INTERNATIONAL FLAVORS i t a l y
Heather Kolakowski, CHE, reflects on her
recent journey to one of the most gastronomically rich
countries in the world.
international destination can be
challenging, especially because
my Italian is extremely limited.
However, the CIA made sure to have
a knowledgeable and helpful Italian-speaking guide, Patrizia, to assist
during the entire trip.
One of the most fascinating courses offered in the Bachelor of Professional
Studies program at The Culinary
Institute of America (CIA), Hyde
Park, N. Y., is the Food, Wine and
(Agri)Culture seminar, which
is designed to offer students
the opportunity to explore and
experience different cultures with
a focus on the food and beverages.
Originally highlighting California,
the course has branched out into
international destinations, such
as Italy, France, Spain and China.
Traveling with 27 students to an
Preparation for the trip included 15
weeks of classes dedicated to the
historic, geographic and cultural
aspects of Italy. With a strong
emphasis on the agricultural aspects
of the food and beverage industry,
the trip was designed to broaden the
students’ understanding of where the
food comes from and how it is made.
In addition to historical sightseeing in
Rome, waterside dining in Sorrento,
wine tastings in Orvieto and cooking
classes in Bologna, the three-week
trip covered almost all of the districts
in Italy. Starting in the southern part
of the country and traveling back
and forth to the northern part, the
students saw and tasted all aspects
of this wonderfully gastronomically