RUT
FASHION & FLAVOR
Exploring the parallels and boundaries between two artistic worlds in collaboration with STU Culinary program
LA DOLCE MODA STU Fashion Abroad: Read everything about our Summer Journey Through Italy’s Fashion Legacy — Venice, Milan, Florence, Rome
EDITOR’S LETTER THE
This edition was many things for me, and hopefully for all of us at St. Thomas University. As we searched for the purpose of this issue, an initiative crossed our path that allowed us to be part of something bigger than ourselves. Having the chance to contribute to and witness what St. Thomas University and Elie Tahari accomplished on November 6th was one of the greatest privileges of my life. Being able to highlight the humanity behind that production within these pages ultimately became the true heart of this edition.
We did something we know well: we proved that fashion lives in every beat of everything.
The Culinary Program at St. Thomas University shares much in common with us. We are two of the newest programs, yet our drive to grow and inspire is visible all around campus. That’s why collaborating with them for this issue was such an honor and a full circle moment. They are our neighbors, we’ve hosted events and fashion shows together, and now we share an edition that celebrates both arts, and the ways they beautifully intersect.
Lucia Battistel Editorial Director
Alexia Lopez Co-Art Director
Maria Luis Creative Director
Oriana Calcano Layout Supervisor
Ashlee Rzyczycki Editorial Supervisor
Maria Jose Velasquez Editor In Chief
Photography by Gerasim Gerasimov
CONTRIBUTORS
SEQUINS & A WHISK
With baking mitts as accessories and a mixing bowl in hand, we explore where fashion meets the heat of the kitchen, turning everyday tools into style and revealing the shared creativity behind both crafts.
Carolina Peredo Model
Cristina Hernandez Model
Teffany Fragoso Model
Maeva Rouget Model
Lucas Cardona Co-Art Director
Isabella Pena Design Editor
Jimena Kunigami Design Editor
Aaron Federico Design Editor
Rood Lindor Design Editor
Isabella Wainwright Editorial Assistant
Jaedah Jones Editorial Assistant
Dana Martinez Styling Assistant
STU Culinary Models
Antonio DeJesus Photographer 2
Photography by Antonio De Jesus Styled by Meche Luis
Photography by Antonio De Jesus Styled by Meche Luis
REVAMPING
CHROMATIC ®
Vision
Fall/Winter 2025
For Fall 2025, colors aim to show who you are - a blend of daring spirit alongside sleekness. Think bright Chili Red, like a spark, yet peaceful shades of blue, offering calm. Each hue tells a story. Colors such as Powder Pink alongside Aubergine feel real, rooting us in today. They build a fashion outlook - fresh, varied, notably individual.
ChiliRed MochaBrown
ACCESSORIES THE Chunky bracelets
This season’s accessories are all about making a statement without trying too hard. From bold, chunky bracelets that instantly elevate any outfit to the return of the effortlessly chic vanity-style purse, these two trends are fun, they’re fresh, and they make even the simplest lookfeelelevated.
anitypurseEDIT
Hexagon Vanity Case, Chanel
Ben Amun Exclusive Set of Three Bangles
Clutch bag
On the same line of keeping things chic and easy. Clutch bags are making a comeback with fun textures and super sleek shapes, while flat boots are stepping in as thego-toshoeforlooking put-together without sacrificingcomfort.
Vogue. Jaquemus (2025)
Dries Van Noten Tasseled Envelope Flap Micro Clutch Vogue 2025
Khaite Apollo Leather Ankle Boots
Clay Clutch Suede Chocolate
FABRICS
This season’s fabrics are all about texture and personality. Think cozy faux fur, delicate lace, and softsuede,eachoneadding itsownvibetoanoutfit. Whether you want something bold, romantic, or effortlessly cool, these materials are doing all the hard work by making even simple looks feel way moreinteresting.
faux fur lace
The TextileKit eco+ edition, 2020
Vogue Business, Gucci 2025.
Vogue
suede
SILHOUETTES INFLUENCING LOOKS
Structured Tailoring
This season’s silhouettes are literally shaping the vibe of every look. Structuredtailoringisgivingoutfitsthat sharp, polished edge, while the hourglass waist brings in a softer, more defined shape. And ofcourse, oversized fits are still going strong, being laidback,cool,andeffortlesslystylish.
