Hospitality and Culinary Academy at JCCC named for John 'Jack' and Glenna Wylie

May 16, 2016

OVERLAND PARK, Kan. – The newest building at Johnson County Community College will be named the Wylie Hospitality and Culinary Academy after the late businessman and philanthropist John “Jack” Wylie and his departed wife, Glenna.

In its May 12 meeting, the JCCC board of trustees approved the recommendation of Facilities Naming Committee to add the Wylies’ name to the Hospitality and Culinary Academy, built in 2013.

The naming agreement includes a total cash gift of $1 million from the Jack and Glenna Wylie Foundation, payable in two payments of $500,000 in the next two years. 

No more than 25 percent of the funds ($250,000) will be used to build a barbecue pavilion on the east side of the academy building. A pavilion was part of the building’s original design but needed to be cut for cost reasons. However, as preparation for later expansion, utility lines necessary for such a pavilion were installed during the initial construction phase.

The pavilion will be used as an event space and outdoor classroom.

Jack Wylie, who passed away in 2014, was owner of Midwest Boneless Meat. After he sold that company, he opened another – B & B Meat Company. Trust supervisors consider the barbecue pavilion to be fitting homage to a man who built his fortunes in the meat industry. 

The remaining portion of the funds (at least $750,000) will be used to establish an endowment within the JCCC Foundation.

“Annual earnings will underwrite travel expenses related to competitions, staff development and study abroad opportunities,” explained Nancy Ingram, trustee and liaison to the Facilities Naming Committee. College resources are not readily available to cover the breadth of these opportunities, she said.

“It is believed this is the best use of the funds to ensure the internationally renowned reputation of the Academy,” Ingram said as she presented the recommendation to the full board.

The current HCA building on JCCC’s southeast side has five culinary labs, an innovation kitchen and a demonstration kitchen in a culinary theater. It also includes a central lobby with 18-foot ceilings, a dining room, a patio and faculty offices.

For more information, contact Kate Allen, executive director of the JCCC Foundation, at 913-469-3835.