Students in the hospitality management program will hold
a tasting event fundraiser next week featuring recipes from alumnus John
Schlimm’s critically acclaimed new cookbook, “The Cheesy Vegan.”
The event, “The Big Cheese” will
take place from 6 to 8 p.m. Tuesday, Nov. 19, in the KOA Speer Electronics
Lobby of Blaisdell Hall. Tickets are $25 and include a copy of the cookbook.
Proceeds benefit the hospitality management program.
Students from classes in Food Preparation,
Professionalism in Hospitality and Food Management planned and organized the
event in conjunction with Schlimm, a prolific author with nine food- and
drink-related books to his name, including “Grilling Vegan Style” and “The
Ultimate Beer Lover’s Cookbook.”
The Food Preparation class chose and
prepared hors d’oevres for the event.
The Food Service Management class marketed, designed invitations and determined
the evening’s schedule, timeline and budget. Members of the Professionalism in
Hospitality class also helped with invitations and will act as hosts of the
“The learning process for the
students has been a series of successes and challenges,” said Jennifer Forney,
instructor of hospitality management. “The students have had real-life,
hands-on experience applying skills like planning, leadership, marketing, time
management, creativity, problem-solving and teamwork.”
Schlimm, named one of the “Vegan Men We Love” by VegNews
magazine, is an activist, educator, artist, and an international award-winning
author. He is a member of one of the oldest brewing families in the United
States (Straub Brewery) and the son of a former butcher
and meat-processing business owner.
Schlimm’s cookbooks and appearances have been heralded by the vegan
and mainstream media and readers alike, including The New York Times, NPR’s “The Splendid Table,” Martha Stewart’s
Everyday Food and Publishers Weekly. Most recently, he delivered the keynote address at the Congressional Vegetarian Staff
Caucus on Capitol Hill.
“It has been such a thrill for me to work with these talented
Pitt-Bradford students, who built this great tasting event from the ground up,”
Schlimm said. Any time we can bring real-world experience into the classroom
through partnerships like this, the world moves ahead in a positive and fun
Reservations can be made at www.upbalumni.org/BigCheese.
For disability-related needs, contact the Office of
Disability Resources and Services at 814-362-7609 or firstname.lastname@example.org.