Podcasts about wales university

Adaline Hanes is a full time student at Johnson and Wales University in her junior year, she is perusing a degree in Equine Business Management with a specialization in Equine Assisted Services. She is also a student assistant at the Johnson and Wales Equestrian Center and serves as a Team Captain of the IHSA Team. Madison Adams is a senior at Clemson University and a Level I Horsemanship rider on the Clemson Equestrian IHSA team. This is her second year riding for the team, she also serves as the Merchandise and Social Media Chair. She has been riding and showing for over 10 years and has a hunter/jumper mare that she competes on outside of IHSA. She is graduating with a degree in Business Management and Analytics, along with a minor in Psychology. 

Last week, Globe RI's Dan McGowan and Alexa Gagosz moderated a discussion on Rhode Island's health care crisis with Rhode Island Attorney General Peter Neronha, Brown Health President and CEO John Fernandez, and Maura Iversen, the dean of the College of Health & Wellness at Johnson & Wales University.A handful of protesters were at the event and outside, as a contract dispute between the health care system and nurses persists. This is a lightly edited recording of that conversation. Tips and ideas? Email us at rinews@globe.com.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this episode of the Food Origins Podcast, I sit down with my friend Russell Savage, founder and pitmaster of Pico's BBQ. Russell's culinary journey started in the kitchen long before he ever lit a smoker — attending Johnson & Wales University and training under acclaimed chef Guillaume Bienaime (a fellow podcast guest EP. 20).From fine dining to fire and smoke, Russell later spent nearly five years in Texas, learning the art of barbecue at legendary spots like Terry Black's BBQ, before returning home to build Picos BBQ from the ground up.We talk about the evolution of his craft, what it takes to run a serious barbecue operation, and how honoring both classical training and Texas tradition helped him find his unique voice in the culinary world. This episode is packed with heart, heat, and real food talk — don't miss it.Firecracker Farm Small-batch Spicy Salt Family farm with a secret blend of Carolina Reaper, Ghost, and Trinidad Scorpion peppers.Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show

Send us a message!In this episode Dana interviews food service director Hayley Mielnicki, MS, RD.Originally from Upstate New York, Hayley has been a Registered Dietitian for 6 years. After completing her undergraduate degree in Culinary Arts from Johnson & Wales University in Providence, Rhode Island, she continued her studies at Syracuse University, completing her Dietetic Internship in 2019. Upon graduation, Hayley accepted a position at Oneida-Herkimer-Madison BOCES as the School Dietitian where she focused on menu planning, allergies/special diets, recipe testing, nutrition education and social media promotion for 16 school districts in the Central New York area. In August of 2023, Hayley was promoted within OHM BOCES to the title of Food Service Director at Utica City School District where she oversees the day to day operations of the National School Breakfast and Lunch Programs, After School Snack Program and CACFP Supper Program.Connect with her on Instagram or Tik Tok at @healthbyhayl

Sam Ballas grew up in a restaurant family, but he chose a career in finance upon graduation from college. However, 19 years later, he met Chef Sammy Gianopoulos, a Johnson & Wales University graduate with acclaimed culinary success at multiple concepts, and decided to return to the restaurant business.  Gianopoulos yearned to create a high-quality, counter-service restaurant that could easily be replicated. In this episode, Ballas and Gianopoulos explain how combining their culinary expertise and financial acumen laid the foundation of a successful partnership. In December 2023, they created Sammy's Sliders, featuring chef-inspired Angus beef, antibiotic-free chicken, fresh fish, and falafel sandwiches. Their initial 2,200 square-foot Winston-Salem, NC strip mall location was an instant success. "The ‘two-slider tray' with fries and drink for $13 helped establish us as a great value concept,” says Gianopoulos, adding, “Today's customer expects high quality, good portion, and reasonable prices. We knew we wouldn't be able to expand without providing all three.” In October 2024, they launched a second location in Kernersville, NC and began promoting the concept as a franchise. "Expanding through franchising works best for Sammy's Sliders,” says Ballas. “We offer established operating systems, experienced financial ability, a low cost of entry, and relative ease of operation.” The future looks bright for this partnership, says Ballas going on to say, “We are keeping our focus on the three basic combined steps of successful growth — serve high-quality product, maintain a hospitable service culture, and carefully select franchisees that fit our concept and vision.”

On this episode, host David Klemt sits down with William Brooks, the Global Brand Ambassador for Tequila Herradura. With a background from Johnson & Wales University and extensive experience in the spirits industry, William shares his fascinating journey from whiskey to agave.Discover the unique qualities of tequila, as William dispels common myths and misconceptions. He dives into the importance of terroir, the differences between lowland and highland agave, and how these factors influence flavor profiles. The conversation also covers the innovative practices at Tequila Herradura, including sustainability efforts, and the creation of the reposado category.Plus, William shares his favorite tequila cocktails, perfect food pairings, and tips on how to properly taste tequila (hint: replace the lime). Whether you're a seasoned agave enthusiast or just starting to explore, this episode is packed with valuable insights and delicious ideas.Cheers!NotesWilliam Brooks IG: @cuppateaquilaTequila Herradura website: Herradura.comTequila Herradura IG: @herradurateqBar Hacks IG: ⁠@barhacks⁠⁠⁠⁠⁠⁠⁠KRG Hospitality IG: ⁠@krg.hospitality⁠⁠⁠⁠⁠⁠KRG Hospitality website: ⁠⁠krghospitality.com/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠David Klemt IG: ⁠@david.ex.machina⁠⁠⁠⁠⁠

World-renowned pastry chef En-Ming Hsu's accomplishments are as numerous as they are impressive. A graduate of the Culinary Institute of America, En-Ming's career began in the kitchens of the famed Lespinasse restaurant in New York City's exclusive St. Regis Hotel and Patisserie Café Didier in Washington DC. From 1994 to 2004, En-Ming worked at The Ritz-Carlton Chicago Hotel, for most of that time as Executive Pastry Chef. Since then, she has been sharing her knowledge as an independent pastry chef and consultant. She has taught at leading culinary institutions worldwide, including King Arthur Baking Education Center and The French Pastry School. As winner of prestigious competitions, En-Ming is often invited to serve as a jury member for national and international pastry competitions. In 2001, En-Ming served as Team Captain of the first and only U.S. pastry team to take the gold medal at the Coupe du Monde de la Patisserie in Lyon, France. This bi-annual competition highlights the skills and gastronomic innovations of the world's finest pastry chefs. She has returned to the Coupe du Monde to serve as President of the International Jury, Jury President and Manager for Team USA, and guest commentator. In 1997, En-Ming was named “Pastry Chef of the Year in America” for capturing the gold medal at the Eighth Annual U.S. Pastry Competition. Other awards include “Rising Star Chef of 1999” for the James Beard Foundation, one of the “Top 10 Pastry Chefs in America” by both Chocolatier and Pastry Art & Design magazines, “Best Pastry Chef in Chicago” by Chicago magazine, “Best Pastry Chef in Chicago” at Jean Banchet Chef's Gala, “Distinguished Visiting Pastry Chef” by Johnson and Wales University, and “Lifetime Achievement Award” by Paris Gourmet. She was also recognized by Académie Culinaire de France as Dame de l'Année 2009. She received an Honorary Degree of Doctor of Culinary Arts from Johnson and Wales University. In 2010, En-Ming was presented with the Amoretti World Pastry Team Championship “Pastry Chef of the Year” award. In 2022, En-Ming was the recipient of the Woman of Distinction Award (Manufacturing category) by the Southern Nevada chapter of National Association of Women Business Owners. In October 2021, En-Ming and her sister Yih-Ming formed Sip LLC to produce their luxurious Sip! Extraordinary Drinking Chocolate mix. Sip! is a rich, creamy beverage that may be served hot, chilled, or frozen. It is available online at sipextraordinary.com for retail and wholesale orders. Sip proudly partners with other small businesses to manufacture Sip!. En-Ming developed Sip! to be a multi-purpose product that can be transformed into irresistible treats including chocolate mousse, gelato-style frozen dessert, chocolate milkshake, and other delights. Sip's mission is to support nonprofit organizations that feed hungry children. En-Ming's work has been featured in So Good, Modern Baking, Art Culinaire, Food Arts, Gourmet, Chef's Magazine, Pastry Art and Design, Pastry's Best, and Shelter magazines. Her recipes have also been published in A Neoclassic View of Plated Desserts, A Modernist View of Plated Desserts, Exceptional Excursions, The Pastry Chef's Apprentice, and Essentials of Nutrition for Chefs. Video classes are available on craftsy.com and her DVD Chocolate Pastries Made Simply at Home. En-Ming is a member of Les Dames d'Escoffier, and L'Academie Culinaire. For more information, visit sipextraordinary.com. In this episode we discuss: How a job at a catering company sparked interest in a culinary career Studying at CIA and graduating with a Baking and Pastry Art degree Working with legendary chef Gray Kunz at Lespinasse in NY and Dieter Schorner at Café Didier in Washington D.C. Landing a job with Sébastien Canonne at the Ritz-Carlton in Chicago Working her way up to Executive Pastry Chef at the Ritz-Carlton Winning Gold with Team USA at the Coupe du Monde de la Patisserie in 2001 Launching Sip! Extraordinary Drinking Chocolate with her sister And much more!  

Chef Andrew Gruel, a graduate of Johnson & Wales University, is a food entrepreneur and media personality. He is the CEO and founder of American Gravy Restaurant Group, which includes Calico Fishhouse, Big Parm Pizza, Two Birds Chicken, Butterleaf, Lolo's Tacos, and 101 Burger. Previously, he founded Slapfish Restaurant Group, an award-winning food truck-turned-international restaurant chain with 27 locations, based in Huntington Beach, CA. Andrew has appeared on numerous television series, most recently as a judge on Food Network's Chopped Junior alongside Meghan Markle. He hosted FYI's Say It To My Face and was a judge on Food Network's Food Truck Face Off. His media presence includes appearances on NBC's TODAY, Fox News, CNN, NBC Nightly News, PBS, and the Cooking Channel, as well as features in The Wall Street Journal, Forbes, Men's Health, Food & Wine, USA Today, Entrepreneur, and Nation's Restaurant News. Recognized as a top industry leader, he was named among the Top 25 Business Executives for Fast Casual magazine and featured in Nation's Restaurant News' 2017 Power List. In 2013, he was honored as one of Orange County's Top 40 Under 40 entrepreneurs. During the pandemic, he and his wife Lauren Gruel were named Pandemic Heroes by Restaurant Business Magazine, alongside Guy Fieri and José Andrés. Andrew currently co-hosts The SoCal Restaurant Show on AM 830 and is a regular contributor on various national news channels.

On this episode of Hey Rhody, host Revill sits down with Dr. Jason Evans, Dean of the College of Food Innovation and Technology (CFIT) at Johnson & Wales University, and Chef Matt Britt, Organizer of The FIT Symposium, instructor, and co-host of the Culinary Now podcast, to discuss the exciting 2025 Johnson & Wales FIT Symposium. They delve into what attendees can expect from this year's event, exploring the key themes, workshops, and speakers that will be featured. Dr. Evans and Chef Britt share their insights on the importance of the symposium for the food innovation and technology landscape, the current challenges to our food system we are facing and possible solutions.   Stay connected  Get tickets to the FIT Symposium Cultivating Food on February 20 & 21, 2025 Providence, Rhode Island Instagram: @johnsonandwales, @jwuprovidence Listen to the Culinary Now  Podcast Links & Resources: Rhode Island Energy: Ready for a no-cost home energy assessment? Visit RIienergy.com/saveathome today Stay Connected on Instagram: @HeyRhody | @PVDMonthly | @So_RI | @thebay_mag Follow Jenna:  @jennnaaakap  Follow Chris: @letschatrevill and @letschatpodcasting Subscribe to Our Youtube Channel: Youtube.com/@heyrhody  Hey Rhody Media: Interested in advertising with us? Drop us a line at Mail@HeyRhody.com

In this episode, we're joined by Tiffany Solomon to discuss the ripple effects of dyslexia, and how it impacts not just the classroom but also shapes lives, families, and the workplace. Tiffany Solomon is the Family and Student Engagement Coordinator for Decoding Dyslexia Rhode Island, an Associate member of the Orton-Gillingham Academy (OGA), and was honored to serve as a Literacy Ambassador through the Rhode Island Department of Education (RIDE) in 2019-2020. She spent over a decade as a 2nd grade and kindergarten teacher at Highlander Charter School in Providence, Rhode Island. During this time, she was also a primary teaching member of Highlander's weekly itinerant collaborative meetings, where she worked with the special education support team to implement specialized, evidenced-based strategies within her classroom to ensure success for students who learn differently. Tiffany holds a Master's degree in Education, Teaching, and Learning from Johnson & Wales University in Providence, Rhode Island. Resources mentioned in this episode: Orton-Gillingham Academy Decoding Dyslexia Rhode Island Games to Support Early Literacy Skills Orton-Gillingham Nation The Dyslexic Advocate by Kelli Sandman-Hurley The Right to Read Film The Short Bus by Jonathan Mooney Normal Sucks by Jonathan Mooney The Bigger Picture Book of Amazing Dyslexics and the Jobs They Do by Kate Power and Kathy Iwanczak Forsyth Splendid Agony: Celebrating Dyslexia by T. Durant Fleming The Marching Ant: A Novel Inspired By True Events by Allyson Chapa The Secret Life of the Dyslexic Child: How She thinks. How He Feels. How They Can Succeed. by Robert Frank and Kathryn E. Livingston We officially have merch! Show your love for the Together in Literacy podcast! If you like this episode, please take a few minutes to rate, review, and subscribe. Your support and encouragement are so appreciated! Have a question you'd like us to cover in a future episode of Together in Literacy? Email us at support@togetherinliteracy.com! If you'd like more from Together in Literacy, you can check out our website, Together in Literacy, or follow us on Facebook and Instagram. For more from Emily, check out The Literacy Nest. For more from Casey, check out The Dyslexia Classroom. We're looking for topic and guest suggestions for season 4 of the Together in Literacy Podcast! Let us know what you want to hear this season! Thank you for listening and joining us in this exciting and educational journey into dyslexia as we come together in literacy!

