So you love food and its intersecting disciplines, and decided to get a degree in it... What’s next?
Join us for a talk with three presenters affiliated with the University of Gastronomic Sciences (UNISG) in Northern Italy on the unexpected career paths of foodies with degrees. Featuring GRLSQUASH’s very own Events and Editorial/Board Member, Maham!
This talk will highlight the intersectional applications of gastronomic expertise within the global job economy through the career stories of three UNISG affiliates (two alumni and one faculty). The personal stories and topic theme aims to demonstrate varying pathways for graduates in this field to contribute to society through their professional work, personal interests, motivations, and happiness.
Room: Jaharis 155, Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy at Tufts University
Jonathan Gebser, one of the early graduates of the University of Gastronomic Sciences founded in 2004. His passion for wine led him to Slow Food in 2009, and he now works as a curator of the Slow Wine Guide.
Paolo Ferrarini, Head of Communications at the University of Gastronomic Sciences and Managing Editor of The New Gastronome. He is the opposite of a social-media expert, but has been managing just fine since 2004.
S. Maham Rizvi, a 2016 graduate of the University of Gastronomic Sciences. Maham is a line-cook turned food researcher turned aspiring engineer. She now works at MIT, exploring her interests in tech and entrepreneurship, organizes at the Restaurant Opportunities Center, and is on the editorial board of a Boston-based womxn’s food, culture, and art journal, GRLSQUASH.