Farewell to the Interns

JULSF — Mon, 29 Aug 2011 18:23:34 +0000

As the Summer comes to a close many businesses are going through the end of season ritual of saying goodbye to their Summer interns. We bid farewell to our two interns a few weeks back and their absence is surely being felt in all departments. While some may part ways with a simple lunch or card signed by all the employees one of our clients decided to wish their students and summer associates well with a luncheon at a private residence last week.

Guests were treated to a variety of passed hors d’oeuvre including grilled scallops on a wasabi cracker with sweet chili sauce, grilled vegetable napoleons with herbed cheese, and spedini de mozzarella with prosciutto just to name a few.

The buffet, adorned with rustic BBQ themed décor, included grilled sirloin with discs of blue cheese walnut butter and grilled chicken breasts with sun-dried tomato demi. Accompaniments to the main dishes consisted of Summer garden cheese tortellini salad, fresh fruit and chocolate dipped strawberries.

The atmosphere and conversation was full of wisdom and sound advice from veteran employees. While the interns set out for another year of schooling, maybe their second, maybe their last, they have their whole lives ahead of them; they need only open the door to a world of possibility. We so enjoyed being a part of this celebration of learning and thank our long time client for once again choosing J. Scott Catering.

Today, while feeling quite sentimental, I leave you with this-

The price of success is hard work, dedication to the job at hand, and the determination that whether we win or lose, we have applied the best of ourselves to the task at hand. ~Vince Lombardi

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The Little Things

JULSF — Fri, 30 Apr 2010 11:33:09 +0000

I was recently reminded of the smaller things in life – quite literally, by a class of second graders. I was recently asked to visit my son’s school and teach his classmates how to make omelets. Each child had the choice of their own ingredients and got to make their omelets with me. Their choices included bacon, sausage, mushrooms, onions, broccoli and an assortment of cheeses. The most popular by far was the bacon and cheddar combo. I can’t say that I blame them – that’s my favorite too!

Part of the curriculum for second grade students includes learning fractions. During the cooking process we incorporated fractions while following the recipe. As I remember it as a child, knowing that my school lessons could be used in real life made the lesson far more memorable to me. I hope this was a lesson they won’t soon forget.

It occurred to me during that afternoon that some of these children may not have ever cooked anything before. I realized that I could be exposing them to their first culinary experience while they were learning. Two of the children had never eaten an omelet before. What a great day of firsts! It was a nice feeling to share with the students my professional life and show them a possible career choice.

That was certainly a morning that I will remember and I hope that the children will remember their experience – and their fractions too!

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J. Scott Catering » school

Farewell to the Interns

The Little Things