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5 Guest Experts Share Success Tips with Students
Protect our resources. Plan ahead. Be engaged. Create memories. Help others. These are some of the messages from some of the industry professionals Johnson & Wales University recently invited to campus to impart wisdom, inspire new ways of thinking, share new perspectives and challenge students to try something new. Here is some advice from Chef Michael Cimarusti, Chef Paul Griffith '00, Kenneth Schneyer, Eduardo Duran and Hope Caldwell '03.
Michael Cimarusti: Be a Steward for Sustainable Food
2019 “Best Chef: West” James Beard award winner Michael Cimarusti, co-owner of prestigious restaurants Providence in Los Angeles and Connie and Ted’s in Hollywood, shared sustainable practices in a speaker series supported by JWU partner RATIONAL.
Cimarusti advocates for sustainable fishing practices in every dish created. “You all need to think about your impact on the world,” he told the young culinarians. “We create a lot of waste and use a lot of resources, and it’s our responsibility as a chef to mitigate that impact.”
For those who will one day oversee purchasing food: “You need to put as much thought into where ingredients come from as how you end up preparing and serving them. I implore you to be as educated about these issues as you possibly can. When your JWU class is over, don’t stop learning. We all play a role in what our children’s world will look like.”
On helping people learn how and what to eat: “Have respect for the value of food. Don’t buy what the mass market is trying to feed you. Develop relationships with fisherman, foragers, farmers, ranchers — this is what preserves our ingredients for generations to come. Learn to understand what quality is and how quality tastes, because without that level of discernment, you can’t be a chef.”
Future Opportunities Culinary Graduates Will Face
“You’ll walk into kitchens that are better equipped, with better working conditions and shorter hours,” Cimarusti predicted. “Your contributions will be better recognized than they ever were, because the pandemic put our history and the level of change on fast forward. These are all positive changes in the industry over the past decade or so, and you’ll be the benefactors of those.”
“There’s also so much more knowledge,” he continued. “We didn’t have RATIONAL ovens in the past. The way technology has changed how we cook is incredible. Every cook at Providence has a digital gram scale now, and you can record everything; our recipe books are right on cooks’ phones, and they can just snap a photo or program recipes right into the oven. It’s incredible.”
Qualities Cimarusti Values in Graduates
“I think humility is very important — understanding that no matter what role you're playing in the kitchen, that it's an important one and it needs to be played well,” Cimarusti noted. “Skills can be taught, but having the humility to actually be a part of a team is another thing. In any restaurant, without teamwork, you're not going anywhere. And if you don't have people that are inspired to do their best to support the team, then you're also not going anywhere.”
Also: “You might be replicating one piece of one course 75 times a night, but can you do it every single time with the focus and attention that it actually requires to meet all of our standards, while seeking areas to improve? I look for people that see the challenge in that. Because if you don’t, you'll very quickly get bored.”
How Students Can Engage with Industry Professionals While at JWU
“There's so much information out there nowadays,” noted Cimarusti. “The environment is rich with all sorts of media; you can know about chefs and cooking and restaurants from YouTube and so much more. Short of having experiences like this one, talking with visiting chefs, I would say, absorb as much meaning as you can and understand that a pretty photo on Instagram doesn't mean anything. It's about understanding the techniques and the work it took to create that.”
“I believe there just isn't any substitute for real-world experience,” Cimarusti continued. “JWU has an externship, and I’d say, get everything you possibly can out of that experience. School is obviously important; you’ve got to perform, and you have to do well. But if you can, at the same time, immerse yourself in the actual industry. That's a great way to just make sure that once you get out, you're ready to hit the ground running.”
Paul Griffith ‘00: Network and Continuously Learn
In another speaker series lecture supported by RATIONAL, Chef Paul Griffith ‘00 shared his culinary journey from student to celebrity chef to clients including Dwayne “The Rock” Johnson, Denzel Washington, Pink, Lenny Kravitz, Lil Kim, Nas, Enrique Inglesias and more. The Barbados native launched his own pizza-making business as a teenager and, while still a JWU student, connected with the reggae band Inner Circle, which led to preparing food for other well-known recording artists. Today, as an author, fitness trainer and personal chef, he’s careful to stick to his morals, remaining discreet about anything that happens in clients’ private spaces and never bad-mouthing the competition.
Griffith delighted JWU students by having his adorable daughter and son hand out copies of his recent children's book to several students who answered trivia questions correctly, promising to sign copies. But he had serious messages as well.
“Student is a powerful word; use it,” he told JWU’s future culinary graduates, suggesting they print up business cards with their name, degree program and graduation date. “When you’re a student, people want to teach you and help you; otherwise, you’re competition. Making great connections and constant learning are essential in this field.”
