8 minute read
Staff News & Acknowledgments
RBS Staff Newsletter Staff News
Halloween 2020 Highlights
Advertisement
It was a happy Halloween for some of our staff and their families.
Jenny Roberts, Manager, Academic Programs, and family dressed up as Ghostbusters and the Stay Puft Marshmallow Man.
Melody, daughter of Efi McMillian, Unit Administrator/
Specialist, Dean’s Office-Facilites, strikes a pose in her witch costume.
Luci, daughter of Jenn Diaz, Program Coordinator,
Dean’s Office-Facilities, dressed as a California roll, a costume handmade by Mom.
Furry Family Members
Lorri Layton, Program Development Specialist, Center for Real Estate Studies, shares a picture of her new family member, six month old Benji, who they rescued last month.
Monica Giron, Business Manager III, International Programs, shares a photo of her dog, LuLu putting in her screen time.
Vibu Udayaraj, Program Coordinator, Dean’s Office, shares a picture of her Corgi, JackJack wearing his winter hat.
Devon Powell, Program Coordinator, Professional Accounting/MACCY PA, shares a picture of her new puppy Duncan Kyle, standing up.
Merry Moments Are Here
Our staff and their families enjoyed the holiday season and a well deserved winter break!
Sophia Emmi and Lilah Anna, daughters of Yvette Del Valle, Program Coordinator, Office of Diversity Programs, shares a darling moment admiring the Christmas tree.
Isla Daniels, granddaugter of Cheryl Daniels,
Program Coodinator, Finance & Economics is excited for her first Christmas.
Lisa Ahn, Student Counselor,
Undergraduate Programs- Newark, with husband Andrew and daughter Hyesoo Emily. “Greetings from Ahn Family to your family. Please stay safe and healthy!”
Lorri Layton, Program Development Specialist,
Center for Real Estate Studies, shares a picture of her lovely home trimmed with decor.
The Undergraduate Office-Newark team shared a festive holiday themed meeting. From top left to bottom right, Danielle Beltran, Amy Castillo,
Armanda Cerquiera, Lisa Ahn, Ben Lohmann, Kevin Collazo, Kathy Wagner, and Rob Kurland.
Ingrid Belle, Senior Program Coordinator, Center for Supply Chain Managemnet, shares a picture of her holiday cakes that she bakes for family and friends. Our talented staff never ceases to amaze us!
Prepping Holiday Bread for Shipping
Special thank you to the Dean’s Office Holiday Bread taskforce team (Brenda Anderson, Mala Bhola, Jennifer Diaz, Nancy Kiley, Monica Giron, Efi McMillian, and Melissa Rivera) for going above and beyond so that our Faculty and Staff are able to receive our annual holiday bread in time for the holiday break. The team worked tirelessly on December 21st at 1 Washington Park to construct boxes, package bread and label nearly 180 boxes. We would also like to thank staff members Laura Chacon (Marketing and Communications) , Ingrid Belle (Center for Supply Chain Management), and Monnique DeSilva (PhD in Management) for stopping by to pick up in person.
Popular Opinion Poll: Sweet Potato or Pumpkin Pie?
Cast a vote for your favorite here!
Representing RBS on Sustainability
Noa Gafni, Senior Program Director, RICSI Program, has been recently selected by the Network for Business Sustainability to represent RBS and
RICSI on the Sustainability Centers Community advisory board. RBS is one of only three schools to be selected from the United States — alongside Northwestern and the University of Michigan. The Network for
Business Sustainability (NBS) is a global organization linking 170+ business schools worldwide and is dedicated to making businesses more sustainable. For more information on the RICSI program, visit here.
You ‘R’ Appreciated, The RBS Gratitude Wall
We are delighted to announce the launch of our digital RBS Gratitude Wall. Share your words of appreciation for fellow staff members or departments by clicking here: https://myrbs.business.rutgers.edu/ gratitude-wall.
Dottie Torres,
IEL Is grateful for all you do to keep us on top of business and in the loop!
Vicki Fernandez Institute for Ethical Leadership Mala Bhola,
Since the beginning of the pandemic you have always checked in, thank you for making me laugh and for being so supportive! You are an amazing colleague and friend!
Yvette Del Valle Office of Diversity Programs
Visit our RBS Gratitude Wall web page to submit your messages directly! No new messages? Like other posts by clicking the heart buttons!
