My SoBe, Pt. 3

We have heard from Shena Corrado and Joseph Quiñones, who told us about their experiences at this year’s Food Network South Beach Wine & Food Festival and today, Blue & Gold blogger Michael Vidal gives us the inside scoop on what “SoBe” was like for him.

"SoBe"'s lead student associate coordinator Michael Vidal wants to participate in the 2011 event so he can help “execute a better clean-up plan.”

So there I was surrounded by countless camera crews interviewing me a couple of hours before the Burger Bash began at the beginning of the festival.

For me, SoBe was amazing, despite working 83 hours in five days. I learned from both my mistakes and my successes. Never have I experienced so many people thanking me and my team for all of our hard work. I enjoyed every minute of it and I even plan on graduating later than I really need to so I can stay onboard for the 2011 event.

However, none of this would have been possible without the student associates. If it weren’t for the FIU team there would have been no festival. And I’m not the only one who thinks they did a great job. I received an e-mail from Shake Shack’s director of operations complimenting and thanking my team. That was awesome!

Over the weekend, the FIU booth at the Grand Tasting was a complete success. We served hundreds and hundreds of flank steak sandwiches on homemade bread dressed with coleslaw and a seasoned may. One of the students in the big tent even overheard guests talking with the individuals working in the Certified Angus Beef booth saying that the FIU steak trumped theirs! I was so proud to hear that.

My biggest challenge was not being able to release the students right after completing their 12-16-hour shifts, despite every inch of me wanting to. The team did such an incredible job, but we needed all hands on deck to load out and clean up. You can’t just have a party for 3,000 and take leave when the guests depart!

The funniest thing happened a couple of hours before Burger Bash. I had just finished an interview when I got a phone call, “Michael, the food wasn’t strapped in and it’s going to get all over the truck.” I suppose I got an “Oh my gosh!” look on my face, because the next thing I know, the camera crews were following me as I raced down the hallway to the Ritz-Carlton loading dock. Once there I yelled to the kid loading the trucks, “Strap in the food!” I turned around only to see about seven cameras in my face, documenting my every move. Looking back, it was hilarious.

I would love to have the same position for the 2011 Food Network South Beach Wine & Food Festival. I want to do even better next year. For example, I want to execute a better clean-up plan. The festival has reached a point, from a guest’s point of view, where things run smoothly. It is up to us to make adjustments to what happens behind the scenes.

It’s been a pleasure sharing my experiences with you. Until 2011!