FIU Students Work Hard, Raise Money for

Scholarships at Wine & Food Fest

When the greatest names in the restaurant industry converged for FIU School of Hospitality annual fundraiser: 2010 South Beach Wine & Food Festival, February 25 – 28, 2010 it was not only good food and good fun, it was also for a good cause: Florida International University’s School of Hospitality and Tourism Management. More than $2 million dollars has been raised for FIU School of Hospitality for student scholarships, and to enhance the experience of students by investing in program, faculty and facility enhancement.

For the 2010 Festival celebrity chefs and personalities such as Rachael Ray, Emeril Lagasse, Ming Tsai, Paula Dean, Bobby Flay, Michael Lomonaco joined famed South Florida based chefs such as Michelle Bernstein, Kenny Lyon, 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. Everyone is drawn to the event, not just for the celebration, but also for the opportunity to benefit one of the leading hospitality 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 10 years, over a $6 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.

“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 Joan Remington, Interim Dean, FIU School of Hospitality.

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 benefit from real-world experience at the Festival. Experiences range 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.”

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% career placement record.

For more information, visit www.hospitality.fiu.edu.