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School Cites Outstanding Sustainable Food Practices and Wealth of Leadership and Managerial Resources among Key Achievements

Stamford, CT - May 2011


May 2011

Contact:      Mary Rodgers                 or                   Rachel Litner

                   Cuisinart                                              Rachel Litner Associates

                   Phone: (203) 975-4609                          Phone: (973) 994-5167

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School Cites Outstanding Sustainable Food Practices                                                                                                                                                      andWealth of Leadership and Managerial Resources among Key Achievements

STAMFORD, CT, MAY 24, 2011—The Cuisinart Center for Culinary Excellence at Johnson & WalesUniversity (JWU) in Providence, Rhode Island, has completed its first fully-operational academic year with a host of new benchmarks that leave students poised for success and more well-equipped than ever before.  Among the achievements contributing to this elevated level of excellence are the 30 state-of-the-art teaching labs, which are dedicated to assisting JWU’s College of Culinary Arts enhance its levels of food safety and sustainable food practices.  Additionally, due to the changing demands placedupon chefs when they begin working in the industry, there is now a significant focus on students’ education regarding nutritional considerations, and communicationand management skills.  Another considerable achievement, the facility’s LEED (Leadership in Energy and Environmental Design) certified design, further indicates the university’s commitment to the enhancement of both its students and the environment.

“This building truly symbolizes the approach of the educational model at the College of Culinary Arts at Johnson & Wales University,” says Karl Guggenmos, WACS Global Master Chef and University Dean of Culinary Education, Johnson & Wales University.  “As an educator and professional chef, I am proud to offer our students the opportunity to learn from world class faculty in a setting that provides state-of-the-art equipment and technology, but that does so in a manner that respects the environment and fosters excellence in food safety practices.”  

He explains that students in a culinary program still need to know the professional skills and art of presentation traditionally offered to prepare them to enter these professions. However, today they also need to be knowledgeable about technology, food safety practices and sustainable initiatives so they are able to lead and manage businesses on these issues.  “The curriculum at JWU and its new Cuisinart Center for Culinary Excellence reflects all of these aspects of a culinary education,” says Guggenmos.

This 82,000 sq. ft Cuisinart Center facility, which includes innovative teaching facilities for every kind of culinary discipline, opened last fall and received LEED Gold certification in February of 2011, the latest achievement in a long line of environmentally-conscious endeavors undertaken by the university.  When constructing the facility to meet LEED certification requirements, the primary goals were remediating the site,providing open spaces, promoting pedestrian activity, and conserving water and energy. 

The cutting edge facility is also providing students with an in-depth understanding of today’s most advanced culinary techniques and technologies.  The center has educational labs and classrooms for culinary arts, including dedicated hot and cold kitchens; labs for chocolate and pastry preparation; meat-cutting and fabrication labs; bakeshops; and an artisan bread lab. There are also three dining rooms; academic classroom spaces; and areas dedicated to the study of wine production, mixology and microbrewing. 

“The numerous benefits of the Cuisinart Center for Culinary Excellence extend far beyond the tangible examples,” says John O’Connell, a 2009 graduate of JWU now pursuing an advanced degree at the university in baking and teaching.  “In addition to its smart technology, additional space and classrooms and its focus on eco-friendly practices, this building instills in us [the students] a new mindset.  It is a constant and subliminal reminder of the responsibility of being a good global citizen.”

He adds that the building has ushered in a new era - both in the physical environment of the College of Culinary Arts,as well as in an even higher level of commitment to global issues that impact the culinary world.

“As students, we have access to the newest technology, sustainable practices and products that are at the forefront of the culinary industry today,” O’Connell says. “Everything from the curriculum to the teachers themselves is all about innovation and approaching leadership roles with a global perspective.”  

Mary Rodgers, Director of Marketing Communications for Cuisinart, says, “As a longtime advocate of culinary education, Cuisinart is extremely proud to be affiliated with such an outstanding facility. “The company shares JWU’s dedication to grooming the next generation of culinary leaders, and the Cuisinart Center for Culinary Excellence is a veritable haven for young, rising chefs of all kinds.”

Not only is the Cuisinart Center providing current students with an exceptional educational experience,it is attracting tens of thousands of prospective students as well.  Since the facility’s completion, 30,000 to50,000 tours are expected to take place throughout the coming year.

Karl Guggenmos, University Dean of Culinary Education, Johnson & Wales University, is available for interviews on various topics that relate to culinary industry trends, such as the expanded scope of culinary education; new food safety and sustainability practices; and why leadership and business management skills are increasingly important for today’s young chefs.

About Cuisinart:

Cuisinart, universally known for introducing the food processor in America, is a leader in culinary appliances, professional quality cookware and kitchen accessories. The company’s cutting edge reputation can be seen on numerous fronts, from industry-first products and design awards to sponsorships of culinary events and TV cooking shows. Cuisinart manufactures a full range of products under the tagline, “Savor the Good Life®.” These products include cookware, countertop cooking appliances, blenders, stand mixers and coffeemakers, as well as food processors, toasters and toaster ovens, ice cream makers and waffle makers. Cuisinart has the following websites:,, and

About Johnson & Wales:

Johnson& Wales University (JWU), founded in 1914, is a nonprofit, private institution. A recognized leader in career education, the university offersaccredited degrees in business, hospitality, culinary arts, technology and education to more than 16,000 graduate and undergraduate students, representing all 50 states and 98 countries. By integrating academics and professional skills, related work experiences, leadership opportunities and career services,JWU prepares driven students who are seeking a competitive advantage in the global economy. The university’s 83,000 alumni from 140 countries pursue careers around the world. JWU is committed to urban revitalization and thoughtful historic renovation. Through active civic participation and unique learning opportunities, JWU improves the quality of life in its campus communities in Providence, R.I.; North Miami, Fla.; Denver, Colo.; and Charlotte, N.C.