JWU grad Josef Desimone rarely gets to cook. He’s too busy developing cafés for Facebook’s 25 offices around the world — and leading an ever-growing team that prepares 7,000+ meals every weekday.
Josef Desimone '02“Culinary overlord”Facebook, Palo Alto, Calif.
Josef’s challenge? To create meals:
“We try not to cycle the same thing. If it’s Cuban for lunch, it’s Vietnamese for dinner. The next day it will be French bistro.”
JWU Alumni at FacebookFor Disimone, choosing JWU was simple. “You had to have a degree if you wanted a real job with any of the big players.”
He often thinks about his time at JWU — because he works with his classmate, executive chef Michael “Dean” Spinks. They met freshman year, and been friends ever since.“JWU got me into working in nicer, higher-level places,” says Spinks. “And thinking of culinary arts as more of a career than just a job.” Business of Food ServiceSpinks is great with creative with menus, flavors and profiles. Desimone is the systems guy. “I can take any business and make it efficient; less waste, less cost.” When he takes to the kitchens himself, it’s for board meetings, company meals at Mark Zuckerberg’s home and Facebook’s charity events. “We’re big about giving back: I don’t mind flying in and cooking. And it’s good exposure for the young guys on my team to get out there and work with chefs.”
Stephen felt prepared for his culinary internship at Facebook’s California headquarters. “The menu changes every single day, just like in my JWU classes.” read more
“A chef took me aside and said, ‘If you want to cook, you need to go to JWU.’” Here’s why Stephen chose our culinary program. read more