jwufamilyconnection

insideATHLETICS EXPANSION

ANNUAL REPORT

HOLIDAY RECIPES

Issue 10, Winter 2015

Fall Family FestivitiesAcross Four Campuses

welcome!The winter term is under way, and for many first-year students, they are nearing the halfway mark of their first year at JWU. We checked in with

a few families to see how they’re doing since their student started at JWU in September.

NORTH MIAMI CAMPUS

“I am so thankful to JWU staff and faculty for helping my daughter to achieve her dream career.

I was apprehensive as to whether she could adjust to living in a new country with a culture so

different from ours. I feel JWU is like a home away from home for her. Now I have the assurance

that my daughter, who is 15,000 kilometers away, is in a very safe and professional place.”

– Manoj K. Bhatnagar, father of Apoorva, from India

DENVER CAMPUS

“We are incredibly happy with Kate’s experience at JWU Denver.

The campus is the perfect size: It allows Kate to learn from some

of the best people in the profession while deeply interacting with

the administration, the staff and her fellow students. We are

believers in the motto: Pride, Courage, Character and Community.

Go Wildcats!”

– Steve Auerbach, father of Kate, from Naperville, Illinois

PROVIDENCE CAMPUS

“Setonya is having a blast. She is following her dreams

at the college of her dreams. She has made many

friends and is excited about being at JWU. Setonya has

seven siblings, two nieces and three nephews. We are

a close family and speak with each other just about

every day. We discuss her classes, friends and free time

on a daily basis. She has nothing to complain about

thus far.”

– Kim Phillips-Benton, mother of Setonya, from

Newark, New JerseyCHARLOTTE CAMPUS

“Jonathan is finding his place at JWU.

His programming classes in high

school prepared him for his federal

work-study position as a computer lab

assistant. As a baking and pastry major,

he wasn’t anticipating his computer

skills would be such an asset. While

he has enjoyed his work and classes,

he has also connected with peers

through his baking and pastry living-

learning community and the campus

step team, Critical Damage. While

we miss him, this is a transition we’ve

been anticipating since he was in the

ninth grade. We are pleased with the

adjustment.”

– Christopher Charles, father of

Jonathan, from Jacksonville, Florida

contents

HOLIDAY RECIPESPages 9-10

JWU faculty chefs share their favorite holiday recipes

FAMILY WEEKENDPages 4-5

JWU’s four campuses host unique weekend celebrations

ANNUAL REPORTPage 8

Strengthening and building upon our foundation

FEATURES CAMPUS NEWS CAMPUS RESOURCES

COVER: Marie Bernardo-Sousa, LPD, senior vice president of administration, wishes the Providence Campus Wildcats women’s rowing team well on their inaugural season.

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

Providence Pages 11-12Midnight Madness, career fair, JWU Goes Global, new crime lab

North Miami Pages 13-14New programs, basketball kickoff, cruise expo, world celebrations

Denver Pages 15-16Centennial Hall and Soiree, Urban Studies, strides against breast cancer

CharlottePages 17-18IBA Cup, sensory beverage lab, ISTTE conference, Hall Crawl teams

ATHLETICS EXPANSIONPages 6-7

Wildcats are claiming their territory in Division III Athletics

Page 19

Where to go for what you need; Facebook pages that keep you informed

FEATURE

HOMECOMING/FAMILY WEEKEND

FALL FAMILY FESTIVITIES

Joyful hugs between family and

students, beautiful October weather,

reconnected alumni, and the proud roar

of Wildcats on campus all point to one

thing: JWU’s Homecoming & Family

Weekend. Each of JWU’s four campuses

hosted its own unique weekend that

celebrated being a Wildcat.

For the first time, the Denver Campus

integrated Homecoming with Family

Weekend. Wildcat pride was rampant

at the women’s and men’s soccer

games, with spirit activities including

face painting and alumni food trucks.

