As JWU nears the century mark, share in
our enthusiasm and pride as we recount our
university’s rich and vibrant history.
The Johnson & Wales College business program saw the
advent of the hospitality division in 1972. Students could
pursue associate degrees in hotel-restaurant management,
travel-tourism management or a travel-tourism diploma. The
first bachelor’s degrees in hotel-restaurant management were
awarded in 1975 and in food service management in 1978.
In the early 1970s, David Friedman ’75 Hon., then CEO
of Paramount Restaurant Supply in Providence, offered to
donate and renovate buildings to house a culinary program
at Harborside Park. President Morris Gaebe ’98 Hon., Vice
President John Yena ’06 Hon. and Director of Admissions
Manuel Pimentel Jr. ’98 Hon. researched the food service
market and tie-ins with the hospitality program. After initially
hesitating, the trustees approved the proposal, stipulating a
minimum of 80 applicants by May 1973.
In fall 1973, 141 students reported for orientation at the
School of Culinary Arts. Led by Belgium native Franz K.
Lemoine, it offered an associate in science degree focused
on food preparation and service, training students to become
professional chefs. Lemoine appointed chef-instructors
Hugh Larkin, David S. Howe, Socrates Inonog and Joseph
Weigand, recognized experts in their culinary disciplines.
Within the decade, the program experienced phenomenal
enrollment: 400 in 1974; 800 in 1975; 1,200 in 1976. The
launch of the culinary program had a major impact on the
scope and success of the institution.
l-r: Franz Lemoine, director of the culinary arts program, and President
Gaebe ’98 Hon., accept a contribution from Nicholas Follachio, president
of the Connecticut Chef’s Association, in November 1973.