Mark Kopp, a 1979 Ohio State graduate, has been the Ohio Union executive chef for four years, and he is now involved with the changes that happen within the food service operations. ‘The Ohio Union used to be a cafeteria for all students and then vendors bought some space and now I work with Perks Deli and cater many on-campus events,’ Kopp said.The food service operations have done catering for Ohio State President E. Gordon Gee, Bricker Hall, various departments, football pre-games and picnics, he said.’During the summer we cater for 3,000 Special Olympics participants, including breakfast, lunch and dinner for three days,’ he said.The summer event keeps Kopp busy, but he and his staff strive to find more business with advertising for weddings and seminars.This work helps the food service operations to be self-sufficient and develop business ideas that all Ohio Union departments can benefit from, he said.’A sense of cooperation among the departments helps because resources aren’t as prevalent, and every little bit counts,’ Kopp said.Kopp tries to use OSU resources, such as getting eggs from the OSU poultry farm on Kinnear Road.’I feel better using OSU resources because I’m getting fresh products and I’m using resources from within,’ he said. ‘This looks better and benefits not only my department, but other departments also.’Additionally, Kopp helped with Woody’s Place.’Woody’s has been a real winner, and I think it represents a future Ohio Union,’ he said.Kopp decided to give something back when he started working for Ohio State and help with ideas like Woody’s Place.’Mark takes much pride in his work and is very creative with what he does and gets involved with,’ said Becky Parker, director of the Ohio unions.The staff wants people to think of the union as somewhere they want to come and new ideas and programs will help develop this way of thinking, Parker said.Kopp is also involved with the ideas for renovation in the union, but mainly focuses on catering and Perks Deli, she said.’There is a $15 million renovation to take place for a sound facility, and the ballrooms are first priority,’ Parker said. ‘This will help enhance business for catering and for Kopp.’