You Are Invited. Thank you, again, for providing such meaningful support to our students experience here at OSU! Sincerely, Bill Ryan

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1 It is my pleasure to extend an invitation for you to be a part of one of the premier events on the Oklahoma State University campus. As we celebrate the 75th Anniversary of the School of Hotel and Restaurant Administration, the Distinguished Chef Scholarship Benefit Series serves as one of the cornerstone educational components for our students academic and professional development. We are delighted to present events this year that provide experiences from the best in food and fine wine from an Oklahoma, national and global perspective! From our wonderful heritage built over 20 years and the exciting prospects for the future of the School and the Chef Series, we celebrate the wonderful relationships, student experiences and alumni throughout the world. The impressive contributions of chefs, restaurant owners, culinary experts and our patrons to the Distinguished Chef Series have played a significant role in creating a truly world-class learning environment for our students. We hope you will join us as we celebrate the history of the long-standing tradition of HRAD students and faculty working hand-in-hand with cuttingedge hospitality professionals to produce an evening of enjoying great food, fine wine and student mentoring! Thank you, again, for providing such meaningful support to our students experience here at OSU! Sincerely, You Are Invited Bill Ryan Director / School of Hotel and Restaurant Administration

2 Calendar FALL 2012 Sam Bracken Founder & Owner / The Canebrake / Wagoner, Oklahoma Demonstration Luncheon for Sponsors / September 26, 2012 / 10:30 a.m. Reception and Dinner / September 27, 2012 / 6:00 p.m. Erez Amos Chief Baker and Instructor / Rimonim College Culinary School / Tiberias, Israel Ilan Roberg Consultant & Senior Chef / Roberg Restaurant / Livnim, Israel Reception and Dinner / November 8, 2012 / 6:00 p.m. SPRING 2013 Nick Badovinus Executive Chef / Neighborhood Services Restaurant & Off-Site Kitchen / Dallas, Texas Demonstration Luncheon for Sponsors / February 6, 2013 / 10:30 a.m. Reception and Dinner / February 7, 2013 / 6:00 p.m. Craig Cyr Executive Chef / The Wine Cellar and Bistro / Columbia, Missouri Reception and Dinner / April 18, 2013 / 6:00 p.m. Chef Event was a great experience for me and I gained a lot of knowledge from being a manager that will help me to pursue a career in the hospitality industry. This is an excellent opportunity that was given and one that I will always cherish. Victoria Larsen / Chef Event Student Dining Room Manager, Spring 2011

3 Meet the Chefs Sam Bracken Founder & Owner / The Canebrake / Wagoner, Oklahoma Chef Bracken began his career in 1987 in Vail, Colo., and has worked in some of the finest restaurants and hotels in Colorado, including Legends in Beaver Creek, The Saloon in Minturn, The Fort Restaurant in Morrison, Kevin Taylor s and The Moondance in Denver, and Facing West in Lake City. In 1992 Sam received his culinary arts degree from the Colorado Institute of Arts/Denver. However, he prefers to credit his real training to time and experience. He moved back home in 2007 with his wife Lisa to open The Canebrake in Wagoner, Okla., where they have had great success. Sam s success was further recognized by his award as Best Chef last April at the 2012 Philbrook Wine Experience in Tulsa. While Sam is technically the Executive Chef/CEO of The Canebrake, he also claims to be an excellent concierge and a decent plumber! Sam enjoys being very involved with local food programs such as Wagoner County Community Outreach and Pro Start at Indian Capital Technology Center in Muskogee, Okla. Sam will tell you that the most satisfying part of his career continues to be providing the highest quality of hospitality to his customers at The Canebrake. Erez Amos Chief Baker & Instructor / Rimonim College Culinary School / Tiberias, Israel Chef Amos began his culinary career as a pastry chef in the Israeli Army service. He has served as both a chef and instructor at Israel s finest hotels, culinary schools and bakeries. Today, Chef Amos is the Chief Baker and instructor at Rimonim College Culinary School. He is most well known for his chocolate and sugar sculptures and dessert design. Chef Amos has worked as a team coach with Israeli youth for the German Culinary Olympics and the World Culinary Championship in Luxemburg, winning silver medals in each competition. Ilan Roberg Consultant & Senior Chef / Roberg Restaurant / Livnim, Israel Chef Roberg attended a professional high school for hotel management before completing three years of Army service as an officer in the paratroop corps. He is the senior chef and owner of the Roberg Restaurant in Livnim. He has served in a variety of positions including in the cold kitchen, sculpture and teaching guests at the Hannover Hotel. He has been a lecturer in hotel management at Haifa University, and in Zemach College, and has guided both students and chefs to win medals in international competitions.

