Team Dining is made up of more than 500 team members, and everyone has a unique story that led them here.
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Forty One Years And Counting
From blizzards to high water, Rhonda Axtman has served the herd for more than 40 years.
In 1980, 18-year-old Rhonda Axtman graduated high school in the small town of Mott, North Dakota. On a whim, she decided to give the big city of Fargo a try, and got a part-time job at NDSU Dining in the dish room. Forty-one years later, Axtman is still serving the herd, with a quiet smile and a loyalty to NDSU that is hard to beat.
As the most veteran member of our Dining team, Axtman has helped in almost every area in the dining center. “My favorite position is serving people food,” Axtman said. But with a laugh and a shake of her head, she admitted that the dish room is her least favorite.
Axtman credits her team as the reason she has stayed at Dining for so long. “We have a good team here and all three dining centers work together so well,” she said. “Plus, we have great health insurance and benefits, like vacation and sick time.” One thing that Axtman is most proud of is that through 40 plus Fargo winters, she has never missed a shift because of a storm.
“Rhonda’s commitment to NDSU Dining is literally second to none. Rhonda is a pleasure to work with and incredibly knowledgeable. She knows all the Dining history about renovations, menus, events and staff and she has great stories and wisdom to share,” said associate director of Dining, Roxanne England. “Dining is fortunate to have Rhonda as such dedicated employee.”
Even though Axtman has experienced many things over the past 40 years in Dining, she said the recent happenings with COVID-19 will probably always stand out the most. “There were so many changes. We had to be very flexible and move around and just make it work.”
One of the most exciting things she has experienced over the years are the remodels and changes in the West Dining Center. “My favorite is the most current renovation. There are so many food stations to eat at and choose from. I think the students really like that,” she said. “When I started, we only had one station that served food… but there were a lot less students back then.”
Axtman has tried many recipes and menu items in her years, but she has three favorites: boneless wings, pasta and orange chicken. When it comes to dessert, she loves our cheesecake and Oreo cookie salad.
When Axtman isn’t on-campus, you might find her enjoying the races at the Buffalo River Speedway in Glyndon or Fargo’s Red River Valley Speedway. At home, she likes cooking and says lasagna is her signature dish.
NDSU Graduate Finds a Work Family at NDSU Dining
One retail manager’s story and his new favorites in the Food Court.
Family – that’s how retail manager Andrew Giddings describes his team. “Everyone is willing to help each other out and even when we don’t agree on everything, at the end of the day we come together to serve our students,” Giddings said. It’s the environment and the people that have kept him at NDSU Dining for the past seven years.
As a Fargo native, he jokes that his childhood home, high school, college, and career are all blocks from each other. Giddings graduated from NDSU with a bachelor’s degree in Business Administration and a minor in hospitality and tourism management. During his college career he interned with the F/M Red Hawks where he realized he enjoyed the food service atmosphere and the excitement of making it through a rush of business. “It was very fast-paced, we worked really hard for three hours and then it was over,” he explained.
A couple years later he returned to NDSU to further develop his professional skills, obtaining a bachelor’s degree in hospitality and tourism management. Shortly afterwards he applied for his first job at NDSU Dining. He got his foot in the door as a food service worker but was quickly promoted to night supervisor for the retail units. The food court provided the same fast-paced atmosphere he enjoyed about working for the Red Hawks, but with much better benefits.
Giddings found the Dining team to be hard working and supportive, “We all come from different backgrounds, every person contributes in their own way to create a really good product for our students,” he said. When he first started at Dining, he was not sure what opportunities were available, but has since advanced in his career several times, “It’s a really good place to work, there are plenty of options and opportunities for promotions,” he said. “You can make a career out of it.”
Over the past seven years, Giddings has taken on more responsibility in the food court and now serves as retail manager, which is responsible for all the food court and coffee shop locations on campus. As retail manager, Giddings helps plan and create the menus for each unit. One of the new menu items he is most excited about is the spicy chicken sandwich at Burgers at the U. “It’s a must-try. The chicken breast is bigger, better and pairing it with our house-made spicy mayo is just so good… I can’t wait for you to try it.” Giddings said with a grin.
Another thing he appreciates about working at NDSU is the opportunity to work with and meet student employees. “It is fun for me to learn about the student’s different backgrounds and their hopes for the future,” Giddings said.
You can usually find Giddings around his office in the Union, but when he is not working, you will find him sampling some of the latest brews from one of the many craft breweries in town. “Right now I am into sours or stouts, which are completely opposite but that’s what I like.” He said. A rock concert enthusiast, Giddings is also excited to see concerts coming back after the pandemic and already has tickets booked for a show in September.
