Week 1 Purdue University

Week 1 (June 6^th- June 13^th)

Boiler Up! Purdue University hosted four interns for the NACUFS Food Service Management Internship this summer. We have all come from different parts of the country such as California, Connecticut, Maryland and Texas.  The first week, nourishing and inspiring!  The Internship focuses on all aspects of Food Service Management from meat packaging and processing at the Food Stores, setting up and slinging pulled pork and brisket sandwiches at the Farmer’s Market to catering a wedding rehearsal dinner at the iconic Pappy’s Sweet shop on campus. The internship kept us active all week but we toured Indianapolis on a sunny Saturday afternoon.  We cannot believe it has only been a week and still many more adventures and stories are to come!

June 8^th was our first day at Purdue as official interns. We toured the campus with our coordinator, Mary Ann, and received our calendar for the next eight weeks.

The four interns include:

Kayla Koerner

                Texas Tech University

Ashley Mascia

                University of Connecticut

Afreen Patel

                California State University, Northridge

Holly Schneider

                James Madison University 

While touring the campus on our first day we discovered the Class of 1939 Water Sculpture also known as the Engineering Fountain. This is one of a few fountains where students traditionally run through for recreation! We will most definitely splash around in the fountains before our trip ends!

On our first day we were each given our own office desk which included individual laptops for each of us to work with, office supplies (who doesn’t love new office supplies?) and access to the Residential Advisor Resource Room (the amazing arts and crafts room).

Interns; Kayla, Holly and Ashley taking a selfie before our Meet and Greet reception with the dining court staff at Hillenbrand. Hillenbrand dining court is one of the many dining courts at Purdue University that offer delicious healthy meals for college students.

Thank you to the staff of Hillenbrand for making a beautiful and tasty cupcake cake display for us at our Meet and Greet party along with welcoming us with open arms into the Purdue dining and catering family.

It was a pleasure to eat Lunch with Greg Minner, the Director of Dining and Catering services, at Sagamore Restaurant in the Union. Greg Minner has also served as the President of the Midwest Region of the National Association of College and University Food Services (NACUFS). Order the salmon dish!! It’s positively delicious.