Top Culinary Names “Graduate” With Honors
Johnson & Wales University Awards Honorary Degrees
PROVIDENCE, R.I. — June 22, 2005 — Johnson & Wales University, America’s Career UniversityÒ, hosted graduation ceremonies nationally in May. Along with 8,872 undergraduate degrees, and 634 graduate degrees, 15 honorary doctorate degrees were presented to a prestigious group that included several names from the culinary arts world.
American Culinary Federation’s Edward Leonard Recognized
At the Providence Campus, Chef Edward G. Leonard, CMC, AAC, received an honorary doctorate of Culinary Arts and delivered the commencement address. One of only 72 certified master chefs in the U.S., and a member of the World Master Chef Society, Leonard is president of the American Culinary Federation (ACF), St. Augustine, Fla.; executive chef of The Westchester Country Club in Rye, N.Y.; and vice president of the World Association of Cooks Societies.
Leonard has been in the culinary field for more than 25 years, serving in a variety of positions, and is a passionate competitor. He has expertly led the 2004 and 2000 ACF Culinary Team, USA and will captain the 2008 team. His numerous accomplishments include the northeast region's Chef Professionalism Award in 1994 and the ACF Leadership Award in 2000, and chairing prestigious competitions and culinary conventions.
Leonard said, “It is quite humbling and different to be called ‘doctor.’ The title that means most to me in my heart and soul is ‘chef.’” He urged the graduates to consider themselves artists, as the culinary arts “is one of the few crafts left that technology doesn’t have a machine for; steaks don’t fly out of the computer.”
And while the students had completed their formal studies at Johnson & Wales, Leonard told them, “Your education has just begun. You will stand next to other culinarians and watch what they do. Find a kitchen that will teach, direct and nurture you to be the best you can be. You bring your youthful energy, enthusiasm and passion to learn and contribute to the kitchen brigade.”
“’Passion,’” Leonard said, “is the buzzword. Most people don’t know the meaning; true passion lies within your heart. If you are excited to step in the kitchen, to work with food, to cook, to write menus … if you are thinking of food, dreaming of it, taking notes at 2 in the morning when you wake up with an idea … that is passion.”
Johnson & Wales University Multi-Campus Honors
Also among the other culinarians honored at this year’s commencement ceremonies were:
· At the Charleston Campus, Daniel Duckhorn, president, Duckhorn Vineyards, St. Helena, Calif., received an honorary Doctor of Oenology degree.
· At the Norfolk Campus, Lawrence T. McFadden, CMC, vice president culinary/corporate chef, The Ritz-Carlton Hotel Company, Chevy Chase, Md., received an honorary Doctor of Culinary Arts degree.
Johnson & Wales — America’s Career University® – was founded in 1914. It is a private, nonprofit, accredited institution offering undergraduate and graduate degree programs in business, food service, education, hospitality and technology. Preparing students for successful careers is the cornerstone of the University’s educational philosophy. A benchmark of the University has been its 27 consecutive year employment record - within 60 days of graduation, 98 percent of its students from the 50 states have jobs in their chosen career field. With an enrollment of more than 16,000 students, Johnson & Wales maintains campuses in Providence, R.I., Charleston, S.C., Norfolk, Va., North Miami, Fla., and Denver, Colo. In September 2004, it opened its newest campus in Charlotte, N.C. For more information about Johnson & Wales University, visit www.jwu.edu.
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MEDIA CONTACT: Call Meredith Moore, publicist, (401) 598-2206 (email: meredith.moore@ jwu.edu) or Stacie Demarais, public relations associate, (401) 598-2919 (email: stacie.demarais@jwu.edu). Photos of honorary degree recipients are available electronically.
Chef2Chef News Desk