December 15, 2011 Volume XIV, ISSUE 5
Feature Articles
Internship with David Letterman
EC Goes Eco
Internship with David Letterman
By Zachary Carey
Carly Mearman, a senior communication major with a media studies concentration and a graphic design minor, wears many hats for her semester long internship at The Late Show with David Letterman, yet with her primary responsibilities in music.
Mearman’s internship came out of her desires to work somewhere in the entertainment industry and to be situated in New York City. She had previously interned at a fashion/beauty public relations company there to get acclimated to the NYC environment. It was through her internship coordinator that Mearman decided on applying for The Late Show with David Letterman.
Once Mearman applied for the internship, she received a response asking her to come to the city for an interview.
Mearman described it as "the most intense interview I have ever been through. Thanks to Endicott’s internship program, they were impressed with how many internships I had already completed, especially the extra New York City internship."
According to Mearman, 24 applicants showed up to be interviewed with 12 spots available.
"The interview was over four hours long and consisted of talking to the Vice President of Human Resources who runs the internship program as well as every one of the 8 departments that have internships. This includes music, talent, research, writers, writers’ production, 11th floor production, 12th floor production, and human interest," said Mearman.
After completing the interview and waiting a couple weeks, Mearman received another e-mail confirming that the music department had chosen her.
Mearman said, "Without hesitation I took the position."
She started early on August 22 and continues the job until December 23, working from 10 a.m. to 7 p.m., Monday through Friday, picking up an extra day each week to the required hours.
Mearman has a variety of tasks for the music department.
She said, "On a daily basis I have to set up the band and Paul Shaffer’s [director of the CBS orchestra] dressing rooms and make sure everything is in place. I set up the music area on the stage every morning and go through all the music, making sure it is in a very specific order. When it is time for rehearsal I have to call the band and make sure they all get there on time. I sit in on every rehearsal in case I am needed to make copies or to get a certain piece of music. Then the music act for the show rehearses directly after. Right before the show I call the band to get on stage and I stand in the airlock during the show, which is the space right before you get on the stage, in case I am needed."
Besides plugging away with the band and guest musicians, Mearman also works in various other capacities.
Mearman said, "I have done tasks for the talent department such as buy items for celebrities’ riders as well as participate in a skit for production where I was actually on the show sitting next to Steve Martin."
Furthermore, she said, "I have also been able to sit in the control room during the show to see how the director works during the show."
Mearman said she enjoys the work atmosphere and environment at The Late Show with David Letterman. She described the work atmosphere there as "very friendly and supportive but very hard working." Another benefit to the internship she enjoys is working in the airlock.
Mearman explained, "While I am in the airlock I have to make sure I hold the door for all the celebrities who walk through. This is one of my favorite perks of the internship. I get to see the most amazing and talented people daily. It is an honor to be in the presence of some of the celebrities that come on the show."
\Mearman’s post-graduation plans are to work towards being a cheerleader for the NFL. However, she said that she would still like to work in television to some degree.
Mearman said, "I really want to work in the talent department and be a segment producer."
For those not familiar with exactly what a segment producer does, Mearman said, "This involves pre-interviewing celebrities as well as coordinating/coaching the celebrities through the entire process of being on the show."
In addition, Mearman expressed an interest in being involved with a late night or early morning show where promotional guests are showcased.
As her internship winds down, Mearman feels she has learned much about the entertainment industry.
Mearman said, "I know everything that goes on behind the scenes and it is interesting to watch television knowing what I know. I have also learned a lot about networking and working your way to be successful in this business."
She said that she has always had a desire to work with celebrities but never thought she would one day actually do it for a college internship.
Mearman said, "Some of my favorite guests that I have seen are Justin Timberlake, Johnny Depp, Ashton Kutcher, and Justin Bieber."
Overall, Mearman feels that this internship has provided her with valuable experience and has set her on the right track to her future.
She said, "I knew it would be a challenge and during the process I would gain the most valuable experience and knowledge to use for the rest of my life. I know that I am going to go amazing places from here because of this experience and the people I got to know."
