The trends are clear as you walk through major shopping centers, city streets, and entertainment complexes: more and more fast-casual, limited service, and casual dining concepts are on the rise. It seems that the future of the restaurant industry is moving away from traditional fine dining service. As Restaurant magazine reported from their coverage of the 2015 Estrella Damm Gastronomy Congress convention, “People want to be comfortable and enjoy their food in a relaxed environment, which means stuffy service just isn’t what people want any more” (The future of fine dining, 2015). But does fine dining necessarily have to mean stuffy? At Vita Nova, we make it work. We still learn all of the steps of fine dining service and high quality food production, yet we innovate to make our dining experience more modern and relevant at the same time. Here are some of the many reasons why it’s good that fine dining is not disappearing for the students and guests at Vita Nova: 1. When guests are expecting a leisurely meal, it allows student chefs and servers to learn and focus on perfecting the details without feeling like they have to rush and turn tables quickly. The food tastes better, the service is more detailed, and the guests get to relax because by marketing Vita Nova as fine dining, guests are expected to take their time. We don’t slow down very often in our lives, so it’s a gift to offer that to locals, students and their families, and professors. 2. Many upscale restaurants define themselves by the details of their wine service (Berenguer & Ruiz, 2009). Since we have such an amazingly stocked vinotec and a student sommelier position each night, we can learn more about beverages in the restaurant industry while also offering a wide variety of wines from around the world to our guests. We learn about food and wine pairings, pronunciations, and descriptions. Since it’s already a practicum for restaurant management, it also can act as a practicum for beverage management. It makes sense to elevate our level of overall experience to take full advantage of our wine education and delicious selection for guests. 3. When the students learn to execute a very high level of service, it prepares us to deliver quality service in our future careers. As Donna Laws, Business Administrator for the Hospitality Business Management department mentioned to prospective students touring Vita Nova, if you train at a high level, you are equipped to work anywhere in the industry up to that level. The students benefit from being held to very high standards, whether they seek to work for the Ritz Carlton upon graduation or open their own casual concept. 4. Even though it’s less popular than it once was, fine dining means a lot of attention given to the guest, every effort made to create a memorable and beautiful experience, and a lot of thought given to the menu and its execution. The spectacle of 10 servers working together to serve entrees to a large party in unison makes each guest feel like the most important person in the room. Who wouldn’t want that? It’s a treat to go there and that makes it even more special. 5. Could we really get away with our tableside liquid nitrogen churned ice cream on a warm skillet cookie? The whole meal really leaves a realistic impression of the level of service the students are able to achieve. We’re sort of famous at this point. By keeping Vita Nova as a fine dining restaurant the amazing managers/chef instructors can keep innovating and adding amazing details to delight and thrill our guests. Creative thinking, experiential dining, and attention to detail are important concepts no matter where our paths lead us next. Written By: Jenna Pekofsky
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At Vita Nova, most of the lab takes place in the restaurant itself however there are a few occasions where the students take their skills outside the lab and run a special event. This gives them a great opportunity to see the small details that go into putting together an event and the great feeling that comes after an event is completed successfully. Whether it was prepping and cooking the food or serving to our guests, the students were hard at work putting together an unforgettable experience for all. The ambience was of pure elegance with large round tables and beautiful earth tone colors all throughout the room. The food was nothing but perfection being plated by the students as each course was served. Live performances occurred throughout the night from musical groups of the University ranging from vocal groups to string quartets. Several students taking the restaurant lab have an interest in going in to event planning upon graduation. This includes planning weddings, business meetings, or even large conventions. This event provided a great learning experience and will be extremely beneficial in the students future endeavors. Vita Nova gives students a large advantage in the professional world regardless if entering the restaurant industry. One key reason students are so successful in finding jobs upon graduation is that they learn the theory in the classroom and get industry experience in the restaurant lab. The Vita Nova restaurant provides an opportunity to learn how to work in a team under pressure and how to manage situations that occur in an operating business. This management experience gives our students an understanding and experience of what its like to work in the real world. In the United States today, the service industry is the fastest growing and has the most opportunities for graduates. This is why HBM students get great jobs at companies such as Marriott International, Bozzuto Real Estate, Bloomberg, Nordstrom’s and many other restaurant, country club, and Hospitality businesses. The Vita Nova experience prepares them for careers in this industry. Dr. Sheryl Kline, Chairperson of the HBM department, is a frequent guest to Vita Nova. While sitting down with her, she gave her take on just how amazing Vita Nova is. Q: Through your dining experience at Vita Nova, briefly describe the atmosphere. A: The atmosphere of Vita Nova is one that you can find in NYC or LA: Refined elegance. Vita Nova is a beautiful place to celebrate special occasions, meet friends or have meetings while dining. Q: What do you look forward to the most when dining at Vita Nova? A: Seeing the students in action. I have had the opportunity to teach many of the Vita Nova students in the Introduction to Hospitality class and when they are working in Vita Nova I see their competence and skill. It makes me so proud of how well they do in the class. And the food is pretty good too. Q: What is your favorite food made by the UD students? A: That is not a fair question. I like it all and I find it hard to keep the weight off. But of course I love the Crème Brule, a Vita Nova classic and I am impartial to about everything on the buffet. Since the dinner menu rotates each semester, I have many favorites and cannot pick one. Q: In your opinion, what is the greatest thing about Vita Nova? A: Our students. They are the best part of Vita Nova. What makes Vita Nova an outstanding experience is our faculty and staff who create an atmosphere where students can learn while taking excellent care of our customers. It is clear that Vita Nova has such a positive impact on the students. During their time in the labs, they not only learn the crucial skills to being successful in the industry but also have fun and make friends while doing it.