Vogue Runway, 2026
Simorra
Vogue Runway, 2026
Erdem
Vogue Runway, 2025
COMME DES GARÇONS
YOUR FASHION WISHLIST , WITH LOVE
This Christmas let your style shine brighter!
“THE LET THEM THEORY” Book by Mel Robbins Cropped Silhouette Knit SweaterW Concept
Makeup-Airbrush FlawlessFinishSetting Powder
IKEA X Gustaf Westman Candle Holder
Stripe
Ana Luisa Giulia Huggie Hoop EarringsAmazon
Navy Blue
Men’s TieFrederick Thomas on Etsy
LUCIA’S VISION RACES AHEAD
Photography by Antonio De Jesus
Styled by Meche Luis
STRUT: WHERE DID YOU GROW UP?
When the Meyer Shank Racing team and St Thomas University came up with the idea of having one of our own fashion and merchandising students to design a racing suit for motorsports driver Marcus Armstrong, we knew it was a life changing opportunity.
The guidelines were simple: to participate, students had to submit a digital version of their suit design. With many talented submissions and a highly competitive selection process, Lucia Battistel, a Fashion Merchandising and Design major, emerged as the winner. She traveled to Milwaukee, where she not only witnessed Marcus Armstrong wearing her design during the race, but also had the chance to meet him—an unforgettable, once-in-a-lifetime experience.
We had the chance to sit down with Lucia and get to know her and hear all the details about how was it like to be a racing suit designer.
Lucia: I grew up in Córdoba, Argentina—a smaller city than the well-known Buenos Aires. I’m from a different province. Córdoba may be small, but it’s full of charm.
STRUT: WHAT GOALS DO YOU HAVE BEFORE GRADUATING?
Lucia: I always love gaining experience. In whatever it is, honestly, before graduating, I would love to experience as many areas in the fashion industry as I can. I’ve done many already, but I plan to do many more, as long as I am able, and I have a mentor who can help me with things, because I really want to learn about different areas, so in the end, I can make a more definite choice of what I like, out of everything.
STRUT: WERE THERE ANY DESIGNERS THAT INSPIRED YOUR DESIGN?
Lucia: I don't think I had any particular one. I was definitely inspired by the retro vibes. Like the 90s and trends that were happening back then. The pop of colors, the lines… I didn't choose a specific designer to draw inspiration from, but a different era.
Photography by Rory Child @goldenchild.tv
Photography by Antonio De Jesus Styled by Meche Luis
WHAT WAS THE EXPERIENCE LIKE BEING ABLE TO GO TO MILWAUKEE AND MEETING THE RACERS
To me, it was really awakening. Going to Milwaukee, seeingtheracesuit in person, andseeingtheSt.Thomas logo on the car made everything feel real. My design came to life, someone was actually wearing it, and it even went on TV. At the same time, it was like dreaming because I couldn’t believe that was my design or that even I was there. And honestly, the Mayer Shank team was so nice. They let us experience the whole thing to the fullest, and that was something I had never done before,soitwasveryspecial.
STRUT: WHAT ABOUT RACING COULD YOU APPLY TO FASHION?
Lucia: Fashion is a very fast-paced industry, just like racing. The metaphor I can give you is: take your time on the curves and learn how to handle them, and once you feel comfortable, go and do your thing. It’s fast, so you need to know how to manage those “curves” or complicated moments. But when you’re confident, give it your all and do your best. Go with the flow of the industry, because if you fall behind, it can be hard to catch up. Races are fast-paced just like fashion, so you have to keep up — but at the same time, you need to learn how to do that and navigate both the
STRUT: WHAT KEY LESSONS OR INSIGHTS DID YOU GAIN FROM THE COMPETITION THAT YOU WOULD SHARE WITH OTHERS STUDENTS?
Lucia: I think it was learning how to follow clear guidelines and what it feels like to work in a real-world setting. You always hear about it, but you don’t really get it until you do it yourself. I also learned how important it is to research so the design actually works for the people it’s meant for.
STRUT: AFTER SUCH A PRESTIGIOUS WIN, WHAT’S NEXT TO COME FROM YOU OR THE FASHION PROGRAM AS A WHOLE?
Lucia: Well, I just started the semester as president of Fashion Society, which is our fashion club at school. I’m very excited about that. We have a lot of things coming up. There’s also a lot happening at school in general, and I’m trying my best to experience as much as I can, whether it’s on campus or any outside project I can volunteer for. So yes, very busy, but thankfully with things that make me happy. And I’m still trying to figure out what I want to do next.
