Final Florence Reflections on Day 1 of NYC Prep
Our team has arrived in NYC, orientation has been held at the Beard Foundation, and this morning we are going as a team to begin the first day of prep for our upcoming Queen’s College and De Gustibus events. Team member Rachel Murphy shares final details from our JBF simulation dinner in Florence that concluded the TuttoToscana program in Italy, as we officially kick off event week here in NYC!
Our final week in Florence has finally come and everyone has begun to prepare for the trip to New York City. Everything we have worked for until this point In Florence has come down the simulation dinner that is taking place in Ganzo. Most of the time spent in our final week of classes was working on final touches to recipes, constant simulations about every detail of the menu and wine producers.
The pressure was on as we prepared most of the JBF dinner menu for trial dinner at Ganzo, the student chefs where prepping for a full day followed by the wine students working on proper presentation of the Santa Cristina wines that are being presented as a part of the simulation dinner.
A few hours before the group simulation began, there was a final pre-departure meeting describing how this dinner was our final step of preparation in Florence before all of our flights left for New York in the next couple days. We presented to the students joining us for the event week only in NYC the event books prepared with every piece of evidence possible about the location, contact information, suppliers, menus, and schedule of the events in NYC.
Once the meeting concluded, we immediately went back to our respective spots to busily finish the final preparations for the dinner just a few hours away. The front of house staff was working on simulating what was only a few hours away by descriptively talking about the concept of TuttoToscana, the New York events, wines, and the food. Time quickly passed to the point when we had the family dinner followed by last minute clean up and prep until the dinner began shortly after eight thirty.
Service was a definite learning experience for all the students involved. The group was under constant supervision about what improvements needed to be made for the next plating or how to continue to keep the guests informed about the theme of the night (Contemporary Chianti). All twenty eight guests were very pleased about the courses especially as the staff was able to constantly inform them how the concept and various ingredients incorporated into each dish. Overall it was a rather smooth simulation for the events
Sadly the simulation dinner concluded everyone’s time in Florence as the group headed to New York within the next two days. Many of the students were sad to leave Florence and were anxious to plan their next trip back along with the thought of reapplying for more courses at Florence University of the Arts. But at the same time we reflected with understanding upon the importance of all the work that has been done for all the events that will transfer our team to the Big Apple. Everyone was prepared for the nine hour flight back to the States. Brochures, menus, and other necessary items for each event have departed as well. Today begins the next round of preparation as the students begin to work on the menu and set up for Queens and De Gustibus at Macy’s lined up for Tuesday and Wednesday.
Last chance to purchase seats at De Gustibus at Macy’s Herald Square on October 24, 2012, visit De Gustibus’s website for more information.
We will be sending updates, news flashes, and behind the scenes sneak peaks directly from NYC. Follow us on Twitter and Facebook!