I am honored to be in conversation with Mark Patinkin, finalist for the Pulitzer Prize in international reporting, as he shares an array of human stories that help us to grasp the complexities of life and war in Israel, the West Bank and Gaza. Patinkin moves from armchair commentaries to analyst to storyteller and beautifully amplifies voices and perspectives that need to be heard. He goes into the homes of both Jews and Palestinians to bear witness to their experiences. Mark is one of few journalists allowed into Gaza and he takes readers and listeners like us with him. There is much to learn from this conversation and Mark's book, the Holy Land at War  (and more importantly from those actually living within this ongoing struggle).Guest Bio:Mark Patinkin, longtime Providence Journal columnist, is the author of “The Holy Land at War: A Journey Through Israel, the West Bank and Gaza.” Over the decades, Mark has traveled abroad to write about the Lebanon civil war, the first Intifada, the collapse of European communism and now war in the Middle East. Mark was a Pulitzer Prize finalist for international reporting and has honorary degrees from Rhode Island College and Johnson and Wales University. Mark grew up in Chicago, graduated from Middlebury College and currently lives in Providence.Website: https://markpatinkin.comX / Twitter link: https://x.com/markpatinkinInstagram link: https://www.instagram.com/swaglessdad/Facebook link: https://www.facebook.com/mark.patinkin.9Youtube link: https://www.youtube.com/@MarkPatinkin-b5oLinkedin link: https://www.linkedin.com/in/mark-patinkin-07263126/Amazon link: https://a.co/d/gqPjWqOWikipedia link: https://en.wikipedia.org/wiki/Mark_Patinkin About Jen Oliver:I pursue and create environments where we converse on the REAL stuff that changes us. I'm designed to bring others on my personal journey with honest admissions to help us all transform - that's my sweetspot and I speak, lead, and write from that space.REAL conversations stir deeper connection and community - to explore ways that you can work with me, go to:email: jen@REALjenoliver.compodcast website: ListenForREAL.com90-day TEDx Talk ACCELERATORWomanSpeak™website: REALJenOliver.comLinkedIn:@realjenoliverInstagram: @realjenoliverFacebook: @realjenoliverIf you believe conversations like these belong in the world, please subscribe, rate & review this podcast - and even better, share it with someone else as a REAL conversation starter. Subscribe to all things Jen at REALJenOliver.

Check out the Halloween Edition of the All New SportsCage hosted by Barney Shynkaruk and Kellin Enslev. They talked football with Mark McConkey, Arash Madani, Glen Suitor, and Regina High School coaches Ryan Giesbrecht and Kelly Adams. Our Fries Tallman Indigenous Athlete Spotlight is Harmony Chicoose of Johnson & Wales University.

October is Domestic Violence Awareness Month. Often referred to as intimate partner violence, it affects roughly 48 percent  - nearly half- of all women and about 41 percent of all men at least once in their lifetime.  In this episode, Dr. Chan is joined by Dr. Cynthia Roberts, senior evaluator from the Rhode Island Coalition Against Domestic Violence and Dr. Samantha Rosenthal, a professor of health science at Johnson & Wales University and adjunct professor of epidemiology at Brown School of Public Health, for a conversation about how data are used to understand some of the causes of intimate partner violence, effective prevention strategies, and the importance of raising awareness.If you or someone you know is experiencing domestic violence, please call the 24-hour Rhode Island statewide helpline at 1-800-494-8100 or visit RICADV.org and click on the “Need Help” tab. Additional Resources: Pregnancy-Associated Violence in Rhode Island: The Data LandscapeRIDOH's Violence and Injury Prevention Program

In this episode, Tyler Florence, chef and restaurateur, shares his ambitious vision for a new hospitality school in San Francisco designed to rival the best in the world.Listeners will learn:Why creating a pipeline of passionate, skilled talent is key to the future of hospitality (00:10)How the perfect storm of a culinary institution and a thriving food scene in Charleston, South Carolina, shaped Tyler's early career (02:01)Tyler's plan to create a sustainable culinary program that will be his legacy work in San Francisco (05:36)The importance of designing a curriculum that specifically feeds what the industry needs today (08:03)Mentions:Ed Lee, former Mayor of San Francisco (01:19)Johnson and Wales University (01:29)Culinary Institute of America (01:40)Alice Waters (03:48)Mayor London Breed (03:15)If you liked this, you may also like: Chef Tyler Florence Tells All: Opportunities I See in 2024 [Full Interview on YouTube]A few more resources: If you're new to Hospitality Daily, start here. You can send me a message here with questions, comments, or guest suggestions If you want to get my summary and actionable insights from each episode delivered to your inbox each day, subscribe here for free. Follow Hospitality Daily and join the conversation on YouTube, LinkedIn, and Instagram. If you want to advertise on Hospitality Daily, here are the ways we can work together. If you found this episode interesting or helpful, send it to someone on your team so you can turn the ideas into action and benefit your business and the people you serve! Music for this show is produced by Clay Bassford of Bespoke Sound: Music Identity Design for Hospitality Brands

Send us a text#118 - Are you looking to “spice things up” regarding your running? Alexander Golik, Underdog Fitness Coach and DEKA & HYROX champion, shares his perspective on why Hyrox is an excellent opportunity for runners and what to expect. AJ also shares his philosophy when coaching athletes.AJ shares his inspiring journey, from earning victories in DEKA and HYROX to completing a master's degree in nutrition dietetics. As a coach at Underdog Fitness, he talks about his strategies for developing a supportive relationship between coach and athlete, emphasizing the importance of effective communication to prevent burnout. Take advantage of this opportunity to learn from one of the leading voices in the field!Topics Covered:Hear about why Hyrox is an excellent opportunity for runnersListen to what to expect when running Hyrox and the different racesLearn about AJ's mindset and philosophy when coaching athletes Today's GuestAlexander GolikAJ is a hybrid/OCR athlete from Long Island, New York. He has his Masters of Science in Nutrition and Dietetics from Johnson & Wales University and is a Sales Manager at Under Armour. AJ grew up involved in and played team sports, which continued through college. He played Division III lacrosse at Purchase College (2x Captain) and graduated with a Bachelor of Science in Psychology. AJ was introduced into racing through a Deka Strong in June 2022 and fell in love with the sport. Since then, he has competed in Spartan, Deka, and Hyrox. AJ has run both a marathon & half marathon as well. Highlights have been becoming a 3x Deka World Champion in the 18-24 age group (Strong & Mile) & ‘23 STRONG Teams World Champion and 2x Hyrox North American Championship in the U24 division. Follow AJ:Instagram - @alexandergolikkWebsite - https://alexandergolikk.univer.se/Email - agolik.underdogfitness@gmail.comRate, Review, & Follow on Apple Podcasts“Inspire to Run Podcast is truly inspiring!”

Subscriber-only episodeThis is a Vintage Selection from 2006The BanterThe Guys discuss WalMart's announcement that they will be offering organic produce. How do we define “organic”? What is “sustainably produced”? What impact will WalMart's marketing choice have on the American farmer?The ConversationThe Guys welcome Thomas Keller, who holds multiple three-star ratings in the Michelin Guide for his establishments The French Laundry in California and Per Se in New York City. He discusses what went into opening a second world-class restaurant across the country.  Hear about Chef Keller's four basic principles he uses to come up with his amazing dishes. The Inside TrackThe Guys were lucky enough to dine at Per Se and French Laundry so they enthusiastically welcome Thomas Keller to the show. Will Chef Keller take Francis's advice about a new product line?“Yeah, I think that's why I took it nice and slow, was because I really enjoyed being in the kitchen. I really enjoyed working with my team. I really enjoyed the guest interaction. I enjoyed being at the French Laundry,” Thomas Keller on The Restaurant Guys Podcast 2006BioChef Thomas Keller is renowned for his culinary skills and high standards. He has established a collection of restaurants that sets a new paradigm within the hospitality profession, including The French Laundry, in Napa Valley, and Per Se, in New York, among others. He is the first and only American-born chef to hold multiple three-star ratings from the prestigious Michelin Guide, as well as the first American male chef to be designated a Chevalier of The French Legion of Honor. He has received countless accolades, including The Culinary Institute of America's “Chef of the Year” Award and the James Beard Foundation's “Outstanding Chef” and “Outstanding Restaurateur” Awards. He holds honorary doctorates in Culinary Arts from Johnson and Wales University and The Culinary Institute of America. Chef Keller led a team from the U.S. to its first-ever gold medal in the Bocuse d'Or, a prestigious biannual competition that is regarded as the Olympics of the culinary world.There are more than 1.5 million copies of his cookbooks in print.InfoTo access all of Thomas Keller's conceptshttps://www.thomaskeller.com/thomas-kellerThe French Laundry Cookbook by Thomas KellerChef Thomas Keller on Instagram@chefthomaskellerOur SponsorsThe Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/Magyar Bankhttps://www.magbank.com/Reach out to The Restaurant GuysOur Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguys**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2390435/support

This is a Vintage Selection from 2006The BanterThe Guys discuss WalMart's announcement that they will be offering organic produce. How do we define “organic”? What is “sustainably produced”? What impact will WalMart's marketing choice have on the American farmer?The ConversationThe Guys welcome Thomas Keller, who holds multiple three-star ratings in the Michelin Guide for his establishments The French Laundry in California and Per Se in New York City. He discusses what went into opening a second world-class restaurant across the country from his first.  Hear about Chef Keller's four basic principles he uses to come up with his amazing dishes. The Inside TrackThe Guys were lucky enough to dine at Per Se and French Laundry so they enthusiastically welcome Thomas Keller to the show. Will Chef Keller take Francis's advice about a new product line?“Yeah, I think that's why I took it nice and slow, was because I really enjoyed being in the kitchen. I really enjoyed working with my team. I really enjoyed the guest interaction. I enjoyed being at the French Laundry,” Thomas Keller on The Restaurant Guys Podcast 2006BioChef Thomas Keller is renowned for his culinary skills and high standards. He has established a collection of restaurants that sets a new paradigm within the hospitality profession, including The French Laundry, in Napa Valley, and Per Se, in New York, among others. He is the first and only American-born chef to hold multiple three-star ratings from the prestigious Michelin Guide, as well as the first American male chef to be designated a Chevalier of The French Legion of Honor. He has received countless accolades, including The Culinary Institute of America's “Chef of the Year” Award and the James Beard Foundation's “Outstanding Chef” and “Outstanding Restaurateur” Awards. He holds honorary doctorates in Culinary Arts from Johnson and Wales University and The Culinary Institute of America. Chef Keller led a team from the U.S. to its first-ever gold medal in the Bocuse d'Or, a prestigious biannual competition that is regarded as the Olympics of the culinary world.There are more than 1.5 million copies of his cookbooks in print.InfoTo access all of Thomas Keller's conceptshttps://www.thomaskeller.com/thomas-kellerThe French Laundry Cookbook by Thomas KellerChef Thomas Keller on Instagram@chefthomaskellerOur SponsorsThe Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/Magyar Bankhttps://www.magReach out to The Restaurant GuysSupport the Show.Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguys**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2390435/support

With lived experience in bulimia nervosa and BED (binge eating disorder), Makailah Dowell recovered while facing many treatment accessibility barriers and, through that journey, discovered a passion for pursuing healthcare equity. Makailah graduated from Johnson & Wales University with a bachelor's degree in biology with an emphasis on microbiology research and continues her work with Equip as a Lead Peer Mentor. She is dedicated to highlighting the BIPOC experience in the healthcare community, disability advocacy, and providing affordable & accessible care for all.ANAD: https://anad.org/Equip Health: https://equip.health/BEAM: https://beam.community/Health At Every Size, Poodle Science: https://www.youtube.com/watch?v=H89QQfXtc-kRock Recovery: https://www.rockrecoveryed.org/?gad_source=1Our Hosts: Linda and John (Jack) Mazur founded The Emilee Connection Inc. a nonprofit 501(c)3 organization in March of 2022, in memory of their daughter, Emilee Mazur, which provides peer support and social connection for adults with eating disorders and their family members, in addition to education about eating disorders for schools and communities.  For more information or to contact them go to:www.TheEmileeConnection.com or email: Linda.John.Mazur@gmail.comTheir Book: Emilee: The Story of a Girl and Her Family Hijacked by Anorexia, was written to honor their daughter's wish to raise awareness, evoke compassion, and foster change in how eating disorders are viewed and treated.Paperback, Audiobook, and Kindle versions are available on Amazon.www.amazon.com/Emilee-Story-Family-Hijacked-Anorexia/dp/B08R6LRPDSLinda and Jack can also be reached through the book website:  https://EmileetheStoryofaGirl.com or at Linda.john.mazur@gmail.comHost: Ellen Bennett is the director of KMB for Answers, a non-profit charity providing educational and financial support for mental health professionals as well as assistance for families in search of resources.For more information about Ellen Bennett and the foundation founded in memory of her daughter Katlyn go to: Kmbforanswers.com

In this episode, host Ragnar connects with Jason Evans, the Dean of the College of Food Innovation and Technology at Johnson & Wales University, to delve into the evolving landscape of culinary education. From the impact of the 2009 recession to the renaissance in food programming post-pandemic, Evans discusses trends, challenges, and technological advancements shaping the industry. Tune in for a rich discussion about the importance of comprehensive education, the role of technology, and the exciting opportunities awaiting culinary students. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

In this episode, Brian is joined by Rex Warren, a professor at Johnson & Wales University where he specializes in competitive strategic design and implementation, revenue management, distribution and reputation management, asset management, six sigma and process improvement, and advanced operational analysis. Prior to moving into the Academic field, Rex was a senior finance leader with Interstate Hotels and Starwood Hotels and Resorts. Tune in to hear who Rex Thanks for helping him along the way.

