Inside the Masters: Gaining Hands-On Experience at Augusta National

This April, JWU Charlotte students gained hands-on experience at the 2026 Masters Tournament, one of golf’s most prestigious events. For over a decade, JWU students have been traveling to Augusta, Georgia, to work at the Masters.

More than 100 students served in hospitality and culinary roles, many alongside JWU alumni. Students were immersed in the culinary operations behind one of the world’s most prestigious sporting events. They honed their skills, preparing pastries and plating dishes in fast-paced kitchens and supporting patron and guest experiences across the event’s premium dining venues.

Countless JWU Charlotte participants — students and alums alike — have been overseen by Professor Piyavan Sukalakamala, Ph.D. (often referred to as “Dr. P” by her students). For her, the program “provides industry-relevant experience [and] gives our students the opportunity to build their skills at a prestigious event to help set them apart in the job market.”

Each year, Sukalakamala coordinates this student opportunity by promoting it across campus, hosting recruiters, helping select students, arranging transportation and supporting students throughout their time at the Masters — a large undertaking she continues to take on year after year.

“Experiences like this are truly transformational. The professional growth, confidence and meaningful career opportunities are exactly what makes applied learning at JWU so critical.”

Learning Beyond the Classroom

“Experiences like this are truly transformational,” notes Jennifer Galipeau, Ed.D., '87, '92 M.S., associate provost for academic affairs and College of Hospitality & Business dean. “The professional growth, confidence and meaningful career opportunities provided in this experience, are exactly what makes applied learning at JWU so critical.”

For many students, the experience extends far beyond the Tournament itself. Following the 2026 Masters, several of them reflected on the impact the opportunity had on them personally and professionally.

Carson Wells ’26, a culinary arts major who cooked in the Player Services Building, described the experience as unforgettable. Working alongside a team of chefs and culinary professionals, Wells helped prepare and serve high-quality meals in a fast-paced, high-volume environment for players, caddies, coaches and Tournament personnel. His responsibilities included food preparation, station setup, cooking and plating menu items, maintaining food safety and sanitation standards and ensuring consistency in quality and presentation.

For Wells, working at the Masters was “one of the best experiences I’ve ever had. This role strengthened my skills in teamwork, organization, attention to detail and delivering exceptional hospitality to elite athletes and guests. I gained so much knowledge and experience that I can’t wait to use it in the future. Receiving two job offers from chefs in my unit kitchen, made the experience even more incredible.”

Moments Students Will Never Forget

Another student, Morgan Jardel ’29, a baking & pastry major, who worked as a prep cook, for hospitality venues on property, where she got the opportunity to meet Chef José Andrés, a world-renowned chef, restaurateur and humanitarian known for founding World Central Kitchen.

After Jardel shared with her head chef, that she had read Chef Andrés’s latest book in her Foundations of Leadership class, she was introduced to him. “It was so surreal to meet Chef Andrés … I asked Chef for advice for young chefs, and in my words, I recall him saying: ‘If this is your dream, go for it. Don't let anyone tell you otherwise. Master what interests you most, then keep learning—because in this industry, there is always something new to learn.’ He was so down to earth and so passionate about cooking. It was truly an inspirational experience.”

For Makenna Couse ’26, a baking & pastry arts major, the opportunity came after her encouragement from her instructor, Chef Austin Scoles ’18, ’25 M.S. Couse worked in the Player Services Building on the pastry service and buffet line. “I learned so much from the chef I reported to, who listened and guided me through my time, never making our team feel bad for a mistake, no matter how big or small.”

Couse also said she didn’t expect to find such a strong sense of community so quickly. “One of my favorite memories was the night before the final round of the Tournament when the pastry team had a dinner and later played mini golf. We laughed and bonded, and even though we were completely exhausted the next day, it was completely worth it.”

Couse returns to Augusta in July for a yearlong internship with Augusta National Golf Club.

“I want patrons to have the best experience possible. I loved the camaraderie with my team and found the whole experience so rewarding knowing that I helped thousands of people, some of whom have dreamed of attending the Masters for years.”

Recognition & Lasting Impact

For JWU Charlotte students, the Masters continues to represent far more than a week at a golf tournament. Year after year, the impact of the Masters experience is clear: students leave not only with stronger resumes, but with greater confidence, expanded professional networks and, in many cases, internships and job offers that shape their future careers.

Angie Mendoza-Mendina ’26, a Culinary Arts and Food & Beverage Industry Management 2+2 major noted, “I found the experience to be like no other, and I’m so grateful to Dr. P for encouraging students like me who are passionate about food and who want to experience working at a high-volume event to participate. Each day while working at the Tournament, I pushed myself to be better than the day before.”

“There is no doubt, I would like to return again to work at the Masters,” said Gavin Barbour ’26, a Culinary Arts and Food & Beverage Industry Management major who also minored in Sommelier Management. After working for the past two Masters Tournaments as a lead cook, Barbour was promoted this year to a culinary supervisor at one of the concession stands serving breakfast and lunch to thousands of patrons. “I want patrons to have the best experience possible. Despite long work days, I loved the camaraderie with my team and found the whole experience so rewarding knowing that I helped thousands of people, some of whom have dreamed of attending the Masters for years.”

In his role as a supervisor, Barbour noted that he “learned so much in an environment where most people have never met or are working the Tournament for the first time. Before the Masters began, I had to build my team and establish connections so we could succeed together. I’ve learned the value of teamwork and the impact of strong leadership.”