Natasha Daniels '17 has pursued her culinary curiosity from a young age. In her native Ohio, she worked in restaurant kitchens and volunteered locally at places like the Culinary Vegetable Institute (CVI) to expand and strengthen her skills. At JWU, she was part of the student culinology team that won first prize at the Research Chefs Association’s inaugural Evolution of Food Waste Student competition. Now that team is developing a full line of products, OURGrain, using Brewer’s spent grain (BSG). Daniels also works as a private chef and keeps up her Ohio connections by volunteering at CVI events like Roots Cultivate, where she catches up with chefs from all over the US — including JWU alumni. Read all about her experience at the 2018 conference:
With scores of roasters huddling together to taste hundreds of coffees at the recent Golden Bean roasting competition in Portland, DCN seized the golden opportunity to ask a few questions — pulling the trier, as it were, from a drum full of thoughts and perspectives from professional coffee roasters.
Specialty Greenhouse Supervisor appointed to post on OPGMA board. On February 15, 2018, Judit Ender of The Chef’s Garden specialty vegetable farm was officially appointed to the board of directors of the Ohio Vegetable & Small Fruit Research & Development Program (OVSFRDP). She was appointed to a three-year term running through 2020.