College of Food Innovation & Technology News

Recent Posts

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

Advance your culinary skills the JWU way – in your own kitchen, on your own schedule.

JWU to Deliver ‘Game-Changing’ Online Culinary Degrees

JWU culinary lab

Top Culinary School Supplies

Tobias Simon '20 in the lab at McClancy

Turning a Passion for Applied Food Science into a Career

Visiting Wild Harmony Farm to learn about the harvest.

Harnessing the Transformative Power of Food

Michael Levine bringing food to students

Michael Levine '12 Combats Pandemic With Food

Chef Kyle Williams '06 and his Live Blue Cafe team delivering food to Kansas City.

Cooking for the Community: Chef Kyle Williams '06

Chef Neath’s Cambodian Curry

Rediscovering the Joys of Home Cooking with Michael Ruhlman

Chefs Timon Balloo '00, Lindsay Autry '04 and David Kinch '81, '14 Hon. are all semifinalists for this year's James Beard Foundation Awards

JWU Alumni Nominated for 2020 Beard Foundation Awards