By MATT WHETSTONE
For The State News
Sparty burst onto the scene in classic fashion, accompanied by the MSU Fight Song and the roar of the masses.
But Saturday night, the mass consisted of 256 alumni and guests, 120 students and 12 chefs from all over the state who gathered to celebrate a milestone - the 75th anniversary of The School of Hospitality Business.
The event focused on the school’s history and accomplishments. But for the students of Les Gourmets, the night was a celebration of their efforts.
Les Gourmets is a group of students and faculty that puts on the seven-course $100-a-plate dinner once a year under the advisement of the school and Robert H. Nelson, the school’s Dr. Lewis J. and Ruth E. Minor Chef de Cuisine, who has several culinary certifications.
Each table of eight guests had two student servers wearing bistro aprons, tuxedo shirts and bow ties.
The event evolved into a fine-dining experience from what was originally a dinner buffet. This year marks the group’s 51st anniversary.
“What makes the event so unique is it is all white-glove table service for 256 guests,” said Adam Covington, Les Gourmets executive director.
Saturday night’s meal included gourmet foods ranging from asparagus salad to Alaskan crab claws to an elegant chocolate cake garnished with MSU and American flags. The evening also featured Michigan wines, an ice sculptured vase adorned with red roses and live music throughout the evening.
While the diners enjoyed royal treatment, the servers also received something valuable from the experience - the chance to showcase their talents and learn how a fine dining operation is run.
Michael Kasavana, a professor of hospitality business and former director of the school, said the Les Gourmets experience is very valuable. Students work as coordinators, servers, bussers, bartenders and cooks.
“It provides real-world, hands-on experience and a chance for students to interact with professional chefs,” he said. “And it provides management challenges because many students were trained the day before.”
Hospitality business sophomore Beth Jespersen said she has started networking early and meeting new people as a server.
“I learned to stay in position and smile,” she said. “You can be standing far away but you have to remember to keep smiling.”
Besides developing individual skills, the group also works to develop the event’s success each year, Covington said.
“Every year we learn something: what we did right, what we did wrong,” the hospitality business senior said. “The decorations are always changing and new faces bring new ideas and continued freshness to the event.”
This year, the group created a scholarship for an outstanding Les Gourmets member using the profits from last year’s dinner. Hospitality business junior Charlie Goffnett received the $500 award.
The group also honors an individual for showing outstanding support. Michael Rice, director of Auxiliary Services, received the Les Gourmets medal this year.
In addition, seven former International Food Service Manufacturers Association Gold and Silver Plate award winners were recognized for their achievements.
First-year Les Gourmets server Erin Swihart said she originally thought the dinner was an expensive fund-raiser but soon realized it’s really about the students and the school.
Among other things, the hospitality business sophomore said she has learned the importance of presentation - serving from one side and clearing from another.
Hospitality business sophomore Adam Kohlruss agrees there’s more to the event than fancy food.
“We are the only school in the nation that does something like this,” he said. “It’s a great opportunity for students to get involved. It’s a great feeling.”
Kohlruss supervised the beverages during the event, making sure all the wine and champagne glasses were neatly polished and full.
“My job is to make sure everyone’s happy,” he said.
Kasavana has attended more than 20 Les Gourmets dinners. He said the group originally served about 600 people, but serving fewer guests has increased the quality of the food, service and organization.
“This year’s dinner was one of the finest I’ve attended,” he said.
Les Gourmets 2003 will take place April 5. For more information, call Charlie Goffnett at (517)355-3440.
