Summer Associate, Brian Trujillo

Last night, the summer associates joined alumni from previous summer associate classes at Two Chefs for a group cooking class. Having about fifteen people work together to make a full dinner with starters, entrées, and desserts sounds more chaotic than it really was. Quite frankly, not only was the process of banding together to cook a great meal a smooth one, it was also a deeply enjoyable one.

Unlike what you see in Hell’s Kitchen, cooking as a team is actually incredibly enjoyable. Admittedly, it probably helped that Gordon Ramsay wasn’t breathing down our necks critiquing our food as being “stone cold.” Side note, I am the biggest Gordon Ramsay fan in town, but I’ll happily keep my distance from him in the kitchen, thank you very much. I much prefer the experience we had last night.

The timing was perfect. Right before the big move to the Magic City I set a goal of improving my culinary skills. So, it helps that yesterday I learned how to make the most amazing tostones combo imaginable (tostones, avocado, and salmon). Also, I have it on good authority that my tostones were “cooked to perfection” (as Ramsay would say). To be fair, the dish I made had no more than 3 ingredients. But still, I did okay.

Perhaps more important than the good food and wine was the company, and we were surrounded by some of the best company you can ask for. The conversation topics ranged from asking Alexandra Barshel about how to avoid major kitchen failures to Jennifer Junger’s Instagram page for her new puppy. Lauren Sabella and Luis Reyes talked to us about making the transition from summer associate to associate. They also emphasized the importance of being intentional about enjoying periods of rest as they come. The time spent together was centered around simply enjoying each other’s company, and it was perfect.

On par with Bilzin Sumberg’s theme of equipping us for the future, it goes without saying that I learned a lot last night. Sure, I walked out feeling like my tostones were going to land me my first Michelin star. However, I also learned a lot about the people around me. I learned that this community extends far beyond a work relationship; Bilzin Sumberg is truly a place for deep meaningful relationships. I also came to fully appreciate the fact that we are genuinely welcomed and supported by everyone here.

So, while it is true that the summer associate alumni event at Two Chefs can be a great excuse to perfect our chocolate soufflé making skills (Jay Sakalo), I know that the purpose is for us to be intentional about setting a time to build community and break bread as a family.

 

 

Above-left: Frankie, my sous-chef, clearly jealous of my culinary prowess (my artisanal flatbread, seen here, was unanimously crowned “dish of the night”)

We’ve been told from day one that Bilzin Sumberg hires summer associates with the intent that they will one day become partners at the Firm. While this may sound too good to be true, attendance at last night’s dinner event exemplifies Bilzin Sumberg’s dedication to retaining the highly qualified attorneys that began their careers here as summer associates.

In addition to the 2016 summer associate stars, the event’s guest list included prominent members of previous summer classes, such as Leah Aaronson, Desiree Fernandez, Jerry Goldsmith, Jared Spector, Shalia Sakona, Lori Lustrin, Mildred Gomez, and Jeff Snyder. The night was made even more special thanks to guest appearances from Jessica Buchsbaum and Jay Sakalo who, while not summer associates at Bilzin Sumberg themselves, are certainly honorary members of the 2016 class.

Two Chefs Restaurant describes the private-party cooking class as a “cooking adventure… under the guidance of a chef… designed to build camaraderie while honing your cooking skills.” This description, while accurate, omits the wine that was certainly responsible for some of the more “imaginative” artisanal flatbread topping combinations. Other culinary highlights of the evening included pecan crusted lump crab cake, ahi tuna tartare, stuffed mushroom caps, Caesar salad, toasted quinoa, grilled salmon, and grilled New York strip steak (as if we weren’t already fed well enough). Continue Reading Two Chefs (But We’ve Got Us A Few Here)

The summer associates of Bilzin Sumberg, along with our illustrious alumni, recently gathered at Two-Chefs restaurant for an evening of culinary escapades. This event wasn’t just about eating great food—it was about making it. Under the watchful eyes of professional chefs, we donned our aprons, picked up our utensils, and embarked on a delightful journey of cooking, camaraderie, and a few culinary misadventures.

