University students learn proper points of fine dining from executive chef
The gentleman standing in the front of the room in a starched white chef’s coat lifted his glass of punch and exclaimed, “Salud!” as he toasted the group of 40-plus Kent State University Tuscarawas students gathered before him. Certified executive chef John Goehler is the senior associate director for University Dining Services at the Kent main campus, and he was in New Philadelphia March 4 to lead Dining Etiquette, a program sponsored by the Kent Tuscarawas Academic Business Club.
For just $5, students could enjoy a meal of garden salad, grilled chicken, mixed vegetables, and red skinned potato, with a delicious nut filled brownie for dessert, all prepared by Trax Diner, while learning the finer points of proper dining. Participants were seated at complete place settings, including a dizzying display of cutlery with multiple forks and spoons. Goehler led the group, step-by-step, utensil-by-utensil, and course-by-course, as they experienced firsthand how to navigate their way through any business or formal dinner.
“Dining is the most scrutinized aspect of business etiquette,” explained Goehler, who not only guided his pupils through eating their meal with proper manners, but also schooled them in the very important skill of knowing how to ‘work a room,’ as they moved from table to table, introducing themselves and working to put each other at ease socially, as well as how to make a toast at any event.
“I thought our students needed some business etiquette knowledge,” said assistant dean Dr. Fran Haldar, who initiated plans for the event, as she noted that students going out into the work world often are interviewed at a business meal, so that potential employers can assess how well they handle themselves in that situation.
Although Goehler provides the etiquette lunch presentations frequently on Kent’s main campus, this was his first time to do so at the Tuscarawas location.
“This was a pilot project for us, but we are going to continue this. Hopefully, we will do so on a bigger scale,” said Haldar. “We could not have done this, however, without the support of the Academic Business Club. They made the signs, sold the tickets, publicized the event and worked as the servers. Learning how to organize an event is a skill in itself, and these students can place event planning for a business etiquette luncheon on their professional resumes as well.”
Haldar proclaimed Goehler and his presentation “a delight,” and those attending agreed that the chef was not only informative, but also entertaining.
Nursing student Steve Reichman attended not for business purposes, but in anticipation for an upcoming event. “I came so I could be socially more prepared when I go on a cruise this spring,” he admitted.
“I’ve never been to anything like this before,” said table mate Greg Pollock, who is working toward becoming an accounting manager. “This was very helpful.”
Many students expressed surprise at learning that the fork placed horizontally at the top of their plate was to be reserved for use with dessert, as well as that the proper placement for a cloth napkin when leaving the table was to drape it over the back of a chair. Even those who felt they had already mastered dining etiquette mentioned that the presentation was helpful for fine tuning those skills
“We were very excited and felt so good about being looked to by the administration to help with this,” commented Sandy Teter, Academic Business Club president. “Everything Mr. Goehler gave us was so worthwhile.”
“I learned a lot today,” admitted Anthony Lenzo, a Kent State Tuscarawas business major who hopes to pursue a career in hospitality management, as he gestured to the perfectly positioned place setting before him. “Before, when I went out to eat, I just watched everyone else, and did what they did. Now I know what to do.”
For just $5, students could enjoy a meal of garden salad, grilled chicken, mixed vegetables, and red skinned potato, with a delicious nut filled brownie for dessert, all prepared by Trax Diner, while learning the finer points of proper dining. Participants were seated at complete place settings, including a dizzying display of cutlery with multiple forks and spoons. Goehler led the group, step-by-step, utensil-by-utensil, and course-by-course, as they experienced firsthand how to navigate their way through any business or formal dinner.
“Dining is the most scrutinized aspect of business etiquette,” explained Goehler, who not only guided his pupils through eating their meal with proper manners, but also schooled them in the very important skill of knowing how to ‘work a room,’ as they moved from table to table, introducing themselves and working to put each other at ease socially, as well as how to make a toast at any event.
“I thought our students needed some business etiquette knowledge,” said assistant dean Dr. Fran Haldar, who initiated plans for the event, as she noted that students going out into the work world often are interviewed at a business meal, so that potential employers can assess how well they handle themselves in that situation.
Although Goehler provides the etiquette lunch presentations frequently on Kent’s main campus, this was his first time to do so at the Tuscarawas location.
“This was a pilot project for us, but we are going to continue this. Hopefully, we will do so on a bigger scale,” said Haldar. “We could not have done this, however, without the support of the Academic Business Club. They made the signs, sold the tickets, publicized the event and worked as the servers. Learning how to organize an event is a skill in itself, and these students can place event planning for a business etiquette luncheon on their professional resumes as well.”
Haldar proclaimed Goehler and his presentation “a delight,” and those attending agreed that the chef was not only informative, but also entertaining.
Nursing student Steve Reichman attended not for business purposes, but in anticipation for an upcoming event. “I came so I could be socially more prepared when I go on a cruise this spring,” he admitted.
“I’ve never been to anything like this before,” said table mate Greg Pollock, who is working toward becoming an accounting manager. “This was very helpful.”
Many students expressed surprise at learning that the fork placed horizontally at the top of their plate was to be reserved for use with dessert, as well as that the proper placement for a cloth napkin when leaving the table was to drape it over the back of a chair. Even those who felt they had already mastered dining etiquette mentioned that the presentation was helpful for fine tuning those skills
“We were very excited and felt so good about being looked to by the administration to help with this,” commented Sandy Teter, Academic Business Club president. “Everything Mr. Goehler gave us was so worthwhile.”
“I learned a lot today,” admitted Anthony Lenzo, a Kent State Tuscarawas business major who hopes to pursue a career in hospitality management, as he gestured to the perfectly positioned place setting before him. “Before, when I went out to eat, I just watched everyone else, and did what they did. Now I know what to do.”
Published: March 8, 2011
