During the spring commencement ceremony, FIU awarded hospitality alumna Lani Kane-Hanan with the distinguished FIU Medallion for outstanding alumna. Lani delivered a motivational speech and poem to the new class of 2017. She is a two-time FIU hospitality alumna, earning her B.S. in 1987 and her M.S. in 2004. Lani is the Executive Vice President and Chief Growth and Inventory Officer for Marriott Vacations Worldwide. A long-time, energetic supporter of the Chaplin School, Lani recently became Chair of the Dean’s Advisory Council. Watch Lani’s speech: Full speech Poem only
The Chaplin School recently awarded 10 students with the Lee Brian Schrager Excellence in Leadership Scholarship Award. The Chaplin School is grateful for the support of the Food Network and Cooking Channel South Beach Wine & Food Festival Executive Director and Founder Lee Schrager and his team.
In recognition of their academic achievement, the CSHTM Scholarship Committee would like to congratulate all students who received a scholarship during the 2016-2017 school year! Scholarships awarded included: · Adel Debs · A. G. Marshall · Chef Ken Perry · Dean Gerald Lattin · Interval International · International Wine and Food Society & Foundation · John W. Kluge · Loews Miami Beach · Marriott Foundation · Marvin & Maxine Himmel · Metromedia · Michael E. Hurst · Ocean Waters · Reward Network/ Frank Schmeyer · Ruby Tuesday Thank you to all our donors for their generous contributions and continued support in helping to make these scholarships possible. *Top photo caption (Left to right): Dean Mohammad Qureshi, Juan Tamayo, Deysi Garcia, Aziza Mustafa, Jamie Chen, Hua Rong, Yingzi Zhang, Ryan Caporelli, and Kenia Taylor.
Growing up in Little Haiti in a Cuban family, Jovani Salceiro is the first in his family to attend college or even finish high school. Since being diagnosed at age 10 with epilepsy due to a brain tumor, he has lived with frequent seizures. He almost dropped out of high school and never thought of going to college, but he promised his grandmother, who lost her battle with cancer in 2004, that he would earn a bachelor’s degree. After nine years in the hotel industry, he felt his career had reached its ceiling. Remembering his promise to this grandmother, Jovani earned his associate degree from Miami Dade College in 2013, with a 4.0 GPA. He transferred to the Chaplin School at FIU, and left his job to focus full-time on school and help raise his two young sons, Jayden and Jayson, while his fiancé, Lovely, continued working. During his 15-year career in hospitality, Jovani always wanted to work for Marriott International. In 2015, he secured a position at the New Residence Inn Miami Beach South Beach, a Marriott property, and currently serves as assistant general manager. A recipient of several prestigious scholarships, including the Hyatt Hotels Scholarship for Minority Lodging Management Students, the Statler Foundation Scholarship for Excellence, Hilton Worldwide Scholarship, Carnival Cruise Lines Scholarship, and Anthony G. Marshall American Dream Scholarship Jovani credits his success to the faculty and advisors at the Chaplin School, particularly faculty mentors Miranda Kitterlin and Sean Chang.
Growing up, John Kett loved science and his parents expected him to pursue a medical career. But, one year into pharmacy school, John realized that his parents’ hopes were no substitute for passion, as his interest and drive waned. He decided to combine his love of food and science at the Chaplin School of Hospitality & Tourism Management. His parents are now proud of the work he is doing and his accomplishments. It was largely his parents’ backgrounds in hospitality, and John’s upbringing in a multicultural home with a Filipino mother and British father, that forged his love of food and beverage innovation. At FIU, John worked as a culinary lab assistant for Chef Roger Probst – a mentor – and served as a team leader for the Food Network and Cooking Channel South Beach Wine and Food Festival for three years. He also participated in competitions and research projects to create new spices for Badia Spices under the guidance of Professor Michael Cheng – another mentor and close advisor. John joined PepsiCo’s Global Snacks Culinary Team as an intern in 2015 and earned a full-time position six months later. He is now a research and development chef for Frito-Lay’s Culinary Innovation Center in Dallas, Texas, turning creative ideas into tasty recipes. John hopes to continue his research and development career, and dreams of one day opening a bar and restaurant, spending the rest of his days doing what he loves most.