From Classroom to Career: Business Seniors Celebrate New Beginnings at Inaugural Brunch

On a Saturday morning when most students might have been sleeping in, UTA business seniors traded rest for reflection.

The College of Business hosted its first Senior Brunch on Saturday, inviting the Class of 2026 to the Bluebonnet Ballroom for breakfast, networking and speakers. Students were also treated to small gifts, food and a professional headshot booth.

Senior Josephine Nguyen said she chose to attend the brunch because she wanted to make the most of the opportunities available during her final semester.

"Attending this event gave me the chance to meet other driven students, alumni, and faculty outside the classroom. As I get closer to graduation, I’ve realized that I didn’t always take full advantage of everything the College of Business had to offer. From the resources to the incredible opportunities available to students,” Nguyen said. “Over the duration of my senior year, I’ve made it a priority to put myself out there and start connecting, learning, and setting myself up for success before I walk the stage in December.

The morning started with remarks from Scott Elbert, senior director of academic advising, who congratulated attendees and offered practical advice as they prepared to transition from students to professionals. Elbert emphasized that the brunch was not only a celebration but also a launching point for the next chapter.

“This is a moment to start shaping your career and be very intentional about the steps that you're taking, the things that you're doing, honestly,” Elbert said to attendees. “The fact that you guys are here this morning is a great step in that direction.”

Raul Gonzalez speaks to a crowd of assembled students. Photo by Chloe Moore.

Guest speaker Raul Gonzalez, director of administration at Passman & Jones, City of Arlington councilmember, deputy mayor of Arlington and UTA alum, reflected on his time in the College of Business and shared how the connections he built as a student led to his first full-time position.

“I was in a fraternity and one of my brothers (who worked for Passman & Jones) would always ask, ‘Does anybody want to make extra money?’ I went every single time,” Gonzalez said. “During that time, I met several attorneys. I never knew that connection would lead to what I have today.”

Students then heard from two insightful panels offering real-world perspectives on life after graduation.

The first featured employers from WIS International and Martin Sprocket & Gear, Inc., who shared what they look for in new hires and stressed the importance of adaptability, professionalism and internship experience. They also encouraged students to maintain a strong LinkedIn presence to showcase their skills and connect with potential employers.

The second panel brought recent alumni back to campus to reflect on their own transitions into the workforce. They offered advice on navigating uncertainty, building confidence in new roles and continuing to grow long after graduation.

Together, the panels gave seniors practical guidance and reassurance as they prepare to take the next step in their careers.

Business seniors pose for a photo. Photo by Chloe Moore.

Representatives from both the College of Business and UTA also spoke about graduate school opportunities and ways to stay connected after graduation. The program ended with networking, giving students time to exchange stories and advice with alumni and employers.

“It’s inspiring to hear different perspectives and realize that there’s so many opportunities available on the other side of graduation,” Nguyen said. “It’s also great to connect and build relationships with UTA alumni because we’re all part of such a supportive network that’s rooting for each other’s successes.”

Nguyen reflected on what the moment meant to her and her classmates.

“It’s definitely bittersweet,” she said. “I’m going to miss all the amazing people I’ve met throughout my time in college, but I’m excited to close this chapter and take everything I’ve learned and apply it on a much larger scale.”