Welcome back, class!

The Hilton School’s first class of students on opening day, September 16, 1969. There were 39 students and three professors.

Look how far we’ve come since that first day at the Hilton School. Who do you recognize? What stories can you tell? Revel in the memories of the past 40 years that connect us all. We began our college years with

simple dreams and graduated with tangible ambitions and careers! If you look around, you’ll see that though the walls and carpets may

have changed, the passion for service and commitment to excellence that identifies students of the Conrad N. Hilton College will never fade away.

Tonight, we will toast to the past, present and future of the College that has given us so much.

And we’ll raise our glasses high!

Ladies and Gentlemen--

I would like to propose a toast--

A toast to the 37th annual Gourmet Night, our College’s signature event that showcases the skills and knowledge our talented students learn in the classroom and execute with utmost precision and professionalism. To this year’s general manager, Jessica Choate, and her fine team of student managers and coordinators who have spent an entire year testing the menu, scheduling training sessions, coordinating a timeline and selecting the finest vendors as they worked together seamlessly to see tonight’s masterpiece unfold.

A toast to the Executive Committee, who has worked tirelessly with this year’s student leaders. To Erin Oeser, for mentoring and encouraging the entire team to draw upon her years of catering and events experience as they meticulously fine tuned every detail of this night. To Shelley Clark, for offering her expertise to the Food & Beverage team as they coordinated tonight’s stellar service. To Debbie Maurer, for her guidance in working with this year’s marketing manager to produce the event’s keepsake print collateral, including tonight’s dinner program. And also to Guest Chef Meyer, who has been an inspiration to the student chefs as they created a sense of nostalgia and comfort with tonight’s fare. These experts have also shared their wisdom, knowing when to step in and when to step back.

A toast to the former students and faculty members involved in past Gourmet Nights! We cherish your influence and foresight on which we build. Thank you for joining us tonight and for holding this event close to your heart.

A toast to the $12.5 million renovation to the Hilton University of Houston. We hope these new updates will help the College become an even better “laboratory“ for our hospitality students to grow academically and professionally. And to the many more Gourmet Nights to be held in this beautiful ballroom! We eagerly await knowing the names and faces of future student leaders and experiencing their stunning events.

And last but not least, a toast to Conrad N. Hilton and all of the visionaries, leaders and friends who have supported our students over the last 40 years.

John Bowen Dean of the College and Barron Hilton Distinguished Chair

Schedule — Saturday, April 10, 2010

6 – 9 p.m. Silent Auction Hors d’oeuvres

– Jumbo lump crab with red bell pepper and jicama,

topped with saffron aioli and micro radish greens

– Toasted cranberry walnut bread topped with quince paste,

dried Spanish chorizo, goat cheese, parsley and fleur de sel

– Phyllo triangles stuffed with sweet potato, fennel and currants

served with a spicy tomato jam

Specialty Drink

– Ruby Splash

Sparkling Wine

– Prosecco, La Marca Di Conegliano-Valdobbiadene

Non-Vintage, Veneto, Italy

Bob Brewer, Pianist

7 p.m. Dinner SoundSource Entertainment, Disc Jockey

This evening we will be offering 3-oz wine pours

to demonstrate social responsibility to the students

serving you. Please keep in mind the consequences of

excessive alcohol consumption.

Ruby Splash1 red raspberry1/4 oz Chambord raspberry liquorsparkling wine, chilledPlace raspberry in bottom of glass. Pour Chambord into glass and fill the flute 3/4 with sparkling wine.

Silent Auction closes promptly

at 9 p.m.

We have alternative transportation available for anyone who wishes to take advantage of it. Room accommodations can also be arranged if needed.

