At this annual event, UMW’s catering team, including Bess Luebke and Lury Williams (pictured), builds towering self-serve sundaes in plastic kiddie wading pools placed on tables under pop-up tents.
About 15 minutes before the event is scheduled to start, the team races to get the sundaes completed before the ice cream begins to melt. Pictured is Catering Executive Chef Rigoberto Mendoza (left) assisted by catering associate Roger Gelio Santiago putting the finishing touch on one sundae.
Four different sundaes—Super Turtle, Cookies & Cream, Banana Split and Fresh & Fruity—are created using more than 100 gallons of ice cream and about 80 pounds of chocolate, strawberry and caramel sauces; sliced bananas; chocolate chips; fresh strawberries; maraschino cherries; nuts; whipped cream; and, of course, sprinkles. Pictured is the Cookies & Cream sundae.
When the new students first arrived, they were stunned by the enormous confections, such as this towering Banana Split sundae, but it didn’t take long for them to rush them and start filling their bowls with heaping mounds of ice cream and toppings.
Students went from tent to tent trying each type of sundae and capturing all the fun through selfies and Instagram.