I am invited to many black tie events every year. Houston loves to dress up and raise funds! But my favorite black tie event every year is the Gourmet Night organized by the Conrad N. Hilton College of Hotel and Restaurant Management here at the University of Houston. Nearly 400 students make this a night to remember.
Let me take you to this year’s Gourmet Night with me.
The theme is Route 66. The invitation itself takes you back in time – very retro, very nostalgic! You are requested to dress in theme-appropriate attire or black tie. I was raised in India, and therefore have nothing in my closet that could be called “theme-appropriate,” so I opt for a red gown. One can never go wrong with red!
Upon arrival, you notice that there are no professionals running around because no event planning companies or outside vendors are involved. Every little detail has been planned, and is now being executed, by the college’s students as part of their training.
We are offered a glass of Champagne and are given a number that we can use to bid on hundreds of items displayed in the silent auction. I am drawn to the section on vacation packages and restaurants – too many to count and each one under fierce bidding. What else would you expect from a hospitality college? I stop in front of an item, called “A Collection of Wines by the Faculty.” Before I can place a bid, I hear someone calling my name and asking if he may introduce himself. I turn around and greet him and forget the bidding.
In few minutes, the sound of the dinner bell invites us to the ballroom which has been transformed into Diner 41 in celebration of the 41st year of the Gourmet Night. Women in poodle skirts and men in 1960s hair style greet us in the hallway. We stop for a quick photo, one being taken with an IPhone and one with an old-style camera. We find our table, decorated with records and candy jars. A loud band plays familiar songs and I can see people moving in their chairs to the beat of the music.
Now we are ready for the gourmet part of the night. Five courses accompanied by five wines please our eyes and taste buds. Hundreds of students offer synchronized wait service on multiple tables in an expertly choreographed fashion. They are eager to explain any wine or food item in front of us.
Here is the part that I always wait for. The student general manager takes the microphone and introduces all of her managers – the food manager, the beverage manager, the service manager, the marketing director, and on and on. Then she calls on all the volunteers and a parade of 400 students enters from one side of the ballroom and marches across to the other side.
We all sit in amazement as this night comes to an end. Students start to plan this event as a part of their curriculum almost a year earlier. They compete and audition for leadership positions. They take responsibility, form teams, delegate tasks, hold each other responsible, manage conflicts, and finally produce an evening that is unparalleled in experience and elegance.
In order to pass, students are judged by a really tough group, because the room is full of big names in the industry, from people who manage their own restaurant to those who are the owners of the largest franchises in the world!
As we walk out of the ballroom, we are handed a Coke bottle reminiscent of the good old days. We thank the students and walk to our car, proud and happy in the knowledge that all of the managers will get job offers – if they don’t have one already! Because, after all, they are the best of the best!