Each of us was assigned a specific dish to prepare, adding a touch of personal flair to the evening’s menu. My task was to create crab-filled egg rolls. Easier said than done, as it turned out. The egg roll wrappers had other plans—they disintegrated as soon as they were filled. With a quick pivot and some expert guidance from the chef, my crab-filled egg rolls transformed into delicious crab cakes. Crisis averted.

Spencer Peek was up next, tasked with cutting the beef into steaks. He was instructed to measure each steak using two fingers. Unfortunately, Spencer’s fingers must have been a different size than the chef’s, as his steaks were deemed a bit undersized. It is no wonder why the “finger” method has yet to replace either the metric or imperial systems of measurement.

Eric Singer took charge of searing salmon, bringing a touch of elegance to our meal. Meanwhile, Isabella Durand, Sofia Siegel, and Joe Beguiristain teamed up to make flatbreads. Their teamwork and creativity resulted in an array of delectable flatbreads that were a hit with everyone.

David Jessup, Jr. and Kayla Hernandez deserve a special mention for their perseverance and skill in making soufflés. They labored for hours, producing chocolate soufflés that were not only delicious but, as Lucas Pizzutti aptly described, “toasty.” Their dedication was a testament to the rewards of hard work and patience.

Carlos Markovich displayed impressive knife skills as he diced garlic and herbs for the steaks. His precision and efficiency were on full display, much to the admiration of all present. Other hit dishes included a tuna tartare, couscous, a nice salad, and more.

The evening culminated in a feast of our collective efforts. We gathered around the table, enjoying the fruits of our labor, sharing laughs, and appreciating the unique contributions each person brought to the meal. It was a night that beautifully blended learning and laughter, reinforcing the importance of collaboration and flexibility—qualities that are just as essential in the legal profession as they are in the kitchen.

As we continue our summer at Bilzin Sumberg, events like this remind us that while we may face challenges, whether in cooking or in law, we always have the support of our colleagues to help us through. Here’s to more memorable experiences, delicious food, and the enduring bonds of friendship and teamwork. Cheers!

L to R: Sofia Siegel, Isabella Durand, Spencer Peek, Jessica Buchsbaum, Melissa Pallett-Vasquez, Ethan Schwab

This week, the summer associates and the corporate department joined forces in the kitchen for a mystery cooking challenge that turned out to be one of the most creative (and delicious) team building exercises I have ever participated in.

We met at the prestigious Miami Culinary Institute, where we were welcomed with refreshments and a cheese board before the real challenge began. After laying out the ground rules, the program director divided us into four teams, each composed of a mix of partners, associates, and summer associates. Every group was given a basket containing a piece of salmon, a steak, and an assortment of fruits, vegetables and starches. Our task was to work with our teams to create two distinct dishes using only the ingredients provided. There would be no phones, no recipes, and much to Melissa Pallett-Vasquez’s dismay, no Instacart orders for special ingredients.

After the clock was set to 75 minutes and Joshua Kaplan started playing some tunes, we were off. Each team quickly huddled to brainstorm their menu ideas, delegate tasks, and figure out how to make the most of their ingredients without overcrowding their plate. Thankfully, we had access to a sous-chef to answer our more technical culinary questions and manage a few ingredient-swapping negotiations that took place. (Special thanks to David Resnick for generously parting with a lemon for Team 2!)

The cooking process was as collaborative as it was chaotic. Whether someone was searing steak, roasting potatoes, or prepping vegetables, every team member jumped in to help. Everyone was working towards a shared goal: bragging rights and the unofficial title of Bilzin Sumberg’s Top Chefs.

The event was also a great way to get to know each other. Personalities, strengths, and leadership styles emerged quickly under pressure. The challenge served as a fun icebreaker for those of us unfamiliar with the members of the corporate department, and gave everyone a chance to work together creatively in an unusual setting.

Once time was up, each team plated their meals and presented them to Chef Paul for judging. He offered insightful, constructive feedback to each team regarding their presentation, technique and flavor profiles. Ultimately, the culinary crown went to Team 3, made up of Ashley Ware, Devin Amdursky, Betsi Cobas, and Robert Lee.

After the competition was done, everyone sat down and enjoyed a meal together, this time as one team. All in all, the cooking challenge was a refreshing way to connect with members of the firm, learn from each other, and see how well we work under pressure – with aprons instead of suits this time.

Check out Betsi Cobas and David Seifer’s photos below to see us in action!

