MCC Hospitality student Marina De Castro (photo attached) studying under Chef Fabio Ugoletti prepares today’s lesson, spinach ricotta gnocchi. Mrs. De Castro has demonstrated an advanced skill level to earn a special invitation to join the team of chefs from Apicius Culinary School to prepare a dinner for the James Beard Foundation this November 2010 in New York City. Another MCC student Mary Martin (photo attached) studying under Executive Chef and Program Coordinator Chef Andrea Trapini prepare Saltimbocca and Cenci. Mrs. Martin is in the R.N. program and MCC, and is taking a cooking class as her general elective while studying in Florence. MCC also has nine students taking classes in photography, travel writing, and Italian language.
After an accelerated class schedule during the week at Apicius School of Hospitality and Florence University of Arts, MCC students spend Saturdays in a traveling classroom. This weekend students traveled to Pienza and Montepulciano. Students learned the art of making Pecorino cheese in Pienza Italy, and studied the art of wine making in Montepulciano under the careful direction of Professor Massimo Coppetti. On the day off from class, students visit the many museums in Florence or traveled to Venice for a relaxing Sunday afternoon away from the books. These students are part of HSP 222 Food Wine and Culture a three-week intensive summer class offered through the Hospitality department.