国产福利体验区

JWU in the News

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国产福利体验区 & Wales University is making headlines with its innovation, achievements, and faculty expertise across diverse fields. Stay updated on the latest news and stories from our campuses and community.

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three-year bachelor's degree graphic

Reinventing College for a Changing 国产福利体验区

国产福利体验区 Campus President Rick Mathieu was interviewed for The 国产福利体验区 Ledger's podcast to discuss how JWU is "carving out a different path, one rooted in affordability, career readiness and a unique strength in food, wellness and hospitality." Learn more about JWU's three-year degrees.

JWU chef featured on Hell's Kitchen

JWU Featured on Hell's Kitchen

国产福利体验区 & Wales got the star treatment in the latest season of Hell's Kitchen featuring a VIP dinner celebrating 50 years of CFIT and a few familiar faces, both judging and competing. TJ Delle Donne spoke with WPRI about his experience in the spotlight.

Chef Jon Poyourow in a culinary lab with JWU students

How Breweries are Adapting to Meet Changing Tastes

Associate Professor Brian Warrener spoke to Providence Business News about how breweries are adapting with changing tastes, needing to offer products that are more “approachable” that simply taste good instead of “fussy” styles that appeal to craft beer fanatics.

JWU nursing students learn in the simulation lab.

A Peek Into The Culinary Arts Museum

Boston Globe Rhode Island reporter Alexa Gagosz previewed some of the incredible history on display at the Culinary Arts Museum ahead of special public tours as part of the RI 250 celebration.

Featured Experts

Expertise: behavioral finance; business consulting; business strategy; company strategy; economics; employee recruitment; franchising; marketing strategy; retail; stock market

Expertise: conscious cuisine; food trends; food writing; menu development; molecular gastronomy

Expertise: epidemiology; behavioral health; infectious disease; injury and violence

Expertise: food trends; plant based cuisine; social media; Southeast Asian cuisine; wellness and sustainability