Hitogram
South Beach Wine & Food Festival
HITOGRAM MEDIA - ENTERTAINMENT - MANAGEMENT - SERVICES INC
Culinary convergence benefits FIU School of Hospitality at FIU annual fund raiser,
South Beach Wine & Food Festival
When the greatest names in the restaurant industry converged for the 2009 South Beach Wine & Food Festival, February 19 – 22, 2009 it was not only for good food and good fun, it was also for a good cause: Florida International University’s School of Hospitality and Tourism Management. Almost $2 million dollars was raised for FIU School of Hospitality to award student scholarships, and to enhance the experience of students by investing in program, faculty and facility enhancement.
Celebrity chefs and personalities such as Rachael Ray, Emeril Lagasse, Al Roker, Paula Dean and Bobby Flay joined famed local chefs such as Mark Militello, Michael Schwartz, Jonathan Eismann and Allen Susser – to name just a handful of participants -- to once again position Miami-Dade County as the culinary capital of the world during the festival. They were drawn to the event not just for the celebration, but also for the opportunity to benefit one of the leading programs of its kind in the world.
Formerly known as the Florida Extravaganza, proceeds from the South Beach Wine & Food Festival benefit FIU’s School of Hospitality. Over the past 8 years, over a $5 million dollars has been raised to enhance the students experience at the School of Hospitality by expanding the School of Hospitality Teaching Restaurant and the Southern Wine & Spirits Beverage Management Center. Hundreds of thousands of dollars were set aside for student scholarships.
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In addition to lending their services to the cause of benefiting FIU’s School of Hospitality, many chefs worked with numerous students individually, offering the students an unparalleled experience. At this year's Festival, students were paired with, in a mentorship style relationship, the following chefs: Rick Bayless (Frontera Grill/Topolobampo, Chicago, IL), Tom Douglas (Dahlia Lounge, Seattle, WA), Adam Perry Lang (Daisy May’s BBQ, New York, NY), Tyler Florence, Katie Lee Joel, Govind Armstrong (Table 8, Miami Beach), Tom Colicchio (Craft Restaurants, New York, NY), Tom Neely (Neely’s Bar-B-Que, Memphis), Art Smith (Table 52, Chicago, IL), Paul Bartolotta (BARTOLOTTA Ristorante Di Mare, Las Vegas, NV), Myron Mixon (Jack’s Old South BBQ, Unadilla, GA), among others.
“The students of FIU are the real winners of this festival. They provide tireless support for the four-day weekend of events while reaping indispensable real world industry experience,” says Joseph West, Dean, FIU School of Hospitality.
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FIU Hospitality Management senior AJ Mindermann, assistant culinary manager at the 2009 festival, knows first hand the value of working with industry leaders in a real-world experience. “The experience is priceless,” Mindermann said. “You can’t put a number on it. I got so many internship opportunities from chefs last year. The networking is terrific. It’s probably one of the biggest career-jumpers there is.”
Having just completed his second year in a leadership role at the Festival, Arthur was honored with the Barilla Best FIU Student Chef Award, and a $1500 cash prize. Barilla established this award to recognize students at FIU’s School of Hospitality and who exhibit their commitment to and passion for the culinary arts.
Hundreds of other students benefited from real-world experience at the 2009 festival. Experiences ranged from fulfilling thousands of ticket orders to restaurant solicitation, sponsorship fulfillment to meeting and greeting guests at myriad activities throughout the annual four-day festival. Overall, some 850 Hospitality majors – most with excellent internship experience already under their belts – worked in a variety of key capacities both before and during the festival.
“I hear comments like ‘the experience changed my life’,” said FIU Chef-Instructor and South Beach Wine & Food Festival Culinary Director, Michael Moran. “You don’t expect to go to school and have a teacher say that there’s a field trip to cook barbecue for 500 people.”
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It’s little wonder that so many famed names were willing to lend their time and expertise to the festival and to FIU students. Hospitality and tourism industry executives from around the world visit the school annually to interview and hire graduates for key management-track positions in the vast array of fields in which FIU’s students are prepared. Today many of the school’s 9,000 graduates hold prominent positions in the hospitality industry around the Western Hemisphere, Europe and Asia.
Students at FIU’s School of Hospitality are highly sought-after for key reasons. One is the comprehensive curriculum that includes tracks for Bachelor and Master of Science degrees in Hospitality Management, Executive Master of Science in Hospitality Management Degree Programs, PhD in Business Administration as well as Certificate Programs in various Hotel, Restaurant, Hospitality, Travel and Tourism specializations. Over 100 courses and 35 expert faculty members focus exclusively on hospitality and tourism management including finance, law, beverage management, culinary arts and hotel operations.