On Saturday, the inaugural shopping

cart parade debuted, led by grand

marshal Denver Campus President Robin

Krakowsky ’88, ’08 EdD.

The crowning event, the Distinguished

Alumni Awards at Sports Authority Field

at Mile High, offered inspiring words

from alumni leaders, incredible food

and behind-the-scenes tours of the

Denver Broncos’ stadium. “Thank you

for making the weekend so special,” says

Cat Haggarty, mother of student Jacob

Woods ’19. “I am so happy that my son

attends this wonderful university.”

The Providence Campus welcomed

more than 600 families to Family

Weekend. From Friday night’s “Price

it Right” event to Saturday’s annual

student parade, culinary demonstrations,

athletic games and the popular Wildcat

Chat with President Mim Runey, LPD,

there was something for everyone. “This

year, we offered new activities including

the Providence Flea, JWU artisan fair

and over-sized lawn games,” says Krystal

Ristaino, associate director of parent &

family relations. “For the first time, we

also partnered with the Rhode Island

Community Food Bank and collected

over 300 items for local families.”

Family Weekend at the North Miami

Campus kicked off with dinner hosted

by President Larry Rice ’90, EdD,

followed by “Painting with a Twist.” On

Saturday, early risers enjoyed yoga on

the beach before heading to campus

4

Denver Campus

to participate in culinary, baking and

beverage classes as well as a golf

tournament at the nearby Miami Shores

Country Club. The South Beach Walking

Food Tour and kayaking among the

mangroves remained popular activities,

offering a unique opportunity to

experience some of the best that South

Florida has to offer.

In Charlotte, Homecoming lived up to

its theme of “Catchella,” an adaptation

of the annual music and arts festival,

Coachella. Flower crowns, tie-dye and

peace signs were abundant as students

and families participated in the parade,

pep rally and casino night. Homecoming

Royalty were crowned during the

pep rally, and JWU faculty and staff

competed against alumni in a basketball

scrimmage game. Over 800 students,

families and alumni made their way to

campus to show their pride for JWU.

From our JWU family to yours — thank

you for celebrating our Wildcats with us!

Photo Gallery

HOMECOMING/FAMILY WEEKEND, cont.

5

Charlotte Campus

North Miami Campus

Denver Campus

FEATURE

ATHLETICS EXPANSION

WILDCATS ARE ON THE PROWL

Johnson & Wales University promises

students an exceptional educational

experience that enriches them personally

and prepares them for successful,

productive lives. To keep this promise,

the university has made a strong

commitment to expand its athletics

programs on all four JWU campuses.

With nearly 880 student-athletes

universitywide, the Wildcats are claiming

their territory in Division III Athletics.

This fall, the Charlotte Campus

launched varsity men’s and women’s

soccer, coached by James Drzewiecki and

Matt Hisler, respectively. JWU extended

its partnership with Mecklenburg County

Park & Recreation and funded the

redevelopment of Frazier Park Athletic

Field to support the new soccer teams

and intramural programs. Although the

field was originally only a practice facility

for the varsity programs, the enhanced

turf will provided a better experience for

all participants. Coach Hisler says, “It has

been a pleasure working with the first

women’s soccer team at JWU Charlotte.

These young ladies created a great team

environment this season. I am excited to

see their continued progression over the

next year.”

Providence Campus Athletics is

cheering on its first NCAA varsity

women’s ice hockey team, which opened

its season on October 30 coached by

Maria Lewis. Also introduced this year is

the first women’s rowing team, coached

by Bill McLean, which competes in both

fall and spring seasons. After the team’s

inaugural race, teammate Sara Ackerman

’16 said, "I was super excited to have my

first race with the team. We really came

together, and I could feel us pushing

harder and harder as we raced to the

finish." Earlier this year, the university

purchased a marina just down the

shoreline from the Harborside Campus,

the future home of both the rowing and

sailing teams.

