Discovering Gastronomy: Preparing for another summer of gastronomic delights!
From May 21 to June 8, 2017, 16 students will be accompanied by Executive in Residence John Cauvin and Chef Mark Molinaro as they travel to France for a three-week culinary experience for Discovering Gastronomy: A Study of French Terroir and Tradition.
On February 3, 2017, students were invited to the Fireplace Room in SHRM to learn more about this once-in-a-lifetime opportunity and hear from previous attendees.
As prospective students entered the room, they were greeted with a bowl of homemade french onion soup, made by students who attended the trip last summer. Once everyone was seated, Molinaro and Cauvin introduced the trip and what it entails.
“We had an idea to create an opportunity for you to experience food and culture in one of the most food-friendly countries in the world,” Chef Mark explained. “France is known for cooking; France is known for products; and France is known for culinary passion.”
He continued to tell the students the purpose of the trip is to give them experience about how to produce excellent product. Students who attend this trip will visit hotels, restaurants, chocolate factories, and even a high-end McDonald’s in Paris.
“We make France our classroom,” said Chef Mark.
The inaugural trip in summer 2016 was a heavily enriching, hands-on experience that lead to incredible opportunities. Past participants raved about their ability to feel the passion coming from the chefs and culinary experts they encountered.
"It's not just reading about it in a book," said SHRM student Kelcee Moore. "We actually got to experience it and be part of that with the people who made the industry what it is today."
Priscilla Salinas, a senior, was inspired to action by the chefs she met along the way. She took the initiative to ask Molinaro and Cauvin how she could gain even more experience past the study abroad trip, and both were eager to help her make this dream a reality. Salinas stayed the remainder of the summer to work at Hôtel Restaurant Aux Vieux Arceaux.
“She went the step beyond!” Molinaro exclaimed. Salinas now intends to move to France after graduating to pursue her career.
The trip promises three weeks of learning and excitement in new and unfamiliar environments.
Cauvin said of the experience, “You will be transformed when you get back.”
Chef Mark concluded, “If you’re comfortable, you’re not growing.”
Those interested in attending next year’s trip can email Professor Cauvin at firstname.lastname@example.org regarding the application process, program costs, itinerary, and requirements.
Categories: students mark molinaro chef mark molinaro shrm 2017 john cauvin discovering gastronomy: a study of french terroir and tradition kelcee moore discovering gastronomy