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FIU student creates original Badia spice


The Chaplin School of Hospitality & Tourism Management (CSHTM) and Badia Spices hosted a competition that asked FIU’s hospitality school students to create a unique spice rub using no more than eight spices. The prizes: a $5,000 scholarship, Badia Spices selling and distributing the new spice mix, and bragging rights.

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Winner Jenifer Bound poses with CSHTM Associate Dean Mohammad A Qureshi.

“It is very rewarding to be able to help develop the next generation of industry professionals,” said Joseph Badia, owner of Badia Spices. “For me, all the finalists in this contest were winners.”

Jenifer Bound, a student majoring in hospitality management at FIU, was declared the winner. Bound’s original spice combination of smoked paprika, white pepper, roasted garlic powder, cumin, smoked sea salt, cocoa powder, chipotle chili powder and brown sugar will be launched at the Food Network South Beach Wine & Food Festival presented by FOOD & WINE in February 2014. A percentage of worldwide sales of the unique spice blend will benefit FIU students in perpetuity.

“I am thrilled and honored to be named the winner of this contest,” Bound said. “It was an amazing opportunity for me to test my imagination and my ability to contribute original ideas to the industry.”

The competition was recently held at FIU’s Biscayne Bay Campus in the Wine Spectator Restaurant Management Laboratory. The judging panel included three local celebrity chefs: Daisy Diaz from Sabores Café, Mark Militello from Mark’s Place and Hector Morales from Epicure Market & Café.  After the judging took place and the winner was announced, Badia awarded the remaining finalists with a $2,000 scholarship each.

“Our strong partnership with Badia Spices supports our School’s endeavor to produce innovation-focused graduates with a critical understanding of the industry,” said Mike Hampton, dean of the Chaplin School of Hospitality & Tourism Management. “We are extremely grateful to Joseph Badia for his trust in our students and for his continuous support of the Chaplin School.”

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