6

Above: Women’s ice hockey offered at Providence Campus

Left: Men’s soccer offered at all four campuses

Wildcat Athletics on the Denver

Campus has grown to 13 programs

with the addition of women’s lacrosse.

Coach Cristina Johnson has assembled

a strong squad of both new and current

students for the inaugural season.

Members of the squad hail from up

and down the east coast as well as

California, Texas, Utah and Colorado.

The Wildcats have become an affiliate

member of the Kansas Collegiate

Athletic Conference within the NAIA

and will begin regular season play early

in spring 2016.

In fall 2016, the North Miami Campus

will introduce its 11th athletic sport

— women’s volleyball — and player

recruitment is already underway. The

team will practice and play games in

the Wildcat Center, home to all athletic

teams and student organizations on

campus. “We are very excited about

adding women’s volleyball to our

existing slate of athletic programming,”

says Ismare Monreal, dean of students.

Best of luck to all student-athletes this

year. Go Wildcats!

ATHLETICS EXPANSION, cont.

7

Above: Women’s volleyball offered at the Providence, Denver and North Miami campuses

Left: Women’s lacrosse offered at the Providence and Denver campuses

Left: Women’s rowing offered at the Providence Campus

8

Through diligent strategic planning

processes, he continues, JWU

has included “a course of action

to strengthen and solidify those

components of the enterprise that

provide the base of support for

those ambitions. I’m talking about

our foundation — the facilities and

infrastructure, reputation, and the

human and financial resources required

to make those goals attainable.”

Whether investing in faculty and staff,

our information technology network,

new academic and student life facilities

or strategic fundraising and reputation-

enhancing initiatives, Johnson &

Wales has paid careful attention to its

structural, fiscal and human assets.

The result is a strong and sustainable

foundation that underpins the success

of the entire enterprise — most notably

support of the teaching and research

activity of our faculty and of student

learning and engagement.

Investing in the university’s foundation

is one of the key pillars of 2017: The

Centennial Plan. It helps further JWU’s

mission of providing an exceptional

education that inspires professional

success and lifelong personal and

intellectual growth. It intensifies the

university’s pursuit of excellence

while pursuing its vision of providing

ambitious, purposeful students with the

foundation to flourish personally and

professionally.

The university’s 2014–2015 Annual

Report provides some insights into that

commitment.

IN HIS OPENING LETTER in Johnson & Wales University’s 2014–2015 Annual Report, Chancellor John J. Bowen quotes Henry David Thoreau in “Walden,” telling us that the university “continue[s] to build castles

in the air — ambitious but achievable goals regarding our investments in student experience, potential, engagement and career opportunities and in the professional lives of our faculty.”

JOHNSON & WALES UNIVERSITY’S COMMITMENT TO BUILDING A STRONG AND SUSTAINABLE FOUNDATION CARRIES THROUGH IN 2014–2015 ANNUAL REPORT

FEATURE

ANNUAL REPORT

FEATURE

HOLIDAY RECIPES

CAMPUS CHEFS SHARE THEIR FAVORITES

Faculty chefs from JWU’s College of Culinary Arts share a few of their favorite

healthy recipes for you to enjoy with your family this holiday season.

Zucca in Agrodolce(Italian Sweet/Sour Squash)Chef Jorge de la Torre, dean of culinary education, Denver Campus

YOU’LL NEED:

• 1 pound acorn squash• ½ cup extra-virgin olive oil• 2 cloves garlic, finely sliced• 3 tablespoons honey• 3 tablespoons red wine vinegar

• Salt and freshly ground black pepper• 1 handful fresh chopped basil• 2 tablespoons fresh chopped mint• 1 teaspoon chili flakes

METHOD OF PREPARATION:

1. Leave the rinds on the acorn squash and remove seeds. Cut the flesh lengthwise into wedges, about 1 inch thick.

2. In a medium saucepan, heat the olive oil over medium heat. Add the squash wedges. Cook until soft and deep golden brown, seven to eight minutes.

