Tom Colicchio & Crafted Hospitality present: The transatlantic slave trade through food
Eventbu | 04.13.19
Season 16 finalist of Bravo's Top Chef, Eric Adjepong ‘10 is the co-founder of full-service dinner party company Pinch & Plate. Prior the launch, Adjepong honed his culinary talent at several NYC Michelin-starred restaurants. Adjepong received a BS in Culinary Nutrition from JWU Providence. 

Dan’s taste of summer countdown begins with North Fork Chocolate Company’s Steven Amaral
Dan’s Papers | 04.09.19
Steven Amaral ’80 credits his Sicilian and Azorean heritage, work ethic and sense of adventure as influences to his kitchen creations. In a recent culinary endeavor, Amaral refined organic cacao and organic cane sugar into chocolate.  He obtained an AS in Culinary Arts from JWU Providence. 

Badass female chefs of Philadelphia: Karen Nicolas
Philly Grub | 04.02.19
Karen Nicolas ’95 is the director of culinary at Main & Vine, Villanova, PA's new restaurant that focuses on clean, fresh, approachable cuisine. Her health conscience approach will enhance its Northern California-inspired concept. Nicolas earned an AS in Culinary Arts from JWU Providence.


Tricycle ice cream puts a fresh spin on ice cream
Providence Journal | 04.02.19
Tricycle Ice Cream has expanded their tricycle-powered mobile cart into a store-front. Owners David Cass and Gio Salvador ‘14 make and sell gourmet versions of nostalgic ice cream novelties. Salvador received a BS in Culinary Arts and Food Service Management from JWU Providence.

Chefs at 35,000 Feet: the secrets behind airline menus | 03.19.19
Damon Kessler '00, executive chef, Gate Gourmet is changing the quality standards of in-flight catering and bringing a gastronomic experience to the meals offered to global passengers. He obtained an AS in Culinary Arts from JWU North Miami.

Carving a niche in the food economy
Lynn Journal | 03.09.19
Sergio M. Espinoza ‘08, a former member of JWU Chipper's Club, a competitive ice sculpting team, is carving a niche in the Massachusetts food economy by training restaurant owners and staff how to adhere to the state's food safety laws. Espinoza earned a BS in Food Service Management from JWU Providence.

Four local (female) culinary icons talk women in the industry
Dining Out | 03.07.19
Denver's dining scene celebrated the contributions of its female chefs, bartenders, and restaurants during International Women's Day. JWU graduate Kat Caine ’12 spoke with Dining Out about the challenges and inspirations of being a woman in the culinary industry and had advice for young girls with their hearts in the kitchen. Caine earned a BS in Culinary Arts and Food Service Management from JWU Providence.

63 Sovereign in Ormond has ‘fun and light’ menu
Daytona Beach News-Journal Online | 03.06.19
Asian-American, Spanish and Thai are among the influences blended on the 63 Sovereign "boundary-busting" menu. Robyn Lafferty ’08, one of the restaurant's three owners, says the dishes are "fun and light." Lafferty earned an AS in Culinary Arts from JWU North Miami.

Twins fill vegan void with 'mindfully and compassionately crafted' doughnuts
Lohud | 03.05.19
Brittany Soto ’10 and her identical twin sister are making doughnuts to help fill the vegan void in Westchester with their company, Peaceful Provisions. Soto earned a BS in Baking & Pastry Arts and Food Service Management from JWU Providence.

Cayman’s eclectic dining scene reflects an evolution of luxury
Cayman Airways Magazine | 03.01.19
Originally from the Cayman Islands, Timisha Edwards ‘16 customizes menu items to accommodate nutritional preferences or dietary sensitivities, sourcing high-quality ingredients from Cayman’s farmers markets, and vegetables, eggs and herbs straight from its own farm and greenhouse. Edwards earned a BS in Culinary Arts and Food Service Management from JWU North Miami.


Popular eatery serves up nutritious meals that are enjoyable
Dining Out – Star Advertiser | 09.09.18
“We’re always making very simple food and you know what’s going inside your body,” explains  Jose Arias '15, corporate executive chef, GRYLT. Arias earned a BS in Culinary Arts and Food Service Management from the JWU Providence campus in 2015.

Chef-dietitian blends healthy food, flavor in Farmer's Fridge
Journal Sentinel  | 03.09.18
Every move  Jessica Foust '07 has made throughout her career in food has been driven by how to get people to eat better.

In Full Bloom: Brewery Bhavana in Raleigh
Our State
 | 02.26.18
Chun Shi ‘08, originally from Shanghai, immigrated to the US and eventually landed in North Carolina, where her husband convinced her to trade in her career of computer science for her true passion – cooking. Now she is the head chef of Raleigh’s Bhavana Brewery - a brewery, restaurant, bookstore, and flower shop all rolled into one.

Atlantic Shores Adds A Fresh Twist to Cuisine with New Executive Chef Kyle Pafford
Atlantic Shores
 | 02.20.18
Kyle Pafford ‘07 was named Executive Chef at Atlantic Shores Retirement Home, an award winning retirement community in Virginia Beach VA. Pafford is known for his simple, healthy menus that utilize local and fresh seasonal ingredients. He collaborates with residents to create healthy meals everyone can enjoy.

