Business Alums Focus on Professional, Environmental Preparedness
Hospitality Alums Find Career Fulfillment Through Nonprofit Efforts
Recent, Future Tech Grads Network for Career Success
Grad Students, Alums Overcome Barriers to Improve Philanthropy and Education
Taking the Creative Approach to Cuisine and CommunityAs John Elkhay ’77 and his chefs figure out the most dazzling way to present raspberry-flavored blue cotton candy with guests’ checks, his mind moves in 20 directions while speaking about his work and his life.The president and co-owner of Chow Fun Food Group, Elkhay oversees five very different restaurants in Providence, R.I., all with unique menus and themed décor reflecting Elkhay’s eclectic creativity. Not one to let the economy or the competition get the better of him, Elkay recently replaced two of his upscale establishments — one with a French brasserie, Café Noir (for which he spent two weeks in Paris doing research), and the second with a mom-and-pop-style steak and BBQ joint, Rick’s Roadhouse. His other restaurants, 10 Prime Steak & Sushi, Citron Wine Bar & Bistro and Chinese Laundry, a swanky Asian noodle bar, continue to thrive.Despite his chaotic schedule, Elkhay puts as much time and resources into the causes that consume him as he does into his work. In 2000 he and his wife, Suzanne, founded the Ross Elkhay Foundation in memory of their son who died from cystic fibrosis at age 12. The organization helps chronically or terminally ill children and their families with medical expenses, giving them the chance to take a break and have some fun.Working on the fun part, Elkhay committed $200,000 to build an Americans with Disabilities Act-compliant fishing pier in Warwick, R.I. “My son Ross loved to fish,” says Elkhay, who sought out a project to wrap around the activity. Expected to open by fishing season in 2010, the pier will be named after Ross.Rather than pursue a single objective in his philanthropic efforts when a kaleidoscopic approach best suits his style, Elkhay has bought coats, socks and mittens for local needy children, and stoves for families without. He also started Chefs for CF, a fund-raiser that has brought in more than $300,000 for the Cystic Fibrosis Foundation since Elkhay started it in his own kitchen eight years ago.
“So it’s just chipping away,” says Elkhay. “It’s for research … I just do my little piece.” Online > www.chowfunfoodgroup.com
JWU Strikes Gold at International Culinary CompetitionJWU put on an award-winning show at the 22nd Internationale Kochkunst Ausstellung (IKA), the “Culinary Olympics” of the food world. Three chef-instructors and one student took home medals — quite a feat among the more than 1,000 chefs and baking and pastry experts competing from around the world.JWU award winners include Brian Campbell ’04, Charlotte Campus associate instructor, who won a gold medal for his cold food platter featuring seafood, including poached lobster tail and cured salmon. Chef Robert W. Zielinski ’75, associate instructor in the Providence Campus International Baking & Pastry Institute®, earned a silver medal in the pastry division for his bread sculpture, “Autumn Garden Harvest,” a display of sunflowers, autumn leaves, pumpkins, gourds and a large watering can. Daniel Schöfisch, a senior culinary student and culinary events teaching assistant at the Providence Campus garnered a silver medal for his cold food entry “Impressions from the Lake and Sea,” which featured a mosaic of fish, including poached turbot, smoked Tazmanian salmon, and terrine with octopus. Providence Campus associate instructor, Chef Frank Terranova ’94 captured a bronze medal for his cold food entry, a festive platter featuring poached mahi mahi and sockeye salmon with dill and saffron mousse wrapped in a tomato herb gelée, and six appetizers.“I am overwhelmed with pride for the remarkable effort and performances of the faculty and students who put so much time and energy into preparing for this competition. They are consummate examples of the skill and dedication Johnson & Wales is known for,” says Karl Guggenmos ’93, ’02 M.B.A. university dean of culinary education.Supporting the victorious team were apprentice Charles Reid ’08, a graduate student; junior Marc Hienerwadel, a culinary arts student; junior, John Maieli, a baking and pastry arts student; and Jeanette Scarcella ’07, executive administrator.
Denver Campus chef-instructor Eric Stein served as a judge for the
Denver Urban Garden’s Community Garden Cook Off. More than 25 community
gardeners created entries with most ingredients grown by them or
someone they know.