Join us for a variety of educational and recreational events at the Tony & Libba Rane Culinary Science Center! Wine tastings, cooking classes and other special events will be offered to the public throughout the year. Learn how to pair wines with your meal. Experiment with flavor. Rub elbows with professional chefs. The Horst Schulze School of Hospitality Management is eager to provide incredible opportunities for the community to enjoy its resources. Sign up for one or more of our upcoming events below. More events to come!
Join us for a flavorful evening on the greenspace at Hey Day Market during the Shrimp Shindig! Enjoy a delicious shrimp boil crafted by renowned Chef Eric Rivera, paired with refreshing selections from New Realm Brewing Company. Each guest will receive their own tray of fresh Gulf shrimp and can sample up to four varieties of New Realm’s beers, ciders, and seltzers. Don’t miss this fun and tasty outdoor dining experience!
Menu:
Shrimp boil
Beer (Pilsner, Ale, Lighter beer and non-Beer)
Yeast rolls
Water
About the Speaker:
Executive Chef Eric Rivera
Auburn University Culinary Instructor and Alabama Chef of the Year (’22)
August 14, 2025
6:30 - 8:30 p.m.
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Step into the world of French pastry with An Éclair Affair, a hands-on baking experience where you’ll learn to create elegant éclairs from scratch under the guidance of professional culinary instructor Chef Judy Eldred.
Whether you're a seasoned baker or a curious beginner, this immersive class will walk you through every step—from mastering a delicate dough to piping, filling, and glazing your éclairs to perfection. Along the way, you’ll pick up expert tips, techniques, and a few sweet secrets that will elevate your baking game.
About the Speaker:
Dr. Chef Judy Eldred • Culinary Arts Instructor at Opelika High School
Chef Judy Eldred received her culinary training from the Le Cordon Bleu program at the Orlando Culinary Academy in Orlando, Florida. Since 2015, she has served as the Culinary Arts Instructor at Opelika High School, where she teaches Hospitality and Tourism, Culinary I, Culinary II, and Baking and Pastry Arts. Before entering the classroom, she owned and operated Scrumdiddlyumptious Bakery in Smiths Station, Alabama. Her professional background also includes time at The Greenbrier, The American Brownie Company, and 14 years of experience across various roles at the Walt Disney World Resort.
July 10, 2025
1:00 - 3:30 p.m.
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July 10, 2025
5:30 - 8:00 p.m.
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The Horst Schulze School of Hospitality Management invites the community to an evening of tasting exquisite wines from around the world with Dr. David Martin. Guests will learn about the wines and tasting techniques in a fun, casual class environment. Come with your friends, your significant other or on your own and enjoy the benefits of having the Tony & Libba Rane Culinary Science Center in our community! Guests must be 21 or older and show proof of ID.
Beat the Heat:
Cool Wines for Hot Days
Wednesday, July 23, 2025
6:00 pm
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Bask in Bordeaux
Wednesday, August 6, 2025
6:00 pm
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About the Speaker:
Dr. David Martin Associate Professor and Level 1 Sommelier A native of Birmingham, AL, David Martin is currently an Associate Professor with the Hospitality Management Program at Auburn University. He holds a Ph.D. from Auburn, is a Certified Hospitality Educator, and is a Level 1 Sommelier. He also teaches in the Brewing Sciences and Operations program at Auburn University. Before starting his graduate studies, David worked in prestigious hotels such as the Ritz-Carlton in Naples, FL, The Eldorado Hotel in Santa Fe, NM, and the Wynfrey Hotel in Birmingham, AL, to name a few. David has taught wine classes since starting his first job as a college professor at San Francisco State University in 2007. Currently, he teaches the Beverage Appreciation class at Auburn during the summer semester and the Food and Beverage Management class during the Fall. He has been fortunate to travel and participate in wine tastings and courses in some of the most recognizable wine-producing regions globally, including Napa and Sonoma Valley, The Champagne Region in France, The Mosel Valley in Germany, and many different regions of Italy. In 2019, David was competitively selected to attend the Banfi Scholastic Tour of Italy, an immersive seven-day wine and food educational trip sponsored by Banfi Vintners. One student from the Hospitality Program was also funded to attend the trip. Previous students who have studied under David currently work with distributors such as Alabama Crown, United Johnson Brothers, E&J Gallo, and Southern Glazer’s Wine and Spirits. David has also placed students with wineries such as Trinchero Family Estates, Domaine Serene, Raptor Ridge, Robert Mondavi, Stags Leap, One Hope, Holman Ranch, and Continuum. David hates wine snobbery, and while he appreciates and encourages people to try new wines and challenge their palate, his tried-and-true rule of thumb is that if it tastes good, drink it!.
The Culinary Weekend Micro-credential Program offers opportunities for individuals to increase their knowledge in focused, specific topics within culinary sciences and hospitality. The weekend includes three in-depth classes that will refine and expand your culinary skills, while being a perfect opportunity for a weekend getaway as a couple, with friends or on your own! Micro-credentials are excellent for students and professionals who want to upgrade their skills through hands-on education. Enrollment is for all classes in the series.
Earn a digital badge, a certificate of completion and an Auburn apron!
If you’re coming from out of town, take advantage of the 20% discount offers at our hotels, The Laurel Hotel and Spa and Auburn University Hotel & Dixon Conference Center.
Learn how to master multiple proteins utilizing different cooking methods. Chef Eric Rivera will teach you to confidently cook these main entrée components in a series of hands-on culinary classes. From chicken to steak to salmon to pork, you will grow your cooking skills and add new recipes to your repertoire.
Dates: June 13-14, 2025
Friday evening 5:30-8:00 p.m.
Saturday morning 8:30-11:00 a.m.
Saturday afternoon 4:00-6:30 p.m.
$495 per person, includes all sessions
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Are you ready to roll up your sleeves and explore the delicious world of pasta-making? This hands-on culinary experience is perfect for food lovers and hospitality enthusiasts who want to elevate their skills. Over three engaging classes, you’ll learn everything from crafting handmade pasta to creating classic sauces like Bolognese and Basil Pesto.
Dates: August 1-2, 2025
Friday evening 5:30-8:00 p.m.
Saturday morning 8:30-11:00 a.m.
Saturday afternoon 4:00-6:30 p.m.
$495 per person, includes all sessions
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Join us this summer for an exciting Teen Culinary Boot Camp at AU! Over the course of three hands-on days, teens aged 13-19 will learn the fundamentals of cooking, knife skills, food safety, and techniques to make meals better than takeout!
There are two session daily.
Morning session – 9 am to 12:30 pm
Afternoon session – 1:00 pm to 4:30 pm
Led by Chef Ana Plana, this immersive experience will cover:
✔ Knife skills
✔ Cooking methods: steaming, pan frying, dry cooking & more
✔ Safety & sanitation
✔ Weights, measures & equipment
✔ Tasting while cooking
About the Speaker
Chef Ana Plana, BA, ME, is a lecturer at Auburn University in the Horst Schulze School of Hospitality Management. She has extensive experience in culinary instruction and a background in catering. Because of her sustainability focus, Chef Plana has had the honor of being selected to attend the James Beard Chef Action Summit.
July 15-17, 2025
Morning session
9am - 12:30pm
Afternoon session
1:00pm - 4:30pm
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