JWU Magazine Winter 2020 by Johnson & Wales University

WINTER

2020

Learning Beyond the Classroom

One day to make a world of difference. Last year, we started a movement: a universitywide giving day to support all Johnson & Wales students. More than 900 generous donors stood together and made oneJWU: 24 Hours of Giving an unforgettable event. This year weâ&#x20AC;&#x2122;re continuing the momentum! Join the JWU community as we come together to make a collective impact unlike any other in school history. Learn more at: giving.jwu.edu

March 18, 2020

JWU MAGAZINE WINTER 2020 18

LAW & ORDER: JWU

At the Denver Campus, Criminal Justice students are tested in a capstone mock trial based on real cases.

LAB LIFE

From edible gardens for aspiring chefs to a state-of-the-art media production studio, JWU students learn by doing.

TRUE GRIT

For Baking & Pastry Arts student Corinne Williams ’23 , coursework may not always be a piece of cake — but it’s nothing compared to her journey to JWU.

16 CLASS NOTES HAVE GONE DIGITAL! You can now view Class Notes online and on demand! By going digital, we’re able to publish Class Notes more frequently and with more of the photos and announcements you love. Read about the latest personal and professional news from your fellow JWU alumni and submit your own Class Note for publication at

alumni.jwu.edu/netcommunity/class-notes

GHOST IN THE MACHINE

In an Introduction to Political Science class, Providence students wade into election security legislation.

02 The Backstory 03 JWU Views 08 Athletics 24 Alumni News 28 Career Update Cover photo by Mike Cohea

JWU

T H E

B A C K S T O R Y

Director of Design & Editorial Services BRIAN MURPHY

Editor DENISE DOWLING

WAS HOBBLED WITH A BROKEN FOOT when I met with Corinne Williams ’23 (Page 18). There were a few clouds during those immobile weeks, but Williams’ tale of endurance humbled and inspired me. When the Baking & Pastry Arts student was 10 years old, Williams’ stepfather shot her in the head. She and her mother were the targets of his mercury after Corinne’s mother filed for divorce. For one year, Williams clawed her way back: learning to read, walk and speak once more after doctors predicted she wouldn’t survive 24 hours. Attending Johnson & Wales was her dream since the age of 13. With tenacity — plus generous financial support from celebrity chef Rachael Ray — Williams is now living the dream. Meanwhile at the Denver Campus, Criminal Justice students are seeing the fruition of their labor during a senior seminar that culminates with a mock trial (Page 10). Kara Hoofnagle, chair of Denver’s Criminal Justice department, considers it her mission to instill this type of practicum — and Colorado law-enforcement agencies now view JWU as a pipeline for hiring. That brand of experiential learning distinguishes our students and fuels their passion. As Corinne Williams said, tackling homework isn’t the chore it was for her in high school because at JWU she’s doing what she loves. Our feature on the project undertaken by Political Science students at the Providence Campus (Page 20) is another cause for Wildcat pride. The class investigated the issue of national, state and local election security facing the United States — a topical and credible threat. As this magazine neared press, the question of foreign collusion was part of an impeachment inquiry. Educating students on such critical concerns prepares them for leadership roles and shapes informed voters. Our students will graduate into a world where leaders might erode their youthful idealism, where someone they love may harm them, where burnout from chasing bad guys could be an occupational hazard. Yet hopefully they will be active rather than passive and not become jaded. Because you know what they say about JWU students — they’ve got grit.

Designer BRIAN MURPHY

Contributors JENNIFER BROUILLARD SPENCER CAMPBELL NANCY CARRIULO AMANDA CODY MIKE COHEA PATRICK COLE RYAN CROWLEY JOHN JOHNSTON JANET HAMLIN MELINDA HILL LISA KAUFMAN BILL KOCH MELINDA LAW ANDREW LUDWIG JOE MAGENNIS LISA PELOSI ED PEREIRA STEPHEN SMITH GAIL SOLOMON DAMARIS R. TEIXEIRA LAUREN TKACS 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.

Denise Dowling Editor, JWU Magazine

Chancellor MIM L. RUNEY, LP.D.

Campus Presidents MARIE BERNARDO-SOUSA, LP.D., ’92, PROVIDENCE RICHARD WISCOTT, PH.D., DENVER LARRY RICE, ED.D., ’90, NORTH MIAMI TODD D. FLAHERTY, ED.D., CHARLOTTE

Winter 2020

JWUVIEWS

PROVIDENCE NORTH MIAMI DENVER CHARLOTTE

JWU Launches Rhode Island’s First Entry-level OTD Program

OHNSON & WALES UNIVERSITY is expanding its presence and influence in the health arena by offering the first entry-level Occupational Therapy Doctorate (OTD) program in Rhode Island. In June, the university welcomed its first student cohort to campus to begin the full-time 36-month program that exemplifies JWU’s interdisciplinary approach. Housed in renovated space on JWU Providence’s Downcity Campus, students have access to two labs. The Occupations Lab includes a modified home setup, high-tech visual assessment and training equipment, a balance assessment device, a 3-D printer for the production of splints and adapted equipment, a hospital bed area to practice interactions with an artificial intelligence patient and a state-of-the-art driving simulator. The Action Lab is designed ergonomically to protect students as they learn to transfer and move clients with a variety of special needs. JWU’s Equine Studies program offers OTD students opportunities to study the benefits of hippotherapy and

prevocational equine activities. “My ultimate career goal is to work as an OT in mental health,” says Lisa Benson ’22. “I had not considered incorporating equine-assisted therapy into my practice, but [visiting JWU’s Equine Center] changed my mind. Horses embody a gentle strength and presence, and I can picture how a well-trained horse could benefit a patient with behavioral or developmental disorders.” OTD students are also working with the College of Engineering & Design’s Integrated Product Design program to create solutions that increase personenvironment-occupation fit for people with disabilities or challenges. JWU’s OTD has been granted Candidacy Status by the Accreditation Council for Occupational Therapy Education (ACOTE). The program, which requires a bachelor’s degree, uses a holistic, interdisciplinary approach to address the importance of the physical, psychological and emotional needs of people through facility and community-based care. – Ryan Crowley

www.jwu.edu

JWUVIEWS

PROVIDENCE NORTH MIAMI DENVER CHARLOTTE

FARM PLUS FORK EQUALS PREVENTION After being diagnosed with multiple myeloma (bone marrow cancer) at 43, Sarah Shahab, MD, was told she had between three and six months to live. That was 10 years ago. “America is the cutting edge of medicine, yet no one could do anything,” says Shahab. “Plant medicine came to my rescue.” That recovery is why Dr. Shahab attended the first annual culinary wellness workshop entitled “Farm to Fork, From Therapeutic to Lifestyle Culinary Solutions.” The three-day seminar was held on JWU’s Charlotte Campus and hosted by Standard Process, a company dedicated to whole food nutrient solutions and based at the North Carolina Research Campus in Kannapolis.

“As healthcare influencers, we address how to improve the state of health across America,” said John Troup, Ph.D., then-vice president of clinical science, education and innovation at Standard Process. “Culinary is at the intersection of nutrition science and making it practical to apply at home.” Hands-on workshops included demos adapted to the Mediterranean food pyramid, ancient and whole grains, and cocktail shrubs. According to clinical coordinator Megan Hamrock, nutrition is the first line of care before a prescription. “Prevention,” she said. “It comes down to diet and nutrition.” Dr. Shahab is eating to beat cancer. “Even if you need to have chemo and radiation, nourish yourself with the right kind of food,” Shahab advised. “Your body will heal better when it is nourished; I have more energy now than the last 30 years of my life.” – Melinda Law

Not Business as Usual Madilyn Trimble studied sports marketing at her high school and loved it. That’s why she enrolled in Sports Biz Camps — sports business 101 for high school students. These three-day camps held at JWU Charlotte offered insights into sports marketing, media and agents, tours of Bank of America Stadium and the Knights Stadium and case study presentations. “I learned a lot about the different jobs in sports, behind the scenes like brand deals and contracts,” says Trimble. “I want to major in graphic design and work for a sports company.” The program was hosted by College of Hospitality Management professors Jeff Longo and Pat Stack. “We give student-athletes a better understanding of educational and professional opportunities off the field,” Longo says. “There is life after playing sports!” – Melinda Law

Winter 2020

CROSS ALL SPORTS — professional, amateur, or collegiate — one position is critical to a team’s success: chef. That role’s link to a team’s winning strategy was the topic of “Eat Well, Play Well,” the first of the “Game Days: Advancing Innovation” multi-year seminar series presented by Johnson & Wales University, TD Garden and the Boston Bruins. The invitation-only educational program was geared towards JWU and high school students, along with their coaches and teachers. It was held at TD Garden in Boston in October 2019 at Legends restaurant, which is open exclusively to Bruins and Celtics season ticket-holders and game-plan members. The series is one element of a five-year partnership that names JWU the official education partner of TD Garden and the Boston Bruins. The broad partnership includes experiential education opportunities for JWU students and offers a tuition benefit to Delaware North’s global workforce, TD Garden and the Boston Bruins employees. The keynote speaker was Amy Bragg, director of performance nutrition at the University of Alabama. Bragg reflected on her 20 years in sports nutrition, recalling that not long ago, the NCAA allowed for only one training table meal per day. “That was the Stone Age,” she noted. “There has been amazing growth in our profession; my goal is to have one dietitian per 100 athletes — we are getting close.” Her team of chefs and dietitians work in a state-of-the art two-story, 25,000-square foot dining facility known as Fueled by ’Bama. Along with fresh ingredients, their kitchen is lined with individual binders for each athlete, containing smoothie recipes to match the athlete’s taste preferences and specific workouts. In addition to Bragg’s presentation, two panels that were each dominated by JWU graduates delved deeper into the demands and rewards of their jobs. Chef Todd Seyfarth ’01, department chair of Culinary Nutrition at JWU and director of the Dietetics and Applied Nutrition program, moderated “How and Why Healthy Eating Works.” Other panelists included Alexa Appleman ’15, performance dietitian and chef for the University South Carolina; Tomas Membreno ’11, executive chef for the Pittsburgh Pirates; Michael Schauer ’16, sous chef and culinary nutritionist for the Boston Red Sox; and Christine Blank ’15, team dining manager for the Jacksonville Jaguars. Blank described how she has added a new program that occasionally brings in local chefs to prepare a soul food meal. Another reason for an athlete to eat well? $11,000. That’s the fine for an NFL player who misses a mandatory meal. “Enhancing the Player’s Experience,” was facilitated by Culinary Nutrition Associate Professor Jonathan Poyourow, ’03, RD, LD, CSCS. Panelists included Keith Garman ’09, team chef for the Boston Bruins; James Glaude ’15, executive chef with the Boston Red Sox; Becky Lindberg Schroeder ’13, a sports nutrition coordinator at the University of Louisville; and Priscilla Martinez ’15, executive performance chef for the LA Clippers. All the panelists agreed that gaining players’ trust is the first step towards healthier eating habits. Martinez has the Los Angeles Clippers fill out a questionnaire about their likes and dislikes and then gradually motivates them out of their food comfort zones. Garman, the only panelist with the home team advantage, cultivates healthy eating habits in his players’ personal lives by packaging snacks and to-go items: “If they see Patrice (Bergeron) taking it home, they will too.” The team was traveling to Dallas for the next day’s season opener. The final score? Bruins 2, Stars 1. Eat well, play well — another win for the team’s chef. – Miriam S. Weinstein ’08 MBA

Left

JWU Debuts

Game Days: Advancing Innovation Top photo: Keynote speaker Amy Bragg, director of performance nutrition, University of Alabama. Above left photo: “Enhancing the Player’s Experience,” panel with Jonathan Poyourow, 03, RD, LD, CSCS, associate professor, Culinary Nutrition, far right (in suit). Panelists (from right to left) Keith Garman ’09, team chef, Boston Bruins; James Glaude ’15, executive chef, Boston Red Sox; Becky Lindberg Schroeder ’13, sports nutrition coordinator, University of Louisville; and Priscilla Martinez ’15, executive performance chef, LA Clippers. Middle image: “How and Why Healthy Eating Works “ panel held in Legends restaurant. Above right image: (L-R) Chef Todd Seyfarth ’01, department chair, Culinary Nutrition and director, Dietetics and Applied Nutrition program; Michael Schauer ‘16, sous chef, culinary nutritionist, Boston Red Sox; Alexa Appleman ’15, performance dietitian & chef, University South Carolina; and Christine Blank ’15, team dining manager, Jacksonville Jaguars.