T o n i g h t ’ s G u e s t C h e f

Chef Craig T. Meyer, CEC — Executive Chef, Royal Oaks Country Club

Chef Craig Meyer joined Houston’s Royal Oaks Country Club in September 2007. From 1993 to 2007, he served as executive chef at the premier Algonquin Golf Club in St. Louis, Missouri. Prior to this experience, Chef Meyer worked as an executive sous chef for Master Chef Aidan Murphy at the Old Warson Country Club in St. Louis, ranked in the top 25 Best Clubs in the United States. (Chef Aidan is the most recent and the 61st chef to be Certified Master Chef in the United States.) After graduating from The Culinary Institute of America in 1989 at age 21, Chef Meyer gained experience in several famous Chicago kitchens, including The Fairmont Hotel, the Mobil 3-Star restaurant and Charlie Trotter’s. He was honored as St. Louis’ Chef of the Year in 2006. He is a member of the American Culinary Federation and is the current president of the Professional Chefs Association, Houston. He also is a member of Chaîne des Rôtisseurs: Etoile Solitare and a current member of the Escoffier Society, Houston. Chef Meyer won first place in the American Culinary Federation’s Hot Food Challenge 2008 in Houston. He was also a coach for the United States Culinary Olympic Youth Team at the International Culinary Olympics 2008. He has won numerous gold medals in both hot and cold food, including one perfect score in 2006. “My passion is food. I love to spark people’s interests by offering prime seasonal ingredients for my menus, while keeping with the spirit and tradition of fundamental cuisine.”

"Because the College

is celebrating its 40th anniversary, we designed our

menu to convey an overall feeling of nostalgia, yet kept in mind the

flavors of spring. Each dish represents an interpretation of a childhood favorite or

classic dish with a modern interpretation. Our cuisine reflects strong European notes

with a Texas accent. Enjoy!"

Daniel Jacob Banquet Chef

"We have worked on

this menu for nearly a year. The result is a fusion of

ideas by Danny and me, as well as Chef Meyer and every one of our course

captains. We all worked around our hectic schedules to create what we believe is truly a pleasing combination of flavors and textures.

I'd like to thank everyone who assisted us in creating this menu, as well as those of you

who are about to taste our results. Bon appétit!"

Barbara Lebold Banquet Sous Chef

GourmEt Night 2010 ~ A toast to the Hilton College

“Texas Size” Gulf Shrimp and Cheddar PolentaMojo-glazed Gulf shrimp resting on rich cheese polenta with

crispy pancetta, caramelized onions and drizzled with a red chimichurri and a cilantro beurre blanc

Viognier “Incognito,” Michael-David Winery, 2006, Lodi, California

Classic Country TerrinePork and duck breast terrine wrapped in bacon, accompanied by

pickled red onions, cornichons, French bread crostinis, house-made whole grain mustard and a micro green salad

Pinot Gris, King Estate, 2007, Oregon

Beets, Bleu Cheese and Baby LettucesRed beets, baby lettuces, spicy candied pecans, bleu cheese crumbles and Mandarin oranges drizzled with horseradish infused citrus vinaigrette and

accompanied by a bleu cheese bread puddingPinot Noir, Feudo Arancio Stemmari, 2008, Sicilia

Meyer Lemon Sorbet with Rhubarb Syrup

Contemporary Beef WellingtonUSDA Prime beef fillet baked in puff pastry with a cremini and

portabella mushroom duxelles, perfected with Port wine demi-glace sauce, accompanied by a bouquet of spring vegetables and

a baked black truffle and pequillo pepper macaroni & cheeseCabernet Sauvignon, Jade Mountain, 2007, North Coast, California

But Wait…..There’s S’moreHouse-made graham crackers, 60% cacao chocolate mousse wrapped

in candied hazelnuts topped with a smoked vanilla bean marshmallow, completed with blackberry-lemon anglaise, espresso chocolate ganache,

Texas-size blackberies and 24-carat goldBrachetto d’Acqui “Rosa Regale,” Villa Banfi, 2009, Piedmont, Italy

M e n u

GourmEt Night 2010 ~ A toast to the Hilton College

A brief Gourmet Night history lessonLike the College itself, Gourmet Night began humbly and, though the name has changed and the guest list has grown, the spirit and dedication of the students have not waned.

In 1970, the “First of a Thousand Nights” was held at the Sheraton-Lincoln Hotel in downtown Houston. With dinners each semester at local hotels and restaurants, there followed the “Second of a Thousand Nights,” the Third, and so on, up until the Seventh and final night in 1973. It was then that a young professor named Clinton L. Rappole decided to make the event an annual one, with the first semester dedicated to planning and the second focused on execution. Greg Edwards (’75) coined the reformatted event “Gourmet Night.”

