{"id":5531,"date":"2022-07-14T14:34:43","date_gmt":"2022-07-14T13:34:43","guid":{"rendered":"https:\/\/blog.lboro.ac.uk\/students\/?p=5531"},"modified":"2022-07-14T14:49:55","modified_gmt":"2022-07-14T13:49:55","slug":"starting-something-new","status":"publish","type":"post","link":"https:\/\/blog.lboro.ac.uk\/students\/societies\/starting-something-new\/","title":{"rendered":"Starting something new"},"content":{"rendered":"\n

Hi, my name is Ash \u2013 I\u2019m a part-time finalist studying Sport and Exercise Science, due to graduate this summer. There\u2019s an amazing number of clubs and societies to join during your time as a student at Loughborough \u2013 or start!<\/strong><\/p>\n\n\n\n

The studies that brought me to Loughborough \u2013 Sport and Exercise Science \u2013 tie close to a wider interest in cooking, baking, and bringing people together. During secondary school, I had been running a food blog, where I would challenge myself to create thrifty and\/or more nutritious twists on classic recipes. I am lucky to not have any dietary requirements or allergies, but my family and friends do (and have different restrictions!) so I had lots of different angles to experiment from.<\/p>\n\n\n\n

\"Pictures<\/figure>\n\n\n\n

I didn\u2019t immediately realise I could start a society. Like many other students, my first introduction to the Societies Section was via the Activities Bazaar. In my first year, a cooking and baking society didn\u2019t yet exist \u2013 however, my hobbies naturally lead me to meet others with similar interests within my hall. In our Freshers group chat, I asked if anyone had some nutmeg I could use in a pumpkin pie. One of my now closest friends, Teiba, offered for me to use hers. To say thank you, I brought her some pumpkin pie that I had made, and she invited me inside for a coffee and to have a chat!<\/p>\n\n\n\n

That meeting \u2013 and my cheeky request for an ingredient \u2013 got the snowball (doughball?) rolling to begin Cook \u2018n\u2019 Bake. Teiba had been hosting groups of friends for themed food nights at her flat already, so it was a concept we expanded upon from Falkner Eggington. With some guidance from the third years living with me, we planned a visit to the LSU Societies Office to ask them how we go about establishing a society, and what the requirements were.<\/p>\n\n\n\n

After spreading the word via our hall and courses, we had our founding meeting (in a kitchen, no less) where we brainstormed ideas for the society, how we would aim to run our core activities (cooking and baking) and discussed who was interested in a committee role. Naturally, many of us brought homemade snacks to share\u2026!<\/p>\n\n\n\n

Becoming a society<\/h2>\n\n\n\n

We officially established as a Society after the Refreshers Bazaar in 2018, with 26 members in our first year. As a first year Co-Chair, I had a lot to learn about room bookings, risk assessments and leading a team. It was fantastic experience and all members and committee involved in handling or cooking food had the opportunity to obtain a Level 2 Food Safety and Hygiene certificate used in industry at no cost.<\/p>\n\n\n\n

\"Student<\/figure>\n\n\n\n

One of the funniest \u2013 and most challenging to plan \u2013 events of that inaugural year was an event where we took over a room in the Union (now the Lounge) where groups and couples were fed a three-course meal (with a menu of choices!) by the Cook \u2018n\u2019 Bake committee, accounting for allergies and other food preferences.<\/p>\n\n\n\n

Other stand-out events in the first year included a pizza workshop (feeding 40+ students for just \u00a316!), microwave baking and a trip to the BBC GoodFood show.<\/p>\n\n\n\n

What was an official membership of 26 grew to over 120 members in our second year. Economies of scale are real with food \u2013 and so we were able to keep our membership affordable while offering an increasing range of opportunities to our members, and we always kept dietary inclusion in mind, offering gluten free, vegetarian, vegan, and other options. Events were also designed to try and help students living in catered halls to still have opportunities to get stuck in, and any competitions were light-hearted and engaging (we collaborated with the Design Society once for a cake-construction challenge \u2013 Sprint Bus made from cake, anyone?!).<\/p>\n\n\n\n

