For the third consecutive year, Adina Brunetti, a celebrity of Miami’s hospitality industry, returned as a judge at the Taste of Education, an annual event hosted by The Education Fund. Marking its 40th anniversary, this year’s competition at Hialeah Park brought together over 30 Miami-Dade County Public Schools’ culinary programs, with student chefs competing for $20,000 in prizes.
Renowned for her entrepreneurial expertise in hospitality, branding, and culinary innovation, Adina has dedicated her career to supporting the next generation of chefs and restaurateurs. We sat down with Adina to discuss her experience as a judge, her passion for mentorship, and the future of Miami’s culinary talent.
Q: Adina, how does it feel to return as a judge for another year?
Adina Brunetti: It’s an absolute pleasure to be back! This event is one of the highlights of my year because it showcases everything I stand for—education, creativity, and mentorship. Seeing the passion these students bring to the table is incredibly rewarding. Each year, the competition gets stronger, and the dishes become more refined. It’s inspiring to witness the talent that’s emerging in Miami’s culinary scene.
Q: As a judge, what do you look for when evaluating these student-created dishes?
Adina Brunetti: I focus on creativity, technique, presentation, and, of course, flavor. But beyond that, I also consider the story behind the dish—what inspired it, how the students infused their personality into their cooking, and the level of innovation they bring. This competition is not just about cooking; it’s about understanding the art and science of hospitality. The students who stand out are the ones who take risks while still delivering a well-executed dish.
Q: The hospitality industry is known for its challenges. What advice would you give to these young chefs as they begin their careers?
Adina Brunetti: This industry requires passion, resilience, and adaptability. Success doesn’t happen overnight, and it’s important to embrace every learning opportunity—whether it’s through formal education, mentorship, or hands-on experience. I always tell young professionals to stay curious, keep refining their craft, and never be afraid to innovate. The most successful chefs and restaurateurs are those who push boundaries while staying true to their vision.
Q: How do you see your role in shaping the future of Miami’s culinary scene?
Adina Brunetti: My commitment to the hospitality industry goes beyond judging competitions. I want to be a mentor, an advocate, and a resource for emerging talent. Whether it’s through mentorship programs, business ventures, or collaborations, I aim to create opportunities for growth and innovation. Miami is rapidly evolving as a culinary destination, and these young chefs are the future. I want to continue supporting and guiding them so they can reach their full potential.
Q: What’s your final takeaway from this year’s Taste of Education?
Adina Brunetti: This event reaffirms my belief that the future of the hospitality industry is bright. The creativity, passion, and determination I’ve seen tonight prove that these young chefs are ready to take the next step in their careers. I’m excited to see where their journeys take them and honored to play a small role in helping them succeed.
With yet another successful Taste of Education, Adina Brunetti continues to inspire, mentor, and shape the next generation of hospitality professionals. Through her expertise and dedication, she remains an influential figure in the world of culinary education and business innovation.
Q: What trends are you seeing in the hospitality industry, and how do you think young chefs should prepare for them?
Adina Brunetti: The industry is evolving rapidly, and the biggest trends I see are a shift toward sustainability, plant-based cuisine, and global fusion flavors. Consumers are more conscious about where their food comes from, and there’s a growing demand for locally sourced, organic ingredients. I encourage young chefs to experiment with plant-based cooking, understand food sustainability, and embrace diverse flavors and techniques from different cultures. Those who stay ahead of these trends will have a competitive edge in the industry.
Q: You’ve been an entrepreneur for many years. What advice would you give to young chefs who aspire to open their own restaurants or food businesses?
Adina Brunetti: The transition from chef to entrepreneur is a big step, and it requires a completely different skill set. My biggest piece of advice is to understand the business side of hospitality—learn about marketing, cost management, and customer service. Surround yourself with mentors and industry experts who can guide you. And most importantly, start small! Test your concept through pop-ups, catering, or food trucks before making a large investment. Passion is important, but having a solid business strategy is what will make your venture successful.