__MAIN_TEXT__
feature-image

Page 1

NEWSLETTER

NOVEMBER-DECEMBER 2013

ISSUE 3 - YEAR 10 | FUA/PALAZZI | MAY 2020

BREAKING NEWS

CORRIDOIO FIORENTINO AND GANZO GO ONLINE BY THE BLENDING STAFF | PHOTOS BY JOANELY ALVIDREZ On Wednesday May 13, FUA-AUF will host its final

done during the spring 2020 semester from the students

exhibitions, but instead of using its usual venue - the gallery

of FUA-AUF’s SAS and DIVA divisions. Not only that, but

spaces at Corridoio Fiorentino and Ganzo - the exhibitions

the selection of the pieces and the catalogue has been

will be online. This will be an opportunity for all students

overseen by the students of the gallery exhibition curation

to display their work to fellow students and a worldwide

course, making this to a completely student-led effort. This

audience. The theme of this semester is Eros and Logos:

semester’s pieces involved a great variety of courses that

Between Reason and Sensual Pleasure, and it investigates

span techniques from video making to classical painting.

the relationship of these two concepts and how they relate

Keep an eye out on the FUA-AUF social media channels for

to reason and desire. It’s also the culmination of the work

the upcoming link to visit the exhibitions.


FASHION ART

ARIA: TOMAS SARACENO’S METAPHORS FOR THE UNIVERSE BY MADDIE WICK | PHOTO BY THE AUTHOR

From spiders to humans, gravitational waves, and particles of dust, Tomas Saraceno blends artistic and scientific encounters, enabling sensual hybrid encounters that interact in and beyond the planet Earth as we conceive it to be. Suggesting a new way of living in our world by forging connections with non-human phenomenon, Aria unfolds along the path of the courtyard towards the gallery halls of the historic Palazzo Strozzi. A peculiar yet harmonious dialogue between our contemporary world and the beloved Renaissance; the exhibition shifts the concept of “the man at the center of the universe” towards as part of the universe. Saraceno situates his immersive works “in an era of ecological upheaval, there is a perceived imperative for anthropocentric worlds to re-attune to other species and more-thanhuman ways of inhabiting our shared planet.” Enter

an

atmosphere

composed

of

irregular structures, complex geometry, and cosmic webs. Become

immersed

environment,

and

in

an

reflect

upturned on

what

has precedence in our contemporary world. Move onward from a series of rooms and come face to face with flying gardens, multiverses, entangled spider webs, and thermodynamic imaginations. Such floating gardens and interactive installations

explore

new

ways

of

inhabiting and sensing the diversity within our physical environments. “By focusing less on individuals and more on reciprocal relationships,” Saraceno wants viewers to think “beyond what means are necessary to control our environments and more on the shared formation of our quotidian. Let the spiderweb guide here.” A multidisciplinary and visionary amongst art, social, and participatory experiences, Saraceno’s latest exhibition celebrates radical interconnectedness of all beings, living or not; a sympoietic metaphor of solidarity between man and environment. Aria transforms Palazzo Strozzi into both a physical and philosophical platform to urge change through a dialogue of the past, present, and evolving future. 2


NEWSLETTER MAY 2020

MEDITATION THROUGH DRAWING BY ASHLEY FRANK | PHOTO BY AUTHOR

As it is for many people, art has always been an outlet for me.

important way for me to relax and pass the time during

A way to escape the world and its demands for a brief period

these days. While we may be stuck in place for the time

to get lost in my own imagination. I was beyond excited to

being, drawing allows for me to explore new places and

use my time studying abroad to develop this craft and skill

bring them to life on paper.

that I had always enjoyed. Florence was to become a pool of beauty from which to draw inspiration from.

