Lexington Students Get The Party Started At The Green Tie Ball
On September 7th, a beautiful late summer Saturday evening, ten Lexington students dressed to the nines and ventured out for their first networking opportunity of the year. The students were volunteers at the Green Tie Ball, one of Chicago’s splashiest events designed to raise funds for the greening of the city.
Chefs Alex and Kate Erdmann designed a special coconut pecan brownie, soaked in sweetened condensed milk for the dessert give-away at Lexington’s table. “In spite of all the elaborate Willy Wonka themed desserts offered, everyone kept coming back for more of our delicious brownies," said Lexington student Regina Torres (Class of 2015, from Michigan). The Lexington brownie-bites were served in multi-colored flower shaped cups.
Student volunteers took turns manning the Lexington table, while the others mixed and networked with guests and vendors. By 8 p.m. when the DJ was ready to get people on the dance floor, Lexington students were the first up to get the party started. “People always feel shy to be the first on the dance floor,” said Moira Mulcahy (Class of 2018 from Virginia), “but I’m not!” Soon enough the floor was full of dancers. “People kept coming over and asking to join in with us,” Anna Murata reported (Class of 2015, from Los Angeles), “at one point the event photographer got in the middle of our circle and started dancing and snapping photos like crazy.”
“It was nice to meet other students from Kendall College and the Cordon Bleu culinary school,” said Mary Boyle (Class of 2015, from Minnesota), “and we had our pictures taken with minor celebrities, which is always fun.” A highlight for Valerie Razo (Class of 2017, from Chicago) was meeting Nick Roy from The Bachelorette.
The students also had a chance to network with hospitality companies represented at the event. Anna Murata got an interview for a social media internship with Eli’s Cheesecake. The HR director from Rockitt Ranch and Sunda stopped over to the Lexington table, left his card and encouraged Lexington students to call about internships. Caitlin Pressberg (Class of 2013, from Chicago) must have left a good impression after her summer internship at Rockitt Ranch, a well-known hot spot in River North.
“We also met the executive chef and pastry chef from the Refinery, a new restaurant in Old Town,” said Tyra Kemper (Class of 2018, from Chicago), “their dessert was amazing.” What was the highlight for Chef Alex Erdmann? “My favorite were the Russian ladies in silver fur hats handing out Russian Standard cocktails with gingerbeer. That’s good stuff,” he said, “but after that—seeing our brownies disappear. We made over a thousand!”