The Lens

focusing on workforce and economic development

Hospitality inMotion

Service with a Smile

A Message From the Chancellor

Deep in the heart of Texas lies Tarrant County, a region that has historically weathered the storms of change with resilience and determination. The hospitality industry, once shaken by the uncertainties of the pandemic, has emerged stronger than ever in Tarrant County. I am reminded of the spirit that defines this community.

The welcoming Texan spirit has not wavered, and hospitality establishments have adapted with innovative approaches, ensuring that visitors feel safe and welcomed. Nowhere is that vision more apparent than at Tarrant County College.

In the face of adversity, TCC’s faculty and staff in the Hospitality Management program have displayed remarkable resilience. We committed to a transformation of our department fueled by the community’s determination to overcome challenges and the Metroplex’s ever-growing need for a hospitality workforce. Our commitment to innovation vis-à-vis the hospitality industry has fostered a conducive environment for new businesses to thrive, existing businesses to grow, and for those considering throwing their toque into the ring, resources available to do it right.

Our work has paid off. We recently added the Chef’s Table, Bake Shop and two new kitchens for instruction and catering to our Southeast campus. In the summer of 2023, our culinary program won several awards, and our faculty has been tapped to serve on regional hospitality committees.

The growth experienced in Tarrant County post-COVID is not just economic but also a testament to the strength of its community bonds. Local initiatives and grassroots movements have flourished, demonstrating a collective commitment to

rebuilding and improving the quality of life for all residents. The spirit of togetherness has propelled Tarrant County into a new era of progress, where every individual contributes to the greater good. In that progress, TCC has assumed the responsibility of ensuring all things in the hospitality industry are done right, safely, cleanly, and to a standard that other communities are emulating.

As I contemplate the journey of TCC through the lens of the hospitality industry, I am struck by the parallels with the principles I’ve championed throughout my time as Chancellor. Opportunity, innovation, resilience and community have been the driving forces behind the county’s revival. Tarrant County College has found its balance and opportunities to further serve the community.

The Texan spirit, and similarly, TCC’s spirit, remain unwavering. As we continue to welcome visitors and new residents to our community, take comfort in knowing that we are here to stay, and our hospitality program is here to serve.

We look forward to serving you.

Elva Concha LeBlanc, PhD chancellor, tarrant county college district

Southern Hospitality

A Message From the Editor

Moving to the Metroplex from the Midwest was a significant change for us, and my husband quickly noticed something intriguing: “People are friendlier here.” Initially, I didn’t fully share his sentiment, as I had a knack for finding friendly faces wherever I went. You know that person in your life who never meets a stranger? Well, that’s me. I could always find warm smiles and engage in friendly conversations. However, after some time, I began to sense it—there was indeed something different here. Was this legendary Southern hospitality now our everyday reality?

I do love the welcoming culture of family and togetherness that defines Tarrant County. It’s remarkable how a rapidly growing city like Fort Worth can still maintain that neighborly feel. The experience of Southern charm is generously extended to both residents and guests. Whether we’re celebrating birthdays, holidays or just another Monday, the essence of good food and excellent service remains at the heart of it all.

My journey at TCC introduced me to the exceptional hospitality prevalent in Tarrant County. One of my earliest community meetings took place at the TCC Southeast Campus, and the welcome we received was nothing short of impressive. The gathering included members from various businesses in Tarrant County, all focused on how TCC could continue to set the standard for hospitality education and experience. The top-tier programs were showcased live, highlighting the commitment to excellence in preparing the next generation of hospitality professionals. It was a testament to the dedication of both students and educators in maintaining the high standards of hospitality that define Tarrant County.

This commitment to hospitality extends beyond educational institutions to iconic places like the Stockyards (page 48), Dickies Arena (page 42), Panther Island (page 36), Truck Yard (page 10) and the array of hotels and restaurants. Each of these establishments play a crucial role in upholding and showcasing the warm and welcoming spirit that defines Tarrant County.

Although not a native, I am now a proud Fort Worth resident. I have witnessed firsthand that Tarrant County has not just embraced but elevated the concept of Southern hospitality.

It’s woven into the fabric of everyday life, making this vibrant community a truly exceptional place to live and experience the genuine warmth of its people.

In this issue, prepare to embark on a journey exploring the essence of true Southern hospitality: everything from the artistry of event planning (page 18) to the heartbeat of live music (page 30) and the exhilaration of sporting events (page 56). These narratives go beyond the ordinary; they’re about making memories and creating experiences that resonate long after the events unfold.

Get ready to immerse yourself in the rich tapestry of Tarrant County’s cultural vibrancy and discover how it contributes to the extraordinary legacy of warmth, camaraderie and unforgettable moments. Come see hospitality in motion.

Jacquetta Dantzler editor in chief, the lens

president

Contributors

jennifer blalock, edd

Jennifer has spent over two decades leading teams in postsecondary education and municipal government. As the CEO of InJenuity Solutions, Jennifer develops, facilitates and evaluates workforce, economic and organizational development programs.

natalie hasty

Natalie graduated from St. Edward’s University with a major in Graphic Design. She spends her daylight hours making coffee and managing the Dallas-based coffee shop, Houndstooth Coffee, and illustrates after hours for local award winning publications.

samantha ozeale tucker

Samantha is planning on graduating from Tulane University in cell and molecular biology and studio art. Her illustrations have been published in The Lens magazine five times. Presently, she is working on a wall mural for a pediatric therapy facility.

heide brandes

Based in Oklahoma City, Heide is an award-winning journalist whose work has appeared in Forbes, The Wall Street Journal, The New York Times and The Washington Post, among others. She is also a historic reenactor and an avid hiker.

shika hershel, phd

Shika has published articles in various commercial and educational journals. She is also the former team photographer for the Texas Rangers. Shika currently works in risk management at Charles Schwab & Co.

vanessa orr

Based in Pittsburgh, Pennsylvania, Vanessa has been a freelance writer and editor for more than 25 years. Her work has appeared in hundreds of regional and national publications including the Pittsburgh Post-Gazette and Alaska Business Monthly.

tom delamater

Tom is an Ohio-based writer and editor, and longtime communications consultant to corporations, nonprofit organizations and educational institutions. He is the former chief communications officer at Collin College.

tyler hicks

Tyler is a writer and journalist from Austin, Texas. His work has appeared in The New York Times, Al Jazeera, Texas Monthly and many other newspapers, magazines and websites across the country.

adam pitluk, phd

Adam is an award-winning journalist and the author of Standing Eight and Damned to Eternity. He was a reporter for Time and People magazines, and is the former editor-inchief of American Way. He is the publisher of The Lens

ian fitzpatrick, esq

An award-winning journalist, Ian has written and spoken about workplace diversity and travel topics around the world. Based in Silver Spring, Maryland, he practices law in Maryland and Washington, D.C.

drew jackson

Drew, a 20-year resident of Fort Worth, is a distinguished leadership expert and executive coach. Working with dynamic leadership brands, Drew blends a passion for results with a value for relationships, catalyzing business success.

sally verrando

Sally is an award-winning journalist in DFW. She has been published by The Dallas Morning News, KERA and other Texas media outlets. A seventhgeneration Texan, she loves travel, animals and bluebonnets.

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From Tarrant County and Beyond

The stats behind one of the most hospitable markets in the country.

Tourism Impact

30,000

NUMBER OF JOBS IN FORT WORTH SUPPORTED BY TOURISM IN 2022

$555 million

ECONOMIC IMPACT OF FILM PRODUCTION IN 2022

TOURISTS CONTRIBUTED

$111 MILLION

TOWARD TARRANT COUNTY TAX REVENUE

SINCE 2021, DIRECT VISITOR SPENDING HAS INCREASED BY

25.4%

$72 BILLION spent annually by tourists in Tarrant County

10.8 MILLION

TOURISTS EXPERIENCED FORT WORTH’S EXCEPTIONAL HOSPITALITY IN 2022

Convention Center Offerings

LOCATION

25 minutes from DFW International Airport

• Reach any major city in the US in less than 4 hours

Located in the heart of downtown

Spans 14 city blocks of the city's Central Business District

Free transportation throughout downtown on Molly the Trolley

Surrounded by first-class hotels, restaurants, shops, galleries and performance venues

SPACE

253,226 sq. ft. of total exhibit space

• 58,849 sq. ft. of flexible meeting space, ranging from 535 – 6,670 sq. ft.

• 28,160 sq. ft. ballroom

• 38 breakout rooms

Multifunctional arena with 10,418 permanent seats, 13,000 capacity

55,000 sq. ft. events plaza that connects to the Fort Worth Water Gardens

Cooking for the Long Haul

Fresh international food is served at the Truck Yard Alliance. by sally verrando

Vendors have peddled street food since ancient times, evidenced by the discovery of a market stall in the ruins of Pompeii, Italy. Fast-forward to the chuck wagon, Wienermobile, ice cream and taco trucks of the past to our modern-day explosion of 21st century food trucks. More than fast food, these kitchens on wheels take carefully crafted international cuisines to the streets.

Truck Yard Alliance is one place where food trucks converge seven nights a week. This trailer-park-kitsch beer garden and adult playground opened in 2023 in Keller at the edge of Alliance Town Center.

Jason Boso, CEO of Brain Storm Shelter Restaurants, brought this down-home concept to Dallas in 2013 and added locations in The Colony as well as Houston. The first Truck Yard outside of Texas is set to open in 2024 in Oklahoma City, said T.J. Brown, the general manager of Truck Yard Alliance.

THE TRUCK YARD EXPERIENCE

Even with its two-acre spread, Truck Yard cultivates a cozy atmosphere.

“We’re a ‘come as you are’ spot where you can kick back and relax,” Brown says. With daily live music and no cover charge to enter, it’s a popular place to hang out.

