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Florida International University School of Hospitality Students Honored by
Barilla and Buckhead Beef of Florida at 2010 South Beach Wine & Food Festival
Barilla Best FIU Student Chef Award, 2010 Presented to Rachel Reppert
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News for the Hospitality Executive |
 March 2010 - “Rachel has a great attitude, and is always
willing to help
where she can,” said FIU School of Hospitality Associate Dean Mohammad
Qureshi
of Barilla’s 2010 Student Chef of the Year Rachel Reppert. “We are very
proud
of her community involvement in Common Threads, as a Teaching Assistant
and as
a student leader at both the 2009 and 2010 FIU School of Hospitality’s
annual
fundraiser, Food Network South Beach Wine
& Food Festival.” Along with the award, Rachel received $1500.
Originally, from Virginia, Culinary Institute of America graduate Rachel Reppert will graduate this May with Bachelors in Science from FIU School of Hospitality. From a young age, Rachel has had a passion for cooking. Growing up, some of her fondest memories include cooking with her father, particularly his New York- style Cheesecake. In high school, she took introductory cooking classes. She enjoyed it so much that upon graduation, she and her teacher decided to start a catering company and to open up a restaurant for the teachers. She participated in “Career to a Culinary Arts”, a scholarship-based program, which further solidified her passion for cooking. After graduating high school, she attended the Culinary Institute of America (CIA) where she earned a Bachelors of Professional Studies. While attending the CIA, she completed a wine and food seminar in Italy. Said Dean Qureshi, “Rachel has have a great love for the culture and values of Italy and her people, as well as intense passion for Italian cuisine. The culture has inspired her to educate individuals about sustainable agriculture.” Rachel dreams of starting her own non-profit organization connecting local growers to local restaurants. During her tenure at FIU, Rachel has been involved in many activities, from serving as a Teaching Assistant for Chef Roger Probst, to acting as the lead culinary coordinator at the Food Network South Beach Wine & Food Festival, to volunteering with a Chicago based non-profit organization very close to her heart, Common Threads. With Chefs Michelle Bernstein and Mimi Chacin, Rachel has been during the 2009-10 school year, teaching healthy cooking to elementary school children. Five FIU students honored by Angus Certified Beef Alexander Lipin, Rodney Barchi, Lorraine Tejada, Ayelen Ferrer and Laura Manon, received $500 each from Certified Angus Beef brand and Buckhead Beef of Florida. “We are excited to support the University and encourage these future leaders in the food-service industry,” said John Stika, president of Certified Angus Beef LLC. “Today more than ever, we appreciate how hard students work to pay for their education. It is an honor for us to be able to help these promising students reach their goal, and I am confident they will continue to make their mark on the culinary world.” About Florida International University Collaborating with vibrant faculty, exploring a breathtaking array of real-lie opportunities in and outside of the classroom, and living the global experience in a one-of-a-kind metropolis -- this is the Florida International University’s School of Hospitality, home to one of the top six ranked hospitality and tourism programs in the US, as reported by the Journal of Hospitality and Tourism Education. The school offers a Bachelor of Science degree in hospitality management. It also offers a Master of Science degree in hospitality management (available on campus and via long distance learning). In addition, the school offers an Executive Master of Science in hospitality management (available via long distance learning), as well as certificate programs in numerous specializations. The school’s building on FIU’s Biscayne Bay Campus includes state-of-the-art laboratory facilities for product and service development, research and testing facilities, and food management instruction. The 45,000 square foot building houses the school’s administration and faculty, the Hilton Training Kitchen, the practicum dining room, the Angostura Culinary/Lecture/Demo Classroom, the Statler Foundation Distance Learning Classroom, the Herbert W. Joseph Lecture Hall, the Jay W. Weiss Wine & Spirit Lab, the Marriott Executive Seminar E-Studio, the Sheraton Auditorium, and the Carnival Resorts Conference Room. The School is also home to the state-of-the-art Southern Wine & Spirits Beverage Management Center, a 4,500 square foot facility that features the latest technology for beverage tasting and analysis. For further information, visit hospitality.fiu.edu. |
| Media Contact: Lisa B. Palley Palley Promotes 305 642.3132 [email protected] |