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 1,457 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
- 8 dietary preferences
- 6 courses
- 5 meals
JWU's Recipe Library will only grow and refine as our approach to culinary education continues to evolve.