Because I was so accustomed to constantly being on the move, I’ve found it difficult to transition to a slower-paced

When the Covid-19 outbreak began to rapidly spread

day, now that life has come to a grinding halt. Drawing

across Italy and Europe and students were hustled back

is first and foremost about observation, and developing

to their home countries, I was left in a state of shock, fear,

that observational skill has most definitely helped in this

and anxiety. Over the past few weeks, watching that very

case. With my newfound time, I am careful to examine and

virus tear through my own country has only intensified

appreciate every detail and aspect of everyday life. From

those feelings. Now more than ever , I need an escape.

the gentle way the light and shadows waver over the course

With public facilities shut down and stay at home orders in

of the day, to each small rustle of the branches outside my

place, I currently turn to a small corner in my living room

window. No detail is too small or insignificant. Drawing

where my sketchbook and pencils lie tucked away for that

allows for me to lose track of time and to disappear into a

escape. I turn to the marks of graphite on paper to ease

state of keen observation and rhythmic pencil movement.

my nerves and fill the silence when the news becomes

Not only can I imagine my own creations onto paper, but I

too frustrating to watch or the silence of my confinement

can now further appreciate the world and objects directly

becomes too deafening. Drawing has become the most

around me as well, and express that through drawing.

3


FASHION FOOD & WINE

TAKING A PIECE OF FLORENCE WITH ME BY TAYLOR DESMOND | PHOTO BY AUTHOR

Even

abroad

rather than the workout I did that

unwrap the dough, and use a rolling

experience was cut short, there was

day. However, once this is done you

pin to roll it out until it’s almost paper

a part of Italy I brought back with me

give yourself a break. Roll it into a

thin. Make sure there is flour below the

to the US. Most of it was emotional,

ball, wrap it up in saran wrap, and let

dough so it does not stick. When it is

but there was one physical aspect I

it sit for thirty minutes. While this is

thin, roll up the dough like a croissant

brought back: the homemade pasta

sitting, start working on your sauce.

and cut it vertically about half an inch

and tomato sauce I learned to make

Take a little over half a pound of

until you have long noodles. Place them

at a cooking class on Valentine’s Day.

tomatoes, clean them, and dice them.

into salted boiling water for about

In a pan, place olive oil and one clove

three to five minutes. Make sure you

This

though

sounds

my

like

study

romantic

of garlic on high heat. Then add the

do not overcook it. Once your pasta

gesture with my significant other,

some

tomatoes and stir them until the skin

is cooked, drain the water, and mix in

however it was not due to him being

shrinks. Once they are soft and ready,

your tomato and basil pasta sauce.

across the world. Instead, my best

add basil and salt to taste.

friend Cassidy, came to visit Florence

This meal holds an important place in

for a romantic weekend. We learned

While the sauce is simmering on low

my heart. It is a part of Florence I will

the pasta recipe, and I brought it back

heat, do not forget about your pasta!

be able to keep with me and share with

to my friends and family. I first made

Here comes another workout. You will

friends, family, and my future family.

this dish for my boyfriend, and now a recipe that created a memory for Cassidy and I has expanded to include others as well. The recipe begins with three simple ingredients: flour, salt, and eggs. You place the flour on the table and create a big hole in the middle. Once this is done, place the egg in the middle with a pinch of salt, then you whisk the egg with a fork. When the egg is completely whipped, you slowly add the flour in until you can no longer use the fork. Then, you use your hands to knead and roll the dough (which is a quite the workout!). You have to put your full body weight into it while rolling your wrist. This was both my favorite and least favorite part. I could have sworn I was sore just from the kneading

4


NEWSLETTER MAY 2020

PEAR AND RICOTTA STUFFED RAVIOLI MADE AT HOME BY MADISON KIDS

When people think of Italy they think of many things. Maybe it's the rich culture, the beautiful architecture, the history, but for many, the highlight is its delicious cuisine. There is no denying that food in Italy is one of the best in the world, and part of the reason is due to the fresh farm to table ingredients. Food in Italy is more than just food, it is company, togetherness, and tradition. While in Florence I learned how to make pear and stuffed ravioli. After making it, I felt proud and accomplished for having created a dish that is like a work of art. Being able to bring this recipe back home to my family is something that I cherish and hold on to as a memory of one of my favorite dishes and things I did while living in Florence. This ravioli begins with the making of the fresh pasta dough. You begin with an egg or two in the center of some flour and start kneading. Kneading is themost important process in making this pasta the perfect al dente. Once the dough is no longer sticky and has been kneaded for a few minutes, it is ready to sit and rise. The next part is the most fun and has been fun to show my family back home. You roll the dough through the pasta machine until it reaches the thinnest setting and makes a few thin flat sheets of pasta. For the pear and ricotta filling, grate some pear and use a clean paper towel to twist out the extra juice. Then mix ricotta and parmesan cheese along with a little parsley and combine with the pear. Using the mixture just made, place a spoonful of filling onto the thin sheet of pasta and continue to make as many raviolis as you like. After flipping the pasta onto the filling, press and seal the edges, and cut along the edges to make your ravioli squares. Add the ravioli to boiling water for a few minutes and garnish as you would like, and tah-dah! The dish is finished and tastes absolutely delicious. The raviolis were a hit with my family who loved the recipe. This dish is something that reminds me of Florence and a day I got to spend with my friends while learning something new; now this knowledge is something I can continue sharing with people back home.