In April 1974, about 120 guests attended the first Gourmet Night held at the Shamrock Hilton Hotel. Admission was only $5 and Dean James Taylor bought most of the tickets to give to industry. The following year, Gourmet Night moved to its permanent home at the College and was themed “An April Evening in Paris.” Students transformed what is now the Waldorf=Astoria Ballroom into a café along the Champs-Elysées, complete with Impressionist paintings, street performers and, of course, fine French food and wine.

Each year, students continue to raise the bar of creativity, service and panache, creating memories—and menus—that are not soon forgotten. What’s your favorite Gourmet Night memory?

Tonight would have been our dear friend Bill Bliss’ 27th consecutive Gourmet Night. As one of the College’s most magnanimous and enthusiastic supporters, Bill holds the record for consecutive “appearances” at this event—26 in all, many of them wearing his trademark red plaid tuxedo! Bill, who was made an honorary alumnus in 1993 and awarded Distinguished Honorary Alumni status in 2005, passed away on Nov. 17, 2009. He loved this event and was looking forward to celebrating Gourmet Night’s toast to the Hilton College’s 40th anniversary.

In 1984, Bill established the Becky Bliss Scholarship Endowment, honoring the memory of his daughter. At Gourmet Night 2008, as a tribute to Bill for mentoring countless students and alumni, former Becky Bliss scholars united to create the Wyllys K. “Bill” Bliss Scholarship Endowment. Today, the combined Wyllys K. (Bill) and Becky Bliss Scholarship Endowment is the second largest privately funded endowment at the College and ensures that Bill’s legacy of friendship and philanthropy will continue.

Tonight, the Bliss family is sponsoring a Magna Cum Laude table to continue their patriarch’s tradition of supporting our students at Gourmet Night. There are two open chairs—one for Bill and one for Becky. Tonight, the Gourmet Night team would like to propose a toast—

To Bill— Thank you for your love, support and generosity.

You are in our hearts this night and forever!

Talia Gaetke (’08), a Becky Bliss Endowment scholar who was a fairy for GN 2008 A Midsummer Night’s Dream, congratulates her mentor Bill Bliss on his new endowment.

Thank you, Bill!

A Toast to the Hilton College: Building on 40 Years of Excellence

A Midsummer Night’s Dream

Crescendo

Synesthesia

Le Souire

20th Century Hospitality

Fine Dining, Extraordinary Wine and a Salute to Fred Parks

An Evening of Excellence

An Evening of Carnivals

Una Noche Latina

The Spirit of New Orleans

San Francisco: City by the Bay

Texas Sesquicentennial

Puttin’ on the Ritz

An Evening of Elegance

A Tribute to Italian Cuisine: Il Successo e Sempre Nostros

TTToi Apperqckuri Gyrak: Russian April Fool’s

Celebration ’76

Gourmet Night

Cirque du Gourmet

Alice in Wonderland

Fire and Ice

“Dreams of a Forest and other such things”

Murder, Mystery and Mayhem

A Moment in Time

A Tribute to Tony Vallone, “Restaurateur to the Rich and Famous”

Night of Fools

Celebrating Great Traditions

Orient Express

A Toast to the Past, Present and Future: Happy 20th Anniversary Conrad N. Hilton College

Hats off to Hilton

Fantazia

Colonial Candlelight

A Toast of the Town

New Orleans Celebration: Dans Le Futur

A Matter of Time

An April Evening in Paris

The Seventh of A Thousand Nights

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2009 >

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2005 >

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2001 >

1999 >

1997 >

1995 >

1993 >

1991 >

1989 >

1987 >

1985 >

1983 >

1981 >

1979 >

1977 >

1975 >

1973 >

Remembering

Past Gourmet Night Themes

Let's all raise our glasses... For a toast to this year’s 37th Annual Gourmet Night--–

A toast to the Hilton College

Building on 40 Years of Excellence

Please, be our guest!

Visionary and hotel magnate Conrad N. Hilton proposed that "success...seems to be connected with action. Successful men keep moving. They make mistakes, but they don't quit." This spirit of success has driven this year’s student managers and coordinators to develop the elements essential to this evening’s success. Building on the foundations laid by the 36 Gourmet Night teams that have gone before us, we have hand-selected this exquisite décor, swank entertainment and heart-warming menu with the hopes that once more we, the students of the Conrad N. Hilton College, have exceeded your expectations.

