A student-crafted culinary experience

As a capstone project for students in the Patton College Restaurant, Hotel, and Tourism program, the "From Grain to Glass" event, hosted by the 花季传媒 Alumni Association and held on April 26, highlights a semester-long effort blending classroom knowledge with real-world application. Students worked across all areas of the experience, from planning the menu and ingredients to coordinating logistics and designing the overall atmosphere.

Set against the backdrop of Peden Stadium, guests enjoyed a four-course, family-style meal paired with local craft beers from the Bobcat Brew Trail. Each pairing was introduced by the students who developed it, offering insight into the flavors, techniques, and decision-making behind the scenes.

"I brought the early, unformed idea to Chef Thom," said Taylor Hayes, assistant director of alumni relations. "He developed it into a truly immersive, hands-on experience for our students and a delicious, unforgettable night for our alumni."

"Chef Thom" is Thom Stevenson, associate professor of instruction in the Patton College of Education. Stevenson emphasized that the project was driven by the students from the beginning. 

"The students in RHT 3600 Catering Operations in the fall 2024-2025 were tasked with creating an event that they would like to attend once they have graduated," he said. 

The menu was built using principles like the 鈥渢hree Cs鈥� of pairing: cut, complement, and contrast, which reflected the students thoughtful approach to matching local brews with seasonal dishes.

Dr. Lisa Harrison, the Dean of the Patton College of Education, described the most rewarding aspect of "The Taste of Brewing" event as witnessing Stevenson and his students transform months of preparation into a polished, creative experience. 

"'The Taste of Brewing' is a perfect example of the interdisciplinary and experiential learning we strive for in our college," Harrison said. "It represents the kind of theory-to-practice experience that is central to our mission and how we think about student development within the college. Students did not just study event planning, culinary arts, and public engagement, they had the ability to practice and showcase their incredible talents through real life application. That's the kind of comprehensive education experience that truly prepares them to become leaders within their professions."

This experience highlights the depth of experiential learning, as students take on both front-of-house (FOH) and back-of-house (BOH) roles to execute a polished and professional dining event. FOH students manage the guest experience, welcoming attendees, serving each course, and leading tastings. BOH students are responsible for all kitchen operations including prepping, cooking, plating, and coordinating timing to ensure seamless service. 

Supported by Alumni Relations, the event reflected the team鈥檚 careful planning and attention to detail. Harrison noted how inspiring it was to see students execute the event so confidently and enthusiastically, a clear testament to the power of experiential learning and to Stevenson鈥檚 exceptional mentorship.