My Story: My name is Samantha Drinkwine. I am a student at the University of Wisconsin Stout. I am majoring in Hotel, Restaurant and Tourism Management. I was lucky enough to get the last spot in a program that has a two year waiting list! This Summer, I have the opportunity to Study Abroad in Bordeaux, France. I am asking my community to help me participate in an educational experience of a lifetime! This opportunity will give me the hands-on experience I need to excell in the fast-paced, cutting edge world of the hospitality industry.
Unfortunately, getting a last minute spot has left me with little time to save the money needed for this experience. I am a full time student, who works part-time as a waitress. I have applied for both finacial aid, and many scholorships. I am not simply asking for a donation. I am asking you to join me in Bordeaux! I promise to update you with pictures and what I learn. I will post regularly so that you can experience my journey with me.
By supporting me, you will be making a significant difference in my education and affirming that dreams really do come true!
Any amount of a donation will be greatly appreciated, and again thank you very much for taking time out of your day to read my page!
This program only holds ten spots, and is faculty led by industry-recogonized Peter D'souza! This program has a two year waiting list.
The art of fine wine and food pairing has been practiced and perfected over the centuries in many countries all over the world. Over time, the ancient pairing masters shared their techniques across these country borders and the craft has grown into a worldwide phenomenon. Understanding the practice and respecting the fine details of cross-cultural flavor pairing is an essential and noteworthy skill in today’s industry.
Seize the opportunity to learn from some of these masters in France; where this tradition has a deep-rooted history and the practice has evolved into a respected science. Gain authentic international experience as you learn to match the wine and food of France with the U.S. from the French and American masters themselves.
What I Will Learn:
Learn how to use flavors, textures, and components present in food and wine as complimenting strategies. Dive deeper into the menu planning, food preparation, cooking methods, and wine tasting etiquette with food in a formal dining environment. Highlights of this French adventure will include visiting cultural sites, winery and vineyard tours in Bordeaux where you will have direct contact with winemakers and their special wine-making techniques. Other highlights of the trip include dining at French restaurants, cultural site visits, and hands-on cooking.
Location: Bordeaux & Paris, France
Known for its advanced taste in food wine and fashion, Paris offers many attractions worth a visit. As well as being the home of Romance and art, Paris is home to monuments of many sorts such as museums, historic buildings, statues, churches, art galleries, fountains, historic houses, and traditional Parisian cultural sites. As you journey down the cobblestone streets with a baguette in your arms and the aftertaste of some French wine lingering on your tongue, witness all the timeless love and beauty only Paris can offer.
Faculty Leader Peter D'souza:
I have been teaching food and beverage courses at University of Wisconsin-Stout for the past 27 years. Stout is known for its hands-on minds-on philosophy of instruction and is a national leader in its programs. My expertise is in the area of full-service restaurant management, culinary management, wines and spirits, wine and food pairing, and professional dining etiquette. I am also the coordinator of "Rendezvous", a full service restaurant managed and operated by senior students in the Hotel, Restaurant, and Tourism Management program.
Before joining Stout, I graduated with a BS and MS degree from the Institute of Hotel Management, Catering Technology and Applied Nutrition in Bombay, India. I was a Chef for Taj Mahal Intercontinental Hotel in Bombay, India and specialized in French, Continental, and Indian Cuisine. I then obtained my Master's in Hospitality and Tourism and Education Specialist courses from UW-Stout. Some of my accomplishments have been the recipient of a gold medal at the National Restaurant Association Culinary Salon in Chicago, and a bronze medal at the International Culinary Olympics (IKA-HOGA) in Frankfurt, Germany. I am also the recipient of the "Chef Herman Breithaupt Foodservice Educator of the Year Award" by the Council of Hotel, Restaurant, and Institutional Educators (CHRIE).
I have taught the International Wine and Food Pairing course at University of the Balearic Islands (UIB) in Majorca, Spain for the last 14 years, Southern Cross University, Coffs Harbor, Australia, and in France (Paris and Bordeaux), Summer 2012. Highlights of each trip were visits to vineyards, wineries and cultural sites. The students are then evaluated on preparing a formal 7 course dinner matching wine with food. Plans are to continue the study abroad programs
*Descriptions and Photos are courtesy of UWSTOUT Wine & Food Pairing- France 2015 Courses
- Tong Vang
- Julie Anderson
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