By Connor Behrens
By day, Lizzet Aguillon keeps the wheels turning at The University of Texas Medical Branch’s School of Nursing as project research manager. In this role, she’s the behind-the-scenes force ensuring that studies stay on track—managing everything from Institutional Review Board submissions to interview scheduling and documentation.
“A big part of research that people don’t always expect is how much planning and behind-the-scenes work it takes,” she said. “There’s a lot that goes into keeping things on track, like tracking documents, coordinating schedules and making sure everyone’s using the right version of a form.
"Even small changes, like editing a flyer or updating a question on a survey, often need formal approval," she added. "It takes a lot of patience and a good amount of puzzle solving to keep things moving.”
Her path into research was inspired by her sister, a research nurse. Watching her navigate different studies and constantly learn new things sparked Aguillon's interest. Now, she brings her own methodical, detail-oriented style to the work, often juggling multiple moving parts.
Outside of UTMB, however, Aguillon plans and coordinates something entirely different—an arrangement of cured meats, fresh fruit and edible artistry. What started as a fun treat for a girls’ night has grown into a creative outlet: crafting charcuterie boards.
“I’ve always loved being creative, whether it’s with cheese boards, floral arrangements or building Legos,” she said. “It’s just one more way for me to play with colors, shapes and textures”
For Aguillon, the process of building a board is just as fulfilling as the final product.
“I really enjoy the planning part,” she said. “I think about the colors, what kind of board or plate I want to use and even how I’m going to cut and arrange the cheese. It’s a way for me to slow down, be creative and get into a good flow. Plus, I love how every board turns out different.”
Aguillon even recently taught her first charcuterie class as part of the School of Nursing’s staff Lunch and Learn.
“It was fun, a bit chaotic, but it made me realize how much I enjoy sharing how I make my boards and the tips and tricks I’ve picked up along the way,” she said. “From folding meats to assembling the perfect bite of Manchego, prosciutto and fig spread on a cracker.”
Her top tips for beginners?
- Make sure to keep it simple and playful
- Stick to three cheeses. One soft, one hard and one that’s a little funky or different
- Fold your meat like roses or ribbons. There are lots of how-to videos you can find on social media
- Fill in the gaps with fruit, nuts or anything with a little crunch
- And most importantly, have fun with it. Don’t aim for perfect, just aim for delicious
Whether managing research timelines or layering brie beside blueberries, Aguillon brings a mix of care and creativity to everything she does. And while her research work contributes to science and health, her charcuterie boards do something just as essential: They bring joy.
“Watching people’s reactions when they see the finished board is the best part,” she said. “Hearing someone say, 'This is too pretty to eat' never gets old. It’s a nice feeling knowing that something I put together can make people smile.
"Having a hobby is important because it gives me something that’s just mine," she said. "It allows me to be creative in a way that’s fun and low pressure.”
Her advice for anyone nervous about trying something new such as charcuterie boards?
“Go for it,” she said. “Worst case, you’ve got yourself a slightly more expensive Lunchables. Best case, you discover a new hobby you actually enjoy. Don’t stress about it looking perfect. Lopsided salami flowers are still cute. Just have fun with it.”
 |  |  |
 |  | From top left: Christmas board, wedding grazing table, graduation board. From bottom left: Halloween board, baby shower grazing table |