 |
Pastry mold-master Michael Joy on the J&W difference"Having worked with Johnson & Wales faculty and students both on- and off-campus, I can easily say they are exceptional in the culinary education field. I am impressed by the faculty's commitment to the students' learning experience and future career needs. With traditional practical skills as a foundation, students are exposed to the history of culinary concepts and techniques through the unique exhibits at the school’s Culinary Archives and Museum as well as daily hands-on demonstrations. Most important from my perspective is that J&W encourages and incorporates new culinary techniques into the classroom so that the school's graduates are positioned at the forefront of their profession. "It is overwhelmingly apparent that Johnson and Wales University’s superior curriculum and philosophy attracts the most talented and dedicated students. I would not hesitate recommending JWU to anyone starting out in the culinary profession." - Michael Joy President, Chicago School of Mold Making & Casting for the Arts Inc. |
   Michael Joy, author of Confectionery Art Casting; Silicone Mold Making for the Pastry Chef, is a skilled mold maker and sculptor. Having become aware of the many creative possibilities of using molding techniques in the food industry, Michael sought to broaden this awareness through the establishment of a school where pastry chefs and others could learn these skills and take them back to their kitchens. |