www.jwu.edu

JWUVIEWS

PROVIDENCE NORTH MIAMI DENVER CHARLOTTE

ALUMNA GIVES BACK WITH A $50,000 SCHOLARSHIP GIFT Lisa (Tomasulo) Capasso ’86, ’90 recalls how delighted and honored she felt in 1984 to receive JWU’s financial assistance. Now an alumna, she is equally delighted to donate $50,000 to support scholarships. Recipients of the Lisa Tomasulo-Capasso Family Endowed Scholarship are juniors or seniors with a minimum 3.0 GPA who have demonstrated financial need. Capasso holds multiple degrees from JWU’s Providence Campus: an associate in Culinary Arts (1984); a bachelor’s in Food Management (1986); and an associate in Accounting (1990). Her education has been “transformational.” She notes that her degree has increased in value as Johnson & Wales’ reputation has grown worldwide. She recalls competing with other students for a position as a teaching assistant: During her last two years of study, she was an assistant instructor and on weekends worked at JWU hotels/restaurants. In return for her duties as a teaching assistant, she received full tuition, housing on campus, and a stipend. “I was an excellent first-generation student, but I needed

financial support to stay enrolled,” she says. “I was proud to be a teaching assistant and fellow and then a dining room instructor.” As a member of the Alumni Reunion Committee, Capasso returns to campus for Homecoming Weekend and attends Boston-area seminars near her home in Newton, Massachusetts. “Affinity groups are a great way to network with fellow alumni who understand the hectic culinary lifestyle,” she says. “We also make connections that sometimes lead to jobs.” She was inspired to “give back” when Major Gifts Officer Steve Shipley invited her to lunch on campus with students. The Lisa (Tomasulo) Capasso ’86, ’90 atmosphere was welcoming and energizing, and the students were The Advancement and University passionate about their studies. She noted that Relation’s Steve Shipley (401-598-2884) the university has grown in size and reputawelcomes hearing from alumni like Lisa tion, but the need for financial support has also Capasso who might consider supporting grown. students. — Nancy Carriulo

Every Bit Counts! Robert Barney ’80 wants to pay it forward. So does Vincent (Jim) Morabito ’79. Both men received financial assistance when they were students at Johnson & Wales and credit the university for their current success. “I didn’t really care about school before Johnson & Wales,” says Morabito. “But the faculty really cared about and engaged the students, so in spite of myself, I made the dean’s list my first trimester and graduated with a 3.75 GPA. “They were good enough to take a bit of a screwball and turn him into a student, so I want to pass that on and I dedicate the money to students who need tuition assistance so it goes toward what made a difference to me.” As CEO of F&V Morabito Management LLC, a second-generation business, he has given annually since 2009. Barney, who received financial aid and participated in the work-study program, has consistently donated since 2009 as well: “It’s important to give back and there is such a need to support higher education in

Winter 2019

this country, whether it goes to students or to support infrastructure that keeps the university viable.” Barney, who runs Robert Barney Consulting and specializes in supply chain management, has been impressed by JWU’s evolution and diverse program expansion — while it maintains an allure for students who might gravitate toward a less traditional, more experiential-based curriculum, as he did. Like the alumna whose fixed income meant she could only give $10 last year, no amount is too small — it’s about the collective efforts of the JWU community.

oneJWU: 24 Hours of Giving (a university-wide giving day to support all JWU students) will be March 18. Learn more at giving.jwu.edu

ESPORTS ON DEMAND

OHNSON & WALES is one of the first universities in the Great Northeast Athletic Conference (GNAC) — and one of the first in New England — to establish an eSports competitive club team. With more than 10 million players worldwide, eSports are entering the mainstream, and analysts project the global eSports market will exceed $1.6 billion by 2021. Soon after the eSports Center opened last fall, more than 70 students joined Coach Aaron Colaicomo at team tryouts for Overwatch, League of Legends and Super Smash Bros., three of the most popular games in eSports today. Ultimately, Colaiacomo signed 63 students to the team’s roster, including one player who ranks in the top 500 in the world, two Grand Masters who are in the top 2,500 and two Masters players. “This has been one of the most inquisitive group of students I’ve met,” says Colaiacomo, who says the players span diverse majors. The club will have six to eight competitive teams and each can have anywhere from two to six players, as well as substitutes. Teams will have set weekly practices, scrimmages, Video on Demand (VOD) reviews, and strategy and analysis meetings. At the 1,588 square-foot eSports Center, students will find 16 state-of-the-art gaming stations powered by Alienware. “The stations will include 144hz 25-inch one-millisecond response time monitors, Nividia 2070 graphics cards, 16 gigabytes of DDR4 RAM, Crosair void pro headsets, and blue and white Essential Racing [gaming] chairs,” says Darrell Miller, assistant director of Student Involvement & Leadership for Operations. “The center will also include the newest consoles, such as Xbox One, PlayStation 4 and Nintendo Switch. Students will play games of various genres based on their interests.”According to Colaiacomo, JWU’s program is already ahead of the game: “This is the first university that I’ve worked with [to build an eSports team] where a dedicated space was ready before the official start of the program.” — Damaris R. Teixeira

ATHLETICS From the Wildcat court to the Armenian pro league, Matt Madoian ’19 gets bonus points

ATT MADOIAN ’19 READILY ADMITS the obvious. Going from North Kingstown High School in Rhode Island to Johnson & Wales University in Providence isn’t exactly the traditional path for a future professional basketball player. Relative suburban comfort and a Division III college program don’t tend to be the typical incubators of premium talent. A quick glance at Madoian’s résumé and his unassuming 6-foot-4 frame certainly suggests an athlete, albeit one who might have to settle for a spirited twice-weekly pickup game after working a 9-to-5 job. Watching the forward in action, however, is a bit of a revelation. The release on his jump shot has always been a quick one, and the small forward moves easily up and down the court. He’s capable of playing the game above the rim and has the physical strength to ward off bigger defenders in the paint. Scouts from half a world away saw something in Madoian prior to the summer of 2016, and their discovery helped changed the course of his young life. Madoian is at the outset of a professional playing career after signing with the team Urartu Vivaro, a founding member of Armenia Basketball League A. “I’m not sure if anyone from North Kingstown has ever played pro basketball — not just in the NBA, but anywhere,” Madoian says. “It hasn’t been a thought. I didn’t know what overseas basketball was until I went.” Madoian was recruited to compete with the Armenian national team at the 2016 International Basketball Federation (FIBA) European U20 Championships in Greece. His father is half Armenian and descends from a branch of the family that fled the country just after the beginning of World War I. Madoian’s relatives escaped the atrocities of the Armenian Genocide that resulted in the killing of roughly 1.5 million people. “[Playing abroad for the first time] was overwhelming,” says Madoian, who was stopped on the street in Greece by a distant relative he’d never met before. “Not for the national team, but for the Pan-Armenian games. My dad came over for a week.” That appearance put Madoian into the country’s player pool, and the basketball powers that be in Armenia tracked his next three seasons with the Wildcats. Madoian put himself in position to become the third overseas JWU player from its historic 2015–16 team. His overseas predecessors, Lamonte Thomas ’12 and Quarry Greenaway ’16, would be named to any all-time Wildcats roster, and they helped power JWU to its first Sweet 16 appearance in the NCAA Division III Tournament. “If you look at all the conferences at our level around the country, how many teams do not get to the NCAA Tournament or win a championship?” says coach Jamie Benton. “In 10 years Johnson & Wales has won three the Great Northeast Athletic Conference (GNAC) tournament titles — I’ll take the three.” Madoian was one of few holdovers as a sophomore, and by his junior season in 2017–18 the Wildcats were ready to hit their stride

Winter 2020 2019

again. JWU ripped off a run of 12 wins in 13 games, including an upset of Albertus Magnus College in the GNAC title game. Madoian excelled at both ends of the floor, ranking 13th in the league in total points and sixth in total steals. “Matt is one of those players who punched the clock day in and day out,” Benton says. “I don’t know if he ever missed a day.” That work ethic extended off the floor. His mother is a financial planning counselor at JWU, and Madoian inherited her organizational skills when it came to his sports management major. His senior year in 2018–19 included an internship with the athletic communications office and a direct line to Michael Smoose, associate athletic director at JWU’s Providence Campus. “Doing communications at the D-III level, I think there’s more appreciation,” Madoian says. “There are less people doing the same amount of work. Interning for Smoose and seeing how much he does for a person like me, it’s pretty incredible.” Madoian was on track to graduate last spring and was studying for the Graduate Management Admission Test (GMAT) — he had started to explore opportunities as a graduate assistant on Division I men’s basketball staffs. Urartu made a formal contract offer around the same time, and Madoian had a decision to make. “As a former player, I would tell him to go play,” says Benton, who starred at Boston College in the 1980s before heading overseas. “Go enjoy it for a couple years. When you start working, it’s going to be for the rest of your life.” Madoian will be on scene to continue his involvement with Hoops4Hayastan, a nonprofit he co-founded in May 2017. Accepted donations include monetary contributions and necessities such as basketballs, sneakers and more. “He was the ultimate leader,” says Benton. “He would have been a [locker room leader at a Division I school], and I think he would have found his way in football (Madoian played quarterback for North Kingstown). We were happy to have him.” Madoian’s charitable side was nurtured partly by fellow Wildcats standout Thomas, who has hosted five editions of his Play for Peace initiative in his Providence home. Madoian served as a basketball counselor with a city afterschool program during his final spring at JWU and was advised on his foundation by Kathleen Drohan, an associate professor at the College of Hospitality Management, JWU Providence. “Playing in big games with those guys my freshman year, it showed you how to win and how to do things the right way,” Madoian says. “Like Coach Benton always said to the new guys, ‘You weren’t here last year. Everyone was in the gym. They showed you how to work.’ I learned so much from them that I don’t think I would have learned anywhere else.”

By Bill Koch

Photograph by Mike Cohea

PRESS

Court Full

JWU LAW & ORDER:

In the Criminal Justice program at JWUâ&#x20AC;&#x2122;s Denver Campus, students are expected to learn through experiential training overseen by dedicated law enforcement professionals. This is their story.

Winter 2020

By Spencer Campbell Illustration by Janet Hamlin Photos by John Johnston www.jwu.edu

At 7:15 on the morning of April 17, 2019, Karen Wilcox arrives at her father and brother’s residence in Cody, Colorado, a small town about 90 miles southeast of Denver. As Wilcox approaches the trailer, she sees the front door is slightly open. Nevertheless, she enters the home and turns right through the kitchen. What she discovers lying on the living room floor sends her reeling.

Department patrol officers Trevor Key ’19 and Kiera

posure cracks. Actually a senior at Johnson & Wales University’s

O’Toole ’19, are quickly dispatched to the scene. There,

Denver Campus, Key’s less-than-compassionate answer to Wil-

at 915 S. 2nd Street, they find Wilcox, who quickly informs them

cox’s question draws a round of laughter from the five other stu-

that both her father and brother are inside the trailer. They have

dents inside the classroom in Centennial Hall. Adjunct Professor

been murdered.

Larry Adkisson, who had been playing the part of Wilcox, waits

HE ONLY COPS ON DUTY AT THE TIME, Cody Police

Key and O’Toole decide their first task is to clear the residence. They enter from the same point to ensure they don’t mistake one another for the perpetrator and also to minimize their contami-

“

At that remark, delivered much too breezily, the class’ com-

for the chuckling to die down and then tucks his chin to his chest. “I’d work on your verbiage there,” Adkisson says. Welcome to the Senior Seminar course in JWU Denver’s

nation of the scene. The officers come through the front door and

Department of Criminal Justice. These six students have just

quickly find the first body. The victim’s upper torso leans against

been handed a case, and it’s their task to solve it. While names and

a couch. It’s the brother, and his head appears to have been struck repeatedly by a blunt instrument. In an adjoining room, the officers see another fatality on the bed. The father, too, has been severely beaten. Key and O’Toole make a quick assessment: The blood appears to have traveled from left

TO BE A CRIME SCENE INVESTIGATOR, YOU BETTER LIKE COPIOUS AMOUNTS OF BLOOD.

