On Food & Wine
The 22nd International Mango Festival at Fairchild - Sat July 12-13 PDF Print E-mail
Written by Simone Zarmati Diament   
Monday, 07 July 2014 22:59
The 22nd Annual International Mango Festival — Mangos of Colombia
Saturday, July 12, 2014 - Sunday, July 13, 2014 from 9:30 AM to 4:30 PM

This July 12 and 13, 2014, Fairchild Tropical Botanic Garden will once again celebrate the mango at the 22nd Annual International Mango Festival. Over the two days of the festivities we will celebrate the mango as an object of beauty and admiration, a subsistence crop for the people and as a niche and mainstream commercial fruit of the future.

Two full days of mango festivities ( click here for events ) will feature a wide range of products, ideas and of course the star of our show, the mango itself in all its glory.  Visit the festival to shop Curator Choice mango trees and fresh fruit, enjoy mango lectures and smoothies, view the world's largest display of mangos, take part in the world's only mango auction and buy mango merchandise and botanical art. There will also be mango culinary demonstrations, our one of a kind mango brunch, a fantastic International Fruit Market and fun activities for kids.

15th Annual Mango Brunch  - For Mango Brunch and ticket information, please visit the Mango Brunch Event Page.

Click here to View a video of past Mango Festivals  

Last Updated on Thursday, 17 July 2014 16:04
 
Good Food Awards announces Open Call For Entries, Jul 7 – Aug 1 PDF Print E-mail
Written by Press Release   
Monday, 07 July 2014 22:51

 

Who: The Good Food Awards are the first and only national initiative honoring producers across the country for taste, sustainability and social responsibility.  They are organized by Seedling Projects, a ‘do tank’ for the food movement, whose charitable mission is to transform ideas into action to build a better food system.

What: The Good Food Awards announces a call for entries July 7 – August 1.  Food and drink producers from across the country are invited to submit their beer, charcuterie, cheese, chocolate, coffee, confections, pickles, preserves, oils, spirits and – new this year – honey.  In celebration of its fifth anniversary and to recognize even more exceptional food crafters, the Good Food Awards is also expanding existing categories to include cider (Beer), kombucha (Pickles), yogurt and kefir (Cheese), preserved fish (Charcuterie) and cocktail modifiers (Spirits).

Winners from each region of the United States are chosen based on meeting the sustainable production criteria for each category and rising to the top in a Blind Tasting.  Held in September, the Blind Tasting brings together 200 food movement leaders, industry experts and journalists (past judges have included Alice Waters, Ruth Reichl, Nell Newman and Michael Pollan) to taste entries from all 50 states.  Finalists will be announced in November 2014 and the winners will be announced at a gala Awards Ceremony on January 8, 2015 in San Francisco, CA.

When: Entry Period for the Good Food Awards is open July 7 through August 1.  To enter, fill out a simple online form at www.goodfoodawards.org and pay the $65 entry fee. Entries are accepted in 11 categories: beer, charcuterie, cheese, chocolate, coffee, confections, honey, oils, pickles, preserves and spirits.  Additional information and criteria for eligibility available atwww.goodfoodawards.org.

 
"The Health-Food Diner" – a poem by Maya Angelou (April 4, 1928 – May 28, 2014) PDF Print E-mail
Written by Simone Zarmati Diament   
Saturday, 28 June 2014 00:31

"The Health-Food Diner" – a poem by  Maya Angelou  

maya angelous 2
(April 4, 1928 – May 28, 2014)

maya angelou

No sprouted wheat and soya shoots
And Brussels in a cake,
Carrot straw and spinach raw,
(Today, I need a steak).
Not thick brown rice and rice pilaw
Or mushrooms creamed on toast,
Turnips mashed and parsnips hashed,
(I'm dreaming of a roast).
Health-food folks around the world
Are thinned by anxious zeal,
They look for help in seafood kelp
(I count on breaded veal).
No smoking signs, raw mustard greens,
Zucchini by the ton,
Uncooked kale and bodies frail
                                                                            Are sure to make me run
                                                                                                                              to
Loins of pork and chicken thighs
And standing rib, so prime,
Pork chops brown and fresh ground round
(I crave them all the time).
Irish stews and boiled corned beef
and hot dogs by the scores,
or any place that saves a space
For smoking carnivores.