Vita Nova is responsible for the practical training that helps our students go from successful people to the next big name in hospitality. Our upcoming group of graduating Seniors are no different! With many of them going into great Hospitality jobs, we thought we'd take our last blog of the semester to feature them and their hard work! We are all so proud! Samantha Gambino Post Grad Plans: Global Customer Support Team at Bloomberg L.P. Favorite Memory at Vita Nova: "After the Board of Trustees Dinner last fall semester, the whole Front of House stayed late to polish and clean and we got to listen to music. It turned work into a fun bonding experience for the students" Abby Glauberman Post Grad Plans: Stanley Martin Homes as an Assistant Neighborhood Sales Manager in Northern Virginia. Favorite Memory at Vita Nova: "I loved putting on the Board of Trustees dinner last Fall. Working late with my fellow classmates to put on a great evening for our guests. I enjoyed all the bonding and friendships that were built through Vita Nova that will last a lifetime. " (Pictured 2nd from the right) Giuliana Lorusso Post Grad Plans: Rooms Division Management Trainee for Starwood Hotels and Resorts Favorite Memory at Vita Nova: "I loved how close the students became with each other, as well as with Chef Joe and Debbie because it made coming into Vita just as fun as it was educational!" (Pictured front, 3rd from the right) Emily Barbey Post Grad Plans: Global Customer Support Team at Bloomberg L.P. Favorite Memory at Vita Nova: "My favorite memory at Vita was blasting "Closing Time" with our instructor Nick Waller while we polished silverware and cleaned up." (Pictured right) Kayla Weinstock Post Grad Plans: Convene: Meeting Rooms and Conference Centers Coordinator Favorite Memory at Vita Nova: "I loved being able to spend time with some of my favorite people who I met in HRIM. One of favorite memories is when Nick dressed up as Austin Powers for Halloween." Gianfranco DiStefano Post Grad Plans: Rooms Division Management Trainee for Starwood Hotels Favorite memory at Vita Nova: "I loved working alongside Debbie baking bread during Dinner Lab!" Rachel Cuntala Post Grad Plans: Sales and Marketing Associate for Bozzuto Favorite Memory at Vita: "I don't have a single memory that stands out in my mind, just a collection of memories and bonds that will last a lifetime!" Alison Sprong Post Grad Plans: Attending The Culinary Institute of America accelerated culinary program Favorite Memory at Vita Nova: "My favorite memory was when one of the guests complimented the food I made, and I got to go out and talk to them just like a professional chef would!" Stuart Issacs Post Grad Plans: Starwood Revenue Management Manager in Training at the Boston Sheraton Favorite Memory at Vita Nova: "My favorite memory was making bagels in Debbie's Breakfast lab!" (Pictured 2nd From Left) Michelle Sansiveri Post Grad Plans: The Waldorf Astoria NYC, Rooms Division Manager Trainee Favorite Memory at Vita Nova: "When I spent an entire day in the Vita Nova kitchen cooking a Thanksgiving feast for family dinner when I was Sous Chef!" Guido Iammatteo Post Grad Plans: Sales and Marketing Associate at Bozzuto Favorite Memory at Vita Nova: "My favorite memory after completing HRIM 489 at Vita this spring wasn't as much an event as it was a feeling. It was a feeling of confidence that I felt on two occasions, in both of my final weeks of each FOH and BOH rotations. In both rotations, the gained confidence equated to empowering myself to take charge and lead by example. It is a sensational feeling when you can see how the practical details behind what we learn, come together to WOW our guests." As this semester comes to a close, I would like to thank all of our dedicated readers, guests, parents, professors and the HRIM department for making Vita Nova such an enriching experience. As a graduating Senior myself, I am feeling the utter nostalgia of leaving the lab. As time goes on, I will always remember Vita Nova. All in all, it's just another day living la Vita Nova.