Couples and groups of all ages lounge outside in mismatched folding lawn chairs, chatting quietly around wooden cable-spool tables. Gas-log fire pits take the chill off the air. Children and leashed dogs accompany some adults. Detached pickup truck

beds serve as platform seating. Cornhole boards and the adjacent dog park nestle near an old windmill.

Performers like Jacob Armitage strum their guitars on the outdoor stage, singing acoustic versions of popular songs. When not in use, the stage folds up into a classic Airstream trailer. Strings of white lights crisscross overhead to provide soft backyard ambience. The multi-colored neon of the vintage, working Ferris wheel adds a festive vibe.

While Truck Yard is family-friendly, every night after 9 p.m., it’s just open for those 21 and older. “Sorry, not sorry,” the sign says.

Inside, the bar offers more seating and a wide variety of custom beverages. Second Rodeo Brewing, a sister company in the Stockyards, provides three types of its many craft beers. Truck Yard Alliance has 15 taps for beer and nine for housebatched draft cocktails. Frozen drinks and seasonal cocktails are also on the menu.

Some premium cocktails are served in glass bottle flasks. “It is a Truck Yard-Second Rodeo thing. Our flask cocktails do really well,” Brown says.

FOOD TRUCK FARE

Truck Yard’s own food truck, open Thursday through Sunday, serves cheesesteaks, nachos and hot dogs. Two to four additional mobile food trucks offer distinct multicultural recipes. The schedule is on Truck Yard Alliance’s website.

A common factor for many of these mobile entrepreneurs is a background in food service.

Nikita Seal, owner and operator of ZZ‘s Ice Cream Puffs

sally verrando

Jason Boso, CEO of Brain Storm Shelter Restaurants

T.J. Brown, general manager of Truck Yard Alliance courtesy brain storm shelter sally verrando

Truck on over to the Truck Yard Alliance

Hours:

Monday and Tuesday

3 p.m. - midnight

Wednesday

1 p.m. - midnight

Thursday and Sunday

11 a.m. - midnight

Friday and Saturday

11 a.m. - 1 a.m.

Kids and dogs are welcome, but after 9 p.m., leave the kiddos at home. Doggos are still welcome. Truck Yard does not take reservations but party space rentals are available. Schedules for food trucks, performers and the Ferris wheel are on the website.

clockwide from top: Patricia and Joseph Jones, owners of Taste of Louisiana; birria tacos from Avila Arepa Scratch Kitchen; a lively night at the bar; Jru Brown gives King Kong Tacos and Wings a strong thumbs up

Taste of Louisiana specializes in Cajun flavors. Joseph and Patricia Jones, New Orleans natives, started their food truck in May 2023. Joseph has more than 40 years of cooking experience, including 35 years in the Merchant Marines. He spent many years as a chief steward, which is basically a chef, he says.

Taste of Louisiana dishes are created from the Joneses’ original recipes for gumbo, jambalaya, crawfish etouffee, boudin balls and poboys. Fried catfish and dirty rice are customer favorites, Joseph says.

King Kong Tacos & Wings first opened its food truck three years ago at the beginning of the COVID-19 pandemic. Martin Ybarra had been a chef in Albuquerque and a manager of some large chain restaurants. When he decided to open his own place, his wife, Tracy, says, “Let’s try a restaurant with wheels first.”

They wanted to make fresh, simple Mexican-American food— tacos, burritos, nachos. Adding wings is a tribute to Breyana, their 22-year-old daughter who died in 2016 of leukemia. Tacos and wings were her favorite foods.

In 2024, the Ybarras plan to open an additional brick-andmortar location with a snow cone vendor at the Arete Athletics Center in McKinney called King Kong in Paradise.

Avila Arepa Scratch Kitchen began its food truck service of Venezuelan and other Latin American cuisine at the beginning of the pandemic. Jorge Da Rocha is a chef and son-in-law to the owner-operators, Jose Antonio and Maribel Masri. Born in Venezuela to Portuguese parents, Da Rocha has lived in Miami and traveled the world. He’s worked as an executive chef for restaurants and catering.

“We have the limitations of space, storage, refrigeration,” Da Rocha says about the food truck. We have to charge the propane everywhere we go. But I love working in the truck. I see people trying the food, and I get to say ‘hello.’”

Nikita Seal, owner-operator of ZZ’s Ice Cream Puffs, says she has tested new products at Truck Yard Alliance. Her specialty is

a custom-made glazed donut sliced in half with a scoop of ice cream topped with a choice of sugary breakfast cereal. When served, the donut is warm, but the ice cream remains cold.

Her concept is California-inspired, she says, from the donut to the palm tree images on her bright pink trailer. She figured out the process and created her own versions of the dessert. She’s working on a seasonal menu for colder weather.

COVID-19 interrupted her plans for a brick-and-mortar location. The pandemic was a horrible thing, but a blessing in disguise for starting her business.

“Food trucks allow you to test the concept to make sure people actually want it,” Seal says. “You get an up-close experience of what your customers want.”

As an Air Force veteran of Operation Iraqi Freedom, she worked in hospital supply procurement. Afterwards, she worked for food companies before launching ZZ’s, named after her twins.

Seal is an active member of Shift/Co, a mentoring group for conscious entrepreneurs. She also attends the Coffee Talk Professional Development Series of Tarrant County College’s Office of Corporate Solutions & Economic Development. She says a session on emotional intelligence helped her with a deeper understanding of herself and others.

“This newfound awareness has helped me to build stronger relationships with colleagues, clients and customers,” she says. That lesson “stands out as a game-changer.”

THE TRUCK YARD EFFECT

Truck Yard Alliance lets entrepreneurs refine their business models and allows flexibility. Patrons get to choose from a wide variety of menus and relax in a nostalgic, unpretentious backyard environment.

“My favorite part of Truck Yard is the atmosphere,” Brown says. “If I didn’t work here, I’d be hanging out here all the time.”

sally verrando

Feel the HEAT

One Texas agency makes a profound impact on hospitality education and industry partnerships. by shika hershel, phd

The field of hospitality education plays a critical role in shaping the next generation of professionals in the culinary, hospitality and tourism industries. In Texas, the Hospitality Educators Association of Texas (HEAT) stands as a beacon of professional development and collaboration for educators across secondary and post-secondary institutions, as well as industry representatives. Recognized by the Texas Education Agency (TEA), HEAT has been instrumental in providing educators with the necessary resources, connections and support to enhance the quality of hospitality education in the state. What distinguishes HEAT is its inclusive membership, which encompasses educators from both secondary and post-secondary institutions. This broad reach allows for a comprehensive approach to addressing the needs and challenges faced by educators across different levels of the education system.

According to HEAT Vice President and TCC instructor Louie Scott, Jr., the organization works with secondary educators to establish a hospitality curriculum that is aligned with industry

standards and evolving trends. “This collaboration ensures that students are learning relevant skills that are in demand in the hospitality sector,” Scott says.

HEAT holds a position of authority and credibility within the education landscape of Texas. This recognition underscores the association’s commitment to upholding high standards of professional development and support for educators. By being acknowledged by the TEA, HEAT has solidified its role as a key player in shaping the future of hospitality education in Texas.

Central to HEAT’s mission is the provision of professional development opportunities and information resources for its members. Professional development is essential for educators to stay updated with the latest industry trends, teaching methodologies and technological advancements.

In addition to professional development, HEAT provides a wealth of information resources to its members. These resources encompass a wide range of materials, including curriculum guides, industry research, teaching tools and best practice recommendations.

Paramount,

however, is HEAT’s role as the tie that binds: It serves as a bridge between the academic and professional realms of hospitality, creating a symbiotic relationship that benefits educators, students and industry stakeholders.

By equipping educators with these resources, HEAT empowers them to deliver high-quality, relevant and engaging hospitality education to their students. This, in turn, ensures that students are adequately prepared to enter the workforce with the knowledge and skills demanded by the industry.

One of the key strengths of HEAT lies in its ability to foster strong connections between educators and the hospitality industry. This connection is invaluable, as it allows educators to gain firsthand insights into industry trends, challenges and opportunities. By collaborating with industry professionals, educators can ensure that their curriculum remains relevant and aligned with the needs of the industry. Furthermore, industry partnerships can lead to internship opportunities as well as guest lectures and mentorship programs, all of which enrich the learning experience for students and provide them with valuable industry exposure.

Paramount, however, is HEAT’s role as the tie that binds: It serves as a bridge between the academic and professional realms of hospitality, creating a symbiotic relationship that benefits educators, students and industry stakeholders.

HEAT’s commitment to supporting the next generation of hospitality professionals is exemplified through its provision of student scholarships. These scholarships serve as a means to encourage and support talented students pursuing careers in culinary arts, hospitality management and tourism.

“HEAT offers an annual student scholarship as well as recognizes a Teacher of the Year for the work that they do to educate students,” Scott says. By investing in the education of aspiring hospitality professionals, HEAT contributes to the growth and development of the industry by nurturing a pipeline of skilled and passionate individuals.

Moreover, HEAT recognizes the pivotal role that educators play in shaping the future of the hospitality industry. Through educator recognition programs, the association honors the dedication of educators in the field of hospitality education. By acknowledging and celebrating outstanding educators, HEAT not only uplifts individual professionals but also reinforces the significance of their contributions to the broader educational landscape. The influence of HEAT extends beyond the realm of academia, making tangible contributions to the hospitality industry in Texas.

Louie Scott, Jr. VICE PRESIDENT, HEAT INSTRUCTOR, HOSPITALITY MANAGEMENT AT TCC

According to Scott, HEAT is bringing industry partners to the table to serve as resources to teachers. “If we all do our job right, we will help to increase students choosing the hospitality industry as a career,” he says.