 

 

Last Updated on Saturday, 28 June 2014 00:39
 
June 28 – July 2, Taste of the Caribbean Culinary Event PDF Print E-mail
Written by Simone Zarmati Diament   
Tuesday, 24 June 2014 20:29

June 28 – July 2, Taste of the Caribbean Culinary Event 

A food and beverage event  and competition providing industry professionals with the latest trends and techniques through educational seminars, workshops, tastings and demonstrations. The event culminates with  “the best of the best” in the Caribbean culinary industry : 10 competing teams from Anguilla, Bahamas, Barbados, Bonaire, Curacao, Jamaica, Puerto Rico, St. Lucia, Suriname and U.S. Virgin Islands.   Event for Trade and Press

At the Taste of the Islands festival on June 29, a consumer event,  with a variety of gourmet appetizers and desserts, taste signature cocktails and live music from the Caribbean. To register via telephone at (516) 594-4100.www.facebook.com/KTCprNews Hyatt Regency Miami

 
The 3rd Annual Taste of Doral July 1 through July 31 PDF Print E-mail
Written by Simone Zarmati Diament   
Wednesday, 18 June 2014 18:17

 

At the 3rd Annual Taste of Doral. July 1 through July 31, foodies will get a taste of Doral’s restaurants.  Participating restaurants  (Visit www.atasteofdoral.com for an up-to-the-minute list of participating restaurants and menus) will offer prix fixe lunch and dinner options without breaking their budget.  Residents and tourists can hop on the nearest Doral Trolley and enjoy a complimentary ride to their the Taste of Doral ™ restaurant of their choice.  “Participating restaurants stops will be mapped out on Doral’s trolleys for easy and fast access”, says Yvonne Rodriguez.

 
Carolyn Wente of Wente Family Estates Elected Wine Institute Board Chairman PDF Print E-mail
Written by Press Release   
Tuesday, 17 June 2014 19:02

carolyn wenteThe California Wine Institute, the public policy advocacy association representing nearly 1,000 California wineries, announced the election of Carolyn Wente as its 2014-2015 Board Chairman.  She is the 5th member of the Wente family to hold this position since the organization was founded by Herman Wente over 80 years ago in 1933.

In addition to her new duties at Wine Institute, Carolyn is the Chief Executive Officer of Wente Family Estates in Livermore, the country’s oldest, family-run wineries and California’s First Family of Chardonnay. This recognition from her peers is a nice tribute to Carolyn and her many contributions to the wine industry.

The election was held at Wine Institute's 80th Annual Meeting of Members in Half Moon Bay where other board officers elected were: Greg Coleman of E. & J. Gallo Winery in Modesto, first vice chairman; Margie Healy of Korbel Champagne Cellars in Guerneville, second vice chairman; Steve Lohr of J. Lohr Vineyards & Wines in San Jose, treasurer; and Chris Indelicato of Delicato Family Vineyards in Napa, secretary. Robert P. (Bobby) Koch is president and CEO of Wine Institute.

"The 80th anniversary of Wine Institute's establishment marks tremendous growth of California wine from about 14 million cases in 1934 to 272 million in 2013. Wine Institute has supported this growth by promoting and protecting the interests of California wine and all wine in Washington, D.C., all 50 states and the international arena," said Wente. "Preventing punitive taxes and fees, monopoly protection and restrictive trade barriers are part of the vigilant, daily work of Wine Institute. The organization also supports expanding exports, direct-to-consumer shipping, sustainable winegrowing and communicating the values and benefits of the California wine industry. I am honored to chair this vital work with my fellow vintners," she declared.