4 He currently serves as a judge in the competitions and has received an honorary membership of the South African Association of World Association of Chef Societies. Both Chef Amos and Chef Roberg take pride in working on festive dinners around the world, from China to Tulsa. Israeli cuisine dates back thousands of years and integrates Middle Eastern styles and European flavors. Together they are a perfect pair to celebrate a unique culinary dinner that presents the best of Israeli dishes. Nick Badovinus Executive Chef / Neighborhood Services Restaurant / Dallas, Texas Chef Badovinus is the tastemaker and Executive Chef behind some of Dallas most successful restaurants. Nick began his culinary career after graduating from the University of Washington and Western Culinary Institute. Arriving in Dallas in 1996 with all his possessions in the back of his pickup, he has worked with some of the best chefs and creative restaurateurs in Dallas, including Dean Fearing at The Mansion at Turtle Creek, Phil Romano of Romano Concepts and Consilient Restaurants. In late 2008, Nick s restaurant development company, FlavorHook, opened the highly acclaimed Neighborhood Services in the Park Cities section of Dallas. It was an immediate hit with customers from all over the city. The success of the original led to Neighborhood Services Tavern and Neighborhood Services Bar & Grill, and now Off Site Kitchen. Nick was a semifinalist for the James Beard Foundation s 2012 Restaurateur of the Year Award. Craig Cyr Executive Chef / The Wine Cellar & Bistro / Columbia, Missouri At the ages of 26, Executive Chef Craig Cyr and his wife Sarah Cyr, Sommelier, began their Columbia culinary journey by starting The Wine Cellar & Bistro. Their goal was to highlight and support local farms in their seasonally inspired menu and to bring together adventurous flavors with seasonal local and organic products. The Wine Cellar & Bistro has been featured in National Culinary Review and recognized with the Award of Excellence by The Wine Spectator Magazine every year since 2005, "for having one of the most outstanding restaurant wine lists in the world." Craig has his culinary degree from Johnson County Culinary Arts Program in Kansas City, Mo. During and after school, Craig was Sous Chef at two finedining restaurants in Topeka, Kan. the Heritage House and Wolf Gang Puck. At the New City Café, a contemporary fine dining and catering restaurant led by Executive Chef Slovakian Julius Minarik, Craig became responsible for the backof-the-house production and management. Chef Cyr also enjoys supplementing his bistro's kitchen with produce from his own small organic farm.

5 CLASSROOM SEATING For seating in the demonstration classroom dining area, please indicate the number of tickets you would like by writing the number of tickets by the ticket package you wish to purchase. REGISTRATION FORM Name Address City State Zip Telephone Address Sponsors, please indicate how you would like to be listed in the Chef Series program: Your check or credit card number must be provided to ensure reserved seating. Check enclosed for $ (Make checks payable to: OSU Foundation - Chef Series) Credit Card (circle): Credit Card Number Signature Fall 12 & Spring 13 - $360 per ticket Four dinners (Value of Benefits - $200, tax-deductible gift - $160) Fall 12 Only - $180 per ticket Two dinners (Sept. & Nov.) (Value of Benefits - $100, tax-deductible gift - $80) Spring 13 Only - $180 per ticket Two dinners (Feb. & April) (Value of Benefits - $100, tax-deductible gift - $80) Exp. Date PLEASE RETURN: DISTINGUISHED CHEF SCHOLARSHIP BENEFIT SERIES 210 Human Sciences West Stillwater, OK Fax PRIORITY SPONSORSHIP PLEASE INDICATE YOUR DESIRED LEVEL OF SPONSORSHIP. PATRON SPONSOR - Includes dining room seating for six at the Distinguished Chef Scholarship Series Dinners, six tickets to the Chef Demonstration and luncheon. PARTY OF 6 PARTNER SPONSOR - Includes dining room seating for four at the Distinguished Chef Scholarship Series Dinners, four tickets to the Chef Demonstration and Luncheon. PARTY OF 4 FRIEND SPONSOR - Includes dining room seating for two at the Distinguished Chef Scholarship Series Dinners and two tickets to the Chef Demonstration and Luncheon. Fall 12 & Spring 13 - $2,150 PARTY OF 2 Fall 12 & Spring 13 - $6,250 (Value of Benefits - $1,200 tax-deductible gift - $5,050) Fall 12 Only - $3,125 Two dinners (Sept. & Nov.) one demonstration luncheon (Value of Benefits - $600, tax-deductible gift - $2,525) Spring 13 Only - $3,125 Two dinners (Feb. & April), one demonstration luncheon (Value of Benefits - $600, tax-deductible gift - $2,525) Fall 12 & Spring 13 - $4,250 (Value of Benefits - $800, tax-deductible gift - $3,450) Fall 12 Only - $2,175 Two dinners (Sept. & Nov.) one demonstration luncheon (Value of Benefits - $400, tax-deductible gift - $1,725) Spring 13 Only - $2,175 Two dinners (Feb. & April), one demonstration luncheon (Value of Benefits - $400, tax-deductible gift - $1,725) (Value of Benefits - $400, tax-deductible gift - $1,750) Fall 12 Only - $1,075 Two dinners (Sept. & Nov.) one demonstration luncheon (Value of Benefits - $200, tax-deductible gift - $875) Spring 13 Only - $1,075 Two dinners (Feb. & April), one demonstration luncheon (Value of Benefits - $200, tax-deductible gift - $875) ALL DISTINGUISHED CHEF SCHOLARSHIP BENEFIT SERIES TICKET SALES ARE FINAL. TICKETS ARE NOT REFUNDABLE BUT MAY BE TRANSFERRED. Please mark the appropriate box(es) and mail or fax to arrive by Friday, August 31, 2012.

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