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)

Dwayne Keys grew up in Wilmington Delaware in what he describes as a very low income home with a single mother and two younger sisters. Dwayne constantly talks about how his mom instilled in him high values of ethics and self sufficiency. At the age of 16 his mother told Dwayn that he needed to get a job and begin earning an income to help support the household as well as to be able to buy things he wanted as a growing boy.   As Dwayne tells it, he moved from the 2nd smallest state in the country to the smallest one when he moved to Providence Rhode Island at the age of 18 to attend college. By the end of his college career he had obtained a Master's degree in marketing. He worked at several financial institutions, but in 2017 he decided it was time for a change in his life. He switched careers from working in the profit-making world to working for a nonprofit, Compass Working Capital as a financial coach to educate and assist low income people through a HUD program called Family Self-Sufficiency (FSS). He has risen through the ranks at Compass as you will hear.   Dwayne is quite passionate about his work. Over the next five years he hopes to continue to grow at Compass. Also, he plans to run for political office in Providence in 2026. He will tell us all about his plans. I bet he succeeds.   About the Guest:   Born and raised in Wilmington, Delaware, I grew up in a single-parent household with my mother and 2 younger sisters on my maternal side. As the oldest child and only boy, my mother was determined to instill responsibility and accountability in me from a very young age.   As a student, I was very interested in my marketing classes and participated in DECA, which led to me applying to Johnson & Wales University. In moving to Providence, Rhode Island to pursue higher education. While studying to earn my Associate's degree in Retailing, my Bachelor's degree in Marketing, and my M.B.A. in International Trade at Johnson & Wales.   After deciding to make Providence my permanent home during my first year of graduate school, I made it a point to expand my friends and networks to people outside of my college life by getting involved in many community organizations and activities in line with my passion for economic justice and prosperity. By participating in the Urban League and their Young Professionals, I was able to experience being a community organizer and activist while also being involved in politics at the state and local levels.   Over time, my focus has transitioned to that of ending systemic oppression and structural exclusion while also being a proponent of an�-racism and economic opportunity for all. While I remain a community organizer at heart, I've participated in decision making bodies with the City of Providence – Equal Pay Task Force, Special Commission to Study a Progressive Tiered Property Tax, Providence Municipal Reparations Commission – as an additional way of achieving equity and inclusion along economic means for Black and Brown residents in the city. This hasn't been easy working in the for-profit financial services industry, yet under my current employer I've found the perfect balance between my vocation and my commitment to community advancement.   Ways to connect with Dwayne: LinkedIn - https://www.linkedin.com/in/dwaynekeys/ Facebook - https://www.facebook.com/dwayne.keys3/ Twitter/X - DKeys_PVD Instagram – dkeyspvd   About the Host: Michael Hingson is a New York Times best-selling author, international lecturer, and Chief Vision Officer for accessiBe. Michael, blind since birth, survived the 9/11 attacks with the help of his guide dog Roselle. This story is the subject of his best-selling book, Thunder Dog.   Michael gives over 100 presentations around the world each year speaking to influential groups such as Exxon Mobile, AT&T, Federal Express, Scripps College, Rutgers University, Children's Hospital, and the American Red Cross just to name a few. He is Ambassador for the National Braille Literacy Campaign for the National Federation of the Blind and also serves as Ambassador for the American Humane Association's 2012 Hero Dog Awards.   https://michaelhingson.com https://www.facebook.com/michael.hingson.author.speaker/ https://twitter.com/mhingson https://www.youtube.com/user/mhingson https://www.linkedin.com/in/michaelhingson/   accessiBe Links https://accessibe.com/ https://www.youtube.com/c/accessiBe https://www.linkedin.com/company/accessibe/mycompany/   https://www.facebook.com/accessibe/       Thanks for listening!   Thanks so much for listening to our podcast! If you enjoyed this episode and think that others could benefit from listening, please share it using the social media buttons on this page. Do you have some feedback or questions about this episode? Leave a comment in the section below!   Subscribe to the podcast   If you would like to get automatic updates of new podcast episodes, you can subscribe to the podcast on Apple Podcasts or Stitcher. You can also subscribe in your favorite podcast app.   Leave us an Apple Podcasts review   Ratings and reviews from our listeners are extremely valuable to us and greatly appreciated. They help our podcast rank higher on Apple Podcasts, which exposes our show to more awesome listeners like you. If you have a minute, please leave an honest review on Apple Podcasts.     Transcription Notes: Michael Hingson ** 00:00 Access Cast and accessiBe Initiative presents Unstoppable Mindset. The podcast where inclusion, diversity and the unexpected meet. Hi, I'm Michael Hingson, Chief Vision Officer for accessiBe and the author of the number one New York Times bestselling book, Thunder dog, the story of a blind man, his guide dog and the triumph of trust. Thanks for joining me on my podcast as we explore our own blinding fears of inclusion unacceptance and our resistance to change. We will discover the idea that no matter the situation, or the people we encounter, our own fears, and prejudices often are our strongest barriers to moving forward. The unstoppable mindset podcast is sponsored by accessiBe, that's a c c e s s i capital B e. Visit www.accessibe.com to learn how you can make your website accessible for persons with disabilities. And to help make the internet fully inclusive by the year 2025. Glad you dropped by we're happy to meet you and to have you here with us.   Michael Hingson ** 01:21 Hi, I am your host, Michael Hingson. And you are listening to unstoppable mindset today, we get to chat with Dwayne Keys. And Dwayne has an interesting story. One thing that really attracted me to Dwayne when we first started talking is he pointed out that he moved from the second smallest state in the union to the smallest state in the union. And I want to know more about that. So we'll have to deal with that and who knows what else. Dwayne, welcome to unstoppable mindset. We're really glad you're here.   Dwayne Keys ** 01:52 I am so glad to be here with you as well, Michael, and I'm just looking forward to, you know, speaking and you know, for your listeners to hear more about my experiences story.   Michael Hingson ** 02:04 Well, let's start then. We do have to get to how come you went from bigger to smaller, but tell us tell us a little bit more about you growing up sort of the early Dwayne, if you will. Yeah,   Dwayne Keys ** 02:17 the early to Dwayne. I was born and raised in Wilmington, Delaware. I am, you know, some of the facts that people don't know until they really get to know me, I am the younger of fraternal twins that was born. So I had a twin brother to White who had passed away when I was a year, we were both a year old. So you know, I, you know, I my family expanded with my mother had two other children, my younger sister lover, who was two years younger than me. And then 11 years later, my mother had another addition with my other sister, Vivian. So in terms of growing up, that was my family unit in terms of what I knew, in terms of my father, I always say, I can count the number of memories on one hand of my father, although he did live in the same city. And he also had children as well. Siblings that I really didn't even today don't really know. But knew of and we're aware of.   Michael Hingson ** 03:23 So they were in Wilmington. Yeah,   Dwayne Keys ** 03:27 we were all in Wilmington. My first few years were obviously live, we're living with my grandparents. And, you know, my mother was a young single mother. You know, in hindsight now, it's very easy to say and speak of that. I grew up in a low income household because my mother always was working full time. Also, part time, she was always supporting us, the family, and there are moments where I can reflect on it, we were financially challenged, but yet, I didn't know it growing up, you wouldn't ever known that just how my mother was determined that we would have a comfortable living environment and that we had we need but it's now knowing when I know it's like, oh, we definitely were poor.   Michael Hingson ** 04:16 Yeah. Isn't it interesting how parents keep that from children. And I can appreciate that and understand it because she didn't want you to worry about those kinds of things right. Yeah,   Dwayne Keys ** 04:29 I mean, it's you know, it kind of thinking about it like you didn't you can remember there's moments where the electrical turned off or something that disconnected or there was a notice of something. But as I you know, I she was very supportive of me really, she was very direct on getting good grades, anything with less than a C was unacceptable in the house, and then even if you got to see that was still she always emphasized you can always do better But she definitely had a very high expectation of me not only of, you know, doing well in school, staying out of trouble, but also just being more then the lived experience. So, you know, you know, just, you know, questions about going to college she was very big on, I see you going to college, I see you doing these things, I see you doing more than what we knew in terms of Wilmington, Delaware, more than what the life and she would always emphasize that I don't want you to have to work two jobs, I don't want you to have to struggle like this, I want you to be able to have a you know, have an excellent life have a way of life where you can do work, but get compensated for it. So it was always my you go to school to get the good grades to get the degree so that you can get paid well and not have to struggle financially.   Michael Hingson ** 05:54 Like she did. Did she say those things to you?   Dwayne Keys ** 05:58 Yes, she did. She was as I gotten older, and particularly as I became a teenager. And then as I got to the point where I was able to work, she did emphasize that. So when I turned 16, a month after my 16th birthday, she got me a job working at one of the supermarket that she had worked at as well at that time, that was her second job. And her statement to me was that you are going to now start paying bills in this house, you're going to contribute financially because you're good. And what I didn't realize at that time, but what she was doing was instilling that sense of responsibility. And so she didn't tell him it to me at that time. But years later, she instilled that she was happy that she had made me go to work, because then the concept of me going out earning a living being able to support myself that was instilled early on   Michael Hingson ** 06:52 about what's your sister's? Did she do the same thing with him.   Dwayne Keys ** 06:57 She actually this, my youngest sister lover, started actually working with she was what 15 1415 years old, because, you know, I there was extra money, I was able to have spending money, do some stuff I was you know, I was able to drive my mother's car because I have my license. And so I think my younger sister saw that and wanted some of that for herself, you know? And so it was, well, if you want to have those things like Dwayne does, well, you should consider getting the job, you know, you have to shoot my mother's wedding, you're like, alright, well, Dwayne's works, that's why he's able to get those things and have those things. And so the idea was, well, I should get a full time get a part time job. And so she started working part time, during summers, and also in school, you know, you know, time restricted, but she was able to find her own part time job to work. And that has been the same thing. Also my younger sister Vivian, with, you know, getting employment where all I would say where we all when we want to accomplish a goal and we want to do something, we find a way to do it. We just do I, we may not have everything planned out or or organized at that moment. But we are very determined people when it comes to accomplishing our goals and getting when we want. And so that sense of determination is in all of us. It just shows in different ways at times.   Michael Hingson ** 08:20 Yeah. Well, I appreciate what you're saying. I can't save that growing up, we had such a low income, that we had electricity or anything turned off. But I know we weren't really rich by any standard. And we we had an income that allowed us to sometimes drive to visit relatives and things like that. But we we didn't have a lot of money. And when my parents finally passed, we certainly didn't have a lot of money. They didn't have a lot of money to, to give to my brother and me. But still, I think the same kind of ethic was in what they instilled in us, which was you got to work you got to learn to make your own way. And I think although they didn't say it, probably a little bit more for me than my brother. My parents were told when I was born four months later, it was discovered I was blind that I was gonna that I should be sent to a home for handicapped children because no blind child could ever grow up to a mountain anything and my parents said to the doctors, you're wrong. He can grow up to do whatever he wants. And they really made sure that I grew up with that kind of an attitude. And I certainly have absolutely no regrets with him doing that.   Dwayne Keys ** 09:35 Yeah, yeah, absolutely. It's amazing how parents have their plan. They don't always tell you or communicate their plans to you. It's only until even more recently, I'm like okay, now what she said made sense. Now what she did make sense. I didn't understand that at times. And at times. It was frustrating because it did feel like oh gosh, she's controlling Oh, got it. It's never good enough. But then in hindsight, I'm like, everything. She had had a purpose that it's now being fulfilled now, but I can see. Well,   Michael Hingson ** 10:08 the other side of that is she may not have had such a well spelled out plan that she really understood all those things. It was just kind of the ethic that was in her.   Dwayne Keys ** 10:19 Exact exactly. I agreed. So   Michael Hingson ** 10:21 you went off to school and you got a diploma and all that, then did you go to college and what did you do there? Yes,   Dwayne Keys ** 10:29 so um, I you know, after completing Brandywine high school, during my senior year of high school, I had been involved in some activities. One was deca, that was the marketing club. And I had participated in the DECA State Conference in Delaware in February, and had won second prize in one of these categories. And lo and behold, Johnson Wales University was there at the conference, and they were handing out brochures, they were, you know, talking about the university and how they offered their, you know, programs in terms of marketing, and then how they had progressed that specialize in advertising, promotion and Fashion and Retail. Sounds exciting? Well, I mean, look at it, you know, it's not gonna hurt to apply. I was debating about what I stay in Delaware, when I go apply to University of Delaware Delaware State, do I stay Do I go? What I found was appealing that Johnson was his curriculum was just, it was not the traditional school. And so it stood out to me that there was more focus, they called themselves back there America's career in a university. So it was appealing to me because it wasn't like, I'm just going to be stuck in where I've been hearing this, this nightmare about people in terms of just going to college, and I have no life, it was more of like, wait a minute, we're going to prepare for you to get that job that you that so desire. So that was very appealing to me in terms of the university. It was also appealing to get out of Delaware. It just it just, you know, I loved my hometown, but I felt that I was stifled there. And I didn't feel so that I could be myself in terms of my ambition, my attitude, the things I aspire to. I saw Wilmington, Delaware. I mean, my mother was saying it's like, it's kind of like a retirement state at times. And, you know, if you want to have an active social life, we will go to Philly Philadelphia, which is like half an hour, 45 minutes away. And it just, he was like, Okay, here's your chance, an opportunity to get away. So I did apply to the school. I did get accepted. what my mother did not know at the time, and I have since revealed I took a secret trip to Providence. High school time join, swim break. during spring break, my mother would took a trip down to Atlanta. And so she was during that year, you know, seeing visited Atlanta, my aunt, her sister had moved, got married and moved down there. And my mother was being told you got to come down to this city, you need to see this, you need to, you know, experience like down here. My mother was falling in love with that city. And during the week when my sister state when my grandparents, I had made a day trip by train to Providence, Rhode Island form, it's in Delaware. When I came here, the mall had just opened up, they were having WaterFire it just felt good. I liked the look and feel of Providence. I liked how it just sounds like yeah, I could be down with this spot. So I was comfortable with coming here, although I never told anyone about that. So most of my family had thought I was just coming to this place not knowing what it was I was coming into when in fact that I had an idea of what I was going to be experiencing. And, you know, I had worked for most of that summer in between graduating from high school and getting ready for college. And then in August, the beginning of August, right before I was due to come to Providence, my mother made a decision. She was moving out to Atlanta, so she and my sisters moved down there first I stayed with my grandparents temporarily. And then my grandparents took me to Providence Rhode Island School instead of dorms.   Michael Hingson ** 14:21 So what did mom say when you finally told her about your secret trip? Ah.   Dwayne Keys ** 14:28 She did not really get mad. I mean, now when she sees all the stuff that I've been doing, and I've been involved in, I think she accepts it that it was it was divine intervention. It was you know, it was only revealed like I said within the last year or so, so well not much that can be done. But I think she now accepts that. It was meant to be meant to be for me to be in Providence. Hey, mom taught   Michael Hingson ** 14:55 you some of the skills you Oh, gosh, yeah. So that's that's still is a great story, though, you, you did what you needed to do, which is certainly a good thing. So you went there. And I gather that you decided to study marketing.   Dwayne Keys ** 15:18 Yes, I mean, my associates was in retail because I was looking at the different areas, the different pathways that Johnson was offered. And so the one that caught my eye, which is the one that I was very familiar with was retail retail. And, you know, the initial idea was okay, you can learn about the aspects of running a retail store or retail management. And then at the end of your two years, when you complete your associate's degree, you can decide if you want to continue on with retail for your bachelor's, if you want to change it up. And so I, you know, just created that pathway. When I complete my associate's degree, I decided to move on to get into bachelor's degree in marketing. I was like, I loved I loved at least at that time, I loved retail, but I was like, I didn't want to limit myself to just retail as my education. And that's generally marketing, because then I can transition to any other aspects of marketing, FYI, so decided in the future.   Michael Hingson ** 16:19 And so you went off and you got your, your Bachelor's in marketing? Correct? Correct. Correct. So when did you graduate with that?   Dwayne Keys ** 16:27 I graduated my bachelor's degree in 2003, and 2001.   Michael Hingson ** 16:33 All right. So they offered an associate's degree at Johnson wells. Correct.   Dwayne Keys ** 16:37 They believe they still do again, it's been 20 something years. So I'm not sure what has changed the curriculum. But that was the pathway at the time. Well, cool.   Michael Hingson ** 16:45 So you, you did that? And did you go get any kind of advanced degree after the bachelors? Or did you just stop there? No, I   Dwayne Keys ** 16:55 had decided to continue on with Johnson law. So my graduate degree, at that time there was this debate, do you get your master's degree get an MBA male, I had took along with myself, and I was saying, I don't want to have to come back to school later on. I did not. I, like many other people thought, okay, college is done, I'm never gonna have to do a study. And again, obviously, I've seen that not to be the case, I can see you to study even in my career. But at that time, I was like, you know, what would make sense. And that was like, I rather get that degree now. Get it out of the way you'll have it and your educational levels, and they you will focus on your professional experience so that when the time comes, and that is a preferred or required education level, I would have already had that in my possession. I didn't have to worry about going back study and be in a position where I'm working full time ever in a career having kids with doing that. So my aspect was, you're still in study mode, you can still take the test easily, you still can do all those things. Go ahead and do it right now.   