Just There to Help

He’d been lured to the Flippen Hall lawn that pleasant Friday morning under false pretenses.

 

We’re recognizing the Three Amigos, he’d been informed. You, Marc Allocca, and Trib Sutton have done so much for the school. You’ve cooked meals for a ton of events going back more than a decade. Grillzilla has become a campus icon. You’re all about spirit and morale. You’ve totally been goodwill ambassadors for Collegiate. The least we can do is give you a shout-out before the graduation crowd.

 

So Jay showed up, resplendent in his yellow blazer, but his good friends Marc and Trib were nowhere to be seen.

 

Marc’s daughter Caitlin is graduating, so he’s sitting with his family, Jay was told.

 

That makes sense, he thought. And Trib?

 

Umm…he must be late, someone offered. Anyway, just sit right here next to Janet Jarman. She’s traveled all the way from Mexico to receive one of the Distinguished Alumni Awards.

 

Uh, oh, Jay said to himself. Something must be up. What it was, though, he didn’t know.

 

A few minutes later, Beth Hutchins, Alumni Association president, walked to the podium to present the honors.

 

First, she announced that the award for exemplary service would from that day forward bear the name of Alex Smith as a tribute to the 1965 graduate who served his alma mater for 47 years, most of that time as vice-president for development.

 

Then, she read the citation.

 

“This year’s recipient,” she began, “has immersed himself in the life of Collegiate School. He’s served on the Alumni Board and as a class agent, telethon caller, and reunion volunteer and host.”

 

Could be plenty of people, thought Jay.

 

“He’s a long-time member of the chain gang at varsity football games,” Beth continued, “and as one of the renowned, culinarily-talented Three Amigos, he’s spent countless hours behind Grillzilla sharing in the preparation of creative and tasty fare for a myriad Collegiate functions.”

 

The reality was setting in.

 

“Jay DeVoe’s service to Collegiate has been a labor of love,” she added. “His smiling countenance, positive attitude, and abiding devotion to his family, friends, and alma mater reflect the joy with which he goes through every day.”

 

He then heard her acknowledge his willingness to give freely of his time and talents and of his belief in teamwork, enduring friendships, and community building.

 

Then, she called him to the stage and presented him with a medallion as the 3,000-plus in attendance applauded.

 

“I never did the work for recognition,” he said a couple of weeks later. “If you feel good, then I feel good. We’re just there to help. My reaction was similar when they recognized the Grillzilla team in the Spark as one of the 100 best things about Collegiate in the first 100 years. It’s humbling to be included in a group that’s a real part of the fabric of the school.”

 

The Three Amigos (which now also includes Andy Harrison, Collegiate’s food services manager) is actually a spinoff of the old Grover Jones Oyster Company which operates a popular booth at the Village Green Fair.

 

“We always felt like we ought to do more,” said Jay, Class of ‘82. “We thought that if we could do that (the VGF), we could do other things. The name changed to Three Amigos. We were off and running. We enjoy each other’s company. And we have fun.”

 

Jay estimates that the Amigos have prepared specialties such as barbeque, chicken sandwiches, and oyster po’boys on their monster grill for as many as 15 to 20 community events per year, no small feat when you consider the preparation and follow-up.

 

It isn’t as if Jay has nothing else to do with his time.

 

A Southern Methodist University alumnus with a BBA in finance, he’s senior vice-president for construction lending at TowneBank. And he and his wife Amy have two daughters, Mary Weston and Catherine. Both are Collegiate graduates. Both were involved with sports, and Jay rarely missed an event.

 

“Collegiate has woven its way through my life for 54 years,” he said. “Collegiate has blessed me. If I can do something small like cooking some pork and making teachers feel appreciated, that’s a good thing. If we can enhance the kids’ experience by cooking for a team or volunteering with the chain gang – doing the little things – that’s giving back. I volunteer because it’s the right thing to do.”

 -- Weldon Bradshaw