Team 2 looking calm confident before the start of the competition.
L to R: Alexander Spillis, Carolina Varas, & Sanika Nanda (Not Pictured: Joshua Kaplan & David Seifer)
Team 4 showing us that proper meal prep is what sets a dish apart.
L to R: Erin Stafford, Ashton Terrigno, Doug Aguililla, & Melissa Pallett-Vasquez
Team 1 dividing and conquering their menu tasks.
L to R: John Trach, Adan Ordonez, Alex Haller, David Resnick, & Ben Greni
Team 3 holding up the winning dish!
L to R: Robert Lee, Ashley Ware, Devin Amdursky, & Betsi Cobas

This week, the 2025 Summer Associate class enjoyed an evening that combined delicious food with career inspiration. Bilzin Sumberg hosted us at Two Chefs for a cooking class and family-style dinner, joined by attorneys who, like us, began their journeys as summer associates at Bilzin Sumberg.

We were struck by how many of these former summer associates have built their careers at Bilzin Sumberg. From firm partners to associates in every practice area, their continued presence speaks volumes about the longevity, growth, and support the firm offers. It was both exciting and reassuring to spend time with attorneys who once stood in our shoes and have since developed rewarding, dynamic careers.

The evening began with a warm welcome from our chef, who split us into groups and handed out aprons. We rolled up our sleeves and got to work on preparing an ambitious menu, including a variety of appetizers, main dishes with sides, and a delicious chocolate soufflé.

As the appetizers came together, we snacked and chatted while putting the final touches on the main courses. Once everything was ready, we served ourselves family-style and gathered around large tables. It was a great opportunity to sit with colleagues we do not always see in the office. Conversation flowed easily, filled with thoughtful advice, funny stories from past summers, and reflections on the unique career paths that brought and kept everyone at the firm.

The most meaningful takeaway from the night was seeing how many Bilzin Sumberg attorneys have come full circle—from summer associates to leaders and mentors. Their stories reminded us that interests evolve, practices deepen, and roles at the firm grow in unexpected ways. It was a powerful reminder of the professional and personal growth possible for us as summer associates. The evening not only brought us closer to becoming chefs, but also gave us a deeper appreciation for the culture of mentorship and development that defines life at Bilzin Sumberg.
Check out the Ashley and Jessica’s photos below to see us in action!

L to R: Carlos Markovich and Alex Spillis
L to R: Andres Rivero, Ashley Ware, Pressly Pratt, and Lucas Pizzutti
L to R: Joseph Beguiristain and Hannah Lidicker
L to R: Jeff Snyder, Jessica Buchsbaum, and Carolina Varas
L to R: Savannah Bergeron, Sarah Carraher, Devin Amdursky, John Trach, Benjamin Greni, Ashley Ware, Jeff Snyder, Mildred Gomez, Alexandra Barshel, and Hannah Lidicker.
L to R: Eric Singer, Andres Rivero, Megan Barney, Ashton Terrigno, Joseph Beguiristain, Pressly Pratt, Alex Spillis, Carolina Varas. Carlos Markovich, Sanika Nanda, and Lucas Pizzutti.

As our summer with Bilzin Sumberg draws to a close, I find myself reflecting on the whirlwind of experiences that have defined these past few months. From intense legal work to memorable social events, each day brought new challenges and exciting opportunities to grow both personally and professionally.

One of the highlights of the summer was undoubtedly the cooking challenge held at Two Chefs. We worked alongside the alumni of the summer associate program, testing our teamwork and creativity. It was not only a chance to showcase our skills outside the office but also a fantastic bonding experience that bridged generations of legal talent connected to the firm.

The firm’s annual dinner party was another event that stood out. Held at the stunning Margulies Gallery, it was an evening of celebration and camaraderie. Mingling with the Bilzin team in a relaxed setting underscored the firm’s commitment to fostering a tight-knit community beyond the demands of the legal world.

Another one of the highlights of our summer with Bilzin was the day spent at the puttery with the real estate department as we navigated through themed courses, each offering its own challenges and surprises. The experience provided a refreshing break and a chance to connect on a personal level outside of our usual professional settings. This outing not only strengthened our camaraderie within the department but also underscored the importance of balance and shared experiences in fostering a supportive and dynamic work environment.

