“The online ecommerce experience is competing with the in-store experience,” Makar said. “It’s going to be as good or better of an experience than it is in store. Ultimately, stores will adapt how they operate as more business comes through online.”
“You look at the floor, and it looks diverse. But there’s really no interaction with diverse team members — [they] aren’t going to lunch together, they aren’t collaborating together, they are not called on in team meetings …They’re kind of isolated.”
“Given I had never worked for a really large company, I had the image of these large firms as really well-oiled machines where everything was operating smoothly. It was reassuring and almost calming to see that there are mistakes along the way and no one’s perfect.”
Chen spoke to the lessons that students could take away from the program, including valuable soft skills such as interpersonal and communication skills, strong teamwork and leadership skills as well as hard skills including “business acumen from their mentors” and “how to implement industry practices in creating secure and robust software and designing impactful, user-friendly products.”
The state of the job market has become a concern for many students at Cornell who are facing internship cancellations and deferrals. However, students with certain majors who are pursuing their area of studies’ related fields — namely tech and finance — may have fewer worries than others.
As empty restaurant tables continue to collect dust in New York City, 60 miles east in Brookhaven, Long Island, Early Girl Farm is bursting with life. Tomato, eggplant and pepper seedlings are beginning to extend their leafy limbs out into the world as employees carefully prepare the soil, adjusting its mineral levels and incorporating nutrient-rich compost to create optimal growing conditions for this summer’s crops. Patty Gentry, a former restaurant owner and chef turned professional farmer, owns and operates the small but mighty farm, which provides seasonal, organic produce to restaurants in the New York City Metro Area. 2020 marks Patty’s tenth year as a professional farmer. She is an expert in her field, who understands the science of organic farming down to the microscopic levels of soil composition.
“At the end of the day, I had to take a job I didn’t really want coming out of school at a pay rate that I probably didn’t want either,” Nolan said. “But I suppose that’s part of what made me an attractive candidate.”
After competing against other highly qualified students to land a coveted spot in an exclusive business club on campus, Cheick Camara ‘22 noticed a glaring issue within the organization: a lack of diversity.