”

places have been changed (Cody, for instance, is a fictional town), the particulars of these murders are real: Adkisson worked the case during his 45-year career as an investigator. “It’s basically the culmination of every piece of information they’ve been given since fresh-

to right and its pattern reveals a medium velocity. The “castoff”

man year,” says Kara Hoofnagle, chair of JWU Denver’s Criminal

— the blood that flew from the weapon as the murderer drew it

Justice program. “Students are given different roles — whether

back to hit again — suggests there were two blows, Key surmises.

it’s a police officer or an investigator — whoever would be on that

No, O’Toole corrects him: “Three times. Because you don’t have

response team to a crime. They have to take the information they

castoff on the first strike.”

have about what that role is supposed to do within the criminal

Having cleared the scene, Key and O’Toole exit the home and begin interviewing Wilcox: When is the last time you talked to your brother and father? (“Last night.”) Why? (“We had dinner.”)

justice system and pull it off. So if you’re a Crime Scene Investigator (CSI), you better remember all the rules of evidence.” During her eight years at JWU, it’s been Hoofnagle’s mission to

Did you notice a forced entry when you came to the house this

instill this type of hands-on, practical education as the foundation

morning? (“Now that you mention it, the door was ajar.”) Did

of the criminal justice program. As a result, Colorado law enforce-

you touch anything inside? (“I don’t remember. But I was pretty

ment agencies now view JWU as a vital, ready-on-arrival pipeline

dizzy.”)

for talent. “I’ve had cops say, ‘I would fire all my detectives under

Key eventually asks if anything appeared to be missing from

me and take five of your students right now,’ ” Hoofnagle says.

the trailer. In an attempt to be helpful, Wilcox offers to return to

“Because these students are coming in with skills like report

the scene and check. “Wait till we get the bodies out of there,” Key

writing, bag-and-tag ’em evidence, crime photography, experience

tells her.

in mock trials and testifying. They are coming in with skills that you’re not getting elsewhere.” Kara Hoofnagle, chair of JWU Denver’s Criminal Justice program

Winter 2020

HEN SHE WAS ABOUT 18 YEARS OLD,

program, launched in 2006, comprised 12 students. Rather than

Hoofnagle went on her first police ride along.

be discouraged, Hoofnagle saw an opportunity to construct an

The cop she shadowed was the father of a friend,

innovative program to feed the local PCC — police, courts and

but any illusion Hoofnagle had about the excursion being a joyride was dispelled when they responded to a domestic violence call.

corrections. While at Old Dominion, Hoofnagle had taught students

“

The assailant had broken a woman’s orbital bones and nose.

almost exclusively from a textbook. She had come to believe,

Some of her teeth had been knocked out. Blood soaked her hair.

however, that books alone didn’t prepare students to react to real-

“Who does this? How do we protect this?” Hoofnagle remembers thinking. “Looking back, that was probably the first time I was like, ‘Hold on. This isn’t right.’ ” A native of Lakewood, Colorado, near Denver, Hoofnagle obtained her bachelor’s, master’s and a Ph.D. in criminal justice at Old Dominion University in Norfolk, Virginia. She returned to Lakewood in 2010 to be closer to her family and began teaching part-time at JWU. Back then, the school’s criminal justice

BOOKS ALONE DIDN’T PREPARE STUDENTS TO REACT TO REAL-WORLD SITUATIONS.

”

world situations. So when JWU offered her a full-time position, Hoofnagle eagerly accepted. “We can construct a program that’s 100 percent hands-on experiential with people from the field,” she says. “Yes, I’m going to do that. Because these are the graduates who are going to be handling real-life situations — someone’s freedom, life or death, yours or theirs.” Hoofnagle began by boosting awareness of JWU’s program: She reached out to Denver’s Counterterrorism Education Learning Lab (CELL), the FBI’s local field office and the Denver Police Explorer Program, a city initiative designed for young people interested in learning more about law enforcement. She brought dinner to the Denver Police Department precinct nearest campus — as long as the officers promised to speak with her students. Hoofnagle also recruited legal competitions and continuing education events to the Denver Campus. “They’ve taken a leadership role in a few areas,” says Erik Bourgerie. Formerly a division commander for the Summit County Sheriff’s Office, Bourgerie learned about the criminal justice department when he attended the FBI’s Rocky Mountain Command College, a two-week training series, at JWU. He left with a new respect for the university. “The more hands-on we can teach

www.jwu.edu

at these criminal justice programs, the better prepared the officers will be once they enter the field,” Bourgerie says. Perhaps the best indicator of JWU’s emergent reputation in law enforcement is Hoofnagle’s 2015 appointment to Colorado’s Peace Officer Standards Training (POST) Board, which oversees the educational standards of all officers in the Centennial State. Picked for the position by then-Gov. John Hickenlooper, Hoofnagle “brings community understanding to the board to help shape

“

I WOULD FIRE ALL MY DETECTIVES UNDER ME AND TAKE FIVE OF YOUR STUDENTS RIGHT NOW.

”

policy,” says Bourgerie, now the POST director. “She’s insightful

surveying the murder scene in Cody? It was gleaned from her

and adds much needed perspective.”

Criminalistics class, led by a blood-splatter analyst who would

Hoofnagle’s standing granted her induction to local law en-

lecture and then hold labs for students. “One group would make

forcement’s top practitioners, which helped her accomplish the

blood stains,” O’Toole says, “and the other group would try and

most integral part of her plan to create an experiential program:

figure out what happened.”

recruit an experienced adjunct faculty. Hoofnagle is a skilled researcher — particularly in the areas of policing and drugs — so she feels comfortable teaching classes on criminology and compar-

Guest speakers and field trips bolster the coursework. Rather than fun outings to, say, the museum, though, Hoofnagle takes students to see the grim realities they will encounter in the

ative criminal justice. But when

criminal justice system. She

it comes to the practicalities

remembers one visit to

of processing evidence or

the City and County of

taking fingerprints, she

Denver’s Office of the

believes profession-

Medical Examiner:

als — those who have

A pupil passed

actually performed

a body and

the procedures in

wondered aloud

the field — should

why a box was

impart that wisdom

sitting on its

to the next gener-

chest — and

ation of officers. “I

why hair was

teach to my areas of

protruding

expertise,” Hoofna-

from the box.

gle says, “and then I

The examiner

hire out for your areas

responded mat-

of expertise.”

ter-of-factly that

In other words, the

this was an unsolved

Senior Seminar might be

been decapitated.

wield every skill they’ve learned —

“I always tell my students:

but it’s not the first time they’ve experienced hands-on police work. A Lakewood Police Department detective, for example, taught Key’s Criminal Investigation class. The course revolved around collecting evidence and evaluating crime scenes

‘You want to be a crime scene investigator, you better like copious amounts of blood,’ ” Hoofnagle says. “You want to be a police officer, you’re going to be the one taking photographs of the dead body unless it’s suspicious.’

left behind by a band of robbers who wore clown masks

Just those things that TV is never going to show those

— a case the Lakewood detective actually worked.

guys, a book is never going to teach them. They have to be

The knowledge about “castoff” O’Toole dropped while

case and the victim had

the capstone — when students

Winter 2020

exposed to all these things.”

HREE WEEKS after Karen Wilcox discovered the slain

the argument between the victim and the son-in-law, an attempt

bodies of her brother and father, a jury stands ready to

to cast doubt in the jury’s mind about who the actual killer was.

decide the fate of the man accused of committing the

For the most part, the students remain calm and measured. They

vicious acts.

repeat the facts as they investigated them.

At the beginning of the investigation, the Senior Seminar

However, the case turns when the seminar’s crime scene

team had targeted Trevor Wilcox, Karen’s husband, as its prime

investigator is called to the stand. She processed the incriminat-

suspect. (Trevor and Karen’s father had fought the night before the

ing coffee can, and the seal on the evidence bag has been broken.

murders.) But a later tip pointed instead to Don Haslett, a prison

When the defense lawyer asks how that happened, the investigator

escapee who had been involved in an altercation near the trailer

claims it had been thrown around. The attorney jumps on the ad-

the night before, and the class’ investigators discovered Haslett’s

mission: “Were you and the other detectives playing football with

fingerprints on a coffee can that allegedly contained $200 of the

it?” The CSI was simply flustered, but the chain of evidence is now

victims’ money. The courtroom is located in the basement of Aspen Hall. Before Hoofnagle took over the Department of Criminal Justice, it had been used for storage. It now hosts mock trials. Today, first-year students from JWU’s Criminal Courts class, assisted by local attorneys, will serve as the defense, prosecution and judge. Volunteer students fill out the jury box. The Senior Seminar will testify for the state. And Hoofnagle, in addition to playing conductor for the entire enterprise, will serve as the bailiff. This Department of Criminal Justice currently

Students L-R: Zeldon Peterson ’19, Trevor Key ’19, Taylor Campbell ’19, Alizah Hasim ’19, Tiffany Maul ’19, and Keara O’Toole ’19

enrolls 61 students and was at one point more than 100. There are 352 Criminal Justice students at the Providence Campus (includ-

in question — and in the end, the jury acquits Haslett. Adkisson watches from the gallery, and if he’s disappointed he

ing online ones) and 163 at the North Miami Campus. Some of

doesn’t show it. “It’s almost a positive in a negative way,” he says.

those pupils matriculate to law school or get jobs with nonprofits,

“Last year, a student stepped in a blood pattern. He got crucified.

but most Denver alumni become law enforcement officers. And it’s

But he won’t do that again. The first time I got on the stand was as

extremely rare, Hoofnagle says, they aren’t immediately accepted

a rookie in traffic court. I didn’t know what I was doing.”

into police academies. According to Adkisson, it wasn’t so long

Hoofnagle would much prefer the student to make this mistake

ago that people thought of Johnson & Wales as strictly a culinary

at JWU than on her first day as a cop. In fact, Hoofnagle couldn’t be

school. “Now if you talk about criminal justice at Johnson & Wales,

happier with the way the mock trial proceeds: “It’s going very real-

people know exactly what you’re talking about.”

istically. Some are forgetting their facts. One lawyer is being more

After opening statements, the Senior Seminar students are

aggressive than the other. It’s just like the real thing, man.” JWU

called to the stand to testify. Much of the defense’s questioning comes from the professional lawyers, who continually harp on

www.jwu.edu

Students can learn the art of oenology and the craft of brewing with mixology labs at multiple campuses.

Lab Life: The Delaware North Sports, Entertainment, Event â&#x20AC;&#x201D; Management (SEEM) Lab

Chefs learn sustainability and farm-to-table practices in the teaching gardens.

Lights, camera, action in the new Center for Media Production in Providence

Providence and Denver students learn forensic analysis in Criminal Justice labs.

Because the classroom isn’t the only place to learn. For a classroom that resembles the “real world” students will wade into post-graduation, Johnson & Wales is the perfect simulator. Besides the Criminal Justice lab where those Denver sleuths honed their forensic skills, the Providence Campus recently debuted its Center for Media Production. Boasting high-end video and photo equipment, two light-controlled studios, a soundproofed podcast studio, two editing suites, a writer’s room and 24 powerful Mac Pro workstations, the lab “prepares students for the workforce because they get hands-on with

cameras, lights and microphones,” says Associate Professor and Center Director Evan Villari. Benefactors who can make this space even more state-of-the-art and scaffold the creation of similar labs are vital to the university’s mission. “Having the tools for students to tell their stories is essential to the JWU experience,” says Villari. “External support is critical because it shows we have partners in the industry, as well as institutional and individual donors, who recognize how much importance we place on experiential education.”

Fashionistas study trends and style outfits in the fashion and merchandising labs at the Charlotte and North Miami campuses.

Second Chances

Attending Johnson & Wales is the apex of a dream for someone who embodies the tenacious JWU attitude

ORINNE WILLIAMS ’23 wasn’t the type of child who threw tantrums — unless someone switched her gingerbread mix for Play-Doh. “Then she’d have a fit!” laughs Corinne’s mother, Kimya Motley. While classmates tuned into Hannah Montana, Williams would race off the bus to sit on the couch watching Rachael Ray with her mother. The first-year Baking & Pastry Arts student aspires to host her own Food Network show — and to beat Bobby Flay in one of his televised culinary competitions — (“running a restaurant seems like too much work,” she suspects). Besides interning at Disney World, Williams would love to study abroad in Italy, where she can learn from the masters of her favorite dessert — tiramisu. In second grade Williams could whip up a chicken noodle pesto dish; by 13 she had mastered crème brulee. That was also the time when she decided on a culinary career — a fixation that eclipsed ballerina dreams. Her aunt suggested Johnson & Wales, so Williams began researching the university and knew at 13 she wanted to attend. Years later, she fell in love with JWU during a campus visit. Motley had made what she calls her “good news (tortilla) soup” when they received a letter from JWU and learned that not only was Williams accepted, she had received some scholarship money. Motley captured her daughter’s impromptu “happy dance” and posted it online. The dance was a celebration for other reasons. When Williams was 10, she was shot in the head by her stepfather. Motley, who was estranged from her abusive husband, had

