jwu family connection | providence campus, spring 2016

jwufamilyconnection

This is a publication of Johnson & Wales University specifically created for families and designated contacts of JWU students.

CAMPUS CLUBS & ORGANIZATIONSShowcasing the talents and hearts of our students

SPRING 2016

SHARKFESTStudent entrepreneurs vie for up to $5,000 in seed funding

CAMPUS NEWSRI’s top young chefs, the ethics of hacking, athletics

RECIPESJWU faculty chefs share their favorite recipes

PROVIDENCE CAMPUS

NEW AND UNIQUE LEARNING OPPORTUNITIES AT JWU

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http://www.jwu.edu/providence/familyweekend/

JWU Family Connection | Spring 2016

DEAR JWU FAMILIES,

As new JWU parents, my husband Gary and

I are so impressed with our daughter’s choice

to attend Johnson & Wales University. From

our first experience attending an information

session in our home state of New Jersey, we

knew this was the right place for her. When she

received her acceptance to the institution, her

Wildcat pride began to shine immediately.

On move-in day, I visited the Parent

Family Advisory Board (PFAB) table, and in

conversation, mentioned that I had completed

the online application to join but was

concerned I couldn’t commit since Providence is

so far away from New Jersey. Little did I realize

that so many families come from our home

state and participate on the PFAB.

Joining the PFAB has been a fantastic

experience. It’s a great way to meet families,

interact with others who have the same

questions as you and give back to a community

that has already given our family so much.

We are amazed how fast this year has gone

by. Academically our daughter is thriving and

enjoying her classes and professors. Outside

of the classroom she participates in several

clubs and looks forward to getting even more

involved over the next few years. We are

proud of our daughter for making the decision

to attend this university. We, as a Wildcat

family, are also proud to be a part of the JWU

community.

Best regards,

Geri Igler

Parent of Kirsten Igler ’19

WELCOME


NEW AND UNIQUE LEARNING OPPORTUNITIES AT JWUDay in and day out, Johnson & Wales

University students are experiencing

their future now. JWU continues to

develop new and unique learning

opportunities and academic programs

so students can gain the knowledge

and skills required to succeed in their

chosen professions. Here’s what’s

been happening on all four of

JWU’s campuses.

The North Miami Campus recently welcomed

eight students and two faculty members from

Rotterdam University Business School in the

Netherlands. Throughout the 10-day visit hosted

by Professor Leilani Baumanis, PhD, Rotterdam

University students received a firsthand look at

the business practices of various industries in

America. JWU business students accompanied

the exchange students, sharing their knowledge

and comparing and contrasting cultural

experiences.

“It is always important to learn how to com-

municate effectively with people from other

cultures,” said Gabriela Frazier ’16, JWU North

Miami business administration major. “It was

great to have experiences inside and outside of

the classroom to really get to learn their culture.”

With trips to the Port Everglades, Miami’s

Wynwood arts district, Ten Thousand Islands

at Everglades National Park and many other

South Florida attractions, Rotterdam University

students learned how these organizations

contribute to the overall American landscape.

Everyone had the opportunity to learn from

one another, enhancing their understanding of

international relations and business practices.

JWU’s Providence Campus is expanding

its academic programming in the area of

health through the establishment of a new

undergraduate major in Health Science

beginning in fall of 2016, as well as Rhode

Island’s first Master of Science program in

continued...


LEARNING OPPORTUNITIES


Physician Assistant Studies that the university

began offering in 2014.

“The new health science major degree program

has been designed to present our students with

a holistic, 360 degree concept of health and

wellness,” said George Bottomley, DVM, PA-C,

director of the Physician Assistant Studies

program. “Learning how to provide the best

possible care of the patient will be the focal

point of the program as the students learn the

determinants of health, including socioeconomic

factors, the impact of diet and exercise, and

cultural differences in healthcare delivery.”

Students pursuing the Health Science degree will

choose one of three different pathways: health

promotion, health management and health

science. Upon graduation, students may choose

to continue their education by seeking advanced

degrees or immediately join the workforce in

positions such as a health services manager or

government policy analyst.

Soon, Charlotte Campus College of Culinary

Arts students will convene in a garden

classroom. The COOP, an urban outdoor

classroom and garden space, is getting a

complete overhaul. Located on campus, it

will house raised cedar beds with irrigation,

electricity, fencing, new stairs, a ramp and

new plants. Students and faculty are working

together to create the new classroom in time

for Earth Day on April 22.

