Priya Iyer, 2024

Spring Break at JWU: Student Experiences

The Power Within the Kitchen

Reflecting on my recent Spring Break spent at JWU with FNII, I genuinely appreciate the profound impact it had on my journey through grad school. A big thanks to FNII for orchestrating this innovative collaboration—four days packed with so much!

Entering the world of agriculture and environment at the Friedman School, I understood the importance of familiarizing myself with culinary environments early on. My stint at the Johnson and Wales University Centre for Food Innovation & Technology proved invaluable as I near the end of my graduate studies. It stands out as one of the most distinctive learning opportunities I’ve encountered within a condensed timeframe. The breadth of impact was remarkable, owing to the diverse sequence of learning tools encompassing hands-on labs, guided tours, lectures, discussions, and explorations!

As an advocate for sustainable food systems, I embarked on my visit contemplating the proximity of culinary settings to environmental sustainability. It prompted thinking on the varied stakeholder roles within food systems, each bearing equal significance and potential for influence.

Through the four long days, I immersed myself in JWU’s multifaceted culinary offerings alongside two fellow students. We were privileged to partake in a series of kitchen labs, each offering unique insights and lessons. From sessions on health and wellness cooking and regenerative food practices to exploring plated desserts, contemporary culinary techniques, ancient grains, and artisanal breads, each lab constituted a universe of its own. We delved into themes encompassing nutrition, environmental stewardship, cultural diversity, and the innovative utilization of ingredients—all meticulously crafted to broaden our culinary horizons.

Amidst our culinary explorations, we savoured the menus curated by fellow culinary students—embarking on a gastronomic journey around the globe in just a few days! Engaging with various chefs and seasoned industry professionals, we were treated to diverse dining experiences. From themed ‘international cuisine’ dinners highlighting regional ingredients to pop-up concept dinners showcasing culinary creativity and discipline, and even a wine exploration session that revolutionized my perception of wines forever—I’ll never look at a wine bottle the same way again! A word of advice—keep an eye out for the vintage, grape varietal, region, and producer for quality wines.

Beyond the realm of cooking, immersing myself in culinary culture, hospitality, and discipline has left a lasting impression. Watching cooking shows has always been inspiring but experiencing it first-hand was truly transformative!

This experience sparked a profound shift in my perception of culinary studies. The inherent interconnectedness between culinary arts, sustainability, and nutrition became glaringly evident. It underscored the imperative of collaborative efforts across disciplines. Whether chefs, scientists, policymakers, industry professionals, nutritionists, or environmentalists—they all have a place in the kitchen. Witnessing the transformative potential of the kitchen first-hand was nothing short of awe-inspiring.