|Hospitality Students hosted a booth and volunteered at the Food, Wine, and Micro-Brew Festival at South Coast Plaza in Costa Mesa, where they helped to raise an estimated $65,000 for the Second Harvest Food Bank of Orange County.|
Hospitality Management students used their classroom knowledge to make a difference in the community on Oct. 7. The 49 students in HRT 281: Professional Cooking Lecture and Lab hosted a booth and volunteered at the Food, Wine, and Micro-Brew Festival at South Coast Plaza in Costa Mesa. Students worked alongside an array of restaurants and wine and microbrew operations at the event, which raised an estimated $65,000 for the Second Harvest Food Bank of Orange County.
The Collins School students served nearly 2,500 samples of desserts, including rich double chocolate fudge brownies, pecan tarts on a sugar cookie crust, and pumpkin squares dotted with macadamia nuts and white chocolate morsels. These confections were created in the Collins School kitchen lab as part of the students classes on baking. Student participants donated funds to pay for the desserts.
The class decided to participate in the community service learning project after learning that just $1 raised by Americas Second Harvest would buy 15 meals, and that many of the hungry in the community are children.
“This is what teaching is all about,” says class instructor Sandy Kapoor. “You really feel like you have made a difference. You have changed lives — your own, your students' and your community's.”
More than 1,900 people attended the event. The $65,000 raised will go toward the Second Harvest Food Bank's three programs, Mobile Pantry, Food Rescue and Orange County Harvest.
Sophomore Amy Soumakian says the event was a great networking opportunity, allowing students to meet and talk with various industry leaders.
“In addition, we were able to donate time for a great cause,” she says. “It was a wonderful opportunity to see how the hospitality industry really makes an effort to be involved in charity events all of these vendors volunteered their time.”
“Plus, we got to eat a lot of great food and have a good time,” she adds.