On overcoming challenges: “Sometimes you fall. When you’re down, look around.” One setback Griffith experienced was being rear-ended and needing 10 surgeries to recover. After getting back to shape, he added personal training to his services, helping people pursue healthy bodies in addition to good meals. His desire to help others included raising $40,000 for the Boys & Girls Club, for which he’s served as a mentor for 20 years.
How Students Can Get Started in the Industry While at JWU
“JWU has an Experiential Education & Career Services office — use it!” Griffith noted. “Make a point to check it every day. When I went here they would post different jobs every day.”
How Students Can Prepare for Future Challenges and Opportunities
“Students need to be ready for competition, not only from other individuals but the advent of modern technology such as AI-driven systems,” Griffith noted. “The knowledge to integrate technology in your field can be beneficial for sustainability.”
“Students should also be mindful of dietary changes in the world, the growth of plant-based options, health trends and sustainable sourcing,” he added. “Challenges might occur if a student is reluctant to pivot in a world that is ever-changing. With transit to various parts of the world becoming more and more accessible, it is important to learn different cultures and make global connections. The industry is welcoming to those willing to embrace growth.”
He also advised planning ahead and being ready for anything clients or guests may throw at you, and he suggested that JWU continue providing students with its helpful hands-on training. “Internship opportunities, mentorship programs and collaborations with local and global companies give students access to the fast-paced, ever-evolving nature of the industry,” Griffith stated. “This can help nurture students and expand their visibility of various markets. In the culinary world, chefs need to not only know how to cook but must be versed with business acumen, team management, branding, marketing and customer relations. This was invaluable for my growth from student to business leader.”
Kenneth Schneyer: Be Engaged in Civics
Not all speakers have to be external to JWU to offer a new perspective. Professor, attorney and scholar of the constitutive rhetoric of legal texts Kenneth Schneyer shared his knowledge in the first two installments of the Humanities department-sponsored lecture series, “The Changing Constitution,” discussing Supreme Court cases related to constitutional law and to current events students are witnessing.
On September 24, Schneyer delivered “The Second Amendment and Domestic Abusers: United States v. Rahimi,” and on October 7 he delivered, “Exclusion from the Ballot for Insurrection Against the United States: Trump v. Anderson.”
Schneyer, who served as clerk for Judge William R. Beasley of the Michigan Court of Appeals and also practiced both transactional law and litigation with the Boston corporate law firm of Bingham, Dana & Gould, presented the historic challenges of interpreting language — as there were no court decisions for the first 150 years following the signing of the Constitution. His careful examinations of more modern cases reveal the divisions between the members of the Supreme Court and the varied ways that the justices interpret law. The justices tend to take on cases that will affect all Americans rather than just the individuals involved, and many of their decisions set precedents for all courts across the nation.
Schneyer noted that the current Supreme Court is relatively young. “Most people aren’t retiring soon,” he stated. “Their views will have a lot of weight in the long term.” Thus, he was able to provide perspective in how certain members of the Court are committed to one view of constitutional interpretation while other members are committed to another — and what that means for ordinary citizens.
His takeaway: “Interpreting laws is hard.” He reminded students that there were 70 people at the Constitutional Convention in 1787, and they were not by any means of one intent. The creation of our Constitution included debate by the delegates, and debate continues today on how to interpret laws against the backdrop of an ever-changing society.
Why Students Should Care About Politics
“Good citizenship requires active engagement with the government and political system of which one is a part,” Schneyer noted. “To this end, the ‘Changing Constitution’ series reviews recent U. S. Supreme Court decisions related to the interpretation and application of the Constitution of the United States. As there is no way to override the Supreme Court on constitutional matters apart from the nearly impossible expedient of amending the Constitution, decisions such as these impact the lives of every person in the country. Understanding them is crucial.”
Other faculty will share their knowledge on the series’ remaining Fall Semester lectures, when Professor Colleen Less delivers “Presidential Immunity: Trump v. United States” on October 21 and Professor Ann Kordas delivers “Who Can Suite for Censorship of Social Media? Murthy v. Missouri” on November 4.
Eduardo Duran: Lead with Emotional Intelligence
Eduardo Duran, president and founder of luxury consulting firm Insight Hospitality Solutions, delivered the keynote address at JWU’s 2024 summit, “Humanizing Hospitality.”
“This is probably the only industry in which you get chewed out and spat out by a guest, finish your 12-hour shift on a 13-day stretch and wake up the next morning excited to do it again,” Duran noted. “It’s filled with people who are so resilient and passionate about what they do that they ignore those tough moments to create unique experiences for clients and guests — and each other.”
He advised these irreplicable experience by using self-regulation, controlling how you react to a negative situation; using motivation; being empathetic; finding common denominators to connect with others and asking open-ended questions (while really caring about the answers).