STRUT: WAS THERE ANY MOMENT IN THE DESIGNING OF THE SUIT THAT REALLY STUCK OUT TO YOU?
Lucia: I loved gaining inspiration. I had a lot of it and so many Ideas. I started drawing all of them and playing with them to finally pick out which design I liked the most. And when I saw what inspired me, I really loved what I came up with. My ideas in my head got together and designed this, and I was really proud. I think it was the transition from inspiration to final drawing that was the part I enjoyed the most.
Photography by Antonio De Jesus
STU FASHION STU FASHION
Photography by Antonio De Jesus
Photography by Antonio De Jesus
Styled by Meche Luis
Photography by Antonio De Jesus
Photography by Antonio De Jesus
Styled by Meche Luis
TO HAUTE COUTURE
FROM HAPPY MEALS
Picture this: I asked my class, “How much would you spend on a single meal?” Hands shot up for $100. Then $200. My jaw? On the floor. Back in my college days, that was unimaginable—mostly because we weren’t snapping pics of artfully plated entrées for Instagram. Today, food isn’t just fuel; it’s a flex.Andfashion?It’srightthereatthetable.
My first taste of this trend? Our Fashion & Food Showcase, where themes melted together like butter on warm brioche. Then came London 2023: Prêt à Porter at The Berkeley, an afternoon tea where couture met cuisine. A cookie shaped like Vivienne Westwood’s face? Iconic. Delicious. Totally Instagrammable.
Fast forward to now: TikTok has crowned food the queen of hype culture. WGSN calls it #FoodInFashion, and it’s everywhere— buttery yellows, snack graphics, and fruit prints that embrace a whimsical aesthetic. Foodisn’tjustonthemenu,it’sonthemood board. At St. Thomas University, our Fashion Program is embracing the cultural mash up of #FoodAndFashion, turning it into a feast of creativity for students and the community. The tomato is just one of many infamous mashups in this delicious movement.
LV Cafe NYC. Photographs from Instagram account @lvcafenyc. Instagram.
TOP 10
FOOD-INSPIRED FASHION MOMENTS
LoeweÉs Viral Tomato Bag
From TikTok sensation to luxury icon, Loewe turned an heirloom tomato into a cult-status clutch—provingproducecanbecouture.
MoschinoÉs McDonaldÉs Mania ¹Jeremy Scott¥ º
Jeremy Scott took the golden arches to the runway and turned Happy Meal boxes into must have handbags. French fry iPhone cases, ketchup red palettes, and cheeky uniform references made fast food high fashion—and purepopculture.
BalenciagaÉs Potato Chip Clutch
Agleefullysubversiveriffonsnackculture:aluxe leather clutch that looks exactly like a crinkly chip bag. High-low at its finest, proving packagingcanbeapoweraccessory.
Judith LeiberÉs Edible Illusions ¹with a Sushi Momentº
From cupcake and french fry minaudières to a sushi roll clutch loved by the Kardashians and featured in limited edition drops, Judith Leiber turned dessert and diner vibes into red carpet sparkle.
PradaÉs Banana Print
The house that made minimalism cool also made fruit fashion forward. Prada’s banana print became a cult classic—graphic, witty, and endlesslyreissuedinstreetstylemoments.
Dolce GabbanaÉs Mediterranean Pantry
Pasta prints,vegetablemotifs, and market fresh color stories—D&G bottles up Sicilian summers and serves them as exuberant ready to wear. It’sladolcevita!
Stella McCartneyÉs Citrus Story
Orange and lemon prints meet airy silhouettes and eco ethos. Stella’s take is bright, optimistic, and very “market day”—a wearable ode to fresh produce.
Hein~ Ketchup Ý Kate Spade New York ¹º
“Condiment couture” made charming: ketchup red accessories, cheeky graphics, and limited edition pieces that transformed pantry nostalgiaintopolishedcitychic.
Fashion Meets Food IRL¤ Designer Cafés Pop Ups
Luxury brands are plating experiences: Gucci’s culinary concepts and Fendi cafés/pop ups pair exclusive capsules with curated menus. Retail becomesmulti sensory—shop,sip,snap.
