THIS MONTH'S NEWSLETTER: INSIGHTS FROM SCHOOL LEADERS IN THE MARCO POLO PROGRAM

In this edition, we hear from several school leaders involved in the Marco Polo Program, where they share their insights on how students’ study abroad experiences have benefited not just the learners themselves but have also enriched the broader educational communities. From academic growth to cultural exchange, their reflections underscore the lasting value of global learning.

Featured Institutions:

SCHENECTADY COMMUNITY COLLEGE

Dr. S. Moono,

President of Schenectady Community College

CULINARY INSTITUTE OF CHARLESTON AT TRIDENT TECHNICAL COLLEGE

Michael Carmel, CEC, CCE, CCA, AAC,

Director, Culinary Institute of Charleston at Trident Technical College

ACADEMY OF CULINARY ARTS,

ATLANTIC CAPE COMMUNITY COLLEGE

Chef Joseph Sheridan, MS, CEC,

Director, Academy of Culinary Arts and Hospitality Management, Atlantic Cape Community College

NEWSLETTER AUTHOR

Kelly McClay, retired Dean of the Academy of Culinary Arts, is the author of the first edition of the Marco-Polo Study Abroad newsletter. A passionate advocate for sustainable practices in the food service industry, she has long encouraged students to explore Italy, immersing themselves in its rich culinary traditions and culture. Her dedication to experiential learning and global education continues to inspire the next generation of culinary professionals.

Dr. Moono, thank you for taking the time to discuss your personal travel experiences, as well as your college’s perspective on the value of travel and education.

We’d love to hear your thoughts:

Do you believe international travel holds personal enrichment value? How do you think your students benefit from the Marco Polo experience?

Absolutely. International travel offers profound personal enrichment, particularly for culinary students who benefit from immersion in another country’s food culture, language, and traditions. Through the Marco Polo experience in Italy, our students are not just learning about Italian cuisine—they're living it. They gain firsthand exposure to authentic regional ingredients, traditional techniques, and the cultural context that shapes Italian food. Beyond the kitchen, students develop independence, cultural awareness, and a global perspective that enhances both their personal and professional growth.

In what ways has the Study Abroad opportunity positively impacted your program?

The Study Abroad opportunity has significantly elevated the reputation and appeal of our culinary program. It sets us apart by offering students an international dimension to their education, which many employers and four-year institutions see as a major asset. Students return from Italy more inspired, skilled, and confident—often sharing their experience with peers, which strengthens the learning environment on campus. Additionally, our partnership with the Marco Polo Institute has fostered valuable academic and industry connections that enrich our curriculum and community.

What advice would you offer to schools considering the Marco Polo opportunity for their students, particularly in terms of financial resources that could support participation?

My advice is to start early and build a strong support structure. Collaborate with your financial aid office to explore federal grants, scholarships, and study abroad funding options. Engage local businesses, culinary organizations, and alumni who may be willing to sponsor or mentor students. Also, consider organizing fundraising events or creating a travel scholarship fund. Transparent communication with students and families about costs and available support is key to making this opportunity accessible. The return on investment—both for students and your program—is truly worth the

Chef Carmel, as someone who has personally participated in the Marco Polo Study Abroad program, your perspective is invaluable. We appreciate you taking the time to share your thoughts. Here are our questions:

How do you think the Study Abroad Program influences the future careers of the students?

The Study Abroad Programs in Italy have been, and continue to be, an ethereal experience for our students that opens their senses to the world around them.  The tastes, smells, and visual experiences, cultural and historical underpinnings, and interaction with the artisans that produce the world’s finest food and wine contribute to the students’ curiosity and holistic understanding of the importance of the foodservice industry.  The trip sets the stage for the students’ success in future careers as chefs, managers, farmers, and better citizens of the land.  

What was your impression of the schools and instructors involved in the Marco Polo Program?

The schools are accommodating and spacious. The chef instructors and their students are always passionate and dedicated to learning and sharing their knowledge.  One of the most unique opportunities about this trip is the interaction between the college students, the chefs, and the high school students.  It makes you realize that no matter where you are in the world, and what language you speak, the language of food is shared by all of us.

