Student View: Serving as CEO of Les Gourmets

Layla Dagle is a senior graduating with a degree in Hospitality Business from the Broad College of Business and most recently served as CEO of Les Gourmets. 

Layla Dagle is a senior graduating with a degree in Hospitality Business from the Broad College of Business.

When I transferred to MSU during my sophomore year, I was incredibly shy. I didn’t speak much in class and didn’t join any clubs, even though the School of Hospitality Business offers so many amazing student organizations. In one of my event planning classes, I learned I could earn extra credit by serving at a black-tie gala for a few hours, and I immediately signed up. At the time, I had no idea that this experience would spark my passion for events, shape my professional path, and ultimately help me find my place within my major.

Les Gourmets is an important tradition within the School of Hospitality Business. This long-running black-tie gala is a premier fine dining event held annually, with every detail, from the menu to the décor, planned and executed by hospitality students. As a school, we take great pride in making each year’s event as special as possible. Founded in 1951, this past year marked a major milestone: the 75th anniversary.

“As a student volunteer, I fell in love with the fast-paced nature of the event, the elegance of the design, and the overall organization of the evening.”

As a student volunteer, I fell in love with the event’s fast-paced nature, the elegance of the design, and the overall organization of the evening. After that night, I completely shifted my career focus from hotels to events. The following year, I became more involved as the assistant director of event design, where I learned about décor, budgeting, and managing event setup. More importantly, I began building relationships with my peers and truly felt like I had found my niche within the major.

This year, I had the privilege of serving as the CEO of Les Gourmets. This role has been incredibly meaningful and truly transformative to me. Les Gourmets provides students with hands-on experience in every aspect of event planning in a way that the classroom alone cannot.

Through this experience, I was able to connect with inspiring alumni, build meaningful professional

The following year, I became more involved as the assistant director of event design, where I learned about décor, budgeting, and managing event setup.

relationships, and work closely with faculty in ways I hadn’t before. I felt especially supported by Lena Loeffler, the alumni relations and engagement specialist, who was always willing to help, no matter the time or whether the request directly involved her.

Beyond the professional growth, Les Gourmets also gave me something just as valuable: lasting friendships. Seeing alumni return each year, excited to reconnect with one another, makes it clear that this experience extends far beyond a single event.

During the event, I had the opportunity to meet several alumni I had corresponded with throughout the year. One in particular was Daniel Held, who served as the CEO of Les Gourmets in 1964. He traveled all the way from Las Vegas for the 75th anniversary and shared meaningful insights from his time as a student.

He told me he made the trip to see whether we upheld the traditions he remembered so fondly—and remarked that not only had we preserved them, but we had made them even better. He was also pleasantly surprised by how many women are now part of the program, recalling that it was once primarily a “boys’ club.” When we first met, he gifted me a wooden box he had made in his woodshop, containing a marble labeled, “You will never lose all your marbles”. Moments like these, and the opportunity to connect with alumni like Dan, have been some of the most meaningful and memorable parts of my Les Gourmets experience.

Serving as CEO taught me many important skills, such as delegation, organization, and leadership, but the most impactful lesson I learned was flexibility. In events, things don’t always go as planned. Timelines shift, guests arrive late, and unexpected challenges arise. I learned how to adapt in the moment, stay composed under pressure, and lead with a solutions-oriented mindset.

Looking back, it’s incredible to see how far I’ve come, from a shy transfer student unsure of where I fit in, to leading one of the School of Hospitality Business’s most significant events. Les Gourmets didn’t just shape my career path; it helped me grow into a more confident leader and find a true sense of belonging. It is an experience I will carry with me long after graduation.

Les Gourmets is a fully student-led, black-tie fine dining experience that showcases the creativity and professionalism of hospitality students. Celebrating 75 years, the event highlights a legacy of excellence within the School of Hospitality Business. From event design to culinary execution, every detail is thoughtfully planned and brought to life by students. It is a signature experience that connects tradition, innovation, and the next generation of hospitality leaders. Learn more about the event at their webpage.