To keep education accessible and affordable, JWU is budgeting $112 million in institutional aid in 2009–2010, leveraging federal programs and seeking donor and alumni support for scholarship funds so driven students have greater opportunities.

Morisha Gaul ’10 and her family left Georgetown, Guyana, their hopes and dreams in tow, for the possibility of a better life in America. “I chose Johnson & Wales because of its dedication to the success of students … JWU has introduced me to industry professionals who can help me achieve my ambitions,” says Gaul. Her goal is to be an entertainment lawyer, and the Di Leonardo Scholarship the hospitality major received, “encouraged me to pursue greatness in the classroom, and it gave me the opportunity to actually do so.”

Gaul is fully immersed in the JWU experience at the North Miami Campus. She’s active with the Honors Scholastic Society, the campus’ literary magazine and student newspaper, and is a member of the Dean’s Student Advisory Committee. “The scholarship took a lot of pressure off my family and me. JWU has helped me become, not only a better scholar and professional, but better person.”

“Johnson & Wales works very hard to get their students the most amount of scholarships possible,” blogs Kellyn Nabozny ’11, on the popular portal www.chef2chef.net. JWU’s institutional aid helped her stay in school. Nabozny blogs independently and frequently on her experiences, faculty, even her Student Financial Services advisor who helped come up with the right funding and loan combinations. “You’re not a number here; you’re a person.”

Moving from Michigan to a new life in Denver was difficult, but she is grateful. “I’ve learned so much at JWU,” Nabozny says. “Not only the technical aspects of making everything. … Lessons on working with others, how to be a manager and run a kitchen are more valuable than any recipe.”

What brought Nabozny to JWU? The opportunity to flex her creative muscles in baking and pastry labs, take a food writing class and take part in student activities. What keeps her here? All that, and the ability to complete her bachelor’s in food service management on JWU’s online learning platform, her goal of opening her own bakery and the comfort of graduating without overwhelming student loans.

U.S. Marine Jason McCoy ’13 graduated high school in 2004 and returned home to Concord, NC in 2009, after active duty in Iraq and Afghanistan. Inspired by a food and nutrition teacher, McCoy considered joining JWU’s inaugural Charlotte Campus class, but upon graduation answered the call to serve his country instead.

Upon returning home, he pondered a career in law enforcement, until his wife, Samantha asked, “What happened to becoming a chef?” A campus tour reignited McCoy’s excitement. “JWU’s high standards in culinary attracted me,” but the cost of a private institution raised concerns.

“Then I connected with Ms. Seamon and that was huge.” JWU’s curriculum associate, Susan Seamon, works in Student Academic and Financial Services and informs veterans like McCoy of JWU’s participation in the Yellow Ribbon Program — a dollar-for-dollar federal match within the latest GI Bill. Seamon and McCoy studied the intricacies of the bill. Provisions include payments for tuition, fees, housing, books and supplies stipend. McCoy contacted the Veterans Administration and in September 2009 embarked on his culinary arts degree.

“I’ve always wanted to do this … I can’t wait to see where it leads,” McCoy says excitedly. “I’m blessed, JWU is proud of veterans and I couldn’t have come here without the matching funds.”

Image l-r: Morisha Gaul ’10, Kellyn Nabozny ’11, Jason McCoy ’13