PROVIDENCE, RI - December 7, 2011 - Singling out JWU’s newest labs, The New York Times highlights JWU's “state-of-the-art beverage laboratory with 20 professional-style bartending stations, including sinks, and a working microbrewery.”
“Other professional culinary schools offer wine studies or classes in spirits and cocktails, but this new lab sets Johnson & Wales apart,” The Times’ Florence Fabricant writes.
Our students agree — just ask recent graduate Casey Wright, head bartender and beverage manager at the Rockaway River Country Club in Denville, N.J.
“I think I was more employable because I had beverage management as a specialty,” Wright told The Times.
Ready to get hands-on in our beverage labs? Get started at our College of Culinary Arts.