In the last week of March, the hospitality management department hosted Chef Peter Auer for a culinary workshop. This event was supported by the Culinary Enhancement Fund which aims to support learning opportunities for HM students and faculty to enhance their knowledge, skill and abilities in culinary arts.
Peter Auer is from Germany and he has worked in some of the most famous restaurants and hotels around the world. Amongst others he was cooking at the Dorchester Hotel in London, the restaurant Jamin by Joel Robuchon in Paris, the restaurant Ente vom Lehel near Frankfurt and Hotel Adler Asperg near Stuttgart. Chef Peter Auer had already traveled several times to the US but it was his first time in the Midwest and Kansas.
On Tuesday March 26, the HM students, Holly Pishney and Peter Auer started with the cooking preparations for the forthcoming buffets the following nights. On Wednesday, the events students of Dr. Brett Horton’s Business Events Coordination class planned and executed a Mediterranean Buffet event. Guest enjoyed couscous salad with shrimps, homemade tapas, Greek farmer salad, paella with chicken-breast and artichoke, pork with lemon sauce, roast beef with Port wine-shallots, Crème Brulee, Crepes Suzette and more.
On Thursday, the second group of the events students hosted 45 guests for the Midwestern-German buffet. This buffet offered deviled eggs, German potato salad, marinated shrimps on lentils, corned beef with red cabbage, smoked fishcake with horseradish, roasted pork with beer sauce, braised beef shoulder with red wine sauce, Bavarian pasta, bread and butter pudding, Swabian apple cakes with cider sauce, and flamed peaches with ice cream.
The opportunity for students to plan a real world event was an outstanding educational opportunity. The teams of seven students had the opportunity to put Event Design into practice in a real and meaningful way. The requirements were to identify the event stakeholders, plan, and execute an event that will allow the guest leaving having experienced “gains” and “satisfaction” and “behaving” differently.
In the process of the course students learned about their management style, their leadership style, as well as time management. Students were responsible for staging the experience and transforming Hoffman Lounge such that they included exceptional food, seamless service, and enjoyable entertainment.
The Mediterranean team allowed their guests to paint a seascape after enjoying the culinary experience of Chef Peter, Holly Pishney, and hospitality management students. Some were quiet good especially for the single hour allowed for this aspect of the evening. The energy in the room from start to finish was outstanding. The guest as well as the students enjoyed the evening.
The Midwestern event was no less exceptional. They transformed Hoffman Lounge into a comfortable Kansas venue complete with sunflowers and bandanna napkins. Along with either a glass of wine, cold beer, or lemonade guests enjoyed not only comfort food but Improv entertainment provided by fellow K-State students.