PROVIDENCE R.I. On Feb. 11, the national leaders in culinary and foodservice education — Johnson & Wales University and the Culinary Institute of America – will partner with the Black Culinary Alliance's first student chapter to honor Jefferson Evans, the first black graduate of the CIA, class of 1947.
Johnson & Wales will host the event here on its main campus in its new culinary lab, The Center for Culinary Excellence. There will be a reception, tributes to Jefferson and a three-course meal prepared by students of both schools. Officials of J&W and the CIA expressed pride about their first-ever collaboration to celebrate diversity by honoring a distinguished alumnus.
“This is a historic event for both colleges because, though we and the CIA are competitors, we both believe in excellence in culinary education and share the highest reputation in the world for the same," said Karl Guggenmos, dean of culinary education at Johnson & Wales. "We are especially committed to supporting diversity within our industry.”
Eve Felder, associate dean for culinary arts at CIA, emphasizes Evans’ long-standing contributions to the field: “The Culinary Institute of America is honored to join in this celebration of the accomplishments of Jefferson Evans. As both an alumnus of the CIA and a past member of our faculty, chef Evans has a distinguished legacy in culinary education that truly expresses our college values of excellence and respect for diversity.”
For more information, visit the Culinary Institute of America ( www.ciachef.edu ), Johnson & Wales ( www.jwu.edu ), and the BCA ( www.bcaglobal.org ), or contact the BCA office at 212-643-6570.