As many of you have seen, Vita Nova social media is full of pictures of students doing hands-on work in the restaurant. These pictures are high quality shots from a UD student Chris Merken. Chris has graciously volunteered his services to Vita Nova this semester in order to produce real-time pictures of Vita Nova in action. His participation this semester has allowed us to show aspects of Vita Nova we were unable to capture ourselves. Chris Merken is a Junior in the UD Political Science program. He studies Political Science with a concentration in American Politics, along with Legal Studies and Political Communication. After Graduation, he hopes to continue onto Law School. He will also apply for the Fulbright Scholarship to pursue a Masters Degree abroad. Chris spent last summer as a White House Intern in the Office of the Vice President of the United States. He has also performed in three operas and competed in a marathon. Photography is mainly just a hobby for him, but you would never know it. This goes to show how talented the students that walk through Vita Nova truly are. From everyone at Vita Nova, we would like to thank Chris for capturing the beauty of life in the lab, all while making us look so good!
So far, this blog has focused on the final portion of the Vita Nova Practicum; the Dinner lab. As many of you know, Vita Nova is also open for a Buffet-style Lunch. This lunch is also run by Vita Nova students. The students in this lab have completed the first round of the practicum, also known as the Breakfast Lab, and they are moved into the Lunch lab to start perfecting their fine-dining skills. The Lunch lab focuses primarily on solitary work in order to grow the skill set of the individual. Each student will prepare foods by themselves, as well as serve tables by themselves. This is a little different than the Dinner Lab where each student has a partner. For some, this is their first time in a live restaurant setting. The Lunch Lab is a way for students to slowly learn how to serve in a fine-dining setting without it being as fast paced and detailed as the Dinner Lab. This lab is once a week for about a 5 hour shift, and it teaches the Students the skills they will need to perfect Dinner Lab Service. The Breakfast Lab is the first lab that the Students must take. This Lab is run by Chef Debbie Ellingsworth, and it focuses solely on kitchen and baking skills. This Lab is also once a week for a couple of hours. Although the lab starts at 8am, Debbie works hard to make the students have as much fun as possible! This lab is the most free-form, and the least amount of pressure. For the final, Chef allows the Students to create their own dish out of any of the ingredients in Vita Nova. This part of the lab turns Ramen-Noodle-Cookers into the Chefs that put out dishes like Ahi Tuna and Duck Breast. As you can tell, Vita Nova is a complex beast that is only perfected by a lot of practice and hard work. The Breakfast and Lunch Labs are just as important as the Dinner Lab in growing each student into a Restauranteur. From Freshman year all the way to Senior year these students are just living la Vita Nova!
The Bistro is a hidden gem at the Vita Nova restaurant. The room itself is secluded from the Vita Nova dining room, which allows for the Bistro to take on a more casual flair. Not only are the dishes a smaller fare, but The Bistro is home to many student collaborations throughout the semester. Vita Nova is fortunate enough to collaborate with more than just the Hospitality Department in order to create amazing events. You can see art from the UD Art Program, hear UD Music students play, and also watch UD Theater students perform. The collaborations show just how many working parts go into making the Vita Nova magic happen. Vita Nova Live MusicThe Bistro is very lucky to have so many talented students go through its doors. Among those talented students are the UD Music Department. These students play their amazing music to accompany dinner, and surprise and delight guests with their talent. On March 11th, Jonathan Bergh and Jasmine graced us with their talents, and they blew the guests away with the music they produced. On March 17th, Stephanie Schrader, Tristan Leung, and Kati Lockwood played for our guests. On April 15th, UD's acclaimed Acapella group, Vocal Point, graced us with their presence. Our last musical event this semester will be by Frank Sokolovic, a bass player in the Symphony Orchestra on campus. Each Vita Nova Live continued to surprise and delight the guests in The Bistro. Ranging from Freshman to Upperclassmen, these students showed how much talent the University has to offer. Accompanied by one of our delicious entrees, there is little left to the imagination about what heaven must be like. Vita Nova Dinner and a ShowThe Bistro has teamed up with the University Harrington Theater Group to provide a dinner and a show! This Friday, the group performed a cabaret version of their upcoming April play at The Bistro. This play is all about dating in the 21st century, and even takes place in a restaurant named "The Bistro". The students did an amazing job, and the guests could not even tell the difference between Broadway and UD! If you go to the play, keep your eye out for Vita Nova's theatrical debut as it will be the restaurant featured in the play. Vita Nova Art OpeningThe Bistro has also collaborated with a UD Art major, Emily Tucci, to showcase her art on its walls. The Bistro also held her first Art Opening on March 22nd. Emily's art features African animals and helps to inspire people to consider wildlife conservation. Emily's opening had an amazing turn-out, and we are so happy to have featured her artwork this semester! As you can tell, Vita Nova's best kept secret is The Bistro. A host to many events, it bridges the gap between Hospitality and so many other organizations on campus. The next time you are wanting to try something new, come to The Bistro! It might be the closest thing to perfection you'll ever see!