5


FASHION TRAVEL

GETTING LOST ON THE HILLS BY HALLE QUINTANILLA | PHOTOS BY AUTHOR

It was a perfect day for the month of February. It was my first Thursday in Florence, and I did not have any class or responsibility besides exploring my new home and what it had to offer. I started by walking across the Arno river to the “quiet� side of town and see if I could find a great view of Florence. The thing I remembered the most from when I visited Florence at a young age were the views. I had finally been living here for nearly two weeks and had not seen one of those remarkable views yet. So, while walking around my new town, I came across a split in the road. To the left, I could walk up the steps toward the Piazzale Michelangelo and to the right was a daunting cobblestone hill towards the Gardens of Bardini and Boboli. Being adventurous, I chose to trek up the hill. The cobblestone was sunkissed but the trees provided shade and color; an added bonus to the beautiful walk I was on. I was the only person on the road at the time, but as I passed beautiful homes the anticipation grew what was coming. When I finally reached the summit, there were no views to be found. I walked to where I could see more people but felt lost, still disoriented from my recent arrival. I continued to wander and eventually found a path taking me to the Bardini Gardens. The sign was hidden amongst some bushes, so I was unsure yet determined to see a view of Florence. I soon reached the entrance to the gardens, bought a ticket, and walked out to one of the most beautiful views of Florence I could have ever imagined. The Duomo and Santa Croce were in the distance and each building in Florence seemed so small compared to where I was standing. The loveliest gardens and statues surrounded the landscape around me, and I felt like I could stand there for days. Only a few other spectators occupied the gardens as I looked around. I felt a sense of complete peace. A feeling came over me, that I was in the perfect place at the right time, a place that I was so proud to call home.

6


NEWSLETTER MAY 2020

PURSUING FLORENCE FROM HOME BY VICTORIA DE ANGELIS | PHOTO BY MORGAN BRONWYN

Leaving Florence, as I’m sure my fellow students would

given more liberty in how they choose to digest the works.

agree, was nothing short of heartbreaking for me. It

Unlike the typical museum experience where the viewer is

still hurts to accept that the study experience is over

forced to take in everything at once, an online visit allows

and must inevitably move on. With the emotional and

one to take their time to read and research the art and

political turmoil we have endured due to the coronavirus

artists. This process yields an even deeper appreciation

worldwide, one may now feel a grudge towards the city we

once seeing the works in the flesh.

all fell in love with. In my own personal experience, albeit childish, I used to think of Florence as an ex-partner; we

If you feel hopeless about returning to Florence anytime

cannot be together, so I tried to avoid all things related to

soon given the current state of affairs, you aren’t alone.

it in order to move past my feelings.

When I feel this way, I take a trip down memory lane. Whenever my mother, an Irish immigrant to the US, was

Unsurprisingly, this has only led to missed homework

missing home she would use Google Earth or Google

assignments piling up. I’ve come to realize that Florence

Street View to see her hometown and the streets she

did not belong to me, it is a cultural hub adored and

knew so well. I find myself doing the same on days I miss

appreciated by so many. Keeping this in mind, I now

Florence, simply to repaint the images in my memories and

feel the way to ameliorate my hurt feelings towards

to recall that nothing lasts forever. I have also found the

Florence is to embrace the digital resources available to

website photojpl.com to be a good resource for panoramic,

me to embrace a virtual pursuance of Florence. One of

high-quality images of Florence to live vicariously through

the missed aspects of Florence I found most regrettable

and fuel wanderlust. The copyright watermarks might be

were the museums. Beholding relics from the antiquated

an annoyance, but like with everything else right now we

societies of the old world, I had anticipated spending many

must make do with what we have.

afternoons perusing numerous museums. Although I will have to quell this anticipation until another visit, Florence’s

Although it’s difficult to mend a broken heart, I encourage

renowned Uffizi Gallery is available for a virtual tour in

my fellow students to not despondently dwell on what

the meantime. Certainly, the online experience is not the

once was, but to take this advice to live intentionally now

same as visiting the gallery in person, but online a viewer is

and look fondly towards greater experiences in the future.

