Shannon Copeland/Contributing Wrtier
The Chaplin School of Hospitality and Tourism Management will be participating in the annual South Beach Wine & Food Festival presented by the Food Network from Feb. 23-26.
The festival, which is in its 11th year, will include the presence of chef stars such as Paula Deen and Bobby Flay.
The staff of CSHTM, the chefs and students all are preparing for the festival. The students at the CSHTM participate in almost every aspect of the festival including logistics, operations, public relations, marketing, auction coordination and cuisine preparation.
“I hope to gain hands on experience while working with the students and the chefs,” said Celine Fillopi, Nutrition and Dietetics major with a minor inHospitality and Tourism Management. Fillopi, who focuses her culinary skills on baking, will be preparing her signature Low Fat Carrot Cake and Zucchini Bread dish in order to practice for the festival.
Students commit an average of 36,319 hours to the festival. In addition to experience, the students gain scholarship opportunities and job offers. Over $14 million have been raised as a result of the festival.
“It takes 3832 positions to fulfill the shift requirements for the festival, and so far we have 1069 students,” said Richard Lopez, the Student Association Program Manager for the SOBE WFF.
Lopez was passionate in his overview of the students and their participation while explaining that students play in the organizational aspect of the festival.
“The students partake in tasks ranging from golf carting to inventory to the welcoming aspect,” Lopez said. “Also, each event will have a different theme, that’s something everyone can look forward to.”
Michael Moran, the Lead Chef Instructor at CSHTM described the students’ participation as “Stellar.”
“I consider my students as the glue,” Moran said. “We have the big companies and sponsors at this event, but the students are the glue.”
In regards to the benefits of the festival, Moran believes, “[Students] have the opportunity to work alongside some of the best chefs and professionals in the world.”
Daniel Bloom, a Culinary Manager with Burger Bash and Grand Tasting, who is a teaching assistant pursuing a BA in Hospitality Management, gave a summary of what his day will be like.
“My days are longer than the average student,” Bloom said. “I will start at the Grand Tasting Village assisting with setup of the tents, then I’ll transfer to the
Bank of American Wine seminar to aid in the culinary arrangements; then after that I will head over to Flavors of Play.”
Ashley Davis, a Hospitality and Tourism Management major sees the festival as a “chance of a lifetime.”
When asked what she hopes to gain from this experience, Davis said with a smile on her face, “possibly a job.”
Jorge Caroni, Hospitality and Tourism Management major will assist with supervision of students and transport the food to the convention center. He describes the preparation process as “crazy. Everything is boiling down.”
Mohammad Qureshi, Assistant Dean for the CSHTM, believes this event will “benefit the students and the school, as it allows the student to make contact with the industry, which will be helpful for them.”
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