Holidays revolve around tradition. They are a time to come together with friends and family, reflect on what we are grateful for and celebrate those who we hold dearest. At the center of many holiday celebrations is one unifying and universal thing: food. Purdue recognizes the importance of food every year with their holiday meals at the dining halls. Months of preparation and dedication go into crafting the perfect sentimental meal for students and staff alike to share. 

Ashley Sarjent, the associate director of culinary operations at Purdue, shares with us the intensive preparation involved in bringing the campus some holiday comfort. 

“We start planning in the summer,” Sarjent explains, “We have to forecast and plan for how much turkey, ham and pie we’ll need and then we secure that with vendors. This year we ordered 5,000 pounds of turkey. Team members from each dining court have the opportunity to add some extra flare to the menu, and leading up to this people have to plan every element of the meal; from when we put in the turkey to how many pies we need. That way, when we bus and serve the menu, everything goes smoothly. The actual production and execution of these meals go up to the very day of the meal.” 

Though meals are traditional, there is still creativity that goes into the selection of the dishes provided. Outside of accommodations for different diets, Sarjent speaks to some of the other freedoms chefs have in the kitchen. 

“Though Thanksgiving is traditional, a lot of halls take that base starting point and add their own unique touches," Sarjent explains. "We have brie cheese being added to the salad bar this year. We’re also serving pumpkin mousse in addition to the pumpkin pie.”  

Sarjent expands on some of the other considerations that go into selecting desserts.

“We need to be considerate of students with allergies," Sarjent says. "That means this year we are making sure to have gluten free options. In general, chefs can be creative with the desserts provided. We like to ask what the chef is feeling. It always starts with a theme, like a hot chocolate bar, and then we take it from there.” 

Holiday meals extend far past the act of eating fun food. There is a much deeper importance behind each meal, and every forkful goes towards cultivating a sense of community and unification.  

When asked to reflect on the importance of holiday meals, Sarjent says, “The most important piece of the pie when it comes to holiday meals is the tradition behind it. Students that have been here in the past experience holiday meals and are excited to have them again. Alums actually come in to enjoy holiday meals. We have the chance to get together and celebrate with friends. It’s a different kind of meal. It is also an excellent opportunity for international students to share in an American tradition.” 

Not only do students get to experience togetherness during the holiday season with the five dining halls Purdue offers, but so do the staff working there. One of the long-standing traditions that dining hall staff partake in is a dinner that they share together before the holiday dinner is served to the student population.  

“The whole team lines up tables together to eat a meal before serving the students,” Sarjent fondly shares. “Normally we don’t sit together during our meals and we may not always have the opportunity, but during the holidays these staff members eat together after carving a lot of turkey and whipping up all the mashed potatoes. We sit down together all intermingled and sit and talk and enjoy a good meal. It builds a team. I still have photos of our thanksgiving meal together. It builds camaraderie. When you work in a dining court and you’re about to serve 2,000 people, you have to band together."

Tradition is at the forefront of the Purdue spirit. Every year, we can thank our dedicated dining hall staff for the ability to partake in a holiday meal at our favorite home away from home and enjoy time with those we hold close during some of the most magical times of year. 

Written by: Hannah Williamson, writing and communications intern, Student Life Marketing