MAYS LANDING — Atlantic Cape Community College’s Academy of Culinary Arts (ACA) raised $2,070 during its annual Italy Dinner fundraiser on April 2 at Carême’s, the College’s student-run gourmet restaurant, on the Mays Landing campus to support its 18 students who will be attending the Marco Polo Study Abroad Program in Italy next month.
“The Italy Dinner fundraiser is more than a single evening of great food; it is an investment in the future of our culinary students. By supporting their upcoming journey to Italy, we are giving them the opportunity to experience authentic regional cuisine at its source, deepen their cultural understanding and bring that knowledge back to enrich our community,” said Joseph Sheridan, director, Academy of Culinary Arts and Hospitality Management. “Experiences like this help bridge the gap between education and industry. They help to prepare our students to enter the workforce, with confidence, skill, and a global perspective. This fundraiser plays a meaningful step in shaping the students' culinary points-of-view.”
This year the ACA welcomed back guest Chef Felice Santodonato, who has over 20 years in the catering and hospitality industry from Italy and Switzerland to China and the United States. He is a co-owner and Chef Ambassador of a multi-national consulting organization, and teaches gastronomy at the Professional Public Institute of Hospitality Management of “Tor Carbone” in Rome, Italy. Chef Felice was joined by Chef Sommelier Nico Santucci (left), also from Rome.
Their visit was made possible thanks to the generosity of Giacomo Berselli (center) and the Marco Polo Institute, which has fostered a long-standing partnership with the ACA by facilitating enriching study-abroad opportunities for ACA students since 2016.
Chef Felice (right), with help from 18 ACA students, prepared the evening’s regional Italian-inspired menu, which featured an antipasto of artichoke souffle in artichoke with traditional Modena balsamic vinegar DOP; a first course of paccheri with carbonara cream; an entrée of veal brisket with Nebbiolo, mustard fondant potatoes and extra virgin olive oil; and lastly, a dessert of pastiera with orange sauce and green apple granita (traditional Easter cake).
“Equally important was the role our students played in making this event a success. Working alongside international chefs, they gained invaluable experience in a high-level culinary environment. Experiences like this help refine their techniques, strengthen teamwork, and develop the discipline and creativity required in the professional kitchen. These are lessons that cannot be taught in a classroom alone,” said Sheridan.
From May 26 – June 6, 18 ACA students will travel to Italy to take part in a 17-day educational excursion that will feature informative lectures and hands-on instruction from culinary and food & beverage professionals across various sectors of the culinary industry, including vintners, farmers, cheese producers, olive oil producers, balsamic vinegar producers, coffee producers, cured meat specialists and chefs.
The students will take part in 25 hours of hands-on cooking classes; 26 hours of field trips to wineries, food producers, farms and more, as well as 26 hours of cultural tours to Cinque Terre, Rome, Turin and Venice. The Marco Polo Study Abroad program offers students the opportunity to study the cuisine and culture of three distinct Italian regions: Lazio, Emilia-Romagna, and Piemonte. The focus will be on learning and working with many of the key ingredients that make Italian cuisine known worldwide. These ingredients include wines, charcuterie, breads, cheeses, pasta, coffee, and other regional specialties.
“International travel provides students with the opportunity to immerse themselves in diverse culinary traditions, enhancing their skills and broadening their perspectives. This experience not only shapes their personal growth, but also makes them more marketable to employers,” said Sheridan. “The scholarship funds raised from the Italy dinner, along with the generous support of the Atlantic Cape Foundation, are instrumental in helping ACA students take advantage of these opportunities, allowing them to gain hands-on experience and realize their dreams.”
Students may use this trip towards their degree as a general education elective course.
Visit atlanticcape.edu/aca for more information on the Academy of Culinary Arts.
About Atlantic Cape Community College
Established in 1964, Atlantic Cape Community College is a Middle States accredited, Hispanic Serving Institution proudly serving the residents of Atlantic and Cape May counties. As a comprehensive, two-year community college, Atlantic Cape offers 47 undergraduate degree programs, and 34 certificate and workforce development professional series programs at its Mays Landing, Atlantic City and Cape May campuses. Atlantic Cape is home to the renowned Academy of Culinary Arts, rated the top culinary school in New Jersey, and for more than 50 years, our highly-acclaimed Nursing program. Atlantic Cape also partners with more than 30 colleges and four-year universities to offer students the opportunity to seamlessly earn a bachelor’s degree upon graduation.
