I became involved with catering after my sophomore year. I had joined Jessica Murray, assistant professor of hospitality, on a study abroad in Florence, Italy. She and many of the other students on the trip told me about the great opportunities with hospitality catering and the practical, hands-on experience. I learned about setting and working high-end events, proper service, wine and food pairings, and so much more. Chef Morgan taught me a lot about all of these and even more about cooking and kitchen practices. My favorite part about working with catering was the various networking opportunities that it gave me. I felt like I was more involved in the university every time I went to work. The most challenging thing was holding up the high standards that are expected of high-end events. Keeping these standards taught me discipline and consistency. I am currently in training for a management position with Hillstone restaurant group, and all my experiences with catering and the hospitality school are being utilized to maximize my effectiveness and further develop my skills and knowledge.

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 in charge of hiring, scheduling, and coaching the entire front of the house staff. While my career began in the restaurant world, I transitioned to become a financial professional with Northwestern Mutual in 2022. In my first year as an advisor, I accomplished Pacesetter40 & Pacesetter 2nd 60 milestones, ranking my team and me in the top 1% of first-year advisors across the country. I am honored to serve our clients in a way that ensures financial success and peace of mind for generations to come. Since inception, our team has impacted over 120 families, and we have no intention of slowing down.

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.