 
Tickets are on Sale for Share Our Strength’s Taste of the Nation, June 17 PDF Print E-mail
Written by Simone Zarmati Diament   
Saturday, 26 April 2014 23:36
 

The area’s hottest chefs, restaurateurs and mixologists unite for June 17 fundraising event to help end childhood hunger.  This year’s event chaired by Founding Event Chair Allen Susser (Chef Allen Consulting) and Restaurant Chair Timon Balloo (SUGARCANE raw bar grill). will be held on Tuesday, June 17,  from  6:oo p.m. (VIP) and 7:00 to 10:00 p.m. (general admission)  in the main ballroom of the Loews Miami Beach Hotel. Loews Miami Beach Hotel,  1601 Collins Ave.  Miami Beach, Florida 33139. Tickets are $125 for General Admission; $250 for VIP. To purchase tickets for Taste of the Nation South Florida:  www.NoKidHungry.org

 
Vino, Vida y Alegria, a book on wine education by Athena Yannitsas PDF Print E-mail
Written by Carole Kotkin   
Tuesday, 22 April 2014 22:01
Vino, Vida y Alegria: Su pasaporte educacional al mundo del vino (Spanish Edition)
Vino, Vida y Alegria (in  (English: Wine, Life and Joy)) a manual on wine written in Spanish for Hispanic wine consumers in the United States while also reaching Spanish-speaking audiences in Latin America and elsewhere in the world.  The book is a practical guide to wine appreciation based on the wine courses taught by Athena Yannitsas at Florida International University and Miami-Dade College.
It covers all the major wine regions in the world, easy-to-understand wine basics, how to taste wine, matching wine and food,  advice on serving and tasting wine, plus tips for purchasing and storing wine.
Vino, Vida y Alegria will be launched on April 26 at the Spanish Book Fair of West Palm Beach, Florida. It is available on Amazon.com

vino vida alegria

 

 Vino, Vida y Alegria: Su pasaporte educacional al mundo del vino (Spanish Edition)   (in  (English: Wine, Life and Joy) - a manual on wine written in Spanish for Hispanic wine consumers in the United States will also reach  Spanish-speaking audiences in Latin America and elsewhere in the world.  

The book is a practical guide to wine appreciation based on the wine courses taught by Athena Yannitsas at Florida International University and Miami-Dade College. It covers all the major wine regions in the world, easy-to-understand wine basics, how to taste wine, matching wine and food,  advice on serving and tasting wine, plus tips for purchasing and storing wine. 

Vino, Vida y Alegria will be launched on April 26 at the Spanish Book Fair of West Palm Beach, Florida. It is available on Amazon.com

 
Grand Cercle des Vins de Bordeaux Wine Tasting - Miami, April 10 PDF Print E-mail
Written by Simone Zarmati Diament   
Tuesday, 08 April 2014 00:00

 winegrandcercle

Thursday, April 10, 2014 from 6pm to 8pm, Grand Cercle des Vins de Bordeaux  Wine Tasting - Miami. Over 38 winemakers from the Right Bank and the Left Bank of Bordeaux will treat Miami residents to an exclusive unveiling of their most prized   2013 “en primeur” vintage (“wine futures”) and tastings of  the most widely celebrated 2011 and 2010 varietals.

Their mission is to enlighten wine drinkers from connoisseur to novice across the globe about the superb, top-of-the-range, reasonably priced Bordeaux wines.  This is your chance to rub elbows with some of the industry’s most respected winemakers and taste some of the finest wines that France has to offer.

The tasting includes a generous Silent Auction, featuring rare to find Magnums of prestigious Bordeaux wines, and benefits Best Buddies International who creates opportunities for people with intellectual and developmental disabilities.

This select consumer tasting will be held at the Intercontinental Hotel Miami  from 6:00 – 8:00 pm. Admission: $44 for one or $72 for two with promo code SFGOURMET RSVP http://bordeauxinmiami.eventbrite.com,  212 873 1974.  InterContinental Hotel - 100 Chopin Plaza, Miami Fl 33131 

Last Updated on Tuesday, 08 April 2014 19:22
 
“Best Balls in Town’ Meatball competition, April 26, Boca Raton PDF Print E-mail
Written by Simone Zarmati Diament   
Friday, 04 April 2014 20:51

Meatball Room (www.meatballroom.com), Boca’s Tuscan Italian restaurant, is looking for the ultimate meatball recipe that is missing from their list of  10 to 12 special meatballs made fresh and served daily.  The contest will take place at the restaurant on Saturday, April 26th 2 PM.  Contestants must pre-register and bring the recipe and finished dish ready to taste by the panel of judges. The limit is 25 contestants with one meatball recipe each.

