  North Miami Campus Honors Star Alumni NORTH MIAMI, Fla. – January 26, 2007 – Johnson & Wales University's North Miami Campus honored two of its alumni as Distinguished Visiting Chefs this month, giving them the opportunity to serve as guest instructors and produce a dinner with current students from the College of Culinary Arts. The honorees, Michael Bloise '98, executive chef of Wish in Miami Beach and Jason Morale '02, now a pastry chef at the Four Seasons in Houston (previously pastry chef of Wish), discussed their memories of being students at J&W, gave tips for a successful career in the food service industry and shared their knack for using ordinary items to create extraordinary dishes (i.e., black pepper in foie gras PBNJ).
Proceeds from the Distinguished Visiting Chef dinners benefit J&W's scholarship fund. Dorothy McCoy, a junior culinary arts student from Pittsgrove, N.J., had an opportunity to work with the chefs and received a $2,000 scholarship at the January 12 dinner. "We are proud to have two of our most accomplished alumni return to campus to share their knowledge with our students," said Chris Wagner, director of culinary operations. "Chef Bloise and Chef Morale are exemplary culinary professionals and strong supporters of J&W, so it was only fitting that we award them as distinguished visiting chefs." about the chefs about the distinguished visiting chef series Johnson & Wales University, founded in 1914, is a nonprofit, private institution. A recognized leader in career education, we offer accredited degrees in business, hospitality, culinary arts, technology and education. With a diverse student body of more than 16,000 graduate and undergraduate students, representing all 50 states and 89 countries, JWU prepares students for personal and professional success by integrating rigorous academics and professional skills, community leadership opportunities and our unique career education model. The university is committed to urban revitalization and thoughtful historic renovation. Through active civic participation and by offering unique learning opportunities, JWU improves the quality of life in its campus communities in Providence, R.I., North Miami, Fla., Denver, Colo., and Charlotte, N.C. For more information visit www.jwu.edu.
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On January 10, Chefs Bloise and Morale gave two demonstrations to more than 100 culinary arts and baking & pastry arts students. On January 12, the two chefs worked with more than 30 students to produce a four-course meal for 60 guests. The duo's menu included three hors d'ouevres, seared diver scallop with arugala, tangerine, basil and cauliflower; crispy wild salmon with raspberry-tomato fondue and lemon-soy; Guinness braised beef short rib with farro, cinnamon, coconut and pickled pumpkin; and Kataifi roasted pineapple tart with Thai basil ice cream.