Where the “Best of Careers” Begin

Johnson & Wales University (JWU) has trained some of the country’s most influential and celebrated food, nutrition and hospitality professionals and entrepreneurs. At JWU, “food” is taught in its larger context so that students leave ready to drive new trends around global flavors, wellness and sustainability. Hands-on experiences are at the heart of how JWU’s College of Food Innovation & Technology teaches critical skills and inspires creativity among its students, whose savory and sweet creations appear regularly in student popup events. In honor of Flavor & The Menu’s “Best of Flavor” edition, here are four standout creations, representing both campuses in Providence, R.I., and Charlotte, N.C.

Culinary Roots Run Deep

Precise seasoning is a sort of alchemy, which once perfected, can transform a dish into something golden. Beyond taste, these ingredients also call forth the culinary traditions and personal experiences of the dish’s creator. In his Sacred Herb entrée, JWU student Josue Cervantes spotlights epazote, a pungent, lesser known herb native to Mexico and Central America with notes of anise, mint, citrus and smoky, almost bitter undertones. Indeed, the herb shows up in multiple parts of the dish, beginning with a curing mixture that’s applied to hiramasa. Beurre blanc, made with guajillo, eneldo (dill) and tequila, brings sweet smoke while chile de árbol salsa de crema imparts heat. Epazote is also combined with dill, first in an herb oil and then as a fresh garnish, along with sweet violets for the finishing touch.

“To many, epazote is just an herb, but to us, it’s a way to connect with our ancestors through food, herbal medicine and sacred ceremonial practices,” says Cervantes, whose mother brought dried epazote seeds with her when she immigrated to the U.S. “Sacred Herb highlights our methods of curing and preserving animal proteins while using the modern form of plating.

Creamy, Dreamy Cashew

Despite their popularity, cashews rarely appear in desserts, which recent JWU grad Phoebe Smith considers a missed opportunity. “Compared to other nuts, cashews don’t have the strongest flavor, so they need to be the star of the show to come through,” she says. Taking inspiration from an ice cream she regularly prepares for her family, Smith created the Cashew Toffee Petite Gateaux, which utilizes the nut in various formats. Cashew butter ice cream is swirled with brown sugar caramel jam for an ultra-creamy base, which is complemented by cashew praline crunch and cashew nougatine. It’s finished with salted caramel glaze, cashew Chantilly and cashew toffee. “The flavor profile is sweet, nutty and a little salty, and has a hint of bitter from a dark caramel. The dessert starts smooth and creamy, with the layers of cashew nougatine and the praline crunch adding textural contrast,” Smith says. “With their slightly sweet flavor and buttery texture, cashews lend themselves well to desserts.”

Multi-Layered Mastery

Luxurious flavor necessitates a luxurious presentation, especially in dishes that tap several premium ingredients. This approach shines brightly in JWU student Emily Robinson’s Polka Dot Squid Ink Raviolo. Served with a prosecco sun-dried tomato-sa  ron beurre blanc, the dish begins with a dual-layered raviolo that stacks perforated squid ink pasta atop fresh egg pasta for a polka dot effect. Parmesan, ricotta, tarragon and red chile flakes combine for a creamy center with heat and notes of licorice. Prosecco vinegar brings a bubbly zip that’s balanced by heavy cream-based beurre blanc infused with saffron threads. Crawfish tails and a large prawn encircle the plate while a whole crawfish perches atop the raviolo. “This was an elevated take of a dish I made as a high school senior. It was the dish that made me realize I loved and wanted to go into the culinary arts,” she says.

Paradise Heats Up

Tequila-based cocktails are a natural vehicle for spicy peppers, but not so much for baking spices like ginger, which sets JWU student Sienna Rivera’s Spice of Paradise apart from other quaffs. “This drink has a twist with the use of ginger liqueur that is unique to a tequila cocktail,” she says. In addition to these spirits, it incorporates mezcal, jalapeño juice, lime juice, fruit purée, simple syrup and two dashes of orange bitters. A Tajín rim and dried lime wheel bring a zesty finish. The cocktail balances its various components, yielding a harmonious, complex libation. “The mezcal provides smoky, earthy flavor, while the tequila has woodsy notes that add spice and a little bit of sweetness. Together, they create a savory flavor,” Rivera explains. “Adding the ginger liqueur pulls those flavors out more intensely while maintaining that fun spice and flavor.”