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The American Sugar Refining Group (ASR) Group recently hosted the first Dry Fondant Competition for the Chaplin School, featuring three specialty ingredients in the company's portfolio. Students had to develop new and innovative ways to use the dry fondant outside of baked goods. Seven students participated in the competition and two finalists competed for the grand prize of $1,000. The runner up won $500. Arlyene Ponce was the grand prize winner. Her creation, Chipotle Lime BBQ Shrimp and Cornbread, utilized the product for caramelization as well as volume. Runner up Walter Yu used ASR products as a texturizing agent. This competition highlighted the students capability to adapt and apply their knowledge of using technical ingredients. "We are very excited to collaborate with ASR Group and their innovation center. The student finalists approached their concepts in a very creative way, and they are both very deserving of the awards." said Dr. Michael Cheng, professor and director of food and beverage programs at the Chaplin School. Photo, left to right: Gloria Docilait, Business Analysis Intern, ASR Group Michelle Tittl, Senior Research Scientist, ASR Group Arlyene Ponce, FIU junior, Grand prize winner Walter Navarro, FIU senior, Runner up Warren Yu, Technical Innovation Manager, ASR Group Lynda Law, Marketing Manager, ASR Group Ali Greenman, Receptionist, ASR Group
Nearly 1,300 students from FIU provided managerial and logistical support at the 2015 Food Network & Cooking Channel South Beach Wine & Food Festival presented by FOOD & WINE last weekend. “The Festival gives our students a unique opportunity to work alongside industry leaders, presenting them with invaluable hands-on experience and the perfect setting to network,” said Mike Hampton, dean of FIU’s Chaplin School of Hospitality & Tourism Management. “We, at FIU, are honored to work with the Festival Founder and Director Lee Schrager and Southern Wine & Spirits to develop and nurture the next generation of hospitality and tourism leaders.” Students working the Festival are involved in many aspects of event planning, logistics, and operations that will help to prepare them for future jobs in management. “Our students use this festival as an opportunity to showcase their talents and hone their critical thinking skills,” added Hampton. Two students in particular developed the winning formulas for two new products, which will be launched at the festival: Alex Bello, whose Buffalo Mac ‘N Cheesy Burger recipe won him Red Robin’s Golden Robin Contest, will join Red Robin at the Amstel Light Burger Bash presented by Schweid & Sons hosted by Rachael Ray at the Festival on Friday, Feb. 20, where he will have the opportunity to showcase his pub-inspired burger creation. The marketing senior beat out 151 entries to earn a $10,000 scholarship and the chance to be featured on the menu at participating Red Robin® restaurants nationwide. Eddie Zeng recently won the second annual Badia Spices student spice competition. Badia will launch the new seafood spice at the Whole Foods Market Grand Tasting Village on Saturday, Feb. 20. The winning blend is a combination of thyme, kosher salt, celery seed, fennel seed, cumin, paprika, black [...]
