College of Food Innovation & Technology News

Recent Posts

Emilie Fulcher '22 and Jacqueline Gomez '22 tasting Italian regional wines at Foxcroft Wine Co.

Old World Wines Come to Life for Charlotte Students

Sam Farley '21, with Chef Rainer Hienerwadel

5 Reasons Why JWU’s Culinary Program Is the Best

Cookbook author Michael Ruhlman speaks to a group of culinary students in the HAC Amphitheater.

What Drives a Chef? A Conversation with Author Michael Ruhlman

Chef Sky Hanka’s Instagram feed reflects her interest in eating mindfully and exploring the great outdoors.

Build Your Wellness Tool Kit with Chef Sky Hanka '15

Nate Williams '25 at TIAA Bank Field, where the Jacksonville Jaguars have summer training.

How Nate Williams Spent His Summer Feeding Hungry NFL Players

Marketa (Lucas) Appiah '16

5 Career Tips from a Seasoned Chef

image of Amanda Gray in her chef's uniform appearing next to the bread she baked

JWU Student Amanda Gray Wins Gold at SkillsUSA

Chef’s Table 5-course meal designed for the JWU men’s tennis team.

Why JWU Is a Global Culinary Leader

FIT Symposium panel discussion with JWU Providence Chef Matthew Britt, Champe Speidel ‘00, ‘16 Hon. (Persimmon), Paul Kahan (Publican), and Lindsay Tusk (Quince).

FIT Symposium Examines How to Rethink the Culinary Model

JWU Charlotte grad Kayla Weinstein '20 on the job at the Butcher’s Market in South Charlotte.

Culinary Grad Makes Sustainability Her Focus on the Job

Class in session at JWU Providence, 2021.

Why Chefs Wear White + Other Secrets of the Culinary Uniform

Smiling group

What is the Future of Food?

Butternut Squash Risotto

JWU Recipes: Butternut Squash Risotto

Pastry buffet in the foyer of JWU Providences Cuisinart Center for Culinary Excellence

A Day in the Culinary Life at JWU

Foolproof pumpkin pie

JWU Recipes: Foolproof Pumpkin Pie