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Chancellor Ron Elsenbaumer chats with guests at the Top 50 awards dinner

PFW Story

New recognition gala merging smaller events into bigger celebration

(Feb. 15 update: The deadline to register for the event has been extended to Feb. 26.)


With a goal of making the celebratory aspect of the honor more equal to the significance of the achievement, Purdue Fort Wayne is combining various recognition events for staff and faculty this spring into one evening gala in the International Ballroom at Walb Student Union. New this year, those reaching service milestones, retirees, featured faculty award recipients, and APSAC and CCSAC excellence award winners will all be honored at the dinner. Each will be presented with beautiful, newly designed awards that represent the PFW spirit and celebrate its dedicated employees.  

Honorees are receiving personal invitations to the 2024 Employee Recognition Dinner, which is scheduled for Thursday, March 14, from 5:30 to 8:30 p.m.

Once the red carpet is rolled out, the evening will begin with photo opportunities to help the employees feel like the stars they are. Prior to the start of the program, a slideshow featuring images supplied by those being honored will also be shown.

Except for a cash bar—honorees each receive one free drink ticket—this year’s event is being presented free of charge and is open to all PFW employees who wish to show their appreciation. Registrations may be made via the event webpage and must be submitted no later than Feb. 20. This year’s gala is sponsored by the Office of the Chancellor, the Office of Academic Affairs, the Division of Enrollment Management and the Student Experience, the Office of Financial and Administrative Affairs, APSAC, CSSAC, and Human Resources and Office of Institutional Equity.

Any PFW employee who has received a recent degree is also invited to be listed in the event program. Those interested should email Alicia Mahoney, senior administrative assistant for HR/OIE, at [email protected] by Feb. 9.

Additional questions may be sent to [email protected]