A new kind of agricultural student
Cheyenne Lentz, Student, Food Science
Department of Food Science
UW-Madison College of Agricultural and Life Sciences
3:01 – Total Time
0:15 – A non-farm background
0:22 – Finding the agricultural college
0:46 – One new thing
1:08 – Become a farmer
1:29 – What happens after school
1:52 – Favorite recipes
2:09 – Putting college to work
2:34 – A better chef
2:51 – Lead out
The student experience at the College of Agricultural and Life Sciences. We’re visiting today with Cheyenne Lentz, student in Food Science, here at the College of Agricultural and Life Sciences, Madison, WI and I’m Sevie Kenyon.
Sevie Kenyon: Cheyenne, give us a little background on yourself.
Cheyenne Lentz: I come from Franksville, WI; it’s a small town in Racine County.
Sevie Kenyon: What brings you into the agricultural college?
Cheyenne Lentz: I came here not really knowing what to expect. I was originally interested in being a chef someday and so I randomly picked Food Science on the website and I was introduced to this new world of agriculture and I’ve kind of learned a lot about the behind-the-scenes part of the production of food.
Sevie Kenyon: Can you give me an example of one thing that’s just really brand new to you?
Cheyenne Lentz: Going to this conference called Agriculture Future of America, I met people from farms and they would just tell me about them being, like, a third or fourth generation cow farmer. And I had never heard anything about farming at all and so it was just kind of a shock that there’s so many generations.
Sevie Kenyon: Is this interesting enough to cause you to become a farmer?
Cheyenne Lentz: Unfortunately, no. I’m more interested in the after production, kind of, using that food to make my own recipes but I would like to let people know about the pre-production because I think a lot of people take it for granted and just eat what they get on the store shelves.
Sevie Kenyon: Give us an idea of what you might want to do after you get out of school.
Cheyenne Lentz: Right now, I’m thinking I would like to either go on to culinary school and also I would like to have a radio show, which would kind of be [about] teaching others the healthy aspects of cooking and also sharing with them recipes. So, they’re kind of getting the background of agriculture and learning how to make new recipes themselves.
Sevie Kenyon: You want to be a chef; what kind of recipes do you like?
Cheyenne Lentz: My favorite types of recipes would be baking recipes. I’m really famous for my apple strudel cheesecake and my friends just go crazy over that one.
Sevie Kenyon: How do you think you can use this new found interest in agriculture in this radio show and restaurant?
Cheyenne Lentz: I think it would be a way for me to communicate with my customers that come in. I could share to them about what happened that they have this piece of chicken on their plate. I just think that more prepared with people about the background of food.
Sevie Kenyon: Do you think this touching on agriculture will help you be a better chef?
Cheyenne Lentz: I think it will help me appreciate more where my food comes from. It might help me be a better chef because I’m using the ingredients and thinking about where they came from. I think it’s just a new aspect, a new perspective, to look at cooking food.
Sevie Kenyon: We’ve been visiting with Cheyenne Lentz, student in Food Science, University of Wisconsin in the College of Agricultural and Life Sciences, Madison, WI and I’m Sevie Kenyon.