Fifteen of Philadelphia’s finest chefs prepared 15 meals for 15 tables (each with 15 guests) at an Oct. 15 event with a most-appropriate title: Fifteen.

No, this was not a Top Chef contest or a James Beard Foundation cook-off. Fifteen celebrated the Temple University School of Tourism and Hospitality Management’s (STHM) 15th anniversary – and raised more than $100,000 for scholarships to support current and future students.

Faculty, staff, students, alumni and industry partners gathered to celebrate the school’s achievements and to commemorate the milestone. For the night, 15 was the lucky number.

“I’ve never heard of a school becoming world renowned in just 15 years,” said Steven Korman, who has chaired the STHM Dean’s Council for more than a decade. “It’s really very unique.”

Fifteen gave STHM an opportunity to showcase its uniqueness and bring together some Philadelphia flavor.

“The event was flawless, with 225 guests unanimously stating that the dinner from their individual chef was superb,” Associate Dean Elizabeth Barber said. “The uniqueness of having a chef serve you at the table was not only fun and entertaining, the environment was also special.”

STHM has come a long way in a short period of time. The school has more than 900 students and 3,000 alumni, making it one of the largest schools of its kind in the country.

In addition to the $100,000 raised for scholarships during Fifteen, Michael English, the first president of the STHM Alumni Association and a current member of the school Dean’s Council, announced a separate, endowed scholarship in honor of Professor Emeritus Ira Shapiro. English said the initial dream of STHM founders has grown and matured beyond anyone’s wildest imagination.

The STHM Alumni Association also held a silent auction during the event. The group auctioned items ranging from an autographed Muhammad Ali boxing glove to Philadelphia sports tickets and weekend getaway vacation packages. Proceeds will benefit scholarships that the alumni association awards.

“I’m happy to participate in an event that celebrates the education of our industry,” said Michael Fiorello, a chef with Garces Restaurant Group.

Fiorello chose his menu to highlight the rich, decadent cuisine of Spain’s Basque region. He served his table of 15 a three-course meal featuring foie gras torchon with roasted peanuts, concord grape compote and toasted brioche, pistachio tortellini with rabbit bolognese and smoked pecorino froth, merluza en slasa verde with sea bass, cockles and salsa verde, and an olive oil cake with plum, ginger custard and marcona almonds.

Assistant Professor Ira Rosen said the professional nature in which Fifteen – held under the chandeliers of Center City’s Ballroom at the Ben and complete with a cocktail reception and live music – was organized, speaks to the school’s level of excellence.

“I think it’s good that the school is bringing out all of these industry partners to strengthen connections with them,” said Ian Opitz, a senior tourism and hospitality management major. Opitz was one of more than 40 student volunteers who assisted in various ways, from helping chefs to organizing registration and event logistics.

Opitz said he was surprised to find that the chefs were fun, energetic and cooperative at a fast-paced, close-quartered event like Fifteen. Participating chefs included Jasper Alivia of Cuba Libre, Terrance B. Clarke of Relish, Anthony Goodwin of Parc and Stephen Starr Events, Jean-Marie Lacroix of Brulee Catering, Daniel Stern of R2L, and Jonathan Cichon of Lacroix.