3. Turn the wedges over and add garlic. Drizzle first the honey and then the vinegar over the squash pieces, and season with salt and pepper, to taste.

4. Cook until the liquids reduce to a glaze, turning the squash pieces, if necessary.

5. Add chili flakes, basil and mint at the last second. Transfer wedges to a platter and drizzle pan juices on top.

6. Serve and enjoy.

Pumpkin Pie CheesecakeChef Jonathan Poyourow, RD, LD, assistant professor, Providence Campus

YOU’LL NEED:

• 2 cups roasted almonds• 3 tablespoons coconut oil• 1 egg• 1 tablespoon cinnamon• 1/3 cup Splenda (or sugar substitute)• 1 teaspoon honey

For the filling:• 1 can unsweetened pumpkin puree• 3 organic eggs• 16 ounces cream cheese, softened• 1 tablespoon coconut oil• 1½ tablespoons pumpkin pie spice• 1 teaspoon vanilla• 1 tablespoon honey• ½ cup Splenda or sugar substitute

METHOD OF PREPARATION:

1. Preheat oven to 375 degrees. 2. Place almonds and coconut oil in

a blender or food processor and finely grate.

3. Mix almond paste with egg, cinnamon, Splenda and honey. Press this paste on the bottom of your pan to become your pie crust.

4. Place in oven for about 10 minutes, or until golden brown.

5. While the crust is baking, prepare your filling. In a large bowl, mix together the pumpkin puree, eggs, cream cheese, coconut oil, cinnamon, pumpkin pie spice, nutmeg, vanilla and Splenda. Beat well.

6. Pour your filling into the toasted crust. Cook for 30-45 minutes. It should still jiggle a bit but not fall apart.

7. Take pan out of oven to cool. Slice pieces and serve.

Serves: 12

9

For more healthy recipes and to learn how Johnson & Wales University is changing the way the world eats, visit jwu.edu/eat-healthy.

Goat Cheese with Roasted VegetablesChef Jerry Lanuzza, CHE, CCE, CEC, dean, College of Culinary Arts, Charlotte Campus

YOU’LL NEED:

• 1 package Chevre cheese (not feta) with or without herbs

• 2 bell peppers (any color)• 2 heads of garlic• 6 shallots

• Extra virgin olive oil, as needed• Kosher salt and fresh black pepper, to

taste• 1 loaf French bread, sliced on an angle

about ½ inch thick

Roasted Apple and Winter Squash SoupChef Bruce Ozga, FMP, WSET, dean of culinary education, North Miami Campus

YOU’LL NEED:

• 1 ½ pounds butternut squash

• 2 Granny Smith apples

• ½ cup onion

• 2 cloves fresh garlic

• 1½ quarts vegetable stock

• 2 tablespoons olive oil

• 1 tablespoon fresh sage, cleaned

• 2 teaspoons fresh thyme, cleaned

• 2 ounces dry white wine

• ¼ cup Pepita (Pumpkin Seeds), toasted and salted

• Olive oil, sea salt, and cracked black pepper, as needed

METHOD OF PREPARATION:

1. Cut top off of the heads of garlic and coat with oil.

2. Peel shallots and coat with oil.3. Place garlic and shallots in 350

degree oven until brown and soft to the touch, about 45 minutes through 1 hour (the slower the better). Remove and let cool.

4. Coat peppers with oil and place directly into an open flame to char or burn the peppers on all sides. You can also use a broiler or a very hot oven. You can also use a propane torch if you have one.

5. Once the peppers are black on all sides, place them into a plastic bag or a bowl with a cover to cool. Once cooled, the skins will peel right off the pepper. The flavor is better if you do not wash the peppers after peeling.