Giving back to the community was also a core part of our summer experience. Volunteering at Feeding South Florida was particularly meaningful. Sorting food alongside colleagues underscored the firm’s dedication to making a positive impact beyond the courtroom and boardroom, reinforcing the importance of service in our legal careers.

Adding a touch of mystery and intrigue, the land use department’s murder mystery dinner party was a unique twist on the traditional social event. We unraveled a captivating mystery while enjoying good food and even better company. It was a night where legal minds merged with detective instincts in a setting that blended entertainment with team-building.

For those of us with a competitive edge, going to Reserve Padel with the corporate department was a thrilling experience. Padel brought out our competitive spirits while providing a fun and active break from the intensity of legal work. It was refreshing to engage in a sport that offered a mix of strategy, skill, and camaraderie.

To cap off the summer, a mystery cooking competition at the Miami Dade Culinary Institute brought our culinary adventures full circle. Tasked with creating dishes under pressure, we once again collaborated with colleagues in the litigation department, showcasing our adaptability and creativity in a different arena.

As we prepare to return to school and apply the lessons learned this summer, I am incredibly grateful for the opportunities and friendships forged during my time as a summer associate. Beyond legal research and courtroom strategies, these experiences have broadened my perspective and reinforced the importance of teamwork, community, and seizing every opportunity to learn and grow. Miami’s vibrant culture and the firm’s supportive environment have made this summer unforgettable.

Last night, there was no such thing as too many cooks in the kitchen! After work, the Bilzin Sumberg 2023 Summer Associates and alumni of past Summer Associate classes trekked together to partake in a cooking class – and it was no doubt one of the highlights of our summer experience thus far.

With assistance (and a lot of it) from the Two Chefs chefs, we partnered up to create several incredible dishes, including but not limited to: quinoa and veggies, mini sliders, tuna tartare, mashed potatoes, a variety of flatbreads (special shout out to Skye, Sanika, and Savannah – these were delicious), and my personal favorite – Shalia and Kayla’s chocolate soufflé! Melissa, our fearless Hiring Partner, had a hit with her stuffed mushrooms, and Hannah and Elise’s churrasco was also a fan favorite. Meanwhile, Carlos was thriving on photography duty! Throughout the night we enjoyed various appetizers and drinks as we cooked, and chatted about our individual summer experiences, fun events to come, and of course, a little bit of what we are working on in the office! To wrap up the evening, we took the culinary creations we had crafted to the dining room and ate together.

After just a short few weeks here, I can see why Bilzin Sumberg is “Proud to be Judged by the Company We Keep.” The assignments have been thought-provoking, the social events have been lively, and you truly can’t beat working in Brickell; but the people are what unequivocally make the place here. It has been both humbling and inspiring to work alongside my fellow summer associates, all of us coming from schools across the country and with interests across the legal field; it has been equally motivating and constantly educational to learn from talented attorneys who are so happy to mentor us in their areas of expertise. The team here has already welcomed us with open arms and made us feel like part of the Bilzin Sumberg family, and we cannot wait to see what the rest of the summer holds!

(L to R Alani Fraga, Aaron Finkel and Lazaro Gonzalez)

Last Thursday evening, Bilzin Sumberg’s 2022 Summer Associates donned aprons and took part in an interactive cooking demonstration at Two Chefs. With the help of the restaurant’s cooks, we each prepared a dish for our group’s dinner. The menu featured shrimp cocktail, assorted flatbread pizzas, burgers, tuna tartare, salad, risotto, salmon, steak, and of course, chocolate soufflé.

We were joined by several alumni of the Summer Associate program, including Lori Lustrin (Litigation partner), Ben Mitchel (my summer mentor and a Litigation associate), Brianna Sainte (Litigation associate), Alani Fraga (Real Estate associate), and David Jessup (Land Use & Zoning/Environmental associate). We were also joined by Jessica Buchsbaum, Bilzin Sumberg’s Chief Legal Talent Officer.

As we prepared our meal and dined together, I couldn’t help but think of Bilzin Sumberg’s motto: “Proud to be Judged by the Company We Keep.” I was certainly proud to be in the company of my colleagues. Over the past three weeks, the 2022 Summer Associate class has grown into a close-knit team. As we’ve participated in events, tackled joint assignments, and attended professional development seminars, we’ve gotten to know each other well.

