  Compass Group's Chris Ivens-Brown Promotes PROVIDENCE, R.I. — February 2, 2007 — Chef Chris Ivens-Brown, Vice President of Culinary Development for Compass Group, The America's Division, delivered a memorable seminar to more than 140 Johnson and Wales University students when he was honored as the 149th Distinguished Visiting Chef® at the Providence Campus in Rhode Island. Promoting the global importance of sustainable seafood, Ivens-Brown engaged the attention of the students with an entertaining cooking demonstration, educational quizzes and evocative videos illustrating the consequences to the health of our oceans if environmentally detrimental fishing and fish-farming practices continue. His message resonated with students as it reinforced their ability to change the current course by making ocean-friendly choices both personally and in their future culinary profession. The principles of his presentation were based on Monterey Bay Aquarium's Seafood Watch Program, upon which Compass Group's program is based. As an additional tribute, Ivens-Brown's work was chronicled in the Culinary Archives & Museum at Johnson & Wales, a venue devoted to the preservation of history of the culinary and hospitality industries. Ivens-Brown remarked, "It is a tremendous honor for me to be recognized with this distinction from such a prestigious culinary school. I thoroughly enjoyed my experience on the campus and look forward to continuing to work with the up-and-coming culinary generation." Executive Chef for Compass Group and one of North Carolina's favorite culinary personalities, Ivens-Brown is a driving force behind the growing culinary scene in Charlotte and has helped to shape the vision for Charlotte's nationally acclaimed Charlotte Shout Culinary Arts Experience.
"The Distinguished Chef program began in 1979 and over the years some of the greatest names in culinary arts have visited the campus. The goal of the program is to expose our students to the knowledge and talent of these great chefs as they demonstrate their techniques and art while sharing their personal stories, said Chef Kevin Duffy, dean of the College of Culinary Arts. "Chef Chris Ivens-Brown was our 149th DVC and his presentation was one of the finest to date. Chris has a passion for what is happening in our oceans with overfishing and pollution and his message to the students was that we are all responsible in making sure that the seafood in our oceans is sustainable. He also brought enthusiasm and fun to the program and at times his British wit filled the amphitheater with laughter." 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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