Division of Finance and Administration
Week of July 25 - Day in the life of Mary DeLorge
Mary de Lorge is one of the few people that can be called a dessert expert. Toffee crunch cake, lemon bread pudding, death-by-chocolate cookies, pecan pies and apricot bread were just some of the confections this baker made for the Valdosta State University catering services. And the best part was that she made it all almost entirely from scratch.
De Lorge, who retired in August but will be returning to her job at the end of summer, learned to bake by cooking for her three sons. After several years of cleaning houses, her brother-in-law told her she should get a job with more security, which led her to VSU.
De Lorge likes to start her day early. When cooking for an event on campus, she would come to work and have the ovens turned on by 5:30 a.m. Three dessert items would be prepared for lunch, and after those were completed around 10:30, student workers would take them wherever they needed to go on campus. Once the first round of desserts was finished, she would begin preparing three more for dinner.
"I like to provide people with good homemade desserts that are not frozen or packaged," de Lorge said. "I try to make them the best I can so people attending the events will be pleased and will want to come back for more events." Feature article and picture by Jason Tillman, Summer Journalism Intern
Feature article and picture by Jason Tillman, Summer Journalism Intern