Duran walked students through the four pillars of emotional intelligence: showing genuine interest, providing anticipatory service, personalizing interactions and using both verbal and nonverbal communication. He even brought a student on stage who asked about dealing with negative emotions, getting him to reflect back on when he was able to help someone; the entire auditorium got to see the student smile as he remembered going the extra mile for a guest, negating any awkwardness at being in the spotlight.
Qualities Duran Values in Graduates
“Graduates who show a strong commitment to self-awareness and continuous learning stand out,” Duran noted. “Adaptability is key, especially in luxury hospitality, where trends change quickly. Those who demonstrate initiative by staying updated on industry innovations, such as guest personalization or tech integration, will better position themselves for leadership roles in the future.”
How Students Can Engage with Industry Professionals While at JWU
“Students should approach industry engagements with curiosity and preparedness,” stated Duran. “Researching professionals beforehand and asking informed, strategic questions can create lasting impressions. Leveraging LinkedIn for follow-ups and staying connected digitally shows professionalism and foresight. Treat every interaction as a chance to demonstrate initiative and long-term thinking.”
How to Meet Future Challenges in the Industry
“With guests increasingly expecting unique, tailored experiences, future professionals must blend creativity with technology,” Duran said. “Customizing services through AI-driven insights while maintaining genuine human interactions will be a challenge.”
“Additionally, new professionals must adapt to the rise of remote work and ‘workcation’ trends, where luxury hotels become hybrid spaces for both leisure and productivity,” advised Duran. “The challenge will be balancing guest demands for both work environments and relaxation, all while emphasizing sustainability in operations.”
Hope Caldwell ’03: Touch Hearts
Caldwell, principal of KLH Group, presented an interactive session, “Kicks for a Cause,” sharing how her company makes a profound difference in lives of underserved populations through philanthropic efforts. Through stories and photos of kids and families both domestically and abroad, Caldwell demonstrated the power of getting out and doing good in the world.
“Make yourself a regular practice to place yourself in environments with people who have everything to give and nothing to gain,” Caldwell advised. “Give yourself freely to those who matter the most, those the world called useless. Expand your dinner party to those feeling left out. Think of others, not yourselves. They’re the people from whom we have everything to gain.”
How Students Can Implement Humanization
In her destination management, Caldwell helps clients with meets and greets and programming, including a two-hour service activity that always ends up being the most memorable moment for guests. “When you touch the heart and make them remember how to feel, they will remember their trip,” she noted.
Caldwell devised a way for JWU students to give back: they split into 15 teams to each read about an underserved child, then decorated a sneaker for that child. The top three shoe designs, based on creativity and presentation, would be improved by a professional artist and made into a real pair of sneakers for that child, with everyone present voting using a QR code. (Because there was a tie for first place, four pairs of sneakers will be made.)
Core Qualities and Skills Caldwell Values in Graduates
“Versatility and adaptability are key, as the industry is constantly evolving,” Caldwell noted. “KLH Group prides ourselves on finding young professionals who are resourceful and have a strong work ethic, which are both essential for navigating challenges and maintaining high standards. Attention to detail and excellent interpersonal skills are crucial for providing exceptional guest experiences. In today's digital age, technological proficiency is also becoming increasingly important.” She advised gaining practical experience through internships or part-time jobs and developing soft skills to communicate, collaborate and problem-solve.
How to Engage with Industry Professionals While at JWU
“Be proactive and engaged,” she stated. “Reach out to industry professionals, ask thoughtful questions and show genuine interest in their work. Internships and co-ops are invaluable opportunities to gain practical experience, learn new skills and build your network. Attend industry events to connect with professionals, stay updated on trends and share your ideas. Utilize career services for résumé help, interview practice and networking advice. Build a strong online presence on platforms like LinkedIn to showcase your skills and connect with industry leaders.”
Future Opportunities and Challenges Caldwell Sees in the Industry
“On the bright side, technological advancements like AI and automation are creating new roles and possibilities,” said Caldwell. “Imagine using AI to personalize guest experiences or streamlining operations with automation. Globalization is also expanding the industry, with a growing demand for professionals who can navigate different cultures and languages. Sustainability and ethical tourism are becoming increasingly important, offering opportunities to create eco-friendly initiatives. And let's not forget about entrepreneurship: the hospitality industry is ripe with possibilities for starting your own business — that's what I did!”
“However, the rapid pace of technological change requires continuous learning and adaptation,” she noted. “Competition is fierce, so you'll need to constantly develop your skills and stand out. Economic fluctuations can impact demand for hospitality services, and there's a global talent shortage in the industry. To succeed in this evolving landscape, focus on developing a strong foundation of core hospitality skills. Stay up to date on emerging technologies and trends. Build strong interpersonal skills and be adaptable. Most importantly, cultivate a passion for the industry — that's what we like to see when hiring, someone who WANTS it!”
