ITALIAN TABLE TALKS – Chapter 10 : “CLASS DISMISSED” – Reimagining Culinary Institutes and Food Studies

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ITALIAN TABLE TALKS / Chapter 10

“CLASS DISMISSED” – Reimagining Culinary Institutes and Food Studies

MONDAY – AUGUST 10, 3PM

The COVID-19 pandemic’s resurgence in the United States has caused multiple states to halt, or at the very least, pause their reopening plans.  New York City—- a state that has made a remarkable turnaround—has also delayed implementing Phase 3, directly affecting restaurants who are eager to commence indoor service.  Restaurants are doing their best to cope with the constantly shifting start dates.  The industry focus, and rightfully so, has been placed on the service segment of the hospitality industry. However, how has COVID-19 and erratic reopening schedules affected culinary institutes and food studies programs?

 Today’s webinar steps back and takes a look at the broader impact on the restaurant and hospitality industries.  What is happening within the culinary academic world?  Culinary institutes, schools and food studies departments in Universities are a critical component that feeds directly into restaurants and insures the vitality of the industry.  How are these food studies’ programs adjusting to the COVID-19 challenges? What are they doing to compensate for loss tuition revenues? How are they handling the real possibility of fewer international students due to travel bans currently in place?  How are summer food studies tours, especially to Italy, and other programs abroad affected? Is class scheduling problematic to effectively teach online classes in a profession which requires hands-on skills?  With mounting financial concerns, how can schools retain a full faculty staff?  With no end to the pandemic crisis in sight, how do they see the reimagined culinary schools and departments of the future?

 To answer these questions, GRUPPO ITALIANO has assembled a cross-section of the top culinary institutes, foundations, and universities from the United States and Italy.  They will discuss their perspectives and specific resolutions to these very perplexing issues.

PANELISTS

Dr Joyce F. Brown / President of the Fashion Institute of Technology of the State University of New York; Trustee at The Culinary Institute of America

Lisa Sasoon / Associate Dean of Global Affairs and Experiential Learning and Clinical Professor at New York Universitys Department of Nutrition and Food Studies; Member of GRUPPO ITALIANO Board of Directors 

Andrea Sinigaglia / Director of Alma School in Parma, Italy

Rick Smilow / President & CEO of Institute of Culinary Education, New York – Los Angeles

Moderator

Fabio Parasecoli / Author and Professor at the Department of Nutrition and Food Studies, New York University

 Host

Gianfranco Sorrentino / Owner of the IL GATTOPARDO Group, President of GRUPPO ITALIANO

JOIN US FOR GRUPPO ITALIANO WEBINAR AND LET’S BE PART OF THE SOLUTION, TOGETHER!

ITALIAN TABLE TALKS WEBINAR IS FREE,
REGISTRATION IS REQUIRED.

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