job.” The technology has changed — and with it, the entire industry — but the core of what Fogarty does as vice president of client services still centers on helping restaurant chains track the food they order: what it costs, when it arrives and how much gets to customers. Her experience knowing the back and front of the house has helped Fogarty discern where clients have been losing money, whether that’s decreasing spoilage, waste, over-portioning or plain ol’ skimming. She credits Johnson & Wales for helping her learn within industry context. “For example, we spoke about inventory in accounting class and it was all about lettuce and such, not widgets.” Working with the biggest players in food hospitality — the likes of Five Guys, KFC, Denny’s, Applebee’s and Royal Caribbean — has made a former avocado-fumbler an efficiency maven. “The same people who love the industry are still around, and then a bunch of other interesting cats from different backgrounds,” she says. “A nice mix of people embracing technology. It’s like, hallelujah.” ~ Sam Eifling
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“ My approach is more, ‘You’re family and you’re coming home.’ ”
ince the age of six, Chris Henry ’10 has been enraptured with hotels. Two family friends in the industry became early mentors, so when his family stayed at a property, he would shadow the staff. Now 30, Henry and his Majestic Hotel Group design properties from the ground up, outfit older buildings to become hotels and consult with existing hotels to get them up to speed with 21st-century tastes. He may have fallen for the romance of hotels in an earlier era, but he wants to push the industry’s culture in a different direction. Recalling the old Ritz-Carlton motto — “We are ladies and gentlemen serving ladies and gentlemen” — he bristles at the “Downton Abbey” tone. “My approach is more, ‘You’re family and you’re coming home,’ ” he says. “When we work on a project, we ask, ‘What’s the storyline, the arc, the experience you’re trying to create?’ Without a story, it’s just a box.” He pushes hoteliers to evolve beyond the heads-inbeds view of hotels to become authentic, local and unique, whether those clients are in Bali, Brazil, or
CHRIS HENRY ’10 B.S. Hotel & Lodging Management with a concentration in Entrepreneurship CEO, Chairman and Co-founder, Majestic Hospitality Group Los Angeles, California
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around the corner in San Bernardino. Retrofitting existing buildings in particular gives him a chance to integrate those elements. His long-burning Coleburn Distillery project in Scotland — transforming a 150-year-old Highlands Scotch distillery into a hotel and microdistillery to capture a modern Scottish aesthetic — epitomizes the possibilities of such a project. He also has a soft spot for old bank buildings, with their marble floors, hidden elevators, ornate interior flourishes and sub-basements ripe to become an Instagram-ready speakeasy. “The industry is finally realizing we’ve got to change or we’re going to die out,” he says. “It’s gone from, ‘You’re kids — what the hell do you know?’ to ‘You’re Millennials — what do we need to do to get you to stay at our property?’ ” Among the first things Henry looks for when walking into a hotel? A “wow factor” at the entrance, something to astonish him — could be an architectural feature, could be design. The lobby bathroom is next — its cleanliness, its technology, whether it was ignored during any recent updates — because that points to service, and ultimately a service culture is what makes a property special for Henry. “There’s nothing better than being remembered at a hotel,” he says. “When you’re greeted or when you get that welcome back. That’s where that story starts.” ~ Sam Eifling
photo: Evan Hurd
TOD NISSLE ’17 Online MBA, Business Administration and Management Senior Vice President, Compass Group North America Redmond, Washington
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hile classmates carried Paddington Bear, Tod Nissle ’17 toted his dad’s old briefcase to first grade. So, it was not surprising that he graduated JWU’s online MBA program with a 4.0 GPA while juggling a full-time job based at Microsoft as senior vice president at Compass Group North America. Nissle oversees nearly 3,000 employees and contractors. (He jokes that the best way to focus is to “multi-ignore” rather than multi-task.) His management practices in particular were deepened by his JWU courses. “We looked at a lot of peer-reviewed case studies — the educational truisms that validate why we do what we do,” says Nissle. “In an organizational behavior class we learned about the two-factor theory and that pay does not lead to long-term employee satisfaction. It can remove dissatisfaction; however, it’s elements such as recognition, status, challenge, growth, etc. that can lead to higher employee satisfaction. “That principle applies to our initiatives: We have been hard at work redefining what it means to work for
