How long have you worked at Buffalo State College and if applicable what other areas have you worked/positions have you served in at Buffalo State College?
I have worked for Buffalo State since August 2014 as The Campus House Kitchen Manager. What motivates me is the energy and eagerness of the students to learn. Students taking Campus House classes, come to the class with varying experience from not knowing how to cook- never having worked in a kitchen before to chefs/supervisors completing the degree program so they can move up in their careers. This keeps me thinking and creating opportunities that cover the needs of all students.
In collaboration with the experienced Campus House Team, we work together to challenge and grow the students beyond what they believe is possible on the first day of service. I am afforded the opportunity to share my knowledge with the same support and encouragement I have received throughout my career.
What personal philosophy about working with others guides your day-to-day work?
My philosophy is simple- everybody has both strengths and areas that can use “a little work”.
What motivates you to provide excellent services for your colleagues, students, and supervisor?
Accepting this truth and working together, we can accomplish much. Love what you do- remain grateful and never give up is how I see life.
What do you do when you are not working?
When I am not working (which isn’t very often), I do community service with Church, read cookbooks, walk, travel and cook for friends and family.
Thank you for this award-I am proud to be a BENGAL!
During the pandemic, Sue volunteered countless hours at her church's pantry. Each week, without fail, she catered to the needs of others asking for nothing in return. Alongside another Chef in the department, she also donated her time to create and deliver pizzas for Roswell Park. There isn't an opportunity to help others that she does not take.
Beyond the classroom, or labs in her case, Sue attends the Buffalo State College theater productions, especially when one of her students is involved, and serves on the BSC Alumni Board. At Campus House, she takes her time to engage, train, and educate her students. She supports and facilitates her students from the time they arrive to the time they leave and longer if they wish. Working together to create menus, develop concepts, and events. Sue's time and attention never goes unnoticed. Giving even more to future alumni she mentors them on future plans of careers and/ or educational paths. In her spare time, Sue works at Wegmans, a job she held prior to joining the Buffalo State, teaching youth and community members cooking classes, and staying current on trends and local products.
When Sue does have the opportunity to leave the kitchen and engage with the Campus House Members, she leaves the guest she interacts with, with a smile. From congratulating recent defenders of dissertation, sharing stories with our Canadian guests, and always being up for a conversation about food, Sue exudes positivity. Greeting the students in the morning with coffee, sometimes oatmeal, she always manages to start the day off on a good note!
Each week it is guaranteed I will receive at least three forwarded emails of industry information that Sue thinks I will find useful. Not only does Sue work with two faculty and one staff member at Campus House, she co-teaches a course with another colleague. Together, we develop menus, create event concepts, and plan how to make our little club a wonderful place. The space we work to establish is a place where community members can collaborate, have meaningful conversations, and go back out into the world help others.