7


ITALIAN ADVANCED COURSE FASHION FASHION

VERDE LUNA DI FLO SANDON'S BY ANNA GIULIA TONETTO | PHOTO BY ANHNGUYEN

8

I fiori cominciano a spuntare, le

Questa

giornate diventano un po’ più lunghe,

persona che ha perso l’amore ed

e il caldo si fa accogliere con felicità.

intrattiene una conversazione con la

Sfortunatamente

possiamo

canzone

parla

di

una

solo

luna, in speranza che questa possa

sperare di poter ritrovare una sorta

trasmettere un messaggio alla sua

di normalità.

vecchia fiamma, dicendole: “Tu che

Intanto l’unica cosa che ci resta a

gli sorridi, verde luna, digli che nel

fare e rilassarsi in casa, ascoltando

cuor non ho nessuno, digli che io

canzoni di tempi passati, mentre

l'amo più di prima, verde luna, forse

la luna ci offre uno spettacolo

allora tornerà!”

indimenticabile. Per questo vorrei

Mentre le strade rimangono vuote,

introdurre la cantante Flo Sandon’s,

e il futuro è più insicuro che mai, è

al culmine della propria carriera

bello immaginare che questo amore

nell’immediato dopoguerra, e che

perduto siamo noi, e che la città

ha partecipato anche al Festival di

ci stia richiamando. Ma non per

Sanremo.

ritornare a fare gli stessi errori.


NEWSLETTER MAY 2020

FASHION FASHION FASHION

FLY LOOK OF THE MONTH BY SOPHIA MANNING | MODELING, WRITING, STYLING, PHOTOS BY THE AUTHOR

For this look, I was inspired by a retro

high-waisted shorts from Forever

1960s vibe! When searching through

21 that seemed perfect for this look.

my closet to choose a look, I started by

They have a trouser-like feel to them

picking out the top first. I handmade

and the belt with the circular buckle

this tied blouse in my construction

adds to their professional, chic vibe.

class at Arizona State University. The

For the shoes, I chose these white

collar and the button sleeves make it

platform lace-up sandals from Nasty

very reminiscent of the decade. To

Gal to add additional texture to the

match, I then selected these white

overall look.

9


Similarly with the accessories, I went with this purple, baby blue, and white floral scarf I found at my local thrift store. I tied it in my hair to mirror that classic 60s updo. To finish the look off are my white cat eye sunglasses from Amazon. The location was also inspired by retro photoshoots. My apartment complex has a pool with a similar feel to pin-up photo shoots. Unfortunately, current regulations didn’t allow for the shoot to happen poolside but I thought having the shining blue water in the background would be a nice finishing touch!

10


NEWSLETTER MAY 2020

STUDENT VOICE

THE AWE-SOME BOY: LESSONS ON APPRECIATING THE WORLD AROUND YOU BY ALEXA JO SCHAFER | PHOTOS BY MAGGIE SMERDEL

I took Giò to Piazza Santissima Annunziata today. He ran over to the stone fountain and watched water pour out of the creatures’ mouths for so long that passersby must have assumed he was a statue himself. My son is only three, but he has such wisdom in appreciating life for what it is. He never longs for more than he has nor does he complain when he doesn’t get what he wants. He finds excitement in the little things and stands in awe of details most people don’t look twice at. With him, nowhere is boring and everything is worth asking a thousand questions. I pray he never loses this. Far too many have lost their sense of awe and wonder for life. The incredible, historical works of art and architecture in Florence have become mundane to their eyes; the everyday scene of their home city is taken for granted. My son Giò notices this. As we sat in the piazza, he asked why people walked quickly, hardly lifting their heads. I explained that this wasn’t their first visit to the Piazza like it was for him, but the confusion in his eyes persisted. He simply couldn’t wrap his mind around the fact that so many people had lost their awe in the world around them, for this world is full of awe-some things.

