It might surprise many to learn that Mississippi University for Women’s culinary arts program has been around for 30 years now. For much of that time, the program was a low-key operation for students whose career paths would take them into different fields.
To a great degree, the culinary arts started in earnest in 2014, when MUW’s Culinary Arts Institute became the first — and only — institution in Mississippi to offer a major in culinary arts and a Bachelor of Applied Science degree. The four-year path combines high-level culinary training with a strong liberal arts foundation, preparing students for fields like food journalism, styling and entrepreneurship.
MUW’s commitment to the program has only grown since moving into its new facility.
In 2023, the CAI moved into its new building, the largest culinary arts facility in the state. Within a year, MUW’s program attained a national ranking of No. 16 out of the 140 best colleges for culinary arts, according to Niche, which ranks colleges and universities in multiple areas. This year, CAI was ranked 20th of 140 for culinary arts.
The success of MUW’s culinary arts programs probably isn’t common knowledge in the community, which is one reason why the CAI’s spring “Savor the W” luncheon series is an important addition to the W’s program.
This three-part dining experience showcases the talent of senior culinary students as they prepare to enter the professional world. Each event features a three-course meal with a specific theme under the guidance of Chef John Fitzgerald from Restaurant Tyler.
Wednesday’s final luncheon of the series carried the theme “Honey and Thyme Rustic Table.” Previous luncheon themes were “Brunch Through the Garden Gates” (April 1) and “Lei’d Back Luau Luncheon.” The luncheons are held near the end of the spring semester as seniors in the program prepare to complete their degree programs.
While CAI students are regularly provided opportunities to work on their crafts as classroom instruction, the luncheon series takes it a big step further. For all practical purposes, the luncheon offers the same real-time experiences found in restaurants everywhere. Students create the menu and prepare the dishes, while MUW Dining Service students serve the meals as they would be presented in fine-dining restaurants. It’s a 50-customer meal service, which tests student chefs in an actual restaurant environment.
As you might imagine, claiming one of those 50 seats is a special privilege, which will only be more coveted as the CAI makes the luncheons an annual spring event.
Those who have been fortunate enough to have dined at the luncheons are sure to spread the word. It’s one of those things that strengthens the ties between the university, its programs and the community. We would love to see more opportunities for the public to experience what’s happening at the culinary school.
At a time when the future of higher ed in Mississippi is tenuous, making these connections is more important now than ever. MUW has a lot of stories and the community can help tell those stories.
The Dispatch Editorial Board is made up of publisher Peter Imes, columnist Slim Smith, managing editor Zack Plair and senior newsroom staff.
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