Alumni Columns - Northwestern State University Alumni

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ALUMNI NEWSAlumni artexhibit to openAn untitled work, acrylic on canvas by James M. WebbNorthwestern State University’s Schoolof Creative and Performing Arts, Fine &Graphic Arts Department, will host an inauguralalumni exhibit in conjunction with thisfall’s Homecoming celebration. The exhibit,An Alumni Affair: Theartistic evolution of fiveNSU graduates, will featurethe work of NSUalumni Preston Gilchristof Alexandria (MA 1993),Bill Gingles of Shreveport(BA1979), Phyllis Lear(MA1994), Susan ClaryNorman of Natchitoches(BA 1975, MA 1996), andJames M. Webb of Austin,Texas (BS 1984, MA1986).An Alumni Affair will open in the Orville“Joyful Sorrow,”mixed media workby Phyllis LearJ. Hanchey Gallery, Monday, Sept. 25 andwill culminate at noon on Saturday, Oct. 28with a brown bag picnic/artists’ reception andan artists’ talk by the participating artists.The picnic will take placeon the lawn of the Creativeand Performing Arts Complex.The public is invitedto attend. The event is cosponsoredby the Fine &Graphic Arts Department,the Student Art Society andthe Office of AlumniAffairs at NSU.Untitled work incharcoal onpaper byPreston Gilchrist.General gallery hoursare 8 a.m.-4:30 p.m. Mondaythrough Friday, or byspecial appointment. Forfurther details, please contactLeslie Gregory Gruesbeck,Gallery Director (NSU 1987, 1994),Orville J. Hanchey Gallery, at 318 357-4483,or gruesbeckl@nsula.edu.25th anniversary salute to spotlight1981 NCAA championship relay teamMarking the 25th anniversary of Northwestern State’s 1981 NCAA4x100 meter relay victory, NSU director of athletics Greg Burkeannounced on June 6 that coach Jerry Dyes and the four All-Americansprinters on the fabled team will be honored this fall at the university’s Oct.28 homecoming festivities.The relay team and Dyes will be enshrined in the Graduate N Club Hall ofFame, the highest honor Northwestern affords its former athletes and coaches.“These five men were responsible for what many consider the most remarkablecompetitive achievement in the nearly 100-year history of athletics at NorthwesternState University,” said Burke. “Our homecoming celebration this fall isan appropriate time for thousands of Demon fans to pay tribute to the groundbreakingnational championship and the men who made history, and especiallyto Coach Dyes for his incredible contributions to our athletic legacy.”The foursome of Victor Oatis, Joe Delaney, Mario Johnson and Mark Duperwon Northwestern’s first NCAA Division I championship on a steamy Saturdayevening, June 6, 1981, at Bernie Moore Track Stadium on the LSU campus inBaton Rouge. They were an obvious crowd favorite, lining up against Georgia,Tennessee, Arizona State, San Jose State, Florida State, Arizona, Oklahoma Stateand Baylor in the final.Among the world-class sprinters who saw the Demons’ heels were Georgia’sMelvin Lattany and Herschel Walker, Tennessee’s Willie Gault and Jeff Phillips,Ron Brown and LaMonte King of Arizona State, and Virgil Torrence from SanJose State.The Demons’ 39.32 time set a stadium record. After winning, Northwesternvaulted into sixth place in the team standings, with six of the 16 points comingfrom a third-place showing by Steve Stockton (252-10) in the javelin earlier inthe day.Delaney, who died in a heroic 1983 rescue attempt of three drowning children(one survived), was already inducted in the Graduate N Club Hall of Fameat NSU for his track and football exploits. Delaney was a two-sport All-Americanfor the Demons and an All-Pro running back for the Kansas City Chiefs.Duper, who began his football career as a junior at NSU and became an All-Pro receiver for the Miami Dolphins, was elected last year to the Graduate NClub Hall of Fame but his induction was delayed because a scheduling conflictpreventing him from attending. Duper and Delaney are members of the LouisianaSports Hall of Fame.Oatis, also a two sport star for the Demons who went on to play in the NFL,was previously chosen for Graduate N Club Hall of Fame honors, but was unableto travel home from Canada for the ceremonies. Johnson, who like Duper wonAll-America honors again in 1982 with a second-place finish in a school record39.03 time at the NCAA meet, is serving in the military in the Far East and willreturn to NSU for the Oct. 28 event.Dyes built a nationally-competitive program at Northwestern with the relayteam and Stockton’s performances as the most outstanding highlights.The Demons won the NCAA title only weeks after Delaney was the KansasCity Chiefs’ second-round selection in the 1981 NFL Draft.Alumni Columns Fall 2006 / 4Visit our website at:
