|Collins School Professor Bob Small walks a tour through the wine cellar.|
|Lunch entrees are readied for guests during the California Restaurant Association “Taste & Tour.”|
|Tony Palermo, Los Angeles chapter president, presents donations to Interim Dean David Klock.|
The Collins School of Hospitality Management had a chance to shine for several leaders of the restaurant industry.
The California Restaurant Association's Los Angeles and Orange County Chapters visited the top hospitality school for a “Taste & Tour” on Wednesday, Nov. 29.
“The students in this school represent our future,” said Jot Condie, president and CEO of the California Restaurant Association. “The restaurant industry has a lot of challenges and in the next few years one of the biggest challenges will be finding qualified people.”
Students led association members on tours of the Collins School where faculty gave demonstrations and short lectures on all aspects of the program from its wine cellar to its teaching kitchens and learn-by-doing curriculum.
After the tours, the group gathered in the newly remodeled Restaurant at Kellogg Ranch for a three-course meal prepared by Collins School students and funded by the association chapters.
“They really did a great job,” said Tony Palermo, president of the Los Angeles County chapter, after the lunch. “We wanted to come up with a way to get involved in education, and they really took the ball and ran with it.”
After lunch Palermo presented the school with an industrial food slicer and vacuum pack. Robert Clunie, president of the Orange County chapter, presented a $2,000 donation.
David Klock, interim dean of the Collins School, thanked the chapters for the gifts and jokingly added, “I know some of the faculty are salivating over these gifts.”
The Collins School of Hospitality Management is the largest and oldest hospitality program in California. Ranked regularly among the top three undergraduate hospitality management programs in North America, more than 700 Collins School students receive a superior education in this state-of-the-art facility, where they learn to apply hospitality management theories and concepts to real-word settings.