Auburn University Horst Schulze School of Hospitality Management

06/02/2026

🍇The final four days of the Horst Schulze School of Hospitality Management’s Epicurean Trip through Northern California were nothing short of extraordinary!

Students immersed themselves in every facet of hospitality, wine, and culinary excellence, from a barrel-making seminar at Seguin Moreau and a biodynamic farming discussion at Quintessa Winery, to exclusive tours and tastings at Domaine Carneros Winery, Fisher Winery, Joseph Phelps Vineyards, Freemark Abbey Winery, Trinchero Family Wine & Spirits, and Far Niente Winery.

They also gained invaluable industry insight during a site tour and leadership Q&A at Ranch, Auberge Collection, experiencing firsthand what it takes to deliver exceptional luxury hospitality.

✨One of the most memorable moments of the trip was visiting The French Laundry and Bouchon, where students had the rare opportunity not only to meet the extraordinary Thomas Keller, but to learn directly from one of the world’s most influential hospitality and culinary leaders. His perspectives on excellence, leadership, culture, and the relentless pursuit of quality left a lasting impression on everyone in attendance.

The journey concluded with an inspiring visit to Single Thread Farm, Restaurant, and Inn, followed by a final stop at the iconic Golden Gate Bridge. As students returned home, they carried with them new knowledge, meaningful industry connections, and a deeper understanding of the standards that define world-class hospitality.

🍷 Cheers to an unforgettable week of experiential learning, industry access, and hospitality at its finest!

05/28/2026

🍷The first three unforgettable days exploring the heart of Northern California hospitality!

From touring the iconic Lodge at Pebble Beach and wandering through Carmel-By-The-Sea, to dining at the legendary Sardine Factory, our Epicurean Trip started with experiences that define world-class service and destination hospitality.

Day two brought vineyard views and incredible hospitality at Pisoni Vineyards and Holman Ranch, complete with tastings, tours, and dinner under the arbor.🍇

We wrapped up day three in Napa with visits to Auberge du Soleil-Auberge Collection and Inglenook before reconnecting with alumni over dinner in St. Helena at Gott’s.

Hands-on learning, unforgettable culinary experiences, and memories made alongside fellow students and industry leaders are only the beginning of this year’s Epicurean Trip.

✨Stay Tuned for more photos!

05/26/2026

2026 Epicurean Tour of Northern California!🍷✨

Each year, 12 exceptional students from the Horst Schulze School of Hospitality Management are selected through an interview process for a one-of-a-kind experience: a 3-credit, all-expenses-paid journey through the heart of wine country, Napa and Sonoma Valley. 🌿🍇

Thanks to the generosity of our donors, students explore the very best in hospitality, from world-class wineries and resorts to farm-to-table dining and behind-the-scenes wine production. This six-day immersive tour is where hospitality meets craftsmanship, and where classroom learning comes to life, from vine to dine. 🍽️🍾

✨Stay tuned for more photos!

auburnuniversity

05/20/2026

Delicious parmesan cheese, refreshing wine, and a beautiful Auburn golden hour backdrop!🍷🧀🌇

Our Parmesan Wheel Cutting event on the Tony & Libba Rane Culinary Science Center's greenspace was an unforgettable evening filled with flavor, education, and community.

Guests gathered under the beautiful Auburn sunset to watch and learn how to expertly crack and cut an aged Parmesan wheel, then received fresh cacio e pepe prepared right inside the wheel itself, creating a rich, authentic flavor that simply can’t be replicated.

Throughout the evening, guests sampled and compared two different Parmesan wheels aged for different lengths of time, learned about the subtle differences in aging and flavor profiles, and enjoyed tastings of four Italian wines alongside a welcome glass of sparkling wine. 🥂

Thank you to everyone who joined us for such a fun and memorable night!

✨We’re looking forward to offering even more unique community events, culinary experiences, and wine tastings throughout the summer. Check the link in our bio to sign up for our upcoming events!

05/04/2026

Congratulations to our Spring 2026 Graduates!🎓

We will miss you, but are excited for the bright futures you have ahead! War Eagle!🧡

04/29/2026

Taste Around the World - Mixing classroom & culture ✨🌍

The Taste Around the World event took flight at the Tony & Libba Rane Culinary Science Center, where guests learned of and experienced authentic cuisines from Taiwan, Russia, Ethiopia, the Philippines, Argentina, and Sweden!

This senior capstone project brought together our Event Management and Culinary Science students to create six immersive global destinations, transforming this event into an experience of flavor, culture, and connection ✈️🍽️

As part of their Global Gastronomy course, our Culinary Science students researched diverse cultures and cuisines from around the world, then brought them to life through authentic preparation and presentation.

Event Management students spent the semester building the event from the ground up, developing the marketing and designing each space to reflect the spirit and identity of each featured country as part of their course, The Event Experience - Strategic Design & Technical Production.

Guided by Senior Lecturer Nicole Gaillard and Culinary Science Instructors Dr. Souji Pillai and Dr. Hamzeh Hammadeen, with support from our graduate students, this collaboration showcased the creativity, precision, and drive our students have built all semester.

From concept to ex*****on, they delivered an unforgettable evening of international cuisine and hands-on learning, proving they’re more than ready to become tomorrow's leadership team for the global hospitality & tourism industry 🥂

04/29/2026