Culinary Assistant & Little Dinner Series Coordinator at Florida State University Dedman College of Hospitality

Katie Harrison | Linktree

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I firmly believe that experience shapes the person, and I am deeply grateful for the opportunities that have shaped me so far. From office settings to FOH internships and culinary work, each role has taught me something valuable.

My CV & Experience

As a Culinary Assistant for the Little Dinner Series at Florida State University Dedman College of Hospitality, I support both production and education by developing and preparing food pairings for the program’s wine and beer tasting classes, taught by Libby Lewis. My work focuses on creating small bites that help students and guests understand how flavor, texture, and beverage structure interact, while also supporting class flow, kitchen preparation, and service execution. I also present during class, explaining pairing techniques and the reasoning behind each selection so students can better understand why certain combinations complement or contrast with a beverage. I especially enjoy the challenge of making food pairing feel approachable, intentional, and educational at the same time.
Pictured: scratch made soft pretzels served with a sharp cheddar fondue and a cinnamon-honey dip to be served to the beer tasting class, who were tasting Hefeweizen and Dunkel beers.

Beverage Class Pairings

Take a look at the Little Dinner Series

Link to photo library from this event

The Little Dinner Series just got an upgrade- we moved from our space of 30 years into a bigger and better newly renovated space at the Turnbull Conference Center. This semester has thrown us lots of operatiohnal challenges as we navigate the new space, and I could not be more proud of the students who took a leap of faith with us and made their events unforgettable!

I had the honor of working with an extremely motivated and creative group who wanted to put on a Beetlejuice themed dinner. We worked with them to tread the needle of dark and spooky with fine dining- and they killed it! From their decor to their menu, this dinner was so fun to plan and execute alongside these talented upcoming hospitality professionals.

LDS Beetlejuice: It's Dinner Time! - 4.14.26

Check out a Dedman post from the event!

In April, Florida State University Dedman College of Hospitality had the honor of hosting the annual Hospitality Researchers Symposium, welcoming scholars from across the country to share their work and ideas. I had the opportunity to work with the Dedman team to help produce a guided wine dinner that began with a cocktail and hors d’oeuvre reception, followed by a four-course guided wine tasting led by Professor Libby Lewis, and concluded with a coffee and tea bar paired with a take-home dessert.

I worked alongside our chefs to help write the menu and was trusted with leading front-of-house preparation and execution. That included developing the event theme, sourcing and building décor, designing menus and signage, and training our student service team. It was a particularly meaningful event to be part of and one that pushed me to grow significantly as a leader.

2026 Hospitality Research Symposium- "Cheers to Research" Wine Tasting Dinner

I recently had the once in a lifetime opportunity to be part of a program-changing move for the Little Dinner Series. Through grant funding, we were able to expand operations, renovate event space, and build a brand new teaching kitchen inside Turnbull Conference Center. This means so much for our program and our students, with more than double the kitchen and storage space, all new equipment, and an upgraded dining environment.

It has been especially meaningful to contribute to a project of this scale so early in my career. The transition brought plenty of challenges, from reworking student training, service flow, and SOPs to fit an entirely new space, to unpacking countless pallets of kitchen and service wares.

My favorite part is the new viewing window that allows guests to watch students prepare, plate, and serve each course. It reflects exactly what makes this program special: learning that is visible, intentional, and worth sharing.

The Little Dinner Series Moved to The Turnbull Conference Center!

At the Little Dinner Series, I got to work with an amazing team of students and helped bring their vision for a Shakespeare themed dinner to life. The student team worked with us to plan, procure, and execute a dinner service for 80 people filled with Shakespeare stories and references through decor, costume, beverage, and food.

LDS Shakespeare: To Feast or Not To Feast - 7.24.25

I work in hospitality education through the Little Dinner Series, where I help turn student-led dinners into fully executed guest experiences. My work blends culinary preparation, front-of-house coordination, beverage pairing support, and event logistics, with a strong focus on creating thoughtful service that teaches as much as it serves.

I also work with Salt Wolf, a local catering and seasoning company, where I assist with upscale catered events, support cooking classes hosted at Brown's Kitchen, and contribute to seasoning label design and presentation. That role has given me another perspective on how culinary creativity, branding, and guest experience intersect outside of an academic setting.

I am especially interested in how food, beverage, and hospitality operations come together to create memorable experiences, whether that happens in a classroom, a dining room, a catered event, or through a product that carries a story of its own.

What I Do

Hospitality comes from the Latin root hospes, meaning both guest and host, which feels fitting for a field built around connection, trust, and shared experience. I have always been drawn to the idea that thoughtfully planned food, service, and atmosphere can bring people together in a way that feels meaningful and memorable. I also believe some of the most impactful hospitality happens behind the scenes, where preparation, creativity, and calm problem solving turn many moving parts into something that feels effortless to the guest. That balance between experience and execution is what continues to shape how I approach my work and the kind of opportunities I hope to build in the future. I want to continue working in the hospitality industry in a setting that creatively challenges me every day, where I am surrounded by people who care about the product, experience, and having a little fun while we're at it!

My Values & Goals

Keep up with the Cats!

I am widely known for usually being at work, so when I do step away, I value simple ways to recharge. I enjoy spending time outdoors, visiting museums, finding creative outlets, and reading, especially when it gives me a chance to slow down and reset. I am also well known for being obsessed with the color orange, to the point that colleagues, friends, and family all refer to my preferred shade simply as “Katie Orange.” A lot of that time is shared with my two cats, Keanu and Fitz, who are very much part of my routine and usually close by whenever I finally sit still. Shameless plug: you can also keep up with them here: @catsonsharkey on instagram!

Outside of Work

I welcome opportunities to connect with professionals, educators, and creatives in hospitality and food service. Whether the conversation is about events, culinary work, education, or future collaboration, feel free to reach out to me at kmh23f@fsu.edu

Lets Get In Touch!

Katie Harrison

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Katie Harrison

Culinary Assistant & Little Dinner Series Coordinator at Florida State University Dedman College of Hospitality

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