MIAMI (Nov. 18, 2020) – Florida International University’s Chaplin School of Hospitality & Tourism Management in collaboration with the Consulate General of Italy Cristiano Musillo, and the Italian Ministry of Foreign Affairs and International Cooperation is hosting The Week of the Italian Cuisine in the World Miami, featuring Michelin Star Chef, Cristina Bowerman who will lead a Masterclass titled, "Science in the Kitchen and the Art of Eating Well." The public is invited to attend on Thursday, November 19th, via Zoom. The theme of this year’s edition is based on the Italian cookbook, “Saperi e sapori delle terre italiane a 200 anni dalla nascita di Pellegrino Artusi”. Pellegrino Artusi was the brilliant author of the cookbook titled “Science in the Kitchen and the Art of Eating Well” (1891) which is considered a milestone in the Italian gastronomic culture. The Masterclass will be streamed live from Italy by the Michelin star Chef Cristina Bowerman from her restaurant, Glass Hostaria. Other experts include: biologist and nutritionist Antonio Galatà, President of the Associazione Italiana Nutrizionisti in Cucina (AINC) and Massimo Montanari, President of Casa Artusi’s Scientific Committee and Professor of Food History at Bologna University. Moderating the conversation is food and wine journalist, Eleonora Cozzella. FIU Chaplin School dean, Michael Cheng, will also participate by welcoming students and guests. This event aims at contributing to the educational enrichment of consumers and professionals in the food and beverage industry in order to promote the authenticity of the Italian taste, with a special focus on the expertise and empowerment of future chefs. Some attendees will cook along with Chef Bowerman as she makes a Risotto with Five Tomatoes and Grana Padano DOP, "Rice and Grana Padano, an Italian [...]

Nurses, doctors, firefighters, police, grocery personnel, restaurant workers, delivery drivers and their children, all now qualify for a new COVID-19 Essential Employee FIU scholarship from the Chaplin School of Hospitality & Tourism Management. The $2,250 scholarship is for new students and can be applied toward any of the Chaplin School’s online master’s degree programs during the semester in which students graduate. “It is a show of appreciation for all of the people in the community, not just necessarily those in health care,” says Joseph Cilli, department chair and director of distance learning. Read the rest of the article from Monica Smith of FIUNews here

During COVID-19 pandemic, hospitality students and faculty adapt, learn 'to always be prepared' -By Ivonne Yee-Amor Five cameras are focused on Professor John Noble Masi's cutting board while he teaches his lesson for Meat Cookery Week. Students who were supposed to get instructions on taking part in the Ultra Music Festival, instead discuss insurance and event postponement with their mega events management professor. For years, instructors have been giving and students have been taking courses online at FIU's Chaplin School of Hospitality & Tourism Management. It gives students the flexibility to learn at their own pace. But now, with COVID-19 concerns and mandatory university-wide remote learning in place, professors with hands-on or experiential learning classes are adapting to the pandemic. "I've done hundreds of live cooking demonstrations, but video instruction is new to me," said Masi, who teaches introductory and advanced food production management courses and runs FIU Bistro, the student-run restaurant at the Chaplin School. The restaurant, which normally opens Thursday nights on the Biscayne Bay Campus, is closed because of the virus and now, Masi is recording his classes in the school's demonstration kitchen. A video director in a nearby room controls the cameras and records the lesson, then the video tutorials are uploaded for students to download and view. Two hundred and fifty undergraduate and graduate level courses are now being taught online at the Chaplin School. Dale Gomez, an instructor and director of IT and adaptive learning, has been moving courses online for the last 10 years, so when the decision was made to implement remote learning, the transition was seamless. "We may not have had the coronavirus in mind when we set up the framework for all of [...]