Iltavolone

Professor Gregg Stull of the Theatre Department has spent the summer and fall as a student at the Italian Culinary Academy in New York. After spending time in New York bootcamping the basics he was off to Italy to study at La Scuola International di Cucina Italian. Now he has started his stage (internship) at a Michelin-rated restaurant.

As part of his experience he decided to blog about his journey as a student of culinary arts. His writing beautifully captures his struggles as a student and how it has made him think deeply about how he educates as a professor. As Stull puts it “this project is about my quest to understand the nature of our students by becoming a student”. His writing about food will make you wish you could spend time in Italy and his thoughts on learning, college and teaching will make you think deeply too.