It is early Wednesday morning, and I am standing in a kitchen area in the Miami-Beach Convention Center, watching some 50 FIU students getting to work on food prep for Friday nights' Perrier-Jouët BubbleQ event at the South Beach Wine & Food Festival. I am not the only one looking on -- FIU chef-instructor Michael Moran, chef and culinary coordinator of the Festival, is keeping a close eye on things. He is, at the same time, on the phone going over innumerable details with a host of peo