Winter 2020

recently filed for divorce. As she dropped her daughter at daycare, the former military man shot Motley four times with a .38; if she hadn’t turned her head at two pivotal moments, it’s unlikely she would have survived. According to Motley, her daughter’s skull was essentially “liquefied” by the bullet he fired at Corinne. “At first, the surgeon said Corinne wouldn’t make it 24 hours,” she recalls. “After surgery, he predicted she wouldn’t survive the next 72 hours. When she made it three days, he said she would be paralyzed. Once Corinne began moving, the doctor had a mold made of her skull that he keeps in his office. He said, ‘I want to look it every day to remind myself why I come to work.’ ” Williams was in a coma for more than 10 days, lived at the hospital for five weeks and then a year of rehabilitation followed. Once voted the most athletic girl in her class, she had to learn how to read, talk, walk and feed herself again. Before the shooting, she was a gifted math student, but Williams sustained damage to the frontal lobe, which controls executive functioning; the math tutoring she receives at JWU helps with her nutrition studies. “I want to study here — it’s not like high school,” says Williams. “I don’t mind the tutoring because I’m doing what I love; I am proud of myself for studying.” “Corinne used baking to help her heal during that time,” says Motley. “When she was just trying to walk, she didn’t show the emotional side of what she was going through. But I saw her tenacity come out. There is a boldness to Corinne now; before she was very shy and

withdrawn. There are times she struggles academically and will say, ‘This is because of the shooting,’ but I remind her how much she’s accomplished. She inspired me. There was a day after the shooting when I was feeling sorry for myself because my jaw was wired shut and I wouldn’t be able to eat anything at Thanksgiving. I thought, ‘Who am I to complain about my mouth being wired shut when this child is fighting for every inch of her life back?’ ” After what her daughter endured, Motley — who later founded Haven of Light International, a nonprofit designed to help families rebuild spiritually, physically, emotionally and financially after abuse — was determined to find the means to finance her daughter’s college education. She contacted The Rachael Ray show and related their story about how Ray had inspired Williams to cook at age five. The producers invited both women on the show, where Ray surprised them by pledging to cover tuition for Williams’ first year at JWU. Asked how she hopes to pay for the remaining three years, the perennially optimistic Motley has faith that everything will work out. “The journey she has taken to get here blows my mind,” she says. “I just want to see Corinne live her best life — to realize her dreams whatever they may be.” Denise Dowling

For more information about Motley’s nonprofit visit havenoflightint.org

www.jwu.edu

Ghost in the Machine

Winter 2020

Students propose legislative bills to address election security — and the Secretary of State is all ears By Amanda Cody

N A BRIGHT November morning in the bustling Rhode Island Statehouse, Secretary of State Nellie Gorbea listened intently to nine legislative proposals regarding election security. The proposed bills did not come from her peers, however; they were researched and delivered by students in Johnson & Wales’ Introduction to Political Science class on the Providence Campus. The presentations at the State House were the culmination of a term-long project regarding election security and the legislative process. Under the leadership of Assistant Professor Kevin DeJesus, the class tackled the complex and layered issue with professionalism and knowledge. DeJesus envisioned the project because of its timeliness, particularly in the wake of the 2016 federal election. “It’s so pervasive as a concern, whether it’s national, state or local elections,” DeJesus says. “Technology has added so many dimensions to this issue of election security, which is a vital part of the public good.” Students began their research into this topic early in the fall term, when Gorbea visited the Providence Campus and engaged with the lively group. Their discussion covered the massive topics of data security, hacking, privacy vs. accessibility, and voters’ rights. The shift in technology, especially around the 2016 election, was debated at length. The rapid change in technology meant that cybersecurity became a matter of national security. As the class dove further into the topic, DeJesus guided them above and beyond the textbook explanations of election mechanics. “We’ve looked at concepts such as ‘What does the public good mean?’ ” DeJesus says. “And we’ve used a funnel approach, which gives students a chance to make connections as things move through this funnel and each piece of their legislation represents a crystallization of their understanding of the relationship of citizen to government, and the interconnections between state, federal and local levels.” Two key members of Gorbea’s team also visited JWU to talk more at length about cybersecurity: Director of Elections Rob Rock and Director of Information Technology Terrance Jackson. After 2016, their team partnered with the Department of Homeland Security to assess their vulnerability to cyber-attacks, and modernized, centralized and secured the voting process in Rhode Island. www.jwu.edu

“As digital government becomes more possible, Rhode Island works to ensure that it’s not left behind in all of that,” DeJesus says. “I think it’s proved itself to be at the cutting edge of efforts to maintain the highest-level advancements in digital governance and election administration.” That is not to say that voters will be able to cast votes on their smartphones anytime soon. Jackson and Rock caution against that line of thinking, though students seem eager to explore it: “It’s too vulnerable,” says Rock. “Voting can’t really be secure without a paper trail … it’s tough to verify someone’s vote.” Perception also comes into play — we have the capabilities to vote online, says Rock, but without a paper trail to prove a vote, people will assume their vote is being tampered with. After hearing from some government members directly involved in election security issues, students tackled their proposals with renewed vigor. They spent weeks thoroughly researching not only the complicated issues surrounding the topic, but also the language and methods used to write a bill. Topics included lowering the voting age; creating a mandate to join The Electronic Registration Information Center (ERIC), a multi-state partnership

Winter 2020

that compares voting lists and other federal records; funding for advanced technology to prevent hacking; instituting early voting; and mandating civic education in public high schools.

The experience was a true example of learning by doing — taking theory learned in the classroom and applying it to practical use. Especially impressive for the class is that the majority of students are not in the Political Science program — majors ranged from Culinary Arts to Business to Applied Psychology.

The work isn’t done just yet — Gorbea offered constructive criticism to each group on ways to strengthen and tighten their proposed legislation. Some proposals, she notes, dealt more with the House of Representatives than the state. Others, she thought, hit the nail on the head. “In particular, the early voting bill warmed my heart,” she says, noting that it is an issue she and her team are diligently working on. “It’s very rare that things in the public sector can be solved in one go through,” she says. “You all have a wonderful start here.”

DeJesus hopes that this will turn into an annual project. While he has had students present legislation to lawmakers before, there has never been such a level of connection between a government office and the class. DeJesus’ own academic research focuses heavily on good governance, which offers myriad research topics for students to chew on in the future. “I’m very interested in ways in which societies restore governance when they are either amidst violent conflict or are enduring a civil war, or are trying to recover from these situations like with ISIS in Iraq,” he says. “What’s fascinating for me is to observe all of these intersections of how local governments are benefiting from federal resources and federal technical assistance, but also like Rhode Island, providing technical assistance to other states on ways of managing this ongoing and developing area of good government.” DeJesus has traveled to Iraq and Gaza to gain a firsthand account of the turmoil in each region, and has contributed to local Rhode Island TV news and radio coverage of terrorism and international conflict.

“It’s hard to imagine a more important contribution to the nation’s civic health than cultivating the next generation of political leaders,” says Michael Fein, dean of the John Hazen White College of Arts & Sciences. “We look forward to sending Political Science students to Washington in the future.”

As DeJesus continues to build a relationship with the Secretary of State and her team, there will likely be an increase of local internship opportunities in addition to the already impressive slate offered to Political Science majors. In fact, part of the university’s fundraising priorities is to expand access to programs that would cultivate future leaders. To that end, JWU is exploring an affiliation with The Washington Center, a renowned D.C.-based program that provides immersive internships and academic seminars to students and inspires them to become well informed, public spirited, and more socially engaged in their communities.

[1] Students at the Rhode Island Statehouse, along with Secretary of State Nellie

The project gave students a chance to use their political imaginations — to not just identify major and relevant issues they face, but to devise a solution and present that solution to real people in government. The opportunity is once-in-a-lifetime, and has already had lasting effects. Because of this project, several students in the class who had not yet registered to vote ended up filling out their forms to become registered voters. “Safeguarding the ballot is valuable work,” says Fein. “For our students, who will gain experience in high-impact lawmaking, and for our community, whose civic well-being fundamentally depends on our capacity for self-government.” Gorbea (fourth from left, front row) and Assistant Professor Kevin DeJesus (far left, front row).

[2] Students from L-R: Chase Raposa ’20, Marcello Hill ’22 and Salmah Farag ’23

Directed Experiential Education Opportunities In many ways, the political science research echoed JWU’s Directed Experiential Education (DEE), which offers students an intensive, term-long, project-based experiential learning opportunity conducted under the supervision of a faculty member. Experiences are driven by a specific industry-based or functional-area-based project completed for a nonprofit or for-profit DEE partner. “Endeavors like this class, as well as DEEs, develop soft skills: team building, collaboration, problem-solving, communication and such,” says Sheri Young, Ed.D., dean of JWU’s Experiential Education and Career Service department. “A student who participated in our DEE partnership with TD Garden was later hired by them as an intern, plus there is strong potential for her to be hired as a full employee. We will be gathering more assessments of the students from our project partners so we can provide additional feedback on their soft skills.” Young consistently hears from project partners that JWU students hit the ground running and aren’t afraid to dig in and roll up their sleeves. “That reputation differentiates us from other schools,” Young says. “There is so much potential for this form of learning to grow, especially as we initiate semesters and all of the colleges and majors incorporate this suite of experiences. For example, students are doing competitive analyses for companies and creating large event planning manuals for big companies, including Twin River Casino, and they’ll be working with the Professional Golfers’ Association (PGA), either doing event planning or fan experiences. We are looking forward to going more in-depth and wider with these DEE endeavors.”

www.jwu.edu

ALUMNINEWS Leverage Your Alumni Network! Johnson & Wales is a university on the move. Whether you graduated last year, last decade or last century, much has changed on campus and with your fellow alumni. How can you remain connected to the people and places that made your JWU experience so memorable?

jwuconnect.com Volunteer

JWU Connects program, you’ll be connected to fellow alums in your industry and beyond. Can’t make it to a live event? No problem! Our virtual programming gives you tools to enhance your career from anywhere in the world. Faculty-led webinars and virtual networking events are perfect for busy professionals who are short on time but inspired to continue their educational journey. See what your fellow graduates are saying about the text-based virtual networking events:

Alumni are valuable members of the Johnson & Wales community and current students love to learn from those who came before them. Whether you’re speaking to current students in the classroom, helping to recruit future Wildcats or volunteering at an event on campus, your expertise and passion make a lasting impact. One way alumni are volunteering is through the student chapter of the Club Management Association of America (CMAA). By providing live and virtual Raise your hand to volunteer at jwuconnect.com. club tours, jobs and internships, and presenting on campus, JWU alumni are giving students (and future colleagues) a firsthand look at club operations. CMAA faculty advisor Professor Matthew J. Samel, Ph.D., JWU alumni events CHE, FMP, ’92, ’98 MBA says, “Our Club Manaren’t just for socializing agement alumni provide students and faculty and catching up with old an incredible variety of learning experiences. friends. They are opportuTheir overwhelming generosity of time, nities to exchange ideas, unfettered access and financial support are develop your professional critical and often instrumental in early deciskills and expand your sions about career choices made by our current network. Through the students.”

Attend a Live or Virtual Event

Winter 2020

“ Loving this online tool for networking! More please! I loved being able to get advice from professionals in their industry.” – Alyssa Zonghetti ’02 “ I like the ability to speak with multiple contacts at once, and the ability to connect with new people once a chat is completed.” – Brian Ricciardi ’11

Dear Fellow Alumni, The first few months of school were full of celebration as we welcomed the Class of 2023 to our campuses with much exuberance. Legacy students embarked on their own educational journey, which was paved by their parents and siblings before them.

Give Back

Connect

As a Wildcat for life, you’re invested in the past, present and future of Johnson & Wales. As the university continues to solidify its place as a leader in experiential education, you can help drive innovation on campus. Your financial support expands access to education through scholarships, enhances academic offerings inside and outside of the classroom, and improves facilities and resources on all campuses. All gifts count and participation supports your university’s ability to adapt and remain competitive with higher education institutions worldwide.

JWU Alumni Connect is your online platform for staying engaged with classmates, faculty and the university. Explore the alumni directory and message an old friend. Find a mentor or offer guidance to a mentee. Learn about changes at the university, discover events, browse jobs and much more! New features and functionality are constantly being added to the platform, so be sure to visit often and keep your profile up to date. You never know when a fellow alum will reach out with an exciting opportunity!

Lend your support at giving.jwu.edu.

Visit jwuconnect.com to log in or create your account.

Returning students, faculty and staff shared in the excitement for the start of school in a way that reinforced how we are a community representative of the four tenets of the Wildcat Way — Pride, Courage, Community and Character. Alumni returned to campus for Homecoming to cheer on the varsity teams and even compete in alumni games with their teammates and beloved coaches. As we look ahead to warmer days, we have occasions to come together for informative programs and volunteer opportunities that will benefit us as alumni, as well as JWU students. Ensure that you don’t miss out by confirming your contact information at jwuconnect.com and watch your inbox and social media feeds for invitations and university news. There is so much happening at JWU and many ways for you to remain connected as Wildcats for Life! Lori Zabatta ’95, ’19 MBA Director of Alumni Relations

www.jwu.edu

CLASS NOTES 1973

1980

JOEL PYSER PVD

DONALD SHEAFF PVD

VINCENT RAZZANO PVD

BLUE BELL, PENNSYLVANIA

NORTH BABYLON, NEW YORK

Donald is a field underwriter for Lincoln Heritage Life Insurance.

