Providence, RI (PRWEB) January 25, 2014
Johnson & Wales University faculty experts from the College of Culinary Arts and the College of Management are available to discuss Super Bowl XLVIII topics:
Super Bowl Food
Make your Super Bowl “gluten-free” and learn how to make good-for-you foods taste good, too. Insight for those with Celiac disease.
•Expert: Chef Dean Lavornia, M.Ed., CEPC, associate professor, department chair, Baking & Pastry Arts, College of Culinary Arts
Say Cheese, With Class
You can never have enough dips and nachos, but did you ever think to class-up your party with artisan and local cheeses?
•Expert: Chef Rollie Wesen, instructor, Culinary Arts, College of Culinary Arts
Behind the scenes into security issues facing this year’s Super Bowl venue – from transportation, terrorism, crowd control, stadium management, and more.
•Expert: Lee Esckilsen, associate professor, Center for Sports, Event, & Entertainment Management, School of Hospitality, College of Management.
Halftime and pregame have become big entertainment time. What goes on behind-the-scenes: avoiding future costume malfunctions, managing the talent, setting up and breaking down?
•Expert: Michel Gilbert, associate professor, Center for Sports, Entertainment, & Event Management, School of Hospitality, College of Management
Location, Location, Location
How is this year’s host site, Metlife Stadium preparing for the event? What goes on off the field in the world of event management including operations, volunteer management and the actual game?
•Expert: Andrew “Drew” Fraser, assistant professor, Center for Sports, Entertainment, & Event Management, School of Hospitality
Must See TV
The real reason people watch the Big Game: the advertisements. How good, provocative, and successful will they be this year?
•Expert: Michelle Morin, associate professor, Marketing Department, School of Business
Founded in 1914, Johnson & Wales University is a private, nonprofit, accredited institution with approximately 17,000 graduate, undergraduate and online students at its four campuses in Providence, R.I.; North Miami, Fla.; Denver, Colo.; and Charlotte, N.C. An innovative educational leader, the university offers degree programs in arts and sciences, business, culinary arts, education, nutrition, hospitality and technology. Its unique model integrates arts and sciences and industry-focused education with work experience and leadership opportunities, inspiring students to achieve professional success and lifelong personal growth. The university’s impact is global, with alumni from 152 countries pursuing careers worldwide.
To contact JWU experts:
For Michele Morin: Madeline Parmenter, madeline.parmenter(at)jwu(dot)edu, 401-598-2752
For culinary and hospitality experts: Miriam Weinstein, Miriam.weinstein(at)jwu(dot)edu, 401-598-1157