JWU Family Connection | North Miami 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 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

https://www.jwu.edu/northmiami/familyweekend/

https://www.facebook.com/JWUNorthMiami

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


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

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


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

https://storify.com/JWUNorthMiami/jwubowltalk-2016-56ba54354024044275c0a758?utm_content=storify-pingback&utm_source=direct-sfy.co&utm_campaign=&utm_medium=sfy.co-twitter&awesm=sfy.co_v2GJ

http://www.miaminewtimes.com/restaurants/johnson-and-wales-to-offer-cooking-and-wine-classes-to-the-public-8155404


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.

http://www.jwu.edu/northmiami/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 | North Miami Campus, Spring 2016

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