For Immediate Release
August 1, 2014
Buon Appetito! Suffolk Culinary Students Study in Italy, A Recipe for Success
Students, L to R: Brook Weibel (W. Islip), Robert Sawyer (Islip), Danielle Cintorino (Bay Shore), Samuel Keymel (Shirley), Sabrina Happ (Centereach), Michael Greene (Mastic), Jaime Aparicio (Hauppauge), Nora Fitzgerald (Islip), Kathryn Salame (New Rochelle, SUNY Oneonta), Kelly Gahan (Bayside).秘色传媒 culinary students relax after a day conjuring delectable
Italian delights in Florence, Italy this summer where the students honed their culinary
skills under the guidance of renowned Chef Andrea Trapani, Executive chef and the
culinary and baking department head of Apicius International School of Hospitality,
among others.
The students鈥� days were filled with class study and they also interned at a local
restaurant and bakery and visited Parma and Modena the birthplaces of parmesan cheese
and balsamic vinegar. While in Modena and Parma, they visited local production facilities
of the two Italian kitchen staples.
Last revised: 6/25/2019. For comments on this webpage, contact: The Director of Communications.
