DESIGN
When I was a young child, things like picking wildflowers from a field, baking birthday cakes for my older brother, or learning how to cook only seemed like fun times with my family. Until I started college, I had never realized all the unique skills and abilities my family and life experiences had embedded in me. Throughout my journey at Auburn University, I have realized that all of these seemingly small experiences were actually building a strong foundation for my career.
01 THE HOSPITALITY GALA 2013 & 2014
Since 1992, Auburn University’s Hotel and Restaurant Management program has staged a formal benefit dinner and silent auction as an annual signature event to raise money for the program. I have had the pleasure of working with the event in planning and operational execution for two years. The Gala is the largest single-night fundraiser held by Auburn University. Each year it raises over $200,000 and is a tremendous source of publicity for our Hotel & Restaurant Management program.
In 2013, I volunteered in the Culinary Operations. I worked alongside Chefs Kevin Sbraga, Sean O’Toole, Marco Bustamante and Adam Thomas. My duties during the Gala included everything from food prep and safety to plating food and takedown of the kitchen.
For the 2014 Gala, I assisted with designing the Save-the-Date, which was also used as the themed design throughout the entire event. Visit the site for a thorough look at The Hospitality Gala!
Photo provided by The Hotel at Auburn University.
The reception area. Photo provided by The Hotel at Auburn University.
Preparing the first course along side of Chef Kevin Sbraga. Photo provided by The Hotel at Auburn University.
HRMT student volunteers posing with chefs Kevin Sbraga, Sean O'Toole, Marco Bustamante, and Adam Thomas at the 2013 Hospitality Gala. All photos are used with permission.
The first course: crab salad, avocado cream, orange, Serrano ham and chilies, white asparagus, and cilantro. Photo provided by The Hotel at Auburn University.
All photos are used with permission.
02 F L O R A L D E S I G N F A L L 2 0 1 3
I had the opportunity to take Interior Plants and Floral Design as an elective course at Auburn University. In this class I learned to compose and implement various floral techniques to make my events more successful. As I am now more familiar with the tools and mechanics of floral design, I am able to properly handle and care for the floral elements of the events I work.
03 FOOD PRODUCTION FALL 2012
All photos are used with permission.
All photos are used with permission.
The menu that I designed and made for our event. All photos are used with permission.
All photos are used with permission.
In my food production course at Auburn University, I learned the fundamentals of cooking, kitchen management, menu preparation, and culinary operations. In this class, our main project of the semester was designing, cooking and serving a three-course meal. I gained experience in budgeting through costing the meal, purchasing decorations, and monitoring ticket sales. I worked closely with Chef Gary Anderson (Former Executive Chef at the Auburn University Hotel & Conference Center) to accomplish these tasks. Working with Chef Gary opened my eyes to the world of culinary professionals and has made me a more effective event planner. Because I have an understanding of how restaurant and conference center kitchens run, I know how to phrase my requests and I have a better understanding of how to upsell and suggest items to my clients.
04 CAKE DECORATING SPRING 2009
While attending Wallace State Community College, I had the privilege of becoming a skilled cake decorator. This class not only taught me how to make a simple cake look beautiful, it also gave me a newfound respect for all cake designers and decorators. I am better able to assist my clients with culinary requests because of this experience. Knowing the basics of cake decoration has also come in handy when the unlikely has happened at events I have coordinated and I have had to redecorate items at the last minute.