Louis Vuitton Ý Takashi MurakamiÉs Cherry Joy ¹Re Edition Eraº
Murakami’s Cherry motif—reimagined for a new generation and fronted by House Ambassador Zendaya—is summer fruit as luxury iconography: playful,collectible,andtimeless.
WHAT’S COOKING WITH ST. THOMAS FASHION
At St. Thomas University, we’re turning the #FoodAndFashion trend into a full-course experience. This edition of STRUT celebrates the delicious collision of culinary art and couture, thanks to our collaboration with Culinary Arts students that brought vibrant plating and bold styling to life. Looking ahead, our 2026 Fashion & Food Showcase promises a boundary-pushing runway-meets-tasting event where garments and gastronomy share the spotlight. We’re also planning an exciting partnership with a luxury hotel and a major fashion house to curate a Fashion & Food Night Experience that will redefine immersive fashion. Our students are already leading the charge—one standout photo shoot fused food and fashion into an award-winning concept that was bold, playful, and Instagram-ready. Because style belongs everywhere, we’re even designing chef coatsfor our culinary program —functional, flattering, and undeniably runway-ready. At St. Thomas, fashion isn’t just worn— it’s savored.
Ashlee Rzycky
Photo: Umberto Fratini / Gorunway.com
FASHION X CULINARY
A TASTE OF STYLE
A collaboration between the Fashion and Culinary programs.
Just as a designer shapes silhouette, fabric, and statement, a chef meticulously crafts flavors, textures, and plating. This shoot celebrates the creative synergy between these two demanding arts, proving that the pursuit of beauty, whether on the runway or the plate, isalwaysaboldanddeliciousadventure.
PastrybyCulinarystudent Madison Lami @_chefmaddie
Photography by Antonio De Jesus Styled by Meche Luis
Photography by Antonio De Jesus Styled by Meche Luis
Photography by Antonio De Jesus Styled by Meche Luis
Photography by Antonio De Jesus Styled by Meche Luis
Photography by Antonio De Jesus
by Meche Luis
STU Culinary Students: Mondesy Nicholas Tyrone Cross Alani Giron Madison Lami Miguel Santiago-Lopez
FROM FASHION DREAMS TO WALT DISNEY WORLD
Photography by Antonio De Jesus Styled by Meche Luis 32
INTER VIEW
Beatriz Maia (better known as Bia) graduated from St. Thomas University in Spring 2025 with a degree in Fashion Merchandising. Just a few months later, she secured a role at one of the biggest companies in the world, a place that’s quite literally known as the happiest on earth. Bia drove all the way from Orlando to sit down with us and share how her ongoing pursuit of magic led her to St Thomas University, and subsequently to Walt Disney World.
STRUT: CAN YOU SHARE A BIT ABOUT YOUR EXPERIENCE AT ST. THOMAS UNIVERSITY? HOW DID YOUR TIME THERE PREPARE YOU FOR YOUR CURRENTCAREER?
Beatriz: I transferred to St.Thomas in January 2024, and I did my last three semesters there in Fashion Merchandising. I definitely felt the shift from going from another school to St. Thomas, it was much more cohesive with what I expected from college in termsofpreparing meformyfuturecareer. My very first class ever was at 8 a.m. on a Monday with Professor Rzyczycki for Professional Development, and that’s exactly the kind of college experience I had always imagined, it really made mefeel likeIwasintheright place. Those three semesters truly shifted me into becoming a betterprofessionalfromthatdayon.
STRUT: HOW DID YOUR EDUCATION AT ST. THOMAS UNIVERSITY SHAPE YOUR WORK ETHIC AND SKILLS IN THE PROFESSIONAL WORLD?
Beatriz: I really loved how St. Thomas focuses on ethical leadership, becausethat definitely reflected in myotherexperiences.When IwasatSt.Thomas, I interned for Perry Ellis International, and that company really values leadership, so it connected directlywithwhat I learned inschool. At first, I saw leadership as something individual, but St. Thomas taught me a broader, ethical perspective. That shaped how I approach culture andteamworknow.
I also feel like it impacted my work ethic because when I was an intern, both at Perry Ellis and now at Disney, people tend to trust me more. I think that’s because at St. Thomas we’re prepared to be adults fromtheverybeginning.
STRUT: WHAT WAS YOUR MOST MEMORABLE EXPERIENCE AT ST. THOMAS UNIVERSITY, AND HOW DID IT INFLUENCE YOUR CAREER DECISIONS?
