Professor Cassidy Receives “Grand Award” for Teaching

The Society of Wine Educators (SWE) recently presented Professor Patrick "Chip" Cassidy with "The Grand Award" at their 37th Annual Conference in Orlando. The award recognizes Professor Cassidy's achievements as a wine professional and his nearly thirty-year commitment to excellence in wine education at the Chaplin School. Past recipients of “The Grand Award” are Robert Mondavi, famous winemakers Warren Winiarski and Mike Grigich, and Jancis Robinson the noted British wine critic. Professor Cassidy will celebrate thirty years of teaching at the Chaplin School. SWE profiled Professor Cassidy in their official blog Wine, Wit, and Wisdom. Photo courtesy of The Official Blog of the Society of Wine Educators Read More

Badia Spices Contest Challenges Chaplin Students to Innovate

Chaplin and Badia Spices recently hosted a spice rub competition that put students’ imaginations to the test in a challenge that called for students to create a unique spice rub that Badia Spices will sell and distribute. “It is very rewarding to be able to help develop the next generation of industry professionals,” said Joseph Badia, owner of Badia Spices. Jenifer Bound, a senior majoring in hospitality management, was declared the winner and the recipient of the $5,000 Soul of Cooking Scholarship from Badia. Bound’s original spice combination of smoked paprika, white pepper, roasted garlic powder, cumin, smoked sea salt, cocoa powder, chipotle chili powder, and brown sugar will be launched at the Food Network South Beach Wine & Food Festival presented by FOOD & WINE in February 2014. A percentage of worldwide sales of the unique spice blend will benefit FIU students in perpetuity. “I am thrilled and honored to be named the winner of this contest,” Bound said. “It was an amazing opportunity for me to test my imagination and my ability to contribute original ideas to the industry.” In addition to the grand prize, Badia Spices also awarded $2,000 scholarships to each of the five semifinalists.