Students shared a fascinating discussion with Brian Hamilton, entrepreneuer and philanthropist, during the College of Business Executive Speakers Series. From his childhood of poverty to becoming a multi-millionaire. Melinda Law, communications & media relations director, captured quotes and student reactions. Read here.
Men’s and women’s cross country, golf and tennis!
"Building on the excellent tradition and foundation of our existing programs, we believe in the importance of enhancing student success through our student athletes,” says Interim President Todd Flaherty, Ed.D.
Read more about the good news in a note to the campus community from Trudi Lacey, director of athletics.
Shawn Geiger, Columbia, SC, SEE; Gunner Tootle. Swansboro, SEE; Tito Villanueva, Gastonia, SEE
Chris Garcia, Monroe, NC, Business Administration; Imani Washington, Okinawa, Japan, Corporate Accounting/Financial Analysis; Chance Wiginton, Franklin, TN, Business
These six seniors have appeared in 244 matches between them, helping the team to a 42-8-3 record over the last four years, including two post-season appearances (and are on track for a third). Men’s Soccer became the first team to be ranked #1 in a USCAA Coaches Poll during their tenure.
Metrolina Career Fair
Thurs, Nov 14
10:30 a.m. - 1 p.m.
*There are 14 Fortune 500 companies!
Admissions is partnering with Boy Scouts of America’s Exploring program where High school students explore different career paths. Once a month JWU will host those students who are interested in hospitality, business and culinary/baking & pastry arts.
“JWU partnership with Boy Scouts of America goes back several years in our campus history, Joseph Campos, director of admissions, says. “This program allows students to have access to the innovative world of culinary arts and the hospitality industry. They now have access to educational opportunities that are associated within the industry and at JWU.”
Tues, Nov 19
Intro to the culinary industry and industry trends
6 - 7:30 p.m.
Congratulations to Mark Peres, J.D., professor, College of Arts & Sciences. Mark recently published On Life & Meaning, 100 Essays Inspired by 100 Guests. His podcast and his new book profiles citizens making a difference in the world.
Chef Peter Reinhart, Assistant Professor Don Taylor, and Professor Howard Slutzky, Psy.D., are included in the book.
Taproom operations to legal compliance to brewery marketing and technical brewing
Tues - Thurs, Nov 5 - 7
Benton Convetion Center
Student tickets $110
JWU intern Cydni Baldwin ‘20 is completing her Food & Beverage Entrepreneurship internship with Foodbuy, a division of Compass Group. The video was written and voiced by Melinda Law, communications & media relations director, and edited by Kelly Coban, instructional design & tech specialist.
Congratulations on a successful start!
Memo from Todd D. Flaherty, Ed.D., interim president
In our Living Learning Communities (LLCs), we provide students with a unique, residential learning experience. An LLC is a residential clustering of students who share academic or special interests.
Jennifer Gallagher, department chair, College of Culinary Arts, says, “There are 93 students in the LLCs this year! The 4th floor of Cedar Hall South is filled with students who want to connect both inside and outside of the classroom.”
78 CCA (40 culinary and 38 baking & pastry arts)
13 College of Hospitality Management
12 College of Business
The next LLC outing is to the Hill Family Farm Corn Maize and the students would love for you to join us!
Friday, Oct 11
Leave campus at 1 p.m.
Return no later than 4:30 p.m.
You can either drive with us from campus or meet us there. Contact Jennifer Gallagher
Learn more about how students can prepare for JWU’s conversion to semesters. A video and FAQs about the transition to semesters can be found on the university’s conversion to semesters web page.
When Hurricane Dorian decimated the Bahamas at the start of this month, Chef Andres and his World Central Kitchen team were first responders helping to feed the residents….just as they did two years ago when Hurricane Maria caused so much destruction in Puerto Rico. We have so admired his dedication to helping those in need that we are in the process of offering an online course for our students and chefs so that they can become certified to join the volunteers for the World Central Kitchen.
We are working on a partnership with his organization and Compass to have our students and other chefs become certified to be able to volunteer for the World Central Kitchen. It will be a one credit online course that a culinarian can take who is interested in volunteering.
- Chancellor Mim Runey, LP.D.