Gidding’s Food Court Favs
- Twisted Taco: Spicy chicken quesadilla with chipotle ranch
- Pizza Express: Bacon cheeseburger pizza
- Hoagie Hut: Chicken cordon bleu sandwich
- Burgers @ the U: The NEW spicy chicken sandwich (but you can’t go wrong with the western burger)
From Le Cordon Bleu to NDSU
How a chance encounter led to a 20-year culinary career.
Twenty years’ experience, world-renowned instruction and international training—Patti Vetter’s culinary career has made her an essential ingredient for NDSU Dining. Today, Vetter relishes in sharing her knowledge with her team.
Vetter’s love for cooking started early. “Baking cookies with my mom and grandma, baking bread with my dad … that’s how it all began. Cooking brings people together. It just feels good,” she said.
Although a spark was ignited at a very young age, Vetter’s curiosity would lead her to a chance encounter that would change her life.
Vetter explained, “My dad was a commercial photographer and let me come along to a food styling shoot at a hotel in Fargo. It looked neat, and I thought ‘I want to try this.’” At 16 years old she tried it, and she hasn’t left the food scene since.
In the beginning, Vetter worked as a banquet prep cook, then a cook and then a chef. After a few years of working in the hotel industry, Vetter decided she wanted to hone and develop her skills, and she decided to do it at one of the most prestigious schools in the world, Le Cordon Bleu. Founded in Paris in 1895, Le Cordon Bleu is famous for providing the highest level of culinary and hospitality instruction. Vetter settled into the program at their Twin Cities campus, but the excitement wouldn’t end there. Two years into her program, she was personally invited to intern at the Sofitel Hotel-La Defense in Paris, France.
In her three months there, she was exposed to many different aspects of international cuisine, but predominately worked with modern Mediterranean and traditional French cuisines. “What’s interesting about traveling abroad and learning from them is that everything is different, but kind of the same,” she said with a laugh.
Vetter’s experiences abroad opened her eyes to the world, but she missed her family and her homesickness led her back to the States where she worked her way up to executive chef status. Her work continued to improve her culinary breadth of knowledge, but she wanted a new challenge that would allow her to develop leadership skills. Vetter went back to school and earned her bachelor’s in business management, which she credits as giving her a unique lens and a new perspective outside of just the cooking side of things.
It was at this point in her career when she joined NDSU Dining. “I had never experienced collegiate cooking. When I interviewed, I loved the people and the atmosphere,” she said.
One of Vetter’s favorite parts of the job is the relationships she has built with student team members. “I love being able to apply all of my cooking knowledge and skills to what I do here, and then share that knowledge with students. I love helping them get excited about food,” stated Vetter. “Everyone comes to work with a positive attitude, and does their best to make customers happy and satisfied. The entire NDSU Dining team keeps me coming back to work every day.”
Vetter is the chef manager at the West Dining Center and has been with NDSU Dining since 2019.
Eric Olson accepts chef manager position
16 years, 8 positions, and 1 outstanding team
I didn’t get here alone – that was the core theme of Eric Olson’s conversation as he talked about his 16-year journey with NDSU Dining.
In 2004, Olson made the trek from La Crescent, Minnesota, to begin his degree at NDSU. To help pay for college, he decided to work a few hours for Dining. Sixteen years later, Olson’s resume looks like an NDSU Dining organizational chart. Starting as a student associate, he has since held seven different positions.
“There are always opportunities that help set yourself up and give you the ability to get where you want to go. It’s like playing chess,” he said.
Olson must be a chess and chef master, because in May he will begin his eighth position in dining. He recently accepted the promotion of chef manager in the Residence Dining Center.
In a world of job and career bouncing, one thing has kept Olson at NDSU.
“The people. It’s an outstanding team. Everyone works so hard and is so selfless. This is a great place to work. Why would I want to leave a good thing,” he said with a smile.
Olson said the food industry can be cutthroat, but NDSU is different. “At NDSU, I have been surrounded by so many good people and I have learned from everyone in every position. They took a chance on me, they gave me confidence, they were patient with me. Everyone has been a huge cheerleader through the years,” he said.
When asked what he would want others to know who are just starting out, his advice was simple. “You’ve got to be willing to work hard and make your own luck, then take advantage of the opportunities that come along. Never say no.”
Olson begins his new position on May 3, 2021.