Brothers and Sisters
Friends and Mentors
Sanae Halprin ’91
Sanae Halprin ’91 is sommelier for BARMASA and Shaboo at
Aria Resort & Casino in CityCenter in Las Vegas, Nev. She has
served as sommelier at some of Las Vegas’ finest venues including
Bellagio’s Sensi, Todd English’s Olives and Jasmine. Sanae is also a
certified Kikisake-shi (saké sommelier), and hopes her industry
expertise will eventually take her around the globe to learn about
new cultures, food and wine.
Memorable JWU personality Francis [Koon Fah] Wong ’89 a very energetic, kind,
big-hearted guy from Singapore. We met in the
International Club and we’re still friends
after 21 years.
Defining moment When I passed the Advanced
Sommelier exam on the first attempt
in October 2009.
Career advice for new
Nothing is made easy. You can
get a result only when you work
hard on it.
Heroes My parents who believed in
me and sent me to the U.S.
as an exchange student
when I was only 15. Virginia
Philip ’89, a female master
sommelier at The Breakers
in Palm Beach, Fla.
websites www.guildsomm.com, www.mastersommeliers.org, www.winespectator.com
James Fisher, MBA ’96
James Fisher, MBA ’96 is an assistant vice president of State
Street Investors Services in Boston, Mass. As senior manager
of risk oversight with 15 years of experience in financial
services, he provides support for clients with $147 billion in
assets under management. Before joining State Street, James
monitored fund trade for MFS Investments, developing and
enforcing trading rules on mutual funds held in 401K
retirement portfolios. He built relationships with more
than 60 mutual fund companies to ensure that the
actions of a few individuals would not adversely
Most important ingredient in life The key ingredients are perseverance, focus,
optimism, laughter and love.
Impact of campus involvement Being a resident assistant (RA) helped me
develop my people skills — more than
any class, seminar or experience.
The ability to understand all sides
of an issue, identify the key players,
recognize the emotion of an issue, and
come up with a solution is invaluable.
Career statisfaction I am satisfied with my current role, but my drive,
will and ambition push me to exceed the career
goals I set for myself after graduation from JWU.
What brought you to JWU The curriculum allowed me to take classes in my major
my first year and being a thousand miles away from
home allowed me to grow as a person.
Career advice for young alumni Be flexible. Whatever you do, do it well and give your all.
You can learn something from even the worst job.
Dana E. Herbert ’00
Dana Herbert ’00 is the owner and pastry chef of Desserts
by Dana in Bear, Del. Known for his creative wedding cakes,
sugar sculptures and custom cakes, Dana has been featured
on WEtv’s “Wedding Cake Wars” and TLC’s “Ultimate Cake
Off.” Desserts by Dana was selected for the 2008 and
2009 Best of Bear Awards in the Wedding Supplies
category by the U.S. Local Business Association
(USLBA). He is also the author of the “Sweet and
Savory Union Cookbook.”
Lessons from JWU Life is truly what you make of it.
If you practice like a champion
then you will play
like a champion ... It is
up to us to choose to
Best advice You can achieve anything you want
in life. It’s a matter of how bad do
you want it and are you willing to
sacrifice to get it
Source of career passion My desire is totally unquenchable.
I am always pushing, watching
every TV show, looking through
every magazine, taking classes,
teaching classes ... I’m like
a computer. Even when it
looks like it’s in sleep mode, it’s
continually calculating and
Defining moment In 2006 when I was the pastry chef
in charge of the National American
Culinary Federation (ACF) Convention
in Philadelphia ... I had to clearly
motivate my staff and exceed many
expectations ... I felt like I had arrived
and was pressing forward.
J. Hugh McEvoy ’78, CEC, CRC, CdR
J. Hugh McEvoy ’78, CEC, CRC, CdR. is owner and
president of Chicago Research Chefs LLC. J has a long
record of success in conceiving new culinary products
and prototypes, and bringing them to a global market.
He teaches at Kendall College as an adjunct culinary
professor. He is a syndicated weekly columnist for
StreetWise newspaper writing on trends, food, nutrition
and fitness, and food editor for Prepared Foods
magazine, a nationally published trade monthly
on the food and beverage industry. Recently, J
co-authored a children’s book, “What Color
is a Pickle Pie?”
What brought you to JWU My mother was a professional chef. Working with
her in pro kitchens from a very early age
gave me a love of the culinary business.
By the 10th grade I knew where I was
headed ... to J&W.
Memorable JWU experience One of my first-year “home room”
classmates was Emeril [Lagasse] ’78.
He and I wrecked quite a few recipes
together that first year. His drive
and determination were contagious.
entrepreneur or team player I have always been an innovator.
Then I became an entrepreneur.
Because of that, I have sometimes
been called a rebel.
I created a job as “research chef” long
before there were any research chefs.
Hero My mother. She worked full time as a
professional chef until she was 72.
Favorite quote “A little butter never killed anyone!”
— Julia Child said it to me.