Chris Young + Tulane + JWU = Culinary's Future

“Up until now, when we went to school to become chefs, we didn’t really learn the hows and whys,” says “Modernist Cuisine” co-author Chris Young. So Johnson & Wales University has joined forces with him to develop a new curriculum — one that makes science an equal partner in culinary education.

“We are a culinary university, not just a ‘cooking school’," says dean of culinary education Karl Guggenmos '93, '02 MBA. “We have a strategic commitment to embrace culinary arts as equal parts art, craft and science, with the full depth and breadth of the university’s infrastructure behind it.”

Our new curriculum, set for 2014, brings the practical, scientific and creative aspects of the kitchen into balance.

Other aspects of the university’s multi-year culinary innovation project are in various stages of development, including:

“I really look forward to the way that JWU students are going to use these ideas to innovate and bring better food to society,” Young says.

Better Science, Better Chefs
“Helping students better understand how science applies to food will, ultimately, make them better chefs,” says associate professor Lynn Tripp. “It will also encourage them to think analytically, as well as creatively, outside the box.”

And by mastering the underlying science, students will be able to take advantage of alternative career paths and creative opportunities for career progression.

Join Culinary’s Next Generation
“We already have hundreds of alumni working in research and development, food manufacturing and culinary nutrition,” adds James Griffin EdD '88, '92 MS.

“Expanding our offerings in the areas where culinary arts overlaps with science is a natural evolution for JWU.”

Ready to join them? Get started in our College of Culinary Arts at our Providence, North Miami, Denver and Charlotte Campuses.

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