EC Goes Eco
By Sean Ruvolo
Over the past few years, members of the Endicott Environmental Society (EES) have wanted food waste collection to be a part of Endicott's culture. Through the combined efforts of Sodexo employees and students throughout the campus, a pilot-test has started this semester that will incorporate Endicott into the process of food waste collection and composting.
What began as an environmental science research project has now turned into efforts toward a new way of recycling at the college. Endicott student, Hannah Lawson, completed a food waste audit on April 27, 2011. Results of the audit collected 347 lbs of food waste that Wednesday in the Callahan alone. The 347 lbs did not however, include pre-plate food waste, the food discarded before serving meals, which was approximately equal to the 347 lbs collected, according to Sodexo employees. This led to an estimate of 4,000 lbs food waste per week in the Callahan.
Realizing the potential of this, Sodexo employees began collecting food waste in the Callahan Dining Hall on November 8, 2011. Food waste bins are placed in the kitchens to collect pre-plate food waste, at the conveyor belt to collect the waste from student's plates, and finally in the dish washing area to gather excess waste. When full, the bins are brought into the back of the Callahan, where they are packed into ten food waste collection containers and hauled off to Brick Ends Farms for composting. Composting is not yet occurring at Endicott, due to concerns of a lack of composting area and the potential smell associated with it.
No one is more excited about this program than the general manager of Sodexo food services at Endicott College, Paul Belski.
He said, "I look at composting as the'new' recycling. The amount of organization and work behind food waste collection on campus is rewarding," Belski said. "You can actually see the results at the end of the process."
Since Endicott launched this pilot program in November, many tangible results have been reached. The college is depositing less waste in landfills, the cost of trash pick-up has decreased as well as the amount of water used in the previous disposal system.
"The staff has really done a great job of embracing the initiative and we have all learned a bit more about our environment" said Belski.
Sodexo employees play a major role not only in the diversion of food waste, but also in the detail of collection. Many Sodexo employees carefully oversee the food waste collections to be sure that no contaminants enter the bins. Items such as plastic and metal do not break down during composting, so the removal is crucial.
Going green could be a major part of Endicott's initiative going forward.
Alex Casioppo, coordinator of environmental affairs at the college, is excited to be a huge part of EC's environmental movement. After graduating from Endicott in 2008, Casiopp's contributions toward waste management and recycling rates have potentially been the main reason why the pilot-test is occurring on campus.
"If the pilot-test goes well, the next step involved would be to expand to other kitchens on campus" said Casioppo.
Other dining areas such as The Lodge, Joe's Café, AC café and La Chanterelle could have there own containers used for the collection of food waste.
"The more we recycle, the less that gets landfilled" said Casioppo, as he looks forward to this positive change here.
Students in the Endicott Environmental Society are looking forward to the effects of'going green' on campus.
"I hope this program shines a light on this important issue" said Jay Martel, Vice-President of the EES. "Trash ends up everywhere, including our oceans and rivers."
EES President, Joe Albert looks forward to bringing awareness to this issue as well. He said, "Food composting is something the whole community can benefit from. It can bring about an awareness of food waste issues, and spur a healthier lifestyle amongst students on campus."
Going forward, the success of the food waste collection at Endicott has nothing but positive benefits.
Paul Belski is pleased with the changes occurring across campus, "It's been great to work with Alex the past year to increase overall recycling in all of our operations across campus."
Belski is excited to see the results from the food waste collection, and incorporate this throughout Endicott.
"We look forward to bigger and better things regarding the environment, as we partner with others across campus to make everyday a better day" he said.
The efforts of Sodexo to collect food waste and transport it to Brick Ends Farms for composting is certainly a 'green' action that deserves recognition throughout campus. Through the help of Sodexo, EES, the physical plant and students across campus, this idea has now been put into action.
For more information regarding food waste collection, composition or environmental awareness contact the Endicott Environmental Society.