11


THE INFAMOUS CRIME ON BORGO SANTI APOSTOLI BY TARIRO ZENDA

Just when I thought I’d seen everything, I was proven

Sure enough, the duck darted off the corner to the right,

wrong yet again. My head shot toward the direction of

onto Borgo Santi Apostoli. Then followed the boy. Then

the street when I heard the makings of a commotion

the baker. And then me. The little guy was swift, but

going on outside my store. A little boy probably around

not swift enough to escape the clutches of his young

the age of six hurried across the window of my shop

pursuant. The creature let out its last cry along with

shouting

disjointed,

a piece of chewed up bread moments before resigning

followed by Giovanni, the local baker, just a few paces

to its fate. It had been apprehended. This web-footed

across the street. I couldn’t help suppressing the mixed

fiend, caught red-handed, (or perhaps, “red-winged”

feeling of laughter yet also concern as I inched in

would be more appropriate) right in front of the Torre

closer to my shop door to get a better understanding

dei Baldovinetti.

of what was going on. Giovanni wore a wild, contorted

The boy began to open his mouth to speak those

expression on his face, so angry did he look that I

unintelligible words again, seconds before Giovanni

wouldn’t be surprised if steam diffused from his ears!

voiced his last reprimand about thieving children and

“STOP THAT CHILD! THAT LITTLE THIEF!”

their irresponsible ways. The boy, exhausted as well,

“NO! NO!” another voice joined, this time a woman.

tried again.

I stepped out of my shop just in time to collide with

“The duck… he took the bread... and I …started to chase

the elderly woman who nearly toppled me over.

him to…return it back to you,” his small voice explained.

Overwhelmed, out of breath and distressed, she

At this point, a crowd had gathered around that tower. I

struggled to exclaim, “My grandson! He ….” She huffed,

glanced at Giovanni. He just stood there looking at the

pointing in his direction.

innocent child, and then back at me. He chuckled. I did

For some odd reason, I felt the need to step into action.

too, and then the boy! Conceivably, it was the absurdity

To help the woman and to rescue this unruly child from

of it all. That for a couple of minutes three males and a

Giovanni’s hot temper, no less. I sprung at the chance.

duck could completely block out the outside world to

How crazy we all must have looked! A young man of

pursue a wild chase prompted by a mistakenly criminal

26 years of age, chasing a middle-aged, portly, hot-

act. It's too silly to not crack a smile at.

headed, flour-ridden baker as he hunted down a young

The boy’s grandmother joined us shortly after and was

child running zigzagged and crooked. He looked to be

able to recollect her grandson and pay the baker for the

pursuing something himself. But what? I couldn’t tell yet.

stolen piece of bread. That was last year. Now, I always

In between the boy’s nimble steps, I could make out the

buy bread at Giovanni’s and occasionally see the boy

general shape of another creature…it was brownish, a

and his grandmother. And still, whenever I pass by

little gray, its head black.

Torre dei Baldovinetti, I laugh as I remember the crime

It was a—QUACK! A duck?! My goodness! What was this

on Borgo Santi Apostoli.

something

unintelligible

situation? It was positively laughable!

12

and


NEWSLETTER MAY 2020

THE FLORENTINE SUNROOM BY DEMI HARRIS | PHOTOS BY ARON AGUILERA

The red sun had just set below the buildings of Florence, yet the lights of Via Giano della Bella 13 revealed its own sunlight. I stood against the cold stonewall directly across from the illuminated art nouveau architecture, mesmerized by the gleaming beauty it beheld. Behind the sheer curtains I could see the fluid motion of her shape spinning around the Italian flat. It resembles a firefly caught in a cloudy jar; visible light dancing in circles, yet its true beauty remains blurred from sight. Streetlights and city sounds fade away as my eyes draw closer to the figure I long for, hidden behind the floral curtains stroked by yellow beams of light. Suddenly,