Vincent is a chef consultant and demonstrator for Zwilling J.A. Henckels LLC in Pleasantville.

Joel is the senior vice president of sales for Amadeus Hospitality, which is headquartered in Portsmouth, New Hampshire.

1976 ROBERT KORNITAS PVD OLD BRIDGE, NEW JERSEY

Robert is a chef for Sodexo at the Reformed Church Home in Old Bridge. WILLIAM LANGLOIS PVD DAYVILLE, CONNECTICUT

Bill has been honored to be inducted into the USSSA (United States Slo-Pitch Softball Association) New England Hall of Fame as an umpire. LINDA MAZZONE PVD COVENTRY, RHODE ISLAND

Linda is the territory manager at Central Garden & Pet, which is based out of Hamilton, New Jersey.

JEFFERY MANZULLO PVD CENTER MORICHES, NEW YORK

Jeff is the head chef at Tiki Joe’s Captain’s Table at Captree Boat Basin in Babylon. JAY NARTOWICZ PVD ORLANDO, FLORIDA

Jay is the president of Nartowicz International Culinary Consulting LLC in Orlando.

Randy works in store management at The Kroger Company in Alpharetta.

1978 ROBIN MARLEY PVD PEPPERELL, MASSACHUSETTS

Robin is the owner of Crumpets in Pepperell.

PVD Providence NMI North Miami DEN Denver CLT Charlotte CHS Charleston NOR Norfolk VAIL Vail International ONL Online

Winter 2020

James is the executive chef at The Buckingham Senior Living Community in Houston.

1987 JAMES CAIOLA PVD NEW YORK, NEW YORK

Jim is the proprietor of Tavern on the Green in New York.

Keith is the managing director for Legends Hospitality at the One World Observatory in New York.

MAITLAND, FLORIDA

Lee is a district sales manager for The Vollrath Company LLC in Sheboygan, Wisconsin.

SAO BERNARDO DO CAMPO, BRAZIL

LAWRENCEVILLE, GEORGIA

MISSOURI CITY, TEXAS

LEE GOLDBERG PVD

ANDRE REGGIO PVD

RANDY SNYDER PVD

JAMES COUGHLIN PVD

KEITH DOUGLAS PVD

VASCO DE JESUS RODRIGUES PVD

Andre is the owner of NE Click and Mortar LLC in Yarmouthport.

1986

1983

1977 YARMOUTHPORT, MASSACHUSETTS

1982

SARASOTA, FLORIDA

The International Law Students Association (ILSA) honored Vasco de Jesus with the Pamela Young Award at the 2019 Jessup International Rounds. He has been dedicated to the success of Jessup Brazil and a founding member of the All Rise Society.

1985 KEITH BOSTON PVD MAYNARD, MASSACHUSETTS

Keith is the vice president of foodservice at Cumberland Farms in Framingham. GILBERT BOYD PVD IRVINGTON, NEW JERSEY

Gilbert is the chef and owner of Cookinfresh Food Marketing in Irvington.

NEW YORK, NEW YORK

KRISTINE HIGHTOWER PVD MIDDLETOWN, CONNECTICUT

Kristine is a cafeteria manager with Middletown Public Schools. MICHAEL PANASUK PVD TEWKSBURY, MASSACHUSETTS

Michael is executive chef at the Champion Sports Bar in the Boston Marriott Copley Place Hotel. DIANNE SCHOOF BUCKLEY

PVD

OXFORD, MASSACHUSETTS

Dianne is the director of dietary services at Goddard Homestead Inc in Worcester. ROSS WEALE PVD CROTON HDSN, NEW YORK

Ross Weale and his wife Denise Gerber Weale ‘89 announced that two varieties of their Dam Good™ English Muffins are now available from Fresh Direct for home and office delivery in the New York metro area.

1988 STEVEN HAYWARD PVD STAMFORD, CONNECTICUT

Steven is the area director of operations for Serendipity Labs in New York City. MARK MOELLER PVD WESTPORT, CONNECTICUT

Mark is the national food and restaurant consultant for The Recipe of Success in Shelton. AMAR SINGH ’89 MS PVD PROVIDENCE, RHODE ISLAND

Amar is the president of India International Inc. in Providence. JEFFREY SWIRSKY PVD WINTER GARDEN, FLORIDA

Jeffrey is the regional director of hotel operations at AD1 Global in Orlando.

1989 MARIA FRANCO-BAVARO

PVD

LAKE WORTH, FLORIDA

Maria is a director for FGF Brands, which is headquartered in North York, Ontario, Canada. NANCI HALEY ’91 MS PVD CROWN POINT, INDIANA

Nanci is the corporate director of revenue strategy at White Lodging Services in Merrillville. KEVIN JURY PVD LYKENS, PENNSYLVANIA

Kevin is the general manager at Lykens Valley Golf Resort in Millersburg. GIANLUCA PARIS PVD KEENE, NEW HAMPSHIRE

Luca is the owner of Luca’s Mediterranean Cafe in Keene. CAROLYN PARIS PVD KEENE, NEW HAMPSHIRE

Lindy is the director of food services for the Keene School District. LISA STUART PVD VERNON, CONNECTICUT

Lisa is the bakery manager at Highland Park Market in Coventry.

Club Management Association of America (CMAA) Industry and Alumni Panel from April 29, 2019 featuring: far left : Matthew J. Samel ’92 Ph.D., ’98 MBA, CHE, FMP, Professor, CMAA student chapter faculty advisor; 2 nd from left : James Reisig ’08, CCM, CFBE, general manager, The Tokeneke Club, Darien, Connecticut; 5 th from left : Kevin Duffy ’16, dining room manager at Spring Lake Golf Club, Spring Lake, New Jersey; 6 th fr . left : Betsy Gregory ’07, director of team member engagement at Congressional Country Club, Bethesda, Maryland; 2 nd from right : Philip Santomaro ’99, CCM, CCE, general manager at Quidnessett Country Club, North Kingstown, Rhode Island; and far right : Joseph Leonardi ’97, ’99, M.A.T., CMC, director of culinary operations, The Country Club, Chestnut Hill, Massachusetts.

1990

ALISA MCPHERON PVD

SCOTT SOMERVILLE PVD

LIMA, OHIO

SANDY, UTAH

RUSS BENSON PVD

Alisa is a caterer for Fat Cat Catering and the owner of Perfect Cheesecake Bakeware in Lima.

Scott is the president and principal of Renascent Hospitality in Greenwood Village, Colorado, and owner of multiple Serendipity Labs co-working franchises in Denver, Colorado and Columbus, Ohio.

LIBERTYVILLE, ILLINOIS

Russ has launched DayOne Hospitality Consulting, which provides a comprehensive suite of management advisory services to colleges, universities, corporations and healthcare institutions. HAZEM GAMAL PVD WEST ORANGE, NEW JERSEY

Hazem is the owner and COO of Thoth Advisory Services LLC in South Orange. JOHN JOHNSEN PVD CRANSTON, RHODE ISLAND

John is a consultant at Data Science Consulting in Cranston. JENNIFER JORDAN PVD HUDSON, MASSACHUSETTS

Jennifer is the president of Jordan Enterprises Inc. in Marlborough. GAIL MILLER PVD COLCHESTER, CONNECTICUT

Gail is a senior administrator with Edward Jones Trust Company in Glastonbury. JOHN YENA ’ 93 MS PVD SCITUATE, RHODE ISLAND

John is an assistant controller at Gilbane Building Company in Groton, Connecticut.

1991 JEFFERY BARTZ PVD

1992 STEVEN CORRY PVD PROVIDENCE, RHODE ISLAND

Steven is the chef manager at Athena Health Care Associates in Woonsocket. CHRISTOPHER WALL PVD LA GRANGE, ILLINOIS

Chris is the manager of operations for Live Nation at the Aragon Ballroom in Chicago.

KEVIN CROKE PVD COCONUT GROVE, FLORIDA

Kevin is the general manager of Tideline Ocean Resort & Spa in Palm Beach.

ANTHONY COLE PVD HARWICH, MASSACHUSETTS

Anthony is the executive chef at the Chatham Bars Inn in Chatham. JOSEPH PATRICK PVD SOMERS POINT, NEW JERSEY

1993

Joseph is the executive chef at Gourmet Caterers in Roslindale, Massachusetts.

DIANE CAINE PVD

THOMAS RACOSKY PVD

CHEPACHET, RHODE ISLAND

KENSINGTON, MARYLAND

Diane is the founder of Caine Coach and Consulting in Chepachet.

Thomas is the co-founder of Big Buns Damn Good Burgers in Arlington, Virginia.

CAROLYN MCERLAIN PVD

1995

HAMPTON, NEW HAMPSHIRE

Carolyn is the travel marketing manager for AAA Travel in Garden City, New York. [2] WILLIAM RODGERS PVD MIDLOTHIAN, VIRGINIA

Bill is the Northeast business development manager for Alto-Shaam Inc., which is headquartered in Menomonee Falls, Wisconsin.

BROCKTON, MASSACHUSETTS

Jeffery is a cook at Cracker Barrel in Wrentham.

1994

MELISSA DODICI NMI FLORAL PARK, NEW YORK

Melissa is the general manager at Hurricane’s Bar & Grill at Ocean Bay Park in Ocean Beach.. TODD HOROWITZ PVD SARATOGA SPRINGS, NEW YORK

Todd is the owner of 1970 in East Hampton. DONALD MILLER PVD WATERFORD, CONNECTICUT

Donald is the culinary director for the Mohegan Tribe in Wethersfield.

position was chief of compliance / audit liaison. APRYLLE WALLACE PVD STOUGHTON, MASSACHUSETTS

Aprylle is the senior director of human resources for the Greater Boston Food Bank.

1996 SUZANNE BAGNERA ’98 MBA

PVD

NORTH READING, MASSACHUSETTS

Suzanne has been named chair of the undergraduate program at Boston University’s School of Hospitality Administration. JAMES FISHER PVD NATICK, MASSACHUSETTS

James is senior project manager at Advisor 360 in Weston. MATTHEW SHANK PVD DRACUT, MASSACHUSETTS

Matthew is a building service specialist for Comcast in Hudson, New Hampshire.

1997 SEAN KELLY PVD SMITHTOWN, NEW YORK

Sean is the vice president of finance at Verra Mobility in Roslyn Heights. JOSEPH LEONARDI ’99 M.A.T. PVD PLAINVILLE, MASSACHUSETTS

Joe is the director of culinary operations at The Country Club in Chestnut Hill. KASHIDA MALONEY ’99 MBA

ANTHONY SENERCHIA MBA

PVD

NORTH KINGSTOWN, RHODE

Kashida is an assistant buyer for Jimmy Jazz in Secaucus, New Jersey.

PVD

ISLAND

Anthony retired from General Dynamics – Electric Boat after 42 years of employment; his final

NEW YORK, NEW YORK

www.jwu.edu

CLASS NOTES ROSEMARY REED NMI

7 [4] CHRISTINE MORGNER

SKOKIE, ILLINOIS

PVD

Rosemary is the co-owner (with her husband John) of Customized Culinary Solutions in Skokie.

ORADELL, NEW JERSEY

SCOTT TITUS PVD CONCORD, NORTH CAROLINA

Scott is the sales vice president of graphic communication southeast for Xerox Corporation in Charlotte.

1998 CARA BENSKI-MCPHEE PVD CHICAGO, ILLINOIS

Cara is a training specialist at the Kennedy King College–Washburne Culinary Institute in Chicago.

Christine is an account manager for Amazon Web Services in New York City. [5] MARSHALL SHAFKOWITZ ’00 M.A.T. PVD CHICAGO, ILLINOIS

Marshall is the executive director of the Brightwater Culinary School at Northwest Arkansas Community College in Bentonville.

EAMONN GREAVES PVD STRATFORD, CONNECTICUT

Eamonn has been appointed global head of sales at SS&C Technologies Inc. in Windsor.

KEVIN LACEY PVD NASHUA, NEW HAMPSHIRE

CHRISTOPHER IANNUCCI

PVD

NORTH PROVIDENCE, RHODE

ISLAND

ASHISH MAHAJAN MBA PVD

Christopher is the CEO of CPI Holdings LLC in North Providence.

NEW HYDE PARK, NEW YORK

Ashish is the founder and principal of AUM Partners LLC in New York.

[3] ANTHONY MCPHEE ’00 MBA PVD CHICAGO, ILLINOIS

PHILIP SANTOMARO PVD

Anthony is the program director for the Chicago Region C-CAP, which prepares high school students for culinary careers.

Kevin is a training technology speicalist at Enterprise Training & Guidance in Bedford, Massachussetts.

