All the countless hours of preparation lead us to last thursday, our themed meal! Since the start of the internship our director, Carol Cronin, told us that this day would come and go quickly. Taylor and I didn't believe her. Sure enough, we worked six fantastic weeks to create a spectacular event, and within three short hours all the fun was over!

Chef Derek Carlsen

Taylor and I were extremely fortunate to work along side one of UCONN's most talented chefs, Derek Carlsen. From the start, he helped us create a menu that incorporated the rich and complex flavors of traditional Spanish cuisine. A short list of our menu items included; a gourmet tapas station with grilled calamari, cod fritters with lemon aioli, and a "spanish bruschetta", a traditional Spanish "bocadillo" sandwich with serano ham and manchego cheese, and paella! By the time the event was set up it was hard not to eat the entire room!

But an event is not an event without desserts right!?!?! Uconn's Bakery Manager Eric Merkle, along with his talented staff, provided us with not only espresso flan and fruit tarts, but a show cake with figurines of bulls chasing Spanish men through the streets of Spain! Everything was an absolute hit!

Gabby DiNuzzo and us with the cut out

We were also fortunate enough to have help from Uconn's infamous marketing department! With the assistance and direction of UConn's marketing team, Gail Merrill and Jeff Gonchi, we turned a dinning hall into a somewhat authentic Spanish event. Individual signs were made at each station that described the food and had a map of Spain that enlarged the town in which the meal originated from. To entertain students, we set up a cut-out of a man participating in the running of the bulls. However, we might have had a little more fun that most of the orientation kids!

Pam Blume, Carol Cronin, Andy Iverson and some of Uconn's finest student dinning services staff helped us finish decorating for our final event. The main dinning area was lined with ruby red curtains that filled the room with a vibrant color. Every other table had two red tissue paper flowers in a glass cut vase, and as you turned the corners, cut-outs of a fiery flamenco dancer greeted you! To give the room the final touch, we enlisted the help of D.J. Andy Iverson (DJ AndyIvy) who played Flamenco Music that added to the Spanish feel.

Chef Angel Soto

Even though this was called Taylor and I's "event" it truly would not have been possible without all the people listed above, as well as McMahon's entire dinning staff! It was an honor to have worked with talented and passionate cooks and managers that supported all of our efforts! Thank you again to all of Uconn's Dinning services employees for making our event a hit and our stay so enjoyable! You will all be truly missed!

 Thank You for all the good food, fun times, and life changing experiences Uconn Dinning Services Staff!!!!

Rachael Rounsley and Taylor Pond