Jerry Lanuzza, dean of culinary operations, says,

“In addition to just learning about gardening or

the freshness of just-picked fruits and vegetables,

students will learn about sustainability in an

urban landscape, nutritional aspects of a more

plant-centric diet, environmental science and

community relationships.” Students will also

be introduced to various heirloom fruits and

vegetables that they would not normally see at a

neighborhood grocery store.

continued...

Providence Campus

Charlotte Campus


LEARNING OPPORTUNITIES

Studies show that living on campus provides

students many benefits, especially as it relates

to connecting and being involved in the campus

community. At the Denver Campus, an

intentional, inclusive and integrative on-campus

living experience is cultivated through Living

Learning Communities (LLCs).

Formed around a single academic discipline

or thematic interest, LLCs include groups such

as Baking & Pastry, Global Communities and

Outdoor Adventure. “LLCs are a great way for

students to enhance their collegiate experience

while fostering a sense of community,” says

Krista Wiseman, assistant director of

residential life.

The 11 LLCs at the Denver Campus support first-

year, sophomore and upper-class experiences.

Each LLC provides students within the same field

of study an opportunity to blend their classroom

experience with active and social learning

activities. LLCs are designated to a specific

floor within residence halls, and each LCC has

an assigned faculty or staff member to offer

guidance and support.

Denver Campus


Campus clubs and organizations are

the heartbeat of Johnson & Wales

University. They provide meaningful

learning experiences and leadership

roles to students as they produce

engaging events and programs for

the university. Throughout JWU’s four

campuses, clubs and organizations are

making positive strides in showcasing

the talents and hearts of our students.

CAMPUS CLUBS & ORGANIZATIONSENHANCE JWU EXPERIENCE

Recently, the Providence Campus National

Society of Minorities in Hospitality (NSMH)

student chapter received recognition at the

27th Annual NSMH National Conference

in Washington, DC, and was awarded

Chapter of the Year; Largest Membership

— Northeast and Best Membership Drive.

The theme of this conference was “One

Nation, One House: Diversity Matters.”

Sixteen students from JWU attended panel

discussions and workshops that explored

career development and trends in the

hospitality industry. They also networked

with hundreds of students and employers

at the conference’s career fair.

Dale Silva, associate professor in the School

of Hospitality and faculty advisor for NSMH

said, “It is truly essential for hospitality

students to understand workplace diversity,

and being involved in NSMH helps prepare

students to become professional industry

leaders. Attending conferences is one

of the ways that hospitality companies

recognize the value of supporting students

involved in NSMH. It also provides them

with opportunities for networking and

career advice.”

continued...


While at the North Miami Campus, Collegiate

DECA remains a driving force in preparing

emerging leaders and entrepreneurs in

marketing, finance, hospitality and management.

Each year,

DECA students

represent JWU

at the statewide

competition, and

nearly 100% of

the participants

qualify for and

attend the

international

competition.

Under the

leadership of faculty advisor Jack Rose, associate

professor in the School of Business, DECA

students have won several awards and attained

leadership positions at the state and international

levels.

“DECA is a great way to increase leadership

experience,” said Brandon Guy ’17, vice president

of Collegiate DECA for the Florida Association.

“Participating in competitions helps increase

understanding of what students need to know

about the business world.”

The organization is also a staple in campus life,

hosting two annual events: DECA the Halls and a

Night of DECAdence. DECA members participate

in a host of community service events, including

Miami Dolphins Special Teams and Jazz in the

Gardens.

CLUBS & ORGANIZATIONS

North Miami Campus

Charlotte Campus

continued...


Minorities About Business (MAB), a Charlotte

Campus student organization led by advisor

Eric Gamble, PhD, assistant professor in the

School of Business, partnered with Queens

University for an annual community outreach

event on Martin Luther King Jr. Day. The

students broke into groups and headed out

to work at service sites such as Hope Haven,

Charlotte Rescue Mission and Supportive

Housing Communities. According to Ja’Muan

Webb ’16, president of MAB, they cleaned

books and created bookmarks at Promising

Pages, and chatted and played games with the

residents at Supportive Housing Communities.

“My great-grandmother, who is 86,

marched and fought to accomplish every-

thing we have overcome thus far with

Dr. King,” Webb recently said. “Being able

to go out into the community, give back

and bless those who are not as fortunate is

definitely a good start.”

On the Denver Campus, the Community

Service Network (CSN) is a student-led

organization that supports the community

through civic engagement and direct service.