Celebrity judges will include Sid Rosenberg of 640 Sports, a PAL Boca Raton Police Officer, Jeff Eats.com, Steve O & Renee from Eat & Critique Show, and other surprise guests.

To register, call Kim at  (561) 210- 4411

 
James Beard Foundation 2014 scholarship applications, April 1 PDF Print E-mail
Written by Simone Zarmati Diament   
Wednesday, 26 March 2014 16:18

Beginning Monday, April 1, the James Beard Foundation (JBF), a culinary nonprofit organization, will begin accepting applications for its 2014 scholarship program (http://www.jamesbeard.org/education/scholarships-and-grants) Beginning April 1, all scholarship applications will be available at this link: http://sms.scholarshipamerica.org/jamesbeard.

Aspiring chefs, restaurateurs, sommeliers and beverage experts around the world can submit their applications, with a total of $450,000 in scholarships and grants available.  The postmark deadline is May 15, 2014.  

Both cash awards and tuition waivers will be available. Once applications are posted, culinary professionals (including students and career changers) are encouraged to read the materials carefully and apply to the programs that best fit their needs.

Last Updated on Wednesday, 26 March 2014 16:22
 
Register kids to the Healthy lunchtime challenge and win a VIP trip to DC for a Kids' "State Dinner." PDF Print E-mail
Written by SFG Staff   
Wednesday, 26 March 2014 15:18

michelle obamaThe third Healthy Lunchtime Challenge & Kids' “State Dinner” invites parents or guardians and their children, ages 8-12, to create and submit an original lunch recipe that is healthy, affordable, and tasty (each recipe must adhere to the guidance that supports USDA’s My Plate (at www.ChooseMyPlate.gov ).

The 3rd Healthy Lunchtime Challenge hosted by the First Lady Michelle Obama and Epicurious will select one winner from each state and the territories to be flown by Delta Airlines to Washington, D.C. for a once in a lifetime VIP trip to DC to attend a Kids' "State Dinner."

Create a healthy recipe submit it by April 5 and you could win. To find the guidelines and enter by April 5th log on to: http://www.recipechallenge.epicurious.com/

http://www.epicurious.com/articlesguides/blogs/editor/2014/03/does-your-kid-love-to-cook-win-a-vip-trip-to-the-white-house.html?mbid=rss_epilog

 
Ethiopian Cuisine at Whole Foods Market Stores in Florida through April 27 PDF Print E-mail
Written by SFG staff   
Monday, 03 March 2014 21:22

das-cuisineBeginning Monday, March 3 through Sunday, April 27, Whole Foods Markets  in Florida are celebrating Ethiopian traditions and cuisine at each location’s Hot Bar with ‘wats’, that is stews or curries,  like  Loze Wat – peanut and chicken stew; Doro Wat – spicy chicken stew with unique flavor from berbere chili powder, black cumin seed, cardamom and onion; Gomen – collard greens cooked with garlic, ginger, caraway and cardamom.  

There is Kik – yellow split peas with turmeric and fresh ginger  and  Beef Mafe, a beef  and peanut sauce stew, onions, tomato, potatoes, and African spices. Turmeric Potatoes – seasoned with garlic, ginger and onions, and Basmati Rice are the perfect side dishes to any meal. Whole Foods Market will also have Chickpea Stew – made with sweet and fragrant Ethiopian spices for those living a vegan lifestyle.

In celebration of cultural diversity, Whole Foods Market will continue featuring and embracing different cultures’ cuisine throughout the year including Korean, Jamaican, and Vietnamese dishes, among others.

