The Multicultural Student Center at the University of Central Florida held their annual Taste of Hospitality learning event on Tuesday, November 7.
Students with a UCF ID were invited to try free samples of multicultural food prepared by the Rosen College of Hospitality Management’s catering department. This is the fourth annual event of its kind, yet this is the first time that the MSC has collaborated with the Rosen College.
The “come and learn” experience was reflective of the MSC’s core purpose, to enlighten Knights about cultural diversity through educational programs.
“We want to get the word out about the MSC, and diversity of course,” said Kenisha Thomas, co-cultural director of the MSC. Lauren Stevens, student director for Rosen Life, added that “this is an event to have fun and get students involved, that’s Rosen Life’s purpose.”
In previous years, the selection of food items was inspired by the cultural backgrounds of different professors at UCF. Now, however, a survey of Rosen students’ interests ultimately decided which countries would be brought to the table.
The selected countries and their corresponding food items were:
Germany, Brezlen – A soft salted pretzel.
United Kingdom, Fish and Chips – Fried battered fish and potatoes.
France, Crepes – Thin pastries rolled around sweet fruit and served with syrup.
Greece, Gyros – A flatbread wrap commonly filled with lamb, greens, and tzatziki sauce (greek yogurt with garlic and spices).
Australia, Pavlova – Meringue surrounded by a baked crust and topped with cream and sweet fruit.
United States, Barbeque sliders – Small sandwiches of marinated or rubbed smoked pulled pork.
India, Samosas – Fried dumplings with savory fillings such as lamb, potatoes, or even cheese.
Jamaica, Jerk Chicken – Grilled chicken marinated or rubbed with hot spice mixtures meant for use in jerky.
China, Egg rolls – Small fried units of vegetables and/or meat rolled in thin pastry.
Japan, Sushi – A sliced and partitioned rice roll that varies in fillings, commonly fish and greens.
Organizers of the event estimated that each Taste of Hospitality draws around 150 to 200 students. The first 50 students who completed the circuit of samples were given an MSC tote bag containing prizes.
Chef Renee Bence of the Rosen College spent 13 hours over two days to prepare the food for this crowd almost singlehandedly. While students ate, she sat by and smiled.
“It’s nice that they appreciate it,” Bence observed. “The College spends money well, everything they do is in the benefit of the student and everything they like to do.”
The next day, on November 8, Bence will serve the State of Florida’s Board of Trustees and Board of Governors. Bence reflected on her busy schedule, giving some credit to her aides in the kitchen:
“It really takes all of us as a team to get this done; I cook, and my assistants set up and clean up,” she said.
Bence has worked with the Rosen College, a 13-year-old school, for 12 years. Her job title “Senior Lab Technician” doesn’t quite imply it, but Bence is deeply involved in most kitchen related undertakings of the College, teaching catering classes, restaurant operating classes, and others.
Richard Grant, a senior Entertainment Management major at the Rosen College, found the event as he walked from one class to another. Grant visited every “country” for a quick bite, something that he says was exciting, but nothing new to him.
“I’ve been to Europe at least nine times,” he explained. Grant’s parents believed that it was important for their children to be cultured, sending their son on multiple vacations to every country between France and Greece.
“I was definitely raised to understand that food was one of the most, if not the most important definitions of a culture,” Grant said. “You are what you eat.”
MSC organizers of the event are hopeful that their partnership with the Rosen College will mean growth of their user base, and they expect their next Taste of Hospitality in the Fall of 2018 to be an even bigger success.
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