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Portrait Gallery: Clem Deussen, Printing and Distribution Solutions

Clem Deussen, Printing ServicesWhat is your current position? How long have you been at UNT?

I’m assistant director of Printing Services, now Printing and Distribution Solutions.  I’ve been working at UNT for 20 years, and I started off at the fiscal plant. Then I came over to print services as a courier and worked my way up. At one point I left work for Tetra Pak  - producing juice boxes and such - and then came back.  I like meeting people and serving the university community. It’s nice working with such a good bunchof people.

 How long have you been barbeque aficionado?

I operate Bubbarosa BBQ. I used to do cook-offs, but now I just do it for fun and cater some weddings and events. For homecoming I’m barbequed for the Staff Council. I’ve been cooking since about ‘89 or ‘91, but I didn’t start catering until the mid ‘90s. It ended up being something on the side to get into; it’s really fun getting to meet a lot of people.

 Who helps you?

My mom Joyce, and dad Charles, or Big Clem, help. I’m Little Clem, even though I’m bigger than he is. My wife Janet, son Tyler, and daughter Cassi, also help out. We all live in Ponder, where I’ve been my whole life.

 What events do you attend?

I’ve done some concerts and the National Boat Races three years ago in Ft Worth. I do the Ponder Volunteer Fire Department’s fundraising Fun Day every year which is big one; I cook their briskets and sausage by the plate. I’ve been grilling for that since the ‘90s, when I was a member for 15 years as a volunteer firefighter. Barbequing for a heart transplant benefit dinner was my coolest event, because it got to directly help a friend of mine’s 13-year old son. I’ve been to the Ronald McDonald House to serve lunch and dinner on Christmas Day and Easter. We love serving dinner to the families there under circumstances you don’t know, getting to cry with them and tell jokes. Whatever they need, we do. I also cook brisket for the Ponder 4H and Ponder school cheerleaders.

 What’s your specialty? Is barbecue your favorite food?

Brisket. Usually after we cater a big event, we cook barbeque so much that we don’t like it. We smell and eat it all day, then go home and go grab Mexican food. When you cook a lot, you can sure get tired of it. 

 What are your hobbies?

I like to go on vacation, especially to Progresso, Mexico.

(Interview by Khashan Poitier, former student assistant, University Relations, Communications and Marketing.)

 

Posted on: Mon 11 July 2011

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