Julie Clugh began her career with Purdue Dining & Culinary on October 8, 1979, after answering an advertisement in the local newspaper for those seeking jobs. Forty-four years later, she’s still going strong as a member of the Dining & Culinary team at Hillenbrand Dining Court.
When Clugh started at Purdue, dining on campus looked nothing like it does today. Back then, students were required to eat in their residence halls and food was served cafeteria-style – a massive difference from the wealth of choices students enjoy today. Clugh’s first position with Purdue was in the dining room of Cary Quad. Since then, she has worked in nearly every dining room and dining court that has existed on campus.
Working in different locations has allowed Clugh to meet and work with people from across Dining & Culinary. Meeting and working closely with so many people are at the root of what Clugh says she loves most about her job at Purdue.
“Friendship,” Clugh says of the best part of her job with a smile on her face. “I’ve made a lot of friendships over the years.”
One of Clugh’s closest friends is Lisa Tetzloff, a former residential dining manager who now serves as a business analyst for Information Technology at Purdue (ITaP). Clugh and Tetzloff regularly go out to eat at favorites like Culver’s or Shellie’s Café in Lafayette. Clugh also stays close with friends from Windsor Dining Court, recently traveling to Mackinac Island in Michigan together, and enjoys talking on the phone and texting to stay in touch.
One of Clugh’s favorite Dining & Culinary traditions is holiday meals. She fondly recalls helping prepare for Winter Whispers, a formal dinner and dance held near Valentine’s Day from the late-1950s to the early ‘90s. While holiday meals can get busy, Clugh still finds time to share traditions, including with a friend who joined her for Hillenbrand’s Thanksgiving dinner this fall.
In her current role, Clugh works in Hillenbrand’s dish room, where she enjoys the fast pace of her work. When she isn’t too busy, she helps other areas of dining court operations with prep work for the next meal. She says interacting with students during her shifts is a highlight of her work.
“You get to know them a lot,” Clugh says. “I like talking with them about how their day’s going, how classes are going and what they’re doing for break. They ask me how my day’s going and we just talk.”
Clugh’s coworkers describe her as a people person and it’s clear that Clugh continues to value their friendship as much as they value hers.
“If you like working with people, this Is the place for you,” Clugh says.