Les Gourmets in The School of Hospitality Business at Michigan State University

A “Grecian Getaway” for the 64-year-old traditional reception and dinner

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. April 21, 2015

EAST LANSING, MI. - April 21, 2015. It was a Grecian Getaway on Saturday, April 11, when students in The School of Hospitality Business hosted the 64th annual Les Gourmets reception and dinner at the Kellogg Hotel and Conference Center on the campus of Michigan State University.

Recreating the ambience and excitement of this unique and beautiful Mediterranean country, the 26 student members of the Les Gourmets executive board and over 100 volunteers provided a menu, entertainment, and decor to delight each of the senses.

Alumni, faculty and staff members, family and friends of students, and industry partners of The School were greeted at the reception in Big Ten Rooms B and C at 5:00 pm. Nautically-themed blues and whites gave the feeling of a coastal getaway, and entertainment included live Grecian statues and soothing harp music. There were stations of Greek hors d'oeuvres, and signature drinks included a Metaxa Sour and Mediterranean gin and tonic.

At 7 p.m., walls opened and guests were ushered into Big Ten Room A, decorated to evoke an elegant dinner in a courtyard in Greece. With table linens of ivory, napkins of blue, and floral centerpieces of fresh greens and whites, the room was a beautiful reflection of water, sand, and shimmering light. In fact, the entire dining area was surrounded by lit trees, while a 2-piece Greek band and belly dancer entertained.

For 64 years, the Les Gourmets tradition has showcased the talents of School students, who spend an entire year planning the theme, menu, room decor, and service logistics. They also prepare for the marketing, financials, and human resource needs of the evening.

Les Gourmets CEO Taylor Steve (BA '15) explains, “This year, we wanted to introduce a modern elegance. We focused intensely on using our graphics and logo; in our reception we eliminated large, handmade structures, and used simple, elegant decor. We wanted guests to be able to converse and enjoy each other's company, and we ensured that our dinner service played to our volunteers' strengths and effectively served our guests.”

The dinner included salad ala Greque and pita and tsoureki, followed by an intermezzo. The entree, a tenderloin of beef en brochette and pan-seared jumbo scallops with pilaf of wild and brown rice with a melange of mushrooms, was capped off by mini moussaka.

The dinner began with welcome remarks from School Director Dr. Mike McCall. Les Gourmets CEO Taylor Steve also welcomed the guests and CFO Sarra Serhane (BA '15) introduced the executive board, noting the various ways throughout the year that the board prepared for this capstone event.

Also during the dinner, the tradition continued of introducing the Les Gourmets volunteers and leaders who were chosen by The School's Scholarship Committee to win the Chef Robert H. Nelson Les Gourmets Scholarships. Assistant Director of Undergraduate Academic Programs Jeff Yingling and the faculty members comprising The School's scholarship committee acknowledged Lauren LaFontaine (BA '16), Sara Schumar (BA '16), Joseph Mirsky (BA '16), Megan Kelly (BA '16), and Sarah Anderson (BA '16). Scholarship committee member Dr. JaeMin Cha says, “It was amazing to see students' hard work. Certainly their teamwork and spirit of hospitality shined at this year's Les Gourmets again!”

The Les Gourmets executive board was assisted through the year by advisors Chefs Allan Sherwin (BA '64) and Rick Brown. In addition, they received invaluable help over the weekend from nine guest chefs, nearly all of whom have returned to campus for many years to be part of the big event.

Alumnus and former CEO of Les Gourmets Alexandra Clark (BA '09), who only last week opened up her retail shop Bon Bon Bon in Downtown Detroit, came to campus on April 6 to teach the students how to make bon bons using Greek-inspired flavors which the students then served during the dessert reception. “It was a blast!” says Taylor of Alexandra's training session.

Les Gourmets always relies on generous alumni and chefs such as these, as well as a host of sponsors who purchase tickets and donate a wide variety of items, including wine, food, and more.

Other special guests included a Les Gourmets founder and CEO in 1959, Alumni Association Hall of Fame member Zoe Slagle (BA '59, MA '64); Alumnus and Hall of Fame member Angelos Vlahakis (BA '51) who attended with his daughter Angela (and both are of 100 percent Greek lineage); and Acting Dean of the Broad College of Business Sanjay Gupta and his wife, Kiran.

Alumni such as Zoe, Ange, and his wife Betty have been guests at dozens of Les Gourmets dinners over the decades. In fact, Ange explains, in 1966 he and Betty cut short their honeymoon in order to attend Les Gourmets that year! Of this year's elegant evening, he says, “I was impressed by the unbelievable enthusiasm of all of the students. That is something that hasn't changed over all these years. The students, past and present, are dedicated, hard-working, and successful.”

About The School of Hospitality Business at Michigan State University

Michigan State University: Creating Knowledge and Transforming Lives. Recognized as the top-ranked hospitality business school, The School has a unique, industry-specific position within Michigan State University's Broad College of Business. Celebrating its 88th anniversary year in 2015, The School has almost 10,000 graduates worldwide, including a number of leading academicians and industry executives who have earned both undergraduate and graduate degrees. Founded in 1927, The School offers an exceptionally well-crafted curriculum, taught by innovative professors who are leading textbook authors, sought-after consultants, and respected researchers. For more information, please visit us at: www.hospitalitybusiness.broad.msu.edu

Media Contact:
Lena Loeffler
517-353-9211
[email protected]