she

bursts

from

the

window curtains, pouring onto the steel balcony as she twirls the sheer drapes around her. Sounds of music flow from her balcony, singing, “Ti amo, In sogno, ti amo in aria, ti amo...” I can hear her sweet hums complementing the melody. I dream of twirling her myself as we sing together, “Ti amo, In sogno, ti amo in aria, ti amo...” I take small steps away from the stonewall, leading me closer to the horse-like gargoyles above the wooden entryway door. The smell of lavender spills from her balcony towards me. I begin to sing along with her, “Ma tremo davanti al tuo seno ti odio e ti amo.” Her hair sweeps over the steel rails as she smiles down at me, motioning for me to come closer. To my surprise, the towering brown door swings open to reveal angry shouting, “Lascia stare mia figlia, non sei il benvenuto qui!” I quickly retreat from the angered Italian father, blowing kisses to her Florentine sunlit room as I escape down the cobblestone road to return another day.

13


ALUMNI PROFILE

ALUMNI INTERVIEW WITH DANNY EHLE BY THE FUA-AUF ALUMNI ASSOCIATION

Tell us about yourself:

Did you do an internship

My name is Danny Ehle and I am from Chicago, Illinois.

or SPEL placement

I completed my Associates of Culinary Arts, Bachelor

t h roug h F UA-AUF ?

of Hospitality, and MBA of Business Management all at

During my time in

Robert Morris University of Chicago. I was hosted by

Florence, we were

FUA-AUF for my study abroad program in October of

required to complete a

2010 for Italian Regional Cuisine. I started my culinary

f ive-week inter nship. The

journey in 2008 when I returned home from the United

universit y

States Navy. Once home, I applied to RMU and also

options for us to choose. However, every morning I would

started my career with Culver’s restaurant. During

stop at a little place on the corner from my apartment and

that time, I was able to take 3 months off from work

enjoy the company and food at L’Osteria Dell’OK. They were

to attend a study abroad program in Florence. Once I

very friendly. I asked the university if I could complete my

returned home from that, my career continued to move

internship there. They gave me a survey for them to take

at a very rapid pace.

and had a visit. Once those steps were complete, they

I was working on growing into management with

gave me the go ahead. This was a small little place with

Culver’s and entering the “Mentor to Ownership”

maybe eight tables and four more on their patio. The

program. Since my return from Florence, I have been

kitchen was down the stairs in a little basement. It was

a part of eight grand openings for Culver’s. Some other

only myself and one other chef down there. Thankfully

accomplishments would include opening my own

we were put through a five-week course of Italian

Culver’s in Chicago, participating in the “Best Limited

language prior to me starting this internship. It helped

Time Only” product at the Food and Beverage Week in

tremendously. However, we still had a mini laptop in the

Chicago for Menu Masters, and becoming a professor at

kitchen with Google translate running all day! It was after

RMU for the hospitality management curriculum. I have

my third week there that one day, the chef couldn’t make

now been with Culver’s for 11 years! I strive to educate

it to work. It was just me downstairs by myself cooking

and mentor other individuals to ensure they have the

dishes off of a ticket printer that only read in Italian!

same, or better, opportunities that I had.

Literally sink or swim. That was probably one of my best

provided

multiple

learning experiences of my life. When did you study at FUA-AUF? FUA-AUF was a choice of mine because I love food and

What did you do at FUA-AUF that helped you in your

people. In my mind, what better place to study both than

career and/or in your personal growth?

Florence, Italy? Another reason for choosing Florence,

FUA-AUF helped me in my personal growth with

Italy was because I love to travel. During my time in the

understanding how much I actually wasted in food

Navy, there was a lot of traveling through the Middle

practices. That is, I learned a better respect for utilizing

East. I have been to Singapore, Dubai, Jabel Ali, Kuwait,

every part and piece possible in food items. Treating

Afghanistan, Australia, Hawaii, and was stationed out of

food with love and using simple ingredients will create

San Diego. I felt that it was time to see Europe, and this

just as an amazing dish as anything else. Being able to

was my perfect opportunity to do that! Not only was I

educate myself on that and bring it back home with me

going to be able to travel but educate myself as well on

has helped me implement waste management programs

a new culture.

at my own restaurant and reduce costs.

14


NEWSLETTER MAY 2020

Have you traveled with FUA-AUF? How was it?