Students are required to work 1,000 hours in the hospitality industry and then complete a 300-hour internship. Upon graduation, students are prepared to compete for top positions in every aspect of the hospitality industry. To date, the School’s graduates have a 100 percent career placement record.
FIU’s excellence was one reason student Caroline Karlberg chose it when she decided to leave the world of finance for logistics management.
“I wanted real, hands-on experience and that was definitely something FIU’s School of Hospitality, offered in addition to its programs and staff,” Karlberg said. “I can’t believe this, but last year at this time, I was a financial analyst in New York City. And this year I am a graduate student at FIU School of Hospitality, working as a member of South Beach Wine & Food Festival’s logistics team, the largest such event in the country.” Caroline, assistant to SoBe W&F Logistics Manager Susan Gladstone, is also Student Associate Coordinator, working with her team of students to place 1000 students in various jobs at the festival.
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“And what I have learned is unbelievable: just the amount of moving parts and people it takes to put together such an event is mind-blowing. I have never been on this side of an event, and I had no idea what goes into the back-end. Working this event has helped me appreciate all special events.”
“We provide our students the opportunity to get their foot in the door in the hospitality field of their choice,” said Dean West, FIU School of Hospitality. “Our students work on the ground, having real life experiences while making important contacts with industry leaders. It is gratifying to the faculty to know that international hospitality companies and corporations are selecting our students.”
It is also reason why, year after year, top figures in the industry are eager to help contribute to FIU’s School of Hospitality.
For more information, visit www.hospitality.fiu.edu.
Media Contact
Lisa B. Palley
Palley Promotes
305 642.3132
lpalley@bellsouth.net
HITOGRAM MEDIA - ENTERTAINMENT - MANAGEMENT - SERVICES INC
AnkaraVip.TV Eyesonmiami.TV
South Beach Wine & Food Festival
HITOGRAM MEDIA - ENTERTAINMENT - MANAGEMENT - SERVICES INC
Culinary convergence benefits FIU School of Hospitality at FIU annual fund raiser,
South Beach Wine & Food Festival
When the greatest names in the restaurant industry converged for the 2009 South Beach Wine & Food Festival, February 19 – 22, 2009 it was not only for good food and good fun, it was also for a good cause: Florida International University’s School of Hospitality and Tourism Management. Almost $2 million dollars was raised for FIU School of Hospitality to award student scholarships, and to enhance the experience of students by investing in program, faculty and facility enhancement.
Celebrity chefs and personalities such as Rachael Ray, Emeril Lagasse, Al Roker, Paula Dean and Bobby Flay joined famed local chefs such as Mark Militello, Michael Schwartz, Jonathan Eismann and Allen Susser – to name just a handful of participants -- to once again position Miami-Dade County as the culinary capital of the world during the festival. They were drawn to the event not just for the celebration, but also for the opportunity to benefit one of the leading programs of its kind in the world.
Formerly known as the Florida Extravaganza, proceeds from the South Beach Wine & Food Festival benefit FIU’s School of Hospitality. Over the past 8 years, over a $5 million dollars has been raised to enhance the students experience at the School of Hospitality by expanding the School of Hospitality Teaching Restaurant and the Southern Wine & Spirits Beverage Management Center. Hundreds of thousands of dollars were set aside for student scholarships.
HITOGRAM MEDIA - ENTERTAINMENT - MANAGEMENT - SERVICES INC
AnkaraVip.TV Eyesonmiami.TV
In addition to lending their services to the cause of benefiting FIU’s School of Hospitality, many chefs worked with numerous students individually, offering the students an unparalleled experience. At this year's Festival, students were paired with, in a mentorship style relationship, the following chefs: Rick Bayless (Frontera Grill/Topolobampo, Chicago, IL), Tom Douglas (Dahlia Lounge, Seattle, WA), Adam Perry Lang (Daisy May’s BBQ, New York, NY), Tyler Florence, Katie Lee Joel, Govind Armstrong (Table 8, Miami Beach), Tom Colicchio (Craft Restaurants, New York, NY), Tom Neely (Neely’s Bar-B-Que, Memphis), Art Smith (Table 52, Chicago, IL), Paul Bartolotta (BARTOLOTTA Ristorante Di Mare, Las Vegas, NV), Myron Mixon (Jack’s Old South BBQ, Unadilla, GA), among others.
