Jolene Addi, 2026
My time at Johnson and Wales felt a bit full circle. It was one of the first experiences I read about at Tufts, and still remember how I told a coworker I wanted to engage in this experience right after my acceptance to the Friedman School. Dean of the College of Food & Technology gave us many tours and treated us to dinner some nights. It was such a pleasure being able to spend time with him and meet other faculty. As someone who’s gluten free, I was nervous I wouldn’t be able to eat much during this trip, but it that wasn’t an issue at all. From shadowing a gluten free dessert lab, making sourdough bread, to eating delicious paella made by J&W students, this very hands-on experience was such a blast and, I’m so grateful to have been granted the opportunity!
JWU incorporates mock fine dining and simulated restaurant labs throughout its culinary arts program to prepare students for real-world industry environments.
Mocktail mimosa (left), seafood stew with white rice and yucca fries (center). As a matcha lover I was so excited that dessert was a matcha mousse cake (right)- the students made gluten-free accommodations for me which I so appreciated! Cake was 10/10!
Healthy (Gluten Free) Desserts Lab
We just so happened to visit on a day students had to make desserts utilizing different combinations of gluten free flours. Little synchronicities like this make me feel I’m right where I’m supposed to be in that moment. It was so cool to learn about all the different types of flour out there to accommodate gluten free consumers. Did you know they sell plantain flour?! Going to try that out soon. Unfortunately, we had to move on to our next activity, so we didn’t get to taste the blueberry muffins we helped make.
Sourdough lab, where we also got to try military packaged meals (right)
Oxtail soup appetizer (left). Delicious Pineapple refresher (right).
Main course: Paella! 10/10 (center). Another synchronicity. Dan, Katie, and Naina were planning to get paella prior to this day, not knowing we were going to be served it during our time at JWU! Another moment that made me feel like I was right where I was supposed to be.
Chocolate dessert lab with a South African chef who had a pastry shop in Boston (left).
Pâte de fruit (right), chewy French jelly used to make chocolates.
Eating lunch family style with the JWU students who made this food – such a cool experience!
Therapeutic nutrition lab! These are the meals that my group made.
Fun fact, the students I was paired with all had J names: Jesse, Jason, and Jordan.
I was so happy to hear Johnson and Wales has quite a robust waste reduction initiative. Students package up and take home excess food made in labs to reduce waste. They also have several bake sales throughout the week to support students!