For more information about Whole Foods Market, please visit www.wholefoodsmarket.com

Last Updated on Monday, 03 March 2014 21:33
 
IACP Announces 2014 Food Writing Finalists PDF Print E-mail
Written by Simone Zarmati Diament   
Sunday, 02 March 2014 21:11

 The International Association of Culinary Professionals IACP has announced the 2014 IACP Award Finalists. Among the authors nominated as a finalist to the IACP Cookbook award and interviewed on FOOD & WINE TALK WSFG:

photo

· No Experience Necessary: The Culinary Odyssey of Chef Norman Van Aken by Norman Van Aken (Rowman & Littlefield) was (Literary Food writing). Click here to listen to the interview

· Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible Plant Kingdom by Deborah Madison (Ten Speed Press) (Health & Special Diet) Click here to listen to the interview

· Ivan Ramen: Love, Obsession, and Recipes by Ivan Orkin (Ten Speed Press) (two nominationations:  in International and Single Subject  categories). Click here to listen to the interview

· Sauces & Shapes: Pasta the Italian Way by Oretta Zanini De Vita & Maureen B. Fant (W.W. Norton & Company, Inc.) (International) Click here to listen to the interview

· Indian Cooking Unfolded: A Master Class in Indian Cooking, with 100 Easy Recipes Using 10 Ingredients or Less by Raghavan Iyer (Workman Publishing Company) (E-Cookbook) Click here to listen to the interview

· Modernist Cuisine at Home by Nathan Myhrvold & Maxime Bilet (The Cooking Lab) (E-Cookbook - access a free chapter at https://www.inkling.com/modernistcuisine/ )

The Art of Simple Food II: Recipes, Flavor and Inspiration from the New Kitchen Garden by Alice Waters (Random House) General

Heart of the Plate by Mollie Katzen (Houghton Mifflin Harcourt) (General) Click here to listen to the interview

The winners will be announced at an awards ceremony in Chicago on March 15 as part of IACP's 35th annual conference.  Click here for the full list of IACP Cookbook, journalism (the Bert Greene Awards), and Digital Media finalists  

Last Updated on Thursday, 20 March 2014 19:33
 
Award-winning Extra Virgin Olive Oils at the 12th International Sol d'Oro Competition, Verona, Italy PDF Print E-mail
Written by press release   
Thursday, 27 February 2014 16:11
 
At the 12th edition of the International Sol d'Oro Competition, the international  extra virgin olive oil "Olympics", after a week of "blind" tastings – Sunday 16 to Saturday 22 February –     a qualified panel of 13 international judges from Italy, Chile, Greece, Slovenia and Spain,  selected the best extra virgin olive oils in  five categories:  delicate, medium and intense fruit, single variety and organic. Nearly 250 samples (+25% over 2013) were entered from Italy, Chile, Uruguay, Lebanon, Portugal, Spain, Slovenia, Croatia, Turkey and Greece.
The outcome: 10-5 by Italy against Spain. Special Mentions (the complete list is available on the website www.solagrifood.com ) were assigned to extra virgin olive oils from Italy and Spain, as well as from Slovenia, Croatia and Chile.

The awards will be presented during the "Gala del Sol", scheduled on Tuesday 8 April during Vinitaly.
 
The most important international olive oil competition in the world is organized by Veronafiere as a preview for Sol&Agrifood (6-9 April 2014, www.solagrifood.com ). It  promotes a number of initiatives for winners, such as the possibility of affixing a sticker to bottles indicating the award received and exclusive meetings with foreign buyers in April during the walk-around tasting scheduled during the International Exhibition of Quality Agro-Foods, alongside Vinitaly.

"This edition of Sol d'Oro once again confirmed the extraordinary quality of the olive oils entered for the competition by companies from all over the world. Sol&Agrifood is their exclusive international stage for comparisons and promotion,"–said Damiano Berzacola, Vice-President of Veronafiere.
And in September this year, we will also present Sol d'Oro Southern Hemisphere to meet the needs of producers in this half of the world. This event makes its debut in Chile and will then continue to travel every year to another country with significant olive oil production, from New Zealand to Argentina: this initiative adds an important stop-off in the process of internationalization of Veronafiere exhibition events."

The first edition of Southern Hemisphere Sol d'Oro in Chile, dedicated to "new world" olive oil production (where the campaign starts in Spring), developed with the patronage of Veronafiere will be presented on 8 April during the Gala Evening Award Ceremony for the winners of Sol d'Oro 2014 in the presence of the President of the Cata Chile Panel Association and the Chilean Ambassador in Italy.
 