Tonight, the ballrooms spill over with opportunities for you to reflect upon memories shared and experiences gained through the Hilton College’s remarkable hospitality program. Whether you are a former student of our prestigious program, an industry leader, a member of our faculty or one of our wonderful friends, we hope that you feel at home.

Thank you for sharing in this milestone celebration. Your attendance here tonight has contributed considerably to our collection of Gourmet Night memories that we will cherish as the Hilton College continues to build upon its 40 years of excellence. And to further help fund College activities and scholarships, we hope you will participate in tonight’s silent auction, the proceeds of which will directly affect the students of tomorrow.

Again, thank you for helping us build upon our dream -- a dream inspired by Mr. Hilton and our founding dean, Dr. James C. Taylor. Happy 40th anniversary to us all!

Cheers!

The Gourmet Night 2010 Student Leaders

Jennifer Fischnar

Purchasing Manager

Daniel Jacob

Banquet ChefBaker Goldsmith

Human Resources Manager

Barbara Lebold

Sous Chef

Brittany Gregory Event Manager

Kiah Crosby Silent Auction Coordinator

Terra White Event Coordinator

Shawn KUEhn

Food & Beverage ManagerDaniel Jarvis

Special Operations Coordinator

Vincent Cervassi

Service Coordinator

Lauren Mock

Marketing Manager

Jessica Choate General Manager

Class of2010

Student LeadersJessica Choate ~ General Manager, May 2010

Following a lifetime of service, planning, organizing and using food to create an experience for those around me, I discovered my passions leading me to the University of Houston. Upon arriving at the College, I was quickly introduced to the amazing production that is Gourmet Night. While I once dreamed that I would one day be the general manager, it is quite an honor to actually have earned this position. It has been a wonderful experience working with so many dedicated, creative and hardworking people. Through the wonderful connections and opportunities at the Conrad N. Hilton College, I have interned at a historic hotel, the Inn at the Ballpark, and assisted a food critic with the writing of several cookbooks and learned recipe development. In addition, I am active or have participated in the International Special Events Society, the Texas Restaurant Association-Cougar Chapter, the Hotel Management Society, Eta Sigma Delta, and various organizations at the Honors College. I have also enjoyed and felt renewed passion for the industry through my involvement in NACE (National Association of Catering Executives) and, as a result, earned an internship with En Vogue Events as an events coordinator. After completing my degree, I plan to pursue a career in catering and convention services. In the future, I would love to teach children and communities about healthy, sustainable eating habits and advocate for the Slow Food movement.

Student LeadersGourmEt Night 2010 ~ A toast to the Hilton College

“For he’s a jolly good fellow…”I had the honor of serving as the general manager of the first Gourmet Night. The year was 1974 and the dinner was held in the Emerald Ballroom at the iconic Shamrock Hotel, once located at the intersection of Main and Holcombe Blvd. The following year, the College brought its signature event home and it was themed “An April Evening in Paris.” Once again I held the position of general manager, making me the first and only student to ever serve twice as GM. I have become a “regular” at Gourmet Night and am easy to spot, often wearing my red shirt and white bowtie.

Who am I?

Find my name in the special thanks!

Jennifer Fischnar ~ Purchasing Manager, May 2010

Ahoy Team! These past five years with the Hilton College have been a magical adventure. My journey has been filled with everything from internships at Walt Disney World Resorts and the Omni La Mansion del Rio to membership in Gourmet Night, NACE (National Association of Catering Executives) and the Disney College Program Alumni Association. I hope to take all that I have learned back to Disney as a Rooms manager, with the goal of becoming a director of Rooms. It is an honor to be a current student and, very soon, alumna of this College. I hope that everyone enjoys our toast to the College that has made everything happen for me!

