Day 7
We said goodbye to Raelene, Megan, and Trevin – thanks for visiting us! Brian and I then went shopping for the rest of my “lab” supplies (baking soda, baking powder, lemons, milk, cream, vinegar, etc.) so I can prepare for each day. We then made our way to Eataly for some lunch where I had my first taste of authentic “Sfoglia rina” pasta with traditional ragú alla Bolognese – terrific! From there we strolled to the campus where I’ll be teaching at Florence University of the Arts (FUA) at Via Ricosoli 21. We had faculty/staff orientation, a technology orientation, and then got to see our classrooms for the first time. This particular facility is recently renovated and opened in spring 2019 so very modern. My particular classroom is typically used for winetasting classes, so there are “troughs” built into each bench for spitting! Very luckily, I also have a sink right in the room – and will lecture via AppleTV/Powerpoint – so that is nice. The Apicius Culinary Arts program is taught in the building one floor up from my classroom – that is where my students and I will make cheese and gelato with the chefs at FUA, and also do an olive oil class/tasting. Dinner with all USD participants tonight and first day of class tomorrow!