Beatriz: I would say a project I did with other classmates.
Wecreated a collectionfor a major retailer, and we gottogotothesemifinalsforthecompetition. That project, along with others, really taught me how to work in groups. At my current job, I’m almost never working alone. I’m always collaborating with someone else, and that experienceatSt.Thomaspreparedmeforthat.It Iwasreallyproudofthat project in particular.
Photography by Antonio De Jesus.
STRUT: WHAT WAS THE HIRING OR INTERVIEW PROCESS LIKE AFTER YOUAPPLIED?
Beatriz: I applied in February, got a call in late February or early March, actuallyduring aclasson Zoom, and I muted myself to take the call. They asked if I’d be available later in the year, and I told them yes, that’s exactlywhatIwaslookingfor.
Since I’m Brazilian, they also asked about my work authorization. I told them my visa would start in August. They just wanted to make sure I’d be available by the time they needed me,sinceIwasgraduatingsoon.
STRUT: WERE THERE ANY RESOURCES OR STRATEGIES THAT HELPED YOU STAND OUT IN THEAPPLICATIONPROCESS?
Beatriz: I think the fact that I was very involved atSt.Thomasreallyhelped.On myrésumé,they saw that I was part of the podcast and even wrote the scripts for it. During my interview, they asked why St. Thomas involved me so much in the McDonald’s internship, photo shoots, and the podcast, and I told them it’s because I was always eager to participate in every opportunity that came up. I was always very active, joining Fashion Society events, projects,andpublications.
Photography by Antonio De Jesus
/ Styled by Meche L uis
that really helped. Being in a smaller school also gives us more chances to participate hands-on. Professors like Ashlee know everyone’s talents, so when opportunities come up, they know exactly who to go to. That kind of close connection and involvementreallypreparedme.
STRUT: WHAT SKILLS HAVE YOU FOUND MOST IMPORTANT IN YOUR ROLE AT THE WALT DISNEY COMPANY,ANDHOWHAVEYOUBEENABLETOAPPLY WHATYOULEARNEDINST.THOMAS?
Beatriz: Having a good eye for visual merchandising has been one of the most important skills. That’s something I learned with Professor Uphaus at St. Thomas.
Visual merchandising isn’t just about clothing; it’s about the entire store: the fixtures, lighting, and how everything comes together to create a mood. That knowledgereallymademestandout.
St. Thomas trained us to have a “show mindset.”
When we did events like the “Fashion and Food Showcase,” we had to create visually appealing displays. At my current job is the same way; everythingisaboutputtingonagoodshow.
STRUT: WERE THERE ANY SPECIFIC COURSES, PROFESSORS, OR EXTRACURRICULAR ACTIVITIES AT ST. THOMAS THAT HELPED PREPARE YOU FOR THIS EXPERIENCE?
Beatriz: Yes, my first class with Professor Rzyczycki, Professional Development, taught me most of what I know about work culture and ethics. She taught us how to be professionals, how to communicate properly, manage time, and present ourselves. All those little things that make a big difference in the workplace.
It might sound likecommon sense, but hearing it in a class setting really made it sink in. I still apply everythingIlearnedfromhernow. Also, Visual Merchandising with Professor Uphaus definitely prepared me for what I do every day. Both classes, alongwith manyothersatSt.Thomashelped me develop discipline, creativity, and problemsolvingskills.
STRUT: WHAT HAS BEEN THE MOST REWARDING ASPECT OF INTERNING AT A COMPANY AS GLOBALLY RECOGNIZEDASTHEWALTDISNEYCOMPANY?
The first rewarding moment was when Professor Rzyczycki found out I got the internship — she teared up, and it made me realize I was on a good career path. I was very insecure before graduating, unsure about my future, but seeing her reaction and my parents’pridegavemeconfidence.
STRUT: LOOKING BACK, WHAT ADVICE WOULD YOU GIVE CURRENT ST. THOMAS STUDENTS WHO WANT TOPURSUEINTERNSHIPSATLARGECOMPANIES?
Definitely be proactive and take advantage of everything St.Thomas offers, likethe Career Expo. Even if you don’t get hired right away, companies might reach out later. A “no” isn’t always permanent—sometimesit’sjust“notnow.”