Baker Goldsmith ~ Human Resources Manager, May 2011

I am a junior at the Hilton College and a veteran of the Gourmet Night team. I am so excited to be a part of the team that is celebrating the founding of this College, which has given me so much! Last year I served as this event’s associate director of Service and am happy to be back on the team during this 40th anniversary year. I am also actively involved in the student honors organization Par Excellence, for which I am the Event coordinator. I have participated in the Hospitality Industry Hall of Honor and am also a member of NACE (National Association of Catering Executives). After graduation, I hope to pursue a career in the cruise industry, or possibly at a resort in one of the far corners of the world. I am already looking forward to next year’s Gourmet Night, but excited to be enjoying the celebration this evening and reflecting on our College’s rich past.

DANIEL JACOB ~ Banquet Chef, May 2010

I have always loved restaurants and all things food-related. I started cooking at the age of 12 because the rule in my house is “cooks don’t clean up after meals” —something I avoided at all costs. I graduated with a Bachelor of Business Management from Southwestern University in 2007, with the goal of owning my own restaurant. My first kitchen job was working as a fry cook and, eventually, I learned how to run the entire kitchen at Bin 555 Restaurant and Wine Bar in San Antonio. A year later, I had an amazing opportunity with Hispano USA to help open—from the ground up—and run a Mexican food restaurant during a cultural festival in Assilah, Morocco. I arrived at the Hilton College Graduate Program in 2008 to attain a formal education in the hospitality industry. In addition to my course work, including working to publish a professional research paper on wine preservation techniques for restaurant implementation, I became a chef and kitchen manager at the Hilton College’s student-run Barron’s Restaurant. At Barron’s, I helped develop the menu and teach students what it is like to work in a professional kitchen. Participating in this year’s Gourmet Night has been an amazing growth opportunity for me, both as a chef and as a manager. I hope to encourage more graduate students to become involved in this amazing and important event that uniquely enhances the student experience at the Hilton College.

BarBara Lebold ~ Sous Chef, May 2010

I have wanted to be a chef since I was a child learning how to cook with my mother. Owning a restaurant one day was a dream that led me to attend Purdue University’s Hospitality Management program. While at Purdue, I got my first industry experience working in the residence hall food services. I also discovered a passion for customer service and strove to treat my customers how I would want to be treated. After graduating with my bachelor’s degree, I returned to Houston to attend the Art Institute’s Culinary Arts program. Upon completion of my culinary diploma, I worked as a manager in several different segments of the industry for a few years before deciding to return to school to pursue a master’s degree. The Conrad N. Hilton College has given me many great opportunities—starting with my teaching fellowship—and has ignited in me a desire to teach the culinary arts professionally. My daily goal is to not only teach my students what they need to do to accomplish a given task, but to give them the knowledge necessary to become successful in their lives.

Course CaptainsCarolina Frias

Dylan Skone

Emily Paez

Grant Keaton

Jervonni Henderson

Jonathan “Yuki” Ramirez

Kaitlyn Venable

Katy Nichols

Nicholas Pastor

Michael Gonzalez

Praise Adkins

Taylor Stoy

Trishia Ann Saulog

Sara Martinez

GourmEt Night 2010 ~ A toast to the Hilton College

Brittany Gregory ~ Event Manager, May 2011

I have wanted to be an event coordinator since the day I fell in love with all of the flowers, decorations and lights of the event industry. I was introduced to this business at 17, when I held my first event job as an assistant to the director of Productions for the dance studio, Community Performing Arts Center. I enrolled at the University of Houston to major and specialize in Event Administration. I chose UH because it is close to home and has one of the best Hotel and Restaurant Management programs in the nation. Currently, I am a junior and continue to grow as a professional every semester. I recently joined NACE (National Association of Catering Executives) and this organization has introduced me to several companies and vendors in the Houston area. I know that this exposure to the industry will benefit me when I graduate. I interviewed for the Gourmet Night Event manager position last semester and have learned even more in this role than I have in my classes. The experience that I have gained during this last year has developed me as a professional in ways I never thought possible. I have enjoyed working with this year’s Gourmet Night team and I am excited to see what next year has in store for me!

