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TASTING SUCCESS
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he path to success is rarely a straight line. As we move through life, it skims along the horizon, and we continually redefine our goals in order to reach it. For Tassie Pippert (’11, ’13M), a lecturer in the Hart School of Hospitality, Sport and Recreation Management, success once meant getting a college degree. Or following that with a master’s. Or having her food and drink recipes featured in the pages of Virginia Living magazine. Or fronting her Virginia-based wine and cooking show, Un-wine’ d, on VPM: Virginia’s Home for Public Media—and being nominated for an Emmy.
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Tassie Pippert shares her passion for food and wine in the classroom and on the small screen By Stephen Briggs
Pippert prepares For Pippert’s students, success translates a tray of sliders into engaged learning in the classroom for a feature and beyond. spread in Virginia “Bringing technology into the classLiving magazine. room is important, because students learn differently,” said Pippert, a recipient of the Charles Harris Award of Distinction for Teaching with Technology. “Any time you can flip things so that it is a more inclusive environment to learn, rather than just lecturing, is always positive.” Hospitality isn’t a typical classroom-style industry, said Steve PH OTO G R A PH BY M I K E M I R I E LLO ( ’ 09 M )
