NC State’s campus was buzzing on Wednesday, Nov. 12, 2025, as The Human Factor Speaker Series welcomed a packed house for an unforgettable conversation with alumni who are shaping the region’s food, culture, and community landscape. Hosted by the College of Humanities and Social Sciences inside the Park Alumni Center, the evening opened with remarks from Dean Deanna Dannels before moderator and professor Matthew Booker guided a lively panel discussion filled with nostalgia, laughter, and meaningful reflections.
The lineup included four graduates whose careers have branched in wildly different—and deeply impactful—directions: chef and TV personality Vivian Howard (B.A., English), A Place at the Table founder Maggie Kane (B.A., International Studies), hospitality leader and partner at ajja Paul Siler (B.A., Political Science), and pastry chef and Little Blue Bakehouse owner Allison Vick (B.A., Spanish; B.S., Textile & Apparel Management). Together, they embodied what it means to blend creativity, service, and community into a career with purpose.
Vivian Howard: From Rock-Ola to Regional Icon
Vivian Howard set the tone early by sharing a throwback Raleigh moment: she got her start waiting tables at the legendary Rock-Ola Café near campus—yes, the one with the unforgettable cheese fries. That early connection to service and storytelling eventually grew into a career that includes celebrated restaurants, bestselling cookbooks, and TV shows rooted in Southern food traditions. Her presence on the panel added both star power and a grounded, lived-in perspective on how humble beginnings can shape a culinary journey.
Maggie Kane: Serving Dignity, Not Just Meals
While many know her for founding Raleigh’s pay-what-you-can café A Place at the Table, Maggie made the audience laugh by admitting, “I don’t cook.” Her true passion is connection. She built a space where every person—regardless of income—can enjoy a dignified dining experience. The café’s approach to community support extends behind the counter too: one of Allison’s former bakers now works there, and Maggie ensures employees receive paid time for additional culinary training outside their own kitchen. It’s a model that proves compassion can be both operational and impactful.
Paul Siler: Hospitality with Heart (and a Rock ’n’ Roll Backstory)
A familiar face in Raleigh’s hospitality world, Paul Siler brought equal parts humor and history to the evening. He joked that most people actually want to talk to his wife—chef and partner Cheetie Kumar—because she’s the one “actually cooking” in the kitchen. Before running acclaimed restaurants like Garland and now ajja in Five Points, Paul was a musician working in NC State’s graduate school admissions office and dreaming of a venue that fit his band’s vibe.
That spark led to the opening of Kings in 1999, a cornerstone of downtown Raleigh’s creative scene. When the original Kings was slated for demolition, the search for a new location eventually produced Garland, a restaurant that became synonymous with Raleigh’s rise as a food city. Paul also shared exciting news: PBS has picked up a documentary about The Great Cover-Up, the beloved cover-band event born at Kings after a hurricane benefit show.
Vivian summed him up perfectly: if Paul had a signature ingredient, it would be humble hospitality—and giving 100% of himself in everything he does.
Allison Vick: Building Space for Bakers to Thrive
For many attendees, Allison Vick was a new name with a standout story. She charmed the audience with tales of watching Ace of Cakes during undergrad and making elaborate cakes on the side, hoping to become the next TV star baker. While the TV moment didn’t happen, something better did: a clear calling to create space for pastry artists to flourish.
After returning to Raleigh to raise their first child near family, Allison and her husband lamented that their neighborhood lacked a place to grab a good cup of coffee. That spark became Little Blue Bakehouse, now the only commercial kitchen in the area with an attached retail space where each member business can sell their creations. In a city where affordable, professional kitchen space is notoriously hard to secure, Allison’s model helps talented food entrepreneurs take their next steps forward.
Shared Themes: Creativity, Community, and the Wolfpack Thread
While their journeys looked different, three themes ran strong throughout the conversation:
Food as community infrastructure — whether through shared kitchens, pay-what-you-can cafés, or neighborhood-driven spaces, each panelist is building belonging in their own way.
Creativity as career fuel — music making, baking experiments, storytelling, hospitality, and service each played a part in shaping their paths.
The Raleigh connection — from Rock-Ola to Kings to Little Blue Bakehouse, the city’s culture shapes their work—and their work continues to shape the city.
Last Call: Whiskey Wednesday + Wolfpack Basketball
After the panel wrapped up, I stopped into Lakeside Kitchen, the restaurant attached to the Alumni Center, for their weekly Whiskey Wednesday (4–8:30 p.m.). A specially priced pour of Knob Creek Nine Year and a few bites made for the perfect pre-tip-off meal before heading over to the NC State men’s basketball game at Lenovo Center.
What’s Next: Food as Communication—Tuesday, Dec. 2, 2025
The series continues with Food as Communication on Tuesday, Dec. 2, 2025, from 1:30–2:45 p.m. inside Caldwell Hall Lounge. This interactive “edible humanities fair,” led by Professor Cindy Rosenfeld and her Environmental Communication students, features guided tastings of student-prepared dishes. More details and future RSVP options will be available soon on the series event lineup page.