photo: Sian Kennedy
Compass, supporting Microsoft. We developed True North, a workplace culture initiative that focuses on growth, openness and caring, which relates to that two–factor theory. In economics class, we learned about political reasons for the balance of trade, so that’s something we think about as Microsoft scales internationally. It was helpful for when we work through cultural practices at our campus in India, where employees tend to say yes to everything, but they don’t always mean it in the same context.” At Microsoft’s three-square-mile campus, which its 50–60,000 employees call a city, one Compass initiative was ensuring a variety of restaurants on campus, some of which rotate pop-up style. “Building a place where people stay on campus builds productivity, so we have autonomous 24-hour markets that don’t require staffing. According to Nissle, for every 1 percent of participation growth, there is a productivity output of nearly $4 million. “Microsoft is really a growth company disguised as a $90–billion behemoth. It’s a growth mindset attainable to all: There are such inspiring leaders and the cultural diversity is greater than you’d see in New York City. I really feel like I’m part of something.” It’s where the motto of “fail fast” drives innovation at light speed: “We call it disruptive innovation.” ~ Denise Dowling
He jokes that the best way to focus is to “multiignore” rather than multi-task.
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MIKE RYPKA ’96 A.S. Culinary Arts Founder, Board Chairman and Vice President of Culinary Marketing, Torchy’s Tacos Austin, Texas
In the sluggish first weeks, he rode a red Vespa around town, handing out free chips and salsa just to spread the word.
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hen Mike Rypka ’96 talks about the early days of Torchy’s Tacos — his burgeoning restaurant empire with more than 50 locations throughout Texas, Oklahoma and Colorado — the word “trailer” comes up a lot. In 2006, when Rypka was an Austin chef looking to launch a street food project, his friend had an old barbecue trailer. Rypka, then 31, took out a loan on his home, maxed out his credit cards and started slinging tacos, with the idea of taking the flavor innovation that was happening at upscale restaurants and serving it to the masses. In the sluggish first weeks, he rode a red Vespa around town, handing out free chips and salsa just to spread the word. “Those first six months were pretty horrendous,” he says. “Trailers were not the cool thing back then. Even my friends said, ‘You’re a chef and you’re doing what? You’re opening a trailer and parking down the street there?’ I’m even surprised some days at how big the company is now. We’ve got over 4,000 employees in three different states. It’s been a huge learning curve.” If you walk into a Torchy’s today, you’ll find something between fast-casual and quick-serve, stocked with $4 and $5 tacos such as the Brushfire (Jamaican jerk chicken and mango) or the Alabama Shake (catfish, a poblano slaw and cotija cheese). The plot twist on that fish taco is the addition of peppadew peppers from South Africa, to add some sweet kick. “That’s what’s been so fun,” Rypka says. “We’ve got these tacos with these little things that we add, like the Southern-style taco with South African chili peppers, that no one would expect.” Two significant influences gave Rypka the background to playfully tinker with world flavors. One was a stint running food service at the World Bank as a green 21-year-old in his native Washington, D.C., a job that forced him to develop a wide-ranging menu catered to specific international tastes. (“I talked to a lot of grandparents, aunts, uncles and cousins,” to develop recipes, he says.) The other was enrolling at Johnson & Wales’ North Miami Campus. He’d always held an affinity for Latin food, which he could explore in South Florida. “JWU gave me the chance to work in some really cool restaurants,” he says. “It opened my eyes to what’s possible in the industry.” And, in hindsight, the university prepared him to push those boundaries into places not even he expected. ~ Sam Eifling photo: Andrew Bennett
KRISTIN WAIT ’87 B.S. Hospitality Management Partner, Spencer Stuart New York, New York
