OSU Institute of Technology’s culinary arts program teamed up with familiar faces at the Cox Business Convention Center to help pull off the largest plated dinner in Oklahoma.
The event honored St. Francis Health System employees recognized for their non-stop service over the last two years and continued dedication to the public, keeping their doors open in the wake of the tragic mass shooting last June at one of their facilities. Over 5,000 hospital staff were present at the event, where they were presented with a Key to The City by Tulsa Mayor G.T. Bynum.
Area chefs assisted the venue’s in-house catering team, headed by Executive Chef Devine Levine and Executive Sous Chef Sarah Levell, who happens to be an alumna of OSUIT’s Culinary Arts program.
Also joining their team were 12 OSUIT culinary arts students accompanied by a team of instructors, including Chef Grady Perryman and Chef Rebecca Johnston.
“It is awesome being able to work with the OSUIT Culinary Arts Students. As a culinary student at OSUIT, I loved the opportunity to work at events such as this as a great real-world experience. Now, as an industry professional, it is rewarding to be able to offer this experience to the next generation of culinary students,” said Leavell.
To put it into perspective, the three-course meal of baked chicken breast, broccoli, ratatouille orzo, hearts of romaine salad and chocolate mousse cheesecake included 16,000 plates, 135 cases of chicken, 40 cases of broccoli, and 60 cases of romaine served to guests seated at 550 tables in just over 20 minutes.
Angie Teel, assistant general manager at ASM Global at Cox Business Convention Center, stated the momentous event would not have been a success without OSUIT students’ help.
“I am inspired by what the ASM Global team can accomplish. Hosting the largest banquet in Oklahoma is a true test of their abilities and the respect they have in the community. We could not have been successful without the support of our partnerships, including students from the OSUIT culinary arts students. It means a lot that they match our passion for the event industry and trust that the experience they get while working with our world-class culinary team benefits them and their careers. We are forever grateful,” said Teel.