Employers in the hospitality industry benefit from the wellprepared graduates who have been educated with the input and guidance of HEAT’s resources and industry connections.

“HEAT is also working to increase awareness of the exciting in-demand careers within lodging and resort management,” Scott says, “which are two segments of the hospitality industry that remain somewhat untapped by students.”

Furthermore, the collaborative efforts between educators and industry professionals facilitated by HEAT contribute to the overall improvement of industry standards and best practices. By bringing together these two critical components of the hospitality ecosystem, HEAT fosters an environment of continuous improvement.

Additionally, HEAT’s emphasis on professional development and information resources directly impacts the quality of hospitality services in Texas. Educators who are well-informed and equipped

with the latest industry knowledge can instill these insights in their students, who in turn become the future employees and leaders of the hospitality industry. Thus, HEAT’s influence ripples through the industry, elevating the standards of service, innovation and professionalism.

Looking ahead, the role of HEAT in shaping the future of hospitality education in Texas remains as crucial as ever. As the industry continues to evolve in response to changing consumer demands, technological advancements and global trends, the need for well-prepared and adaptable hospitality professionals becomes increasingly vital.

Through its commitment to professional development, information resources, industry connections, student scholarships and educator recognition, HEAT has significantly contributed to the growth and advancement of the hospitality industry in Texas. As the association continues to evolve and expand its reach, its impact on the education of future hospitality professionals and the overall quality of the industry will undoubtedly continue to be profound.

Dr. Robbie Stewart CEO AND LEAD DESIGNER THE EXPERIENCE EVENTS

OParty Time

The Tarrant County hospitality industry benefits from professional event planning. by vanessa orr

ver the past couple of years (and in the aftermath of COVID), people have a renewed appreciation for coming together for significant events including weddings, celebratory dinners, fundraisers and even business meetings. Having everyone under the same roof enjoying the same activities creates a sense of camaraderie that can’t be re-created over Zoom.

While the tourism and hospitality fields focus on the management, marketing and operation of hotels, restaurants, parks and other attractions, event planning is slightly different. Often associated with these fields, it focuses on the budgets, timelines, legalities and logistics of planning various kinds of events, sometimes working hand-in-hand with tourism and hospitality companies to attract more visitors to an area, increasing local tourism and boosting revenue for hotels and other venues. Not surprisingly, there are as many different types of clients as there are types of events, and it requires an event planner to know exactly what the client wants in order to deliver on their vision.

“I do all types of events from corporate meetings to weddings to soirees to birthday parties to the March Madness NCAA women’s conference,” says Dr. Robbie Stewart, CEO and lead designer of The Experience Events, a custom event planning, design and production house. “Anything you can think of, we’ve done.” Stewart works with clients to formulate their ideas within

their budget and timeframe. “A lot of clients have a sort of blueprint of what they want, and we work with them to create the entire production,” she adds of events ranging from those with 10-to-15 people to something like the NCAA conference, which may attract thousands.

Having the advantage of working with the same core team for the past seven years makes things easier, says Stewart, who considers herself lucky to have such a talented and loyal staff. She provides training and professional development once a year to her staff to expand their gamut of skills and also sends her three coordinators to different trainings throughout the year. She also has experts, such as floral designers, come in to add to the staff’s knowledge base.

“We research what’s going on in other cities and even other countries to see what is on trend in the design world,” she says. “We also look at what is going on in society and the celebrity world. For example, the current Beyoncè Renaissance craze means that we’re seeing chrome and monochromatic design everywhere.”

Stewart is continuously looking for new talent, though she does have a preferred vendor list that she uses. “I’m always looking for people who can add to the look and structure of the company; I look for those who are cutting-edge or who can provide something that I’ve not been doing or seeing, and I hire those people,” she says.

While hosting events at the Fort Worth Convention Center is commonplace, General Manager Cynthia Serrano says that making those events special requires a unique understanding of clients and what they want. This can range from fast Internet to dividable ballrooms to a place where anime cosplay is appreciated.

“Everyone is different; even if it’s a similar event, they may still have different needs,” Serrano says of events that range from law schools holding exams to black-tie banquets. “We really need to understand the vision; what type of experience do they want their attendees to have? What does it look like to that guest coming in from the garage, entering the facility and enjoying the space? We need to make that vision come to life.”

The Fort Worth Convention Center hosts everything from smaller shows (including many for state associations) to larger events like a recent Anime Frontier event that brought in as many as 5,000 people a day. Its largest event was an AdvoCare

Planning an Event?

Here are some general questions to ask:

1. What is the rough cost for holding a (specific type of event) there? What does this include?

2. How big is the space? Is it divisible for breakout sessions for meetings? Is there an extra cost for that?

3. Is there in-house catering for food/ beverages/liquor?

4. How is the internet service and are there AV services/equipment available?

5. Where are the closest hotels/ accommodations?

6. Is there parking available?

7. Is it ADA accessible?

8. Do you need insurance for the event?

9. Do you have a list of preferred providers that you recommend?

10. What are the hours of operation for the venue and the loading dock?

11. How early can we get in to set up/decorate, etc. When do things need to be broken down?

12. Will there be separate bills for different services or one master bill?

Happy planning!

International conference that attracted 20,000 people. “That took us right to our seams,” Serrano says.

While some clients have their own event planner, those who do not work with the center’s sales team and event coordinators to plan the event. The center has a list of various vendors that includes decorators, floral designers, gift-bag stuffers and more, and can help connect clients to the services they need.

Serrano says that the convention center also works with other organizations, such as Visit Fort Worth and local hoteliers to market the city as a whole. “We want people to come for the facility, but also the destination,” she says of Fort Worth’s walkable downtown, historic stockyards, world-class museums and friendly people. “We’re always so pleased when people come here and say they love it here because we treat them like family.”

Culinary training at TCC cooks up careers. by jennifer blalock, edd

A quick scroll through any social media feed or the countless cable television food-focused shows confirms what your two-hour wait for a table at that new brunch spot indicates—the culinary field is thriving in today’s post-pandemic society.

Nowhere is this more evident than in North Texas, where the food scene is almost as hot as the July temperatures. From the visually stunning reels of beautifully plated meals to the renewed interest in the social communion of eating and breaking bread together, people in the Lone Star State and all across the country have an increasingly insatiable appetite for great food, great chefs and great dining experiences.

It’s not surprising, then, that the need for talented, trained and highly skilled chefs and kitchen staff is at an all-time high. With starting wages ranging from $18 to $22 per hour for entrylevel cooks in ultra-competitive Texas markets, the demand for new culinary staff is expected to reach nearly 300,000 in the next three years, according to Heather Pickett, executive director of the Texas Restaurant Association Foundation. While the job market is finally leveling off in some sectors, there’s only anticipated growth and expansion in the restaurant and culinary field.

Thankfully, visionary community educational institutions like Tarrant County College have introduced an array of culinary and hospitality degree programs, setting a standard of excellence for low-cost, high-quality culinary and food-centric talent development. TCC Culinary Arts Program Advisor Lynda FoxArnold explains what sets the TCC culinary programs apart.

“One of the things that makes our culinary program at Tarrant County College unique is that, when our students graduate with an Associates of Applied Science degree (AAS), they can apply to

the American Culinary Federation (ACF) to become a Certified Culinarian,” Fox-Arnold says. “The certification is good for three years. As a graduate from TCC, our students do not have to sit for the written test or practicum, which is the cooking portion.” This is because the TCC program, as well as its entire culinary faculty and teaching staff, is accredited by the ACF.

In addition to the coveted ACF accreditation, TCC’s culinary studies push the envelope even further, offering innovative courses in mixology; certifications and specializations in pastry and cake decorating; and stackable credentials that transfer to undergraduate programs at partner institutions like Texas Woman’s University, which offers a Bachelor’s of Applied Sciences in Culinary Science and Food Service Management. The continuously expanding menu of career pathways in the food, beverage and restaurant fields invites both aspiring culinary professionals and food business owners to specialize and truly pursue their passion.

Pickett, who has owned a restaurant and managed high-end catering businesses, advises that, when armed with the right technical training (as well as the power of people skills, including those infused into TCC’s degree programs in courses like public speaking, business and professional communication and writing), up-and-coming chefs and beverage professionals can pursue a variety of niche areas that feed their passion. “From smoking drinks to delicious and visually stunning mocktails to creative food and drink pairings, the restaurant sector is wide open for creativity and new combinations of flavors.”

“From smoking drinks to delicious and visually stunning mocktails to creative food and drink pairings, the restaurant sector is wide open for creativity and new combinations of flavors.”

— Heather Pickett EXECUTIVE DIRECTOR TEXAS RESTAURANT ASSOCIATION FOUNDATION

NOT YOUR DADDY’S OLD-FASHIONED

Mixology is one of those exciting and vibrant niche areas, and TCC is one of the few community colleges with an alreadyestablished program in this festive field. Talia Dancer, TCC’s Department Chair of Culinary Arts, Dietetics and Hospitality, says the school’s renowned and highly popular mixology program was introduced by one of the school’s chefs, Professor Allen Powell, in Fall 2018 and allows the students to earn a beverage management program certificate. This credential equips graduates with the skills to not only craft sophisticated and stunning drinks but to also serve in well-paying and quickly growing careers like food and beverage manager and mixologist.

The popular podcast “The Mixology Talk,” hosted by Chris and Julia Tunstall, mixologists and co-founders of A Bar Above, recently dedicated an episode to careers for aspiring mixologists. They discussed several lucrative gigs, including beverage consultant, brand ambassador, entrepreneur, sales representative, drink menu developer and private event bar management. Pickett recounts a story of a former bartender who loved the field but wanted different hours. “He went on to become a food and beverage lawyer and accountant. If you love food and are open to opportunities, the right culinary career pathway is out there for you.”

