Loyola University New Orleans and Sodexo Partner to Host 2025 JASPA 5-Year Institute

When Loyola University New Orleans was selected to host the 2025 JASPA 5-Year Summer Institute, it was both an honor and a major undertaking. The week-long national gathering would bring together hundreds of professionals from Jesuit colleges and universities across the country for a celebration of community, culture, and connection.

But there was one major complication: Loyola’s entire dining program, including its main kitchen, was under active renovation. With no traditional kitchen available and only limited access to off-site facilities, the task of delivering an exceptional culinary experience fell to Sodexo’s Loyola Catering team.

What could have been a barrier became a bold opportunity to re-imagine what campus hospitality can look like when creativity, collaboration, and cultural pride take center stage.

“This was truly a collaborative effort. Throughout the process, we challenged ourselves to make the best decisions and ensure every detail was right for our guests. That shared commitment to excellence and personal dedication to hospitality made the event as successful as it was,” said Joel Priez of Loyola Dining.

At the end of June 2025, the Loyola University Sports Complex was transformed into an immersive tribute to Louisiana’s food, culture, and music for the 2025 JASPA 5-Year Summer Institute. The event brought together more than 400 attendees for a week of networking, reflection, and celebration, with Sodexo serving as the exclusive food and entertainment sponsor.

“Sodexo went above and beyond in bringing the heart of New Orleans to life for the 2025 JASPA 5-Year Institute hosted at Loyola University New Orleans. From custom-stamped Hubig’s pies and Roman Candy to the soulful sounds of live zydeco and rich Cajun-inspired décor, every detail reflected a deep commitment to collaboration, radical hospitality, and cultural authenticity. It was a showcase of exceptional service, flavor, and celebration — ten years in the making and well worth the wait,” said Alicia A. Bourque, Ph.D., Vice President, Student Affairs, Loyola University New Orleans.

Each day of the convention showcased a different side of the state’s identity. The week kicked off with a Mardi Gras-themed evening that began with a spirited second line escorting guests across campus to the Sports Complex. Once inside, attendees were greeted by a stilt walker and champagne servers from Frenchmen Street Productions, while a live jazz trio filled the space with classic New Orleans tunes. Local Mardi Gras krewes surprised the crowd with festive dance performances, setting the tone for the days to come. Each evening concluded with Club JASPA, where a portion of the gym was reimagined as an upscale nightclub. Guests danced, sang karaoke, mingled, and enjoyed treats from popular local restaurants.

“Sodexo truly showed out! They brought the spirit of New Orleans and Louisiana to life with every detail. From the bold flavors to the vibrant presentation, they didn't just cater an event, they showcased the soul of the city and our state,” said Sydney Begoun, EdD, Associate Director, Department of Student Life and Ministry, Loyola University New Orleans.

Tuesday’s Jazz Fest theme brought soulful fare and live jazz. On Wednesday, a Cajun and zydeco celebration offered guests a glimpse into bayou life, including an appearance by ZZ Loupe of Zam’s Swamp Tours, showcasing a live alligator and ball python. Cajun Night was further celebrated with a zydeco band, while dancers provided free lessons on the Cajun two-step, inviting guests to fully immerse themselves in the lively culture.

“It was incredibly rewarding to collaborate with the local team on planning, entertainment, and design,” said Tonia Babineaux, Regional Catering Manager, Sodexo. “It was fantastic to see the attendees immersed in the experience.” District Dietitian Abbey LeBoeuf, MS, RDN, LDN, CNSC, was featured on the official JASPA schedule of events, leading a session on work– life balance that brought thoughtful reflection to a week otherwise filled with celebration. Thursday honored the state’s iconic local festivals, and the week wrapped with a classic New Orleans farewell: beignets and coffee from Café Du Monde.

“This wasn’t just a job. This was personal,” said Bianca Gilfour, District Marketing Specialist, Sodexo. “The reaction when guests walked in was something I wish we could have bottled up. It was pure awe and excitement. So many of our team members are Louisiana natives, and we wanted to give our guests a real taste and experience of Louisiana. As a native myself, I was just as excited as our guests were to try the food and enjoy the experience each day.”

