At Florida International University’s Chaplin School of Hospitality and Tourism Management, students are gaining more than just culinary knowledge, they’re being immersed in a real-world kitchen experience designed to launch their careers in the global hospitality industry.
“We have a lot of faculty with a strong backgrounds in food and beverage,” said Dean Michael Cheng.
Inside state of the art kitchens, students engage in hands-on classes that emphasize both technical skills and creativity. Alumni like Chef Vicky Colas return to share expertise, enriching the learning environment with professional insight and mentorship.
“Every summer I do a cooking class for the Latin American and Caribbean Department,” Colas mentioned. “We’re about to cook different dishes from the 10 departments from Haiti.”
The program features global-themed culinary events each semester, from Caribbean-inspired menus to international showcases, allowing students to explore diverse cuisines while practicing teamwork and multi-course meal preparation.
With a curriculum that blends traditional techniques with innovative cooking, FIU’s hospitality students are preparing for future roles in the culinary world. As they master everything from knife skills to flavor curation, these aspiring chefs and hospitality professionals are cooking up their futures, one dish at a time.
“I look forward to interacting with them throughout the day,” said Daniel Marcelin, the Food and Beverage Lab manager. “They’re really positive individuals and they make my life better.”