Participate in school projects, podcasts, or anything that showcases your creativity and involvement. Employers notice these experiences, even if they seem small. Also, use your professors as resources — they have great industry connections.
Finally, don’t underestimate networking with your friends. I actually got my Perry Ellis internship through afriend who recommended me internally. Networking doesn’t always have to be formal — sometimes it’s just a casual conversation that turns into an opportunity. So expose yourself to new people, say yes to opportunities, and stay activeonplatformslikeLinkedIn.
Photography by Antonio De Jesus
Photography by Antonio De Jesus / Styled by Meche Luis
TAHARI TAKES STU
THREADS OF VALOR
“A NIGHT OF FASHION AND PURPOSE”
Elizabeth Sutton
ELIE TAHARI
St. Thomas University made history as the Fashion Merchandising & Design program welcomed global designer ElieTahari for a powerful and unforgettable two-dayexperience.
Tahari’s journey is legendary in the fashion world: arriving in New York City with just $100, sleeping on park benches, working as an electrician, and eventually building a brand worn by professional women around the world. His story is one of resilience, faith, and believing in your purpose even whencircumstancesarestacked againstyou. A message aligned perfectly with the mission of St. Thomas University, to shape ethical leaders guided bycharacter,commitment, andfaith.
While Tahari was the star, the event could not have happened without Tobi Rubinstein. The founder and CEO of House of Faith & Fashion, bestselling author, industry leader, and mentor to many STU students, Rubinstein’s vision and leadership were instrumental in bringing the collaboration to life. Her career has long lived at the intersection of spirituality and high fashion, whether through writing, TV, speaking, or NewYorkFashionWeekproductions.
Wednesday, November 5, students, faculty, and guests filled the auditorium for a Master Class moderated by Rubinstein. Dr. Ashlee Rzyczycki and Provost Michelle Johnson Barnes opened the afternoon, setting the tone for a conversation that wasaboutfarmorethanclothes.
“When you love
-Elie Tahari what you do, you are always successful ”
Tahari and Rubinstein dove into the themes that have shaped his life and work. Speaking about fashion, Tahari explained the philosophy behind his designs: clothing should empower the wearer, notovershadowthem.
He looked back to the 1980s, an era when more women were entering the professional workforce which heavily influenced his strong tailoring andsignaturesophistication.
He also spoke openly about resilience, sharing the grief he felt after losing his mother and how her memory fueled his drive during difficult times. On the reality of failure, he reminded students that fashion is not an easy industry, runway mishaps, production challenges, and business uncertainty are all part of the journey. But success, he said, comes from choosing to continue,onedayat atime.
He then discussed faith, humility, responsibility, knowing who you are and how spirituality was never separate from his business but a guide within it. Between laughter, applause, and reflection, students witnessed an uncommon mixoffashion, honesty, andspiritualgrounding.
Photography by Antonio De Jesus
Photography by Antonio De Jesus
On the following evening, university leaders, students, media, and over 500 guestsgatheredfor a runway show that fused creativity, collaboration, and purpose.
The event supported Tahari’s initiative providing professional clothing to female IDF soldiers, many of whom struggle to afford the attire they need afterservice.
Models walked the runway in classic Tahari looks: sharp jackets, refined suiting, elegant silhouettes, and the understated confidence his brand is known for. Students weren’t just spectators, they were assisting with styling, production, and even walking the runway, gaining an experience few fashion studentseverget.
The showcase delivered Tahari’s signature aesthetic, but also invited the audience to consider fashion as a tool for empowerment, confidence through clothing, simplicity with strength, and design that lifts women up rather than overwhelms them.
Photography by Antonio De Jesus
Hadas Levy
Photography by Antonio De Jesus
Photography by Antonio De Jesus
Each segment of the runway carried a deeper message, astheshowwasintentionallydivided into five thematic sections: Memory, Resilience, Sacrifice, Power, and Command. These themes were chosen not only to reflect Elie Tahari’s personal journey, but also to honor the purpose behind the event: supporting women stepping into anewchapteroftheirlives.
Memory paid tribute to the stories and experiences that shape us. Resilience showcased the strength required to overcome adversity. Sacrifice acknowledged the courage and commitment ofthose who serve. Power celebrated confidence and selfexpression, while Command embodied leadership, presence, and the ability to take charge. This wasn’t justafashionshow. Itwasamomentofhumanity.
