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.
StartUp FIU is hosting a Pitch Day on May 9, 2017 for the second Empower Accelerator Program Cohort. Teams will have successfully completed the 14-week accelerator program, participated in more than 30 presentations and workshops, taken part in critical mentoring and business advice, and presented their required weekly deliverables in preparation for the day. Pitch day is open to anyone who is interested in watching the teams pitch their ideas to potential investors, and registration is free on Eventbrite. For more information about the teams, click here. About StartUP FIU: StartUP FIU is an initiative focused on developing traditional and social entrepreneurship among students, faculty/staff, alumni and the South Florida community. Its Empower Accelerator Program is a 14-week accelerator program, consisting of a robust curriculum, critical mentoring and business advice, and weekly team deliverables. Each week of the program is based on a theme around which lectures and events are scheduled. Successful entrepreneurs from the Miami community provide mentorship to each team. Teams meet with their mentors on a weekly basis to discuss the strategies and skills needed to advance each team’s vision. Those who successfully complete the program are given the opportunity to pitch their startups to potential investors in week 14.
The Chaplin School is looking for alumni to join the FIU Panther Alumni Recruitment Team. The program involves alumni volunteers in all phases of student recruitment, beginning with identifying prospective students and seeing them through to enrollment. Volunteers may commit as little as 15-20 minutes of their time to certain initiatives, such as writing congratulatory notes to admitted students. More substantial time commitments are also available, including representing FIU at events in your local area including college fairs or attending new student send-off events in strategic areas. Chaplin alumni interested in participating should contact Dawn Fagnan at firstname.lastname@example.org.
The STEM Food & Ag Council will hold a Town Hall event at The George Washington University in Washington, DC, on Thursday, April 27 and Friday, April 28. The event will highlight the broad range of high-tech career paths available through a STEM (Science, Technology, Engineering & Math) career in food and agriculture. Chaplin School of Hospitality & Tourism Management dean, Dr. Mike Hampton, will participate in a panel discussion about the impact of public/private partnerships on STEM engagement. Other speakers include Dr. Celeste Clark, Former SVP, Chief Sustainability Officer, Kellogg Company; Michael D’Ambrose, Senior Vice President and Chief Human Resources Officer at Archer Daniels Midland Company; Dr. Robb Fraley, Senior Vice President and Chief Human Resources Officer at Monsanto; Chantel Simpson, Fellow at STEMconnector and PhD Student at Virginia Tech and Sarah Schellpeper, Career Foundations Program – Operations Trainee at Smithfield Foods. Registrants can attend the in-person event in DC, or participate via the Facebook Live event. Registration available at stemconnector.org/agis-townhall/.
Professor John Thomas joins panel of experts to discuss new research on the future of Tourism in Cuba
Watch the full panel discussion at c-span.org. The Chaplin School of Hospitality & Tourism Management partnered with the Brookings Institution and the Kimberly Green Latin American and Caribbean Center’s Cuban Research Institute to launch a new report on the future of the tourism industry in Cuba titled “Tourism in Cuba: Riding the Wave Toward Sustainable Prosperity.” At the launch event, which took place at FIU’s Biscayne Bay Campus on Thursday, January 19, a panel of experts including co-authors Richard Feinberg and Richard Newfarmer, as well well Professor Jorge Duany, Director of the Cuban Research Institute, Professor Maria Espino from St. Thomas University and Professor John Thomas of the Chaplin School, discussed the findings in the report and delved deeper into some of the questions and uncertainties surrounding the Cuban government and its ability to participate in the global economy. According to Feinberg and Newfarmer’s findings, Cuba will continue to see dramatic growth in demand within the tourism industry, spurred by significantly relaxed restrictions on U.S. travel to the island and a shifting global perception. In order to facilitate healthy and sustainable growth, the authors outlined several policy recommendations for both the Cuban and U.S. governments. However, because of Cuba’s complex international relationships and lack of government transparency, many of the panelists questioned the reliability of travel and economic data coming from the Cuban government. “The Cuban government is not very open with this information, particularly since much of the Cuban tourism industry is actually run by the military,” said Thomas. “So it’s very difficult for economists to make an accurate evaluation of either existing resources, or what the potential is for future tourism.” Nevertheless, Thomas, along with the other panelists, agreed with the overall conclusions [...]
StartUP FIU, the university-wide initiative in innovation and entrepreneurship at FIU, has announced the opening of its second program: StartUP FIU FOOD. In cooperation with the Chaplin School of Hospitality and Tourism Management at Biscayne Bay Campus and with a grant from Citi Foundation, StartUP FIU FOOD helps food entrepreneurs within the community to grow their businesses. The program leverages the scarce resource of a large commercial kitchen and also provides formal programming, workshops for skills development, food science training, mentors and access to financing. Recent studies by groups such as Endeavor, the international entrepreneurship network, show that 90 percent of new food entrepreneurs fail within five years. The statistic is particularly alarming when one considers the large number of minority-owned food businesses that South Florida attracts. In addition to its programming in entrepreneurship, StartUP FIU FOOD helps business owners to incorporate, generate financial statements and apply for micro-finance loans and traditional commercial bank loans. Access to traditional commercial bank loans also opens the door for local food entrepreneurs to address another big issue. According to Emily Gresham, cofounder of StartUP FIU and an assistant vice president in FIU’s Office of Research and Economic Development, “The prosperity gap is widening, where the chasm between the rich and the poor is among the nation’s biggest.” “We know that talent is equally dispersed and opportunity is not,” she continues. “There is an unmet need in Miami for not only affordable commercial kitchen space, but also for startup incubator services, business advising and entrepreneurial networking. Sometimes we have to create opportunity.” Anna Etienne, the director of StartUP FIU FOOD, leads day-to-day activities and a focused program for community outreach to address the wealth disparity. She and her team will [...]