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Sophomore Adam Bruner, operations management and information systems major from Chicago, Ill., is also a prep cook at the Blackhawk Annex on campus. He plans on switching to a culinary or hospitality major after he found his original choice wasn't quite the right fit. "I thought I wanted to be a consultant, but I didn't like it," Bruner said. "It didn't light my creative bulb." His creativity in cooking includes specializing in cajun and classic french cuisine. "People should fin the best way to eat healthy and eat delicious."