This year’s leadership team established the

first Hunger and Homelessness Awareness

Week on the Denver Campus and

continued the tradition for the third annual

MLK Challenge. Seventy-five participants

completed 225 hours of service. The event

also encouraged participation in the second

annual Alternative Spring Break program with

the Habitat for Humanity Collegiate Challenge.

The CSN leadership team continually supports

nonprofits throughout the year by compiling a

list of events and volunteer opportunities for a

monthly calendar. The organization plays a vital

role in getting the campus community involved

in various initiatives and drives the passion

behind creating a culture of service.

Whether focused on academic, professional,

social or philanthropic initiatives, campus

clubs and organizations remain a staple in

JWU’s campus life. They contribute to lifelong

development and memorable experiences for

the students.

Denver Campus

CLUBS & ORGANIZATIONS


Students Store It, developed by business

administration student Thiago Rodrigues ’19

of the North Miami Campus, is the 2016

winning business concept at Johnson & Wales

University’s annual Sharkfest entrepreneurship

competition. At the Providence Campus on April

5, seven student teams representing all four

JWU campuses competed for cash awards and

the opportunity to receive additional start-up

resources in support of their ventures.

“This year we had more products and

technology entries, as well as more female

entrepreneurs,” says John Robitaille, executive

director of the entrepreneurship center.

As the judges calculated the results, 2015’s

second place winner, Matt Tortora ’15, provided

an update on his business “WhatsGood,” an

online service and virtual marketplace to tie in

purveyors’ needs to one customized network.

It’s now operating in 13 states with more than

500 customers. Tortora was a food service

management major with a concentration in

entrepreneurship from the Providence Campus.

Watch a video of Sharkfest 2016 on the

Entrepreneurship Center’s website.

NORTH MIAMI STUDENT WINS FIRST PLACE AT SHARKFEST 2016

THIS YEAR’S WINNERS

First Place ($5,000): Thiago Rodrigues ’19 with

Students Store It, pods that can store students’

belongings for a summer or an entire term

(North Miami Campus)

Second Place ($2,500): Erin Tucci ’18 with

Aroma, a mobile app that provides recipe

suggestions when users input the ingredients

they have on hand (Providence Campus)

Third Place ($1,000): Matthew Vidovich ’17 with

ServUS, a mobile app for restaurants that allows

customers to order food, have it delivered to a

specific table, and even pay the bill (Providence

Campus)

Thiago Rodrigues ’19 and Providence Campus President and Chief Operating Officer Mim L. Runey, LP.D.

https://www.jwu.edu/ecenter/


CAMPUS NEWS

EXPLORING THE ETHICS OF HACKING

“What’s the difference between me and a bad

guy?” Joshua Wright ’97 asked during his recent talk

about computer hacking. His answer? “One word:

Permission.”

Wright is a writer, educator, active hacker and this

year’s School of Engineering & Design Distinguished

Visiting Professor. His job is to expose critical

data vulnerabilities and help corporations and

organizations safeguard their information systems.

On one assignment, he found a loophole that could

have allowed an attacker to redirect roughly $500

million. He then asked, “So why don’t I live on my

own personal island in the South Pacific?”

He freely admitted that his career path constantly

sparks big questions about personal responsibility.

“Ethics are defined externally, while morals are your

own code,” he noted. “I share what I do publicly

because I believe that my actions should make

the world a better place.” Wright’s larger point

to students: No matter what field you ultimately

choose, “keep asking questions about morality.”

‘RI’S TOP YOUNG CHEFS’ INCLUDE JWU ALUMNI

Johnson & Wales University’s proximity to

restaurants was cited as a reason why chefs tend

to stay or move to Providence in the Providence

Business News’ (PBN) January cover story, “RI’s

Top Young Chefs.”

Notably, five of

the 10 up-and-

coming executive

chefs selected

are JWU alumni:

Ben Sukle ’08 of

Birch; Matt Varga

’05 of Gracie’s;

Jennifer Backman

’03 of Weekapaug

Inn; James Mark

’08 of North; and

Antonio Wormley

’12 of Milk Money

(pictured).

Assistant Dean Chef T.J. Delle Donne ’04 in the

College of Culinary Arts shared his perspective.

“The size of Boston and New York [City]

overshadows us, but if you look between the

lines, Rhode Island has incredible restaurants per

capita that can… stand toe to toe with any of

the other cities in the country known for their

culinary arts scene.”

