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The Pollening

by Betsy Chapman

In this Issue:

  • The Pollening
  • Welcome, Class of 2029!
  • Secrest Artists Series on Weds. evening
  • Study plan help for first-year students
  • Chef from The Pit goes to national competition

This morning was all about spring rain, which we badly needed. Even so, not sure it is the way your Deacs wanted to start the week. But the rain is good, as it helps clear out pollen, which is starting to show itself in force. Read on…

The Pollening

Longtime Daily Deac-ers know that there are certain times of the year when I bring out this oldie-but-goodie: The Twelve Seasons of North Carolina.

The Twelve Seasons of NC - "The Pollening"

We are not yet at the point where there are tumbleweeds of pollen all over the sidewalks and in the streets, but that time is coming. As I look out my living room window towards my trees, I see big clumps of pollen just waiting to fall.

So if your Deac has allergies – whether those were preexisting or something new now that they are exposed to the different pollens we have here – it is time to be sure they have their antihistamine of choice at the ready.

Welcome, Class of 2029!

My sources tell me that admissions decisions were released in the portal on Friday night, so there are a whole lot of new Deacs headed our way! If you are the parent or a family member of an accepted student, we welcome you!

The Admissions Office has a website set up for accepted students, and it has important information about how to enroll, as well as signing up for Campus Day (April 4 and 11), and so much more. This is a great video snapshot of Campus Day. Pro tip: be sure to check the forecast before you come to campus so you are prepared for the weather; layering is a great strategy.

Secrest Artists Series on Weds. evening

We have a Secrest Artists Series event coming up this Wednesday at 7:30 p.m. in Brendle Recital Hall of Scales Fine Arts Center:

“Frenchman Thomas Dunford is a rising star of the European early music movement, and a dynamic and charismatic performer of Renaissance, Baroque, and modern music on the lute. His concert will feature works by Dowland, Bach, and their contemporaries.”

Tickets are free for students but should be reserved in advance. Having access to world-class musicians for free is a perk that will not exist for your Deacs once they graduate, so encourage them to take advantage now!

Study plan help for first-year students

Our CLASS (Center for Learning, Access, and Student Success) team will be holding a session for first-year students on planning their study strategies. P’28s, encourage your first-year Deacs to go if this would be helpful.

5 day study plan workshop 3/27/252:30 pm Babcock Hall lobby

Chef from The Pit goes to national competition

Here’s a happy story to close out the day: Chef Jonathan of The Pit is headed to the national cooking competition of ARAMARK, our dining provider. I first learned the news when someone shared this text:

Chef Jonathan won as top chef at The Pit and will be headed to an ARAMARK national cooking competition in July

And today I saw a fuller account of the story, which was shared on Deacon Dining’s social media:

“Huge congratulations to our very own Chef Jonathan Burns here at Wake for winning Gold at the Harvest Table Regional ACE Competition! 🏅

After months of preparation, ten chefs from across the country—representing their schools and culinary teams—traveled to Elon University for a high-stakes culinary showdown. Each chef had just one hour to prepare four identical plates using only one whole chicken and a general pantry. Judged by the American Culinary Federation, the competition was fierce—but Chef Burns rose to the top!

A proud North Carolina native, Chef Burns brings passion, creativity, and heart to every dish he creates. Trained at a local ACF culinary school, his journey has taken him from shoveling coals in BBQ pits to preparing multi-course meals for celebrities. Now, as our Culinary Director, he’s committed to prioritizing third-party certified products and supporting sustainably operating small-scale farmers—building trust and transparency in the origins of our food.

This July, he’ll head to the Culinary Institute of America in Napa, CA to compete on the national stage—and we’ll be cheering him on every step of the way.

We’re so proud to have Chef Burns leading our kitchen. His dedication to the craft and to conscious cooking is truly inspiring.”

Congratulations, Chef!

Wishing you a great week wherever you are!

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