NORTH PROVIDENCE, RHODE ISLAND

1999 [6] VISHWESH BHATT NMI OXFORD, MISSISSIPPI

Vishwesh received the James Beard Award for Excellence for Best Chef: South. JONATHAN ELIAS ’13 MBA

Phil is the general manager at Quidnessett Country Club in North Kingston. [7] DEREK WAGNER PVD PROVIDENCE, RHODE ISLAND

Derek, the chef and owner of Nick’s on Broadway, opened Nick’s on Westminster last spring; it is located in the financial district of Providence.

PVD MARYA MOORE PVD HULL, MASSACHUSETTS

Marya is the executive chef and director of restaurants at the Renaissance Boston Waterfront Hotel.

Winter 2020

BROOKLYN, NEW YORK

Lori works in the advertising and marketing department at Horizon Media in New York.

2000 LISA BEY ’03 MBA PVD NORTH PROVIDENCE, RHODE ISLAND

Lisa is the clinical data analyst lead for Neighborhood Health Plan of RI in Providence. RONALD BROWN ’18 MBA

PVD

GREENWICH, CONNECTICUT

Ronald is the grill room manager at the Sleepy Hollow Country Club in Scarborough, New York. WILMA CALDERON PVD NEW YORK, NEW YORK

Wilma is an administrative assistant at Horizon Media in New York. JOSEPH STALABOIN ’05 MBA

PVD

COVENTRY, RHODE ISLAND

Jonathan was assigned back to Rhode Island in 2018 to serve as the Inspector General for the Rhode Island National Guard, where he will serve for the next few years before retirement. He has served in Kentucky, Panama, Germany, Alabama, Kuwait, Iraq, Kosovo, Massachusetts, Texas, Afghanistan, Kansas, Ukraine and Colorado.

LORI WIGLER PVD

COVENTRY, RHODE ISLAND

Joe is the senior field system manager at Johnson & Johnson in Raynham, Massachusetts.

2001 DENISE MILLER NOR WATERFORD, CONNECTICUT

Denise is the director of sales and marketing at Michael Jordan’s Steakhouse in Uncasville.

2002

TIMOTHY WALKER PVD

SCOTT HILER PVD

Timothy is the office manager at B&M Catering in Pawtucket, Rhode Island.

BERGENFIELD, NEW JERSEY

Scott is a business education teacher for the Tenafly Board of Education in New Jersey. EDUARDO MOYA PVD SAN DIEGO, CALIFORNIA

Eddie is a regional business manager and corporate executive chef for Litehouse in Sandpoint, Idaho. TIFANY SANDERS PVD WOONSOCKET, RHODE ISLAND

Tifany works in career placement at Community College of Rhode Island in Warwick. TANIKA SMITH PVD

WILLIMANTIC, CONNECTICUT

2005 [8] LIA BRIGNER PVD WINDERMERE, FLORIDA

Lia is the owner of Couture Cakes in Orlando. [9] MATTHEW MORROW PVD BETHLEHEM, PENNSYLVANIA

Matt is the executive vice president of sale and operations at AIP Group in New York, New York.

NORTH ATTLEBORO, MASSACHUSETTS

GIBRAN ALVARADO PVD NEW YORK, NEW YORK

Gibran is a clinical account manager at Maximus in New York.

Dave is director of fan and community engagement for the New England Revolution in Foxboro, Massachusetts. JEAN TINNELLY PVD BROOKLYN, NEW YORK

Jean is a senior account executive at DarPro Solutions in Newark, New Jersey.

2006 TIMOTHY BROCKMON PVD BALLSTON SPA, NEW YORK

TARYN BAROFFIO ’06 MBA

Timothy is the executive chef at Boca Bistro in Saratoga Springs.

GARDNER, MASSACHUSETTS

JAMES GROSS ’09 MBA PVD

CHS

Taryn is the director of human resources at Great Wolf Lodge in Fitchburg. JAMES PROULX PVD EAST GREENWICH, RHODE ISLAND

James is a proximity marketing manager at Andersen Corporation in Northborough, Massachusetts. RYAN VAN WEEZEL PVD BOSTON, MASSACHUSETTS

Ryan is a financial advisor with Caderet Grant & Co. in Dedham.

Michael is the dining room manager for FLIK International Corp. at Fidelity Investments in Boston.

CRANSTON, RHODE ISLAND

AMANDA IRIZARRY PVD

2004

MILTON, MASSACHUSETTS

DAVID CAMPOPIANO PVD

2003 Amanda is the food safety director at Brian Shube Consulting Inc. in Monroe Township.

MICHAEL RAMONDI PVD

2007

Tanika is an enrollment management contact at Northeastern University in Boston.

KEANSBURG, NEW JERSEY

EAST BROOKFIELD, MASSACHUSETTS

James is a beertender and designer at Timberyard Brewing Company in East Brookfield. MICHAEL HARACZ PVD SCHAUMBURG, ILLINOIS

Michael is a senior corporate chef for Bell Flavors & Fragances in Northbrook. ALBERT KUNCO PVD CHARLESON, SOUTH CAROLINA

SARAH CIRELLI PVD BELMAR, NEW JERSEY

Sarah is the head of marketing at Grassi & Co. in New York. JESENIA GUZMAN ’09 MBA

PVD

NEW YORK, NEW YORK

Jesenia is the travel and human resources supervisor at Giorgio Armani Corporation in New York. ELIZABETH KENSICKI PVD LYNNFIELD, MASSACHUSETTS

Liz is an account manager for Oracle in Burlington. STEPHEN MAZZARIELLO

PVD

LITTLE FALLS, NEW JERSEY

Stephen is the regional fresh director for Walmart in New Jersey.

2008 KEVIN ABRAMCZYK NMI HANOVER, PENNSYLVANIA

Kevin is the head chef at the Spa Creek Galley at the Annapolis Yacht Club in Maryland. WHITNEY BURNSIDE DEN LANGLEY, WASHINGTON

Whitney is head brewer at 10 Barrel Brewing in Portland, Oregon. KEVIN ESTRELA PVD JOHNSTON, RHODE ISLAND

Kevin is the region manager of the Northeast Dippin’ Dots. BETHANY HOLLERAN PVD SEEKONK, MASSACHUSETTS

Bethany is a senior UX designer at GE Digital in Providence, Rhode Island. ELINORE PERRY PVD SOMERVILLE, MASSACHUSETTS

Ellie is a registered dietitian for Aramark at the Berklee College of Music in Boston. JAMES REISIG PVD WHITE PLAINS, NEW YORK

James is the general manager at The Tokeneke Club in Darien, Connecticut. [10] LAURA WEBER CLT CHARLOTTE, NORTH CAROLINA

Laura was promoted to director of marketing of Envision Group at Compass Group. She also has a local home-based honey business called Hello Honey.

Albert has been appointed executive chef of The Hyatt Place and Hyatt House.

www.jwu.edu

CLASS NOTES 2009

KAITLIN COOGAN PVD

LAURA GORSKI PVD

SHAUN LA GALA PVD

MOUNT PROSPECT, ILLINOIS

HICKSVILLE, NEW YORK

PASSAIC, NEW JERSEY

GREGORY BRUNO ’15 MBA

Kaitlin is a chef for Sodexo at Harper College in Palatine.

Laura is the senior supply chain program manager for Uber in Brooklyn.

Shaun is the director of front office at the Westin New York at Times Square.

PVD

LINCOLN, RHODE ISLAND

Greg is a change management project manager at Dell Technologies in Hopkinton, Massachusetts. COREY CANTRELL PVD WARWICK, RHODE ISLAND

Corey is the senior e-commerce manager at FGX International in Smithfield. MELISSA CELLI PVD FRAMINGHAM, MASSACHUSETTS

Melissa is a team leader at Whole Foods Market in Somerville. KAYLA JOYNES PVD WARWICK, RHODE ISLAND

Kayla is the human resources manager at The Newport Harbor Hotel and Marina in Newport. MICHAEL MYERS PVD CONSHOHOCKEN, PENNSYLVANIA

Michael is the group sales manager at the Embassy Suites in Wayne. STEPHEN OLSEN PVD BLOOMFIELD, NEW JERSEY

Stephen is the general manager at Docks Oyster Bar & Seafood Grill in New York, New York. GARY RUSSELL NMI WEST ROXBURY, MASSACHUSETTS

Gary is the lead concierge for Highbridge Concierge at The Towers of Chestnut Hill. TRACY SCHWARTZ PVD ENGLISHTOWN, NEW JERSEY

Tracy is the front desk manager at The Westin New York at Times Square.

2010 AMBER BECKWITH PVD

CHICAGO, ILLINOIS

Molly is a hospitality consultant (Molly Matelski Consulting) in Chicago. BRITTANY MOSS PVD JAMAICA, NEW YORK

Brittany is a legal analyst for ASRC Federal Holdings Company–DANY in Beltsville, Maryland. RICHARD ROTH MBA PVD SAUNDERSTOWN, RHODE ISLAND

MASSACHUSETTS

Dominique is a line and prep cook at Trip Advisor in Needham.

Mitchell is the executive chef at Agawam Hunt in Rumford, Rhode Island.

CRISTHAL SOLANO PVD

LAUREN ORTIZ PVD

EVERETT, MASSACHUSETTS

Cristhal is a customer success manager for Datadog in Boston. BRIAN SPERO PVD PORTSMOUTH, RHODE ISLAND

NORTH BERGEN, NEW JERSEY

Lauren is a catering manager for Restaurant Associates in New York, New York. ELIZABETH PERSCH PVD

LAUREN SCHARFING PVD

2012 PEDRO ARMENTA PVD

KEVIN SIMLEY DEN

BRIARWOOD, NEW YORK

Lauren is a director of food services for Restaurant Associates in New York.

2011 NATASHA ARROYO ‘18 MBA

PVD

CRANSTON, RHODE ISLAND

Natasha is a sales representative for A & H Manufacturing in Johnston. GABRIEL CAMPOS PVD ROXBURY, MASSACHUSETTS

Gabriel is a senior catering sales executive at The Westin Copley Place in Boston. TANIA CAROSI PVD BRISTOL, RHODE ISLAND

Tania is assistant project manager at the North Hill Retirement Community in Needham, Massachusetts. DEBRA CORMIER PVD CUMBERLAND, RHODE ISLAND

COURTNEY DIAL NMI

Winter 2020

SOMERSET, MASSACHUSETTS

Liz is a sales representative for Liberty Mutual Insurance in Springfield.

CHARLES BRYANT PVD Charles is the store manager at Lowe’s Companies Inc. in North Bergen.

MITCHELL MAURICIO PVD

ROXBURY CROSSING,

Brian works in receiving at Dean Warehouse in Warwick.

Amber is the Leadership Colby Fund officer at Colby College. NORTH BERGEN, NEW JERSEY

DOMINIQUE HARVEY PVD

Richard is an architectural project manager at Norr LLC.

Debra handles marketing and sales for WRIK Entertainment in North Smithfield.

WINDSOR, MAINE

MOLLY MATELSKI DEN

PLYMOUTH, MASSACHUSETTS

Courtney is director of catering for Aramark at Fenway Park.

CHICAGO, ILLINOIS

Pedro is a pastry chef at The Peninsula Chicago. TIMOTHY BACHER PVD

WESTFIELD, MASSACHUSETTS

LAKEWOOD, COLORADO

Kevin is the executive chef at the Ranch Restaurant at Keystone Resort in Keystone.

MONROE, NEW YORK

KIM-MARIE STALABOIN PVD

Timothy is a food service director at FLIK International Corp. at Becton, Dickinson and Company in Franklin Lakes, New Jersey.

COVENTRY, RHODE ISLAND

KEVIN BENJAMIN PVD

Kim-Marie is the sales senior administrative assistant at Providence Mutual Fire Insurance Company in Warwick.

TAUNTON, MASSACHUSETTS

DANIEL STULLER ’14 MBA

Kevin is a major account executive at Image Tech-Xerox in Canton.

CAMBRIDGE, MASSACHUSETTS

GREGG DENTON PVD CHICAGO, ILLINOIS

Gregg is the bar manager at R Public House in Chicago. ASHLEY DONOGHUE PVD BRAINTREE, MASSACHUSETTS

Ashley is the front office director at the Nine Zero Hotel in Boston. EDWARD HELB PVD PAWTUCKET, RHODE ISLAND

Edward works in sales at Staples Inc. in Sewell, New Jersey. JENNA HOANG PVD PEABODY, MASSACHUSETTS

Jenna is the general manager at Regina Pizzeria in Allston and the president of Boston Green Health in Cambridge.

PVD

Daniel is the corporate accounts analyst at Wellington Management in Boston.

2013 JULIE BOCK PVD ASTORIA, NEW YORK

Julie is the director of production at Creative Edge Parties in New York. ADAM BOLOTIN PVD CHICAGO, ILLINOIS

Adam is a criminal defense attorney at Pissetzky and Berliner LLC in Chicago. COREY BRANDL PVD NEW YORK, NEW YORK

Corey is a senior account executive at Digg in New York.

