Johnson & Wales University

PROVIDENCE, R.I. — October 1, 2018 – The City of Providence has installed 15 conversation benches, designed by a Johnson & Wales University (JWU) graduate, along Wickenden Street in the Fox Point neighborhood.

In collaboration with Providence City Councilman Seth Yurdin, the Wickenden Area Merchants Association and the Fox Point Neighborhood Association, Jonathan Harris, associate professor in the JWU College of Engineering & Design, led a class project in which students submitted designs for benches and tree grates that serve as conversation spaces.

“This kind of project gives our College of Engineering & Design students an opportunity to showcase their talents and capabilities, all while making a positive impact in the community,” said Jonathan Harris, associate professor. “It also provides students a chance to help a neighborhood achieve its goals. I’m proud of this collaboration and look forward to finding other ways to partner with the community.”

“Great thanks to Johnson & Wales University, the Wickenden Area Merchants Association, and the Fox Point Neighborhood Association who worked together to make this project happen,” said Councilman Seth Yurdin, Ward One, who successfully advocated for Community Development Block Grant funding for the project. “This is great example of how our public and private sectors work together to make a better neighborhood for residents, strengthen Providence’s unique urban fabric, and support our local businesses. A special congratulations to JWU Alum, Ali Aljassas, whose design was chosen for this project.”…Click to read more

They say you can’t go home again, but try telling that to Chef Chris Cosentino ’94, whose whirlwind return to JWU Providence after 18 years included visits to his former South Hall room, his old kitchen-classrooms (now completely redone), and even Delaney Gym, where JWU used to hold Distinguished Visiting Chef (DVC) presentations.

Now the “Top Chef Masters” winner and restaurateur (his West Coast restaurants include Cockscomb, Acacia House and Jackrabbit PDX) is being lauded as a DVC himself — the 183rd. Speaking to a packed amphitheater filled with aspiring chefs, he can’t quite get over JWU’s evolution in those intervening years. He’s particularly enamored of the Cuisinart Center for Culinary Excellence, with its gleaming equipment and 360° views: “It’s like ‘Star Trek,’ it’s so different now!”

Cosentino grew up in a family where food “superseded family feuds, politics and religion.” His love of Old World Italian flavors and off-cuts was inspired by his great-grandmother, Rosalie — today, his own trippa Napoletana recipe pays homage to her deft cooking. (Ironically, he hated it as a kid.)…Click to read more

PROVIDENCE – Mim L. Runey, who has served as the Johnson & Wales University Providence campus president and chief operating officer since 2011, will step up as the school’s chancellor effective Oct. 1.

“From the strong pool of candidates that emerged, the board unanimously agreed that Mim Runey is the right leader at the right time to take Johnson & Wales to new heights,” said James H. Hance Jr., chairman of the JWU Board of Trustees and chair of the chancellor search committee, in prepared remarks.

Runey will be the school’s third chancellor in its 104-year history. She succeeds John J. Bowen, who announced his retirement in January.

Bowen will assume the role of chancellor emeritus on Oct. 1 until his retirement at the end of the calendar year.

In a statement, Runey said she is “honored to have been chosen to lead” JWU.

A top priority for her will be the implementation of the five-year FOCUS 2022strategic plan.

“Over the next five years, we will expand and design our academic programs to prepare our students for the challenges of the workplace of tomorrow. We also will be known for our pre-eminence in the study of food. I am excited to lead this new chapter in our university’s history,” said Runey in her prepared remarks.

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This past June, JWU Providence Baking & Pastry Arts student Daylan Torres traveled to Louisville, Kentucky, to compete in a commercial baking competition that’s part of the massive annual SkillsUSA National Leadership & Skills Conference.

Daylan did not attend alone — he was there with 12 other JWU students, all of whom were gearing up for their own tests of their professional competencies. Of that group, 3 earned medals — read about their successes here — and Daylan secured his spot to represent the USA at WorldSkills 2019, which will be held in Kazan, Russia.

At JWU, SkillsUSA is just one of the many National Student Organizations (NSOs) that students can get involved in. Many students join in high school, then transition to collegiate competition. That’s the case for Daylan — he took time to tell us about the opportunities that SkillsUSA participation opened up for him, as well as how his involvement has helped build his confidence, time management skills and connection to JWU. Read on:

When did you first get involved in NSO/SkillsUSA?
I’ve been a part of SkillsUSA since my freshman year of high school. I only really started to get involved in the competition aspect during my sophomore year of high school with the commercial baking competition — that helped me to find my passion for baking. You’re obviously passionate about baking.

Stepping up to the Bakery competition for WorldSkills is a totally different ball game.”

How does competing in commercial baking sharpen your overall skillset?
The commercial baking competition where I competed last year (placing first in the country) really helped me to see the importance of not only practicing, repetition and honing my fundamentals, but of time management, rolling with the punches and keeping your cool.

Stepping up to the Bakery competition for WorldSkills is a totally different ball game. I’m focusing on refining my skills, coming up with new and exciting ideas to make my products stand out, focusing on the details, and what will take me a step up.

Besides all the technical aspects, I’m really trying to build my mental toughness. I’ll be going to another country and competing against extremely talented kids from all over the world. It’s a scary thought, to be honest, but I’m working on it! The prep for this sort of competition will tire you physically and emotionally, so by building that mentality it allows you to focus on moving forward

and persevering.

How did you prepare for the regional qualifier?
For the WorldSkills qualifiers we started out with 12 eligible candidates (Top 3 from high school and college at the national level from the past two years). The first part of the process involves filling out some paperwork and sending our resumes to our potential “expert.” Each student going to Russia in 2019 is paired with an expert in the subject they are competing in; this is the person who will help us along the way as we practice for the international competition. Once paired with our expert, we began to receive modules to complete by a certain timeframe.

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