6. Slice the peppers open and remove the seeds, and slice into ¼ inch wide strips

7. Brush bread slices with olive oil, and grill or toast in oven until brown; do not dry out. Reserve for service.

8. On an ovenproof platter place the cheese in the center. Then surround the cheese with the roasted garlic, shallots and peppers. Season with salt, pepper, and a little olive oil.*

9. Place platter in oven at 350 degrees for about 15 minutes or just until cheese is warm.**

10. Serve and enjoy.

* I like to add kalamata olives (good Greek or Italian black olives — not canned black olives) to the vegetables as well. Make sure they are pitted.

** You may wish to garnish with fresh chopped herbs like basil or oregano.Do this after it comes out of the oven. Please do not use dried herbs; fresh is better.

METHOD OF PREPARATION:

1. Preheat oven to 375 degrees.2. Peel and chop butternut squash into

½ inch cubes.3. Toss squash in a large bowl with

1 tbsp. olive oil, salt, and pepper and then place on a sheet pan for roasting.

4. Roast in the oven until tender, about 45 minutes.

5. Peel and chop apples and onions into ¼ inch dice, peel garlic cloves and cut in half.

6. In a large sauce pan, heat 1 tbsp. olive oil, add onions and garlic and sauté until onions are translucent, add apples, sage and thyme and cook for five minutes.

7. Add vegetable stock to the sauce pan and cook on medium heat for 15 minutes.

8. Add roasted butternut squash to the sauce pan.

9. While the sheet pan is still hot from the oven, deglaze the pan with white wine. Then add that to the saucepan.

10. Stir, cook for an additional 5 minutes on medium heat.

11. Strain to separate the solid and liquid ingredients, add solids to food processor adding liquid as needed.

12. Return pureed soup to the large sauce pan, adjust to desired consistency by adding liquid, adjust seasoning.

13. Serve in a soup bowl and garnish with toasted pumpkin seeds.

HOLIDAY RECIPES, cont.

10

WORD ON THE STREET: HOW CAN STUDENTS GET INVOLVED ON CAMPUS?JWU’s Providence Campus was

ranked #58 in the 2016 U.S. News

Best North Regional

Universities — an

increase from the #65

ranking received in

the 2015 report. The

improvement in JWU’s

U.S. News ranking

reflects the university’s strategic focus

on student success.

Jessica Gradyassociate director for student involvement & leadership

“With over 100 student

organizations to choose

from, everyone is sure

to find something that

interests them. Students can stop by our office in the

Wildcat Center at Harborside or CBCSI Downcity to

learn more.”

CAMPUS NEWS

providence

Jeffrey Kaineassociate director of residential education

“Residence halls host many

different activities. Residents

are encouraged to participate

in Hall Council or apply to be a

resident assistant, if they feel a

close connection to residential life. We want students to be

involved and have fun in their ‘home away from home.’”

Lizz Zmarlickiassistant director for student involvement & leadership

“Students can also check out the

Involvement Network in jwuLink.

It offers tons of information about

joining an organization, attending

campus traditions, and participating

in workshops or retreats.”

Greg Narleskidirector of off-campus student services

“Off-Campus Student Services at

The Den helps JWU’s commuting

students get involved and build

community through social, service

and other life/academic skill events.

Commuting Wildcats, get involved!”

Jamie Marcouxdirector of athletics

“Athletics has something for everyone. Participate on an intramural team, take a yoga class, play

table tennis or just work out in one of the fitness centers. What better way to show Wildcat

pride and spirit than by heading to one of JWU’s 24 championship varsity home games.”

Cheers and laughter from more than 1,300 members of the JWU community filled the Wildcat Center gym during Midnight Madness in November. There were performances by the JWU cheerleaders, Wildcat Dancers, Pep Band, and a special showcase of the women’s basketball team. The Ataxia Dance Team won the annual dance battle, and Zeta Phi Beta won the stroll competition.