Michael Hingson ** 18:03 Yeah, I hear you. I decided, when I got my bachelor's to continue on as well. I just thought that it was probably better to to, to get most of the schooling done. The formal schooling at least done all at once. I never had the attitude that I wouldn't go off and continue to learn and do other things. But as far as formal college, I just did it all at once. And I enjoyed it and have no regrets about doing that. Yes, yeah. So when did you graduate with your bachelor's or your masters?   Dwayne Keys ** 18:38 I completed and graduated in 2005. Okay,   Michael Hingson ** 18:42 and then what did you go do?   Dwayne Keys ** 18:45 So, um, one of the things that's also amazing and interesting is that I had always been working full time. For most of my college life. I think the first year in my freshman year I lived on campus, I did work study, I may have taken a job here and there. But the second year, I lived off campus and I hadn't lived off campus ever since. And the second year, you know, my mother had a very honest conversation with me when she was very clear, I can only pay your rents have you been paying rent just for this this year, your sophomore year? And are you on your own? You're gonna have to find a way to pay for your bills. I did have some support from my grandparents. But living with my grandparents in between my school breaks was definitely a challenge. My grandparents were Pentecostal who would you describe is conservative, traditional in terms of their outlook on life? And, and then in terms of, you know, how you should be living in life. But then also, one of the things I I really had a challenge for, for them is the distance a country All. And so anyone who knows me, I'm one of which I definitely am for making my own decisions supporting you in what you want to do, regardless of how I may think about it. But I, I had came up against this experience that because I was being supported financially, that also meant that I needed to do what they said. And that was everything from if I even read a book, I remember reading this book on Islam. And it wasn't that I was thinking about converting, I just wanted to learn more about the religion, the culture, the people. And I can remember her seeing that book, looking at it with the stain, and wondering why we're looking at that. And I didn't need to bother myself with such things. And so it's that type of limitation that I have a problem with. And I was really determined that no one's not going to do that. But at that time, you know, you're 1819 years old, you're trying to figure out this word, they are your grandparents be as respectful as you can. But to kind of sum it up, there were mountain building conflicts that happen. And Christmas Break in 2000. I came down for a few days, and I was like, Okay, I need to get back to Providence, I need to get my life in order, I need to get the shop, I need to get things settled. And my grandfather wanted me to stay longer. And I originally thought we were going to take a trip down to Atlanta to see my mother and my sisters. That was the reason for me coming down. And when that didn't happen, I said, well, I need to get back up to Providence and get this all sorted out. And my grandfather being an upset about that. I had asked my grandmother for some money as I as she had promised. And she wrote a check to me, I want to say was like 250 $300. And he said to me that last Yvette Shepherd their chairs, because that's the last money you get in? Don't you ask for anything else ever again. And I said, Okay. And he took me to the bus station. And I got on my bus back to Providence, Rhode Island, and had to just really work on what were my next steps. So between January and March, I struggled to find a job. And there were days where I didn't eat, there were days where I was behind the bills, there were days I almost, if he was was threatened with eviction, but I eventually got a full time job working for one of the department stores Nordstrom. And that was the pathway on working full time. So really ever since before right around, I turned to age 20, I've always worked full time in my field. And so after doing these different jobs, working in retail working for the school, working in the PR office, I decided that I needed to do something that was different, I needed to do a sales job. And long Behold, I got my job as a financial advisor trainee with Morgan Stanley, and that began my pathway into financial services.   Michael Hingson ** 22:52 So were you doing Morgan Stanley while you were still in school?   Dwayne Keys ** 22:55 Yes, I had gotten that job in April. Yeah, April of 2004, at the end of my first year of grad school. And so in order to keep that job, you have to pass your series seven license. So my first three months, were just studying for that exam, which I, you know, had passed incredibly fast and was grateful, and then had to get additional licenses. But yes, while I was completing my grad school studies, I was doing those license studying for those licenses. And again, working full time and also taking classes in the evening. Series   Michael Hingson ** 23:30 seven is not a trivial thing to get a license for. Um,   Dwayne Keys ** 23:35 and, you know, I can say that now, but we get jobs on the line, because I was like,   Michael Hingson ** 23:39 Oh, sure. The incident was there.   Dwayne Keys ** 23:42 We want to do so. Now. I was like, Okay, I knew what I did with the practice exams and retaining information. Absolutely. But at the time, that was that was really a major mental hurdle. Oh,   Michael Hingson ** 23:55 yeah. So McCobb that's my point. It isn't. It isn't trivial to do. Yeah. So. So anyway, you did that? And when you got your masters and what did you do? Were you working for Morgan Stanley then or what? I   Dwayne Keys ** 24:10 was still working for Morgan Stanley. You gotta remember, this is 2004 2005. So the mindset was, even if you're 20 something years old, or, uh, you know, you, you need to meet sales goals, you need to bring in business, the culture wishes. Now, we will call toxic. You know, again, this is language and words you didn't know about it. But this is a very, at that time, very cutthroat industry. And one in which I just it's like, you know what, I'm not going to be able to thrive here. I'm not going to be to meet the sales goals. So I went to another advisory firm called strategic point that was local nearby. I was there as an advisory associate for about a year. And then I was able to get a job in a call center with Bank of America. Bank of America had just bought fleet. And they were converting all of fleet banks, departments into Bank of America and so fleet on Quicken, Riley and Quicken Riley was becoming Bank of America investment services. That's B, A and C. And so I had gotten that job as an investor. As a investment specialist. That's what they call this. And I was with them for almost five years. So I worked during the 2008, you know, the 2006, market crash and 2007 2008. Financial crisis and in that following Great Recession, which I say for Rhode Island, that recession actually never went away, which is still here in some shape or form. So   Michael Hingson ** 25:43 you say you were a BFA? What about a year? Oh,   Dwayne Keys ** 25:48 actually, almost five years, I suppose. Yeah, I will stay as a investment specialist. I had been moved to the sales gates, I was, you know, opening up accounts online, I did you know, what they call priority service associate or trading gate. So I did every type of securities trade for self employment accounts that you could think about stocks, bonds, mutual funds, options. I was on our Platinum worker services, which was the high net worth trading gates. And then I was promoted to senior vessel specialist or a team leader. So I was one step below being a team manager. And then I also had to get the Series Nine and the 10, which was the supervisors licenses. So I did do that for at least about, you know, I guess, almost five years, how, when Bank of America bought Merrill Lynch, there was the conversion of the companies and Merrill Lynch was coming in with its own, you know, ways of how he ran business. And I think by that time, I had gotten to a point where I was in the call center. And I was like, Yeah, I think it's time to get back into being client facing but not necessarily leaving the financial services world. But I also wasn't desiring becoming a financial advisor, again, like I had been before. And so I came across this role of what they call a licensed banker. So someone who works at a bank, who just happens to have the investment licenses that they can be a connection between the financial planners and financial consultants, but also still being a banker and retail branch and sovereign bank, we now know what a Santander but back then was still called Sovereign was hiring for this license banker role, and Pathak kid, and I had applied for that job and got accepted. And I was with them for almost like two and a half years, aspire to be an assistant manager. And Sunday air when they took over for sovereign, they took away the assistant manager role. So you just there was no way to build up to become an assistant manager or to become a branch manager, it was this, you need to meet your sales goals. Just keep doing what you're doing, but no type of development, no type of mentoring. And, again, that just wasn't gonna do it for me. So another local bank, Baker, I was hired from the system manager I interviewed applied for him interviewed for that role got accepted, and was an assistant manager for two of their branches and was there for almost three years. And then I got cursed back to coming back to South Sudan when they created the premier client manager group, which was a new department that was supposed to be a new way of remote banking, supporting clients remotely, instead of run a branch. And that department was in place for two years. And in May of 2017, they announced that they were going to close that department. And as they did, I had evaluated what should I do? What's my next move? I was applying to other different roles at the bank and other different financial institutions and wasn't getting anywhere back. And I just something said, why don't you check out some nonprofit jobs. I had always served on different nonprofit boards and was part of different, you know, community events when it came to economic justice. And I was like, let me check those out. And I came across the job posting in Brown University Square center for our financial coach. And I'm just learning more about this nonprofit organization called compass and their focus on families with low incomes and subsidized housing.   Michael Hingson ** 29:31 So what exactly does compass do? So   Dwayne Keys ** 29:34 compass was basically providing financial coaching to families who were in what's called the Family self sufficiency program, or FSS for short. And so that is a program that is a HUD program, which your housing provider either like public housing authorities or private multifamily owners can offer to residents To have a section eight voucher. And so compass provides program management to those programs while also the financial coaching in that time, compass was moving forward with one of their one of the fall partners, power preservation affordable housing on launching FSS in the name, you know, FSS at six different locations in New England. So this is the first time that FSS is being offered to multifamily properties. And it only been public housing authorities that could offer FSS and just for people to know what this program allows us that in the family self sufficiency program, participant is able to save rent increases, that happened as a result of increases in earned income. So when your income earned income goes up, your rent goes up. But what happens is the difference between what your rent was when you first started the program versus where it is when you have increases in your earned income, that rent increase is put away in a savings account for you about the housing authority. And there's a five year plus program that a participant can be enrolled in.   Michael Hingson ** 31:10 So what do you do in your day to day job than what compass? So you went to compass in 2017? And you're still there? Right? I am still there. Six years? Yeah.   Dwayne Keys ** 31:21 I mean, so you can say, well, the wall has evolved. Again, I joined as a financial coach, and I've been a senior financial coach. So as a financial coach, I was working with one on one with clients and my portfolio. Meeting with them, we have minimum required times that we're supposed to work with, but it's really supporting them in achieving their financial goals. And I described how I look at financial coaching is, we're in a car, the client is the driver, I'm in the passenger seat. I'm helping with navigation, I'm giving information on what could happen to where, where, what are you going to experience, if you turn left, if you go right, if you go backwards or forwards with the mindset that we're supporting the client, and they'll be making their own decision as to where they want to go on this financial journey. And the emphasis is on asset building my client, you know, people take to move from being asset poor, to asset secure and a public benefit system, you always hear about an emphasis on income and income is important. Yet we do know that having assets having savings for emergencies to be able to buy, you know jumping around the hall to be able to have an asset such as owning your own business, you know, owning your own home having money for retirement, just emergency savings, we know that this is key to families and to people's, you know, success. And so I had started off again, working directly with families one on one. And as a senior coach, I worked on other special projects and supporting compasses of mission. The last three years I was a coaching manager, I was leading a team for up to four financial coaches. We're making sure that we're providing that high quality financial coaching that I did as a coach, and which I was still doing and then more recently, I was promoted to director of programs for our multifamily partnerships. So I mail overseeing the team of coaching managers, program managers who are overseeing coaches and outreach specialists, Sunday making sure they're having effective program management, getting high quality financial coaching, and I'm working with six different multifamily partners on strategies for expanding FSS scaling the FSS program.   Michael Hingson ** 33:35 So how does compass make money? I mean, are they do they get it from funding? Do they get it from the investments that you help people acquire or what? Okay,   Dwayne Keys ** 33:45 so essentially, I combination is, obviously philanthropy. We do do a number of fundraising, but you know, foundations definitely do help. We do get paid for running these programs for the housing partner. So that's the additional source of income as well. Really funded program. So the federal funding it Yes, it is. So, more recently, it used to be the only public housing authorities could get HUD funding to fund these positions to fund the work of FSS now, multifamily owners can do so depending upon if you receive an award from HUD so there is some federal funding involved you also make it the housing provider that we work with this their own sources of funding that they used to pay compass with and then I'll put the bulk of our money that we do is philanthropic   Michael Hingson ** 34:35 Okay. It seems to me and I have to go look I know we've had a somebody else from campus elsewhere on unstoppable mindset, but it's been a long time so I'm gonna have to go back and look, but I know it was it was fascinating to hear what what compass did and and what all you guys are doing. So for you, though, having heard about your upbringing, and so on, and heard about how your life has evolved over time? What would you say your passion and areas of focus in your life is or are? So   Dwayne Keys ** 35:12 the role is where I'm really fulfilling is how do we help families rise up out of poverty, you know how to set one a panel discussion a few weeks ago, which was the witness that world with no poverty where people are not having to rely on this mindset of just pull yourself up from your bootstraps. But wait a minute, we're really giving people the financial education that they need. And I say that financial education, not financial literacy, because I can't stand someone thinking, you know, that we're the financial literacy, people are illiterate, they just may not have the education that you have in terms of this area of personal finance. But also having the assets, the cash, the capital to do what it is that you need to do, is very significant. I appreciate what I've seen some of my client experiences. In the last, particularly at the beginning of the pandemic, like that first year of the pandemic, I had two clients who were able to buy that house. So even in the issue of this, the scary situation of COVID have this uncertainty with the economics of what's happening with our country and all that was going on, I still have clients who are able to persevere who are able to move forward and achieve their goals of homeownership, or, you know, other goals, or just having the money to be able to survive and emergency. And it was also a unique time, because many some of my clients had to then pivot when they had lost their jobs temporarily. They use that time to think about should I go back to school? Should I you know, focus on being self employed? What does that look like in terms of starting my own business? So it definitely opened up opportunities for people to be creative, how do we still thrive and be able to accomplish our next steps in our goals, in spite of all the uncertainty that we're still facing that we still face today? But for me, too, as I said, it's who better to help you support you in this and navigating through these financial systems and the experiences that someone who grew up with it and also experienced it themselves? You know, I kind of joke, you know, joke here and there. But I was like, Who better to help people to death collection that someone who had a debt collection who had to endure that experience and go through it? Yeah,   Michael Hingson ** 37:25 you are very fortunate that you had a mother who helped you through it by requiring you to do the things that you did. And so and you also have obviously had to discover some things on your own as well. But you did that, which gives you the skills now to do what you're doing, which is teaching others? Yes,   Dwayne Keys ** 37:47 yes, absolutely. Absolutely.   Michael Hingson ** 37:51 Go ahead. Yep. So all right, go ahead. Go ahead. I   Dwayne Keys ** 37:55 was gonna say, you know, even at Compass, you know, there's been a lot more that I've had to learn, because even though that's what we do, you know, my current role, I've had to learn project management, program management B, what does it mean to run a nonprofit? You know, so there's been quite a number, quite an education I've continued to receive even there in terms of that arena, while at the same time, you know, following up with just making sure that we're providing the high quality financial coaching.   