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ho do you call when you need a CEO, CIO, or that elusive, perfect board member? Kristin Wait ’87 should be at the top of your list. A key player in the recruitment field, Wait’s prowess became evident when she was a young 30-something and became a partner at Korn Ferry, one of the “big four” global executive search firms. Wait’s upward trajectory continued when Spencer Stuart, another “big four” firm, recruited her as a partner in 2002. Wait has been in the search industry since 1989. “That’s a long time,” she says with a chuckle. While earning her MBA at the University of Hartford, Wait began her career with Deane, Howard and Simon, a top firm for recruiting technology leaders who “could make a broad impact in computing.” It was the late ’80s, when
photo: Matt Furman
the technology industry was moving quickly but had miles to go. “Companies were going from the age of data processing to management information systems. We had VPs of data processing and VPs of management information systems. We didn’t even have the title CIO at the time,” said Wait. “I’ve had a front seat for 28 years watching the evolution and impact that technology has had on an industry, and it’s like a roller coaster that keeps gaining speed,” she adds. Two game-changing impacts that technology had on the search industry, according to Wait, were making it easier to find the right candidates worldwide, regardless of location, and recruiting executives across industries. These shifts were powerful changes from the regional, industry-specific recruitment of years past. Although her bachelor’s degree from Johnson & Wales is in hospitality management, it wasn’t a huge leap for Wait to transition into business: “What made it easy then was that hospitality teaches broad-based business skills.” ~ Melinda Hill
“ I’ve had a front seat for 28 years watching the evolution and impact that technology has had on an industry, and it’s like a roller coaster that keeps gaining speed.”
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“ When you think with your heart rather than your mind,” says Rama, “you come up with the right long-term solution.”
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t’s rare to hear a corporate president wax philosophical about employee happiness. But Dharmendra (D.J.) Rama ’90, president and CEO of Auro Hotels, is somewhat of a maverick. The family-owned operation, formerly known as JHM Hotels, was founded by D.J.’s uncle, H.P. Rama, who left India for America with $2 in his pocket. In 1973, when Asian Americans couldn’t get business loans, he bought a 40-room motel with a down payment of his own funds and loans from family and friends. “Fast-forward to now,” says Rama, “and we’re the 15th largest hotel owner/ operator in the country with 7,000-plus rooms.” The family has created what Rama calls “a culture of giving. Every business we are involved with has to have a purpose for positively impacting humanity: Why are we doing this and for whom? We channel a percentage of our profit, room inventory and volunteer hours to give back for poverty relief and education in our communities.” In the region of India where Rama’s father and uncles were raised, they have established homes and public services to benefit hundreds of families in one village. The hotel business runs in his blood, but JWU schooled Rama: “Waking at 5 a.m. for my shift at the Seekonk Inn and all the transactions there helped me master the basics of hospitality. The job helped me relate to my associates and treat them a certain way.” For example, Rama will send a food truck their way for earning Trip Advisor accolades. “Random acts of kindness and engagement go a long way to building a culture and people knowing someone is there for them.” The company even opened an innovation hub geared toward a white paper approach to its business practices. They will launch a beta test at select hotels — adapting shift schedules, for example, to simplify employees’ lives and because happier employees deliver better guest service. “When you think with your heart rather than your mind,” says Rama, “you come up with the right long-term solution.” Today, 65 percent of the company’s rooms are branded Marriott. “In 1990, when I was working at the Marriott Providence front desk, if you had told me that one day I’d be on its board and helping to approve brand standards, I would have said, ‘No way!’ I’m grateful to JWU for opening that door. So when J.W. “Bill” Marriott Jr. gives out their highest award — the partnership circle award — which we have received several times, I have that full-circle movie in my head.” ~ Denise Dowling
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DHARMENDERA (D.J.) RAMA ’90 B.S. Hospitality Management President and CEO, Auro Hotels Greenville, South Carolina
photo: Taylor Clark Johnson
“ Make sure you’re having fun when you go to work,” she says. “ If you’re not, then what are you doing?”