Terra White ~ Event Coordinator, May 2010

From a small town in East Texas, I moved to Houston to pursue my dream of becoming an event planner. When I had to decide on the right school to make this dream a reality, the Conrad N. Hilton College was my first choice. Shortly after moving to Houston, I began to work for a local catering company—A Fare Extraordinaire—and realized that I needed to become more involved with on-campus activities to broaden my knowledge of the catering and event industry. I’ve become active in NACE (National Association of Catering Executives), the Hospitality Industry Hall of Honor and Gourmet Night. NACE has truly opened many doors for me because I am able to network with the industry’s finest companies and leaders in Houston. NACE has also helped me to open up to my peers and develop friendships. The Hospitality Hall of Honor and Gourmet Night have allowed me to see the true talents of my peers and to experience the College’s capacity for developing leadership skills in students. When I graduate in May, I will take my passion and drive to the catering and event industry where I will pursue a lifetime of unforgettable memories through the events I manage.

Kiah Crosby ~ Silent Auction Coordinator, December 2011

I have been at the Conrad N. Hilton College for two years and have been actively involved in the student honors organization Par Excellence and Gourmet Night. This has been my first year on the Gourmet Night team and I have learned so much from this dynamic group of student leaders. Being a student at this College has truly broadened my horizons and opened new doors. Last summer, I experienced an amazing summer abroad trip to Mexico. Currently, I have an internship with Green Lily Events, where I help to execute their events. I enjoy meeting new people and plan to graduate with an emphasis in Event Management.

SHAWN KUEHN ~ Food & Beverage Manager, December 2010

My senior year at the Hilton College has arrived and I am proud to say that I have been a part of every Gourmet Night and Hospitality Industry Hall of Honor since my first semester. I have held such positions as Food & Beverage manager, director of Wine, course captain and, in the fall as I prepare for graduation, I will be the Event manager for the 2010 Hospitality Hall of Honor. During my college career, I have held a number of jobs, including serving as the assistant manager at Reef. Recently, I joined Par Excellence, a student honors organization, and now hold the position of Marketing director. Last fall, I completed the first level of the Court of Master Sommeliers, and I currently have an internship at the St. Regis Houston in the Food & Beverage department. I plan to continue to differentiate myself and look forward to new opportunities that come my way.

Vincent Cervassi ~ Service Coordinator, December 2011

From a young age, I have been interested in the entrepreneurial aspect of the hospitality industry. To better understand how different companies operate, I began working with several hotel and catering companies as a banquet server. I continue to expand my knowledge of Food & Beverage operations with hands-on experience as varied as front-of-the-house fine dining service with Wolfgang Puck to back-of-the-house food production with numerous ethnic food restaurants. I enjoy the daily challenges and experiences that the Hilton College offers and strive to practice and perform to the highest industry standards. During my past three years at the College, I have actively participated in every Gourmet Night and Hospitality Industry Hall of Honor event. As a former officer, I have been an active member of the Conrad N. Hilton Ambassadors. If there is one thing I have learned from this school so far, it is to exceed the guest’s expectations—whether that guest is a member of the faculty, one of my peers or my employer.

Daniel Jarvis ~ Special Operations Coordinator, May 2012

I was interested in hospitality long before I took my first job in the industry at 16. I’m especially interested in coffee shops, which is where I’ve worked since I was 16. I’m the officer of Communication for the Texas Restaurant Association-Cougar Chapter, through which I have worked extensively with the Greater Houston Restaurant Association. I am also the president of the College Council for the College of Hotel and Restaurant Management, which represents the student body of this College. My brother, Nathan, graduated from the Hilton College and through him, I found my way here. This will be my third year participating in Gourmet Night, but it’s my first year as member of the student leadership team. I have truly enjoyed working on this annual event and look forward to being actively involved in Gourmet Night for the rest of my tenure at the College.

GourmEt Night 2010 ~ A toast to the Hilton College

“For he’s a jolly good fellow…”Gourmet Night has had a proud and long-standing relationship with the University of Houston Printing and Postal Services, as they have processed our promotional pieces with love and care for many years. But this year, they went above and beyond! They mailed out our save-the-date magnets, featuring Dean Taylor and Mr. Hilton, with lighting-speed! As we discussed printing the invitation, they gave us the best price they could offer. And when it came time to print tonight’s program, they offered us the highest quality at an unbelievable discount—the only way we could have created such a remarkable keepsake! On behalf of the Hilton College students and faculty, we would like to express our immense gratitude to Nalan Giannukos and his team for their generosity as we continue to design professional marketing collateral for our signature gala.

“…which nobody can deny!”