November 15, 2011 VOLUME XIV, ISSUE 4
Featured Articles
Alumnus Becomes a Book Author
Bon Appetite at La Chanterelle
Alumnus Becomes a Book Author
By Bailey Marquis
After graduation students have to pound the pavement to find a job, a task not as easy as hopeful undergrads would like to think. Often times, unfortunately, this means putting personal dreams on hold to find a practical career that will bring in the dough. But if you are passionate, talented and a little lucky, you can put your passion to use, on your way to a dream job soon after you have moved your tassel from the right to the left side of your cap.
This was the case for 2010 Endicott graduate, Geeta Schrayter. Equipped with a communication degree and journalism concentration, Schrayter was able to get her first book published just over a year out of college. After graduation, Schrayter picked up a post graduate job in retail. However, she also devoted herself to a second job: writing. Schrayter said she always loved to write and knew she wanted to be a writer since elementary school. She took this passion to heart while working in retail, dedicating hours at a time outside of the sales floor at the local Starbucks with her laptop screen open to write her first novel.
Schrayter explained how her dedication was important to her success.
"I wanted to be a writer, and I said to myself, 'I'm going to finish my book, find myself a publisher and get my book published,'" Schrayter said. And that is just what she did.
The idea for her novel
Reaching Riverdale came to Schrayter when she was a senior in high school. Visiting Vermont with her family made her recognize her appreciation for both small towns and big cities. This "contradictory love," as she describes it, shines through as a major theme in her book that follows the story of Annabelle Roth, a girl fearful of remaining stuck in the small New England town she grew up in. As a result, Annabelle moves to the city for college, only to return home years later, leading her to reconnect with her high school boyfriend and learn about herself as well as the small town she ran away from. Schrayter believes that in all writing, at least some of the authors' life and experiences are expressed. This is certainly true for
Reaching Riverdale.
She said, "The main character and I share a lot of the same struggles, but my life did not play out the way the main characters' did."
Schrayter began working on Reaching Riverdale while at Endicott, but did not catch a chance to truly focus on it until after graduation
Sitting down to devote more time to her novel, she was able to complete the first draft by the fall of 2010, just a few months after commencement. In January 2011, she made a contract with The Little Things Publishing Company located in Chicago and dedicated to publishing independent fiction writers. From there, she was given an editor and publicist to work with. Over the next few months Schrayter communicated with her editor via email, reviewing her book section by section and making changes. In May and June she began working with the illustrator for the cover, and by July was working with her publicist to start promoting the book by means of Facebook, Twitter and her blog. The book was published to be sold by The Little Things Publishing, Barnes & Noble, Indie Bound, Amazon.com and Books-a-Million.
Schrayter said she was most excited about finishing her book and letting others read it because she had been so secretive about it during the writing process. She described how it was exciting to hear feedback from people who had read the book and told her they felt like they were there. Through Facebook, she was able to read posts from people who had just read the book and pictures of friends who had just received it in the mail.
Currently, Schrayter is working on her second book that will be finished by early 2012. This book also takes from her personal experience. It focuses on the Indian culture that was integrated into her childhood and that she experienced while spending months in the country.
Schrayter continues to update her fans on her life and progress on her book through blog (
geetaschrayter.com), Twitter (@princessgeeta) and her Facebook page (Geeta Schrayter).
For those undergrads dreaming of becoming a writer, Schrayter said, "Don't give up. People think it's not practical, but it can happen. Stay determined. If you love writing I firmly believe that you should write."
Bon Appetite at La Chanterelle
Shannon Ryan
Want the chance to experience fine dining right on campus? La Chanterelle, the non-traditional classroom serviced by Endicott's Hospitality Management students, is open every Thursday from 6:30-9 pm in Misslewood, serving up an a la carte three-course meal.
Once entered through the front doors, guests are ushered into the tasting room. Here, various samples of wine can be tasted while students give explanations of its history. The first of four stagiaires supervises the tasting room. The stagiaires drive the restaurant. If they were not there to guide and teach the students, La Chanterelle would not be as successful as it is.
