jump to navigation

My week at Johnson and Wales University in Miami August 31, 2013

Posted by southtechculinary in Uncategorized.

Contribution by Staff Writer Raynesha.  

On the week of July 21st, I spent five days at JWU Miami campus.  Spending that amount of time at such a renowned culinary college was an unbelievable experience.

On day one we got all settled in. It was amazing to me that people traveled from all parts of the US. Some came from as far as the US Virgin Islands and Puerto Rico to the West Coast of California.     Ray jw2      

    We stayed in Biscayne Commons Residence Hall and that’s when I met my roommate Grace, who was from Tampa, FL. After a day of meet and greet and just hanging out, it was time to get started. We were about to experience three days in a full service kitchen. Each day we were challenged with a different cuisine. On Monday, we prepared Asian cuisine, Tuesday, we prepared Italian cuisine, and Wednesday (my personal favorite) we prepared American cuisine. After our initial morning class, we were allowed to choose from three different classes: Baking and Pastry Arts, High School Entertainment, and Mixology.  I chose to do Baking and Pastry Arts 1&2 and High School Entertainment. I loved these classes because it was a chance to Ray jw3experiment with all your skills and to learn more about each specific art.  Thursday (the last day) was presentation day when your family and friends were able to come and try all the different foods. Each kitchen was given a specific cuisine to present foods from the different countries & styles. The different countries represented were: Bahamas, Costa Rica, Germany, India, Southern, and Spain. My group was assigned to the Bahamian kitchen, some of the things we prepared were conch fritters, coconut shrimp, and we made a drink with coconut water called sky juice. It was fun to see all the different styles of cuisines and to get a taste of each country.Ray jw1this workshop at JWU gave me an opportunity to work in a full service kitchen, as well as helped me develop an understanding of the importance of teamwork and patience. The importance of everyone paying attention and doing their share was essential to a productive and smooth day. We had three intense 12 hour days of cooking.  As hard as we worked, we definitely enjoyed late night hang-outs, which led to new friendships. As you can imagine by the end of 5 days we were exhausted, but the experience was well worth the blisters and the pain. After all that, I am more excited and can’t wait to do this for the rest of my life.Ray jw4



   1. induction cooktops with downdraft - November 23, 2013

You must participate in a contest for probably the greatest
blogs on the web. I’ll recommend this site!