KATELYN TYRRELL ’08
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atelyn Tyrrell ’08 had her heart set on a photography class in high school, but it was full. “The only other elective was marketing,” she says. “I figured, ‘Let’s give it a try.’ ” It was proof that you fall in love when you least expect it. Now as vice president, group partner of integrated investments at J3/Universal McCann in New York City, Tyrrell has built a career on her high school elective. After graduating JWU with a degree in Marketing Communications, she landed her first job as an assistant at a media agency, steadily building her experience in digital media with clients in industries from pharmaceuticals to automobiles. She now works with Johnson & Johnson to strategize their media spending — and keep the internet happy in the process. “Advertising spend helps keep content free, so we try to find unique methods to engage with consumers in a way that doesn’t feel intrusive,” she says. “If you’re stuck with a 30-second ad you can’t skip, you want to back out of the experience. Everything we do is through the lens of the consumer. We don’t want to ruin the internet.” She keeps in touch with her consumer audience by staying ever-flexible (“What worked yesterday is constantly changing,” she says) and tuning into future tastemakers. “I find it fascinating when young kids have phones,” she says. “What apps are they using? What do they do on Snapchat? I always try to find out why something is important to people and what value they get out of it.” In a famously competitive field, Tyrrell credits her time at JWU for giving her the foundation to thrive in challenging situations. “Senior year, our classes ran like a full-service agency, with real clients,” she says. “Everyone thinks of it as a culinary school, but the advertising and marketing communications programs are really pushing the envelope.” She also knows that even when you don’t get the business, you can still win. “Make sure you’re having fun when you go to work,” she says. “If you’re not, then what are you doing?” ~ Nicole Maranhas
photo: Matt Furman
B.S. Marketing Communications Vice President and Group Partner, Integrated Investments J3/Universal McCann New York, New York
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“ Some people choose a career, but I was born for this.”
well-worn copy of “The Adventures of Curious George” is tucked in a corner of Javier Montañez’s office at Leviton Dual Language Elementary School in Providence. For Montañez ’11 Ed.D., the school’s principal, the book is a reminder of the day he made the choice to let someone in — the day he opened himself up to the idea of “what if.” “I really wasn’t very successful in school; there were a lot of barriers,” says Montañez. “I think it was because of my dyslexia and being a second-language learner. Once, when I was in second grade, I tried to read out loud and the other students laughed at me — even the teacher giggled.” From then on, Montañez would try to read on his own, but was afraid of reading in public. Montañez was raised in a Brooklyn home where there was drug abuse. Hoping for a better future, he moved to Rhode Island to live with an older sister, but became homeless as a high school student, sleeping in parks some nights.
JAVIER MONTAÑEZ ’11 Ed.D. Educational Leadership Principal, Leviton Dual Language Elementary School Providence, Rhode Island
photo: 28Mike Summer Cohea 2018
While working as a stagehand in high school, he memorized the actors’ lines. When the drama teacher asked him to read the lines aloud to stand in for someone else, Montañez refused because he couldn’t read them. The teacher then offered to teach him how to read. “I learned to read with “Curious George” and I still use that book today to teach life lessons to my students and grandchildren,” he says. By age 18, Montañez had dropped out of high school and become a father, working a factory job for $98 a week. It was a turning point: In the next few years, he focused on earning his GED, then an associate and ultimately a bachelor’s degree. “I said, ‘What if I just go for it?’ ” When a position opened up in the Providence school system for a second-grade bilingual education teacher, he got the job. “Some people choose a career, but I was born for this.” Eventually Montañez would earn a master’s degree from Rhode Island College and his doctorate from JWU. “It’s all about the dedication, the strive, the resilience we have to fall down, get back up again and keep trying.” ~ Damaris R. Teixeira
TIFFANY BRODERSON ’98 B.S. Hospitality Management Vice President, Starbucks Global Supply Chain Seattle, Washington