MIDNIGHT MADNESS

11

NEW CRIME LABThe College of Arts & Sciences opened its new criminal justice lab this fall. It features a re-enactment room (pictured above) where students can observe a mock crime scene and gather evidence for analysis. The lab also contains a comparison microscope, a forensic microscope, fingerprint scanning devices and 20 work stations. “The skills I will gain from the new crime lab and from the Criminal Justice program will give me confidence and optimism when entering the workforce,” says Sophia Gentile ’19.

CAREER FAIRMore than 1,800 students networked with 160 employers at the Foodservice & Hospitality Career Fair in October. Experiential Education & Career Services also hosted a keynote speaker — Buffy Filippell, president and founder of Teamwork Consulting, a national sports and live event executive search firm. The career fair led to over 650 on-campus interviews for internships and other career opportunities.

JWU GOES GLOBALApproximately 400 students, staff and faculty attended the World Carnival during JWU Goes Global week. Students set up table displays and interactive activities. “It was so empowering seeing all the students from different cultures interacting, dancing, laughing and having

fun with each other,” says Trang Nguyen ’16, an international business student. “This event really represents what JWU means about being globally diverse.”

PROVIDENCE, cont.

12

Left to right: Associate Professor Dan Driscoll, Senior Vice President of Administration Marie Bernardo-Sousa, President Mim Runey, Provost Tom Dwyer, and Dean of the College of Arts & Sciences Angela Renaud at the crime lab ribbon cutting ceremony held on Nov 10.

Sergeant Enrique LesendeCampus Safety & Security

“I, along with other members of my department, will be on

campus during the break to ensure the safety of students

who remain on campus.”

CAMPUS NEWS

north miamiWORD ON THE STREET: WHAT ARE YOUR PLANS FOR HOLIDAY BREAK?

NEW PROGRAMS FOR FALL 2016 The North Miami Campus is recruiting students for two new programs that will be offered in fall 2016: Entrepreneurship and International Business. The Entrepreneurship program offers an integrated mix of custom entrepreneurial courses, industry-relevant management and marketing classes, and extensive opportunities to gain real world experience — in and out of the classroom. The International Business program combines core business classes and international studies with general education courses to provide students with the critical thinking and analytical skills necessary for long-term career advancement.

“These majors will help meet the increasing demands of today’s students,” says Sherry Andre, chair, School of Business. “Our International Business degree will not only help prepare tomorrow’s leaders with the skills and theory to do so, but it will also provide them with multiple chances to become immersed in other cultures through our international exchange programs that are imbedded within the degree. The Entrepreneurship degree will give students access to an on-campus learning lab where they will have the tools and support to turn their ideas into functioning businesses.”

Eunice Jimenez ‘16

“I’m driving home to Houston, Texas. My mom, sister and

I cook on Christmas Eve and then host a big dinner with

extended family on Christmas Day. We watch Christmas

movies and play board games all day.”

Craig Skillingassistant professor of sports, entertainment & event management

“My plans are to truly sit back, relax and reconnect with

extended family members who will be in town and to enjoy

the entire holiday break with my immediate family and close

friends. I am also consulting for an event in the island of

Antigua, and I coordinated a headline DJ for a New Year’s Eve

party there.”

13

STUDENTS HOST CRUISE EXPOStudents from the Dynamics of the Cruise Industry class hosted the Sixth Annual Cruise Expo on October 19 at JWU’s North Miami Campus. Students, faculty and staff were invited to stop by the expo and learn why they should choose to cruise.

“The feedback from the student exhibitors and the attendees was overwhelmingly positive, as both learn about the value of a cruise vacation,” says Roberta Schwartz, associate professor in the School of Hospitality. “Our cruise students often go on to careers in the cruise industry and have even come back to campus to exhibit their cruise lines.”

BASKETBALL KICKOFFThe men’s basketball team played their first home game of the season on November 5, and the Wildcats put on quite a show for fans with an impressive 104–75 win over Florida National University. “We played with great energy, emotion and chemistry tonight,” says Head Coach David Graham. “We try to stress playing with a high basketball IQ each day so we can create a sustainable style of play that can work against all opponents.” Student Involvement & Leadership coordinated a pre-game street fest, and the entire campus community was encouraged to GLOW their spirit by wearing neon blue, yellow or white to the game.

