JWU Newsmakers



  • Michael Sabitoni ’90, ’92 M.S., CHE, chairperson, College of Hospitality Management, makes a visit to Bonchon sound worth the trip in his interview with FSR Magazine. The full-service brand that began in Korea and has gone global, with closest locations in Massachusetts and Connecticut, is showing signs of becoming a formidable competitor to its fast-food rivals. Read his reasons for its growth in this article, “Bonchon’s Rapid Rise to Fried-Chicken Stardom.”

  • College of Culinary Arts Assistant Dean TJ Delle Donne ’04, ’07 M.A.T., has been a reliable source for the Worcester Business Journal as the area develops as a food destination. While its restaurant scene has improved, it still fights for talented chefs and industry respect. Chef Delle Donne shared insight to help offset that problem. In another story that appeared this summer, he assessed how the region's new Worcester Public Market is on trend.

  • JWU celebrated the opening of The Center for Media Production with a ribbon cutting ceremony on October 4. The program concluded with video messages from ABC 6, NBC 10 and WPRI 12 reporters. NBC 10 covered the story during the stations Friday evening newscast, as did ABC 6.

  • The appointments of Joe Greene as vice chancellor of finance and administration, and Maureen Dumas, Ed.D., as vice president of advancement and university relations, were spotlighted in “People on the Move” section of Sunday’s Providence Journal. Read more.

  • College of Hospitality Management Professor Paul Bagdan was interviewed for Bloomberg News for the article, "Should you tip your Uber driver? A new guide to tipping in the gig economy." He refers to the add-on tip option now offered through the iPad point of sale systems as "guilt tipping." The story is full of tips for every type of biz and was picked up by more than 20 other outlets including the Chicago Sun and an outlet in the Cayman Islands.

  • At a food festival last month in Greenville, South Carolina, José Andrés shared with attendees that he and JWU are working together on an online training program for prospective aid workers. Students who complete the one-credit course will be certified to volunteer with World Central Kitchen, Andrés’ nonprofit. JWU and Andrés are in the early planning stages of this course. The Post and Courier reported on this exciting new opportunity for students.

  • Kevin DeJesus, Ph.D., assistant professor in the John Hazen White College of Arts & Sciences, spoke with Steve Klamkin on WPRO radio about the speech delivered by President Trump at the United Nations meetings.


  • Scammers are now targeting Google Calendar. In an interview with NBC 10 Consumer Advocate Emily Volz, Nicholas Tella, director of information security and adjunct faculty in the College of Engineering & Design, shared safety tips users should know when encountering unfamiliar calendar entries. Watch now.

  • Roger Achille, professor in the College of Business, contributed a commentary piece to SHRM (Society for Human Resource Management) Magazine that reviews a case of possible workplace discrimination involving a member of the military. Read more.

  • On September 12, JWU joined the Providence Police Department to celebrate the opening of a new police substation on the Harborside Campus. LeRoy Rose, director of campus safety & security, served as the emcee and Providence Campus President Marie Bernardo-Sousa, LP.D., ’92, and Providence Police Chief Hugh Clements Jr. delivered remarks. NBC 10, WPRI 12, ABC 6 and WPRO radio all covered the event.

  • Maeve McAuley ’22 is a Baking & Pastry Arts student who lives on campus with her dog, a Teacup Maltipoo named Dallas. They roomed together during Maeve’s first year at JWU and have returned together for this academic year. NBC 10 reporter Amanda Hoskins visited the Providence Campus to meet them and learned more about JWU’s pet-friend policies from Nev Kraguljevic, director of residential life. Watch now.

  • Diane Santurri, associate professor in the College of Engineering & Design, joined Gene Valicenti on WPRO radio to discuss Apple’s 2019 product launch. Listen now. Santurri also spoke with NBC 10 Consumer Advocate Emily Volz about the new price point and features of Apple's new iPhone 11 products. Watch now.

  • During the summer months, Chef Peter Kelly, associate professor in the College of Culinary Arts, took time to work with a writer seeking an expert with historical perspective on the multi-cultural wedding tradition of serving cookies for dessert. Kelly takes it all the way back to hot rocks in Neolithic times. Read For immigrant families, a sweet wedding tradition preserves a taste of home, appearing in Religion News Service.

  • The increased popularity and sales of bulletproof backpacks continues to make headlines. Kristen Regine, professor in the College of Business, discussed the retail trend with WPRI 12 Consumer Investigator Susan Campbell. Watch now. Regine also spoke with Campbell about the record consumer spending projections for the back-to-school shopping season. She also offered insight on the growing trend of donating school supplies to parent teacher organizations and teachers. Watch now.

