THE FUTURE

Manny Neundorf wants to use his HTM degree to see the world, and he plans on making that dream come true.

Neundorf, a junior from Edmond, Oklahoma, was adopted. He hopes to someday work in the resort industry in Mexico and build a deeper connection with his own cultural heritage. But first, he wants to complete his degree.

Despite having worked in kitchens throughout Edmond as a teenager, Neundorf wanted a degree so he could one day manage the restaurant, not just work in it. At OSU, he has learned accounting, health and food safety, and restaurant operations.

He currently works at Planet Orange, another student-run restaurant on OSU’s campus, and is using the skills he is learning there to prepare for his career. He credits HTM’s unique curriculum with making sure he is ready for whatever comes.

“At some point, I will be expected to run the restaurant. And if I really want to do that, I have to be capable,” Neundorf said. “So I’ve really used this job as sort of a way to experiment, a way to learn things, a way to grow. And I’ve had a lot of growing moments.

“I’ve really tried to take full advantage of that job. And they’ve given me room to fail, which I really appreciate because not a lot of jobs have done that.”

Thapa said allowing room to experiment and learn is what empowers graduates to succeed. The restaurant business is competitive, but OSU graduates have the edge.

“At OSU, we encourage our students to dream big,” he said. “But the dream is just the beginning. We show them how to make those dreams into reality and share their passion with the world.”

FOR MORE INFORMATION on the HTM program, go to business.okstate.edu/departments_programs/htm/

And to learn about the OSUIT Culinary Arts program, head to osuit.edu/sash/culinary/