The Way Back is ready to reopen with a new chef and new location
| 02.20.18
Jon Lavelle ‘09 is named the new executive chef for The Way Back restaurant. He will focus on sustainable and responsibly sourced ingredients. His new menu will highlight vegetables and grains, handmade pasta dishes, and more.

Chef José Mendín Is Deliciously Merging Asian and Latin Flavors in Miami
Robb Report
| 02.02.18
With a menu built on fresh ingredients and dashes of molecular gastronomy, Jose Mendín ‘03 infuses his dishes with pops of Asian, Latin, and Spanish flavors.

12 Tips for 12 Healthy Months
The Herald News
| 01.10.18
Courtney Faiola ‘13, RD and JWU alum, provides tips for healthy eating during every month of the year.


New enterprise combines Wallingford native’s love of baking and business
Record Journal
| 12.21.17
Lindsay Mongillo ‘12 (A.S. Baking and Pastry) started her own business, Flex Bakery. She makes healthy cookies that replace typical cookie ingredients with healthier, more fueling alternatives, which she sells mostly to local gyms and supplement stores.

Northwell Health Host Talk on “Healthy Eating on the Holidays"
New Hyde Park Patch
| 12.07.17
Dr. Patrick Moran ’13 is a clinical dietitian at Huntington Hospital and alumni of Stony Brook University’s dietetic internship and Master’s program (along with B.A. Culinary Nutrition from JWU). He spoke at a community lecture for Northwell Health to discuss healthy eating during the holidays and tips on how to make healthy choices during the holiday season.

Chef Jarred of The Community House teaches children to use local, healthy ingredients
Fort Myers Florida Weekly
| 12.06.17
Chef Jarred Harris ‘87 teaches and cooks for children at The Community House, a community association in Sanibel, FL. He teaches them about new and healthy foods, how to make them into meals, and how to grow their own food.

Q&A: How One Brand Boosts the Visual Appeal of Its Offerings
QSR Magazine
| 12.01.17
Summa Cum Laude graduate of Johnson & Wales University Jessica Foust ‘07 discusses her work as Culinary Director with Farmer’s Fridge, a brand of healthy chef quality food sold in vending machines in over 60 locations in the Chicago area.

Non-GMO cookbook highlights recipes from around the state
Addison Country Independent
| 11.02.17
Tracey Medeiros ‘97 has written a Vermont Non-GMO cookbook that is comprised of entirely GMO free ingredients and features 12 local farms in Vermont.

At just 29, this dietitian has his 'dream job' — feeding the Milwaukee Bucks
Journal Sentinel
| 10.31.17
Shawn Zell '10 is the first full-time team dietitian in the NBA.

Bailey's Celebrates Anniversary and Introduces New Executive Chef
| 10.02.17
Zachariah Campion ’13 is new executive chef of Bailey’s Backyard in Ridgefield, CT – a restaurant that has become dedicated to providing a variety of sustainable food options for vegetarians and vegans, all while reducing the waste they put into the environment.

Field of Hope uses Lancaster bounty to lighten the medical bill burdens of others
Lancaster Online
| 08.16.17
Profile piece on Jason Hampton ‘00 as he prepares to be head chef for Field of Hope, a fundraising dining event to help Lancaster, PA locals pay for medical expenses.

Chef Danny Wells sources local ingredients, global experiences
Takoma Voice Online
| 07.15.17
Interview with Chef Danny Wells ‘02 about his restaurant in Tacoma Park, Maryland. Fresh local ingredients and global influences are important to his collaborative menu.

Behind the Plate: ‘New American’ cuisine is the focus at Winchester’s TWK
Wicked Local Lancaster Online
| 06.08.17
JWU alum Andrew Tate ‘09 discusses his menu at The Waterfield Kitchen, where he hopes to provide a meal for every palate while using fresh local ingredients.

Gluten-Free and Worry-Free: Pasta Business Gets Help from MBA Student
Health News Digest
| 06.29.17
JWU alum John Depuma ‘00 created his own brand of gluten-free pasta.

New Bluecoast Seafood Grill & Raw Bar to showcase seasoned chefs' talents
Cape Gazette Online
| 05.13.17
JWU alum Doug Ruley ‘96 is named executive chef for opening of Bluecoast Seafood Grill and Raw Bar.

Johnson & Wales students from all four campuses compete in Bake Off and Iron Chef competition
The Denver Post Online
| 04.26.17
JWU Alum Richie Farina ‘05 (Top Chef) hosts Bake Off and Iron Chef competitions with JWU students from all four campuses.

Johnson & Wales grads drive many of Providence’s top restaurants
The Boston Globe
| 03.28.17
The article highlights that JWU alumni are almost single handedly responsible for developing the Providence dining scene and making the city a destination for foodies.

Mother and daughter team up to run The Farmers Table
The Boston Globe
| 02.17.17
JWU associate Professor Lynn Tripp and her daughter Olivia Tripp '14 run The Farmers Table, a café style restaurant with a farm-to-table culinary approach.