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So far Maudson Dessalines has created 31 blog entries.

FIU launches a new scholarship for essential workers, their dependents

Nurses, doctors, firefighters, police, grocery personnel, restaurant workers, delivery drivers and their children, all now qualify for a new COVID-19 Essential Employee FIU scholarship from the Chaplin School of Hospitality & Tourism Management. The $2,250 scholarship is for new students and can be applied toward any of the Chaplin School’s online master’s degree programs during the semester in which students graduate. “It is a show of appreciation for all of the people in the community, not just necessarily those in health care,” says Joseph Cilli, department chair and director of distance learning. Read the rest of the article from Monica Smith of FIUNews here

Homemade Craft Beer/ Dr. Barry Gump, FIU Brew Lab

Homemade Craft Beer/ Dr. Barry Gump, FIU Brew Lab Learn how to make your own beer from an expert who teaches brewing at Florida International University. Time to grab a Bite with Belkys. The Brewmaster: Dr. Barry Gump, FIU Brew Lab The Drink: Homemade Craft Beer Ingredients: 2 and a half gallons water beer making kit or grains hops plastic container Click here to watch the video from Bites with Belkys

FIU Offers Video Culinary Classes for Students During Coronavirus Outbreak

FIU Offers Video Culinary Classes for Students During Coronavirus Outbreak Amid the novel coronavirus pandemic, many businesses are having to figure out a work-from-home plan without the luxury of much time or preparation. Fortunately for Florida International University's Chaplin School of Hospitality & Tourism Management, remote learning is familiar territory. Over the past decade, FIU's Chaplin School has been moving more courses to online platforms, making for a seamless transition. FIU also has a study-abroad campus in Tianjin, China, as an extension of the hospitality school program, but the university flew all students back stateside in January. The Tianjin campus officially closed February 3, and nearly 1,000 students have been taking their classes online since then. Click here to read the article on Miami New Times

During COVID-19 pandemic, hospitality students and faculty adapt, learn ‘to always be prepared’

During COVID-19 pandemic, hospitality students and faculty adapt, learn 'to always be prepared' -By Ivonne Yee-Amor Five cameras are focused on Professor John Noble Masi's cutting board while he teaches his lesson for Meat Cookery Week. Students who were supposed to get instructions on taking part in the Ultra Music Festival, instead discuss insurance and event postponement with their mega events management professor. For years, instructors have been giving and students have been taking courses online at FIU's Chaplin School of Hospitality & Tourism Management. It gives students the flexibility to learn at their own pace. But now, with COVID-19 concerns and mandatory university-wide remote learning in place, professors with hands-on or experiential learning classes are adapting to the pandemic. "I've done hundreds of live cooking demonstrations, but video instruction is new to me," said Masi, who teaches introductory and advanced food production management courses and runs FIU Bistro, the student-run restaurant at the Chaplin School. The restaurant, which normally opens Thursday nights on the Biscayne Bay Campus, is closed because of the virus and now, Masi is recording his classes in the school's demonstration kitchen. A video director in a nearby room controls the cameras and records the lesson, then the video tutorials are uploaded for students to download and view. Two hundred and fifty undergraduate and graduate level courses are now being taught online at the Chaplin School. Dale Gomez, an instructor and director of IT and adaptive learning, has been moving courses online for the last 10 years, so when the decision was made to implement remote learning, the transition was seamless. "We may not have had the coronavirus in mind when we set up the framework for all of [...]

John Noble Masi on the Language of Food

John Noble Masi on the Language of Food Why do we choose to eat some foods and not others? Is it just about taste and genetics? Or are we getting our cues from societal messages? These are questions that have fascinated Nick Vagnoni, a senior instructor in the English Department. A few years ago, Vagnoni – who once freelanced as a food writer – created a course at FIU for students to learn about the rhetoric of food, analyzing the messages society sends about food and the ways we are taught to think about eating. “We look at a number of different contexts, including advertising, menus and restaurant designs,” says Vagnoni, who is teaching the course this semester. “The class is meant to help people decide their relationship with food. A lot of our conditioning and the rhetoric we see are grounded in deep personal connections related to family, emotion and comfort food. We see a lot of different rhetorical strategies that try to exploit that.” Click here to read the article on FIU News

Super Bowl 54’s Green Initiative Includes Zero Food Waste to Reduce Hunger

Super Bowl 54’s Green Initiative Includes Zero Food Waste to Reduce Hunger Food and the Super Bowl go hand in hand as game day gluttony is often the norm,  but now there’s a push to ensure left over food at official NFL tailgate events and even Hard Rock Stadium doesn’t go to waste and instead goes to feed the hungry and homeless in South Florida. As part of the NFL Green initiative to be more sustainable and reduce food waste at this year’s Super Bowl LIV, app-based Food Rescue US-Miami spent Monday picking up left over food at hotels, restaurants, markets and even this year’s Super Bowl Experience. Click here to read the article on CBS Miami

Hospitality & Event Management Students get real world Experience at Super Bowl LIV

Hospitality, event management students get real world experience at Super Bowl LIV While the world was waiting for the big game to be played, students from the Chaplin School of Hospitality & Tourism Management were already part of Super Bowl 54. More than 30 students from Professor Dan Cormany's Advanced Festival Management class got some real world experience by working at Super Bowl fan events and at the game. "There's no sitting on the sidelines. Our students are in it," said Cormany, assistant professor of meeting, trade show and event management at the Chaplin School. He's also in charge of the new, online master's degree in hospitality management with a specialization in mega-event planning at the Top 50-ranked school—a first of its kind in the world. Click here to read the article on FIU News

Coolest class on campus: Advice from David Grutman and his celebrity, CEO friends

Coolest class on campus: Advice from David Grutman and his celebrity, CEO friends It seems these days we look to celebrities for fashion, food and lifestyle advice, what type of clothes to wear, what techie item to buy, what soda to drink and what restaurant to see-and-be-seen. Hollywood is taking over the consumer market. Many celebrities have built multimillion and even billion dollar businesses and brands—not just through their popularity, but with sweat equity. Now, FIU students are learning those business lessons directly from some of the world’s most famous celebrities thanks to a class taught by Miami nightlife entrepreneur David Grutman. Click here to read the article on FIU News

FIU Chaplin Grad Students wins silver prize at the 2019 Student Market Study Competition in NYC

FIU Chaplin Grad Students wins silver prize at the 2019 Student Market Study Competition in NYC Neeti Ayare, Iseul “Chloe” Ko, Tianyu “Bell” Pan, and Xin “Ivy” Wang accomplished a great achievement by winning the silver prize among graduates students from UCF, UNLV, Georgia State, University of Houston, and Temple at the 2019 Student Market Study Competition. Led by Dr. Howook “Sean” Chang, the students worked hard and made us proud! Please see pictures below: