FUA in Florence and TuttoToscana in NYC
Alumni Interview with Rachel Murphy
Rachel Murphy shares her experiences studying at FUA both in Florence and in NYC in the TuttoToscana Program
Originally from the South Suburbs of Chicago, Rachel Murphy was attending culinary school at Robert Morris University in Chicago when she took advantage of the opportunity to study abroad at Florence University of the Arts. Originally from the South Suburbs of Chicago, Rachel Murphy was attending culinary school at Robert Morris University in Chicago when she took advantage of the opportunity to study abroad at Florence University of the Arts.
“I was lucky enough to study at FUA twice,” she writes. During the Fall of 2011, Rachel came to FUA in Florence or an intensive 6week program. She took courses in Traditional Italian Cuisine and Italian Regional Cuisine, and also participated in an internship at a local restaurant. “The classes that I took were intensive courses, just a handful of weeks, where there were so many new standards and beliefs about food and wine, as it is such a large part of the Italian culture,” Rachel shares about her learning experience at FUA.
The following year, after receiving a message about the TuttoToscana program with the James Beard Foundation, she decided to return to study with FUA in Fall of 2012. That year’s program included events at Queens College, De Gustibus Cooking School, and two events at the James Beard Foundation. “The program,” Rachel notes, “really highlights how important communication and teamwork are in the culinary industry, and how many moving parts must come together to create a memorable experience.” Always imaging herself as teaching at some point in her career, Rachel first began as an Adjunct Instructor with RMU, while working simultaneously in the kitchen as a Pastry Chef. More recently, she transitioned into the role of full time Instructor and Kitchen Manager for the Culinary Program at Robert Morris University. “Turning my career towards teaching allows me to have another perspective and dimension as a chef - being able to explain techniques, ideas, beliefs, and passions about the industry to the students,” Rachel explains.
To any future students looking into FUA, Rachel has two words: “don’t hesitate!” She believes the great opportunities that come from studying abroad outweigh anything that prospective students may be nervous about. After all, she shares, her time in Florence was her first trip out the US, and she was more than a little nervous. But the staff and instructors and FUA helped her to get settled and make the most of her time. Rachel concludes, “Take advantage of FUA’s wide variety of program and experiential learning opportunities through their restaurant, Blending newsletter, internships, the fashion store, events, and more!”
If you’re interested in getting in touch with Rachel, please write to This email address is being protected from spambots. You need JavaScript enabled to view it.
Photograph of courtesy of Rachel Murphy
