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Chasing Big Dreams: Class of 2025 Speakers Reflect on JWU
JWU Commencement serves as a celebration of the Wildcat Way in action — and each year, the student speakers stand tall and proud as exemplars of pride, courage, character and community. This year’s speakers reflect a range of experience, dedication and sheer drive that’s both impressive and inspiring. In their own words, they look back at their JWU experience and what it has meant to them.
Jennifer Lee '25
Campus: Providence
Major: Food & Beverage Entrepreneurship
You might recognize Jennifer Lee from the “Willie on the Street” series on Instagram or from her appearance as the youngest-ever contestant on Hulu’s “Cookie Cupcake Cake,” a high-stakes baking competition.
Lee started her home-baking business, JLee Bakery, during the pandemic. At JWU, she has been actively involved in the Launch Pad, a club supporting student entrepreneurs; she has also worked as a student assistant in JWU’s marketing department — first as a social media coordinator, where she helped boost the university’s online presence, and later as a student blog writer, sharing stories highlighting the JWU community.
After graduation, she hopes to pursue opportunities in TV and food media while working towards her long-term goal of opening a brick-and-mortar JLee Bakery storefront in Mystic, Connecticut.
JWU is full of opportunities, but you have to be bold enough to take that first step.
Describe the first moment when you felt like a true part of the JWU community. What do you think is the most special or unique thing about JWU?
During my very first week on campus, I was on my way to class when I got stopped by someone yelling, “Are you Jennifer Lee?” She had recognized me from my YouTube videos and social media; she told me she freaked out when she found out I was coming to JWU the same time as her.
That moment made me feel so seen, like I wasn’t just another face on campus — I was someone contributing to the energy here.
What’s most special about JWU is how easy it is to find your people. There’s a strong sense of community and ambition. You’re surrounded by people chasing big dreams, just like you.
JWU accomplishment you are most proud of?
One of the accomplishments I’m most proud of is joining JWU’s news team as a student writer.
I started out on the social media team in the JWU Marketing department, but the following year, I got too busy to continue. I figured that was the end of it. But when my old team found out I had more flexibility in my schedule the following semester, they reached out to me about a writing role on the news team. I honestly didn’t think I was qualified — I’ve never thought of myself as a writer. But they believed in me, and that belief gave me the confidence to try.
Since then, I’ve fallen in love with the work. It’s been a whole new world for me — learning to tell real stories, improving my writing skills and gaining experience I never imagined I’d have. It’s opened so many doors and has become one of the most rewarding parts of my time at JWU.
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Advice for an incoming first-year student to help them get the most out of their JWU experience?
Get involved — even if it scares you. Some of my best memories came from moments I almost said no to: Joining clubs, filming content for social media, entering business competitions. Don’t be afraid to be the person who raises their hand, asks the question or says hi first.
Also, get to know your professors — they want to see you succeed, and their support has made all the difference in my journey.
JWU is full of opportunities, but you have to be bold enough to take that first step. And I will say it again: Use all the resources available and take every opportunity you can!
Savannah Riley '25
Campus: Charlotte
Major: Sports, Entertainment, Event — Management (SEEM)
As a first-generation college student from Kingsland, Georgia, Savannah Riley entered JWU with determination and an unwavering focus on her goals.
The oldest of four children and the daughter of an active U.S. Navy serviceman, she learned early lessons about discipline, adaptability and perseverance.
Her sense of focus served her well at JWU, where she balanced a vigorous full-time course load with three jobs, including serving as a resident assistant (RA). Last summer, she took on a standout role as Ridgewells Catering at the U.S. Open Golf Tournament in Pinehurst, North Carolina.
Dive into whatever you can. Making those connections with your professors and putting your best foot forward and just doing the work — that’s what’s going to get you places.
Savannah earned her SEEM bachelor’s degree two years ahead of schedule. Ever ambitious, she hopes to obtain her MBA before turning 21. Ultimately, she intends to pursue her dream career as an events director for the MWR (Morale, Welfare and Recreation) program.
Tell me what’s made you feel like you belong at JWU?
Last year, my “ah-a” moment was sitting in class and doing assignments where you get to know other students. You find people you have so much in common with. Being in classes really helped me find my friends!
This year, I’m an RA on campus. It’s been great being able to connect with new residents and tell them, “I’m here to help you and here for whatever you need. It doesn’t have to be school related.” I’ve really built good friendships and bonds, both with my residents and other students on campus.
I genuinely I feel like I’m a leader on campus. A resident who is friends with my best friend texted me telling me congratulations about the speech. I don't even know her that well, but she knows who I am because of my friends. It’s a close-knit community here, and people are so caring — they care to see your accomplishments.
