Looking for a night on the town? Then jump, jive, and wail your way to Gala 2008: Big Band! Ferris State University's Hospitality programs are proud to present the 18th annual event. This year's Gala will be held on Friday March 28, 2008 at the Big Rapids Holiday Inn ballroom. The evening will begin at 5:30pm with cocktails and hors d'oeuvres, accompanied by live entertainment and a fabulous silent auction. A seven course meal prepared by executive guest chefs will follow as you dance the night away. Complimentary professional photo mementos will be taken to keep you tapping your toes for years to come! Don't let time slip away - get in the mood and hear those blues in the night! Individual and table reservations can be made by contacting Julie Doyle at (231) 591-2385. The mission of the Hospitality Gala is to raise funds for assistance in the program's student scholarships, travel, and support.
Director of Service Industries for Goodwill Industries, Grand Rapids
Rock is a Certified Executive Chef who graduated with his B.S. in Hospitality Management from Ferris State University. He also studied Culinary Arts at Johnson & Wales University and at Grand Rapids Junior College. He is also a Global Career Development Facilitator. He has served as a Senior Corporate Campus Chef with Compass Group, and he was the Executive Chef at Herman Miller. He is a member of the Michigan Restaurant Association and Michigan Rehabilitation Services. Rock currently works for Goodwill Industries where he is in charge of overseeing instruction for Hospitality and Building Service students with barriers to employment, directing both Food and Building Services, and developing and writing contracts.
Chef Instructor, Kent Transition Center, Grand Rapids
Don graduated from Grand Rapids Community College in 1988 with his degree in Culinary Arts. He is currently working on his B.S. in Education at Ferris. He previously was Executive Chef at The Embers in Mt. Pleasant and at Guthrie's in Grand Rapids. Don has also taught Business Management courses at Davenport College for the past six years.
Michelle is a Certified Executive Chef through the American Culinary Federation. In addition to her job at the Dunrovin Conference Center, owned by Whirlpool Corporation, Michelle has been an Adjunct Faculty member of the Culinary Arts program at Northern Michigan Community College in Traverse City and for Ferris State's Hospitality Programs.
Assistant Food and Beverage Director, Great Wolf Lodge, Traverse City
Brandon graduated from Ferris State University with a B.S. in the Hospitality Management Program and a Certificate in Marketing and Sales. He currently serves on the Ferris Hospitality Programs Advisory Board. In the past five years, he has helped to open numerous Great Wolf Lodge Properties across the United States.
Derek graduated from Ferris with a B.S. in Hotel & Restaurant Management. After leaving Ferris he worked for Houston's Restaurant, ESPN Zone, Red Stone Grill and Bandera while living in thirteen different states. Today, he is a partner with Doug and Mike Dunlay in Dunlays on Clark, D.O.C. Wine Bar, Frasca Pizzeria & Wine Bar, Smoke Daddy, and Dunlays on the Square. Smoke Daddy's has been featured on BBQ with Bobby Flay and Rachel Ray's Tasty Travels.
Pastry Chef, Churchill's Bar & Bistro, Grand Rapids
Originally from Sitka, Alaska, Ginnie traveled the world as a "Navy Brat". She graduated from The Culinary Institute of America in 1989 with a Baking major. After spending time on the east coast, from Massachusetts to Florida, working for yacht clubs and private clubs, she returned to Grand Rapids. She currently teaches classes to emotionally challenged kids at the Kent Education Center. She is also a board member of the Advisory Committee at the Kent Career Tech Center.
Corporate Chef/Territory Manager, Mascari Sales & Marketing, Grand Rapids
Jason has 17 years of experience in Culinary Management. He has worked at Cygnus, The 1913 Room and has done special events catering. He has also been a Chef for Food Quest and was the Executive Chef at Rhythm Kitchen Café where he specialized in Southern-Creole cuisine.
A native of Philadelphia, Bob has 40 years experience in the Food Service industry. He trained for 8 years in the Philadelphia area under various European chefs. He has worked in private clubs, public restaurants and resorts in Philadelphia, Houston and Detroit and has been certified as an Executive Chef since 1988. He is currently an instructor at the Great Lakes Culinary Institute where he teaches Garde Manger. Bob has also taught "Intro to Cooking" and "International Cuisine." He also serves as the Executive Chef of "The Hagerty Center," a conference center located at the Great Lakes Culinary Institute.
John is the executive chef of the first JW Marriott hotel to open in the Midwest. He was instrumental in the conception and design of six.one.six, the signature restaurant at the JW, named for the Grand Rapids area code and themed "eat local, feel global." Formerly chef de cuisine of nationally-acclaimed Disney World restaurants California Grill and Flying Fish Cafe in Orlando, John helped craft the culinary reputations of top restaurants like the Lark Creek Inn in San Francisco's Bay area and the award-winning Le Ciel Bleu in Chicago's Mayfair Regent Hotel. His passionate cooking style and inventive interpretation of classic foods have earned high praise and accolades from some of America's most respected culinary masters. John has also been a four-time guest chef at the prestigious James Beard House in Greenwich Village.
