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 NEWSWhite House intern, Chef’s Choice®,
#jwubowltalk, Homecoming
RECIPESJWU faculty chefs share their favorite recipes
NORTH MIAMI CAMPUS
NEW AND UNIQUE LEARNING OPPORTUNITIES AT JWU
JWU Family Connection | Spring 2016
DEAR JWU FAMILIES,
We are in the final stretch of the academic
year, and I am excited to share all of the great
happenings at the North Miami Campus.
Our students have been busy learning and
continuing to blossom into young adults that
would make you proud. They are using their
JWU experience to become great leaders, while
making a difference in the community.
To support student growth and development,
JWU continues to offer opportunities to
enhance their experience. Whether providing
experiential learning through a visit from
students from the Rotterdam Business School
in the Netherlands, celebrating a student
who completed a White House internship or
cheering for our Golf Team, which was recently
ranked #1 nationally in the NAIA, the North
Miami Campus continues to be an exciting
place.
As we prepare for summer, which may mean a
trip home, new job or internship or graduation,
know that we are here to support our students.
Sincerely,
Ismare Monreal
Dean of Students
WELCOME
JWU Family Connection | Spring 2016
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...
JWU Family Connection | Spring 2016
LEARNING OPPORTUNITIES
JWU Family Connection | Spring 2016
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
JWU Family Connection | Spring 2016
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
JWU Family Connection | Spring 2016
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...
JWU Family Connection | Spring 2016
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...
JWU Family Connection | Spring 2016
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
JWU Family Connection | Spring 2016
Students Store It, developed by business
administration student Thiago Rodrigues ’19
of the North Miami Campus, is the 2016
winning business concept at Johnson & Wales
University’s annual Sharkfest entrepreneurship
competition. At the Providence Campus on April
5, seven student teams representing all four
JWU campuses competed for cash awards and
the opportunity to receive additional start-up
resources in support of their ventures.
“This year we had more products and
technology entries, as well as more female
entrepreneurs,” says John Robitaille, executive
director of the entrepreneurship center.
As the judges calculated the results, 2015’s
second place winner, Matt Tortora ’15, provided
an update on his business “WhatsGood,” an
online service and virtual marketplace to tie in
purveyors’ needs to one customized network.
It’s now operating in 13 states with more than
500 customers. Tortora was a food service
management major with a concentration in
entrepreneurship from the Providence Campus.
Watch a video of Sharkfest 2016 on the
Entrepreneurship Center’s website.
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.
JWU Family Connection | Spring 2016
CAMPUS NEWS
JWU STUDENT LANDS WHITE HOUSE INTERNSHIP
JWU North Miami student Gabriela Frazier ’16 was
selected to participate in the White House Internship
Program during fall 2015. Frazier represented JWU as one
of three students from South Florida higher education
institutions and nearly 175 students nationwide.
As an intern in the White House Office of Management
and Administration, Frazier was responsible for
conducting research, managing inquiries, attending
meetings, writing memos and staffing events. She also
had the opportunity to attend weekly speaker series’
and participate in service projects at local schools and
nonprofit organizations.
A native of Hempstead, New York, Frazier is pursuing
a bachelor’s degree in business administration. She
worked alongside staff in Experiential Education & Career
Services at JWU to complete the internship program
application and prepare for the interview.
FREE SOCIAL MEDIA CLASSES FOR SMALL BUSINESSES
School of Business Professor Maureen
Lloyd-James, PhD, EdS, is using her
expertise in social media to offer free
classes for small businesses looking to
enhance their online presence. Professor
Lloyd-James provides a hands-on approach
to helping businesses with various
platforms, including Facebook, Twitter,
LinkedIn, Instagram, Snapchat, Youtube,
Periscope and more.
SOCIAL MEDIA FORSMALL BUSINESSES
JWU Family Connection | Spring 2016
Super Bowl 50 attracted 111.9 million
viewers, making it the third most-
watched Super Bowl in history,
according to Nielsen. Among those
viewers were JWU students, faculty,
staff and alumni who joined the
#jwubowltalk
Twitter chat
to share their
feedback on
the game,
halftime show
and commercials.