Patrick Stack, assistant professor in the College of Hospitality Management, says teaming professional organizations with JWU’s SEE-M (Sports, Entertainment, Event - Management) program is preparing students for professional success and assisting in securing career opportunities. There are numerous initiatives including events, a mentor program, and ongoing supervision by a steering committee of individuals. The partnering organizations include NASCAR, Octagon Marketing, GMR Marketing, Charlotte Knights, LiveNation & Center City Partners.
“We're very excited to share that our efforts from 2018-19 have directly led to placement with the following organizations,” Patrick says. “We're planning on continuing to ingratiate our program with these employers and excited to see additional career opportunities for students while also raising the profile of our small but mighty SEEM program @ JWU - Charlotte.”
Danielle Doyle, Account Executive
Nathan Grubin & Brandon Lewis, Intern
Aaliyah Mitchell, Account Coordinator
Abigail Durisseau, Intern
Center City Partners
Jamie Hundley, Events Manager
Halle West, Community Relations Intern
Chris Ruiz, Corporate Partnerships Intern
Keep up with everything happening on the court and on the field!
For schedules, rosters, live stream and more…JWU Clt Athletics
In 2015, Linkedln acquired the on-demand training resource Lynda.com that Johnson & Wales University has made accessible to the community through the JWU Library website. Linkedln merged insights from its network with the best parts of Lynda.com to create a new and improved online learning and professional development experience, Linkedln Learning. This online platform has a new interface designed to make it easier for users to add business, software, technology, and creative skills to their professional toolbox. This resource is free to all active JWU students and employees and accessed at linkedinlearning.jwu.edu by using your JWU username and password from any desktop or mobile device.
Various Chefs Choice classes have openings!
Saturday, Oct 5
Best of Burners & Brews
9 a.m. - 1 p.m.
Level 1: WSET Award in Wines
9 a.m. - 1:30 p.m.
True Thai: All About Curry
9 a.m. - 1 p.m.
Chef’s Choice Kids: Brunch Favorites
10 a.m. - 1 p.m.
Read more about the classes. Contact Patricia DelBello for questions.
Nearly 50 middle school students will be on campus to showcase their culinary skills during the Kids Cook with Heart challenge, sponsored by the American Heart Association. Local chefs and registered dieticians taught the students how to create healthy meals and snacks for themselves and their families. The students will showcase their knowledge at a final challenge where they will prepare a dish on their own before a panel of judges.
Kids Cook with Heart is designed to foster life skills in advocacy, leadership, responsibility and teamwork while promoting healthy lifestyles for youth.
Saturday, October 26
9 - 11 a.m.
National farm-to-plate local meat conference
October 6 - 7
Marriott Charlotte City Center
Chef Craig Deihl ‘98 (Charleston Campus), Chef de Cuisine at Hello, Sailor, will present a session to 15 JWU students on Oct 7.
Track Description: Sourcing local meats can be difficult. Every part of the animal must get utilized to its fullest potential to maximize the return on investment for restaurants, especially given the tight margins within the food industry. In this special session Chef Deihl will guide students through hands on instruction in how to turn often discarded parts of a pig into high margin menu items. Students can expect an intimate class setting with adequate hands-on time to fabricate trotters, jowls, and lesser known items into high value products.
More than 400 local meat farmers, James Beard award-winning chefs, butchers, and allied local meat makers and entrepreneurs
25+ local meat sessions ranging from butchery, whole animal utilization, showmanship in meat, charcuterie, etc.
60+ nationally recognized speakers
FYE (First Year Experience)
Panel Discussion: “What I Wish I Knew Then…What I Know Now.”
Upperclassmen and staff are on the panel. Freshmen are the audience!
Presented by Stephanie Heupel, director of residential life. A panel discussion on things they WISH they knew while they were in college.
Tuesday, Oct 22
Tuesday, Oct 15
An interactive student-driven event that will demonstrate the difference between the haves and have-nots. Hunger and homelessness occur in every community across the United States and Charlotte is no exception. This program will provide experiential insight into the daily struggles for millions of Americans who struggle with providing nutritious meals for themselves and their families.Hosted by Student Affairs. Presented by Residential Life and Student Involvement & Leadership.
An interactive student-driven event that will demonstrate the difference between and have-nots. For example, you will see some students eating a four-course meal, while others are sitting on the floor. Hosted by Student Affairs.