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his coffee thing seems sort of cool, Tiffany Broderson ’98 remembers thinking. She had just returned from two months in Europe after leaving a high-pressure job as a restaurant manager for a four-star Oregon resort when she came across the opening for a store manager at a local Starbucks. “I wanted a break from the long nights,” she says. “I wasn’t thinking about a long-term career.” Eighteen years later, Broderson is vice president of Starbucks global supply chain, overseeing 7,000 deliveries a day across 32 fulfillment centers. “I fell in love with the company,” she says. Having worked her way up through a series of roles in retail operations, the former Culinary Arts and Food Service Management major embraced the chance to learn the supply-chain world when she took on her current position two years ago. Reflecting on her rise from that first job as store manager, Broderson cites two keys to her success: “Be curious about whatever you’re doing, and do your job with as much passion as you would if it were your own
photo: Sian Kennedy
company.” Like most Maine natives, she is also a firm believer in grit. “In the restaurant industry, you must have a thick skin,” she says. “You need to have that grit in order to move through challenges regardless of the atmosphere. Grit is about the long game, not just today.” She counts several notable moments among her career highlights, such as the 2014 opening of the 15,600-square-foot Starbucks Reserve Roastery and Tasting Room in Seattle. (“We were building a new brand and concept, and we had to iron out the kinks in real time, but it was highly rewarding.”) She also helped coordinate the delivery of water and packaged foods to Houston as part of the company’s disaster relief efforts after Hurricane Harvey. However, Broderson takes the greatest pride in seeing others grow, perhaps a callback to the mentorship skills she honed early on as a teaching assistant at JWU. “I love seeing people thrive and being part of their journey,” she says. “One of the most special things about the restaurant industry is that it unites people from many different backgrounds. It taught me the value of not just moving forward with your own objective, but having other perspectives. The collective point of view is far superior to just your own.”
“ I love seeing people thrive and being part of their journey.”
~ Nicole Maranhas
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Dear Class of 2018, AM HONORED AND ELATED to welcome you to the JWU alumni family! Congratulations on this illustrious achievement!
It was not that long ago (1995 to be exact) that I was a new graduate of the Providence Campus. Like you, as I prepared to embark on my career, I also found myself celebrating how far I had come. As a young woman from Queens, I had taken a leap of faith and moved to Rhode Island with much fear, apprehension and excitement for what my future would hold. After a short time, I built friendships that are as strong today as they were then. My immersion in the JWU community, through my membership in the Fashion Club and as an orientation leader and resident assistant, shaped me into the professional I was to become. After a number of positions at a handful of companies, my career came fullcircle when I returned to work at my alma mater in the Career Development Office, and later Alumni Relations. I was as proud then as I am now to contribute to the place that gave me so much. As you enter the next phase of your journey, I encourage you to stay connected with JWU and your fellow graduates in ways that are meaningful to you. With more than 111,000 alumni worldwide, you are among good company. Know that our alumni network is as strong as it is far-reaching. Wear the lapel pin you received at commencement with honor and make sure everyone knows that you are a proud Wildcat! Stay connected by reading JWU Magazine when it arrives at your door, attend alumni events and help recruit future Wildcats. Share your experiences with us on social media by following the alumni accounts and always use #jwualumni. Check out the alumni portal at jwuconnect.com to find all of the ways to enhance your connection to Johnson & Wales University, including • Access to your fellow graduates, discounts, services and more • Online webinars to help with your professional growth • Virtual networking events that make it easy to build relationships wherever you need • Opportunities to find an alumni mentor
LORI ZABATTA ’95 Director of Alumni Relations 401-598-4462 Lori.Zabatta@jwu.edu LIZA GENTILE ’18 MBA Manager of Alumni Relations Providence Campus 401-598-2465 Liza.Gentile@jwu.edu CARLY WARRENER Manager of Alumni Relations 401-598-1634 Carly.Warrener@jwu.edu PATRICK COLE Assistant Director of Alumni Communications 401-598-2826 Patrick.Cole@jwu.edu CHRIS PLANO ’93, ’95 M.S. Manager of Alumni Relations Charlotte Campus 980-598-1204 Chris.Plano@jwu.edu
Congratulations on your accomplishments so far and we look forward to hearing about your future ones! Wildcats forever!
Lori Zabatta ’95 Director of Alumni Relations
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