Since 1992, Auburn's most distinguished have been taking one night off a year to attend The Hospitality Gala, and this year's event welcomed the fashionable and the foodies to The Hotel at Auburn University and Dixon Conference once again.
The Hospitality Gala was held on Thursday evening, Nov. 17. Guests flooded the hall for champagne, starters and a silent auction.
"You look beautimus," one friend said to another as servers placed the first course, beef tartare, black garlic aioli with toast and pickles, in front of the guests harmoniously. The first course was crafted by Chefs Matt Bolus and Rob McDaniel.
The Hospitality Gala, an event managed by students alone, is Auburn's most successful fundraiser, raising $310,000 at this years event.
Hans Van Der Reijden, The Hotel at Auburn University’s managing director, concurred that the event went well, as expected.
"The night was a huge success," Van De Reijden said. "The most impressive part of the evening was the community support raising $310,000 for students, which helps allow the next generation of top-tier hospitality leadership to succeed."
$80,000 of the funds raised will be dedicated to student scholarships.
Juniors and seniors from the hotel and restaurant management program spend over a semester planning for the execution of the crucial night.
Glenda Van De Graaf, senior in hotel and restaurant management, said students taking Catering and Event Management begin planning for the Fall event. During the Spring semester, students pick designs, color schemes, food and other elements. Van De Graaf said the event's color scheme was based in gold, champagne and teal.
Van De Graaf said the inspiration behind the theme was standing out from previous years.
"Teal was something we had never done, and it was a cool, different color that fit," Van De Graaf said.
Van De Graaf is a former banquet server for The Hotel at Auburn University. Being on the management and planning side of the event is different, she said, but the knowledge acquired from working both sides was very beneficial.
"The Gala is the best opportunity for students to gain real-world experience and make invaluable networking contacts to help them begin their careers," Van Der Reijden said.
As current students displayed their recently learned skills to the community, the audience and college celebrated a successful graduate from the program.
Ryan Penso, Auburn graduate and director of operations for P.F. Chang's Global Brand Development, was honored with the Outstanding Alumnus Award. According to the Gala's website, Penson has traveled the world for business, working in the Middle East, Ireland and other regions in the United States.
As guests congratulated the honoree with much applause, they sipped on a fine selection of wines from all over the United States. Matthew Van Heerden, award-winning winemaker from South Africa, heard high praise for his Chardonnay as guests washed down the second course, seared snapper with butternut squash succotash, vanilla pickled fennel, chimichurri and grilled lemon.
Chef Rob McDaniel, alumnus and featured chef, said the event pleases guests yearly as well as stays up-to-date and fresh.
"Seven years ago we began inviting top-tier chefs from across the country," Van Der Reijden said. "This year we had chefs from as far as Little Rock and Philadelphia. We also had winemakers all the way from South Africa. Hospitality is an international industry, and making this event international helps build connections between these incredible culinary experts and provides contacts for the students’ futures."
The contributing class was smaller than previous years Van Der Reijden said, therefore the Gala's execution is "even more impressive."
Van Der Reijden said he is confident that each student will have an impact on the industry when they graduate and enter the workforce.
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