How difficult was it to convince your institution that the Marco Polo Program would be a good fit for your students?

It is not very difficult to convince any culinary or hospitality program about the benefits of a study abroad program.  The value, benefits to the students and faculty, and the ROI with a trip like Marco Polo outweigh the costs (which are extremely reasonable) and the academic challenges or hurdles that ensue with a study abroad program. The Marco Polo Program also positions the college as a promoter of experiential learning.

As an aside, what really makes this program such an incredible experience is that the owner and president of Marco Polo, Giacomo Berselli, travels with each group. He hails from Parma, Italy, and is dedicated to educational values, sharing his love and passion for his homeland with everyone on each trip

Chef Sheridan, as one of the original program leaders offering the Marco Polo Study Abroad Program, your insights are especially meaningful. Thank you for discussing how the program has impacted your students and helped market your program. Here are our questions for you:

When did the Academy first offer the Study Abroad program, and what has been the response from your students?

The Academy first established its partnership with Marco Polo in 2016, sending students to Italy annually through 2019. After a pause due to the COVID-19 pandemic, we were pleased to resume the program in 2023, continuing to offer this enriching international experience to our students.

The Academy has long placed a strong emphasis on global learning opportunities for culinary students, thanks in large part to the vision of our former Dean, Kelly McClay(now retired). Around the time we connected with Giacomo Berselli, we had also recently lost a beloved retired faculty member who had previously curated student travel experiences to France. Meeting Giacomo proved to be fortuitous and timely, allowing us to continue our tradition of international culinary education in a meaningful new way.

What challenges did your program face when initially offering the Study Abroad option, and how have you addressed them?

Working with Marco Polo simplifies the logistics of planning an international experience for our students. Giacomo Berselli handles all key arrangements, including airfare, accommodations, in-country transportation, and a curated schedule of culinary and cultural excursions. While the experience is largely “plug-and-play,” Giacomo works closely with each school to tailor the itinerary to their specific goals and needs.

Coordinating the timing of a study abroad experience can be challenging, particularly when balancing it with the academic calendar. For our program, traveling after college commencement in late May has proven to be a successful model.

Cost can be a barrier for some students, but Marco Polo has been incredibly supportive in helping us overcome that. One highlight was a fundraising dinner featuring a visiting Italian chef, which drew strong community support. In addition, our students actively participate in fundraising activities throughout the year, and we’re fortunate to have the support of The Atlantic Cape Foundation, which provides scholarships to help make this opportunity accessible.

You've traveled with your students on several trips. How do you feel the program showcases the diversity of Italian cuisine?

Our trip primarily focuses on central and northern Italy, which offers a contrast to the Southern Italian cuisine that many of our students are most familiar with, especially here in Southern New Jersey, where “red-gravy houses” dominate the scene.

This experience broadens their understanding of Italian cuisine by introducing them to regional specialties that are less centered around tomato-based dishes. From the fresh seafood of Nettuno, to Prosciutto di Parma, Parmigiano-Reggiano, and Aceto Balsamico in Emilia-Romagna, to the rustic flavors of Piemonte, students gain firsthand insight into the diversity and depth of Italian culinary traditions. It’s exciting for them to realize how varied and locally rooted Italian cuisine truly is.

What do you believe is the most significant benefit to your program in offering this opportunity, and to your graduates?

The most significant benefit is perspective. Study Abroad allows students to step outside of their everyday environment and immerse themselves in another culture. It broadens their worldview, deepens their respect for international traditions, and often ignites a passion for continued learning and travel. For graduates, it sets them apart. They return with unique experiences, global awareness, and a deeper understanding of the profession, all of which enrich their culinary point of view and make them more versatile and competitive in the industry.

Conclusion:

We hope these insights from leading professionals in the Marco Polo Program give you a deeper understanding of the program's impact on students, institutions, and the broader educational community. Stay tuned for more updates and reflections in future editions!