Dancer recommends TCC’s mixology program to current and future beverage professionals. “It’s designed to help develop and refine techniques,” she says. “We have students who are currently employed as bartenders as well as those choosing to take one or more of the

classes as an elective to satisfy their creativity, furthering their love of a beautiful drink, or fueling their part-time side gigs while pursuing their degrees in nursing or business.” The courses help beverage professionals and mixed drink enthusiasts master critical skills, including bottle and brand familiarity, measurements and balance and the art of serving.

While the courses offer college credit, the program has developed a cult following in the dynamic DFW community, attracting brothers and sisters, friends and couples to enroll. “It’s a lot of work, but it also offers a high-energy elective experience,”

The main entry and bar of TCC’s new culinary arts center at the southeast campus.

Dancer says. The mixology program is truly a mixture of fun and finesse, as students master speed, accuracy and creativity. Earning the full certificate and title of “Mixologist” can be achieved in just 12 weeks and equips the professional with a sell and serve designation, state-of-the-art beverage techniques, customer service and advanced mastery of spirits and food pairings.

One of the students’ favorite lessons involves a timed drink prep exercise, where slides of a selected drink are projected before the students, who then have to make the drink before the slide transitions. Cautions Dancer: “If the slide beats you in the real world, you’ll be losing the tip and the customer.” The exercise is designed to mimic the intense nature of today’s hottest bars on a Saturday night and high customer service expectations, where an unassuming customer might broadcast their bad service experience live on social media. To wit, a negative review can make or break a restaurant or bar’s reputation.

CRAFTING CULINARY EXCELLENCE

While there is a bevy of hospitality jobs in DFW, for those wanting to make their mark when becoming a culinary professional, it’s important to think outside of the box. “We live in the era of phones eat first,” explains Vern Crawley, a Savannah, Georgiabased bartender who is an expert in crafting specialized drinks

Chef’s Kiss

Nationally known and award-winning chef Christian Gill from Netflix’s Snack vs. Chef recommends that culinary training include hands-on, in-the-kitchen experience. Here are some of Gill’s tips:

If you want to be a chef in a restaurant, go work in restaurant kitchens and learn how to cook under pressure.

Eat everything in sight! You can’t be adept at flavor building and sensory experiences if you never try new things.

Earn the title of chef. Just because you’ve learned the fundamentals doesn’t mean your real-world application of them is “Chef’s Kiss.” Being a chef is about way more than your knife skills. Time, money and people management are all huge requirements to be the boss.

Tarrant County College’s culinary programs offer hands-on, restaurant-quality training to prepare chefs for their real careers and offers business and management courses to help support chefs who are ready to launch and pursue their own culinary endeavors.

and creating customized spirits. Crawley and other food and beverage professionals recognize they no longer just serve drinks; they serve the next click and post that could go viral. The power of an aesthetically attractive food or drink photo, evoking the smell, taste and experience of the plate and the beverage, has resulted in the need for food and beverage stylists, specialized photographers and social media culinary influencers.

“Our TCC programs are equipped to prepare our future chefs, restaurateurs and mixologists to offer Instagrammable moments and build a solid online presence that helps grow their brand,” Dancer says. To aid in developing and mastering these skills, menu design, plating, social media and marketing, and food cost and pricing are critical competencies embedded in TCC’s hospitality, mixology and culinary courses.

The Culinary Arts program at TCC is led by award-winning chef Katrina Warner, who has served in her role for over two decades and was recognized in 2022 as State Educator of the Year by the Texas Chefs Association. Warner and her team of four culinary faculty make sure their students are mastering the basic skills any emerging chef or food, beverage and restaurant professional needs to launch in this exciting and demanding field. “They build off of foundational courses, like Basic Food Preparation and Sanitation and Safety,” Warner says. “Then,

they progressively advance to mastery levels in classes like International and American Cuisine and Professional Cooking and Meal Services.”

Warner, a passionate professional educator and trained master chef, is excited to take the TCC Culinary Arts program to the next level, as the college’s Southeast Campus is currently building a state-of-the-art training kitchen. The new location will offer three full-service kitchens, a dedicated bakeshop, indoor and outdoor seating and a full bar, providing students invaluable real-world, hands-on opportunities to master their craft. The expansion and kitchen construction are part of a $125 million architectural improvement at TCC’s Southeast Campus. Slated to open in spring 2024, some prominent features include:

• The Chef’s Table, a premier campus and community eatery for student-chef-driven menus

A grab-and-go location for freshly crafted food items

• A full-service bar to enable mixology students to master their behind-the-bar creations

EXPERIENTIAL LEARNING

Offering such modern restaurant quality facilities will attract

“Our graduates have lots of living wage opportunities when they complete their training,” explains Wagner, who credits the school’s small teacher-student ratio with keeping her connected to alums for years to come. “We get calls for references, advice, even a recipe review,” Wagner shares, recalling a recent graduate texting her to verify the formula for a roux. (For those aspiring chefs and home cooks wondering, it’s one part flour, one part fat.)

Partner restaurants and food and beverage distributors are eager to hire recent TCC culinary program graduates. From Delaware North, the North Texas food and beverage management team that sources the food talent at Globe Life Field, to local small restaurants launching in the DFW hospitality scene, TCC is happy to connect restaurants, hotels and catering companies with highly qualified chefs, sous chefs, restaurant managers and catering professionals.

“We’re confident they are kitchen-ready when they complete,” explains Wagner, who, along with the College’s Culinary Advisory Council, ensures all graduates complete multiple kitchen practicums.

Chef Christian Gill, Food Network star and founder of the Culinary Gang, says kitchen experience is essential for building and establishing culinary credibility as a chef in the field. “You

The Chef’s Table will be a venue for aspiring chefs to show off thier skills.

knife skills. Time, money and people management are all huge requirements to be the boss.”

Thankfully, TCC offers a variety of study options with a built-in balance of “in the kitchen” and “in the classroom” experience.

The North Texas hospitality, restaurant and food community is invested in the success of TCC’s Culinary Arts program, not only serving as practicum sites and offering mentors, but also providing scholarships for emerging chefs. The Travel and Sports Legacy Foundation, as well as the Texas Restaurant Foundation, have established several hospitality-based scholarships to help fund the training of future kitchen professionals.

“Students in the field will get out of it what they put into it,” Pickett says. “Be patient—it won’t happen overnight.” She explains that graduates may start off as a line cook, but with talent, hard work and effort, can elevate to roles like sous and executive chef.

PLENTY OF ROOM FOR COOKS IN THE KITCHEN

With no signs of slowing down, the culinary field offers plenty of opportunity for the future; the U.S. Bureau of Labor Statistics

projects a 9% increase in jobs in the field in 2024. TCC’s program and its forthcoming new teaching kitchen facility serve as a best practices model of post-secondary training, degrees and credentials, and programs, providing real workforce solutions for the restaurant industry. “The restaurant community is a family,” explains Pickett, recommending that burgeoning chefs and restaurateurs build a solid network of culinary connections to support career growth and success.

That sense of community is what makes TCC’s Culinary Arts programs so special. From social media pages dedicated to promoting the hiring and recruitment of their graduates to being available for that quick recipe confirmation call, Wagner and her team remain committed to student success. “I plan to continue to build this program because I believe in our students,” she says.

North Texas, like so many other fast-growth restaurant regions in the nation, will continue to benefit from the education of skilled chefs, front and back of house kitchen professionals, private catering operators and restaurant managers joining the workforce with talents as sharp as their knives, thanks to the TCC Culinary Arts program.

Power Staying

Texas Live! helps anchor the ‘stay and play’ trend in the Metroplex. by tyler hicks

IN 2018, TASHUNDA SCOTT LEFT BEHIND THE CHILL of Wisconsin for a new professional adventure. Settling in Arlington, Texas, was a big change, but something about the place made it feel like home. There’s a tangible energy and excitement in Arlington, she says, particularly within the business community. And as the business development coordinator for the Tarrant County Workforce board, she found common cause with her new hometown’s status as the “American Dream City.”

“The American Dream, to me, means helping your community get jobs, keep jobs,” she says.

That’s exactly what she was doing.

A big part of Scott’s new job was helping hire staff for Texas Live!, a 200,000-square foot sports and entertainment complex nestled alongside the respective stadiums of the Texas Rangers and the Dallas Cowboys. The complex—part of the burgeoning “stay and play” trend in hospitality—includes more than a dozen places to eat, drink and enjoy live entertainment before or after you root on your favorite team.

Scott’s role was vital: Texas Live! was a $250 million project that was projected to bring at least 1,000 permanent jobs—and millions of dollars in tourist revenue—to DFW.

“Fans today want more than just a venue to watch sports,” Neil Leibman, chairman of the Texas Rangers, told CNBC in 2018. “They want to be able to tailgate, come out after a game to have food and beverages. This provides that social setting.”

“There were a lot of places opening up within Texas Live!,” Scott tells The Lens, “so we were building teams for each venue so the project as a whole could get off to a hot start.”

These developments aren’t just a boon for fans; they’re big for business, too. When the complex opened, Rob Hunden, president of the Chicago-based destination development consulting firm Hunden Strategic Partners, detailed the many benefits of Texas Live! in an interview with The Dallas Morning News

“You’re starting to see it in more and more places, and it’s because the teams realize they’ve got to do more than just provide the entertainment of the game to make their whole investment in the stadium viable,” Hunden says. “They need to provide a whole set of activities that really create an atmosphere around the team and traditions and spending time and spending money and making memories. The more you can induce people to do that around your team, you’re creating brand loyalty.

