Post by Humber Global

In May, students from Humber Polytechnic's Culinary Skills, Culinary Management, Baking and Pastry Arts Management and Nutrition programs participated in a two‑week academic study abroad experience in Italy. Guided by Professors Chef Simon Stenekes and Chef Luciana Cuello, the cohort engaged in an intensive 14‑day exploration of Italy’s culinary, pastry, and food‑culture traditions. Their adventure featured hands-on workshops, guided tastings and tours of vineyards, sustainable farms, and artisanal production sites that connected classroom theory to real‑world practice.   Their gastronomic journey began in Rome, where they explored the city’s rich cultural heritage on a student-planned walking tour, concluding with a traditional Roman meal featuring dishes such as Supplì, Pizza alla Romana, Tonnarelli Carbonara, Cacio e Pepe, and classic Tiramisu, offering a delicious introduction to the region’s culinary identity. The group then traveled north through the peaceful town of Grosseto, on to Florence- the birthplace of gelato, then Pisa, Parma and Milan, engaging in various extraordinary experiences along the way. Some of the academic highlights included;   - A visit to a sustainable buffalo‑milk cheese farm and interactive cheesemaking workshop where they observed the production of mozzarella di bufala and burrata di bufala - A guided tour at Banfi Winery with a tasting at its One‑Michelin‑Star medieval castle - An olive oil sensory analysis session and production tour - An interactive gelato session with master gelatiere Vetulio Bondi - A Tuscan cuisine culinary lab at Florence University of the Arts - Production tours and tastings of Aceto Balsamico Tradizionale di Modena, Parmigiano Reggiano, and Prosciutto di Parma. - A visit to Lusenti Vini - an organic, family-run winery where the students were able to compare the small hands-on production to the large-scale operation seen at Banfi and tasted three beautifully handcrafted naturally bottle fermented wines. - A hands-on chocolate masterclass at the Barry Callebaut Chocolate Academy in Milan where the group prepared four Italian pastries- Torta Caprese, Crostata al Cioccolato, Tiramisu, and Torta alle Nocciole e Caramello.   Through these immersive experiences, students strengthened their technical skills, expanded their understanding of global food systems, and developed cultural awareness essential for today’s culinary and hospitality professionals. They returned to Canada with enriched perspectives, practical competencies, and meaningful international connections that will support their academic and career pathways. Rebecca Fitzgerald Kimmy Do Simon Ing

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