Stanford Biosciences students talking

School of Medicine Career Center



Friday, May 9, 2014
5:30pm - 8:30pm

5:30pm — Welcome

6:00 pm — Stephanie Eberle, Introductions

6:10 pm — Dan Herschlag, Senior Associate Dean

6:20 pm — Kate Rubins, Keynote

7:00 pm — Dinner

8:30 pm — Adjourn

Some feedback from last year's event:

"This event was really great. The speaker was engaging and inspiring, and the conversation with my fellow biosciences students was a lot of fun!"

"Great experience to talk with people in many career stages and types of careers."



Cantor Arts Center

Cantor Arts Center
Main entrance, North Patio

328 Lomita Drive, Stanford, CA 94305
Parking information




The Celebrating Future Careers: Connecting Graduate Students and Alumni informal reception is our first step in a revamped graduate curriculum which aims to ensure that all students are empowered to find their career of choice, where they can have the greatest impact. Together with fellow alumni, faculty and staff, we will celebrate the training successes of 4th year biosciences graduate students thus far and encourage them to begin thinking of ways to build their careers now. By sharing this evening with us, our students will have the opportunity to discover the diverse career options available to them after graduation and explore potential fit within such options. We look forward to seeing you there!



kate rubins

Kate Rubins, PhD

Dr. Rubins conducted her undergraduate research on HIV-1 integration in the Infectious Diseases Laboratory at the Salk Institute for Biological Studies.  She analyzed the mechanism of HIV integration, including several studies of HIV-1 Integrase inhibitors and genome-wide analyses of HIV integration patterns into host genomic DNA.  She obtained her Ph.D. from Stanford University and, with the U.S. Army Medical Research Institute of Infectious Diseases and the Centers for Disease Control and Prevention, Dr. Rubins and colleagues developed the first model of smallpox infection.  She also developed a complete map of the poxvirus transcriptome and studied virus-host interactions using both in-vitro and animal model systems. 

Dr. Rubins then accepted a Fellow/Principal Investigator position at the Whitehead Institute for Biomedical Research (MIT/Cambridge, Massachusetts) and headed a lab of 14 researchers studying viral diseases that primarily affect Central and West Africa.  She traveled to the Democratic Republic of Congo to conduct research and supervise study sites.  Work in the Rubins Lab focused on poxviruses and host-pathogen interaction as well as viral mechanisms for regulating host cell mRNA transcription, translation and decay.  In addition, she conducted research on transcriptome and genome sequencing of filoviruses (Ebola and Marburg) and Arenaviruses (Lassa Fever) and collaborative projects with the U.S. Army to develop therapies for Ebola and Lassa viruses.  Dr. Rubins has published and presented her work in numerous papers at international scientific conferences and in scientific journals.

Dr. Rubins was selected in July 2009 as 1 of 14 members of the 20th NASA astronaut class.  She recently graduated from Astronaut Candidate Training, which included scientific and technical briefings, intensive instruction in International Space Station (ISS) systems, Extravehicular Activity (EVA), robotics, physiological training, T-38 flight training and water and wilderness survival training.



Catering by Jesse Cool

Passed Appetizers

Nasturtium - Goat Cheese Toasts
with Balsamic Beet Coulis

Sonoma Pasture-Raised Rosemary Lamb Meatballs
Yogurt Mint and Cucumber Dipping Sauce

Savory Vegetable Fritter
Smoked Cauliflower and Peas
Lemon Aioli

Main Course

Pasture-Raised Chicken Wrapped in Pancetta
Spinach Leek Stuffing, Sun-dried Tomatoes, Capers, Thyme, Olive Oil

Organic Vegetable Gratin with Caramelized Fennel and Onions
Velvety Layers of Seasonal Organic Vegetables and Potatoes with Springhill Organic Smoked Cheddar Cheese

Side Dishes

Organic Seasonal Vegetables
herbs and olive oil

Beet and Goat Cheese Ravioli
Roasted Beets, Fennel, Olive Oil, Parsley, Shaved Parmesan, Sea Salt
(Served Room Temperature)

A Farmer's Salad of Local Organic Lettuces
Baby Lettuces and herbs, Colorful Seasonal Surprises
Herbal Rice Wine Vinaigrette

Organic Whole Grain Bread
Clover Organic Sweet Butter


Mini Dessert Trio
Mini Strawberry Cupcakes
Mini Chocolate Cream Puff
Meyer Lemon Tartlets with Raspberry

Organic Strawberries with Seasonal Whipped Cream
Honey Whipped Cream with Herbs


Catering By

Jesse Ziff Cool

Jesse Cool

The creative force behind five unique restaurants, three of which she owns today, Jesse has also authored seven cookbooks, as well as numerous articles. She is a much sought after spokesperson, speaker, teacher and presenter. Jesse spends her free time in her community garden with her family, children and grandchildren.

CoolEatz Catering Co. offers the most innovative and delicious catering on the Peninsula. For over 25 years, we have been dedicated to using local, seasonal and organic ingredients. This commitment to use only the finest ingredients brings integrity, as well as a depth, in flavor for which CoolEatz Catering Co. is well known throughout the Bay Area.

To find out more, visit



Reply card

Registration required by Thursday, May 1, 2014

4th Year PhD Graduate Students: Register here

Biomedical and Life Sciences Alumni: Register here

Unable to attend? Alumni can Join the Career Advisory Network (CAN), our new online networking tool.



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