“That then leads to positive economic impacts for the team, the developer and the city where it’s located.”

In other words, if done right, developments like Texas Live! can be the rising tide that lifts all boats.

REFLECTING THE COMMUNITY

Scott was successful in helping the development get off to the “hot start” she mentioned. But until this past year, the Texas Rangers couldn’t follow suit. The complex opened late in the

2018 season, and the following season was lackluster. Then, in 2020, the COVID-19 pandemic forced the team to open their new stadium, Globe Life Field, in front of precisely zero fans. That season was a disappointment, as were the next two. It wasn’t until the magical World Series season of 2023 that all of the pieces seemed to come together.

For the first time, but hopefully not the last, the success of Texas Live! was matched by the on-the-field success of its next-door neighbors.

“From a business perspective, Texas Live! has performed very well this year, and part of that is the influx of fans from the World Series run,” says Jack Sheehan, the regional director of marketing for Live! Hospitality & Entertainment. He points out that the development still had success even when the Rangers were enduring their rebuilding years; a successful “stay and play” development can’t completely rely on the surrounding teams.

“Part of our strategy is that food and business are open Monday through Sunday,” he says. “We’re set up to provide a great experience, whether it’s a Cowboys game, a Rangers game or a normal Wednesday evening.”

Live! Hospitality helped the real estate maestros at the Cordish Companies develop Texas Live! alongside the Rangers and the City of Arlington, a project that Sheehan says technically began roughly a decade ago, when the talks of a new Rangers stadium became serious.

“The Cordish Companies had a lot of data from stadium concepts in Philadelphia, St. Louis and Kansas City, so we pulled

information and learnings from each of those places,” Sheehan says. But it was also important for the company’s new creation to be something wholly original. That, more than anything, was perhaps the biggest takeaway from each of the cities where Cordish and their collaborators had previously built “stay and play” complexes.

“It was vital for us to work alongside culturally relevant figures and businesses in the DFW community to ensure we aligned ourselves with the community,” Sheehan says.

Thus, Texas Live! includes Troy Aikman’s Bar & Grill for live entertainment and high-end dining; Pudge’s Pizza for delicious pies made in honor of legendary Rangers catcher Pudge Rodriguez; and Lockhart Smokehouse, a historic barbeque brand revered by North Texans. The complex is also home to the innovation labs for Revolver Brewhouse, a local brewery that cranks out tasty craft beers seemingly as often as the Rangers smash a homer or Dak Prescott and CeeDee Lamb connect for a touchdown.

Sheehan adds: “It was very important for us to work with these companies and these people to ensure Texas Live! was able to pull on the heartstrings of people in DFW.”

MARKETING TO THE MASSES

Sheehan uses words like “flagship” and “gold standard” when describing the way Texas Live! has grown in its short existence— and the ways it will continue to grow in the years ahead. It’s also not lost on Sheehan or his team that they are part of a large “stay and play” trend that will likely increase in popularity

in the years to come. This is exciting, as Sheehan believes Texas Live! will become more popular, too. Yet it’s also motivation to keep getting better.

According to research by the e-commerce company Lightspeed, consumers in 2024 and beyond will continue wanting more “personalization” than ever. This is backed up by findings from EHL Hospitality Business School in Switzerland, one of the most respected hospitality programs in the world.

“Today’s guests have grown to expect to be recognized and treated as individuals,” the university’s research notes, citing a McKinsey study that shows 71% of buyers expect companies to deliver personalized interactions. This yearning for personalization holds true whether the customer is buying a phone, dining out or staying at a hotel. This can be accomplished through the use of data and tech—such as a sophisticated CRM system—but there’s also an X factor—people who put the “person” in personalization, regardless of what future tech developments make possible.

“Even if your establishment has some technical limitations,” EHL says, “the front of house team can go the extra mile to personally greet guests in the offline world.”

And that’s where talented personnel—like a certain Wisconsin transplant—add tremendous value.

AN ADDED SPARK

TaShunda Scott loved her work for Texas Live!, and after helping staff the teams that opened the complex, she was ready for a new challenge. She didn’t need to look far.

In February 2023, Cordish Companies opened Spark Coworking in Choctaw Stadium, the former home of the Texas Rangers, which is located across the road from the new ballpark. The space was the next step of what Sheehan describes as an ongoing plan to become an even more successful “live, work, play” operation. In addition to the coworking space, Texas Live! has recently added a four-star hotel, and in 2025, they’ll welcome residential living to the area.

Scott joined Spark as a community manager: a role uniquely suited for someone with her keen ability to build relationships. She describes her job as someone who “helps entrepreneurs and solopreneurs thrive,” and in practice, that means ensuring all of the businesses that work out of Spark have everything they need to be successful.

“Businesses want a place where they know they can get water, coffee and tea, but for us, we want to find that next level of service,” Scott says, noting that her day-to-day routine differs depending on which businesses are in office on a given day. Spark runs on memberships, and their current roster includes more than 50 businesses and over 200 individuals. The space is sleek, with wood paneling and windows overlooking the Rangers’ former stomping grounds. Yet the programming—which includes tax workshops and classes on branding, product development and many other topics—is just as enticing as the amenities.

“Our businesses are very invested in maintaining a relationship with us, so they’re already telling us the kinds of things they want from our programming next year,” Scott adds.

Listening to these questions (and figuring out how to best work them into Spark’s plans) is one of the most rewarding aspects of her job.

“In order to be a community manager, you have to be connected to the community. Since I’ve built some great relationships from my years in Tarrant County, that’s given me a leg-up in this role.”

Sheehan says Spark is a key cog in the ongoing enhancement of Texas Live!, as was the 2019 opening of the 888-room Live! By Loews hotel. Like Scott, the hotel’s staff are in constant contact with both their corporate customers and the restaurateurs and entertainers who share their “Live!” name. This is how the development’s different players come together to offer increasingly appealing experiences to visiting business professionals and their companies.

“We’re able to say to each other, ‘I’ve been getting this question a lot,’ or, ‘Hey, let’s consider this kind of event in the future,’” Sheehan explains. “We’re all in the business of putting DFW on the map as a regional and international destination.”

WE BUILT IT, THEY’RE COMING

Like the sports teams with whom they share valuable land, folks like Sheehan, Scott and their teammates will soon be rising to the challenge created by a big stage. The MLB All-Star Game comes to Arlington this year, and in 2026, the Cowboys’ AT&T Stadium will be one of the sites of the World Cup. Plus, in between those big-ticket happenings, Texas Live! will open

a convention center and its first apartments. All of this means more eyeballs on Arlington—and more visitors perusing all that Texas Live! has to offer.

Through his work for Live! Entertainment, Sheehan is constantly hearing talk that more developments like the one in Arlington are in the works. The competitor in him wants to continue being the “gold standard.”

“We have a chance to be even more of a model for how to do ‘stay and play’ right, anywhere in the country,” Sheehan says. But he’s not the only one who’s gearing up for a busy few years.

Mohammad Qaddoura is a sales manager at Live! By Loews, and he is a perfect example of the kind of hardworking leader Scott was eager to hire when she first moved from Wisconsin.

“Some other companies, you might work hard for a few years, but you don’t get the chance to grow with the company,” Qaddoura says. “Growth with Loews is a big thing; they’ve given me so many opportunities to prove myself.”

Now he wants to return the favor. Part of Qaddoura’s job is booking corporate guests, then helping them curate their experience in Arlington. The games, glitz and great food are all amazing, he says, but at the end of the day, the most important thing is that visitors feel a special connection to the places where they work and play.

“Sometimes when I ask them if they enjoyed their stay, you can see a little spark in their eyes,” he says. “That’s how I know we did a good job.”

Center

Attraction of

Panther Island promises to reshape the Trinity River district.

by tom delamater

Throughout Tarrant County (and especially in downtown Fort Worth), an explosion of creative, entertaining and outright enjoyable activities have sprouted up in recent years. In the near future, even more things to do will be on-hand. Or more accurately, will be on-island.

If you live or work in Fort Worth or the surrounding areas, chances are you’ve heard about Panther Island. Maybe you know about the Panther Island Pavilion, a large event space along the Trinity River downtown, and have even been there a time or two. On the other hand, maybe you’re like some in the Metroplex who wonder exactly what, or where, Panther Island is—or is going to be.

The story is a fascinating and sometimes controversial one that has been decades in the making.

A NECESSARY SOLUTION

The idea of Panther Island is an outgrowth of an ambitious redevelopment plan called the Trinity River Vision, which burst onto the scene with fanfare and optimism almost 20 years ago.

That had been preceded by decades of debate, action and reaction over how best to protect the city from the kind of

ravaging floods that devastated Fort Worth in 1949, causing millions of dollars of damage and leaving more than 13,000 people homeless.

In the wake of that disaster, a new taxing district was created to support flood control along the Trinity, and the U.S. Army Corp of Engineers upgraded and expanded the city’s levee system in the hope of preventing another similar catastrophic flood event. The population of Fort Worth at the time was just over 300,000, about a third of what it is today.

Fast forward more than 50 years, to the development of the Trinity River Vision.

By that point, various plans had been on and off the table for decades. But the Trinity River Vision came to the forefront with the announcement of “Panther Island-2006 Vision,” which outlined the rezoning of an area just north of downtown to create a man-made island that would become a mixed-use district for commercial, retail, entertainment and residential use.

Before the city could create Panther Island, however, another major project had to happen. The Central City Flood Control Project called for the rerouting of a section of the Trinity River and the modification of a large park on the city’s east side, both intended to better manage flood events in the area.

Looking southeast at the future Panther Island district. The Tarrant County Trinity River Campus is circled.

What put the ‘Panther’ in Panther Island?

