Chef Enzo Paparella of Bari Foods delivered a brilliant presentation on imported Italian foodstuffs to culinary students at the Melbourne campus. Chef is the third generation of his family that visits to growers annually in Italy to personally select tomatoes for canning and importing under the Bari label. Chef brought a selection of imported canned goods for the students to taste and discussed how preservation and processing differ in Italy and the US. Cipollini onions, fire roasted artichokes and peppers, Mostarda and, of course, tomatoes were on the menu.
My instructors believed in me. They were more than instructors, they tried to get to know you as a person and tried to understand your goals so they could push you towards them. Student services helped me find a job before I even graduated. Everyone was dedicated to my overall success.
