USF students learned more than pasta making during a special culinary demonstration.
They gained insights into upscale cuisine and hospitality careers from The Ritz-Carlton's
Executive Sous Chef Andrew Thompson.
This collaborative event was coordinated by Eda Alphan, assistant professor of instruction at the School of Hospitality and Sport Management as part of her International Food and Culture course. Throughout this popular interdisciplinary
class, Alphan provides opportunities for students to gain a deeper understanding of
global cuisines and cultures through engaging experiences. This high impact practice
of experiential-centered learning is the current focus of USF’s Quality Enhancement Plan to provide students with opportunities to build skills beyond the classroom.
"As faculty continue to find innovative ways to incorporate these meaningful experiential experiences into their curriculum, our students benefit from increased career confidence and future success,” said Interim Regional Chancellor Brett Kemker.
The Ritz-Carlton eagerly partnered with USF to connect with and recruit local talent, turning a class activity into an opportunity open to all interested students.
I believe this collaboration is highly meaningful for our students, the School of Hospitality and Sport Management, USF, and The Ritz-Carlton alike, as it strengthens academic-industry partnerships and highlights the power of experiential learning in hospitality education.
Eda Alphan
Students, faculty, and staff with Chef Thompson
As Chef Thompson prepared several pasta dishes with ease and finesse, students had the unique opportunity to interact directly with a professional chef. He happily answered questions about his process, profession, and even his personal career path.
“My interest in cooking was sparked when I was young, cooking beside my grandmother.
We made an omelet together and I was hooked,” said Chef Thompson as he reminisced
about his culinary beginnings.
Throughout his demonstration, Thompson spoke of The Ritz-Carlton's commitment to quality,
which was supported by his use of a variety of fresh ingredients including tomatoes
that are delivered directly from the Tomato Thyme farm in Plant City. With an expansive
culinary background, Chef Thompson praised The Ritz-Carlton, Sarasota as one of the
finest dining establishments and urged students to apply for open positions, highlighting
the company’s commitment to mentoring and developing local talent.
This experience blended cultural learning, practical skills, and real-world career insights to make a positive impact on students and the community. Although not every student in attendance aspired to a culinary career, the experience with Chef Thompson inspired them to explore their passions and pursue their goals with determination.
Chef Thompson tosses pasta during his demonstration
Eda Alphan with students
Photography by Khalil Garcia, University Communications and Marketing.