As a fractured country emerged from the Civil War, railroad companies that had been involved in risky speculation with struggling banks began defaulting on loans and declaring bankruptcy. One of those companies, the Texas & Pacific Railroad, abruptly halted construction of a railroad line just east of Fort Worth. In the aftermath of that decision, many residents began moving away and government services all but disappeared, leaving Fort Worth a near ghost town.

Not long after, a Dallas attorney who had been to Fort Worth wrote in a local newspaper that things in the town were so quiet that he’d seen a panther sleeping, undisturbed, right in the middle of Main Street.

Spurred in part by the attorney’s mocking tone, several residents went to the site of the unfinished railroad track, gathered the abandoned tools and materials that had been left behind and finished the project themselves.

The city soon came back to life, and the attorney’s story became a source of civic pride, earning Fort Worth the nickname of “Panther City.”

Today, a statue of a sleeping panther rests on the lawn of the Tarrant County administration building, and the badge worn by Fort Worth police officers features a panther across the top—both icons that are symbolic of the historic spirit and determination of Fort Worth and its citizens.

“I don’t think there’s another major city in the country that has this kind of an asset for development that is immediately adjacent to its central business district, let alone on a beautiful waterfront like this one will be.”

— Steve Montgomery PRESIDENT FORT WORTH CHAMBER OF COMMERCE

A BYPASS TO THE FUTURE

It took almost two decades to see significant movement toward launching the flood control project, but today a key piece of the funding puzzle is in place, and work is scheduled to begin in early 2025, with completion expected around 2030.

“The project will create a bypass channel about a mile and a half long and 300 feet wide,” says Matt Oliver, communication manager for the Tarrant Regional Water District. “It will essentially reroute the river.

“The Army Corps of Engineers determined the current levy system on the river is no longer capable of protecting the city from the level of flooding it was built for,” he continues. “This is due in part to our extreme population growth in recent years.”

More than $400 million in federal funds have been allocated for the Corps to complete the bypass channel project, which will control flooding for the downtown area and beyond—more than 2,400 acres in all.

“Since the channel will control the water level no matter what may occur, the levees that are currently there will no longer be needed,” Oliver says. The cost of the entire project, including the construction of the channel and the development of Panther Island, is projected to be about $1.2 billion.

CREATING AN ISLAND

The elimination of the levees and the construction of the channel will serve to create Panther Island. “The Island will be surrounded on all sides by water as a result of the flood control project,” says Clair Davis, senior capital projects officer for the Fort Worth Lab, a nationally accredited water laboratory operated by the city. “With the reduced flood risk, there will be an opportunity to finally develop an area that has been underutilized for a long time.”

So what will that area look like? The Panther Island Pavilion provides some early clues.

Sitting atop a bluff across the river, Trinity River Campus has a front-row seat to the future.

An outdoor entertainment venue located just south of where the Trinity’s West and Clear forks converge, the pavilion features a public beach with access to the river for such popular activities as paddleboarding, canoeing and kayaking. A waterfront stage, the only one of its kind in Texas, hosts concerts and festivals year-round, while even more entertainment is offered at an indoor venue that features a brewery with beer and wine on tap.

It’s a modest start, however, and one focused solely on recreation and entertainment. The pavilion only scratches the surface of what’s ahead as the plans for Panther Island become a reality.

THE BIGGER PICTURE

“There’s been a lot of work put into evaluating the best type of development for the Island,” Davis says. “It will definitely include commercial, retail and residential spaces, along with recreational and entertainment options.”

Steve Montgomery, president of the Fort Worth Chamber of Commerce, says Panther Island promises to be a transformative project. “It’s a truly unique opportunity,” he says. “I don’t think there’s another major city in the country that has this kind of an asset for development that is immediately adjacent to its central business district, let alone on a beautiful waterfront like this one will be.”

Montgomery, who is a lifelong resident of Fort Worth, calls the Panther Island plan “a phenomenal asset for our community.”

“As we bring business people here who are thinking of locating their companies in Fort Worth, we like to show them that area of downtown and describe the exciting development that will be coming in the years ahead,” he says.

According to Davis, some developers are choosing to get a head start now by considering projects in areas that will eventually be part of the Island, but won’t be geographically altered by the construction of the channel and the removal of the levees.

As for current tenants, he says Tarrant County College’s Trinity River Campus, which sits on a bluff overlooking the downtown area, will offer some of the best views of the Island project in the years ahead. “The campus overlooks the area where the two forks of the river converge,” he says, “and that’s where a new interior body of water will be created that will divide Panther Island into a north side and a south side.”

He says the north side will comprise about 250 acres, with another 92 acres making up the island’s south side. Although Davis admits that there is much to be done before Panther Island becomes a reality, he’s confident it will happen—and that the wait will be worth it.

“In the final analysis, the whole point of Panther Island is to create a beautiful waterfront development that will change the face of Fort Worth forever.”

Stay tuned …

A Cut Above

Named after the popular jeans brand, Dickies Arena is as versatile as it is strong. by drew jackson

Dickies Arena, a beacon of excellence in the world of entertainment, is set to receive the prestigious Visit Fort Worth Hospitality Award, sponsored by Kelly Hart & Hallman, LLP. This internationally recognized multipurpose arena has transformed the local sports and music landscape and garnered acclaim for its unparalleled hospitality.

From the moment you step through the ticket gate, Dickies Arena promises a world-class experience. Welcoming you with friendly faces, the arena creates an inviting atmosphere that extends throughout your journey to your seat. The variety of food and libations available further enhance the overall enjoyment.

Having had the pleasure of attending two concerts at Dickies Arena, my wife and I can attest to the exceptional nature of this venue. Our floor seats during an Eric Clapton concert provided an experience that surpassed expectations. We were the youngest in our row by about 20 years, but what can I say? We love the classics.

At a recent Eagles concert, our seats on the lower level offered an unparalleled view of the stage. The attention to acoustics at Dickies Arena is truly unmatched. Growing up in a family of singers, acoustics were a frequent topic of discussion, especially during our performances in various halls. Typically, every venue has its spots with less-than-ideal sound quality, but Dickies Arena defies that norm. A few months later, we attended another Eagles concert in a venue of similar size and shape in a different state. The experience paled in comparison to what we had at Dickies.

Billboard, a renowned authority in the entertainment industry, has echoed this sentiment by naming Dickies Arena the top venue in North America. This accolade speaks volumes about the arena’s commitment to delivering an exceptional concert experience.

In addition to its musical prowess, Dickies Arena has become a dynamic hub for myriad sporting events, showcasing its versatility. From the adrenalinepumping Professional Bull Riders World Finals to the graceful athleticism of the NCAA Women’s National Collegiate Gymnastics Championships, the arena sets the stage for various sports spectacles. Transitioning seamlessly to the intensity of the NCAA Division I Mens Basketball Tournament, Dickies Arena embraces diverse athletic competitions. Not to be overlooked are the electrifying Panther City Lacrosse Club matches, which add a layer of fast-paced excitement to the arena’s repertoire. I am personally looking forward to the CrossFit Games, which will be held at Dickies Arena.

Whether you find joy in the timeless classics of legendary musicians, the thrill of sports competitions, or the smell of exhaust and the visual acrobatics of a Monster Truck, Dickies Arena stands as a testament to the vitality and diversity of Fort Worth. A trip to this venue goes beyond being a mere event; it’s a fond memory in the making, and Dickies Arena is a truly unforgettable destination.

Growing the Next Generation of Hospitality Leaders

TCC’s Hospitality Management Program builds bridges between students and the industry for career opportunities. by ian fitzpatrick, esq.

Tourism is big business in Texas and Tarrant County. According to the Hotel Association of Tarrant County, Texas ranks third in popularity among the states in terms of visitors, and the Metroplex is Texas’s most visited destination. In Tarrant County alone, tourists spend over $7.2 billion annually, helping to employ 65,000 residents and generating $111 million in tax revenue for the county and $222 million in revenue for the state.

Helping to ensure that North Texas has the workforce to meet the hospitality industry’s ever-growing needs, Tarrant County College has a unique and dynamic hospitality program that fuels a talent pipeline from high school to college students, connecting prospective students to programs in hospitality management, culinary arts and dietetics. The program gives students realworld experience with a small student-instructor ratio of 30 to 1 or fewer students to facilitate closer interactions among students and instructors.

“We have a great relationship with our students,” says Talia Dancer, TCC’s Hospitality Management Program department chair and an instructor who has been involved with the program since 2008. “The majority of our students come in around the age of 30. They’re changing careers or they are deciding, ‘I have a career already and I want to do my passion— which is service.’ We put a huge emphasis on what happens outside of the class. That way they’re getting that experience.”

A typical semester in TCC’s Hospitality Program has 80 to 120 students in various curriculum tracks, providing students opportunities to gain experience at hotels, convention centers and other public assembly facilities across the state. “This allows students to put recently acquired skills to work,” Dancer says. “We make sure that not only are our students getting the information in the classroom, but they’re getting hands-on experience in the field as well.”

Judith Scott, a lifelong learner who retired from a career in psychology, took advantage of TCC’s Senior Education Program, which exempts students aged 65 or older from having to pay tuition. She started taking classes six years ago and now has a certificate in hospitality management with a focus on mixology. Now four courses shy from earning an associate degree in event planning, Scott credits the program for allowing her to tap into her passion of serving people.

“I like presenting a picture and telling a story and bringing my excitement to others,” Scott says. TCC’s program has afforded her a chance to refine her mixology skills to such an extent that she has created a signature cocktail that she calls “Italian Dream.”