Michael Hingson ** 38:22 So you, you work with people who are probably coming to you with a lot of fear and uncertainty in their lives, right? Correct. Correct? How do you help them overcome fear? What do you do to help them overcome fear and not be so daunted if you will, or blinded by having all this fear in their lives? Because of all the things that have happened to them? Yeah,   Dwayne Keys ** 38:47 I mean, one of the the initial steps with all of our training is you have to build trust with the clients. And it's very hard, because you have to remember, they've experienced systems and organizations and peoples in the past, who may not have treated them well, or they may have not had a best experience. So really, establishing building that trust is key. The next step is understanding their journey, their story, what they what have they done, and also celebrating successes that they've achieved on their own, because we never want to disconnect or distort this, dismiss what someone has achieved. But it's also then having to get back to what is it that you want to accomplish, and when you want to do and, again, we're going to go at your pace. So I've had some clients that they come in, I know they want to buy their house, they know what they need to do they know what they need to work on. Great. We're gonna go with you on that. And then I've had some clients who will say, You know what, I actually don't know what I want to do. I want to start I further say, you know, I want to start my own business. I don't know what that is, okay, well, then we're going to go on this pathway, and then on at this pace, so that we can focus on that. And again, we're going to be flexible and adaptable. So if right now, there's a goal that you'd be focusing on but then something that's happened to you you got to prioritize The other thing that we prioritize that other thing I will say is that this is your journey, this is your financial coach. And this is not my journey, you know, my appointment, and I'm gonna tell you what you need to do, you set the tone of where we're going to focus on. And I'm here to make sure you have the information, the resources, and the support that you that you need to receive in this program. And I think one of the main key things I have been able to do is help people recognize their own successes, people may be just doing things because they needed to do it. Or they may experience a situation where they think it's a failure, when actuality is success, and what are the things which makes him so minor, but I think it's majors, clients work on building up an emergency fund, then they put away their savings, they reach that goal, and then next, an emergency happens. And then they have to use that money. And they're saying, I'm so depressed, because yeah, this happened with the car, this happened with this thing. And I had to use it. And I'm like, great, because that's what an emergency fund is for. That was exactly, so think about it. By using having that money, you didn't have to worry about using credit cards using credit using any type of predatory lending, you didn't have to borrow, you didn't have to do any of the things that would have gave you additional stress, you had the money right there. That's excellent. That's the goal that was accomplished, you accomplished your goal. So just thinking about those things about stuff, which people may feel as though that's not really a major accomplishment. And actually is when you think about how you're trying to achieve financial security and success in your life,   Michael Hingson ** 41:32 trying to bring some perspective back to people because they, they really don't necessarily see what really happened. I mean, you, you guided them, they did stuff. But until something happens that causes them, for example, to use that emergency fund. And then you have to remind them of what that means, then and only then do they really internalize what happened. Yeah, if you had to really give us one story, that was just a great success story, what would it be?   Dwayne Keys ** 42:04 One story was one of my clients who ended up she had saved I'm gonna say up to $30,000 in the program. But even up to that moment where she was completing the program, she still had doubts about if she was going to get that money. And we were she, she had been, you know, increasing our income had been saving. But her budget was becoming very challenged with affording both the rent increase, and the other bills because she also had a car payment. And she had gotten this car loan in order to be able to get to work. But it was causing this this great challenge in her budget. And so we just asked the question, it was like, you know, you're struggling with this payment, you're struggling with being able to meet other obligations, when it makes sense to take some of that money that you've already saved, pay off that car loan. And then by doing that, that helps you get, you know, you'd be able to meet all the obligations and get budget you're able to save on your own, you won't have to worry about that. That item being on your credit, you know, being an obligation, the more you own it outright, you can even maybe adjust your insurance rates, you have to worry about full coverage and save some money that way. What about that, and she was like, You know what, let's do that. And we have put the request in the check arrived two weeks later. And even when she's coming there, she's looking with the tears and running up her eyes because she's like, this is really she's I can't believe this is really happening. You know, because you hear about it, you talk about it, you say this is going to happen for her to actually see that that's happening, we're going to do that right now. And that's why it wasn't just it was one less thing she had to worry about. It was like, think about all the stuff she's not going to be able to do now that that goal, you know, being able to pay down that debt, pay off that debt entirely, not have to worry about that and have a car and her own right that she owns was the phenomenal. So just I always talk about like, even to that moment to see that, oh, this is this is really I'm really going to accomplish this goal, this is really going to happen, I'm really going to be able to say that I did this, that memory still stays in my mind, just but the reaction of you know, the opposite that very moment of the cheque being placed in your hand there was this disbelief that this is really a true real true program to actually exist and helps people. Yeah.   Michael Hingson ** 44:26 And they wouldn't have had access to those resources in any other way if you weren't there to advise them.   Dwayne Keys ** 44:32 Correct. Exactly. Exactly.   Michael Hingson ** 44:36 Well, you've been doing this now for quite a while. What do you see yourself doing in five years?   Dwayne Keys ** 44:43 So that you're singing about you know, as we've been talking about, what is the next pathway and I have put that out there? So I do see myself as an executive at Compass we have different levels. You have all staff obviously individual contributor manager level director level Which I'm at now. And I just says, I can see myself as an executive, you know, and I look at my own pathway. I'm like, you know, things could change. Compass has expanded. When I first started, the organization was 25 people. We're now at above 70. So you know, this growth money in the company, where I also see myself is that, as I said to you, you know, I've always done this volunteer work in terms of advocacy, special events, work, doing things with different nonprofits, and I've come to be a specialist when it came to like community engagement strategies when it comes to people of color, particularly in this part of Providence, just being a special advisor, facilitating meetings. And what I've done is I've been able to wrap up all those of the special projects and what I've done in terms of workshops and teaching, and things outside of campus, and to my own sole proprietorship, Deacy solution, which I've had in place since 2015. But really, this past year was really one in which I've done a number of projects. So just being like a business coach and a workshop instructor to participants who are looking to design, you know, set up their own design business and supporting them in terms of business developments, and how did you set up a business bank account and have you set up your own business to be able to, you know, launch as a business entity. That's been fulfilling, but a number of other projects have been doing. And then obviously, I aspire to hold elected office, I did run for state rep in 2018. And I will be pursuing running for our local city council races in 2026.   Michael Hingson ** 46:45 Oh, not till 2026. Every four   Dwayne Keys ** 46:49 years. So my counsel first and just read in one her third, third term in 2022. But she's term limited, the more currently I've been supporting her ever since she first ran in 2014. Definitely have been a, you know, great admirer of the work that she's done with our area. And in a way I want to be able to continue which he had started in our terms. So you know, it's been something we're we've been openly discussing, but I've been very firm to it. Yes, I am running in 2026. I do have my campaign account open, I do have things are in place. And as we get closer to that date, more TOCOM?   Michael Hingson ** 47:29 Well, I would only say the other side of that is that at least her term limits are causing her not to be able to run, then you won't be able to run against her, which is a good thing.   Dwayne Keys ** 47:38 Correct. You know,   Michael Hingson ** 47:41 good to have friends, you know? Yeah,   Dwayne Keys ** 47:43 yeah. I mean, people have asked that question, why don't you run? And I said, No, no, no, I made it very clear that I do support our incumbent, I definitely do admire her work and what she's done. And so no, I was not going to challenge her. But I said the moment she said that she was done, I'm running.   Michael Hingson ** 47:58 Well, that's fair. In a lot of ways. So what what issues are there in your surrounding community? And I guess I would say overall, for all of us, that we need to be a little bit more aware of things that you want listeners to know about that they ought to deal with.   Dwayne Keys ** 48:17 Yeah, I mean, this is also reflecting that up, you know, the last seven and a half years, I was the chairperson of the South Providence neighborhood association. So that was a nonprofit that was launched in 2015, when, you know, the council person had just gotten office. And there was the desire for us to have a group a body a place to come, where we can get information and talk as a community neighbors, you know, neighbors, what was going on the neighborhood, what's impacting us, and how do we move forward? In this experience, I will say there's a number of things that are going on. One has to deal with zoning and urban planning issues. You know, with Providence, we have huge issues when it comes to housing design. We have a situation where I like it, you know, I have to say this, I use just words. You still have segregation and redlining practices embedded in how we have housing development housing projects that are being done. We definitely have this issue of housing affordability, which is across the nation, but you know, it here in Providence, we have displacement that's happening where a lot of residents, you know, low to moderate income, primarily, black and brown residents have had to move out or move elsewhere. And because they haven't been able to afford the high cost of prices, you know, they're not able to the wages aren't keeping up with the prices of inflation and the housing costs of class in Providence, unlike some other cities, where they require housing developments to include units include price points for low to moderate income Up. in Providence, we're okay with people who want high luxury housing development just behind luxury development, know what the subsidies. So it's also creating these divisions in my view where we're not. We're not providing opportunity for families, individuals, those from different walks of life to be living in all parts of Providence, it's almost as if, oh, this price point, you only have this type of housing and this one part of the city or that part of the city, and it's perpetuating that. Another thing has to also deal with the issue of taxation, you know, Providence, we are a college town, but literally half of our properties or either owned by colleges and universities or by governments, because we are the capital city, or we're an island. So we've definitely had financial issues, when it comes to our pensions. When it comes to our viability, there was this huge major issue between what we call the pilot program payment and low taxes with the universities, colleges, universities, many residents and think that the universities are paying more than they should. And we do have a big hospital community in my part of the neighborhood in which there's been debates about that community not paying their share, and also fears that that hospital community will take more land in the neighborhood for their, their buildings, their parking lots. So there's a history of how do urban renewal eminent domain homes were take, you know, were bought, and people had to move out of the neighborhood for the expansion of the hospital community. And you have many residents will still talk about that today,   Michael Hingson ** 51:37 without any kinds of issues that you might be seeing or encountering regarding persons with disabilities, which is, you know, usually a large minority that people don't talk about.   Dwayne Keys ** 51:49 So one of the things that has already come up in terms of the city where I already said, I'm like, we are not ABA compliant, when it comes to our sidewalks, when it comes to people with wheelchairs, a major issue that happens and this is where we're talking about, you talk, think about something as simple as shoveling the sidewalks during the wintertime. And what I've seen, you've had people but in particularly those people who have mobility issues having to walk in the street, because that person or that company or organization did not shovel the sidewalk. So we have a public safety issue, which is every one that I find with people with disability disabilities, for those who have a mobility issue, that is a major crisis that is going on. And then the main thing also with Rhode Island, and particularly Providence, we have old housing stock. So there's a number of people who may again, because of mobility issues, they can't get to the third, second or third floor. So they are limited, but housing. So we have a number of people and actually one of my good friends, colleagues Titi Podesta, and she was like She's someone who has mobility issues, she was speaking about this, you know, there's housing, there's units, there's places that she can't go, because it's not accessible. So that is one thing that I definitely see here that you don't think about until it's time to have the activity or until it's time to do something and that person candidate get in and she made a good point. She was like, I bet you the majority of the folks if I was if you were to have an event or something that your house will not be able to come to your house? And I'm like, no, because I'm on the third floor, no elevator, no other way for you to get off to the third gift to me.   Michael Hingson ** 53:25 So yeah. How do you deal with that?   Dwayne Keys ** 53:27 So I mean, one of the things we have to do is we talk about infrastructure, we have to invest and we upgrade or design the housing a way that is accessible for people to be able to get into the dwellings. And then you also have to deal with this practice of preservation and look and feel and care, because we are an old historic New England town. Absolutely. And we to have nice gorgeous Victorian houses and everything else. And at the same time, we have this housing crisis, people need to use that space. How do you balance look and feel and character and uniqueness with this need of mobility of access?   Michael Hingson ** 54:12 Well, to go another direction, though, which in some senses ought to be a whole lot easier to address. So what about things like? Are the city websites accessible? What are you What is the city doing to make information readily available? website accessibility across the board and so on? Michael,   Dwayne Keys ** 54:29 the website accessibility, it's not even accessible to those who can say so we have a we have a whole issue,   Michael Hingson ** 54:37 good political answer, no information really works.   Dwayne Keys ** 54:42 So you have people who struggle to just get information in general from the city at times. And so we're, you know, so you bring up a very good point. It's not even at the forefront, not because it's not, it's not important. It's more of like we're just struggling to get the basics of everyone just know what's going on. Er yet.   Michael Hingson ** 55:01 One of the things that I talk about from time to time in speeches that I give as well, as I've mentioned a few times on this podcast is, when people talk about diversity, they never really talk about disabilities, because we're not part of the conversation, we're not part of the discussion. And that's what really needs to change until people recognize that diversity. If it's going to truly be diversity needs to include everyone, then that's not going to change. And so I oftentimes have discussions with people about inclusion as opposed to diversity because they say, Well, we're, we're working on being inclusive, but you're not inclusive, well, but we're partially inclusive, Nope, doesn't work. You either are inclusive, or you're not. And if you're inclusive, it's a mindset. And if you are inclusive, then you're going to be dealing with disabilities and so on. It's unfortunate that we're not there yet. As I said, we don't really make disabilities part of the conversation. But I know what you're saying about housing and so on, you know, my, my wife used to watch when she was alive, a lot of the shows on house building and all the people who come and renovate homes and all that sort of stuff, they would not invariably do anything, to think far enough ahead that if somebody had a house, and they were renovating it, that they might make it accessible for the next person who might buy that house. And so none of the people that really deal with all the house stuff on TV, deal with it, either. The only time it ever comes up is if you happen to have somebody in a wheelchair or whatever it is, it is unfortunate, we're not part of the conversation. Yeah,   Dwayne Keys ** 56:42 and I think that goes into this other piece, too, is equity when it comes to design and decision making. So when we're making the decision of what gets done, or how it gets done, or do we have everybody who needs to be included, not just in that conversation, but agreeing that this is the way that this is going to go. And that is very, that is lacking in many particular cases, I see it both not just in terms of like accessibility, but even with those who have a disability, who are also receiving public benefits, SSDI or SSI. In some cases, I have seen that where there's limitations when it's time to transition for them being able to go back to work and be able to earn a living, you see that limitation there in terms of you're limited to how many hours that notching it, how many hours how much you can earn in that particular time period. Yeah, if you can lose this benefit, you lose that benefit. And so that was one of the things to your point, when I first came to Compass, we had always up to that point at work with more public housing authority clients, who see almost all of them very rare that you came across someone who had a disability who was receiving one of those benefits. And when I came into, you know, compass, I encountered a number of people who enrolled, who had SSI SSDI benefits, particular SSI, who wanted to go back to work, but he had all these limitations and how he could save how they can earn. And lo and behold, even at Compass, I'm like, what do we do, and we had nothing in place. So I had to use my first two years are really just like researching developing content and information for us to put in place to support those clients. So even to your point, it wasn't intentional. But that never been considered a compass until it presented itself.   Michael Hingson ** 58:33 We still do not recognize it. Inclusion should be part of the cost of doing business and part of the cost of life, which is really the issue. But yeah, you're right, there are so many limitations on people who are receiving benefits, like SSI and SSDI. There's only so much that can be done. And Congress isn't really willing to change that. So it is unfortunate that it did it continues to happen. Yeah,   Dwayne Keys ** 59:01 I mean, even one of the blessings was the ABLE account, which was That was great. But you have to be aced what your disability had to have occurred on or before get 26 birth that right? I'm like, okay, so what happens if I'm 30 something years old? And it's something Oh, I can't use that. So still is excluding a segment of population who could benefit from that program? So   Michael Hingson ** 59:23 there's a lot of that, oh, it's an very unfortunate situation. And we're not. We're not anywhere near dealing with any of that yet. You also have your own little enterprise outside of campus, right?   Dwayne Keys ** 59:33 Yeah. So the key solution that you know, as I said, I've been doing a number of practical projects. I don't have any like formal business model. But what I in the past I've been asked to facilitate a meeting or lead a workshop or do this one on one, you know, business coaching. So there's a number of areas that I have outside of, of compass that I've worked on, like I said a lot of stuff in terms of just my expertise with planning A zoning committee engagement just thinks, you know, supporting Black and Brown business owners in terms of moving forward. And it was like, Well, why don't you start, you know, maybe doing that as a business. So long Behold, this past year, like I said, there's always every once in awhile, I will have a project where I was asked to do something, pieces, you know, you know, you know, some money, but nothing significant. This year, I had been sign up for a number of activities, as I said, like being a workshop, instructor, business coach, doing consistent, you know, activities, and I was like, Oh, this is gonna be different. And so I said, it's hypothetical, this is this is not going to be something I should file like, I should not, I should treat this as a business income that it is. And I had had the key solution already set up. And I was like, Okay, why don't you make this a regular thing? Why don't you put this out there that you do these activities at a price. And so that has been a whirlwind. But I've completed a catalyst Fellowship Program, which is a paid fellowship program to learn how to be a nonprofit consultant. There has been other particular things that I've done in terms of CES, like, there's one pro

