For Centenary College of Louisiana’s bicentennial gala in Shreveport, Sodexo ensured the culinary experience was worthy of the historic milestone.
The Spotlight Centenary gala in late 2025 brought together donors, alumni and campus leadership to celebrate the college’s 200th anniversary. A longstanding campus partner, Sodexo—led by General Manager Shanta Chatman and District Chef Norman Hunt—worked closely with college leadership to build a menu that felt elevated without alienating a wide-ranging guest list.
Priorities included accommodating dietary preferences and maintaining consistency for a large formal gathering. Considerations such as seasonality, local sourcing and visual presentation were central to the planning process, with each element designed to complement the significance of the celebration.
“After we shared our vision and the desired atmosphere for the event, Shanta worked closely with her chef to develop a menu that required minimal adjustments—an immediate testament to their understanding of our goals,” said Mark Missildine, Centenary College’s director of development and bicentennial cochair.
Moves that made the event successful included:
- A menu featuring refined, familiar selections that could be executed seamlessly at scale, allowing guests to enjoy the experience without service delays (see menu below).
- A staffed carving station that served as both a culinary highlight and a visual anchor, reinforcing the sense of occasion while keeping service efficient.
- A buffet layout designed to maintain clean presentation and smooth flow, with uniformed attendants assigned to manage replenishment, cleanliness and guest support throughout the night.
- A detailed service timeline for the culinary and service teams to ensure hot items were finished just in time and maintained proper temperature and quality.
- Carefully calibrated staffing levels to support steady guest movement, with dedicated attendants stationed at key service points.
- Continuous communication between the kitchen, service captains and event coordinators that allowed for quick adjustments as guest traffic shifted, keeping wait times minimal and the experience consistent from start to finish.
Chatman points to the execution of the buffet and carving station as a standout achievement. Maintaining consistent quality, temperature and flow for a high-volume crowd required constant awareness and real-time adjustments—work that often goes unseen but defines the guest experience.
“What made it stand out was how well the team anticipated guest traffic and adjusted in real time,” Chatman said. “Guests received the same level of quality whether they were served early or later in the evening, and that speaks to the preparation, communication and professionalism of the entire team.”
Spotlight Centenary Menu
Carving Station
- Garlic and Herb-Crusted Beef Tenderloin with horseradish creme fraiche and red wine demi-glace
- Fennel and Rosemary Roasted Pork Loin, paired with apple mostarda and Calabrian chili glaze
- Grilled Eggplant Roulade (vegan), stuffed with herbed farro, pine nuts and sundried tomato pesto
Vegetable Station – Buffet (served with wild rice pilaf)
- Zucchini and yellow squash sautéed, topped with shaved parmesan (100 servings)
- Haricots verts sautéed in garlic thyme, topped with pine nuts (100 servings)
- Hot Honey Brussels Sprouts: caramelized Brussels sprouts coated with hot honey and red pepper, topped with shaved parmesan cheese and fresh chives (100 servings)
Hors d’Oeuvres
- Mini Crawfish Etouffee Tartlets with butter crust
- Carrot Top Pesto Crostini with roasted heirloom carrots (vegan)
- Green Pea and Coconut Spread on crostini (vegan)
- Andouille Stuffed Mushrooms with pecan breadcrumbs
Miniature Desserts
- Lemon Curd Trifle with Cornbread Pound Cake and Mascarpone Cream
- Louisiana Strawberry Crème Brûlée
- Chocolate Pots de Creme with espresso whipped cream
