jwu:north miami

jwu:north miami

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Germany's BASF Offers Culinary Externship Most people would not expect a chemical company to offer a coveted culinary arts externship program, but BASF in Ludwigshaven, Germany has provided a memorable experience for selected culinary arts students from the North Miami Campus since Johnson & Wales University began offering the opportunity five years ago.

As part of JWU’s curriculum, students rotate through all restaurant operations, experiencing the BASF culinary team’s unique style and producing food on highly advanced equipment. The company’s three major food outlets include a restaurant that’s open to the public and dining centers for its employees and clients. The on-site facilities include a fine dining restaurant that features a seasonal menu and nightly tasting menu, an event space with a buffet restaurant and seating for 1,300 people, a business hotel and 200-seat restaurant, and the largest wine cellar in all of Europe.

“Working at BASF was a great experience because I worked with a lot of different ingredients that we don’t use in the states, and prepared food using different techniques than what we’re used to,” said culinary arts junior Michelle Negron, who did her associate degree co-op with the company in spring 2006.

Culinary arts junior, Dana Beninati’s winter co-op at BASF was so successful that she accepted its offer to stay another three months to learn more from the company. Her favorite event was when she worked at a chemical dinner that highlighted the culinary team’s skills with molecular gastronomy. The dining room staff wore chemist’s lab coats and served the 100 guests some of the most interesting food Beninati has ever seen.

“Being at BASF reinforces the strong fundamentals of culinary arts that I’ve learned at JWU,” Beninati said. “The standards of service and quality of ingredients are so high at BASF. It’s amazing that they are able to do such high production without ever letting quality or efficiency slip.”

Though they were initially experiencing culture shock and homesickness, both Beninati and Negron said the BASF team made them feel welcome. “The team at BASF was so hospitable and always took the extra steps necessary to make sure I was comfortable and succeeding in my position,” Negron said. “I always felt like I was part of their family, which was nice considering I was so far away from home.”

Message to Students: ‘Stand Up for Freedom’ “You can’t help America understand your history if you don’t stand up for freedom, justice and equality — not only for yourself, but for others,” Rep. Carrie Meek (D-Fla.) told a gathering of more than 80 business, culinary arts and hospitality students in honor of Black History Month.

“If you stand for equality, you get upset if someone treats your neighbor wrong because you know history and how far they’ve had to come,” Meek told students.

The first African-American elected to Congress from Florida since Reconstruction, Meek was the keynote speaker at “The Black Evolution: Examining our Past, Present and Future,” a student-run event held in February to help educate the campus community about black history.

“Our students and graduates are in high demand because they are true professionals. I am always so proud to see what our graduates accomplish in the real world, and consider it a true compliment when they return to JWU to hire our students and graduates.” — President Donald McGregor, J.D.