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On this episode, Ragnar welcomes Jason Evans, Founding Dean of the College of Food Innovation and Technology at Johnson & Wales University. They discuss the evolving landscape of culinary education and the challenges and opportunities facing the next generation of culinary professionals. Discover how education and technology are shaping the future of the culinary industry. Hear more on Episode 107: Shaping the Future of Culinary Education with Jason Evans.
Jason shares insights into the dramatic shifts in culinary education, driven by cultural excitement around food, technological advancements, and the need for a well-rounded education. Discover how Johnson & Wales University (JWU) is preparing students to navigate a diverse range of career paths in the culinary world. Tune in to hear more on the importance of supporting Gen Z students and the role of education in fostering resilience and innovation.
Tune in and LEARN:
- The Renaissance of Culinary Education: Understand the cultural shifts driving renewed interest in food-related education.
- Technological Integration: Learn how AI and other technologies are being used to advance culinary training.
- Vocational vs. Academic Training: Explore the balance and importance of combining practical skills with liberal arts education.
- Diverse Career Paths: Gain insights into the myriad opportunities beyond traditional roles in the food industry.
- Supporting Gen Z: Discover how educational institutions are adapting to meet the unique needs of this generation.
Resources
JWU is celebrating 50 years of providing world-renowned culinary education to people who are passionate about food — people just like you. The College of Food Innovation & Technology (CFIT) is a place where your culinary education extends far beyond the kitchen into economics, history, health, art, sustainability and more. Learn more about opportunities to gain real-world skills with the College of Food Innovation & Technology at JWU.
Have your tickets yet for the Worldchefs Congress & Expo? Explore emerging trends set to shape the world of hospitality and network with the trailblazers sharing their ideas at Congress 2024 – See the growing list of Speakers.
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About Jason R. Evans
I think life lessons are more important to this generation than they’ve ever been. I think about myself as a 20-year-old, it would have been great to hear some professionals that I admired say, ‘you know, you can do this too, but you got to work for it. You’re going to have setbacks and failure, it’s fine. But here’s what I did. Here’s the network that you need to build.’ Everyone benefits from that.
I think the more times that you can say ‘success requires failure, success requires failure,’ and model it, it’s going to make them better.
Dean Jason Evans
Dean Jason Evans was named Founding Dean of the College of Food Innovation and Technology at Johnson & Wales University in December 2020.
The College of Food Innovation and Technology (CFIT) at Johnson & Wales University offers baccalaureate and graduate programming in Culinary Arts, Culinary Science, Culinary Nutrition, Food & Beverage Entrepreneurship and Sustainable Food Systems.
Formerly, Dr. Evans was an Associate Professor of Agricultural Business Management at the State University of New York’s College of Agriculture and Technology, Cobleskill (SUNY Cobleskill), where he also served as the Director of the Institute for Rural Vitality and Chair of the Department of Agriculture & Food Management. Before joining the SUNY Cobleskill faculty in 2009, Dr. Evans was an Assistant Research Professor at West Virginia University, where he earned a Ph.D. in Natural Resource Economics in 2007.
His leadership has been pivotal in integrating advanced technologies and comprehensive educational approaches that prepare students for the multifaceted world of culinary arts. A thought leader committed to evolving culinary education to meet contemporary demands and future challenges, Jason is dedicated to nurturing the next generation of culinary professionals, providing them with the skills and resilience needed to thrive in a dynamic industry.
Acknowledgments
Special thanks to Jason Evans for joining us.
World on a Plate is supported by Nestlé Professional and our podcast sponsors.