Different backgrounds, beliefs, and perspectives came together for one purpose: to support women, dignity, and opportunity. And intheend,that message waslouderthantherunway.
Photography by Antonio De Jesus
Mira Tzur
Elizabeth Sutton
Deborah Leah Bart & Elie Tahari
Moriel Yaeli
Tessa Veksler
Hodaya Ohana
LA DOLCE MODA
A SUMMER JOURNEY THROUGH ITALY’S FASHION LEGACY THROUGH MY EYES
As a devoted fan of both Italian fashion and food, I couldn’t say no to the chance to spend 11 days studying abroad in Italy, packed with industry visits and, of course, unforgettable meals. Twenty of us made the journey together, the same classmates I’ve sat next to since my very first day of school, people I’ve shared projects, classes, and memories with. Experiencing Italy with them made the whole experience feel like a dream.
Early on a Saturday morning, we boarded a plane and flew eleven hours to Venice, where our adventure began. We went straight from the airport to Burano, an island in the Venetian Lagoon known for the handcrafted lace making. Wegotthechancetovisit a laceworkshop,discovering just how much patience and mastery true handmade craftsmanship requires, like a single modest flower that cantakeanywherefromtwoweekstoa monthtocomplete.
After exploring the streets of Venice, that evening we gathered for a welcome dinner where I felt, unmistakably, that something wonderful was just beginning.The next day we explored Piazza San Marco which is the main public square in Venice, watched Murano’s famed glassmakers at work, and explored modern art at the Peggy Guggenheim Museum. Venice taught me that some of the world’s most beautiful traditions survive only because someone is committedtopreservingthem.
SECOND STOP MILAN
The next morning (perhaps a bit too early) we headed to Milano, one of the world’s great fashion capitals, where fashion doesn’t just exist, it thrives. As soon as we stepped off the train, we visited major landmarks like the Duomo and the Galleria Vittorio Emanuele II, the oldest shopping mall in the world and home to iconic brands like Prada, Louis Vuitton, and Gucci. The following day, we toured the only Vivienne Westwood store in Italy and then experienced the elegance of Armani Privé at Armani/Silos as we explored the exhibition “Giorgio Armani Privé 2005–2025: Twenty Years of Haute Couture,” curated by Giorgio Armani himself. We ended the day with contemporary design at Fondazione Prada. Milan proved to us exactly why it holds its place amongthegreatfashioncapitals.
Photography by Antonio De Jesus
FLORENCE THIRD STOP
To my surprise, Florence turned out to be my favorite city of the trip, with its Renaissance beauty and a seamless blend of old and new. We began with a walk through the historic center, and the next morning visited the loomsof FondazioneArte Della Seta Lisio, a foundation dedicated to preserving the art of hand-weaving precious fabrics, where we witness firsthand the complexity and time required to produce fabrics, like brocade, where to make only about 8 cmtakes afull working day.
This focus on artisanal excellence culminated in a visit to the master shoemakers at Stefano Bemer, where we explored the deep legacy of Florentine footwear. On our last days we visited Galleria dell’ Accademia di Firenze where we had the chance to see the iconic Michelangelo’s David; and we immersed ourselves in brand heritage at the Gucci Visions exhibition and later enjoyed aperitivo atthestylish Gucci Garden.
We said goodbye to Florence with a visit to the Salvatore Ferragamo Museum, which highlighted how innovation shaped modern Italian luxury. Florence proved me that Italian fashion has an endlessstorytotell.
FINAL STOP
ROME
On Day 11, we headed back to Miami, exhausted, inspired, and transformed.Thiswasn’t just a trip. It was learning through seeing, touching, tasting, and experiencing the places that shaped the industry we love. We returned with a deeper understanding not only of fashion, but of ourselves: what inspires us, what wevalue, and the kindofinnovatorswehopetobecome.
-Maria Jose Velasquez Editor In Chief
Our final stop was Rome. And even though we were tired, our excitement never faded. We visited the Imperial Forum and the Colosseum, both overwhelmingly breathtaking. The next daytookustoVaticanCity,wherewetouredthe Vatican Museums, including the Sistine Chapel (which was more impressive than any description could ever capture) and St. Peter’s Basilica. We ended our journey with something less historic but equally meaningful: a group pizza-making class at Ristorante Origano, a reminder that food, like fashion, is a true art form. It felt like the perfect ending to an unbelievableexperience.
