TuttoToscana Brigade Profiles: Culinary Arts Part 1
By Brenna Boone, Samantha Lucenti and Gabriella Torcise
Get to know the 2016 TuttoToscana brigade! This is part 1 of our Culinary Arts students.
Matthew Kollmeier – USA
Matthew Kollmeier is part of our culinary team for TuttoToscana. Matthew is from East Northport, New York. Through Suffolk County Community College Matthew was connected with FUA. As a part of their Culinary Arts program, they require an internship either with the school or abroad, Matthew chose FUA to intern with. At a young age Matthew had the opportunity to cook with his grandmother and father at home. Once he hit middle school he took some basic home economics classes and realized quickly that he greatly enjoyed cooking, and could pursue a career in culinary arts. After he finishes at Suffolk, he would like to do a butcher program and possibly do a Masters program. If he does not get the change to do more schooling, then he thinks that entering the workforce and beginning to work in a restaurant would be the most beneficial alternative.
Pauline Garza – USA
Pauline is from Othello, Washington. She found FUA through Washington State University where she will be graduating with a Hospitality-Business Management degree in December. She found herself pursuing a culinary career because she loves the simple joy food brings people. She finds a beautiful romanticism the culinary arts evokes in people. She already finds herself improving with the James Beard experience, improving and polishing her skills technically. Since she was little, Pauline has wanted to be a chef and entrepreneur. Pauline is looking forward to the pork belly skewers served as an appetizer for the Alumni Dinner.
Mario Eaton – USA
Mario is from Miami, Florida and has a passion for culinary arts. He has worked in restaurants since he was 14 years old, starting from the bottom and progressing to his studies with FUA in order to further his career, hoping to one day become an Executive Chef. He is excited about working at TuttoToscana to expand his experience and work with many personalities. He hopes to learn and gain more knowledge working at the prestigious James Beard House. He is looking forward to the secondo piatto for the Gala dinner because of the intricacies and components of the dish. He hopes to one day own his own restaurant.
Photos by David Weiss