Staff Shared Recipes
Tres Leches Cake Shared by Lorri Layton, Program Development Specialist, Center for Real Estate Studies
Ingredients:
For the cake: • Veg. oil spray for misting the pan(s) • 1 package plain yellow cake mix • 1 package (about 3 oz.) vanilla instant pudding mix • 1 cup whole or low fat milk • 1 cup vegetable oil • 4 large eggs
For the milk syrup and toppings: • 1 can (14 oz.) sweetened condensed milk • 1 can (12 oz.) evaporated milk • 1 cup heavy (whipping) cream 1 teaspoon vanilla extract 2 cups Sweetened Whipped Cream (recipe follows) 2 cups sliced lightly sweetened strawberries (or berry mix)
For the Sweetened Whipped Cream: • 1-1/2 cups of cold heavy cream • ¼ cups confectioners’ sugar • 2 tablespoons granulated sugar • 2 tablespoons crème fraiche • 1 teaspoon pure vanilla extract
Instructions 1. Make the cake: Place a rack in the center of the oven and preheat to 350°F degrees. Using the vegetable spray, lightly mist a 9x13’’ pan. 2. Place the cake mix, pudding mix, milk, oil, and eggs in a large mixing bowl. Beat with an electric mixer on low speed until combined, about one minute. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat until well blended, about two minutes longer, scraping down the side of the bowl again if necessary. Transfer the batter to the pan, smoothing out the top of the batter. 3. Bake the cake until golden brown and the top springs back when lightly pressed with a finger. The cake will be done in about 32-34 minutes. Let it cool for about an hour. 4. Meanwhile, make the milk syrup. Whisk together the sweetened condensed milk, evaporated milk, cream and vanilla in a medium sized bowl. When the cake is cool, poke holes all over the top with a fork, chopsticks, or a bamboo skewer. Using a ladle or large spoon, spoon the milk syrup over the cake, using all of it. When finished, not all the syrup will be completely absorbed but that’s ok. Cover the cake loosely with plastic wrap and refrigerate until the syrup is absorbed, at least two hours or preferably overnight. 5. Sweetened Whipped Cream:Place the cream, confectioners’ sugar, granulated sugar, crème fraiche, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Blend at high speed until it forms soft peaks. (Note – cream goes everywhere so use either a large bowl or a cloth to cover the mixer – voice of experience )
Holiday Word Search
apple cookies delicious dreidel family football gelt gratitude harvest icicles merry pie sled thankful turkey weather centerpiece cranberries dessert eggnog festival frosty gift gravy heritage jolly mistletoe parades purpose snowflakes togetherness unity winter cold decorations dinner elves first fruits goodwill ham holiday lights new year pecans recipes stuffing traditions warmth yams
Innovation Challenge
The innovation challenge takes a pause this month to acknowledge this year’s winners. Special shout outs to the staff winners:
Joshua Charles, Marketing & Communcations Lucy Foster, Undergraduate-NWK Stephan Kolodiy, Graduate Admissions Tiffany Nelson-McCullough, Finance & Economics Dean Vera, Office of Career Management
Your Opinion Matters
Please take our newsletter survey to help improve and expand our newsletter. We value feedback from all of our viewers and staff members.
‘Twas the week before finals, when all through the campus, Not a Scarlet Knight was stirring, because of the virus. The sanitizers were hung in the lobby with care, In hopes that RBS students soon would be there. The profs were nestled all snug in their beds, While visions of virtual classes danced in their heads. And Dean Lei at her home and Dean Mensah, his office, Had just settled their brains for a budgeting conference. When out on the plaza, there arose many scooters, I sprang from the lounge to see no coyote invaders. Away to the handi-wipe station I flew like a flash, Tore open an RBS Cares Box and donned a face mask. The stock ticker in South, now with no gravel lot, To learn about Wall Street where RBS interns are taught. When, what to my wondering thoughts should appear, But a safe vaccine promise and a reduction in fear. I knew in a moment we are nearing the end, Far better than presents, confident parents will send, To instruct, and to guide, and to educate all; Now! Econ, now! Supply Chain, now! Alumni, please fill every hall. On! MGB, on! Accounting, on! OCM, MBA, and Accounting, too. To the top of the rankings! Success via Zoom. Now dash away virus! COVID-19, please do be gone. Our students we miss, oh this quarantine marathon. With packs full of books, the students shall cram, Preparing for tests and acing exams. When they meet with an obstacle, advisers will guide. Counseling, tutoring, our nurturing side. With health and safety protocols all put into place, And sneeze guards and sanitizer all over our space. As I pulled onto Rutgers, and was parking at last, Security scanned for My Campus Pass. Down Rockefeller Road, Dean Uslay abound, And CSOs at their stations, carefully making their rounds. IT was on duty, as they always are, Fixing computer bugs, those tech savvy stars. Dean Rivera checking numbers and grinding her teeth, A global pandemic and financial crisis to beat. Unprecedented semester, global pandemic to blame. RBS resourcefulness, resilience, innovation, the same. Thank you to faculty, supporters, and staff, You’re our essential workers and best in its class. As we spring into break, to coworkers we cheer, Happy holidays to all and to all a normal new year!