“The students of FIU are the real winners of this festival. They provide tireless support for the four-day weekend of events while reaping indispensable real world industry experience,” says Joseph West, Dean, FIU School of Hospitality.
HITOGRAM MEDIA - ENTERTAINMENT - MANAGEMENT - SERVICES INC
AnkaraVip.TV Eyesonmiami.TV
FIU Hospitality Management senior AJ Mindermann, assistant culinary manager at the 2009 festival, knows first hand the value of working with industry leaders in a real-world experience. “The experience is priceless,” Mindermann said. “You can’t put a number on it. I got so many internship opportunities from chefs last year. The networking is terrific. It’s probably one of the biggest career-jumpers there is.”
Having just completed his second year in a leadership role at the Festival, Arthur was honored with the Barilla Best FIU Student Chef Award, and a $1500 cash prize. Barilla established this award to recognize students at FIU’s School of Hospitality and who exhibit their commitment to and passion for the culinary arts.
Hundreds of other students benefited from real-world experience at the 2009 festival. Experiences ranged from fulfilling thousands of ticket orders to restaurant solicitation, sponsorship fulfillment to meeting and greeting guests at myriad activities throughout the annual four-day festival. Overall, some 850 Hospitality majors – most with excellent internship experience already under their belts – worked in a variety of key capacities both before and during the festival.
“I hear comments like ‘the experience changed my life’,” said FIU Chef-Instructor and South Beach Wine & Food Festival Culinary Director, Michael Moran. “You don’t expect to go to school and have a teacher say that there’s a field trip to cook barbecue for 500 people.”
AnkaraVip.TV Eyesonmiami.TV
It’s little wonder that so many famed names were willing to lend their time and expertise to the festival and to FIU students. Hospitality and tourism industry executives from around the world visit the school annually to interview and hire graduates for key management-track positions in the vast array of fields in which FIU’s students are prepared. Today many of the school’s 9,000 graduates hold prominent positions in the hospitality industry around the Western Hemisphere, Europe and Asia.
Students at FIU’s School of Hospitality are highly sought-after for key reasons. One is the comprehensive curriculum that includes tracks for Bachelor and Master of Science degrees in Hospitality Management, Executive Master of Science in Hospitality Management Degree Programs, PhD in Business Administration as well as Certificate Programs in various Hotel, Restaurant, Hospitality, Travel and Tourism specializations. Over 100 courses and 35 expert faculty members focus exclusively on hospitality and tourism management including finance, law, beverage management, culinary arts and hotel operations.
Students are required to work 1,000 hours in the hospitality industry and then complete a 300-hour internship. Upon graduation, students are prepared to compete for top positions in every aspect of the hospitality industry. To date, the School’s graduates have a 100 percent career placement record.
FIU’s excellence was one reason student Caroline Karlberg chose it when she decided to leave the world of finance for logistics management.
“I wanted real, hands-on experience and that was definitely something FIU’s School of Hospitality, offered in addition to its programs and staff,” Karlberg said. “I can’t believe this, but last year at this time, I was a financial analyst in New York City. And this year I am a graduate student at FIU School of Hospitality, working as a member of South Beach Wine & Food Festival’s logistics team, the largest such event in the country.” Caroline, assistant to SoBe W&F Logistics Manager Susan Gladstone, is also Student Associate Coordinator, working with her team of students to place 1000 students in various jobs at the festival.
HITOGRAM MEDIA - ENTERTAINMENT - MANAGEMENT - SERVICES INC
AnkaraVip.TV Eyesonmiami.TV
“And what I have learned is unbelievable: just the amount of moving parts and people it takes to put together such an event is mind-blowing. I have never been on this side of an event, and I had no idea what goes into the back-end. Working this event has helped me appreciate all special events.”
“We provide our students the opportunity to get their foot in the door in the hospitality field of their choice,” said Dean West, FIU School of Hospitality. “Our students work on the ground, having real life experiences while making important contacts with industry leaders. It is gratifying to the faculty to know that international hospitality companies and corporations are selecting our students.”
It is also reason why, year after year, top figures in the industry are eager to help contribute to FIU’s School of Hospitality.
For more information, visit www.hospitality.fiu.edu.
Media Contact
Lisa B. Palley
Palley Promotes
305 642.3132
lpalley@bellsouth.net
HITOGRAM MEDIA - ENTERTAINMENT - MANAGEMENT - SERVICES INC
AnkaraVip.TV Eyesonmiami.TV