3: University-wide class HMTD 515:Foundations of Interprofessional Practice opens with over 500 students attending!
10-12: RFUMS is a streaming site for the 2014 TEDMed event, featuring talks on innovation and imagination related to health and medicine. Two sites on campus will provide viewers the opportunity to connect with this exciting event and to engage one another in conversations following!
11: An Evening TEDMed Discussion: This event will be held in the Centennial Room of the Rothstein Warden Centennial Learning Center beginning at 5:30. We have a panel of local presenters (see two related items below) and will simulcast a presentation by Howard Ross from TEDMedLive as part of the evening's theme, Play is Not a Waste of Time. Light refreshments will be served.
Our local panel includes:
Adrian Perez is a junior at Waukegan High School. His interests include reading, writing, playing music, and video editing. He is a member of his school’s creative writing club, marching band, and National Honors Society.
Adrian also enjoys science and, this summer, participated in the INfluence Student Potential and Increase Representation in Education (INSPIRE) Summer Research Program at Rosalind Franklin University. As part of INSPIRE, he worked in the laboratory of Dr. William Frost, where he studied how neural networks process information, store memory, and generate behavior.
In college, Adrian plans to major in psychology. He will be the first one in his family to obtain a college degree.
Lise Eliot is Associate Professor of Neuroscience at the Chicago Medical School of Rosalind Franklin University of Medicine & Science. A graduate of Harvard, she received her PhD in Cellular Physiology & Biophysics from Columbia University and did post-doctoral research in Neuroscience at Baylor College of Medicine before turning to public education about brain and gender development. She has published over 50 works, including the books, What's Going On in There? How the Brain and Mind Develop in the First Five Years of Life (Bantam), and Pink Brain, Blue Brain: How Small Differences Grow Into Troublesome Gaps - And What We Can Do About It (Houghton Mifflin Harcourt). Dr. Eliot and her husband (also a neurobiologist) live in Lake Bluff and are the parents of a daughter and two sons.
John des Rosiers is the Chef/Owner of Inovasi, Wisma, and now The Otherdoor,
which opened in October 2013.
John des Rosiers
Chef / Proprietor
“If I have an idea in my head, it almost always works.”
This is only one of John des Rosiers’ guiding principles—and the chef and owner behind Inovasi, and Wisma is never short on ideas. At just 36, John has parlayed his extensive culinary experience into the creation of these three concepts, including two full-service restaurants and a culinary/retail space that lets guests take chef-prepared meals, as well as wine and craft beers, home.
In the fall of 2013 a third concept was opened by John and his team, The Otherdoor. The Otherdoor is a fast casual, grab and go Mexican taqueria. Using all of the same local, organic, and sustainable farms, it is designed to appeal to all levels of consumer who desire quick, but expertly prepared food in a fun rustic environment. All of the cuisine is hand made from scratch each and every day. We receive regular deliveries from all of our small vendors and farmers.
While his establishments offer guests different dining experiences, two aspects are common to each: John’s appreciation for ingredients and his insatiable curiosity. At Inovasi (the name of which means “innovation” in Indonesian), John creates contemporary American cuisine, but mixes into it a broad array of influences and techniques, including French, Italian, and Japanese. At Wisma, he utilizes local, organic, and sustainable ingredients in a menu that references cuisines from around the world.
A Waukegan, IL, native, John started his career working on the salad station at Gabriel’s in Highwood. After graduating from the Culinary Institute of America in Hyde Park, NY, in 1997, he staged at Charlie Trotter’s in Chicago and returned to spend six years at Gabriel’s, ultimately working as chef de cuisine. In 2003, John joined Bank Lane Bistro and soon found himself at a turning point in his career, looking for a new challenge that would nevertheless let him fully explore his creativity in the kitchen. He soon began laying the plans for what would become Inovasi, which opened in 2009.
For all of its quirks, John’s cuisine nevertheless remains straightforward, and he eschews techie trickery and unrecognizable ingredients. Approachability is an essential part of the dining experience at any of his restaurants—and this idea extends beyond just the menu. “One of the big things we want to create is a sense of community inside the restaurants,” he says. “We really want people to like spending time with us. It’s what most would call ‘casual,’ which I don’t think is a negative word; it simply means the spaces are very warm and friendly.”
Although he spends a fair amount of time in the kitchen overseeing not only the menus but also operations, when he has free time, John, a former Eagle Scout, is most likely to be found outdoors—whether traveling, camping, or playing golf.
6-9: TeamSTEPPS training for all faculty, staff, and students. Please join us from 3:00-4:30 in the Tappert Conference Room of the Baldwin Institute for Interprofessional Education for this four-session course leading to a certificate of completion. TeamSTEPPS is an evidence-based program for providing a common framework for teamwork, communications, and leadership with an intention of helping teams to function better. Each segment has been adapted to fit situations across the University (not just, but not excluding, medical teams.) To enroll, please email you intent to IPInstitute@rosalindfranklin.edu. by October 1.