The Robertson Scholars Leadership Program is comprised of undergraduate students from Duke and UNC-Chapel Hill. It strives to invest in young leaders who really want to make big contributions to our present and future society.
The program’s purpose is to provide these extraordinary young leaders with exceptional benefits and shared experiences that will help them grow even more as individuals. It was created in 2000 thanks to a $24 million gift from Julian Robertson and his wife Josie. Mr. Robertson, a 1955 graduate of UNC-Chapel Hill, said that he and his wife were inspired by their sons, one of whom graduated from Duke in 1998 and another who graduated from UNC-Chapel Hill in 2001. The Robertson family believed that even though both universities offered a different undergraduate experience, the combination of the two would provide resources that would be unmatched by other universities.
The program offers students a four-year scholarship, including undergraduate tuition, fees, room and board. Students also have unique access to certain academic and extracurricular offerings at both Duke and UNC-Chapel Hill. They also get to travel for three summers of leadership experiences both domestic and abroad as well as receiving many different customized leadership and professional development opportunities.
We wanted to share a few of our favorite moments from the event here; to see the entire gallery please visit our Pinterest gallery.
Here is a group shot of the Robertson Scholars that attended the event.
The tables and decor featured beautiful flowers and Duke blue. The candy was used as a seating chart for first – fourth year students.
For the appetizers, we had a beautiful table featuring a tray of Imported and Domestic Cheeses with Assorted Gourmet Crackers and a Fresh Fruit Garnish. We also served fresh Grilled Tuscan, Pita and Focaccia Breads that were paired with our Chilled Spinach Artichoke, Red Pepper Hummus, and Tomato Basil Spreads.
The Dinner Buffet started everyone out with a salad of Baby Greens with Fresh Strawberries, with Feta Cheese and Walnuts on the side and finished off with our homemade Citrus Vinaigrette dressing. The sides consisted of Red Skin Mashed Potatoes, a Sautéed Vegetable Medley, Penne Pasta Tossed with Fresh Spinach, Red Peppers, and an Assortment of Breads and Rolls with Butter.
For the main course, we served Chicken Breasts stuffed with Portobello, Sun-dried Tomatoes and Creamy Vermont White Cheddar in a Basil Cream Sauce.
For dessert, we served one of our favorites; an Assortment of Miniature Sweets. This decadent tray held a variety of mini eclairs, doughnut holes, lemon pie bars, chocolate chip cookies, and more.
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