A 36-year tradition that has grown to become the

Conrad N. Hilton College’s most treasured annual

student-run event. Since 1974, students at the Hilton College

have displayed their expertise in the areas of culinary arts,

event planning, beverage management and service direction.

The evening includes a cocktail reception, silent auction, a multi-course

gourmet dinner with wine pairings and live entertainment.

With your attendance, not only are you supporting our students but

also the world-class hospitality management program at the

Conrad N. Hilton College as we build on 40 years of excellence.

Cheers!We look forward to celebrating with you!

On the cover:

Carl Spaeth (center) was the proud general manager of Gourmet Night 1979 themed “A New Orleans Celebration – Dans le Futur.”

Enjoying the evening are former GMs (from left): Tom Ponzini (GN ’77),

Dean James Taylor, Richard Weil (GN ’78) and

Bob “Rabbi” Raulston (GN ’74 and ’75).

Our Commemorative 40th Year Anniversary Dinner!

A toast to the Hilton College

Building on 40 Years of Excellence

Dean John Bowen and the Student Leaders of Gourmet Night 2010request the pleasure of your company

Saturday, the tenth of April Two thousand and ten

Six O’clock — Cocktail Reception and Silent AuctionSeven O’clock — Dinner will commence

Répondez, S’il Vous Plaît no later than March 5, 2010

Black Tie Optional

Complimentary valet parking provided

For a room reservation at Hilton at the University of Houston,please call 713-743-2447

For more information, please contact Erin Oeser, 713-743-9482 or ekoeser@uh.edu

“…the keeper of the inn is the keeper of the flame,

that thousand-year-old flame of hospitality which the

graduates of our Hilton School of Hotel and

Restaurant Management must hold high and carry into

the hotels of the 21st century.”

Founder of Hilton Hotels Corp.

A toastto the Hilton College

Building on 40 years of excellence

Lauren Mock ~ Marketing Manager, May 2010

My four years with you at the Hilton College have been nothing less than memorable! Through the student honors organization Par Excellence, I have had the honor of serving in leadership roles—currently as the controller and in 2008 as the assistant Events coordinator. During Gourmet Night 2009, I was the associate director of Silent Auction and this year I am the event’s Marketing manager. Exploring my capacity for creativity, I enrolled in several Studio Arts courses, including graphic communications, which have served me well in designing the marketing materials for this year’s event with Keith Nickerson, the College’s new graphic designer. In my vision for the future, I see myself using the administrative and relational skills I have gained from a hospitality degree with an emphasis in Event Administration to initiate a ministry that involves event programs, a coffee house, young adults and the selling of artwork to further justice in the world. Upon graduation, I will set off for a wonderful adventure, marrying the love of my life, Jeremy Haines, and begin a campus missionary position at the Baptist Student Ministry at the University of Houston.

Erin Oeser, CHE ~ Executive Director of Gourmet NightThis is the sixth Gourmet Night that Erin has served as the executive director. As a student here, she also participated in two Gourmet Nights in Logistics and Silent Auction. Erin brings to her students more than 18 years of experience in the hospitality industry, primarily in the Catering Sales and Event disciplines. Prior to joining the faculty as a lecturer in 2005, she spent 51/2 years working for the Westin Galleria & Westin Oaks Hotel in Houston as a Catering Sales manager and Convention Services manager. She has also worked for the Omni Ambassador East in Chicago as a Business Travel Sales manager, The Houstonian Hotel in Houston and Club Mediterranean Resort in Florida. After completing her MBA in 2004, Erin began teaching at the Art Institute of Houston where she taught Catering and Banquet, Career Development, Internship and other hospitality classes in the Culinary department. While teaching at the Art Institute she found her way back to the Hilton College, where she earned her BS in Hotel and Restaurant Management. Currently she teaches Convention Services, Event Administration and Catering Management. Erin is the faculty advisor for the National Association of Catering Executive’s (NACE) student chapter, which has become the largest student chapter in the nation. For her efforts with the Houston chapter and others around the nation, she was recognized with the 2009 Houston NACE Baumann Reinhardt Member of the Year Award. For the 2008–09 academic school year, she was honored with the Donald Greenway Teaching Excellence Award. In 2006, she received the Distinguished Young Alumnus/Alumna Award from the Hilton College Alumni Association.

