JWU’s Dean Evans: A New Era in Culinary Education

flavors unknown podcast

Join us today from JWU as we delve into the transformative world of culinary education with Dean Jason Evans of Johnson & Wales University, Providence, RI. With a unique blend of economics and a visionary approach to food sustainability, Dean Evans is steering JWU towards a future where culinary education intertwines seamlessly with health and nutrition education.

In this episode, discover how JWU is reshaping the culinary landscape to forge connections between food, the economy, and health. Learn about the innovative program opportunities that extend beyond traditional roles to empower students for a sustainable food future.

What you’ll learn from this episode about JWU

• Why Dean Jason Evans was offered the role of Dean at JWU despite having no culinary experience, and the unique benefits his economic background brings to culinary education (2:51)
• The sustainability goals at JWU and how they are paving the way for a sustainable food systems future (7:38)
• The diverse learning experiences available at JWU that go beyond traditional culinary roles, emphasizing the importance of a comprehensive culinary education (9:57)
• The role of providing a safe place to fail in nurturing innovation and creativity within the culinary arts (10:57)
• Why a full-scope culinary education is crucial for addressing the complexities of food sustainability and health (12:40)
• How the current food culture in America influences dietary habits and the responsibilities of today’s chefs to advocate for healthier food practices (13:21)
• The impact of food media on shaping culinary trends and how it supports culinary entrepreneurship (17:26)
• Exploring the reduced barriers to entry in the culinary industry and what this means for aspiring chefs and entrepreneurs (19:24)
• Discussing the connectivity of food to the rest of the economy and the broader implications for culinary professionals (21:18)
• The value of a liberal arts perspective in teaching culinary arts, enhancing the educational breadth at JWU (23:47)
• The role of the Ecolab Center at JWU in advancing culinary science and product development (26:00)
• Insights into the fastest-growing major at the university and how it aligns with industry demands (27:47)
• Preparation strategies at JWU for equipping graduates with skills relevant to the modern job market in the culinary field (28:32)
• The most important goals of the JWU culinary curriculum in fostering holistic education and skill development (30:46)
• Addressing some of the biggest questions in the future of culinary education and what it means for incoming students (32:20)
• Why Dean Evans values creativity so highly and its significance in culinary innovation and entrepreneurship (34:34)
• A showcase of a very creative menu theme by a JWU student, illustrating the practical application of learned skills (35:24)
• The diverse backgrounds of the student population at JWU and how it enriches the learning environment (37:23)
• Exploring the relationship between the vibrant food scene in Providence and how JWU contributes to and benefits from it (39:27)
• Dean Evans’s personal challenges in his role and the broader challenges for JWU in maintaining its leadership in culinary education (41:15)
• Advice from Dean Evans for anyone interested in pursuing a path in culinary leadership (43:11)
• Dean Evans’s thoughts on redefining what a rewarding life means in the context of culinary careers (43:50)
• His favorite ingredient to cook with and how personal preferences can inspire professional creativity (44:40)
• A culinary trend Dean Evans is excited about and its implications for future culinary innovations (46:05)
• The one cuisine Dean Evans would choose to eat for the rest of his life and what this preference says about culinary diversity (46:48)
• A surprising confession from an academic leader in the culinary field, revealing personal insights (47:49)
• How Dean Evans’s guiding principles inform his leadership style and influence at JWU (48:56)
• Who Dean Evans would share a meal with if he could, exploring the influence of culinary icons on current education practices (49:20)

I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

Get the book here!

Links to most downloaded episodes (click on any picture to listen to the episode)

Chef Sheldon Simeon

Chef Andy Doubrava

Chef Chris Kajioka

Chef Jacques Pepin

Quotes from Dean Jason Evans at JWU

“If you change the way people eat and the way they think about food, you can fundamentally change how people experience poverty. You can change how long people live. It affects their overall health and even their mental and emotional well-being. Essentially, it alters how they live every day of their lives.”

I think culture beats strategy every day, and building a workplace culture means that you model it in every aspect of your own behavior. So my faculty and staff must know me. Otherwise, it’s difficult for them to understand my intentions.

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Links mentioned in this episode

Jonhson & Wales University

JWU Providence Campus

JWU Alumni