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  • Science: Culinary’s Next Frontier
    JWU's innovative collaboration with Chris Young of “Modernist Cuisine” is focused on making science an equal partner in culinary education — and a seismic shift in how you young chefs will learn your craft.

    “We are a culinary university, not just a ‘cooking school,’” says Karl Guggenmos '93, '02 MBA, dean of culinary education. “As such, we have a strategic commitment to embrace culinary arts as equal parts art, craft and science, with the full depth and breadth of the university’s infrastructure behind it.”

    Learn more about JWU’s culinary innovation project, including the new curriculum set to roll out in 2014.

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