Shelley Clark ~ Executive Director of Food & BeverageThis is Shelley’s second year serving on the executive committee for Gourmet Night. After gaining industry experience in restaurant operations, Shelley came “home” to her alma mater. A proud Hilton College alum, she joined the faculty as a lecturer in April 2008. In addition to teaching and working with students who operate Barron’s Restaurant, Shelley serves on the executive board for the Hospitality Industry Hall of Honor and is the faculty advisor to the student leaders for the event. Her restaurant career includes management positions with some of the Houston area’s favorite dining spots, including Hoffbrau Steak House, Truluck’s Steak and Stone Crab, and Saltgrass Steak House. In 2006 she joined ARAMARK, where she cheered on the Houston Astros as a banquets supervisor at Minute Maid Park. The following year, she joined the team at the George R. Brown Convention Center, where she held management positions in Banquets and Retail Foods, as well as managing foodservice operations at Jones Hall for the Performing Arts, the Wortham Theater Center and Miller Outdoor Theatre. Currently, she is working on a Master of Science in Recreation, Sport and Tourism from the University of Illinois, which she will complete in March 2011.

Debbie Maurer ~ Executive Director of MarketingThis is Debbie’s first year to serve on the executive committee for Gourmet Night, but she has been working behind-the-scenes with student leaders on this event since she joined the staff of the Hilton College as director of Communications in October 2005. Those who attended Gourmet Night 2007 and 2008 may remember her as the Queen of Hearts for the dinner themed Alice in Wonderland and Titania, Queen of the Fairies, in A Midsummer Night’s Dream. She also serves as a staff mentor in marketing for the annual Hospitality Hall of Honor. In her role at the College, Debbie is responsible for marketing communications and media relations, and is also coordinating the effort to redesign and rewrite content for the College’s new website that will launch in the fall. She brings to this key role more than 30 years of experience in publications and public relations, including leadership positions at the Museum of Health and Medical Science, St. Luke’s Episcopal Hospital and other institutions in the Texas Medical Center. She has served as a PR account executive at one of the city’s largest advertising agencies, and for several years worked as a freelance writer. She began her career at the Houston Chronicle after graduating from The University of Texas at Austin with a Bachelor of Journalism. Over the years, Debbie has earned more than 70 awards for her writing and publications work, including three Gold Quills from the International Association of Business Communicators. Most recently, she won a CASE award for the 2007 Dean’s Report titled Heroes of Hilton College.

Executive Committee

Autographs { Add your own signatures here }

And now to present the honors to our generous sponsors! Thank you for supporting tonight’s commemorative event.

M a g n a C u m L a u d e

Bliss Family

DNC Hospitality Services

Ecolab

Nicholson Interests

Sysco Corporation

C u m L a u d e

American Liberty Hospitality

Davidson Hotel

Firebus Systems, Inc.

Houston Chapter of NACE

Marriott International, Inc.

Oberoi Holdings

Dr. Clinton L. Rappole

Royal Oaks Country Club

Sysco Corporation

SponsorsT h r e e C h e e r s

f o r o u r

thanksChef Abbas Jaffari

Ann MasseyBeverly Nicholson

Dream BouquetFernando Cuellar

Glazer’s Family of CompaniesJ. Harding & Co.Keith Nickerson

Kevin SimonKristen Adcock & Invitation Solutions

Lela CantuLisa Funk

Dr. Mark E. YoungMary DouglasMichael Scott

Nalan Giannukos & UH Printing and Postal ServicesNathan Jarvis

The Perfect Touch LinensSean Lawless & Cougar Grounds

Sebastian Hansen6 Carr Photography

SoundSource EntertainmentTCHO

Wendy Gary

S p e c i a l

“I’m the jolly good fellow. I’m Bob “Rabbi” Raulston (’75), the only student to ever serve twice as GM of Gourmet Night.”

“…the keeper of the inn is the keeper of the flame,

that thousand-year-old flame of hospitality which

the graduates of our Hilton School of Hotel and

Restaurant Management must hold high and carry

into the hotels of the 21st century.”

CONRAD N. HILTON FOUNDER OF HILTON HOTELS CORP.