By Francisca Tan, Austin Community College
About Me & My Project (June 19 – July 5)
For over 20 years, my life has been defined by the steady rhythm of a professional kitchen. I have managed high-volume service for 2,500 students in Texas and maintained the standards of a Michelin-starred pastry department in New York. But today, I am taking a step back to follow my heart, combining my industry experience with my studies in economics and large-scale operations to deepen my understanding of food systems and community.
My global research journey begins today, June 19, as I fly to Milan and head back to a place very dear to me: Alba, Italy. This is my second study abroad trip here, so I am grateful to already know the school and town.
Back in the Italian Classroom: Slow Food, Layer by Layer
Stepping into the kitchen, I feel at home, but with a fresh perspective. The air here carries a faint, constant aroma of roasting hazelnuts from the nearby Ferrero factory. This term, I am focusing on two specific classes: Pies and Tarts, and Laminated Dough.
*Picture: Connecting with the land—exploring the beautiful fields and local agriculture of the Piedmont region, Summer 2025.
In the U.S., our kitchens often focus heavily on speed and volume. Here, I found patience. Our instructors teach us to respect the local Ancient Grains and the legendary Tonda Gentile hazelnuts, understanding each ingredient’s heritage and purpose. Making laminated dough by hand is a true lesson in Slow Food philosophy. It requires time, precision, and feeling.
Beyond the kitchen, I am excited about the field trips arranged by the school. We will visit local stores, traditional flour mills, and hazelnut groves to see exactly where our ingredients begin their journey. Walking through the markets and seeing how a simple pastry brings a neighborhood together in a local Pasticceria reminds me of the true soul of food is found in community and connection, not just business.
Travel Plans, Hopes, and Apprehensions
Outside of class, my time will be split between field research and exploration. From June 25 to June 27, I have a weekend getaway planned to Switzerland, traveling from Alba to Tirano, taking the scenic train of Bernina to Chur, approved by UNICEF, and exploring Milan for a day before returning to Alba.
*Picture: Back in uniform at the Alba Accademia Alberghiera with Chef Paolo, ready to learn, summer 2025.
To be honest, even on a second trip, I still feel a little nervous. Navigating a foreign language during research is daunting, and it is a challenge to switch from being the leader with the clipboard to a quiet student in the kitchen. However, I plan to make the most of my fellowship by staying humble, listening carefully, and practicing my craft every day. I cannot wait to share the technical secrets and stories I find along the way.
Ci vediamo ad Alba! (See you in Alba!)
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