Cristina, the owner, met me there

During my study abroad program, we were able to go on excursions with

with her family and prepared dinner

the university. They were a really great time! We took a bus to Rome and

for us. It was a stewed beef dish

actually saw the Pope speak, visited the Sistine Chapel, and toured the

called peposo, delicious. She also

entire city. We went to Parma and Modena to see prosciutto and balsamic

showed me that she expanded her

vinegar production. If you have the opportunity to go on the field learning

little restaurant into a much bigger

opportunities organized by the university, they are a must! I also went to

one and opened two additional

Germany and saw the Neuschwanstein Castle (A.K.A. Cinderella’s castle).

locations! I found this so inspiring

My favorite part of that trip was the views of the countries from the bus,

because that is my goal. To be able

they were simply breathtaking.

to see a mentor of mine in a different country doing exactly what I want

Have you taken part in any Alumni events yet?

to do resparked this enormous

I still enjoy participating in events that FUA-AUF hosts. Every year, I enjoy

passion of mine. As she put it, “è

going to the alumni dinner at the James Beard Foundation in NYC. The

stato scritto tra le stelle.”

first year I went, it was as a student team member of the TuttoToscana team that produced the events. That was intense! Four days of hardly any

What would you say to any future

sleep, traveling between locations to prep, and then execute at a different

students looking into FUA-AUF?

location. Well worth the experience. However, when I attend now, it is to

To any future students looking into

network and enjoy seeing other students grow and learn. I believe I have

studying at FUA-AUF, I say just do it!

attended four times now. I also went to the Alumni FUA by the Lake event

It is a once in a lifetime experience

at Robert Morris and attended my first alumni week in Florence this year!

that you MUST take advantage of! The staff and faculty become family,

What are your favorite FUA-AUF memories?

the peers become family, and you

One of my greatest memories with FUA was attending the alumni week. I

will find that one person outside of

was able to go back to the restaurant that I completed my internship at.

everyone that will become family as well. The knowledge and exposure to another culture is spectacular. Describe your FUA-AUF experience with a word. Simply

put

into

one

word,

I

would describe my experience as monumental! What are your plans for the future? My plans for the future are to continue to share my passion for food and people with others so they can continue to grow as well. I will continue to educate at RMU. Lastly, I am planning to own two more restaurants within the next five years.

15


BLENDING NEWSLETTER

Coordinamento Editoriale | Managing Editor Jessica Lynch

Supplemento di | Supplement to Blending Magazine

Coordinamento grafico e impaginazione /

Reg. Trib. di Firenze n° 5844 del 29 luglio 2011

Managing Designer

Anno 10 - Numero 3 - Maggio 2020

Nora Ferrucci

Year 10 - Issue 3 – May 2020 Redattore Associato | Editor Livia Sturlese Tosi Editore | Publisher Florence Campus per INGORDA

Collaboratori Accademici | Faculty advisors

Editore Via Masaccio 45/A 50132

A lice Cozzi

Firenze

A ndrea M ancini Catia Ballerini

Blending is a newsletter created with and for students of FUA-AUF, the

Sede editoriale |

Rosaria Parretti

academic member of Palazzi FAIE.

Editorial Headquarters

The newsletter collaborates with

Corso Tintori 21

Redazione testi | Copy Editors

the Student Life Department and

50122 Firenze

Harton Megan

Development Office.

Tel. 055 2469016

Victoria De A ngelis

For information contact: blending@fua.it

Stampato in proprio | Printed in house

REDAZIONE | MASTHEAD Direttore Responsabile | Editor-in-chief Livia Sturlese Tosi Caporedattore | Editorial Director Tommaso Monaci

palazziflorence.com fua.it

p e r F l ore n c e C a mpu s E d it ore

BLENDING Newsletter April-May  

In the third spring 2020 we feature a handy guide on how to make your own ravioli, a short story about an unusual thief in Borgo Sant’Aposto...

BLENDING Newsletter April-May  

In the third spring 2020 we feature a handy guide on how to make your own ravioli, a short story about an unusual thief in Borgo Sant’Aposto...

Advertisement

Recommendations could not be loaded

Recommendations could not be loaded

Recommendations could not be loaded

Recommendations could not be loaded