Lyev Nakhlis ’18 (left) speaking with Wright after the talk.

http://www.pbn.com/detail.html?sub_id=7d5455b854

http://www.pbn.com/detail.html?sub_id=7d5455b854


ATHLETICS HIGHLIGHTS

CAMPUS NEWS

MEN’S BASKETBALL GNAC CHAMPIONS

One year ago, the JWU men’s basketball team

watched the Albertus Magnus Falcons celebrate

a GNAC championship. Head Coach Jamie

Benton and seven seniors on this year’s team

vowed that would be them in 2016. The 12th-

ranked Wildcats, coming off a record breaking

21-game winning streak, fulfilled that promise as

they defeated the Falcons in the finals, 86–75, to

win the conference title. It’s the first conference

championship for JWU since 2011 and the third

overall.

The team then advanced to the Sweet 16 of the

NCAA Division III Tournament — a first in the

university’s history!

THE TRADITION CONTINUES AT THE DUNK

A highlight in the Wildcats ice

hockey calendar is the annual game

at the Dunkin’ Donuts Center, and

this year in front of 3,300 fans,

JWU women’s and men’s teams

both took home a win. In their first

season as a NCAA Division III sport,

women’s ice hockey beat Salem

State 2–1, followed by the men’s

team with their third appearance

at the Dunk, scoring 5–2 against

Curry College.


CAMPUS NEWSCAMPUS NEWS

COMMENCEMENT 2016

Do you have a student

graduating this May? Be

sure to check out JWU’s

Commencement website

for all details related to

Commencement Weekend, including hotel

accommodations.

SPRING BREAK WITH A PURPOSE

For some, spring break means traveling home or

relaxing poolside in sunny Florida. For a group of 16

JWU students and two staff members, spring break

means providing service to communities and people

in need. For the third consecutive year, Student

Involvement & Leadership offered Alternative Spring

Break through Break A Difference, an organization

that partners with United Way and other nonprofits

to provide meaningful and impactful service projects

nationwide.

During the seven-day experience, JWU students

served meals in soup kitchens, stocked food

pantries, upgraded transitional housing facilities,

and worked closely with the Boys and Girls Club

of Greater Washington. One JWU student said,

“It’s hard... hearing the kids talk about their home

lives and the tough things they’re going through...

but I know our [daily interactions] will make a

difference.”

CAREER EXPO DRAWS HUNDREDS

Experiential Education & Career Services

(EE&CS) hosted its 40th Annual Career

Expo and Summer Job Fair on March

10 at the Wildcat Center. Nearly 1,700

students connected with over 170

companies for internships as well as

full-time and summer jobs. About 400

on-campus interviews also took place.

One student shared with EE&CS after

the expo, “My number one takeaway

from today was that confidence comes

from going out of your comfort zone.”

In speaking with the participating

employers, one said, “This is by far one

of the most professional career events

I have attended. Students were well

dressed and had great presentation.”

Students and staff helped stock thousands of goods at a food pantry in Baltimore.

http://www.jwu.edu/providence/commencement/


JWU COLLEGE OF CULINARY ARTS

RECIPESGrilled Beef over Citrus SpinachChef Jonathan Poyourow ’03, RD, LD, assistant professor, Providence Campus

WHAT YOU’LL NEED:

1 small navel orange,

segmented

1 tablespoon unsalted butter

1 garlic clove, minced

1 pound fresh spinach,

stemmed

1 teaspoon kosher salt

1 teaspoon freshly ground

black pepper

1 ½ pounds flank steak METHOD OF PREPARATION:

1. Heat grill to medium high

heat.

2. Trim and prepare beef. Grill

beef to medium rare, 145

degrees, about five minutes

on each side. Set aside to

rest, about 10 minutes.

3. Peel orange, removing all

the white pith. Cut between

the membranes to release

the segments, halve them

crosswise.

4. Melt the butter in a medium

saucepan. Add the garlic and

cook over medium high heat,

until fragrant, about two

minutes. Add the spinach

and coat. Cover and cook

until spinach is wilted, about

two minutes. Drain off any

liquid and season with salt

and pepper. Stir in orange

segments and serve.

5. Slice flank steak on a

diagonal. Serve spinach

orange mixture over beef.

