Sand and Sea

Hello everyone, it's been a very busy last couple weeks as we are wrapping up our time here at the University of Connecticut and preparing to head to Boston for the NACUFS National Conference (which we are very excited about).

Our theme meal was fantastic, all the decorations, prep work and hard work of the staff all helped the components come together to form a great experience for all of our diners.  Our menu was a hit, especially the sushi from Edo Sushi, and the stir-frys at the wok station. We are very grateful to all the chefs, kitchen assistants, student workers, managers and other employees that made this a success. We couldn't have made it happen wihout all the help we received.



Sand and Sea Menu

Here are some pictures from the event; everyone was very excited about the cutouts to pose behind! Marketing (Jeff Gonci) did such a great job on all our decorations-way exceeded our expectations!

Emily and I posing in our awesome cutout.



Sushi Station



Our wonderful Sandcastle cake from the Uconn Bakery.



All four chefs, Scott, Linda, Jim and Charlie, hard at work. Thank you!



Beth, working at the Grill Station.

Scott, manning the Wok Station, which was a hit! Also notice the seagulls!

The amount of planning, coordination and anticipaion that went into our luncheon paid off.  Everyone said they had a wonderful time and enjoyed our menu.  A hint for interns yet to do their lunch: do as much prep work in the days before as the day of the luncheon zips by! Also, the more decorations the better!

Again, a big thank you to everyone that was involved and came to support us at the luncheon. We couldn't have done it without you!

This is our last week here, and we are off to Boston on Wednesday for the NACUFS conference! We can't believe how time flew! Enjoy your time at your schools, before you know it the internship will be over!