Working with 20,000 Matzoh Balls and a Safety Net

It’s 11 a.m., and Hilary Mikucki is starting her day in the kosher kitchen at Ziskind House by expertly placing a tray of chocolate mousse desserts in the walk-in refrigerator so they’ll be chilled for the dinner hour.

As the sole chef in charge of Smith’s kosher kitchen, Mikucki has learned the secret to keeping things running smoothly: being organized and knowing which “side” you’re on—the separate prep and cooking areas for meat and dairy that Jewish dietary law requires.

Across Elm Street at Clark Hall, Associate Dean of Students Becky Shaw welcomes a visitor to her office with her customary refrain: “Sit wherever you’re comfortable.”

Shaw, who previously served as director of residence life, begins her day by reviewing the latest “student of concern” reports about Smithies who may need assistance. The reports, which can be submitted by students, faculty or staff, are designed as a heads up to Shaw so she can connect those in need with the college’s “safety net” of services, whether it’s health care, financial help, or simply a supportive listener.

Mikucki and Shaw are recipients of this year’s Elizabeth B. Wyandt Gavel Awards from the Student Government Association. Since 1985, the award has been given at Rally Day to staff members whose contributions have had a profound impact on the lives of students.

In announcing the awards at the Rally Day ceremony in February, SGA Vice President Piper Corey ’25 cited numerous ways the two staff members have gone above and beyond to “make Smith a better, warmer, and more welcoming place.”

Describing Mikucki, Corey said, “She doesn’t just learn your name—she learns you. She notices when someone needs a little extra kindness, whether that’s through a hot meal, a listening ear, or simply making sure someone knows they’re cared for.”

Students view Shaw—who is retiring this summer after 20 years at the college—as “a source of wisdom, of humor, of warmth,” Corey said. “You walk away from a conversation with them feeling a little lighter, a little more confident, a little more sure that things will work out.”

We spoke to the award recipients recently during breaks in their busy schedules. Here’s what they had to say about their work at Smith.

“This is my 13th academic year here and I have my kitchen down to a science. I’m pretty organized, and I really care. I want to put out a nice meal! My day starts at around 11 a.m. and ends around 7 p.m. We have two kitchens with all separate equipment—even separate dish racks to keep the milk and meat separate. I always have to be sure I’m a step ahead. Like tomorrow, we’re serving tuna salad on croissants, so I have to make that today.

“I trained with the outgoing kosher chef and I ask Rabbi Bruce [Bromberg Seltzer, Smith’s Jewish student adviser] a lot of questions. I get a lot of good feedback. I guess the most popular dish is the apricot glazed salmon. We also serve blackened salmon and maple glazed salmon. (The herb crusted one is a secret recipe.) I also like cooking Thai curries.

“Before Passover, Rabbi Bruce will come in. I’ve got to clean everything and cover things we aren’t using. At Passover, we serve breakfast, lunch, and dinner and we’ll also do a Seder meal. For the number of matzoh balls I’ve made, I count 200 bowls of matzoh ball soup per month, times the eight months of the year the kitchen is open, times the 13 academic years I’ve been here.

“The best part of my day is just seeing all the students. I like getting to know them. I’m still in touch with a student who graduated 20 years ago. She stopped by when she was here for a visit. This place can be tough for students sometimes. I like to know I’m making a difference.”

“I started in this role around 2019 and every day is different. I wish I could tell you there was a typical day—sometimes I wish there was a typical day. The work can be hard, but I so enjoy it. Just seeing the growth in students. Smithies really do change the world!

“I’m really glad we have the student of concern system. The reports come in via a secure computer system and we meet with the class deans and staff at the Schacht Center. Sometimes the help students need is something really big, and sometimes it’s simple—just a listener, someone who believes in them. One of the things we do really well here is we have good safety nets. People care! Everyone wants our students to be successful.

“This generation of students has experienced the aftermath of 9/11, school shootings, racial injustice, the pandemic, Trump’s first term and now the second—there has been no predictability or certainty in their lives. And we wonder why so many experience anxiety and depression. What we need to role model is taking the time to listen and be your authentic self—that personal connection that doesn’t come through a computer or a phone.

“Students have helped me learn and grow, especially around issues of equity and inclusion. I’ve learned from them how resilient they are. I have mixed feelings about retiring. I will miss my colleagues and the students a lot. To be recognized by our students with this award is the greatest gift you could ever get. They are the reason we’re here!”