CAMPUS NEWSCulinary Arts concentration provides a taste of foodand beverage industry for aspiring chefs/managersNSU’s burgeoning concentration inculinary arts is attracting students fromwidely diverse backgrounds who areinterested not only in learning how to preparefine dining cuisine, but also the businessside of the food and beverage industry.Culinary arts courses are offeredunder the Hospitality Management andTourism (HMT) program and appeal tostudents interested in careers in cateringand restaurant management as well as theepicurious.“Some students are crossing overfrom other majors to take the classes aselectives. You can get a minor in culinaryarts or pursue the concentration underHMT. There may be a situation in whicha business major or general studies majorgets a minor in culinary arts,” saidinstructor and NSU Alumnus Todd Barrios.“We’re opening up the availabilityof classes to a greater range of people.”Barrios, a Certified Executive Chef,teaches four culinary arts classes andplans to increase the program’s visibilityby offering leisure cooking classes anddemonstrations for the general public.Classes currently being offered includeadvanced baking, Garde Manger: the artof the cold kitchen, advanced food prepand catering/buffet. A food sciencecourse and lab are prerequisites for theclasses. Other courses tied to the concentrationare meal management, large quantitycooking, food and beverage management,which teaches the business behindthe industry, and food service layout, acourse in which students learn how todesign a commercial kitchen.“It’s a complete restaurant and foodproduction curriculum,” Barrios said.“We added the concentrationbecause we had quite a few studentrequests and phone calls asking if we hada program,” said Dr. Patricia Pierson,head of the Department of Family andNSU culinary arts students Chance Price and Justin Nelson learn to prepare differenttypes of meringue with help from instructor Todd Barrios, right.Consumer Sciences (FACS). “Weresearched other curricula from schoolsall across the country and developed whatwe thought was a good fit for our program.”Barrios, an award-winning chef whospent a portion of his career in restaurantmanagement, earned an undergraduatedegree in 1993 through NSU’s Departmentof Family and Consumer Scienceswith a concentration in Hospitality, Managementand Tourism before HMT wasits own full program. As an undergraduate,he was a member of the Spirit ofNorthwestern drum line. Barrios workedin restaurants and well-known establishmentsin New Orleans and Baton Rougebefore joining NSU’s staff in January andmoving back to Natchitoches with hiswife, the former Sheree Griffin, and theirchildren, Camryn and Caden.“I was finding as an executive chefand as a food and beverage manager thata lot of kids coming out of culinaryschools were not prepared for the industryin terms of the knowledge and thedemands and the pace,” Barrios said.“I’ve been doing this the last 12 years. Ineed to prepare them for what to expectin this line of work.”Valerie Thornton, a senior HMTmajor from Lakeland, Fla., was interestedin the culinary arts concentration becauseshe operates her own catering companyand wanted to learn more about foodpreparation and gain hands-on experiencein the production area of the food andrestaurant business.“Some things that have surprised meabout the business are the amount ofhours you are required to work even afteryou earn your degree and the amount ofturnover there is for managers in corporaterestaurants,” Thornton said. “Somethings that have surprised me about beingin the kitchen are how intricate the bakingprocess is and how much hands-onknowledge you need in a kitchen. Thereare so many tricks and tidbits that youlearn that a book can not teach you.”Before choosing HMT as a major,Thornton worked in the restaurant busi-www.northwesternalumni.comAlumni Columns Fall 2006 / 5
Page 1 and 2: Magazine Fall 2006Northwestern Stat
Page 3 and 4: ALMUNI NEWSOur Brighter TomorrowCap
Page 5: ALMUNI NEWS2006 HOMECOMING SCHEDULE
Page 9 and 10: CAMPUS NEWSWhere to Retire Magazine
Page 11 and 12: ALMUNI GATHERINGSHouston Area Crawf
Page 13 and 14: FOUNDATION NEWSScholarships and End
Page 16 and 17: ALMUNI UPDATES1999Vivian Robak Vidr
Page 18 and 19: ALMUNI NEWSCoach Jack Clayton, fres
Page 20: Demons of DestinyIt was a thrilling

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