As you can tell from my last blog post, the students of Vita Nova are among the-best-of-the-best. These students spend long grueling hours together working to be a part of such an elaborate dining experience. As proud as the instructors are of their students, you can imagine that they are even prouder of the students that have matriculated and become Super Stars in the workforce. One of the best parts about Vita Nova is that the restaurant is always open to the alumni that wish to relive their "Glory Days" in the practicum. This semester, we were paid a visit by two alumni that are greatly missed! Samantha LaRosa and Kenny Meyers came to eat their first dinner back at Vita Nova as alumni students last Friday. Graduated in 2014, they have both gone on to do some special things in Hospitality! Samantha has been recently promoted to Property Manager in a Bozzuto Group property in New Jersey, and Kenny has also recently been promoted to General Manager of Home wood Suites right here on the UD campus! With not even being matriculated for two years, their promotions show just how talented the students that pass through Vita Nova are. Sam and Kenny also represent how close students in the Vita Nova lab become. After working as rotational partners in the Kitchen portion of lab, Sam and Kenny knew that there was something special about their relationship. Now, two years later, they celebrated the place that brought them together! Here at Vita Nova, we specialize in everything from nitro-churned ice cream to match making! We want to thank Sam and Kenny for paying us a visit, for showing off how great our alumni are, and for giving us our very own Vita Nova love story!
From reading this blog, you can tell that the students here at Vita Nova have a lot on their plates, and you saw first-hand as we followed Liz around last week for the day how intense it is to work at the restaurant. Don't get us wrong Vita Nova is a challenge, but with every challenge there is a finish line in sight. The students experience their first triumph this week when the time to switch from kitchen to service and from service to kitchen has come. The Mid-Semester role switch is the first mountain that these Vita Nova students have successfully climbed. Whether they were in the front of the house serving the guests or the back of the house making and preparing the delicious meals, they have spent half a semester mastering their craft. It is at this point that the Vita Nova team decides to give the students a role reversal and have them switch which part of the house they are in. This switch signifies that the students have perfected their current role, and that they are in for a whole new set of challenges for the rest of the semester. The Mid-Semester switch is just another way that the Vita Nova instructors make sure that the students that matriculate from the lab know every inner-working of a fine dining restaurant. By the time that they have mastered one of the aspects of the lab, it is time for them to grow even more and learn another aspect. This will leave them masters of both front and back of the house by the time the semester is over. Students become nostalgic about their past roles, and they become apprehensive about what is to come for them in the roles outside of their comfort zone. The first week of the switch, Vita Nova closes down for an entire day to do extensive training with the students so that they are comfortable in their new roles. When Vita Nova's door open the next day, the students are ready to take on the new challenges the role reversal brings. New waiters and waitresses will greet the guests, and new chefs will be perfecting Vita Nova's delicious menu. After going through Breakfast Lab, Lunch Lab, and two rounds of extensive training, our students are more than ready for the challenge. As you can see, Vita Nova has many moving parts. The students are constantly rotating into new positions, and even new territory. One student will be the head chef one night, and later in the semester be the dining room manager another night. This is what makes Vita Nova so special and so fresh after all this time. The stakes are high, the challenges are new, but our students are the best of the best. All in all, it's just another day of living La Vita Nova.
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The StudentsThe students of the Hospitality Business Management program at the University of Delaware share their experiences at Vita Nova Archives
November 2020
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