  • On Wednesday, September 4, The Valley Breeze spotlighted Joe Greene’s appointment as vice chancellor of finance and administration. Read more.

  • One year ago, JWU Providence entered into an agreement with National Grid called a Strategic Energy Management Plan (SEMP). Matt Fannon, JWU’s energy conservation manager, explains the benefits of working with National Grid in this article, “National Grid’s energy efficiencies fuel savings for JWU.”

  • Students are heading back to school. Kristen Regine, professor in the College of Business, tells NBC 10 Consumer Advocate Emily Volz that there will be record consumer spending this year, thanks in part to the need for laptops, tablets and other gadgets to complete homework. Watch now

    . In a separate interview with NBC 10, Regine discussed the surge in sales of bulletproof backpacks. Watch now.


  • Sales of bulletproof backpacks have surged after recent events across the United States. In an interview with ABC 6 reporter Liz Tufts, Kristen Regine, professor in the College of Business, analyzed this growing trend and shared tips for consumers who may consider purchasing such an item. Watch now.

  • BringFido, which positions itself as the world's leading pet travel and lifestyle brand, reached out to JWU to find out more about our pet-friendly campus. JWU is one of seven universities featured in, "Where to Get Fido's Bachelor of Barking." Read the story. (No, JWU does not offer degrees in barking).

  • Presidential candidate Andrew Yang tried sweetening his prospects in Rhode Island with an Instagram featuring Del's Lemonade – with a straw. Michael Sabitoni, department chair, College of Hospitality Management, advised approaching the sweet and tart treat as if it were a wine or brandy, eliminating the straw. Read Providence Journal's Mark Patinkin's humorous (and perhaps prophetic) recent column: Del’s photo stirs political controversy.

  • Michael Fein, dean of the John Hazen White College of Arts & Sciences, was profiled by Providence Business News as part of the publication’s 5 Questions With column. Read more.

  • Amy Wagenfeld, associate professor of Occupational Therapy in the College of Health & Wellness, says a sense of isolation can be nearly as detrimental as a lack of physical activity for people with injuries and diseases. Read more in Providence Business News.

  • In an interview with Providence Business News, Kristen Regine, professor in the College of Business, discussed the evolution of Providence Place Mall and trends in the retail industry that indicate what the future may hold for shopping malls across the country. Read now.

  • Johnson & Wales was mentioned in a number of media stories highlighting the Rhode Island International Film Festival including Rhode Island Monthly, Providence Business News, Providence Daily Dose and the Cranston Herald.

  • The Newport Daily News ran a trio of stories highlighting three female executive chefs based in Newport, RI:

  • The July/August 2019 edition of Club Management, the official publication of the Club Management Association of America (CMAA), included the This Week at JWU story about College of Hospitality Management faculty and students who attended the New England Chapter's First Annual Faculty Private Club Immersion Tour in May.

  • JWU’s Occupational Therapy Doctorate program was spotlighted in the August issue of OT Practice, a magazine published monthly by the American Occupational Therapy Association.

  • The countdown is on to Kazan, Russia. That's where the 45th International WorldSkills Competition takes place beginning August 22. JWU student Daylan Torres ’20 is pumped to represent the U.S. in the bakery competition. He was the lead story in the recent Providence Journal Food Notes column.

  • We've all tried to stretch a meal, especially hamburgers at this time of year. Same with the tips that Todd Seyfarth '01, RD, CSSD, associate professor and department chair, Nutrition and Applied Dietetics, has for making those burgers healthier. KOMONews of Seattle tracked him down. Read the companion blog and take a listen to the interview.

  • WTOP radio, Washington, DC, came across recent interviews in US News & World Report with Colleges of Business and Hospitality Management Professors Paul Bagdan and Brian Warrener, respectfully, who have become the go-to experts for anything related to tipping in the service industry. Noting DoorDash's controversial tipping policy, WTOP wanted answers for its listeners. Take a listen to Bagdan's interview and read WTOP's companion website story.

  • The Culinary Museum, a resource for the JWU community, is also a goldmine for writers, researchers, historians, and foodies. Shana Klein, assistant professor, Kent State University, has published an article about the groundbreaking canning machine known as the Ginaca that profoundly advanced the pineapple canning process. She includes an image of a 1928 Dole Hawaiian Pineapple Company advertisement obtained from the museum. See the nearly 90-year-old ad in Food, Fatness and Fitness.