Emma Baker / Contributing Writer
FIU’s Chaplin School of Hospitality and Tourism Management, the second largest hospitality school in the United States, has re-opened the student-run FIU Bistro for select dates this spring — FIU students, faculty, and staff are welcomed to embrace the tasty dining experience.
The restaurant is located at the Biscayne Bay Campus, on the patio of the Wine Spectator Restaurant Management Lab. The show-stopping atmosphere at the Bistro is a serene transition from the university’s traditional academic environment.
FIU Bistro is the only full service, student-run restaurant in all of South Florida, and is overseen by Professor John Noble Masi (Chef Masi), and assistant instructor Cristina Moguel.
The reopened restaurant is sustained by students enrolled in an Advanced Food Preparation course, taught by Professor Masi, and are trained in culinary and hospitality methods.
The students change job positions weekly to serve as chefs, runners, bartenders, and servers. On occasion, they take on managerial positions for the program.
Students are exposed to the hospitality industry through hands-on training, implementing their well-roundedness graciously in the culinary/hospitality industry.
Professor Masi sees the potential of having students work at the FIU Bistro. He discusses the importance of gaining hands-on experience within a restaurant setting.
“You learn more experiencing something, than by hearing someone explain something,” Masi said.
Celebrating his fiftieth year teaching at FIU, Professor Masi caught the “culinary bug” from his father at a young age and attended culinary school. He is an FIU alumni who graduated with a degree in hospitality and a Masters in Business.
After working various food service jobs, ranging from cruise ships, hotels, high-end catering, and restaurants, Masi returned to teaching. He saw this as a “wonderfully rewarding” opportunity to pass on his knowledge to students interested in the culinary and hospitality field.
Students are part of an Advanced Food Preparation Course which was recently redesigned to focus on the full-service restaurant.Professor Marsi discusses this change within the curriculum.
“We restarted the class with our focus on food and beverage, making sure that students get a real-life restaurant experience.”
The restaurant menu gives guests the option to indulge in a three-course meal. Diners can choose from three diverse options, including creamy pasta carbonara and a tender chicken breast with rice and beans.
Guests can enjoy a drink at the interior bar, sipping on the bistro’s one-of-a-kind mocktails. These sweet beverages come in various thirst-quenching options such as passionfruit, pina colada, and strawberry.
A Passion Fruit Mocktail served at the Bistro. Courtesy of the FIU Bistro.
The Chaplin School of Hospitality is continuously supported by major corporations such as the Food Network and the Cooking Channel South Beach Wine and Food Festival.
The restaurant has hosted major events, such as the American Fine Wine Competition, and is highly revered for its elegance.
To ensure a safe dining experience, the FIU Bistro has mandated safety protocols in response to the current pandemic. Guests are limited to FIU faculty, students, and staff.
Masks are required to be worn by all staff when moving around the restaurant to ensure the safety of diners. Guests are seated outside the restaurant to follow the university’s social distancing guidelines.
You can view the schedule of events and select dates the Bistro is hosting dinner at the hospitality website.
Reservations are a mere five dollars per person, guaranteeing guests a commendable dining experience.
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