In today's episode, we speak with our guest Dr. Rollie Wesen, Executive Director of The Jacques Pépin Foundation and an assistant professor at Johnson & Wales University in Providence, RI. In 2016, Rollie founded The Jacques Pépin Foundation alongside his wife and father-in-law, Jacques Pepin. In the interview, Rollie shares how the foundation is dedicated to using community kitchens to train individuals who face high barriers to finding employment in the culinary world. Listen as Rollie talks about how cooking is like learning a “foreign language” and how adults today can reclaim their lives with fundamental culinary skills.

In this episode, Phil and Susie talk with Laura, a nurse, originally from WV who now lives in CA with her husband, 3 cats and a special needs stepson.  She has taken a circuitous journey from Catholic, Presbyterian, Methodist, and Southern Baptist to eventual agnostic, humanistic atheism.  She has a Bachelor's in Marketing from Johnson & Wales University in Providence and did advertising stuff for a few years. She switched gears after her mom's death and went to nursing school. She has Associates and Master's Degrees in Nursing. She current works in an ICU step down unit in Pasadena.  She enjoys reading, hiking, triathaloning (poorly and slowly), traveling, Braves baseball, Steelers and WVU Mountaineer football, cats, and craft beer.  She is a published author and is adopted.   According to Ancestry.com, Davy Crockett is her great x4 uncle.  Laura's Recommended Resources: Podcasts You can't get to heaven in miniskirt: https://www.heaveninaminiskirt.com/  Graceful Atheist podcast: https://podcasts.apple.com/us/podcast/graceful-atheist-podcast/id1456800368  Divorcing religion podcast: https://www.divorcing-religion.com/religious-trauma-podcast  Deconversion podcast: https://thedeconversionpodcast.com/  Thinking atheist podcast : https://www.thethinkingatheist.com/  Books Good without God God Delusion  Skeptics Annotated Bible Join our Facebook page at www.facebook.com/groups/dangerousquestions   Follow us at https://www.flawedtheologypodcast.com  and subscribe wherever you listen to your favorite podcasts.   Rate and review the podcast on YouTube, Spotify, and Apple Podcast

May is National Physical Fitness and Sports Month. Being physically active is essential for staying healthy but what role does physical therapy, or PT, play? In this episode, Dr. Paul Ullucci, director of the Doctor of Physical Therapy Program at Johnson and Wales University joins RIDOH's Dr. Philip Chan to talk about the benefits of PT, what to expect from a physical therapist, and insights for anyone considering a career in this in-demand field. 

Join us for insights on the college basketball recruitment process with Coach Marc Slade of Johnson and Wales University. Discover what it takes to transition from high school to college ball! Listen to the full episode now. ⭐️ PLEASE LEAVE A 5-STAR REVIEW If you enjoyed our podcast, would you please take a minute and leave us a 5-star review? It would mean the world to us as we are beginning to grow our voice in the podcast sphere. To leave a review on Apple: Click ⁠⁠this link⁠⁠ Scroll ALL THE WAY DOWN Look for the 5 stars and leave a review!

Send us a Text Message.Bill Bartholomew welcomes Jaelynn Accola, a graduating student of Johnson and Wales University's Cannabis Entrepreneur program along with Dr. Magnus Thorsson, who helped launch the program.  Ms. Accola has developed a health and wellness-oriented cannabis infused protein bar, drawing on her experience as a student-athlete and market demands and gaps.Support the Show.

261: How to Overcome Barriers & Build Capacity as a Nonprofit Leader (Matt Sharp)SUMMARYAs a nonprofit leader, have you ever considered how investing time in refining your nonprofit's operational processes could significantly amplify your organization's impact on the communities you serve? In episode 261 of Your Path to Nonprofit Leadership, you'll learn invaluable strategies for maximizing organization efficiency and effectiveness from expert consultant, Matt Sharp. Delving into key areas such as HR management, strategic planning, technology integration, and personal strategic development, you'll gain profound insights into transforming your nonprofit into a high-performing entity. With practical advice and actionable tips drawn from real-world experiences, this episode offers nonprofit leaders the guidance they need to navigate the complexities of organizational management and achieve their mission-driven goals.ABOUT MATTMatt Sharp is a highly relational nonprofit and higher education professional, with an inherent drive to stimulate personal and group excellence. With 17+ years of experience, he brings a specialized blend of knowledge, technical skills, and expertise to his work—and focuses on empowering small- to mid-size nonprofit organizations to achieve greater impact on their communities. Before entering the entrepreneurial world, Matt spent six years as the Chief Operating Officer at RunningWorks. Prior to that, he spent 11 years at Johnson & Wales University, where he served as the Director of Student Involvement & Leadership. Through the university, he gained valuable experience in event management, program management, systems, and process creation, developing and implementing strategic goals, professional development, financial management, and managing a team of professionals. Matt received his MBA at Southern New Hampshire University, as well as his Bachelor of Science in Hotel & Resort Management. He is also a proud Leadership Charlotte alumni, which is program focused on building Charlotte community leaders through inclusive leadership development. He currently sits on the Board of JoPri, a nonprofit serving the children of Uganda. EPISODE TOPICS & RESOURCES Atomic Habits by James Clear Ready for a Mastermind? Learn more here!Have you gotten Patton's book Your Path to Nonprofit Leadership: Seven Keys to Advancing Your Career in the Philanthropic Sector Watch for the companion audio version coming soon!Check out our new website, PMAnonprofit.com!

Happy Pizza Expo Week — the best week of the year!!! We hope you are having an amazing show experience and if you're not at Pizza Expo, you can stay connected with show updates at https://pizzatoday.com/topics/industry-news/pizza-expo-2024-all-news-from-the-worlds-largest-pizza-show/.While we're in Las Vegas together, we're sharing a favorite episode. Enjoy this Replay of Dough Talk with Peter Reinhart. Peter Reinhart is an instructor at Johnson & Wales University, founder of the Pizza Quest video and blog site, American baker, educator and author of numerous books, including “Bread Upon the Waters: A Pilgrimage Toward Self Discovery and Spiritual Truth”; “Crust and Crumb: Master Formulas for Serious Bread Bakers” and “American Pie: My Search for the Perfect Pizza.” Most notably, four of his books have been nominated for James Beard Awards, with three of them winning, including the “Book of the Year” in 2002 for The Bread Baker's Apprentice.

Business-owner and Chef Craig Barbour originally studied mechanical engineering at the University of Maryland before transitioning into the culinary field. After graduating from Johnson & Wales University here in Charlotte, he started his career at Carmel Country Club.  From there it was a food truck, event catering, a café in South End, and now a multi-brand food and beverage business. Craig is one of those people – and brands – that we can say, “we knew them when!” He's our guest today on the award-winning BrandBuilders Podcast.

Today we will continue our Sustainable Leaders series and have a Talk Story with Rebecca Staron the founder of HI-RES Grant Writing and Consulting. We will learn about the world of grant-writing and what it takes for sustainable nonprofits to secure grants and funding. Rebecca began her career in a small Connecticut restaurant and was immediately hooked on feeding people. She attended Johnson & Wales University earning Bachelors degrees in both Culinary Arts and Nutrition.  During this time, she participated in a term abroad in Singapore and Thailand doing an intensive study of South East Asian cuisines, it was here she fell in love with international cuisine, spicy foods, and traveling.  After over 20 years in various facets of the food service industry Rebecca decided it was time for a change; however, her passion still remained food and feeding people. Rebecca formed HI-RES Grant Writing and Consulting to help bring her passion for food and sustainability to organizations and communities on a larger scale. Through grant writing she discovered that she can take the knowledge and experience she's amassed over the years and help communities in ways that she had never imagined before. She is very passionate about food literacy and expanding access to healthy foods for everyone through improved food systems, hands on education, and sustainable farming and gardening programs. Her and her team work in Hawaii and across the United States to help organizations find and secure funding to elevate their work and create a positive impact. Rebecca believes that together we can achieve greater food sovereignty and better health in our communities while still being good stewards to the environment and working to regenerate the world around us. Rebecca Staron: Instagram: @hi_res_grantwriting : @hi_res_grantwriting • Instagram photos and videos Email: rs2write@gmail.com Website: www.hi-resgrants.com You can reach Smart Living Hawaii at: Website: ⁠⁠⁠⁠www.smartlivinghi.org⁠⁠⁠⁠ Instagram: ⁠⁠⁠⁠@smartlivinghawaii⁠⁠⁠⁠_org Facebook: ⁠⁠⁠⁠@SmartLivingHawaii⁠⁠⁠⁠.org

In 2023, we heard all about tinned fish, “girl dinner,” butter boards, and zero-proof drinks. Inflation drove up prices, and we haven't heard the end of trying to build a more sustainable food system. So what's in store for the food and restaurant world in 2024? Guest host Alexa Gagosz gets some predictions from Jason Evans, the founding dean of the College of Food, Innovation and Technology at Johnson & Wales University. Tips and ideas? Email us at rinews@globe.com.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week, we continue our conversation with Peter Reinhart about everything bread and pizza dough. Peter Reinhart is an instructor at Johnson & Wales University, founder of the Pizza Quest video and blog site, American baker, educator and author of numerous books, including “Bread Upon the Waters: A Pilgrimage Toward Self Discovery and Spiritual Truth”; “Crust and Crumb: Master Formulas for Serious Bread Bakers” and “American Pie: My Search for the Perfect Pizza." Most notably, four of his books have been nominated for James Beard Awards, with three of them winning, including the “Book of the Year” in 2002 for The Bread Baker's Apprentice.Listen as Peter shares his wealth of knowledge on bread baking and pizza baking and just how much crossover exists. We talk sourdough and dough adaptions in the pizza making process.Listen until the end when Peter shares his 2024 predictions.Show Notes.The 2024 PIZZA INDUSTRY TRENDS REPORT is here! We bring you this year's hottest trends and pizza industry analysis, including independent operation stats, concept and sales stats, pizza and topping trends, marketing trends, labor trends and an industry outlook. Go to the report now: https://pizzatoday.com/topics/industry-news/2024-pizza-industry-trends-report/ Registration is open for Pizza Expo 2024 at the Las Vegas Convention Center, March 19-21. Register for Pizza Expo 2024. To learn more about Pizza Expo, visit https://pizzaexpo.pizzatoday.com/.

