As a freshman, I got involved with the SHBM ambassador team and met Chef Jamie Callison and Dr. Nancy Swanger. As a sophomore, I dove further into the ambassador role and also started working in Hospitality Catering Services. In addition, I studied abroad in Florence, Italy. In my junior year, I became a Catering Services kitchen lead and really developed my culinary and management skills. I was involved in both the planning and execution of some very exclusive events, including a trip to Napa Valley to serve a dinner at an alumnus’s private vineyard. I also completed a summer internship with Hillstone Restaurant Group. After graduation, I moved to Los Angeles to start a management training program with Hillstone. I began my management career at South Beverly Grill. After four months, I completed training and was moved to Houston’s in Irvine, California. I was there almost exactly a year before being transferred to The Grill at Bal Harbour, Florida. I was promoted to senior assistant and am hiring, scheduling, and coaching the entire front of the house staff. The wonderful experiences I had in Carson College of Business were a “Cougar fairytale” of sorts that put me on the path to success.

We have had the privilege of working with Jamie Callison and his culinary team on several different occasions in the last few years and have been more than impressed with the level of professionalism that they present. From beginning to end, they conduct themselves with dignity and respect for each member of their team and deliver seamless service throughout each event. Jamie directs the group with a calm demeanor and guides them to take responsibility from beginning of service to an immaculate clean-up after service. In 25 years of entertaining for guests, I have never worked with a more efficient and more professional group of people who seem to take great pride in what they do.