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2024 Hospitality showcase

fundraiser

Looks like good weather!

The rain seems to be at bay for tonight's festivities!

We will continue with our original plan of indoor and outdoor activities.  

SHOWCASE

At the end of the spring semester, we host a graduation celebration for our graduates with food and recognition.  This grad party also serves as the final project for the culinary class that cooked for the Yellowwood during the 8 weeks; this year, the class focus is American Regional.  For their project, each student will cook and serve a menu item of their choosing, in real time under the tent at the event.  These students will have fabricated all the meat and seafood during their first term class and use those products to create both the Yellowwood and Showcase menus.

Beyond the food tent, there will be passed hors d'eouvres, a buffet of light savory fare as well as sweets, a mocktail bar, a cash bar of beer and wine from Upland Brewery.  Our bakery and culinary labs will be open for viewing as well as chef demos and more food offerings. 

A full listing of menu and demos will be available soon.

The showcase is a celebration of all our students; culinary, baking and pastry, and hospitality management.

There will be a graduate and student volunteer recognition ceremony outside near the food tent from 6:30 - 7pm.

This is a ticketed event, tickets are required for entry.  Tickets can be purchased from the link below.

fundraiser

Most of our students come from Southern Indiana, and many have never traveled  outside of their own counties.  We are preparing students for a career in hospitality, and feel strongly that in order to give great customer service or create fantastic food, one must experience those things first hand. 

We are fortunate to take 10 students each April to French Lick Resorts in French Lick Indiana for an all expenses paid, overnight trip.  During this trip we tour the inner hotel and dining operations, or behind the scenes, and have an opportunity to talk to a variety of management during a panel discussion.  During this trip we dine at the 1875 Steakhouse and talk to the executive chef. 

Our ultimate goal is to take a group of our students on a hospitality-culinary tour beyond the state lines. Funds raised from the Showcase will be dedicated to a culinary / hospitality focused travel experience.

We hope to have funds for a trip in Spring or Summer 2025. 

We are looking at a few options for 6 - 8 students and 2 Chaperones.   Each of the following average $2000 / student:

3 days, 2 nights in Chicago, food tour, dine at Smyth (3 Michelin Stars), visit the neighborhoods and eat. 

5 days, 4 nights trip to the Carolinas: bbq, history, seafood

5 days, 4 nights trip to the upper Midwest: Milwaukee, Door County, Madison - cheese, history


 

Details

A casual indoor/outdoor gathering with tables to sit or stand at, as well as a chance to walk around and mingle.

Food, desserts, beverages, chef demos, tours of the culinary labs, games.  Food will be self serve, but service staff will be on hand.

5:30pm - 7:30pm Thursday May 9, 2024

$40/person

Festivities located at The Yellowwood and the Yellowwood Patio - 200 Daniels Way 47404, Entrance 7

All proceeds will go to our Hospitality Foundation fund

for student travel.

Tickets are $40/person  (11 yrs +)

hospitality
showcase

ITINERARY

5:30 - 6:30 Passed hors d'oeuvres, buffet, street food stations, chef demos, dessert stations, cash beer/wine bar, mocktail bar

6:30 - 7:00 Graduate and student recognition ceremony on the patio

7:00 - 7:30 Buffet and Self-Serve food, beverages 

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