Marina Middleton is a mother, wife, entrepreneur, and podcast host passionate about helping women build their personal brand.  As the founder of Empowered Confidence, a personal branding media company, Marina provides the tools and resources to empower female leaders to leverage their stories and authenticity to build stronger brands, businesses, and communities.  She hosts the She Did It Anyway Podcast, A safe space dedicated to supporting women in unapologetically building the life and business of their dreams- even if they're scared shitless. She is also the co-founder of The Blueprint Mastermind.  Marina's education includes a B.S. in marketing and a minor in fashion from Johnson & Wales University. Before becoming an entrepreneur, Marina worked for Yahoo!, Tumblr, and Yahoo! News, developing digital media campaigns for some of the most recognizable global and Fortune 500 brands.  Her expertise has been featured in various publications, including Yahoo News, Yahoo Finance, and Business Insider to name a few.  In recognition of her success during the pandemic, Marina was named one of the Top 10 Successful Entrepreneurs to build their business.  She has also led mentor sessions at Create & Cultivate on how to build, monetize, and scale your brand.  With her unique blend of creativity, strategic thinking, and business acumen, Marina is committed to empowering women to build their brands so they can create an impact in the lives of others and their own.  Find out more about Marina's Offerings and Connect on Social: Website: www.Empoweredconfidence.io The Blueprint: www.theblueprintmastermind.com  Personal Instagram: https://www.instagram.com/marinaamiddleton Business Instagram: https://www.instagram.com/empoweredconfidence_/ She Did It Anyway Podcast Instagram: https://www.instagram.com/shediditanywaypodcast/ TikTok: https://www.tiktok.com/@marinaamiddleton Youtube: https://www.youtube.com/@marinaamiddleton Podcast Link: https://shediditanywaypodcast.buzzsprout.com/ Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week, we talk everything bread and pizza dough with Peter Reinhart. Peter Reinhart is an instructor at Johnson & Wales University, founder of the Pizza Quest video and blog site, American baker, educator and author of numerous books, including “Bread Upon the Waters: A Pilgrimage Toward Self Discovery and Spiritual Truth”; “Crust and Crumb: Master Formulas for Serious Bread Bakers” and “American Pie: My Search for the Perfect Pizza." Most notably, four of his books have been nominated for James Beard Awards, with three of them winning, including the “Book of the Year” in 2002 for The Bread Baker's Apprentice.Listen as Peter shares his wealth of knowledge on bread baking and pizza baking and just how much crossover exists. We talk shifts and movements in the pizza making process.Stay tuned for Part II when Peter shares his 2024 predictions.Show Notes.The 2024 PIZZA INDUSTRY TRENDS REPORT is here! We bring you this year's hottest trends and pizza industry analysis, including independent operation stats, concept and sales stats, pizza and topping trends, marketing trends, labor trends and an industry outlook. Go to the report now: https://pizzatoday.com/topics/industry-news/2024-pizza-industry-trends-report/Registration is open for Pizza Expo 2024 at the Las Vegas Convention Center, March 19-21. Register for Pizza Expo 2024. To learn more about Pizza Expo, visit https://pizzaexpo.pizzatoday.com/.

#40. As we close out season one, The meez Podcast welcomes Chef David Santos. Growing up as a first generation Portuguese American, Dave was immersed in every aspect of food since a young age. He started his culinary career as a 2001 graduate of Johnson & Wales University. He then traveled throughout Europe and South America, soaking up the culinary heritage of the visited countries and their cuisines rooted in peak quality seasonal ingredients. Santos later worked at acclaimed restaurants like Per Se and Bouley (where he met meez CEO, Josh Sharkey) as well as Nicholas and The Ryland Inn. By launching Um Segredo, a series of supper clubs hosted at his Roosevelt Island home, Santos established his own culinary voice and quickly developed a cult following. In 2012, he opened Louro in the West Village to much acclaim.In this episode, Josh Sharkey and Dave touch on the beauty and culture of Portuguese food, the excitement of opening and running his supper club series, Um Segredo, and his new and thriving restaurant, Foxface, which recently earned 3 stars in The New York Times. Josh and Dave end the episode by discussing the controversy of food critics, Dave's YouTube channel, and what's next in the pipeline for Dave and Foxface. Where to find Dave Santos: YoutubeWebsiteInstagramWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(03:26) Dave's family and food background(12:14) Portuguese cuisine's influence on other cultures(18:51) Tinned Fish(21:25) Pastéis de Nata and recreating it in the States(30:41) Foxface and its origin(39:28) Um Segredo and who should and shouldn't host professional Supper Clubs(46:33) Lessons learned from cooking that influence Dave today(22:03) How bad experiences can teach you the greatest lessons(1:05:16) Food critics and their place in the culinary industry

This week's guest is Chef Mark Allison, a highly accomplished culinary artist known for his innovative and healthy creations. Born and raised in England to a family with a deep appreciation for food, Mark developed a passion for cooking at an early age. He honed his skills by attending prestigious culinary schools and gaining practical experience in renowned restaurants around the world. He counts current and past job titles as the Corporate Executive Chef at Forever Oceans, the former Director of Culinary Nutrition at the Dole Food Company and the former Dean of Culinary Arts Education at Johnson & Wales University. With an unwavering commitment to excellence, Chef Mark has earned a stellar reputation for his meticulous attention to detail and creative flair. Throughout his career, Chef Mark has received numerous accolades and awards for his culinary expertise. His dishes have been featured in prominent culinary publications, and he has appeared as a guest chef on various television shows, where he shares his expertise and passion with a wider audience. Beyond his culinary prowess, Chef Mark is also dedicated to sustainable and ethical practices in the culinary world. He actively promotes the use of locally sourced, seasonal ingredients, and supports initiatives that minimize food waste and protect the environment. In two words, he is a culinary scientist. He looks at food through two windows, taste and cellular health. Both of which are important to my patients and me. We dive into why and how he does this effectively in a society that is not aligned in the same direction. He is the author of these books: 3 boys & a chef, 3 boys & a chef 2, Lets get smart about diabetes and 150 projects to get into culinary arts. Chef Mark Allison continues to push the boundaries of culinary artistry, captivating diners with his extraordinary creations and leaving a lasting impact on the culinary industry. His passion for food, commitment to excellence, and dedication to nutrition and sustainability make him a true culinary visionary. Please enjoy my conversation with Chef Mark, Dr. M

140: A Sommelier's Wine Tips - from European to Non-Alcoholic and the Microbiome.  Sommelier of the Year Alex Sarovich is serving up wine chat with a look at European, non-alcoholic and Little Saint in Healdsburg, California. Alexandria Sarovich Today's Lexi:  Κρασί - Krasi - Wine In Today's Episode: Next Wave Sommelier of the Year Alexandria Sarovich joins Kefi L!fe to bring a wealth of wine information for you.  From France to Germany, Alex has studied and worked abroad, landing her in California as Wine Director of Little Saint in Healsburg, CA.  Alex has tasted nearly 15,000 wines in her life and passed one of the most difficult tests: the Master of Sommelier Exam.  Her knowledge translates into great fodder for us. Learn about Great wines in Sonoma, wines of Europe, and even about the sugar content of wine.  How does the microbiome come into play?  What is the difference between European cellars and those in the states? Plus, non-alcoholic is on the rise, and Alex has terrific suggestions for that list. Raise your glass and sip along with Alex and Kiki today! Yiamas! To Our Health! Today's Ola Kala Moment: Farm to Table for Dinner Resources: Next Wave Sommelier of the Year Little Saint Executive Wine Director Alex Sarovich For many, the allure of working in hospitality often stems from early childhood memories of happy family gatherings around the dinner table. For Alexandria (Alex) Sarovich, who has four siblings and a shared Italian/Serbian heritage—this was precisely where her love for all things food and wine began. This sense of cooking and nourishing her loved ones inspired Alex to enroll in Johnson & Wales University in Rhode Island, where she would receive a Bachelor's in Business and an Associate's degree in Culinary Arts. During her time at JWU, Alex discovered her interest in wine. In 2015 she accepted a Beverage Director position back home in Chicago at an E2 Hospitality property. She spent three years honing her craft and running an award-winning beverage program inside JW Marriott hotel's contemporary Italian restaurant. Alex left her first program to explore the wine world in Australia. Alex had the opportunity to work as a sommelier at the World's 50 Best restaurant Attica, where she expanded her knowledge of Australian wines under the tutelage of fellow Chicagoan and acclaimed Sommelier Jane Lopes. After tracking SingleThread Farm, Restaurant & Inn for almost three years, in early 2019, Alex landed her dream job as a Sommelier at SingleThread. During Alex's time as Sommelier at SingleThread she passed the Level 3 Advanced Sommelier Certification. In her current role as Executive Wine Director at Little Saint, she is building an accessible wine program where she leads a talented team dedicated to creating a unique gathering space to support the community and to elevating minority voices in the wine industry. About Little Saint Wine Program Little Saint's Wine Lounge and Program, led by Executive Wine Director Alexandria Sarovich, highlights a 500+ bottle collection of wines that are made by winemakers committed to lessening their impact on the earth. We feature iconic and new-wave producers from around the globe with a strong representation of California wines. There is a wide array of chilled and natural wines and a reserve cellar. Outside of our favorite Sonoma County producers, we have a deep focus on Champagne, Burgundy, Loire Valley and Italy. About Little Saint Little Saint is a 100% plant-based restaurant, coffee bar, wine lounge, cocktail bar and music venue located in downtown Healdsburg in Sonoma County, California. Born from a passionate collaboration between owners Laurie and Jeff Ubben, Director Jenny Hess, and Creative Director Ken Fulk, Little Saint is dedicated to climate justice, animal welfare, and kindness for all beings with a mindfulness of sustainable practices and support for emerging makers and musicians. The exceptional culinary program has added Little Saint to ‘The New York Times' “Best 50 Restaurants” and ‘Vegetarian Times' “Best New Restaurants” picks in 2022. 25 North Street, Healdsburg, CA Credits: Music: Spiro Dussias Vocals: Zabrina Hay Graphic Designer: Susan Jackson O'Leary  

We begin Season 4 of the Generation Change with Leo Finelli Podcast with Leo and Elijah Pelton. Elijah got his start in the gun violence prevention movement after the Parkland shooting. At his high school, Elijah started chapters of Students Demand Action and March For Our Lives, which held multiple events including 2 school walkouts, and gave presentations to both the school board and the city council. Elijah now attends Johnson and Wales University, where he studies hospitality management. Elijah talks about growing up near Washington, DC, organizing school walkouts against gun violence, and volunteering as a chef with World Central Kitchen. --- Send in a voice message: https://podcasters.spotify.com/pod/show/generation-change/message Support this podcast: https://podcasters.spotify.com/pod/show/generation-change/support

What is Good Food?On last week's podcast I spoke with chef Rollie Wesen.  He's the executive Director of the Jacques Pépin foundation, as well as an assistant professor at Johnson & Wales University in Providence, Rhode Island.  During our conversation we spoke about what "good food" is. This touched on seasonal cooking, and families having a sit-down meal together (or not). This side conversation didn't fit into our full-length conversation, but it was something we're both passionate about, so it made more sense to release it as a stand-alone mini-episode.But this episode isn't just about good food. If kids aren't learning to cook in school, and they're not learning to cook at home, are we only one generation away from people not knowing how to cook, or what good food tastes like? That's what we discuss in this episode.Rollie Wesen and The Jacques Pépin FoundationThe Jacques Pépin Foundation WebsiteThe Jacques Pépin Foundation's  Instagram and FacebookRollie's InstagramJacques's cookbook New Complete TechniquesCHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).  Get the Chefs Without Restaurants NewsletterChefs Without Restaurants InstagramChefs Without Restaurants on TikTokChefs Without Restaurants on YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesSPONSOR INFOUnited States Personal Chef AssociationThis episode is sponsored by the Unites States Personal Chef Association. Visit their website  and use code TaxBreak2023 to save $75 on new a membership.To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.Support the show

Tune in on Monday, 10/16/23, for a new episode of The Doctor Whisperer Show featuring featuring one of my personal heroes in business—the King of Hospitality, CoFounder of The Ritz Carlton, and Author, Horst Schulze. Buy his book here: https://a.co/d/6V0nbFE ▪︎ ▪︎ ▪︎ A︎BOUT OUR GUEST: A legend and leader in the hotel world, Horst Schulze's teachings and vision have reshaped the concepts of service and hospitality across industries. Mr. Schulze's professional life began more than 65 years ago as a server's assistant in a German resort town. Throughout the years he worked for both Hilton Hotels and Hyatt Hotels Corporation before becoming one of the founding members of The Ritz Carlton Hotel Company in 1983. There Mr. Schulze created the operating and service standards that have become world famous. During his tenure at The Ritz Carlton, Mr. Schulze served as President and COO responsible for the $2 billion operations worldwide. It was under his leadership that The Ritz Carlton Hotel Company became the first service-based company to be awarded the prestigious Malcolm Baldrige National Quality Award — twice. In 1991, Mr. Schulze was recognized as "corporate hotelier of the world" by HOTELS magazine. In 1995, he was awarded the Ishikawa Medal for his personal contributions to the quality movement. In 1999, Johnson & Wales University gave him an honorary Doctor of Business Administration degree in Hospitality Management. Most recently, Mr. Schulze has been honored as a “Leader in Luxury” by Travel Agent magazine and its sister publication Luxury Travel Advisor. After leaving The Ritz Carlton Hotel Company, Mr. Schulze went on to found The Capella Hotel Group. This luxury hotel company managed some of the most elite properties worldwide, and gave Mr. Schulze the opportunity to further define the luxury hotel industry, receiving countless awards and recognitions. Today, Mr. Schulze serves on various boards and acts as a consultant across industries. He recently completed his seminal book on creating excellence. horstschulze.com ▪︎ ▪︎ ▪︎ Thank you to our sponsor, SRA 831b Admin, for supporting the show! Click here to learn more: ⁠http://831b.com --- Send in a voice message: https://podcasters.spotify.com/pod/show/thedoctorwhisperer/message

This week on I speak with chef Rollie Wesen. He's the executive Director of the Jacques Pépin foundation, as well as an assistant professor at Johnson & Wales University in Providence, Rhode Island.  Rollie is married to Claudine Pepin, Jaques daughter. In talking with Jacques, they thought it would be a great idea to start a foundation while he was still alive, and create something that would have a lasting, positive affect on the world.Jacques decided that he wanted the foundation to focus on one singular mission. To support community kitchens that offer free life skills and culinary training to adults with high barriers to employment. Those barriers could be previous incarceration, homelessness, substance abuse issues, low skill or lack of work history. On this episode, we talk about how the foundation came to be, and have a more in-depth conversation about their mission, and what the future holds for the foundation. Rollie also shares some fun stories like the photographing of Jaques's cookbooks. And being a professor at Johnson & Wales University, we spoke about the state of culinary education today.Rollie Wesen and The Jacques Pépin FoundationThe Jacques Pépin Foundation WebsiteThe Jacques Pépin Foundation's  Instagram and FacebookRollie's InstagramJacques's cookbook New Complete TechniquesCHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).  Get the Chefs Without Restaurants NewsletterChefs Without Restaurants InstagramChefs Without Restaurants on TikTokChefs Without Restaurants on YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesSPONSOR INFOUnited States Personal Chef AssociationThis episode is sponsored by the Unites States Personal Chef Association. Visit their website  and use code TaxBreak2023 to save $75 on new a membership.To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.Support the show

This week the boys welcome food safety expert Patricia Bowman to the studio. Patty is a Professor at Johnson & Wales University and some might call her the Overlord of Food Safety! Patty breaks down the standards we all should be using for food safety both at home and in the industry, gives us her top "red flags" when going out to eat, and drives home the point that safe handling of food has to be the number 1 priority in any dining establishment. Stick around for 20 questions with Patty and a special Coffee "TEDtalk" with the show's Producer, Bryan Lavin. There is so much to talk about in this episode that Patty will be back soon for Part 2!

