Lane’s Culinary and Hospitality Management program will host Food Scene Eugene starring local food and drink from Eugene. But this isn’t just any festival — students are running the event.

The festival will be held at Lane’s Main Campus on May 13 and 14, from 5 p.m. to 8 p.m. There will be many food-related booths and competitions, such as an Iron Chef bite sampling, where local Iron Chef winners help mentor the Culinary students in preparing recipes. There will also be a Foodie Fashion Show, mixologist competition and culinary workshops.

Not only will Food Scene Eugene shed light on local food in the area, it will also help students in the program gain knowledge and skills for their field.

“This program [Culinary Arts and Hospitality Management] makes sure the students are set up for success and are able to execute things like event planning, room layout and connecting with vendors,” Shelly Kane, Marketing and Community Relations coordinator for Lane, said.

The lunch menu at the Renaissance Room featured Cajun & Creole Cuisine on April 26, 2016. Second-year students who work as chefs in the Renaissance Room will also be competing against one another during Food Scene Eugene on May 13-14.André Casey / The Torch
The lunch menu at the Renaissance Room featured Cajun & Creole Cuisine on April 26, 2016. Second-year students who work as chefs in the Renaissance Room will also be competing against one another during Food Scene Eugene on May 13-14.

Although the event is being hosted by the CAHM, they also had help from other departments. The Arts Department and the Fashion Design class also contributed their expertise to the food festival. Joey Brobeck, an art student at Lane, has designed the banners, posters and postcards for the event.

“We really wanted to include as many departments as possible [and] wanted to be able to connect with students in every program to learn how to integrate,” Kane said.

Kristi Reeser, a student of CAHM program, said that students receive mentoring in their field.

The Hospitality Management students will learn skills pertaining to festival and event management and community relations while the culinary students will be mentored by the Iron Chef competitors and will create their own recipe which they will then compete for the “Best Student Bite” during the festival.

“Many of the students who are in the program started off with small scale experience,” Reeser said. “This is an opportunity to get a hands-on experience with real life examples,”

Kane and Reeser expect up to 300 people at the food festival.

“We all have been working so hard and this would just be one more way to be involved with the success at Lane,” Reeser said. Food Scene Eugene will be held at Lane’s Center for Meeting and Learning in Building 19.

Sadie Garrett moves a row of desserts, signalling they are ready to be served. Hummingbird cake and French-style beignets were the desserts during Cajun & Creole Cuisine week at the Renaissance Room on April 26, 2016.André Casey / The Torch
Sadie Garrett moves a row of desserts, signalling they are ready to be served. Hummingbird cake and French-style beignets were the desserts during Cajun & Creole Cuisine week at the Renaissance Room on April 26, 2016.