Northwestern Mutual Intern Development Week
The last week of May was a busy one here at the Fox Club! We had the pleasure of hosting a week-long training and development session for Northwestern Mutual. About 55 interns arrived each morning and spent the entire day equipping themselves with the skills to be a successful intern within the financial landscape.
Guests arrived each morning with a continental breakfast ready to go, which included, fresh fruit, assorted pastries, delicious bagels, warm coffee, and juice. Tables and chairs were set up classroom style with white linens and pitchers of water set at each table. Northwestern Mutual presenters used wireless microphones, the projector screen and TVs for presentations. They even put together a nice slide show featuring each intern which we looped on our videoboard for everyone driving on the highway to see!
A lunch buffet was served each day at noon which consisted of:
Monday: Field of Greens
Fresh garden salad with traditional toppings and assorted dressing. Premade sandwiches including ham and Swiss, turkey and cheddar, and Caesar wraps. Accompanied by cold pasta salad, sliced tomatoes, romaine lettuce, sliced red onions, pickles, and kettle chips. Followed by an assortment of fresh oven baked cookies and brownies.
Tuesday: Italian Buffet
Tossed garden salad, fresh baked garlic dinner rolls served with broccoli and past alfredo, spaghetti with meatballs and savory chicken parmesan with marinara and four cheese blend. Finished with freshly baked cookies and brownies.
Wednesday: South of the Border Buffet
Included soft shell tacos, spicy beef and shredded chicken, warm nacho cheese, jalapenos, black olives, onions, tomatoes, shredded lettuce, salsa, guacamole, shredded cheese, sour cream, and tortilla chips. Served with a side of southwest corn, finished with assorted desserts.
Thursday: Field of Greens
Friday: Ballpark Buffet
Cher-make brats and grilled hamburgers served with all the classic ballpark condiments and freshly baked buns. Included cold pasta salad, baked beans, and kettle chips as a side as well as assortment of fresh cookies and brownies.
Each day, the interns did a fantastic job refueling themselves and clearing out the buffet line. Our staff worked hard to keep the buffet full and we were thrilled to have had hardly any wasted food.
After lunch, training and development resumed for the rest of the day until about 4:30p when it was time to head home, get rested and do it all over again the next day.