In another opportunity through the program, Scott took Dancer’s hospitality and event planning class and did a group presentation before a panel of judges from the hospitality industry. One of the judges, an executive with global hospitality company Delaware North, was so impressed with Scott and her team that she landed a hostess position working the luxury suites at Globe Life Park

Rendering of the new TCC Hospitality Program culinary center.

The TCC Hospitality Management Program takes numerous trips to visit all aspects of the hospitality industry.

“The majority of our students come in around the age of 30. They’re changing careers or they are deciding, ‘I have a career already and I want to do my passion—which is service.’”

Talia Dancer

DEPARTMENT CHAIR AND INSTRUCTOR

TCC HOSPITALITY MANAGEMENT PROGRAM

Rangers—and just a long fly ball from TCC’s southeast campus, where the hospitality program is based.

Students such as Scott can earn associate degrees and certificates in areas such as culinary arts, food service and beverage management. The program affords students a pathway to careers in tourism and travel management as well as meeting and event planning.

Key to making this program work for students after graduation is participation in professional development and networking events to secure employment after completing the program.

“We try to make sure that students are connected, that they’re networking and that they understand the power of networking,” Dancer says. “For some students who want an associate degree so they can start their career, I know that they feel very good about the job outlook because they can get a job.”

Dancer adds: “We can’t underestimate the power of our partners in networking. We have a very strong partnership with the National Association for Catering Events (NACE), as well as the Texas Alliance of Convention Managers. With NACE, my special events class planned an event for all of their members. They’re able to count that as experience. They can add that to the resume for a resume builder.” Many students have secured permanent employment from volunteer opportunities and internships through the program.

As hospitality continues to grow in North Texas with new attractions and a steady influx of new residents, TCC’s program intends to remain cutting-edge. “We’re getting ready to move into a new kitchen for culinary, and it’ll include a brand-new front of the house where we’ll have a bar-lounge area where you can see through the kitchen,” Dancer says. Set to open in March, Dancer believes the new facility will draw more students to the program. “We’re really looking forward to that,” adds Dancer. “I think the brandnew, shiny facility will definitely attract more students to enroll.”

A visit to the Loews Hotel.

About Tarrant SBDC

Tarrant Small Business Development Center (SBDC) provides management and technical assistance to local small businesses and aspiring entrepreneurs throughout Tarrant County The consulting services provided are at no cost and training services are at a nominal fee

Business consulting services are customized, one on one face-to-face or virtual at no cost Consulting services provided are business plan development, capital acquisition, marketing, regulatory compliance and more. The Tarrant SBDC provides services to a diverse population, including special emphasis groups; women, minorities and veterans who are seeking to start or grow their business.

Accounting & Bookkeeping

Business Planning

Cash Flow Models

COVID-19 Support

Disaster Services

Financial Planning

Government Contracting

Legal Structures

Licensing & Permits

Market Research

Startup Cost

Target Marketing

Special arrangements for the disabled will be made when requested in advance Advising services are offered by the Tarrant Small Business Development center without regard to race, color, age, national origin, religion, sex or disability. Special provisions will be made for limited-English speaking individuals.

For accommodations, please contact the Tarrant SBDC at 817-515-2600

www tarrantsbdc org

The Tarrant SBDC is hosted by Tarrant County College and is one of twelve field centers of the North Texas SBDC Network Funded in part through a cooperative agreement with the U S Small Business Administration (SBA) SBA’s funding is not an endorsement of any products, opinions or services.

Round ‘Em Up

The Fort Worth Stockyards herds economic growth in Tarrant County.

by heide brandes

Between 1866 and 1890, more than 4 million head of cattle passed through Fort Worth, giving the city the moniker of “Cowtown.” When the railroad arrived in 1876, the nickname was solidified and the Texas town became a major thoroughfare and shipping point for livestock.

Today, millions still flock to the Fort Worth Stockyards, but on two feet this time, and with visitor dollars to spend. As one of the few remaining working stockyards in the nation, this historic, entertainment and tourism area may be even more bustling than it was when millions of cattle passed through.

And it’s about to get even busier.

With major new developments and new venues underway, this piece of Western culture has managed to reinvent itself as a choice destination, and a lucrative one at that.

The new upscale $100 million hotel The Drover opened in 2021, just one part of a $500 million project of Stockyards Heritage Development, a joint venture between Majestic Realty and Fort Worth-based Hickman.

The visitors are responding. With a record number of visitors to Fort Worth in 2023, The Fort Worth Stockyards District isn’t just surviving: It’s thriving.

WHAT’S OLD IS NEW

In 1887, after the arrival of the railroad to Fort Worth, the Union Stockyards were built to attract local ranchers. The project lacked the necessary funding, so on April 27, 1893, capitalist Greenleif Simpson bought the Union Stockyards for $133,333.33 and changed the name to the Fort Worth Stockyards Company.

In 1907, the now-named Cowtown Coliseum was completed, becoming the home of the first indoor rodeo. From there, the business continued to grow, peaking during World War II in 1944 when the stockyards processed 5.7 million head of livestock.

But the decline of the railroad post-war meant trouble, and the Stockyards started to flounder.

Luckily, in 1976, Charlie and Sue McCafferty founded the North Fort Worth Historical Society to preserve Fort Worth’s livestock

By The Numbers

According to the Visit Fort Worth 2022 study by Tourism Economics, almost 11 million visitors to Fort Worth created $3 billion in local economic impact, with direct visitor spending increasing 25.4% from 2021.

Film and television production in Fort Worth contributed $555 million in local economic impact and supported 18,900 jobs in 2022, according to the Fort Worth Film Commission.

Fort Worth residents gave an 81% approval rating of tourism in their city, according to a survey from Longwoods International.

A record 10.8 million visitors saw Fort Worth in FY 2022, says Visit Fort Worth, with direct visitor spending increasing 25% for the second consecutive year.

In FY 2022, tourism’s total economic impact in Fort Worth exceeded $3 billion for the first time, and 30,000 jobs were supported through tourism.

heritage, which established the Fort Worth Stockyards National Historic District. That new district resulted in the restoration and preservation of key landmarks like the coliseum, the former Swift & Co Headquarters and the Livestock Exchange Building.

The North Fort Worth Historical Society opened the Stockyards Museum in the historic Exchange Building in 1986, marking the start of the district as a destination. These days, thousands of visitors from around the globe visit the museum, which continues to expand its collections.

Today, the district is a tourist attraction where cowboy culture and commerce combine with attractions, reenactments, tours, live animals, restaurants, rodeo, lodging and retail stores.

Plans for future development mean even more growth.

“I grew up watching my dad and my grandfather working in

the Stockyards,” says Phillip Murrin, owner of The Stockyards famous honky-tonk Billy Bob’s Texas and River Ranch Stockyards event center. “I think the attraction of the Stockyards is universal and enduring—it’s the American cowboy, and the Fort Worth Stockyards is one of the few places to see real cowboys.”

The famed twice-a-day cattle drive, named the Herd, started in 1999. From there, growth exploded, says Cheryl West, director of sales for SpringHill Suites and the president of the Stockyards Business Association.

“That was a big deal, to have a live cattle drive,” she says. “The Hyatt Place was the first hotel to join the historic Stockyards Hotel here, and it opened in 2005. The Courtyard Hotel opened in 2017, and then the Springhill Suites opened in 2019. The Hotel Drover opened in 2021 after Mule Alley was renovated.”

“I think the attraction of the Stockyards is universal and enduring—it’s the American cowboy, and the Fort Worth Stockyards is one of the few places to see real cowboys.”

With more lodging, including a high-end boutique-style hotel, visitors are responding.

“Now tourists have more places to stay. Now we have tourists coming and paying higher-end rates and wanting higher-end shopping,” West says.

CATTLE ON THE MARCH

True to its history, the Stockyards still hosts the world’s only twice-daily cattle drive and also has more than 100 new shopping, dining and entertainment venues.

New investors are breathing new life into the Stockyards. In 2020, after taking over the management of the city-owned Coliseum, The Stockyards Heritage Development group embarked on a $75 million revamp of two 100-year-old horse and mule barns in the Fort Worth Stockyards. The street, called Mule Alley, is now the heart of new developments occurring in the historic district. Most recently, the group acquired the 115-year-old hotel where Bonnie and Clyde once hid as part of their multi-year $500 million renovation of Fort Worth’s Stockyards Entertainment District. The group also plans to renovate the Stockyards Hotel, H3 Ranch restaurant and Booger Red’s Saloon, the hotel bar.

“Obviously, this growth has shined the light on the district,” Murrin says. “I think the growth will continue upwards, and I don’t see it slowing down anytime soon. But I do think we need restraint and proper planning.”

With growth comes growing pains, and the Stockyards are no exception. In October 2023, the Fort Worth City Council cited a study showing that the Stockyards had welcomed five million visitors since 2017, and while that’s good news, it’s causing traffic issues. The study identified 22 projects to help ease the traffic woes.

Despite that, even more growth is on the way. Undeveloped land is being snatched up, with an additional hotel planned across from the SpringHill Suites. Old Gringo Boot Company is building headquarters at the Stockyards, and multifamily housing is also being considered. And the Heritage Group has another phase of development behind the Armor Building.

“There are multiple lots being developed as we speak,” West says. “And Taylor Sheridan (creator of the Yellowstone TV franchise) has invested in property down here, so we’re excited to see what he’s going to do.”

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Order Up

TCC alumnus Karriem Sultan started a successful catering business and is now ready for prime time. by adam pitluk, phd

If you’re new to Fort Worth, you’re undeniably taken by the vastness of dining options (not just barbecue, although we do that the best here, too). But if you’ve dreaded corporate gatherings or weddings because of the rubber chicken dinner, Karriem’s Catering founder Chef Karriem Sultan is reinventing the lost art of the catered meal. He took time from crosstown Metroplex events to discuss his recipe for success with The Lens

What made you decide to go into hospitality/food service?

