About This Site

Culinary = Art, Science, Craft and Business

 

Becoming a well-rounded culinary professional is about more than great technique. JWU's multidisciplinary approach to culinary education balances creative artistry with practical know-how, scientific understanding and integrated managerial and leadership skills.

 

The 1,100+ recipes and baking formulas in JWU’s Recipe Library take their cue from classical to modernist cuisines, and are developed by our students, faculty, and distinguished visiting chefs. Categories include 37 geographic regions, 20 food categories, 10 allergens, 8 dietary preferences, 6 courses, and 5 meals.

 

JWU’s Recipe Library will only grow and refine as our approach to culinary education continues to evolve.

 

Reminder: Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

 

While Johnson & Wales University strives to protect students with food allergies, the University does not guarantee that any individual food or piece of equipment is free of any specific allergen.

Related Links

College of Culinary Arts