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FOR IMMEDIATE RELEASE
March 28, 2007
MUW culinary graduate uses degree with a twist
By Jill D. O’Bryant
COLUMBUS, Miss. -- Thinking she would become a chef
after completing her culinary arts degree at
Mississippi University for Women and wouldn’t need
to learn about event planning, Leslee Colson is sure
glad she listened to the “boring stuff” in class
because it landed her a job as the events manager at
a 4 1⁄2 star rated private golf and country club in
Lincoln, Calif.
“I use my degree in every aspect of my current
position,” Colson said. “Students need to be mindful
that it's the small details that will set you apart
from others in the industry.
“A lot of the students in my class did not want to
learn about how to set up a dining room, food
costing or menu writing. That boring stuff got me to
where I am today. Not everyone will leave the
program and become a chef. That's OK. The great
thing about a culinary degree is you can spread your
wings and find what you truly enjoy to do and it
will require all the knowledge you obtain through
the program.”
She came into the culinary program later than most
students. She was married and needed to graduate at
a certain time due to her husband's military
commitment at Columbus Air Force Base.
“I didn't have much experience in cooking but knew
that the culinary world was my passion,” she said.
“I love food. I love the way it tastes, smells and
sounds. So, I went into the program full speed
ahead.
I wanted to know everything I could before I had to
leave. I signed up for every off-premise catering
event, lunch-and-learn program and cooking show I
could get my hands on. I needed real experience if I
was going to do anything with this degree. Most
places will not hire you if you do not have
experience. So, that's what I was after...experience
and knowledge.”
After earning a bachelor’s degree in culinary arts
with a minor in business in 2003, Colson began her
career as a chef. Then she was given the opportunity
to be the food and beverage manager at Catta Verdera
Country Club where she currently works as the events
manager.
As manager of the events department, which includes
special events, weddings and golf tournaments, she
plans, coordinates and executes the events and she
manages more than 25 employees.
“I wouldn’t have been able to acquire a position
like this without my degree or experiences at the
culinary arts department,” Colson said. “In order to
acquire a position
like this, you must have a clear understanding of
both the front and back of the house. So, my
knowledge of cooking is extremely helpful.”
She said she will always miss being in the kitchen,
but she believes the great thing about her degree is
that she can always go back.
“The knowledge and experience that Dr. (Jim)
Fitzgerald (director of the Culinary Arts Institute)
and Chef Sarah (Labensky, former director) have
given me has forever changed my life,” she said. “I
left there with more confidence than I ever thought
I would have to make it in this industry.”
For more information about MUW’s Culinary Arts
Institute, please call 662-241-7472 or go to
www.muw.edu/culinary/
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