Join us today from JWU as we delve into the transformative world of culinary education with Dean Jason Evans of Johnson & Wales University, Providence, RI. With a unique blend of economics and a visionary approach to food sustainability, Dean Evans is steering JWU towards a future where culinary education intertwines seamlessly with health and nutrition education.

In this episode, discover how JWU is reshaping the culinary landscape to forge connections between food, the economy, and health. Learn about the innovative program opportunities that extend beyond traditional roles to empower students for a sustainable food future.

I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

“If you change the way people eat and the way they think about food, you can fundamentally change how people experience poverty. You can change how long people live. It affects their overall health and even their mental and emotional well-being. Essentially, it alters how they live every day of their lives.”

I think culture beats strategy every day, and building a workplace culture means that you model it in every aspect of your own behavior. So my faculty and staff must know me. Otherwise, it’s difficult for them to understand my intentions.

Johnson & Wales University

Dean Jason Evans

Jonhson & Wales University

JWU Providence Campus

JWU Alumni