List of Winners - SOL D'ORO 2014:
 
Delicate fruit category:
Gold Sol - Explotacion Jame s.l. - Villargordo (Jaen)-Spain
Silver Sol - S.C.A. Del Campo San Juan, Jean – Spain
Bronze Sol - Azienda Agricola Tommaso Masciantonio, Casoli (Chieti) - Abruzzo
 
Medium fruit category:
Gold Sol - Romano Vincenzo & C snc, Bronte (Catania) - Sicily
Silver Sol - Agraria Riva del Garda, Riva del Garda (Trento) – Trentino Alto Adige
Gold Sol - Azienda Agricola Cetrone Alfredo, Sonnino (Latina) - Latium
 
Intense fruit category:
Gold Sol - Fattoria Nittardi, Castellina in Chianti (Siena) - Tuscany
Silver Sol - Muela-Oliva s.l., Priego de Cordoba - Spain
Bronze Sol - Galgon 99 s.l., Villanueva de la Reina (Jean) - Spain
 
Organic olive oil category:
Gold Sol - Finca La Reja s.l., Bobadilla (Malaga) - Spain
Silver Sol - Agraria Riva del Garda, Riva del Garda (Trento) – Trentino Alto Adige
Bronze Sol - Azienda Agricola Quattrociocchi Americo, Alatri (Frosinone) - Lazio
 
Single variety category:
Gold Sol - Azienda Agricola La Quagliera, Spoltore (Pescara) - Abruzzo
Silver Sol - Società Agricola Il Conventino, Monteciccardo (Monteciccardo, Pesaro & Urbino) -
Marches
Bronze Sol - Azienda Agricola Miccione, Buccheri (Siracusa) - Sicily
 
An interview with Dr. José A. Vicente, President, Wolfson Campus, Miami Dade College PDF Print E-mail
Written by Simone Zarmati Diament   
Monday, 24 February 2014 22:54

Following the signing on February 6, 2014 of the Gambero Rosso  first U.S. Culinary School Partnership with Miami Culinary Institute at Miami Dade College, Dr. José A. Vicente, President of the MDC Wolfon Campus, shared his expectations and views with The South Florida Gourmet. 

dr. jose vicenteSouth Florida Gourmet: What does MDC /MCI expect from the partnership with the prestigious Gambero Rosso?

Dr. José A. Vicente, President, Wolfson Campus, Miami Dade College : Considering the relationship between Gambero Rosso Holding SpA and the Miami Culinary Institute at Miami Dade College, the participating organizations will have special access to Gambero Rosso “Città del Gusto” cooking schools in Rome, Catania, Palermo, Turin, Napoli and Milano for student, Chef, and enthusiast exchange programs both in person and in the form of live interactive international programming.  In doing so, Gambero Rosso has agreed to extend an exclusivity to the Miami Culinary Institute at Miami Dade College as the exclusive educational partner in the Eastern United States.

The partnership will also explore innovative initiatives to share food and wine educational and entertainment programming between the Gambero Rosso Channel, Miami Culinary Institute  and MDC TV (the College’s television station).

SFG: In what ways do you think their participation will enrich the students' experience at MCI?

Dr. José A. Vicente: This partnership will share a common and mutual interest to collaborate in actions to be determined to develop opportunities for our faculty and students to promote actions to improve the students  employment opportunities after graduation.

The scope of this partnership will include a program of activities that will be decided between both parties on the basis of these objectives:

•         To involve the key individuals and the decision makers of both organizations to exchange best practices in culinary curricula for educational innovation as well as in the wine and food entertainment sectors.

•         To promote exchange and internship opportunities between our students.

•         To share the knowledge and culture of the culinary arts and wine industry and their respective traditions with our students and faculty.

•         To establish a Gambero Rosso scholarship in support of Miami Dade College students and to improve the Gambero Rosso Brand in SE America (Florida) .

•           To organize an annual signature event that will continue to bring visibility of this collaboration to both partners and create opportunities for students involvement.

•           To engage in fundraising activities through private funding or grant opportunities in support of student exchange programs and educational program development that will support and strengthen the partnership.

SFGThis week, Gambero Rosso's chef, Adelaide Michelini, will cook at TUYO and implement an Italian menu for the following week. Will she be teaching and training students as well?

Dr. José A. Vicente: Yes, she has been working and training many of our students during the past week when she arrived.  Last weekend, our students participated in the Coconut Grove Arts Festival, and Gambero Rosso’s chef, Adelaide, attended and shared this experience along our faculty and students.

