The commercial-kitchen space at Wingate University is restricted to the dining hall and the Klondike. But although we're hardly a culinary school, we do provide students with the tools necessary to forge a successful career in the food-and-beverage industry if they choose that as their life's path. Whether slinging drinks, making dumplings or plating exquisite desserts, Wingate graduates are experts at delighting your taste buds.
In the late 1950s at Wingate Junior College, Tom McCaskill learned many of the basic mathematical concepts he would need to solve several key problems during the U.S. military's development of GPS technology.
History-major-turned-entrepreneur is bidding to make Chinese dumplings a staple of American freezers.
Adam Reed dishes up delectable French-inspired fare nightly at his restaurant in Matthews, but it took a Wingate MBA to beef up his bottom line.
A longtime fixture on the Charlotte bartending scene, Brian "Russ" Johnson, an artist at heart, uses his imagination to create tasty cocktails.
After majoring in sociology, Rebecca Reed followed her passion and went to culinary school. Now she creates tantalizing desserts for some of the finest restaurants in north Florida.
Research by senior Hannah Mixon and Dr. Matthew Davis could lead to improvements in how nutrition information is relayed to consumers.