Find More Recipes

https://www.jwu.edu/Changing-the-Way-the-World-Eats/Recipes/



RECIPES

WHAT YOU’LL NEED:

FOR STEW:

½ pound lentils

2 tbsp extra virgin olive oil

1 carrot, diced

1 onion, diced

1 parsnip, diced

½ stalk leeks, washed, sliced in

½ inch rondels

5 cloves garlic, minced

1 bunch parsley, chopped

1 twig thyme

2 cups white wine

Vegetable stock

Salt and pepper, as needed

FOR FRIES:

¼ onion, finely chopped

1 cup polenta of your choice

Vegetable stock, as needed

1 tbsp extra virgin olive oil

1 cup dry white wine

METHOD OF PREPARATION:

FOR STEW:

1. Roast the lentils in the oil for

a couple of minutes. Add

the vegetables and herbs.

Continue roasting everything

together.

2. Deglaze with the white wine

and add the vegetable stock.

Simmer for 35 to 40 minutes

or until the lentils are done

and start falling apart. This

will give the stew a great

consistency and a hearty

body.

3. Serve in bowl and enjoy.

FOR FRIES:

1. Sear the onions until

translucent. Add the polenta

and roast.

2. Deglaze with the white wine

and add the required amount

of water (see manufacturer’s

recommendation) and

simmer.

3. Spread the polenta onto a

sheet pan and let chill until it

can be easily cut into larger

sticks.

4. Sear the fries in olive oil

until they are evenly golden

brown.

Roasted Lentil Stew with Polenta FriesChef Chris Wagner, CMC, director of culinary operations, North Miami Campus

CHEF’S NOTE: A splash of high

grade vinegar will enhance the

robust and rustic flavor of the

lentil stew.

Find More Recipes




RECIPES

WHAT YOU’LL NEED:

2 ounces chicken, cooked and

chopped

2 tablespoons BBQ Sauce

½ cup cheddar/jack cheese

blend, shredded

1 tablespoon red onion, diced

small

1 tablespoon cilantro, chopped

2 flour tortillas, 8-inch

Non-stick vegetable spray

Salt and pepper, to taste

SERVE WITH your favorite

toppings like sour cream,

guacamole, lettuce,

tomatoes, etc.


1. Pre-heat a griddle or large

skillet to medium-high heat.

2. Mix chicken and BBQ sauce

together in bowl. Set aside.

3. Lay one tortilla flat on work

surface, spray with non-stick

vegetable spray, sprinkle with

salt and pepper. Turn tortilla

over on work surface and

spread cheese evenly over

the tortilla. Spread chicken

mixture across cheese. Top

with onion and cilantro.

4. Place second tortilla on top

of mixture and spray the

top surface with non-stick

vegetable spray. Sprinkle

with salt and pepper as

needed.

5. Place assembled quesadilla

in hot skillet or on the hot

griddle. Cook for about 3-5

minutes or until toasted. Flip

quesadilla over and cook for

an additional 3-5 minutes.

6. Remove from heat and cut

into wedges.

Find More Recipes

BBQ CHICKEN QUESADILLASChef Scott Smith, PhD, CEC, CCE, food service management chair, Denver Campus




RECIPES


1. Whisk together brown sugar

and lime juice in a large

bowl until sugar is dissolved.

Next, whisk in chile, shallot,

cilantro, and mint. Add

mangoes, tossing gently.

2. Beginning at thick end,

insert a skewer lengthwise

through each shrimp to

straighten until all shrimp

are skewered. Transfer to

a tray.

3. Prepare the grill by

preheating to medium/high

heat. Brush grates with grill

brush and mop with an oiled

paper towel.

4. Whisk together oil, jalapeno,

cumin, and salt. Then brush

on skewered shrimp until

well coated.

5. Grill shrimp, turning

occasionally, until lightly

charred and just cooked

through, about four

minutes.

6. Toss mango salad again and

divide among four plates.

Arrange four shrimp on top

of each serving.

WHAT YOU’LL NEED:

FOR SALAD:

2 tbsp packed dark brown

sugar

2 tbsp fresh lime juice

2 tbsp rice vinegar

1 (4-inch-long) fresh hot chile,

thinly sliced, including

seeds

1 medium shallot, thinly sliced

¼ cup chopped fresh cilantro

2 tbsp chopped fresh mint

2 firm-ripe mangoes, pitted,

peeled, and thinly sliced

FOR SHRIMP:

16 jumbo shrimp peeled and

deveined (1 ¼ pound),

shelled, leaving tail

attached

2 tbsp vegetable oil

1 medium fresh jalapeño chile,

minced, including seeds

2 tsp ground cumin

½ tsp salt

Accompaniment: lime wedges

Grilled Shrimp and Mango SaladChef Robert Brener ’01, MAF, CCC, CCE, CHE, associate professor, Charlotte Campus

Find More Recipes


jwu family connection | providence campus, spring 2016

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