Transforming the Culinary Landscape

Cuisinart Center for Culinary Excellence PVD ExteriorA state-of-the-culinary-arts building, the newly-opened Cuisinart Center for Culinary Excellence (CCCE) will cement the university’s standing as one of the world’s preeminent culinary institutions. In this video, Karl Guggenmos, university dean of culinary education, discusses the new facility.

The 82,000 square-foot CCCE supports JWU’s world-class, industry-relevant curriculum, and features cutting-edge equipment in a diverse array of production environments, including:

  • 30 Teaching labs and classrooms
  • 9 Hot kitchens
  • 2 Garde manger
  • 2 Bake shops (including an artisan bread lab)
  • 7 Pastry labs and chocolate labs
  • 2 Meat-cutting and fabrication labs
  • Storeroom, shipping and receiving area
  • 3 Dining rooms
  • Oenology (wine) lab
  • Microbrewery
  • Mixology lab
  • Academic learning space

Many labs also incorporate individual induction work stations.

JWU Cuisinart Center for Culinary Excellence PVD dining roomJWU has always believed in the value of incorporating real-world, hands-on experience into the curriculum. The CCCE enhances this model by providing three exquisite dining rooms — connected to the cutting-edge kitchen labs — where students prepare fine cuisine and serve visitors, faculty members and other students. Each dining room has its own visual theme and level of formality. In these live à la carte settings, students learn rigorous kitchen and dining room procedures as well as the practice of proper etiquette.

The CCCE also supports JWU's commitment to social responsibility and has been LEED (Leadership in Energy and Environmental Design) certified. Using universally understood and accepted tools and performance criteria, the certification is a green rating system that encourages sustainable building and development practices.

“Not only is this building in keeping with our strategic plan,” says University Chancellor John Bowen '77, “it will elevate culinary education at Johnson & Wales and across the globe.”