Tuscan wine dinner at Platform 57

Last month I had the tremendous privilege of taking part in this year’s Tutto Toscana program hosted by the James Beard Foundation.

Cookie plating for the Tuscan wine dinner

Making ravioli with the students at the Food and Finance High School

It began with two intense weeks of planning and preparation in Florence, culminating in NYC for a final week of events. Students across culinary, pastry and hospitality were selected over the course of the year to take part in the program, which consisted of orchestrating a Tuscan Wine dinner at Platform 57 in the West village and a Gala dinner at the James Beard House in New York. This year’s themes: 500 Shades of Tuscany and A New Renaissance, respectfully.

Entering the James Beard House

Photographers at the Gala dinner

The former of which looked at how the discovery of the “New World” influenced European cuisine, while the latter explored traditional Italian dishes of the 1500’s across social classes and presented them in a modern way.

I was tasked with coming up with 6 cookie recipes and 3 petit fours (including dietary restriction options) for the events. In between those events, we also spent a day at the Food and Finance High School where we worked directly with the culinary and pastry students to make lunch for the staff. The lunch consisted of handmade ravioli, chicken, and herbed potatoes. To finish we made tiramisu and sbrisolona, two traditional Italian desserts.

Gala dinner cookies & petit fours

Pre-Gala dinner selfie at the James Beard House

Antipasto for the Gala dinner

Full transparency: the only downside is that students are responsible for all expenses. Between the credits for the two weeks in Florence plus the week in NY, the flight to NY and back from Italy, and accommodations in Manhattan, it wasn’t cheap for an academic experience. However, if you get invited to participate and you’re able to foot the bill, I recommend it.

Pre-Gala dinner brief

This was an amazing opportunity to work with a renowned organization within the culinary industry that I would have otherwise never known about had it not been for Florence University of the Arts. As someone who is transitioning professionally from healthcare to pastry, this was my first experience working within professional kitchens to execute two elegant dinners. The cherry on top was getting to do it all among friends.

Krispy Kreme in Time Square with friends

Written by: Graciela, Fall 2024 Florence Career Certificate Program Student