PLEASE READ: My original assessment of the UNISG masters program in 2011 is below, but I am thrilled to hear from current students/staff that UNISG has made significant progress in the years since I was a student there!

Sept. 2017: Michele Fino, a professor of law at UNISG, reached out to me to send an update on the UNISG masters program. It has been appended below.

April 2018: A masters student at UNISG reached out to me to send very detailed updates on the program. Their info has been appended below, and they will send an additional update at the conclusion of the program. I have kept their name confidential for privacy reasons.

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This is a cathartic rant disguised as a meticulously planned assessment.

Over the past year, I have fielded questions from dozens of prospective students at the University of Gastronomic Sciences (UNISG). They sent heartfelt messages, wanting to know everything from what the classes are like, to whether vegetarians will be slapped in the face with a piece of prosciutto. I carefully replied to every email that was sent to me, giving answers that I felt were judicious while catering to the writer’s sensibilities. See, by the time most people have discovered UNISG, they have fallen in love with the school already, and idealize it as foodie heaven on Earth. Which to be fair, in many respects, it is.

I am not going to discuss the warm and fuzzy parts today; the rest of my blog does that already. Instead, I am going to give a completely uncensored portrait on what it’s like to be in the Food Culture & Communications (FCC) masters program at UNISG.

This piece will not make me popular, and effectively shoots myself in the foot, but I am a big believer in the Louis Brandeis adage that sunshine is the best disinfectant. It should go without saying that the views expressed herein are my own, and not necessarily supported by other UNISG students or the administration.
Continue reading A Brutally Honest Review of the University of Gastronomic Sciences →