![\"Simmons](\"http:\/\/www.daytonastateinmotion.com\/wp-content\/uploads\/2018\/10\/Simmons-2-42-300x200.jpg\")
<\/p>\nSue Small-Kreider
\nIn Motion Staff Writer<\/p>\n
The Daytona State College Foundation celebrated the path to students\u2019 success at its 26th annual gala on Oct. 24 at the Hosseini Center. More than 350 members of the business community, college faculty and staff as well as students receiving scholarships were in attendance.<\/p>\n
\u201cThe Gala allows us to showcase the investment our community partners have made in DSC by letting them see what our students are doing,\u201d said Lorene King, Vice President of Advancement and Executive Director of the DSC Foundation. \u201cThis is our only major fund-raising event that we hold each year for scholarships.\u201d<\/p>\n
VIP guests attended a reception in the new Hospitality and Beverage Lab on the second floor of the Hosseini Center. Starting in January the lab will be the main classroom for students in the Hospitality Beverage Science, A.S. Certificate program said Chef Costa Magoulas, Dean of the College of Hospitality and Culinary Management.<\/p>\n
\u201cStudents have stepped up and produced a high end, professional event. We have about 90 students working on the Gala,\u201d Magoulas said. \u201cThere is an hors d\u2019oeuvres station at the entrance around the lighted fountain, three international stations inside, and a tailgate station on the patio where we serve grilled items and a smoked Texas style brisket. Guests can taste the four special ales that we brewed upstairs in the lab.\u201d<\/p>\n
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The ales, which were named after the individuals who helped get the $1.2 million\u00a0state grant to build the commercial brewing system and lab, included LoBasso\u2019s Brown Ale, Mori\u2019s Pale Ale which is like \u201can Indian ale\u201d, Forough\u2019s Fiery Red Ale and Chef Costa\u2019s Milk Stout which is a creamy stout like a Guinness.<\/p>\n
An informal survey of the event\u2019s guests found that the Greek lamb, grilled mahi-mahi fish with topical fruit salsa, smoked brisket, Tuscan stuffed eggplant, iced shrimp and the grilled sausage were favorites. Another favorite were the desserts which were served in the lower level gallery of the Southeast Museum of Photography which is also located in the Hosseini Center.<\/p>\n
Culinary and Hospitality Management students who served as \u201cfront of the house\u201d staff cleared tables and talked with guests. Melissa Jones, who has completed her culinary program and is starting on the hospitality management degree said, \u201cI am grateful for the experience of the program and I am enjoying the journey.\u201d She wants to open-up her own bed and breakfast and catering business.<\/p>\n
College president, Dr. Tom LoBasso welcomed the attendees followed by DSC Foundation Chair, Bobby Thigpen who talked about the work of the Foundation and introduced a short film of community leaders and DSC graduates speaking about the impact the College has on the lives of students and the community Student Government Association President Kyle Trevithick introduced fellow student scholarship recipients Durey Caldwell, Melia Torgler and Pamela Chacon who spoke of what the scholarships meant to them and their careers in the business, health and public services industries.<\/p>\n
LoBasso announced that Forough Hosseini will be retiring from the College\u2019s District Board of Trustees and he awarded local business leader and former college trustee, L. Gale Lemerand, an honorary degree of Applied Science in Community Service.
\nThe evening ended with the DSC Jazz Singers, Shades of Blue, performing a selection of a capella jazz and popular songs.<\/p>\n
Annually the Foundation gives out over a $1 million in scholarships. There are over 300 different scholarship funds, of which 94 percent are restricted, meaning that there are requirements a student must meet to receive the scholarship. The requirements vary from living in Flagler or Volusia counties to seeking a degree in education or nursing with an emphasis on brain related disorders such as autism, brain injury and Alzheimer\u2019s. Most require a 2.0 GPA or better.<\/p>\n
\u201cThe Foundation couldn\u2019t do the Gala without the support of the whole campus. From the facilities department, to the culinary institute, to campus security to the marketing team, copying center, print house and all the volunteers, said King. \u201cSuzette Cameron, Director of Alumni Engagement and Special Events, DSC Foundation is huge in leading and cajoling the volunteer team which is made up of staff and students.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"
Sue Small-Kreider In Motion Staff Writer The Daytona State College Foundation celebrated the path to students\u2019 success at its 26th annual gala on Oct. 24 at the Hosseini Center. More than 350 members of the business community, college faculty and staff as well as students receiving scholarships were in attendance. Continue reading Foundation Celebrates with Community, Students\u2019 Success<\/span>