On September 12, Dean Mike Hampton participated as a panelist during The Real Deal's U.S. Real Estate Showcase & Forum in Shanghai, China. The education panel focused on the benefits and challenges of studying abroad, expected communications skills, and the importance of enrolling at an institution that fits students’ aspirational goals. Photo: Moderator: Mercedes Yao of Vanke Real Estate with panelists: Andrew Sohn (Due West Education), Rime Sun (NYU Shanghai), Xu Liyun (New Oriental), Allen Wu (Fenwick Keats), Sean Mei (Partners Trust China), and Mike Hampton (Chaplin School).
Professors Barry Gump and Patrick "Chip" Cassidy served as professional wine judges for the 41st annual Sonoma County Harvest Fair. The Professional Wine Competition took place on September 15 and 16, followed by the sweepstakes selection on September 17. Dr. Gump and Professor Cassidy joined fellow educators, enologists, and wine professionals tasked with judging more than 1,000 wines in just two and a half days. Both Dr. Gump and Professor Cassidy are sought after wine judges and experts, serving on panels in the past at the San Francisco Chronicle Wine Competition in California, American Fine Wine Competition in Florida, Atlantic Seaboard Competition in Virginia, and the International Eastern Wine Competition in New York, to name a few. During this trip, the two professors had the pleasure of reconnecting with Chaplin alumnus Mike Faulk, the winemaker of Engracia Wines, a gold medal winner at this year's competition. Photo: FIU hospitality management professors Dr. Barry Gump and Patrick "Chip" Cassidy with Katie Young of Sonoma County Harvest Fair (right) on the Frei Brothers E. & J. Gallo Ranch in California.
Andreas Schreiner '00 came back to where it all started. The Chaplin School alumnus is the founding partner of the Pubbelly Restaurant Group. He spoke with hospitality students on September 14 as part of the School's first alumni talk of the semester. The restaurant and hotel expert not only offered a look back at his life, but gave students insight into what it takes to build a successful restaurant from the ground up. "Have a clear goal of what you want and start working at it now," he told students. "When opening a restaurant, you should know that you will be part of every little thing you can think of. I remember going from formulating budgets to building furniture all on the same day." Schreiner spoke about how the Chaplin School prepared him for where he is today. "Surprisingly, the classes I enjoyed the least are the ones that ended up helping me the most, like accounting," he said. "The real-world knowledge I got from my professors and fellow students gave me a well-rounded education and helped me become a better person. FIU gave me the skills I needed earlier on in life that would otherwise have taken me much longer to learn." Schreiner gave some tidbits into what can be expected from the Pubbelly brand in the future. "PB Steak in Downtown is coming soon and so is Pubbelly Sushi in the Dominican Republic," he said. "A licensing agreement has also recently been signed with Norwegian Cruise Line for a Pubbelly-style restaurant." To anyone interested in opening a restaurant, Schreiner recommends securing 20 percent more in funds than the initial budget allocates. "That way, you are prepared for any curveballs thrown," he said.