Under the direction of Henric Persson, the students learn wine knowledge. With Persson's experience at Les Roches Hotel Management School in Switzerland and in Spain, Sweden, Thialand, and Aspen, students learn skills from all around the world. Next, guests socialize in one of Misslewood's rooms overlooking the ocean. From here, students escort guests to their table as they begin their dining experience.
Long before guests, arrival prep work is done before the restaurant can open its doors. Tasks such as setting the tables and preparing food are completed by students in the Services Management course. The Services Management course is split into two groups, the first comes in to prepare the restaurant at 3:00 p.m., and the second arrives at 6:00 p.m. to wait on the guests. These groups switch off every other week. Promptly at the beginning of class, students are required to complete uniform inspections: girls have to wear classy make-up and subtle studs, and both males and females wear matching uniforms for prep work and service.
Steffi Juenemann, the Service Stagiaire, said she brings "developments and ideas to the students." She attempts to focus on management and not on waiting or waitressing. Juenemann assigns quizzes and projects to students for assessing their progress. She highly encourages creativity as long as the students have strong explanations.
Patrick J. Cornelissen, the Restaurant Manager, said La Chanterelle "consists of two classes, which need to work hand-in-hand to make each part work. The Culinary class prepares and cooks the food, while the Service Management class sets up the room and serves the food. When those two classes are in balance and complement each other, only then can great customer experience be the outcome."
This balance and communication is accomplished with the help of Micah Abrams, the third stagiaire, who is the kitchen expeditor. He teaches students basic fine dining techniques and passes on his wealth of knowledge. Abrams attended Les Roches Hotel Management School in Spain and he has years of experience in front desk training, sales and marketing, and fine dinning from Maine, Colorado, and Portugal. Abrams' understanding of the importance of communication translates to the students in the kitchen during service.
A behind the scenes shows how this fully functioning restaurant comes together on a night of service. Around 7:30p.m., the kitchen is in full swing. Water is boiling as steam bellows in the air and the delicious smell of pan seared red snappers envelopes your nose.
Professor Brendan Cronin, the Operations Manager/Assistant Professor in the School of Hospitality Management is assisting students in the Culinary Arts class. These students get hands-on experience in their field by preparing and cooking all of the food served at La Chanterelle themselves. Every two weeks they switch the menu.
This coming week, they will be serving green salad, escargot, or pan-seared red snappers for starters. This is followed by a choice of baked stuffed chicken breast, roast smoked duck filet, or sautéed house-marinated shrimp. The last course gets even better. The dessert options are tiramisu or forbidden plum, both carefully crafted and prepared under the direction of the final stagiaire.
Tayna Strochlendorf, the pastery stagiaire at La Chanterelle, has studied in countries across the globe and passes on her techniques and experience to students.
Cronin said students learn "social skills in this practical course." He explains the great pride the teachers take in teaching skills to their students and having them apply them in real life.
Cornelissen said, "The skills learned here are transferrable to any part of our vast industry; from attention to detail, to guest interaction and teamwork. Once a student understands the importance of these crucial points, they can start to see how, with simple steps, they can make a difference in their companies when they start working."
When talking to students about their first-year experiences in this hands-on environment they said it's good to get hands-on experience. Most said it was a really fun class.
Allison Cryan said, "It's fun and interesting. A good experience but stressful."
Student, Lauren Lossani, said, "It gets stressful at times but it's good for learning." Freshmen explained that it really builds a strong team since in the beginning of the year. No one knew each other and now they all work together. Many of the sophomores and freshmen expressed serving as their favorite duty, while others enjoyed preparing the food. Freshman, Anthony Trifone said, "Preparing the food is the best because you can taste everything." Within both groups of the Services Management class though, learning was all about patience and working with the dinner guests.
Guests coming to La Chanterelle are typically well aware that it is a working classroom. They are encouraged to fill out an experience card in order to benefit the students. Here they can rate and comment on everything from the dinner, service, to the appeal and appearance of the dishes.
Call (978)-232-3040 to make your reservation for one of the Thursday night settings running now until December 8th.