KATHERINE CATALANO PVD

SOKHOEUN PEOV MBA PVD

ORANGE, CONNECTICUT

NASHUA, NEW HAMPSHIRE

Katie and two other chefs from One Bistro at Sheraton Four Points in Norwood, Massachusetts, were the winners on the Food Network program Guy’s Grocery Games and were awarded $20,000.

Sokhoeun is the learning and development manager at Primark USA in Boston, Massachusetts.

ALISON DENTON PVD CHICAGO, ILLINOIS

Alison is a chef at Onward Restaurant in Chicago. HERCULANO FIGUEIREDO

PVD

OXFORD, PENNSYLVANIA

Herculano is the director of business and channel development at Comcast in Philadelphia. HARRISON GINSBERG PVD BROOKLYN, NEW YORK

Harrison is the head bartender and bar manager at Crown Shy in New York. HANNAH HEYER PVD NEW YORK, NEW YORK

Hannah is the director of front office at The Peninsula New York. JAMES KELLY PVD TAPPAN, NEW YORK

James is an account service representative for The Walt Disney Company in New York. MICHAEL LEA PVD NESCONSET, NEW YORK

NEW YORK, NEW YORK

Drew is the senior sales manager at Arlo Hotels in New York. NICHOLAS PROVENZANO

PVD

COVENTRY, RHODE ISLAND

Nick is an additive manufacturing engineer at R&D Technologies Inc. in North Kingstown. RED BANK, NEW JERSEY

Peter is an associate attorney at Grill & Chama in Woodbridge.

Josh is a field training manager at Legal Sea Foods Inc. in Boston. MICHELLE MEEHAN ’15 MBA

CLT

CHICAGO, ILLINOIS

Michelle is the general manager for FLIK International Corp. at Kirkland & Ellis LLP in Chicago.

[11] NICOLE ROLLINS CLT and Stewart Savannah Rose

CLT

CHICAGO, ILLINOIS

Taylor is the senior events manager at Marcus Evans Ltd. in Chicago.

2015

YASMINA THOMAS ED.D.

PVD

[12] STEPHANIE GREY NMI Cara Lynn

WARWICK, RHODE ISLAND

Yasmina is a second grade teacher in Barrington Public Schools. KIMBERLY WONG CLT BRICK, NEW JERSEY

Kimberly is an account manager at Adprime Health in New York City.

Jacob is a corporate chef at Chobani LLC in New York.

ANDOVER, MASSACHUSETTS

1997

TAYLOR SPARROW NESBIT

LYNNETTE MARTINEZ PVD

JOSHUA MATULSKY PVD

BIRTHS

PETER ROSA PVD

2014

Lynnette is a senior accountant with Blum, Shapiro & Company P.C. in Cranston.

DREW PONTILLO PVD

Michael is an anti-money laundering specialist at Signature Bank in New York. WEST WARWICK, RHODE ISLAND

JACOB BRIERE CLT BROOKLYN, NEW YORK

MARQUIS COOPER PVD ATTLEBORO, MASSACHUSETTS

Marquis is an internal audit and Sarbanes-Oxley analyst at Chase Corporation in Westwood. MORGAN DILLON PVD NEW YORK, NEW YORK

Morgan is the general manager of Maialino Mare in Washington, D.C. BRIAN DINAN ’15 MBA PVD PROVIDENCE, RHODE ISLAND

Brian is the chef at Los Andes Restaurant in Providence.

ROSS FRAZIN PVD

MATTHEW LIEBMAN DEN

WEST NYACK, NEW YORK

LOS ANGELES, CALIFORNIA

Ross is the owner of A&J Arms in Bardonia.

Matthew is the head of sales at NexTravel in Santa Monica.

ALISON GREENE PVD

ELIZABETH MADZIN PVD

WEST WARWICK, RHODE ISLAND

RUMFORD, RHODE ISLAND

Alison is the administrative coordinator for Brown University’s Advance Clinical Translational Research in Providence.

Elizabeth is the assistant director of annual giving at The University of Rhode Island in Kingston.

KARA HERBECK PVD

PROVIDENCE, RHODE ISLAND

PHOENIX, ARIZONA

Kara is the director of front office at the TWA Hotel in Jamaica, New York. EMILY HEWETT CLT BOULDER CITY, NEVADA

Emily Hewett is a corporate chef for Chobani headquartered in New York. JASON HUBBARD PVD BURLINGTON, MASSACHUSETTS

Jason is a benefits analyst for Namely in New York, New York.

MARIA MARBLE PVD Maria is a front desk supervisor at Hyatt Hotels. JENNIFER MCLEAN PVD PROVIDENCE, RHODE ISLAND

Jennifer is the program manager of phonathon and marketing operations at Brown University in Providence. TERRY MULLEN ’15 MBA PVD ORLANDO, FLORIDA

Terry is a tax supervisor at WithumSmith + Brown P.C. in Orlando.

www.jwu.edu

CLASS NOTES DILLON FERNANDES PVD

ERINN PLUMB PVD

MORRISTOWN, NEW JERSEY

FERNANDINA BEACH, FLORIDA

Halee is an executive sous chef at Porter Kitchen and Deck in Chicago.

Dillon is a consultant at Deloitte in Parsippany.

Erinn is the guest experience supervisor at the Ritz-Carlton on Amelia Island.

STEVEN REGO PVD

PENSACOLA, FLORIDA

HALEE RAFF PVD CHICAGO, ILLINOIS

TIVERTON, RHODE ISLAND

Steven is the manager of Savor the Moment Cafe at the Fall River Carousel in Battleship Cove. MICHAEL ROMANO PVD OAK RIDGE, NEW JERSEY

Michael is the manager at Stone Water at Three Peaks Marina in Lake Hoptacong. SHAYNA TATZ PVD BUFFALO GROVE, ILLINOIS

Shayna is the catering supervisor for Sodexo Inc. at Armour House in Lake Forest. [13] MARIA WHITEHEAD CLT CHESAPEAKE, VIRGINIA

Maria is a chef instructor at the Art Institute of Virginia Beach.

MELANIE FISCHER CLT Melanie is the events chef at Chobani, which is headquartered in New York, New York. CHELMSFORD, MASSACHUSETTS

MORGANVILLE, NEW JERSEY

Michael is the warehouse manager at Joseph’s Bakery in Lawrence.

Erin is an anti-money laundering investigator at Standard Chartered Bank in Newark.

LETHIA KENION PVD MIDDLETOWN, DELAWARE

Lethia is a food service manager for Amtrak in Washington, D.C. FLORENCE LI PVD BROOKLYN, NEW YORK

Florence is the rooms division assistant manager at Four Seasons Hotel New York Downtown. EMILY LOGAN PVD ROCKAWAY BEACH, NEW YORK

Emily is a recipe and menu development chef for the New York City Office of Food and Nutrition Services.

Deandra is the manager at The Cheesecake Factory in Nyack. KYANA MANGOL PVD WHITE PLAINS, NEW YORK

PVD

YONKERS, NEW YORK

Na’Kia is a manager-in-training for FLIK International Corp. Market Café in New York. STEVEN DOMINGUEZ PVD CHICAGO, ILLINOIS

Steven is a research and development chef at PepsiCo Inc. in Barrington, Illinois. PVD Providence NMI North Miami DEN Denver CLT Charlotte CHS Charleston NOR Norfolk VAIL Vail International ONL Online

Winter 2020

Jorge is a catering sales manager at the Loews Regency New York. ERIN SLAVIN PVD

SPRING VALLEY, NEW YORK

NA’KIA BURRELL ’17 MBA

CORONA, NEW YORK

MICHAEL GOPIN PVD

DEANDRA LUBIN PVD

2015

JORGE SERRA PVD

Kyana is a food service manager for Aramark at U.S. Wiggins Elementary School in Camden, New Jersey. TYLER MARSHALL PVD WASHINGTON TOWNSHIP, NEW JERSEY

Tyler is a sous chef for FLIK International Corp. at Becton, Dickinson and Company in Franklin Lakes. KEITH MCCONNELL NMI OCALA, FLORIDA

Keith is the chef de cuisine at The View in Oakdale restaurant on Long Island, New York. COLLEEN MCKENNA PVD NORTH PROVIDENCE, RHODE ISLAND

Colleen is the food and beverage manager at the Newport Harbor Hotel and Marina.

KATHRYN SMURRO PVD NEW YORK, NEW YORK

Kathryn is a legal secretary at Dechert LLP in New York. BRANDON THOMAS ’17 MBA

DEN

CHICAGO, ILLINOIS

Brandon is a chef at HB Home Bistro in Chicago. EMILY WILLIAMS PVD PROVIDENCE, RHODE ISLAND

Emily is a corporate social responsibility specialist at Amica Mutual Insurance Company in Lincoln.

2016 SAVANNAH CASS PVD CHICAGO, ILLINOIS

Savannah is the owner of Blissful Belly Nutrition LLC in Chicago. EMILY DONLON PVD CHICAGO, ILLINOIS

Emily is a pastry chef at Lettuce Entertain You Enterprises in Chicago. KEVIN DUFFY PVD MONTVILLE, NEW JERSEY

Kevin is the dining room manager at Spring Lake Golf Club in Spring Lake. ALEXA ESPINAL PVD JERSEY CITY, NEW JERSEY

Alexa is the sales design engineer at Creston Electronics in Rockleigh. CAROLINE GAUGHAN PVD CRANSTON, RHODE ISLAND

Caroline is the retention and events coordinator for the New England Revolution in Foxboro, Massachusetts.

SAMANTHA JACOBS PVD MIDDLE VILLAGE, NEW YORK

Samantha is the global sales coordinator for meetings and events for Accor North America, which is headquartered in Doral, Florida. SHYI-JIUNN KANG PVD NORTH BRUNSWICK, NEW JERSEY

Shyi-Jiunn is a receptionist and hospitality manager at Engel & Volkers in New York, New York. MAGGIE LAWLER PVD MALDEN, MASSACHUSETTS

Maggie is the general manager of the British Airways Lounge in Boston Logan Airport for FLIK International Corp. KEVIN MURRAY PVD TUSCALOOSA, ALABAMA

Kevin is the executive performance chef at The University of Alabama Department of Intercollegiate Athletics in Tuscaloosa. TEA PAYSON PVD BOLTON, MASSACHUSETTS

Tea is an associate engineer at Comtronics Bearcom in Quincy. NICHOLAS SCLAFANI PVD COLTS NECK, NEW JERSEY

Nicholas is a sous chef for FLIK International Corp. at 1 Liberty Plaza in New York. ERICA SNARSKI PVD BROOKLYN, NEW YORK

Erica is a catering sales supervisor for The Madison Square Garden Company in New York. DAVID TINTWEISS DEN BOHEMIA, NEW YORK

David is the payroll manager at Payroll Dynamics in Hauppage. CORY TOMAINO-OVERHOLT

PVD

RED BANK, NEW JERSEY

Cory is a sous chef for FLIK International Corp. at Becton, Dickinson and Company in Franklin Lakes. STEPHANIE TROMBETTA

NMI

CAROL STREAM, ILLINOIS

Stephanie is an event planner at Be Our Guest Event Services in Carol Stream.

2017 ZANOVIA HOLSTON PVD LEDYARD, CONNECTICUT

Zanovia holds the position of designer drafter II /design lead at American Systems in Norwich. MEGAN JANIS PVD COMMACK, NEW YORK

Megan is a production runner/ assistant at Live Nation NYC. MARIA KANELLIS PVD OTTAWA, ILLINOIS

Maria recently signed a five-year contract with World Wrestling Entertainment Inc. TUGBA KAPLAN PVD CRANSTON, RHODE ISLAND

Tugba is a cook at Nick’s on Westminster in Providence. RAMON NUNEZ PVD PROVIDENCE, RHODE ISLAND

Ray and his fiancée Taryn Hann ’17 have started a creative consulting agency together; Ray is also now a community director with the media company IdeaSoil. KEN POLK MBA ONL OLYMPIA FIELDS, ILLINOIS

Ken is the executive chef at Batter & Berries in Chicago. NAOMI RUSSELL ’18 MBA

PVD

FREEPORT, NEW YORK

Naomi is the office manager at Snapchef in Cranston, Rhode Island. KIEANA STUEHMER PVD MIDDLETOWN, NEW YORK

Kieana is the casino VIP host at Empire Resorts in Monticello. LAURA VILLANUEVA MBA

ONL

CHICAGO, ILLINOIS

Laura is a project manager at Microsoft Corporation. JESSICA WELLHAUSEN PVD MOUNT SINAI, NEW YORK

Jessica is the assistant front office manager at the TWA Hotel in Jamaica (New York).