Beyond the Summer Associates, the entire firm team has welcomed us with open arms and a sense of camaraderie that I’ve come to learn is classic Bilzin Sumberg. It’s been a pleasure to meet so many members of the firm family, from senior partners to the talented staff. In just the first few weeks of the summer, I’ve joined several attorneys for lunches and “tag-alongs,” and additional ones are scheduled for the upcoming weeks. These have been excellent opportunities to learn about Bilzin Sumberg’s growing practice groups and collegial firm culture.

Our assignments have been interesting and challenging, ranging from case law research using innovative tools to the drafting of transactional documents. So far, I’ve explored several specialties, including antitrust and appellate litigation, as well as corporate restructuring. Along the way, we’ve benefitted from the mentorship of the attorneys, particularly our associate mentors (shout out to Ben). I’ve also picked up on some helpful practice tips that are simply not taught in law school.

Our evening at Two Chefs was a great way to wrap up the third week and celebrate the connections we’ve forged at Bilzin Sumberg thus far. I look forward to the rest of the summer and cannot wait to continue meeting more of my colleagues. And to Teodora and Megan, excellent job on the chocolate soufflé!

Summer Associate, Jordan Rhodes

On Tuesday evening, the Tax Department at Bilzin Sumberg invited the Summer Associates to a “Sushi Rolling & Sake” event to benefit Common Threads. Common Threads is a charity devoted to educating children and families about nutrition and healthy eating, and Jennifer Einersen, one of the attorneys in Tax, is a board member.

When we arrived, Jordan and I joked that we had learned more about cooking within the past two weeks at firm events than we had our whole lives: only one week prior, we attended a cooking class at Two Chefs, where we prepared tuna tartar, burgers, tostones, and chocolate soufflé. Sushi, somehow, seemed more daunting.

Hungry and curious, the Tax attorneys and the Summer Associates congregated around the instructor to learn her technique. She first talked to us about Common Threads and how quickly the charity is expanding. Then, the instructor illustrated step-by-step how to assemble a spicy tuna roll. Although her movements seemed effortless, no one expected the process to flow so smoothly on our end.

Once we dispersed and set out to create our own rolls, the experiment began. Despite the instructor’s warnings, I layered too much rice on the seaweed, creating a ring of white rice and sesame seeds an inch thick⁠— which made it nearly impossible to fit a piece of the roll into my mouth in one bite. Another attorney, exacerbated by the tedious process of slicing the sushi, resigned to eating his roll burrito-style.

As we braved the common obstacles of sushi rolling, the Summer Associates and I were able to familiarize ourselves with the Tax attorneys. Although we share a floor at the firm, for many of us, this was our first interaction with the Tax Department since the Summer Program began. My favorite stories were those of how people came to love Tax; whether through a class they took in law school, or through previous work experience as an accountant, it was interesting to hear about the different paths the attorneys have taken.

After another successful Summer Associate event, I’m grateful for the Tax attorneys’ enthusiasm for getting to know the Summer Associates. It is encouraging to see an entire department show up to support a fellow attorney’s charity and to spend time talking to us about life at the firm. Overall, we as Summer Associates appreciate all of the time and effort that Bilzin Sumberg channels into integrating us into the firm. We look forward to the next event!

(L to R, Kayla Hernandez, Jordan Rhodes and Sophia Guzzo)

(L to R, Eric, Devin & Lucas)

As the training phase of the summer program winds down, the Summer Associates are busy at work! We are currently working on a variety of projects assigned by attorneys from each practice group. Bilzin Sumberg has an assignment pool system that makes it very easy to work in the practice group of your choice and take on assignments that you never thought you would enjoy (or even knew existed)! I am currently working on projects in the Bankruptcy, Land Use & Zoning, Commercial Mortgage-Backed Securities (“CMBS“), and Commercial Litigation groups. As a 1L, this flexibility will allow me to find my passion in the law and have a concrete understanding of what each attorney does at the firm day-to-day. 

Bilzin Sumberg also has many mentorship opportunities that allow us to connect with lawyers throughout the firm. Continue Reading Training and Mentorship is the Name of the Game