The Twitter chat challenged students to
use the information they are learning
in the classroom to help analyze the
game. Students studying business
as well as sports, entertainment and
event management shared tweets
about event management techniques
and advertising strategies, as well as
halftime show lighting, sound and
overall performance.
The Twitter chat provided an enhanced
learning experience for students,
allowing them to showcase their
growing expertise in their respective
fields. View highlights from
the #jwubowltalk Twitter chat.
CAMPUS NEWS
JWU is Changing the Way the World Eats™ with the
re-launch of its Chef’s Choice® recreational cooking and
wine classes. Whether you’re a novice, serious amateur
or somewhere in between, Chef’s Choice recreational
cooking classes help you cook like a pro.
Classes combine hands-on experience with demonstra-
tions under the direction of JWU’s professional chef-
instructors. In just a few hours, participants can explore
world cuisines, learn knife skills and other fundamentals,
and perfect their favorite pastry. The theme of the course
changes each month, offering the opportunity to learn
about everything from French cuisine and quick meals for
the family, to baking bread and making chocolate.
Read more about the Chef’s Choice classes featured in
the Miami New Times.
#JWUBOWLTALK TWITTER CHATCHEF’S CHOICE RECREATIONAL COOKING & WINE CLASSES RETURN TO CAMPUS
JWU Family Connection | Spring 2016
HOMECOMING WEEK 2016
The Campus Activities Board
organized and led this year’s Hunger
Games themed Homecoming Week
and made it one of the best yet.
Festivities included a Mockingjay
Concert, featuring recording artist
Kat Dahlia, as well as the Sugar Shack
Open Mic Night, hosted by popular
local blogger Yes Julz. Students
participated in the event through
spoken word, song and dance.
The weeklong celebration continued
with a Catching Fire archery contest,
a basketball double header against
Florida Memorial University, and
Homecoming Court presentation.
Alumni were invited back to campus
to tailgate before the big game and
attend various special events including
a welcome reception, wine tasting
and more.
CAMPUS NEWSARCH CREEK RESIDENCE HALL IS NOW PET FRIENDLY
JWU North Miami recently became one
of the few higher education institutions
in South Florida to allow students to have
pets in a residence hall. Students can now
apply to live in Arch Creek residence hall,
which has been designated pet friendly.
Currently, five students have taken
advantage of this opportunity, including
Crystal Jacques ‘17 and her dog, Oliver
(pictured).
“I wanted to bring Oliver because I made
a commitment and did not want to leave
him,” said Jacques. “Having him kept
me focused and my priorities intact.”
COMMENCEMENT 2016
Do you have a student graduating this May? Be sure to
check out JWU’s Commencement website for all details
related to Commencement Weekend, including hotel
accommodations.
JWU Family Connection | Spring 2016
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
JWU Family Connection | Spring 2016
JWU COLLEGE OF CULINARY ARTS
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
JWU Family Connection | Spring 2016
JWU COLLEGE OF CULINARY ARTS
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.
METHOD OF PREPARATION:
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
JWU Family Connection | Spring 2016
JWU COLLEGE OF CULINARY ARTS
RECIPES
METHOD OF PREPARATION:
1. Whisk together brown sugar
and lime juice in a large
bowl until sugar is dissolved.
Next, whisk in chile, shallot,
cilantro, and mint. Add
mangoes, tossing gently.
2. Beginning at thick end,
insert a skewer lengthwise
through each shrimp to
straighten until all shrimp
are skewered. Transfer to
a tray.
3. Prepare the grill by
preheating to medium/high
heat. Brush grates with grill
brush and mop with an oiled
paper towel.
4. Whisk together oil, jalapeno,
cumin, and salt. Then brush
on skewered shrimp until
well coated.
5. Grill shrimp, turning
occasionally, until lightly
charred and just cooked
through, about four
minutes.
6. Toss mango salad again and
divide among four plates.
Arrange four shrimp on top
of each serving.
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