Moment you’re most proud of?
I took a Directed Experiential Education (DEE) class with Professor Longo. We were planning the SEEM Forum, which is designed for college students to connect with industry professionals.
It was my first time working with upperclassmen and doing something at that level. And this was like the real deal — getting in contact with working professionals, having them come to JWU to really connect with the students. And being able to ask them questions about what they do and kind of set us up for future success, like getting jobs lined up!
[As part of the Forum], we planned a panel and a fireside chat. For seniors, there were sessions on how to transfer from college into the industry. For juniors, session were focused on how to prepare for interviews, internships and graduation. We had a little job fair as well, so students had time to connect with an industry professional they really aligned with.
Advice for a new student?
Dive into whatever you can. It’s okay to be wary of new experiences, but those are going to be the lessons of a lifetime, honestly. Making those connections with your professors and putting your best foot forward and just doing the work — that’s what’s going to get you places.
Note: We would be remiss if we didn’t post a photo of Savannah’s rescue pup, Charlie, who likes going on adventures.
Amelia Warfel '23, '25 M.A.T.
Campus: Providence
Major: Culinary Nutrition B.S., M.A.T.
Amelia Warfel struggled with academics for years before being diagnosed with dyslexia. In high school, she discovered confidence and purpose through her culinary and baking classes.
Enrolling at JWU to study culinary nutrition, she learned to embrace her strengths and turn challenges into opportunities. Her internship at Tulane University’s Goldring Center for Culinary Medicine — where she helped teach culinary nutrition to medical students and the community — fostered a love of teaching, and she decided to pursue her M.A.T. at JWU.
Enjoy the journey. It goes by in the blink of an eye. I wouldn’t be the person I am today without the guidance of supportive faculty, the mentorship from inspiring chefs, the encouragement of my peers and the leadership shown by our deans.
In addition to her teaching studies, she serves as the College of Food Innovation & Technology’s CFIT operations coordinator. In this role, she oversees CFIT’s daily operations, including staff supervision, scheduling and resource management, to ensure seamless department functionality. Ultimately, she hopes to become a registered dietitian and dietary chef.
When did you first feel like you belonged at JWU? What is the most special or unique thing about the community here?
The first moment I truly felt like a part of the JWU community was during my student teaching experience, working alongside Chef [Jonathan] Poyourow.
Standing in front of a class that I once sat in, leading lessons, guiding students, and seeing them connect with the content was surreal. It felt like everything I had been working toward in the M.A.T. program and in my culinary journey had come full circle. I wasn’t just a student anymore — I was a mentor, an educator and a contributor to the very community that helped shape me.
What makes JWU so special is how it blends culinary excellence with meaningful, real-world educational experiences. It’s not just about learning recipes or techniques — it’s about using food as a tool to inspire, connect and create change. I’ve always felt encouraged, valued and surrounded by people who share the same passion for food, education and making a difference.
What accomplishment from your grad studies are you most proud of?
One accomplishment I’m especially proud of from my grad studies at JWU was getting the opportunity to teach nutrition-focused cooking to a wide range of audiences — including educating Brown University medical students and the Providence Bruins. I never expected to gain this kind of experience, teaching people who are so incredibly talented, intelligent and driven.
Honestly, it was intimidating at first. But what grounded me was the shared love for food that connected us all. Each audience was so different, but the mission was the same: to show that cooking nutritious meals can be simple, accessible and empowering.
Whether I was teaching future doctors how to better understand patient nutrition through culinary medicine or helping professional athletes fuel their bodies with purpose, I had to adapt my teaching style, recipes and approach to meet their unique needs.
It challenged me to think critically, communicate effectively, and make nutrition relatable to all kinds of learners. It was a powerful reminder that no matter who I’m teaching, food can connect, educate and inspire.
JWU has changed my life in ways I never expected, and I truly believe it has set me on the path to becoming the person I’ve always aspired to be.
What advice would you share with an incoming student?
My biggest advice to any incoming student is to say yes — join any club that even slightly sparks your interest. Volunteer for every opportunity that comes your way — and be open to discovering passions you didn’t even know you had. Some of the most meaningful experiences I’ve had at JWU came from saying yes to something outside of my comfort zone. You never know where it will lead or who you'll meet along the way.
Also, enjoy the journey. It goes by in the blink of an eye. I wouldn’t be the person I am today without the guidance of supportive faculty, the mentorship from inspiring chefs, the encouragement of my peers and the leadership shown by our deans.
JWU has changed my life in ways I never expected, and I truly believe it has set me on the path to becoming the person I’ve always aspired to be.