Growing up, I always loved the kitchen. I always observed people in the kitchen and picked up on different things that people were doing. When I got older, I started taking jobs in different restaurants. Once I did that, I knew this would be something I wanted to pursue. Food has always been my way of bringing people together. That, and I love to eat.

Was there a chef in the family who inspired you?

Oh, yeah, definitely. My mother and my grandmother were awesome in the kitchen, and my father could cook as well, but I mostly learned from my mother and grandmother. When I was young, they chased me out of the kitchen to stay out of their way. The rule was I could be in the kitchen if I didn’t touch anything. I had a problem not touching anything! As I got older, I was allowed in more and more. When I was a teenager, my mother used to work a lot of hours. When she came home, I’d have dinner ready. I’d even decorate the plate. I liked the reward that I got from her reaction. Getting that reward from creating something sparked that flame in me.

What brought you to Tarrant County College to pursue your culinary career?

I started the catering business around 2016, but prior to that, I was in school at TCC. While in school, I had been working in all these different kitchens. I was always placed in charge of the kitchens, but I wasn’t an executive chef. TCC was a game changer. Initially, my plan was to apply for an executive chef position at a hotel or high-end restaurant. Then I found out that I need a two-year degree or five to seven years of experience to be an executive chef. So, I started TCC’s culinary arts program.

You mentioned that TCC was a game changer. How so? I had a natural gift in the kitchen. But [instructor] Chef Katrina Warner taught me the technical culinary side and [instructor] Chef Allison Hodges taught me the baking. I was so impressed. I was like a little kid in a candy store. They gave me a method and they gave me more clarity: They put the polish on my shoes, so to speak.

Learning how to cook and serve is one thing. How did you know how to run a business?

I grew up in a family of entrepreneurs. My dad always stressed doing for yourself. He had us cutting yards and going door-todoor to ask people if they needed work done. My brothers have different businesses. So I’ve always been around entrepreneurs. I’ve also done a lot of reading about what works and doesn’t work for different companies. Between reading and the power of observation—and a desire to make people comfortable and a willingness to go the extra mile—I was able to start a business and give it a special personal touch.

Fort Worth has some notable chefs, like Tim Love. Were the chefs in town that came before you inspirations, or did you view them as competition?

I never even really look at them as competition because there’s so much business for culinary and catering. You couldn’t get it all if you wanted to. I look at the other chefs for inspiration, especially those who are currently hosting their own shows, because that’s what I aspire to do.

I think you have the right personality for a television host, and I’ve interviewed a lot of them over the years. You’d be a hit

Thank you! That means the world. I’ve heard that from people in the field as well. I’d like to make that happen.

What’s your signature dish?

Poblano chicken. First, I mark it on the grill. Then I bake it. But while it’s baking, on the stove, I make a mean sauce with poblano peppers, onions and garlic that has been roasted. Then, once the chicken comes out, I pour this poblano sauce over it. It’s not too spicy: It’s got a little smoky taste to it. I promise you, everybody that eats it, that’s all they talk about.

“I look at the other chefs for inspiration, especially those that are currently hosting their own shows, because that's what I aspire to do.”

Bombardier Lear Jet event

Gates

Take a Quiz

Explore hospitality in motion: Test your knowledge!

by jacquetta dantzler

Fort Worth and Tarrant County are leaders in visitor and resident experience. That experience is why this area of North Texas continues to grow year-over-year. Experiences extend beyond the office and into every leisure activity under our warm Texas sun.

How much do you know about the hospitality industry that helped us gain our stellar reputation? This quiz, inspired by the information on the preceding pages, tests your knowledge about the rich culinary scene, history of great tourist attractions, economic impact and future of tourism. See how much you already know and learn a few more trivia tidbits.

1. What percentage increase in culinary field jobs is projected by the U.S. Bureau of Labor Statistics for 2024?

a) 5%

b) 9%

c) 12%

d) 15%

2. What does HEAT stand for in the context of Fort Worth?

a) Hot Education and Training

b) Hospitality Educators Association of Texas

c) Heartfelt Entertainment and Tourism

d) High-End Accommodation Technologies

3. Between which years did more than 4 million head of cattle pass through Fort Worth, earning it the moniker “Cowtown”?

a) 1820-1850

b) 1866-1890

c) 1900-1925

d) 1930-1955

4. What makes Fort Worth’s Stockyards unique in terms of cattle drives?

a) It hosts a weekly cattle drive.

b) It has the largest cattle drive in the world.

c) It’s the only place with daily cattle drives.

d) Cattle drives are no longer held there.

5. How much has direct visitor spending increased in Fort Worth since 2021?

a) 5%

b) 15%

c) 20%

d) 25.4%

6. How much did film and television production contribute to Fort Worth’s local economic impact in 2022?

a) $5 million

b) $50 million

c) $500 million

d) $555 million

7. According to Visit Fort Worth, how many tourists visited Fort Worth in 2022?

a) 2.5 million

b) 8.5 million

c) 10.8 million

d) 15 million

8. In FY 2022, what was the total economic impact of tourism in Fort Worth?

a) $100 million

b) $200 million

c) $900 million

d) $3 billion

9. How much do tourists spend annually in Tarrant County?

a) $1 billion

b) $3 billion

c) $7.2 billion

d) $10 billion

10. How much tax revenue does Tarrant County generate from tourism?

a) $50 million

b) $111 million

c) $150 million

d) $200 million

11. How many jobs were supported in Fort Worth through tourism in 2022?

a) 5,000

b) 14,000

c) 30,000

d) 55,000

AT&T Stadium Shows Sports Fans How to do Hospitality the Right Way

by adam pitluk | illustration by samantha ozeale tucker

College football fans—true college football fans—know this scenario only too well:

True college football fans subject their friends and loved ones to a world of chalk talks and hypothetical game matchups and over-the-top Saturday gatherings with four-hour tailgates that the friends and loved ones may never truly understand, let alone appreciate. Or perhaps they just don’t want to. But that’s fine by us. We plan our weekends around Saturday kickoffs; we buy cars that are in our school colors; and the diehard among us name our kids after our mascots. (I’ve actually met a kid named Sparky because his parents were huge Arizona State fans. That’s his name: Sparky. It wasn’t a nickname.)

But part of the brain block among diehards is that we’re territorial about our stadiums, and we refuse to hear otherwise. Don’t believe me? Try telling a University of Texas fan that the Gaylord Family Memorial Stadium in Norman, Oklahoma, is a much better home field advantage than the Darrell K. Royal Memorial Stadium in Austin (and then get ready to duck). Or try telling a University of Colorado Buffaloes fan that the sushi at Folsom Field is low-grade fish food compared to the fare at Husky Stadium, home of the University of Washington.

That’s the attitude that Ricardo and I brought to our first foray into AT&T Stadium (affectionately referred to as Jerry World). We’re not Cowboys fans, so there’s never been a reason to go to Jerry World in the past. But I’m a diehard University of Missouri Tigers fan, and he’s a diehard fan of “The” Ohio State University Buckeyes. As fate would have it, our teams squared off in the 88th Cotton Bowl at Jerry World in December 2023. So it was in Arlington that we childhood friends came together to cheer on our teams at AT&T Stadium, strangers in a strange land at a strange venue, as it were.

While the slings and arrows we launched at each other became increasingly more pointed (and more prevalent) as kickoff neared, one binding tie was the amazing amenities and the top-shelf hospitality we received from all the employees at Jerry World.

For starters, when making the approach shot to AT&T Stadium, it’s hard not to marvel at the hulking Death Star (another affectionate nickname for AT&T Stadium) as it rises on the Arlington horizon. Once you cross the threshold, you immediately notice an abundance of art that is interspersed throughout all levels of the complex. Original works by artists like Jeppe Hein, Anish Kapoor and Wolfgang Tillmans demand your attention.

As attention-grabbing goes, it’s virtually impossible not to gawk at the biggest HDTV in the world. Jerrytron (everything at AT&T Stadium has nicknames) is 160 feet wide and ensures

that you will never, ever, EVER miss a second or a scene of the action, regardless of where the football is spotted.

But the most striking element is the hospitable staff. Everywhere you go, whether in the Main Clubs or the Vaqueros Stand or the Hall of Fame Sports Bar or the Pepsi Deck, every employee we encountered was friendly, approachable and most importantly, knowledgeable. Indeed, the people working at AT&T Stadium— few of whom were likely diehard Mizzou or OSU fans—were noticeably enthused to be in that building and to work around sports. To us non-locals, that was a huge takeaway from our experience. To wit, Jerry World is the gold standard of stadiums, and the employees embody the true spirit of hospitality that others should emulate, especially those people working at The Shoe in Columbus, Ohio.

Good thing Ricardo was so preoccupied marveling at all that AT&T Stadium had to offer; it helped distract him from the pride-swallowing loss to my Missouri Tigers.

Join host Jacquetta Dantzler of TCC Corporate Solutions and Economic Development, as she engages in insightful discussions with influential leaders, unveiling the secrets to navigating Tarrant County and North Texas’ dynamic business world. Tune in for an exclusive peek into strategic conversations that shape the landscape of the workforce, ensuring you stay ahead in the ever-evolving world of professional growth.

Listen to the podcast at corporate.tccd.edu/categories/podcast and check back regularly for new episodes!

Jacquetta Dantzler

Interim Executive Vice President Corporate Solutions and Economic Development

Whether your vision is to inspire your team, strategically plan your next project, or train your employees – we have the space! If you need space for a corporate meeting, conference, training, or event - contact us today! With 35,000 square feet of rentable space, TCC’s Corporate Center for Learning and Development in Alliance has more than enough room to accommodate your team.