Program Coordinator and Associate Professor at Ferris State University
Family: Married to Terry Doyle; Two children Jessica and Brendan
Education
M.S. Ferris State University, Occupational Education Hospitality
B.S. Ferris State University Hospitality Management
A.A.S. Ferris State University, Food Service Management
TIPS Alcohol Awareness Master Trainer
Health Communications CHE
Julie Doyle has taught classes at FSU in Hotel Management and Resort Management for over 25 years. She is the advisor for National Society of Minorities in Hospitality, and Eta Sigma Delta International Hospitality Honors. She is the current director of the MIHEA Career Fair, State Alliance for all Hospitality Universities and Colleges. She is the past president of Michigan CHRIE and current president of the Michigan Hospitality Educators Alliance. She has served on the national CHRIE committee on student internships and in '94 was awarded the State of Michigan's Outstanding Educator of the Year. She was nominated for The Distinguished Teacher Award at FSU in '04, Who's Who Among American Teachers Award in '02, and Teaching Excellence Award for nominated '01 and '05. Doyle is also a Certified Hospitality Educator through the American Hotel & Lodging Educational Institute.
PhD Higher Education Leadership at Western Michigan University ABD
PhS Career and Technical Education at Ferris State University
MPS Hotel Administration at Cornell
Lianne Briggs came to Ferris State University because she wanted to return to Michigan after living all over the country for ten years. She worked as a Clubhouse Manager for ARAMARK Dubuque Greyhound Park, a Dining Room Manager in the Galena Territories, an Assistant Manager in Greyhound Food Management in Chevy Springs, and a Cafeteria Manager for Canteen Services in Yellowstone National Park. She is also has professional memberships in Club Managers Association of America, Michigan Club Managers Association, and International Food Service Executives Association.
B.S. Restaurant, Hotel and Institutional Management at Purdue University
A.O.S. Culinary Institute of America, Culinary Arts
M.S. Career and Technical Education at Ferris State University
Katherine Wolfer has had various positions in front and back of the house, one being the Executive Sous Chef at Kent Country Club and is currently the owner of the Morley and Remus Subway.
Minor: Special Events and Meeting Planning, and Club Management
Hometown: Walled Lake, MI
Affiliations/RSOs:
Ferris STARS for the Make-A-Wish Foundation
President of Professional Convention Management Association
Club Managers Association of America
Eta Sigma Delta
Omicron Delta Kappa
Honors Program
Erica Rogerson's first year she was the silent auction co-chair and had only been to a Gala once. She saw what an amazing evening students put on I was hooked. Last year she was the Special Services Manager and learned so much about the process of putting on an event. This year is sadly is her last year and the responsibilities given to her as COO have prepared her to go out into the meeting planning industry. Gala is the greatest part of the hospitality program.
Gala Position: Front of the House Assistant Manager
Graduation: May 2009
Major: Hotel and Restaurant Management;
Minor: Club Management and Human Resources Management
Hometown: Muskegon, MI
Affiliations:
National Society of Minorities in Hospitality
Eta Sigma Delta
NRA student member
Erik Fetters knew he wanted to be in the hospitality program since his first job at Arby's. (RTM Restaurant Group Inc.) He knew he had a passion for the food service industry. His experience during his Disney College Program at the Magic Kingdom in 2006 solidified his goals and desires of a career in restaurants.
Jessica Martinez chose to participate in Gala because she believes she can provide a new, different outlook towards this year's Gala, one of best Ferris State has ever had.
Gala Position: Communications and Logistics Manager
Graduation: May 2009
Major: Hotel and Restaurant Management;
Minor: Special Events and Meeting Planning
Hometown: Macomb, MI
Affiliations/RSOs:
Treasurer of National Society of Minorities in Hospitality
Professional Convention Management Association
Hospitality Business Student Association
Rebecca Oldani chose to participate in Gala completely for the experience. Gala is a perfect way to put students in a real life situation to experience what it is like to organize every single detail of such an enormous event.
Vice President of Hospitality Business Student Association
Eta Sigma Delta
Mindy King has participated in Gala for the past three years now and loves the experience she has gained from it. Having the position of Silent Auction Manager has been very rewarding.
In the next ten years Ben Gress, though wishing he was still in college, will hopefully be the general manager of a large scale, full service hotel. Preferably in the city that never sleeps, New York.
Secretary of National Society of Minorities in Hospitality
Kaitlin Russell decided to be in hospitality because she wanted a profession where she could travel the world for the rest of her life and she absolutely adores hotels and restaurants.
Gala Position: Assistant Manager of Special Services
Graduation: May 2010
Major: Hotel and Restaurant Management
Minor: Event and Meeting Planning
Hometown: Rockford, MI
Affiliations/RSOs:
Secretary of Hospitality Business Student Association
National Society of Minorities in Hospitality
Professional Convention Management Association
Residential Hall Association Representative for Cramer Hall
Leanne Davidson chose to be in the hospitality field because she wanted the opportunity to make a creative difference in the field and impact others in a positive way.
