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Buon Appetito! Suffolk Culinary Students Study in Italy, A Recipe for Success.

 Culinary Abroad

 Students, L to R:  Brook Weibel (W. Islip), Robert Sawyer (Islip), Danielle Cintorino (Bay Shore), Samuel Keymel (Shirley), Sabrina Happ (Centereach), Michael Greene (Mastic), Jaime Aparicio (Hauppauge), Nora Fitzgerald (Islip), Kathryn Salame (New Rochelle, SUNY Oneonta), Kelly Gahan (Bayside).

Suffolk County Community College culinary students relax after a day conjuring delectable Italian delights in Florence, Italy this summer where the students honed their culinary skills under the guidance of renowned Chef  Andrea Trapani, Executive chef and the culinary and baking department head of Apicius International School of Hospitality, among others.

The students’ days were filled with class study and they also interned at a local restaurant and bakery and visited Parma and Modena the birthplaces of parmesan cheese and balsamic vinegar. While in Modena and Parma, they visited local production facilities of the two Italian kitchen staples.


Suffolk County Community College culinary students Kelly Gahan (Bayside) and Brook Weibel (W. Islip), plate a delectable dish while working in the kitchen at the Apicius International School of Hospitality in Florence, Italy this summer.