SFG: Do you expect additional participation of Italian chefs throughout the year?

Dr. José A. Vicente: Yes, through exchange opportunities between our faculty and the creation of innovative new programs.  We will also establish a consistent venue for the top chefs of Italy and Gambero Rosso at the Miami Culinary Institute of Miami Dade College.

 

 

Last Updated on Monday, 24 February 2014 23:14
 
Gambero Rosso, Italian multi-media giant partners with Miami Culinary Institute at Miami Dade College PDF Print E-mail
Written by Simone Zarmati Diament   
Monday, 24 February 2014 22:48

mou signing ceremony_9942Gambero Rosso Holding SpA, the leading food and wine publisher and educator in Italy, akin in importance to the Michelin guides, and The Miami Culinary Institute (MCI) at Miami Dade College (MDC), have announced a partnership  that will allow students, instructors and serious aficionados access to Gambero Rosso’s “Città del Gusto” (City of Taste) cooking schools in Rome, Catania, Palermo, Turin, Napoli, and Milano.

This is Gambero Rosso’s first US partnership and MCI at MDC will benefit from an exclusive educational program in the Eastern U.S. (** click here to read an interview with MDC Wolfson Campus President Dr. Jose Vicente.)

PHOTO: Front (L-R) Gambero Rosso President Paolo Cuccia, MDC President Dr. Eduardo J. Padron. Back (L-R) Gambero Rosso representative Tiina Eriksson and MDC Wolfson Campus President Jose A. Vicente.

According to Gambero Rosso CEO and President Paolo Ciucca, the partnership will explore innovative programs in Italian food and wine education and entertainment programming between MCI, Gambero Rosso Channel and MDC TV, the college’s television station. It will establish scholarships for promising MCI students and provide a rich exchange of Italian culture, traditional culinary arts and expertise in Italian wines, as well as post-graduate studies for young professional adults who want to change their careers in mid-life.  “Our mission is communication, education, promotion  of the Italian  products and traditions, and to protect the Original Wine and Cuisine of Italy,” said Mr. Ciucca in reference to  the world’s counterfeiting and copying of Italian product names and brands.

gamberoTo this end, chef Adelaide Michelini – herself a former engineer in telecommunications  who   changed her career and is one of the first graduates of the Gambero Rosso program geared for adult education --  the Gambero Rosso food ambassador to the world, was busy teaching students and staff the “real taste of Italian cuisine.” “We work a lot with tasting and cooking. If after a week they recognize the true Italian taste, then I have done my job,” she said, adding that “as a woman in a male-dominated field in Italy, I am proud to represent Italy around the world.”

Her work is part of a concerted effort for international reach which includes Dusit Thani College in Bangkok, The International Culinary Institute at Hospitality Industry Training and Development Centre (HITDC) & Chinese Cuisine Training Institute (CCTI) in Hong Kong.

As for Chef Collen Engle, the acting director at MCI, he is excited by the possibility of student and faculty exchange with Italy. “ I hope we will get USDA grants to send  students for internships or additional learning about products and such.  It’s a great partnership but we have to get it going,” he said.

About Gambero Rosso Holding SpA

Gambero Rosso is an Italian multimedia company --  magazines, guides, and a television channel --  with a culinary school that offers a vast selection of courses and  masters programs including Journalism in Food and Wine.  Its “Città del Gusto” centers are located in six main Italian cities, where professional and public cooking classes, as well as tasting and show cooking events, are held. For 26 years, Gambero Rosso has best represented Italian-made food and wine, tasting and certifying quality and organizing prestigious international events.

About the Miami Culinary Institute

MCI’s goal is culinary excellence in the 21st Century. Teaching classic skills and innovative techniques used by the world's best chefs, the MCI offers an educational experience that is at the forefront of the industry. The curriculum is designed to prepare students with real-world knowledge and expectations. Through a focused infusion of green-sustainable food and energy technologies, nutrition and culinary knowledge, the goal is to educate professionals in the world's food culture and, in doing so, provide a happier population in a healthier  planet.

Last Updated on Monday, 24 February 2014 23:14
 
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