All food was prepared off-site using a shared kitchen that the team could only access during limited hours each day. The kitchen space was generously provided by the Academy of the Sacred Heart, and the Loyola Catering team was deeply grateful for the partnership.

“We cooked off-site, worked without a traditional kitchen, and turned a gym into a fully immersive experience,” said Chef Matthew Box, Executive Chef of Loyola Dining. “The chefs, catering, and marketing teams all came together to create something special. Despite the challenges, the outcome was exceptional.”

In addition to executing the full food program for JASPA, the team also supported Sacred Heart’s summer camps and assisted with their kitchen operations during that time. “This was ambitious, and it required constant coordination, but our team never backed down,” said Chef Christopher Hustad, Executive Chef, also of Loyola Dining. “What we achieved shows the depth of talent and professionalism across our district.”

Local vendors also played a key role in bringing authentic New Orleans flavor to the event, including Acme Oyster House, Lucky Dog, Cracklin’ Danny, Hubig’s Pies, Bae’s Bakery, Roman Candy, Island Time Daiquiri, and Quintin’s Ice Cream. The entertainment lineup featured Chubby Carrier & The Bayou Swamp Band, a jazz trio, string quartet, club musicians, DJ PJ, and more.

Sodexo displayed signage featuring Louisiana facts and history about many of the dishes served, helping to educate and engage guests. Working closely with Nexus Group, the team designed impactful visual elements including elevator wraps that welcomed attendees, large banners, floor graphics, and column decals throughout the venue. Pop-up banners highlighted the chefs who crafted the meals, giving guests a glimpse of the hardworking team as they moved between prepping, cooking, and serving throughout the week.

“This was my first time attending JASPA, and it was an amazing experience connecting with colleagues from around the country. The partnership with Sodexo truly elevated the experience for me and my peers. Sodexo leaned into the theme of what it’s like to live in New Orleans — from the food and culture to the vibrant atmosphere — and brought it to life in a way that was unforgettable. The decorations were impeccable; the themed dining experiences were creative and fun; and the staff went above and beyond to make everyone feel welcome. I left feeling proud to work at Loyola and grateful to call New Orleans home. Sodexo showcased the very best of our city, and I deeply appreciate their hard work and effort in making this event so special,” said Dallas Flint, Director of Student Conduct, Loyola University New Orleans.

To extend the experience beyond the event, custom "Taste of Louisiana" cookbooks were thoughtfully placed throughout the space. These cookbooks featured chef spotlights, recipes, and the history behind many of the dishes served during JASPA, giving guests the opportunity to replicate their favorite flavors at home. Most of the chefs highlighted in the cookbook were the very ones who crafted the exceptional food guests enjoyed during the convention. Additionally, thoughtfully curated swag was provided to attendees, extending the celebration of New Orleans culture beyond the dining experience.

“One of the things I’m most proud of is how our district comes together when it counts,” said Charlie Casrill, General Manager of Loyola Dining. “We lean on each other and every person brings their unique talent and creativity to table. That’s what made this event so special. I want to thank Margot Granier, our Catering Manager, for laying a strong foundation; supporting Executive Chefs Norman Hunt, Samuel Hess, Andy Wu, Chris Carter, and Dennis Dunn. And, of course, the Loyola Dining Chefs and our entire District Support team — your ongoing commitment makes everything we do possible.”

With dining renovations nearing completion at Loyola, the team remains committed to standing out by delivering exceptional food, fostering strong partnerships, and creating memorable experiences. Loyola Catering by Sodexo will continue to showcase its passion for authentic hospitality both on campus and throughout the New Orleans community, with upcoming appearances at premier events such as the annual Sugarplum Ball benefiting Children's Hospital New Orleans, Zoo-To-Do for Kids at the Audubon Zoo, Scales & Ales at the Audubon Aquarium, the annual United Way Got Gumbo Cook-Off, and more.