Our guest on the podcast today is Raj Sisodia, FEMSA Distinguished University Professor of Conscious Enterprise and Chairman of the Conscious Enterprise Center at Tecnologico de Monterrey in Mexico. He is also Co-Founder and Chairman Emeritus of Conscious Capitalism Inc. Raj has a Ph. D. in Business from Columbia University. His fifteen books include Conscious Capitalism, Everybody Matters, Shakti Leadership, Firms of Endearment, The Healing Organization, and Awaken: The Path to Purpose, Inner Peace & Healing. Raj has worked with numerous companies, including AT&T, Verizon, LG, BorgWarner, Kraft Foods, Whole Foods Market, Tata, Siemens, Sprint, Volvo, IBM, Walmart and McDonalds. Raj received an honorary doctorate from Johnson & Wales University and has served on the boards of Mastek and The Container Store.In today's conversation Raj takes us on a journey to explore the flaws of business, the current business school system, the prevalence of ego-driven leadership, and the urgent need for change in the way that we approach business. Drawing from his extensive research, Raj highlights so much of the data that underpins his work and shares some shocking statistics. He challenges the prevailing mindset that prioritizes power and money above all else and delves into the underlying causes, such as fear-based thinking and unhealed traumas, that contribute to this destructive paradigm.Although the challenges we face are vast, he shares his optimism that comes from his own deeply personal transformation as he navigated through his own journey of healing and self-discovery. From visits to the Himalayas to encounters with plant-based medicine, Raj's experiences opened his consciousness and provided profound insights into life and his purpose. Through his groundbreaking work, particularly in the development of conscious capitalism, he embraced a deeply purposeful mission to reinvent the way we do business and educate others about a more humanistic approach.Join us as we dive into the concept of healing organizations, the power of love and truth, and the collective shift toward a purpose-driven future.Key TakeawaysRaj's own healing journey and the profound insights about his life and purposeHow we change the story of business so it becomes utterly humanWhat it means to Create and lead a healing organizationWhy he began Conscious Capitalism as a global movementThe 7 steps that encourage us to face the truth of our lives, healing any wounds and traumasHow the tide is turning in business and leadership aligned with the Star Wars trilogy and which episode we're now living through!

This week, we learn from one of the best ad educators. To prove it, Oscar Chilabato was the recipient of the 2017 Distinguished Advertising Educator Award. Oscar Chilabato is an Advertising and Marketing Communications professor at Johnson and Wales University. He is a strategic communications specialist. Faculty advisor to the award-winning Johnson and Wales ADTEAM. Member of the National Education Executive Committee and National Advertising Review Board. Full of advice, this is a must-listen for all aspiring advertisers out there. Links: Connect with Oscar: Here Connect with us: Here Win a Crowbar to break into advertising: Here

Described as an “Intellectual Shaman” in a book with that title, Raj Sisodia has been on a mission to bring caring, humanity and healing to business and capitalism since the 2007 publication of his groundbreaking book Firms of Endearment: How World Class Companies Profit from Passion and Purpose. A founding member and Chairman Emeritus of the Conscious Capitalism movement, Raj Sisodia is FEMSA Distinguished University Professor of Conscious Enterprise and Chairman of the Conscious Enterprise Center at Tecnológico de Monterrey in Mexico.   Raj is co-author of the New York Times bestseller Conscious Capitalism (2013) and Wall Street Journal bestseller Everybody Matters (2015). Raj received an honorary doctorate from Johnson & Wales University and has served on the boards of Mastek and The Container Store.   Most recently, Raj authored the book ‘Awaken', which we explore at length in this conversation. I highly recommend engaging with Raj's book and his work.  Additionally, I'll be donating to and raising awareness for the charity or organization of my guest's choice with each episode now. This episode, the organization is called Pratham USA. Any and all donations make a difference! You can connect with Raj on: Website - www.rajsisodia.com  His Most Recent Book: Awaken - https://www.amazon.com/Awaken-Inner-Peace-Purpose-Healing/dp/1119789192 Books - https://www.amazon.com/Libros-Raj-Sisodia/s?rh=n%3A283155%2Cp_27%3ARaj+Sisodia&language=es LinkedIn - https://www.linkedin.com/in/rajendrasisodia/ Twitter - https://twitter.com/RajSisodiaCC To connect with me: Interested in working with me as your coach? Book a complimentary 15 minute call here. https://calendly.com/mike-trugman/15min LinkedIn - https://www.linkedin.com/in/michael-trugman-37863246/ Instagram - https://www.instagram.com/mytrugofchoice/?hl=en Website - https://miketrugmancoaching.com/ Subscribe to my weekly newsletter - https://miketrugman.us7.list-manage.com/subscribe?u=986490d5c62a0102122f3ce27&id=33d78ffe68 YouTube - https://www.youtube.com/channel/UCUPyP3vEWc-oDlGASe2XIUg Please leave a review for this podcast on Apple Podcasts! - https://podcasts.apple.com/vg/podcast/mike-s-search-for-meaning/id1593087650?utm_source=Mike+Trugman&utm_campaign=dcbd0b11b0-EMAIL_CAMPAIGN_2022_03_08_12_14&utm_medium=email&utm_term=0_33d78ffe68-dcbd0b11b0-510678693   Resources/People Mentioned: Man's Search for Meaning - Viktor E. Frankl Absent Mother God of the West - Neela Bhattacharya Saxena The Bully Society - Jessie Klein Men Are from Mars, Women Are from Venus - John Gray The Body Keeps the Score - Bessel van der Kolk M.D. The Wealth of Nations - Adam Smith The Theory of Moral Sentiments - Adam Smith Dharma Joseph Campbell James Bowen Conscious Leadership Carl Rogers Path

Former New York Met, Ed Kranepool and author, Gary Kaschak join us to discuss their new book and Forge to Table Knives founder, Noah Rosen recounts the company's humble beginning while Jeff gives his two cents. Ed Kranepool was only 17 years old in 1962 when the expansion team, New York Mets were formed and he then spent the next 18 years wearing blue and orange.  Kranepool was an important member  of the 1969 Miracle Mets and when he retired after the 1979 season at the age of 34, he was the all-time Mets leader in 10 major statistical categories, including games, at-bats, hits, and total bases.  Kranepool joins us to discuss his new book, The Last Miracle:  My 18-Year Journey with the Amazin' New York Mets which he wrote with Gary Kaschak.  Ed is a member of the New York Mets Hall of Fame and beloved by New York Mets fans worldwide.  We are thrilled he is back for his second appearance.   Gary Kaschak has written another exceptional book and we are honored he has joined us with Ed Kranepool for this in depth discussion.  Gary is the author of another book with a former New York Met, Cleon Jones' autobiography, Coming Home:  My Amazin' Life with the New York Mets.  Gary joined us previously to discuss  the extremely moving and motivational book, Go The Distance which he wrote with Tom Tunison. Noah Rosen is the founder and CEO of Forge To Table, maker of custom hand-made knives.  Noah came up with the company idea while a first-year culinary student at Johnson & Wales University.  The knives are absolutely beautiful and Noah's story is fascinating.  For more information on Noah Rosen, his company, Forge To Table, and to purchase his knives go to https://www.forgetotable.com/ We conclude the show with the song, Baseball Always Brings You Home from the musician, Dave Dresser and the poet, Shel Krakofsky. We recommend you go to Baseball BBQ, https://baseballbbq.com for special grilling tools and accessories,  Magnechef https://magnechef.com/ for excellent and unique barbecue gloves, Cutting Edge Firewood High Quality Kiln Dried Firewood - Cutting Edge Firewood in Atlanta for high quality firewood and cooking wood, Mantis BBQ, https://mantisbbq.com/ to purchase their outstanding sauces with a portion of the proceeds being donated to the Kidney Project, and for exceptional sauces, Elda's Kitchen https://eldaskitchen.com/ We truly appreciate our listeners and hope that all of you are staying safe. If you would like to contact the show, we would love to hear from you.   Call the show:  (516) 855-8214 Email:  baseballandbbq@gmail.com Twitter:  @baseballandbbq Instagram:  baseballandbarbecue YouTube:  baseball and bbq Website:  https//baseballandbbq.weebly.com Facebook:  baseball and bbq  

In this episode, Dr. Philip Chan sits down with Johnson and Wales University's Korina Ramsland Short and Roger Williams University's Dr. Jen Stanley to discuss a serious topic before the start of the fall semester. It can be difficult and uncomfortable to discuss, but it is important to talk about it openly and honestly. The topic? Sexual violence prevention. According to the Rape, Abuse and Incest National Network (RAINN), every 68 seconds an American is sexually assaulted.  What conversations can parents and other adults have with young people to help them avoid becoming a statistic? What is being done to make college campuses safer for students? How can we normalize conversations around consent?  Download this episode of Public Health Out Loud to hear what some local experts have to say. 

In this episode of the Private Chef Podcast, I interview Chef Mark Pariano, a private chef with a remarkable 30-year career of crafting award-winning international cuisine. He hails from an Italian family background, attended the prestigious Johnson and Wales University, and has showcased his culinary skills at private caterings across the United States. One of the highlights of our conversation is Chef Mark's recollection of his early days, spent gardening with his father. He vividly describes how these moments ignited his enthusiasm for cooking for others and ignited a spark that has guided his professional journey to becoming a private chef.We also cover essential subjects such as the well-being of chefs and clients, maintaining a balanced diet, and techniques to stay rejuvenated while handling the demands of the job.You can now listen to this brand new episode of The Private Chef Podcast on:Apple -  https://tinyurl.com/5n7jv5s7Spotify  -  https://tinyurl.com/36sc3rjsWatch the full interview and subscribe for more videosYoutube  - https://www.youtube.com/@hanneshenncheLet's ConnectLinkedIn  -  https://www.linkedin.com/in/hannes-hennche/Feel free to connect with Chef Mark ParianoLinkedIn  - https://www.linkedin.com/in/mark-pariano-490955196/Instagram  - https://www.instagram.com/chefmarkanthony17/?hl=enFacebook - https://m.facebook.com/mark.pariano/Website -  https://www.takeachef.com/en-us/chef/mark-anthony-pariano Time Stamps[00:01:09] Gardening and culinary passion [00:04:01] The Garden[00:08:45] Human interaction as a chef [00:12:09] The toughest part about the job[00:16:20] Diverse flavor profiles in cooking[00:20:32] Fragile herbs and their aroma[00:26:40] Private gardens and luxury[00:30:21] A personal childhood experience[00:33:01] Serving others through charity work[00:38:10] Chefs and media frustrations[00:41:40] Energy shift with age [00:45:09] Chemical effects of coffee [00:50:07] Portion control and health[00:53:59] Health and diet transformations [00:55:11] Diet and rejuvenation[01:04:39] Portion size from previous generations.Quotes"So my earliest day was just gardening with my father, falling in love with food and it was my safe haven." "I tell people I'm still learning how to cook.""You've got to put the time in and market yourself in ways that you can't do with just on a business card. Get yourself out there. And that's the key. It's opened up a lot of doors for me." "And you know, the funny thing is originally when you're young, you know, like I went into the kitchen when I was 17. You feel like invincible.""And I think that's why my client, Margaret, she looks like she's 27 because it's all about portion control.""It's like so much easier to get your fat removed from your body than actually living healthy." "And there's nothing better than looking at a recipe from your family with seeing a little bit of flour on it or a little bit of grease, whatever, that's slightly stained versus a recipe from Pinterest."#theprivatechefpodcast #privatechef #personalchef #culinary #cheflife #privateservice #hanneshennche #cooking #food #health #career #passionforcooking

Rethinking and re-engineering business is a constantly evolving process. Companies have been talking about and acting on the concept of business transformation for many years, but many have yet to achieve the full benefits. Dr. Raj Sisodia is Co-Founder of the global phenomenon “Conscious Capitalism”– an economic and political philosophy that believes businesses should operate ethically while they pursue profits. In this “Point of View” episode, he reveals what that process looks like, what progress we're making, and how we can move even faster to generate the key critical business impact we need.  Lead With We is Produced by Goal 17 Media - https://goal17media.com Dr. Raj Sisodia:  Raj Sisodia is FEMSA Distinguished University Professor of Conscious Enterprise and Chairman of the Conscious Enterprise Center at Tecnologico de Monterrey in Mexico. He is also Co-Founder and Chairman Emeritus of Conscious Capitalism Inc. Raj has a Ph. D. in Business from Columbia University. He has published fifteen books, including the New York Times bestseller Conscious Capitalism (2013), the Wall Street Journal bestseller Everybody Matters (2015), Firms of Endearment (named a top business book of 2007 by Amazon.com), The Healing Organization and Awaken (2023). Raj has consulted with and taught at numerous companies, including AT&T, Verizon, LG, BorgWarner, DPDHL, POSCO, Kraft Foods, Whole Foods Market, Tata, Tesoro, Siemens, Sprint, Volvo, IBM, Walmart, McDonalds and Southern California Edison. Raj received an honorary doctorate from Johnson & Wales University in 2016 and the Business Luminary Award from Halcyon in 2021. He has served on the boards of Mastek and The Container Store. Resources: Learn more about Conscious Capitalism at: https://www.consciouscapitalism.org/ Connect with Raj on LinkedIn: https://www.linkedin.com/in/rajendrasisodia/ Visit leadwithwe.com to learn more about Simon's new book or search for "Lead With We" on Amazon, Google Books, or Barnes & Noble.  Learn more about your ad choices. Visit megaphone.fm/adchoices