WEDDINGS

2011 [14] HEATHER (BIERLAIR) RAGAGLIA PVD and Michael Ragaglia May 4, 2019 [photo by Sandy Swagger Jones]

2012 [15] JAMIE (BLEA) CARPENTER CLT and Kevin Carpenter July 27, 2019

2013 JONATHAN CLARK ’16 MBA PVD and Elizabeth (Cameron) Clark August 9, 2019 [16] PETER ROSA PVD and Victoria E. Paone June 1, 2019

www.jwu.edu

CLASS NOTES 2018

MACKENZIE THOMPSON

KIARA O’DONNELL RILEY

CHRISTINA COLAFRANCESCO ONL

HOBOKEN, NEW JERSEY

CAMBRIDGE, MASSACHUSETTS

Mackenzie is a guest service agent for FLIK International at Allianz in New York City.

Kiara is a pastry cook at the Encore Boston Harbor Resort and Casino in Everett.

CAROL VIAMONTE PVD

KYUNG SOO RHO PVD

CHICAGO, ILLINOIS

NEW YORK, NEW YORK

Carol is a compliance specialist at Guaranteed Rate in Chicago.

David is a room operations voyager at the Sheraton New York Times Square Hotel.

CRANSTON, RHODE ISLAND

Christina is the proud owner of Tina’s Hair Palace in Johnston. DANIEL FRIGERI CLT STRONGSVILLE, OHIO

Daniel is a culinary events associate for Chobani. MADISON HERNANDEZ PVD NEW YORK, NEW YORK

Madison is a marketing analyst at American Express Corporation in New York. ANH HO PVD NEW YORK, NEW YORK

Roxy is a leasing consultant in New York City. JASON MCKEOWN PVD HAWTHORNE, NEW JERSEY

Jason is a graduate assistant with Providence College Athletics Facilities and Operations in Providence, Rhode Island. TAHLIQ MILLS PVD ALEXANDRIA, VIRGINIA

Tahliq recently completed the Management Acceleration Program with MGM Resorts International. He is now the assistant general manager at FELT Bar & Lounge at the MGM National Harbor in Maryland. SARA PAESANO PVD NORTH PROVIDENCE, RHODE

PVD

VICTORIA WOODARD PVD WEST SAND LAKE, NEW YORK

Victoria is an associate event planner for Mazzone Hospitality LLC in Albany.

WOONSOCKET, RHODE ISLAND

Paige is a café manager for FLIK International Corp. in New York.

Michael is a shift supervisor at Uno Pizzeria & Grill in Smithfield.

2019 BRADY CAITO DEN MIAMI, FLORIDA

Brady is a cook at the Pritikin Longevity Center + Spa in Miami. NINA D’ELIA PVD WALTHAM, MASSACHUSETTS

Nina is a sales coordinator with PSAV in Burlington.

AMANDA VIGLIAROLO PVD MILLER PLACE, NEW YORK

Amanda is the owner and head baker of The Whisk Bakery in Smithtown. MICHAEL WEISHAUS PVD PELHAM, NEW YORK

Michael is a café manager for FLIK Hospitality Corp in New York.

TAYLOR DUQUETTE PVD HARRISVILLE, RHODE ISLAND

Taylor is an inside sales representative for the New England Revolution in Foxboro, Massachusetts. EMMA FITZPATRICK PVD HUNTINGTON, NEW YORK

MARKUS GORHAM NMI

RACHEL SYLVIA PVD

Shannon is the owner of Euphoric Naturals based in Miami. MICHAEL SMITH PVD

MICHAEL PROCTOR PVD Michael is a customer experience associate at Draft Kings in Boston.

MIAMI, FLORIDA

YONKERS, NEW YORK

Emma is a baking & pastry voyager at the Orlando World Center Marriott in Florida.

ROCKLAND, MASSACHUSETTS

SHANNON SAUNDERS NMI

PAIGE ZUBER PVD

Sara is the event coordinator at Kirkbrae Country Club in Lincoln.

ISLAND

PVD

HAMPTON, VIRGINIA

Markus is the A.M. supervisor at iPic Entertainment in North Miami Beach.

MONTEBELLO, NEW YORK

JIAXIN LIU PVD

Rachel is an account executive at Area 23 in New York.

BRIGHTON, MASSACHUSETTS

Jiaxin is a pastry cook at the Encore Boston Harbor Resort and Casino in Everett.

SUBMISSIONS If there’s news in your life you’d like to share with fellow alumni, please send us photos and announcements about your career, recent weddings, unions and additions to your family. Images: To submit images from your event, please provide high resolution digital files (minimum one megabyte [1 MB] in size, in jpeg format), or actual photographs. Entries may be emailed to alumni@jwu.edu or mailed to Alumni Relations, ATTN: Class Notes, c/o Johnson & Wales University, 8 Abbott Park Place, Providence, RI 02903

Winter 2020

IN MEMORIAM ALUMNI DANIEL ARRIGHI ’62 May 18, 2019 ROBERT NEWELL ’66 July 19, 2019 ROBERT SANCHES ’66 September 3, 2019 WALTER J. SCOTT ’66 August 18, 2019 ROCK R. ALLARD ’69 August 21, 2019 JEAN B. CIEJKA ’74 April 8, 2019 JAMES E. BEERMANN ’76 August 11, 2019 LEO P. DEROY ’76 August 29, 2019 MARY E. GORDON ’76 September 26, 2019 DONALD E. LAMOND ’76 September 13, 2019 THOMAS LYNCH ’76 April 16, 2019 UMBERTO V. REGINE ’76 September 14, 2019 JOHN ROPERTI ’76 April 21, 2017 ARTHUR R. CLOUTIER ’77 September 1, 2017 WILLIAM D. COLE ’77 June 19, 2019 RONALD R. LACHANCE ’78 July 20, 2019 LOUIS D. MEGLIO ’78 April 18, 2019 RICHARD E. EDGERTON ’79 August 22, 2019 HOWARD E. HOOVER ’79 September 10, 2019 WILLIAM F. PACHECO ’79 November 12, 2018 DAVID J. WHITNEY ’79 March 16, 2019 DONALD S. ASHWORTH ’80 June 30, 2019

HENRY J. CAMPBELL ’80 May 28, 2019

DAVIDA MANDARINO ’92 June 12, 2019

RYAN K. VANBUSKIRK ’06 June 18, 2019

FRANK J. SMITH ’80 April 9, 2019

JOSHUA MEEHAN ’93 September 14, 2019

MICHAEL LABBE ’08 October 10, 2019

VENUS JONES ’81 March 12, 2019

TODD TOWMBLY ’93 April 24, 2019

MARCUS J. LUPPINO ’08 March 22, 2019

CHARLES M. FAMA ’82 October 12, 2019

WILLIAM R. COSTANTINO ’94, ’97 M.S. August 20, 2019

KEVIN A. MONALDI ’08 June 26, 2019

BRIAN G. MCCLELLAN ’82 March 15, 2019 NANCY E. CUMMINGS ’83 February 19, 2019 ROBERT M. DASSATTI ’84 March 27, 2019

VIANNA M. HURLEY ’94 April 1, 2019 CAROLYN J. (CASARANO) MARTIN ’94 August 16, 2019

BRIAN W. MURPHY ’08 June 22, 2019 JOHN R. BRUNEAU ’09 July 28, 2019 MATTHEW J. ALBERT ’10 March 31, 2019

STEPHEN J. BEDNAR IV ’85 July 31, 2019

JUNE J. PUTNAM-GOLDSMITH ’94 March 21, 2019

SCOTT T. ST. JOHN ’85 June 9, 2019

SHAWN RADFORD ’95 March 31, 2019

GEORGE H. ANBINDER ’87 August 24, 2019

HUGH F. HALL ’96 May 20, 2019

BRIAN T. FARIAS ’88 June 23, 2019

THERESA O’LOUGHLIN ’96 May 11, 2019

RAYMOND G. GOYETTE JR. ’88 February 12, 2019

STEVEN ORZECHOWSKI ’96 September 15, 2019

JOSEPH H. MASTON ’88 April 18, 2019

MARK S. BURKE ’97 April 22, 2019

FACULTY, STAFF AND FRIENDS

JOHN P. STRICKLER ’88 September 26, 2019

SEAN COLLINS ’97 July 18, 2019

MARCIA K. ARAUJO July 9, 2019

RICHARD J. FEROLITO ’89 March 1, 2019

LISLE H. MILLARD ’97 April 26, 2019

LEAH CHASE ’09 HON. June 1, 2019

DENNIS E. MELLO ’89 June 21, 2019

RYAN OBLNSKY ’99 April 2, 2019

JUDE G. FERREIRA August 29, 2019

STEPHEN F. RIVERS ’89 September 25, 2019

SHAWN WHALEN ’99 May 15, 2019

RICHARD GLADNEY September 25, 2018

KARYN D. SMITH ’89 June 7, 2019

MATTHEW A. WATTS ’00 May 28, 2019

RICHARD LORD June 1, 2019

JEANNETTE MELLO ’90 June 21, 2019

THOMAS CLAY ’02 June 2, 2019

MANUEL PIMENTEL JR. ’98 HON. October 24, 2019

DANIEL A. NEUFELD ’90 June 9, 2019

JOSHUA P. WOODRUFF ’02 April 3, 2019

CURTIS C. NELSON ’98 HON. September 27, 2019

RICHARD D. RUGGIERI JR. ’90 May 17, 2019

ROBERT E. DOYLE ’03 May 27, 2019

ESMOND D. SMITH JR. October 12, 2019

KELLY H. TRAKAS ’90 October 5, 2019

AARON D. LINK ’04 November 23, 2018

MARTHA M. VIHERERK, R.N. April 2, 2019

DOUGLAS S. BLACKA ’91 October 18, 2019

MICHELLE MOMPIE ’05 September 5, 2019

RICHARD P. WEBER August 19, 2019

RONNELL D. WHITE ’91 July 4, 2019

RYAN N. STACHELEK ’05 September 22, 2019

MICHAEL D CAPOLUPO ’10 April 2, 2019 ERICA R. (VAN DYKE) MITZELFELD ’12 September 28, 2019 LAUREN M. ISE ’13 March 13, 2019 KRISTIN N. MATSON ’15 September 29, 2019

www.jwu.edu

C R E AT E A

LIFE YO U ’ L L

L OV E G E T YOU R

NE X T DEG RE E AT J W U

Earn a master’s or doctoral degree with classes offered online or on campus at Providence, North Miami or Denver. Programs include business, education, health science, hospitality and technology. Plus, with multiple start dates you can begin when it’s convenient for you.

grad.jwu.edu ON CAMPUS OR ONLINE

Winter 2020

CAREER UPDATE All in the Family When Rita Cecilia Thayer Hernández ’23 saw the Easter-themed chocolate sculptures at the Cuisinart Culinary Center for Excellence, she knew Johnson & Wales was the school for her. “I wanted to attend a school that offers a four-year degree in Baking & Pastry Arts and Johnson & Wales seemed to be the only one that does,” she says. And the Panamanian fell in love with the New England-style brick courtyards and mini-Boston feel of Providence.

ER MOTHER, Ana Cecilia Hernández de Thayer ’98 (known as Ceci), studied Culinary Arts at the North Miami Campus. She was drawn to the hands-on learning and after graduation, her aunt invited her to work as a chef at the family’s catering business, Delicias Betzabé. Ceci later bought and grew the company from six employees to sixty, as well as opened a coffee shop. “A lot of desserts in Panama look beautiful, but they taste like

cardboard,” says Ceci. However, their creations taste as good as they look, which is why business is thriving. “Weddings distinguish our business; I might be doing four weddings on a weekend and multiple birthday parties. I have to be like an octopus!” And her tentacles have tentacles: Delicias Betzabé has catered the Cumbre of the Americas, a gathering of presidents from around the world; a reception for 2,500 guests at the 100-year anniversary of the Panama Canal; and the Panama City wedding of Bobby Deen (Paula Deen’s son). She has also cooked for the renowned French chef and restaurateur Alain Ducasse when he visited Panama. During summers, Rita will continue working at Delicias Betzabé, where she has been employed since the age of 16. A self-professed perfectionist, Ceci says she treats Rita “like any employee; she has to be on time and work Saturdays.” However, Ceci might be more forgiving of mishaps, such as the time Rita made cookies with salt instead of sugar or when the baking soda for honeycomb candy exploded and the stove caught on fire — the bakery nearly burned down. “Rita already teaches my employees how to do things,” says Ceci. “I want my daughter to earn her degree so she can develop the baking side of the business. And the best thing you can give your child is a good education!” ~ Denise Dowling

[1] Treats from Delicias Betzabé. [2] L -R: Ana Cecilia Hernández de Thayer ’98 with Rita Cecilia Thayer Hernández ’23.

Winter 2020

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JWU Magazine Winter 2020

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JWU Magazine Winter 2020