Food, Friends, and Fun Highlight Late Night Breakfast
It was a record-breaking late night breakfast at Penn State York on Monday, May 2 when more than 150 students taking a breather from studying for finals consumed 25 dozen eggs, 11 pounds of bacon, and 5 pounds of cheese, 300 pieces of toast, and 7 dozen donuts. The cooking was done by some Penn State York faculty and staff, members of the Penn State York Alumni Society, and some guidance from David Platzer, head chef of the campus’ dining area, the Lion’s Den. Students were treated to egg, bacon, and cheese sandwiches, on wheat or white toast, donuts, coffee and soda. Some attendees were rebels and had their meal sans toast.
In addition to all the eating, there were plenty of musical performances and karaoke that kept things busy right up until 10 p.m. when the event ended. The Blue & White society raffled off a Penn State bean bag chair and the proud winner was Emily Robuccio who had accompanied her big sister, Anna, a Penn State York student, to the event. The late night breakfast has become a popular event on campus and provides a way for faculty and staff to connect with students and help them relieve some stress as they study for finals.
The late night breakfast began in 2009 when Todd Eicker, director of admissions, mentioned this activity during finals week had been a great success at a college where he formerly worked and thought it would be great at Penn State York. Eicker met with food service on campus, got some help from one of the campus alumni organizations, and the event was born.
The event was sponsored by the Student Activity Fee, the admissions office, the Blue & White Society, and the Penn State York Alumni Society.