From Emeril to butter per semester: A look at Johnson & Wales by the numbers

What does 50 years of culinary arts and innovation look like, by the numbers?

Johnson & Wales University provided the details, including the number of culinary students they've graduated and how much butter their students use each semester.

JWU alumni who have hosted network cooking series: Emeril Lagasse (Food Network: "Emeril Live"); Tyler Florence (Food Network: "Tyler’s Ultimate"); Chris Cosentino (Food Network: "Chefs vs. City"); Lorena Garcia (various Telemundo shows); Eric Adjepong (Food Network: "Alex vs America").

Number of JWU alumni who are restaurateurs in Rhode Island: 50

Number of culinary alums who received honorary degrees from JWU: 24

By the numbers from the College of Food Innovation & Technology kitchens

Number of eggs used in a semester: 4,160 dozen

Number of kitchen hours logged by an undergrad in their first year at JWU: 360 hours for culinary arts students and 540 hours for bakery and pastry arts students

Number of kitchen hours logged by a chef instructor in a semester: 480

Pounds of vegetables used each academic year: More than 69,700

Kale versus spinach numbers? 517 10-ounce bags of spinach and 206 bunches of kale

Pounds of seafood used each academic year: 7,917

Pounds of butter used in a semester: 6,254

Pounds of grains and nuts are used each academic year: 7,600

Number of scouring pads used to clean kitchen space each year: 6,820

Total JWU Culinary graduates over 50 years: 55,115 university-wide

This article originally appeared on The Providence Journal: JWU has graduated 55,000 culinary students, uses 3 tons of butter a semester