Our Society was established around a simple set of ideas \u2013 learning basic (and advanced) culinary skills, expressing creativity, and embracing curiosity. Committee members had skill sets they took an interest in, but it was our members that amazed us with what they could make in even the smallest of kitchens. My go-to marketing message catchphrase was \u201cwhether you want to learn to boil an egg or are an aspiring Michelin star chef, we want you!\u201d. Subsequent committees have run with this ethos and run amazing events of their own and overcame the difficulties of isolation and COVID by running online \u201ccook-alongs\u201d.<\/p>\n\n\n\n

Becoming award winning<\/h2>\n\n\n\n

Cook \u2018n\u2019 Bake won Society of the Year 2018\/2019, following our previous year\u2019s Best New Society Award in 2017\/2018. The pride and smile on my face in the photos from that night are yet to be matched. Years later, I\u2019m so proud of what we had achieved. Cook \u2018n\u2019 Bake has a firm place on my CV and has led to many interesting discussions since!<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

I\u2019m grateful to all the committee members I worked alongside \u2013 and we all developed so much confidence from running events and workshops for so many people. Cook \u2018n\u2019 Bake events saw workshop attendances regularly between 40-60 students. We balanced each other out well, and each helped one another through the peaks and troughs of our academic and personal lives as well alongside the logistical challenges of planning events, purchasing ingredients, testing recipes, advertising, creating content, instructing, and entertaining \u2013 and then washing up \u2013 for so many people.<\/p>\n\n\n\n

Alongside my degree, a bit of part-time work and the Society, I was experimenting with a protein brownie recipe that would become the cornerstone of my business idea, Bake Balance. The encouragement, ideas and input from the Cook \u2018n\u2019 Bake committee, members, and the wider student community I was involved with helped me take this from a delicious idea to a piloted start-up in my second year. The LSU Enterprise Section helped me refine my ideas and action the launch of my protein brownie (and blondie!) by post service, as the LSU Societies Section helped with the development of Cook \u2018n\u2019 Bake.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Essentially \u2013 I\u2019ve been working on carving out my own niche in the overlapping worlds of sport, nutrition and food, and University has been the perfect playground to experiment. As I draw towards my graduation this July, I have a lot to look back on and be thankful for \u2013 and the opportunities Loughborough presented to me have me feeling prepared for life as a graduate and my ambitions as an entrepreneur.<\/p>\n\n\n\n

Now is the time to start something new, without placing too much pressure on yourself. The business I started in my second year drives so much of what I do, but I am not actively selling right now as I was in 2018\/2019 \u2013 starting something might mean launching and re-iterating, or beginning, stopping, reflecting, and later being inspired to start something entirely different. Effort is never wasted, as it will set something else in motion.<\/p>\n\n\n\n

I will be the first to say I had absolutely no idea how to start a Society, and I set foot in my first Activities Bazaar with a view to join something already established. Never be afraid to ask for help \u2013 your passion will shine through and we\u2019re lucky to be part of a university that develops you academically and more generally.<\/p>\n\n\n\n

Starting your own society<\/h2>\n\n\n\n

If you\u2019re interested in creating your own Society, look at what current societies are available and make sure you\u2019ve got your own niche. In terms of membership, a food-based society clearly benefits from the everyday requirement of nutrition, but any interest, activity, or hobby you are passionate about could open an amazing chapter for you and other students. <\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Being business-minded can be a serious strength for any committee member, as it helps you to think about your society (or club) in a holistic way. It\u2019ll help you establish (or grow) your current membership, and help you focus on the value you aim to provide members and wider stakeholders. If it\u2019s your own business you\u2019re looking to start, the LSU Enterprise section runs a variety of networking, up-skilling and showcase events and can provide 1:1 guidance.<\/p>\n\n\n\n

Trying a new activity could introduce you to lifelong relationships, career opportunities and hobbies. Have fun and enjoy your time at Loughborough. It will fly by faster than you might imagine \u2013 now\u2019s the time to make an impact!<\/p>\n\n\n\n

\n\n\n\n

Find out more about LSU Societies<\/a>.<\/p>\n\n\n\n

Find out more about LSU Enterprise<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

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