4/25

Exciting Changes at the Downcity Campus: Starbucks, Bookstore and Marketplace

JWU’s Downcity Bookstore is moving to a renovated space on the lower level of the John Hazen White building next to Marketplace. Construction begins on April 23. The new location is set to open in early July. Until then, the store will operate in its current location (One Weybosset Hill).

Marketplace is closed for the remainder of the academic year and summer. It will re-open as a grab and go style concept that will offer a variety of “better for you,” globally inspired products including plant based, flavor rich and gluten-free options.

Marketplace’s former offering of BYOB is not going away. It will be incorporated into the menu rotation at Snowden and Harbor View dining facilities. In addition, some favorite Marketplace items including sandwiches, sushi, chips, and bottle beverages, will be available at Red Mango starting April 23.

Starbucks Downcity will be closing for renovations starting May 20 through early August. In addition to an updated and more modern design, this location will soon offer more food options with warming capabilities.

Kali Trunca Selected for USA D-3 Soccer Team

Kali Trunca Selected for USA D-3 Soccer Team

Having the chance to represent your country is a rare opportunity, and Johnson & Wales University women's soccer player Kali Trunca will get that experience this summer. She is one of 15 student-athletes selected for the USA D-3 soccer team. The USA D-3 Soccer Team have invited NCAA Division III women's players from across the country. This team is comprised of players recognized as All-American, All-Region and All-Conference. Read more.

Faculty and Staff Come Together to Celebrate Service

Faculty and Staff Come Together to Celebrate Service

On Friday, April 13, Providence Campus faculty and staff for the first time came together to celebrate and recognize the dedication and commitment of 159 individuals who have given 2,165 years of service to JWU and its students at the 2018 Celebration of Service event. Two College of Culinary Arts faculty members reached milestones above the rest. Linda Kender, associate professor, was honored for 40 years of service - the highest milestone reached this year. As the first female to win a Les Amis d’Escoffier award for the New England chapter, Chef Kender’s expertise is not only known throughout the university but also throughout the state and region. “During your time at JWU, you have done and seen it all: from opening and working at every JWU practicum education site, to serving as food safety liaison for over 10 years, to writing the university’s initial gold standard for food safety guide, to assisting in academic program launches, and everything in between, your love of JWU is evident in all that you accomplish,” read an excerpt from Chef Kender’s citation. Edward Korry, department chair and associate professor, was recognized for 35 years of service. Professor Korry was described as, “the face of wine at JWU” in his citation. It continued to read, “Whether you’re building sustainable relationships with wineries and wine-makers on behalf of the university, keeping current with industry certifications and connections, creating opportunities for faculty learning (including trips to Sonoma, Napa and Spain), bringing industry speakers into your classroom to present to students, or constantly updating curriculum to ensure our students are best prepared for their careers (including our newly-created craft brewing certificate), you are acutely aware of what needs to be accomplished to keep JWU at the leading edge of the wine and beverage industry.” Congratulations to all faculty and staff honored at this year’s celebration. View the listing of 2018 faculty and staff honorees.trcbauvytzcewsvqfa

Alumni Chef Wastes Not: David Rocheleau '01, MBA '10

Alumni Chef Wastes Not: David Rocheleau '01, MBA '10

The stats on food that is simply wasted is staggering. 40% of the food grown in the U.S. goes uneaten. However, Chef David Rocheleau, a graduate of JWU, is moving to lower that statistic in Rhode Island. He cooks up meals everyday at Crossroads Rhode Island, the area's largest homeless services organization. As the organization's executive chef, he incorporates local ingredients that farmers and restaurants donate to the organization. In a feature profile with Providence television station WPRI12, Chef Rocheleau described what he can offer to some of the state's most vulnerable citizens. "I’m able to provide them with something healthy that they might not be able to provide themselves." Read more.

Commencement: Before You Give Out Information ... Read This

When you provide information about this year’s graduation ceremonies, please make sure that you FIRST take time to review the commencement website in its entirety. It has all of the necessary information and instructions that students & their guests need. Please direct them to go to commencement.jwu.edu/providence as well so they can review the site in full. This helps ensure correct information is shared. For your convenience, please read and reference this #JWU18 Commencement Expectations sheet, which summarizes ceremony dates & times, arrival instructions and other important reminders for students & their guests.