- November 23, 2024
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USF Coordinator of Food and Beverage Joe Askren and Dean Pat Moreo
The ballroom was decorated with gold lights.
HospitaBull gives USF students real life experience in their future field.
Avocado crab salad in ice cream cones were brought around to guests during cocktail hour.
George and Jane Morgan
Laurie and Dave Ferguson
USF student Jocelyn Riley chops broccoli stems.
Margit and Tore Lindgren
Phil King, Betty Schoenbaum and Anila Jain
Mona Jain and Jan Kelly
Shelly and Nathan Renner
Jim and Chancellor Karen Holbrook with Fred and Lynda Doery
Mey Vidal-Parades and Audra Deehr
Bob Richardson and Eleni Sokos
Charlie and Victoria Tokarz
Brenna Wilhm and Timothy Raimes
Lindsey Stevens, Rick Smith and Julie Gillespie
USF students Sarah Jackel, Megan Freeman, Amber Bixby and Megan Carrigan
HospitaBull An Evening at The Ritz-Carlton, Sarasota was hosted March 21.
USF students Tai Chia-Chi, Fang Shih-Yung, Shih Jia-Jun, Wang Pih-Hsiu and Chen Xin-Xuan
Bennett Eppinger and Dan Callender
USF student Rachael Davis prepares the entree during cocktail hour.
USF students Connor Flick and Patrick McGeorge chop scallions.
Carlos Moreira, Darren Gambrell, Coy Carter and Adam Carmer
Audrey Robbins and Harry Leopold
USF student Amber Bixby waits for her table guests to make their way into the ballroom.
Students study and hit the books most days, but on March 21 they took their studies to the test.
The University of South Florida Sarasota-Manatee Hospitality Management program students dropped their pens and paper for knives and chopping blocks for the school's annual HospitaBull at The Ritz-Carlton, Sarasota.
Each year, students studying to be in the hospitality industry prepare and serve a meal for donors and guests, giving the students a chance to experience organizing a dinner party for a large number of people.
This year, the students prepared garlic and rosemary chicken breast with roasted shallots, smashed potato, asparagus and baby carrots with a barolo-tomato sauce. For dessert, guests enjoyed a key lime mousse with tropical mango chutney and macadamia nut brittle.
While the students were busy cooking in the kitchen, guests mingled in the lobby hallways, sipping cocktails. Then, they were ushered into the ballroom and greeted by a USF student who would be taking care of their table for the evening.
After guests were seated, Dean of the College Pat Moreo and Chancellor Karen Holbrook addressed the event-goers before dinner was served.
