Kellogg News

Through cutting-edge research, teaching and partnerships, Kellogg prepares students to lead through tech innovation

Record number take positions in the technology industry and on the West Coast

New classes developed by Kellogg’s cross-disciplinary strategic initiatives and academic departments debut in 2017-18

The former Secretary of the Treasury spoke with Kellogg’s Janice Eberly

News & Events

Kellogg School of Management Dean Dipak C. Jain (center) greeted guests at the door, and Deans Bob Magee (left) and Bob Korajczyk carved the turkeys at the 25th annual Kellogg School Thanksgiving dinner.

Guests gobble up Thanksgiving, Kellogg School style


11/1/2003 - The Kellogg School celebrated Thanksgiving the usual way, with family. But the family, in this case, were the 550-600 faculty, staff and students gathered at the James L. Allen Center for the school’s 25th annual tradition.

“ We had very few leftovers this year,” said Ron Griffin, director of Kellogg Managed Services, who was in charge of the preparations.
That means that guests downed about 1,000 pounds of turkey, 125 pounds of stuffing, 150 pounds of mashed potatoes, 100 pounds of sweet potatoes, 100 pounds of fresh green beans and 700 servings of pie—mincemeat, pecan and pumpkin, to be mouth-wateringly precise.

Also on the menu were a vegetarian entrée, eggless chocolate cake and several Eastern Indian dishes.

Dean Bob Magee, senior associate dean: faculty and research, and Dean Bob Korajczyk, senior associate dean: curriculum and teaching, carved the turkeys. Dean Dipak C. Jain and his wife, Sushant, greeted guests at the door and posed for photos with them. The Jains’ daughters, Dhwani and Muskaan, and son, Kalash, also attended the meal.

After dinner, guests had the opportunity to watch football on a large-screen TV, while young ones had a room of their own to play in.

The Kellogg School Thanksgiving dinner boasts an amusing history: Nearly 25 years ago, Donald P. Jacobs, then dean of the Kellogg School of Management, came to the rescue of about 40 students who seemed destined to spend Thanksgiving working on a paper that a recalcitrant professor deemed due the Monday after the holiday.

Packing up everything but the kitchen sink—cooking tools and cranberry sauce, turkey and stuffing, potatoes and pies, china and silverware—Jacobs drove to the McManus Living/Learning Center, which had just opened. Donning a chef’s hat, he whipped up a meal for the dorm-bound students, who contributed their own holiday dishes.

Jacobs’ traditional meal became a tradition. As word spread, Thanksgiving, Kellogg-style, began to attract more and more students, many of them international, who stayed on campus for the holiday. Faculty and staff also attended. When the dinner outgrew the McManus Center, it was moved to the James L. Allen Center on the Evanston campus.