NORTH MIAMI, cont.

14

WORLD CELEBRATIONSThe North Miami Campus ushered in the holidays with a week of World Celebrations. It opened with a Celebration of Lights before all of the holiday lights on campus were simultaneously lit. The following night, faculty, staff and student groups spread holiday cheer during the World Celebrations Showcase. Students posed for photos with Santa and Mrs. Claus, decorated holiday cookies, and sampled cookies and eggnog prepared by baking and pastry students. This year, the showcase culminated in a Cultural Catwalk, where students shared how they celebrate the holidays in their home countries by singing, performing a traditional dance or modeling cultural attire.

Above: Jensine A. Falu Montes ‘17 and Yasmine Beatles ’17 from the Collegiate Ambassador Team took orders for chocolate covered goodies.

Above: Everyone joined in the fun at the World Celebrations Showcase. Sergeant Enrique Lesende and Dean of Students Ismare Monreal greeted students as Santa and Mrs. Claus.

CAMPUS NEWS

denverWORD ON THE STREET: HOW HAVE THE CHANGES TO CAMPUS CONTRIBUTED TO ENHANCING THE STUDENT EXPERIENCE?

Katy Armstrongdirector of student involvement & leadership

“The renovations and improvements on campus provide students more space to

explore their interests. Walking through Centennial Hall in the evenings, you see

student organizations holding meetings in the classrooms, events in the Great Hall,

students dining in Café 1914, and students making posters in Creative Land. It is

exciting to see a new campus culture developing as a result of the renovations.”

James Moulton, Ph.D.associate professor, College of Arts & Sciences

“The newly-renovated Centennial Hall fills the hole that was in the middle of

campus and now serves as the centerpiece. It is truly a place for students studying

any discipline to connect and cross paths. Adding the space fits nicely with JWU’s

growth in the realm of academic programs. The renovations also establish an

increased connection between JWU and the City of Denver, which provides further

opportunity for our students in the greater Denver community.”

Dakota Roth ’17president, Campus Activities Board (CAB)

“Centennial Hall now serves as the student hub. Students go to events, do their

homework or grab some great pizza from Café 1914. Founders Hall is incredible

because it has a great programming space for resident assistants, and it gives more

housing options for students.”

CENTENNIAL HALL: THEN AND NOWHistoric Denver recognized JWU’s Centennial Hall renovation project with the 2015 Community Preservation Award, which exemplifies high-quality restoration, the careful consideration of the city’s historic fabric and a commitment to the community.

Watch video.

15

1920

2015

MAKING STRIDES AGAINST BREAST CANCERSunday, Oct 11 was a beautiful day for 25 JWU students to take a walk. But this walk had a purpose: raising over $500 for the Making Strides Against Breast Cancer Walk. Mystiana Guevara ’16, who led the fundraising efforts, says, “This was my second year participating in Making Strides Against Breast Cancer, and it was a great experience, from fundraising to walking, and everything in between. Having the support of JWU was both motivating and inspiring in our efforts to help end breast cancer. I couldn't be more proud to be a Wildcat.”

CENTENNIAL SOIRÉEThe October 6 Centennial Soirée grand opening for Centennial Hall raised over $50,000 in student scholarships from more than 250 donors, industry professionals and campus leaders who gathered together to celebrate the historic building that has been shuttered for more than 30 years. Nearly 60 student volunteers from the Johnson & Wales Hospitality Professionals student club, the College of Culinary Arts and the Student Alumni Association also helped support the evening. The event proved to be advantageous for several of these student volunteers who also received job offers from sponsors following the event.

