Buon Appetito! Suffolk College Culinary Students Study in Florence; Recipe for Success
August 5, 2014
(Suffolk LI) Suffolk County Community College culinary students relax after a day conjuring delectable Italian delights in Florence, Italy this summer where the students honed their culinary skills under the guidance of renowned Chef Andrea Trapani, among others, Executive chef and the culinary and baking department head of Apicius International School of Hospitality.
Suffolk County Community College culinary students Kelly Gahan (Bayside) and Brook Weibel (W. Islip), plate a delectable dish while working in the kitchen at the Apicius International School of Hospitality in Florence, Italy this summer.
The students’ days were filled with class study during a four-week-long program, and they also interned at a local restaurant and bakery and visited Parma and Modena the birthplaces of parmesan cheese and balsamic vinegar. While in Modena and Parma, they visited local production facilities of the two Italian kitchen staples.
Suffolk County Community College culinary students stand in front of the Duomo, Florence’s cathedral named in honor of Santa Maria del Fiore, L to R. Brook Weibel (W. Islip), Robert Sawyer (Islip), Danielle Cintorino (Bay Shore), Samuel Keymel (Shirley), Sabrina Happ (Centereach), Michael Greene (Mastic), Jaime Aparicio (Hauppauge), Nora Fitzgerald (Islip), Kathryn Salame (New Rochelle, SUNY Oneonta), Kelly Gahan (Bayside).
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