URBAN STUDIES IN THE FIELDProfessor Ted Manley’s Urban Society and Community class recently took a field trip to Five Points, one of Denver’s oldest neighborhoods that is often referred to as the “Harlem of the West.” Architect Reginald Norman of Civil Technologies led the site visit and provided students with real-world examples of a diverse community undergoing significant change and transition.

“The site visit taught me about the rich cultural history of the neighbor-hood and how future businesses are continuing to preserve it,” says Armando Castillo ’19. “I had a great experience meeting the people who were involved in the community … sharing laughs, knowledge and insights about the neighborhood by studying it and preparing for the future.”

DENVER, cont.

16

Johnathann Scott ’18 baking & pastry arts student

“When I first met President Mock, I

immediately saw his passion for making

an impact on this campus. Within just a

few conversations, I could tell he wants to

interact with students. I am glad to see

him here.”

CAMPUS NEWS

charlotteWORD ON THE STREET: WHAT ARE YOUR FIRST IMPRESSIONS OF PRESIDENT ROBERT MOCK JR., EdD?

Paul Reinfelddirector of campus dining

“He seems very caring and personable. He

visits the dining center and sits down with

students every Wildcat Wednesday.”

Ryan Hall ’16president, Student Government Association

“President Mock is very charismatic. He

is able to see the bright future that our

campus holds and wants to help share this

with our community.”

TOP 2015 IBA CUP “BAKER” PAIRSIn September, Katie Vanek ’15 and Ashley Nichols ’15 competed against some of the best bakers in the world in the 2015 IBA-UIBC-CUP “Baker” in Munich, Germany, and placed fourth. Vanek created sprouted corn grit, apple walnut, Einkorn breads and a circus-themed bread sculpture. Nichols used laminate dough and brioche to create 10 different products. And this was all done in seven hours.

“I am so fortunate to have had this opportunity,” says Vanek. “To not only work with one of the greatest bread bakers in the world, but to also compete in an international competition before graduating college alongside one of my best friends, is so exciting.”

17

HALL CRAWL TEAMS SUPPORT STUDENTS IN RESIDENCE HALLSJust before Halloween, faculty and staff members visited the residence halls and knocked on students’ doors, but not to trick-or-treat. The “Hall Crawl” teams ask students if they need assistance with anything — including how to get involved on campus, find academic advising, request room repairs and learn campus safety information. This is just one of the many ways that JWU shows its genuine interest in students’ well-being and successful transition to college.

Pamela Allison, PhD, chair, says the School of Hospitality plans to invite notable industry experts to share their knowledge with our students and alumni. The modern classroom includes tasting tables, a coffee/tea bar, refrigeration and wine storage.

A NEW PERSPECTIVE THROUGH THE SENSORY BEVERAGE LABThe new Sensory Beverage Lab is delivering a hands-on experience that teaches industry-relevant coursework. This space provides students with a deeper understanding of the sensory and production processes involved in creating and serving alcoholic and non-alcoholic beverages. “The foundation of wine is a huge money-making opportunity in the beverage industry,” says Andrew House ’17. “A little bit of knowledge and experience can go a long way.”

STUDENTS PARTICIPATE IN THE INTERNATIONAL SOCIETY OF TRAVEL AND TOURISM EDUCATORS CONFERENCEThe School of Hospitality hosted the International Society of Travel and Tourism Educators (ISTTE) Conference on Contemporary Issues in Tourism and Hospitality Education, attracting nearly 100 tourism educators from 10 countries in October. Many JWU students and more than 30 faculty members participated in presenting research.

Associate Professor Kimberly Rosenbaum’s event management class (pictured) held an awards banquet for the attendees in collaboration with Chef Paul Malcolm, associate professor, and culinary teaching assistants who prepared the dinner. Pamela Allison, PhD, chair, says, “The attendees kept raving about the friendliness of our faculty, the professionalism of our students, the beauty of the city and the innovation of our facilities. One attendee mentioned he has never seen the level of professionalism our students exhibited at any other institution.”

CHARLOTTE, cont.

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