Just like the saying, "go with the flow," that is exactly what we did on Monday. Our plans to help with taco taste testing with Rob Landolphi and Ron Swiller changed upon our arrival for the day (don't worry, we still got to eat tacos...keep reading). So instead, we met with Amy Gronus in Gelfenbein Commons to work on FoodPro recipes to look at nutritional information for the many recipes that UConn serves. The program used to be called "Healthy Husky," but is now being changed to, "Smart Check," which will give students the chance to look at what foods they are eating and the nutritional content of these foods.
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| Nicole Working on FoodPro with Amy Gronus. |
Tuesday
Tuesday came and went quickly as our two-day series in Chuck and Augie’s, the restaurant in the Student Union, began. In back of house, we created our own salad to be a special for the week. Our salad consisted of spinach, feta, roasted walnuts, candied tomatoes, red peppers, red onion, and a honey balsamic dressing. YUM! The spinach was right from the Spring Valley Student Farm. We had a great day working with the staff, they were fabulous! One of the chefs, Chef Tyler, heard we didn't like brussels sprouts and immediately made a plate for us to make us like them. Needless to say when cooked by a great chef, they are wonderful! We truly enjoyed Tuesday in Chuck and Augie’s!
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| Salad selfie |
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| Our feature Salad |
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| Chef Tyler made us try brussels sprouts |
Wednesday
Day 2 of 2 in our Chuck and Augie’s series, this time, front of house! We began at 8 AM with Chaz and Dan, the assistant managers of Chuck and Augie’s, and learned about their morning tasks before they open for lunch at 11 AM. We also learned about the rich history of Chuck and Augie’s and how it applies to the community of Storrs. We worked as hostesses with the manager, Roselyn Lamont. Roselyn will be retiring in the fall, and man, is UConn Dining Services losing a gem, or what? Chuck and Augie’s is like a child to Roselyn, as she helped to bring the rich history of Storrs into the restaurant. After that, we walked upstairs of the Student Union to the Test Kitchen where Rob Landolphi and Ron Swiller were cooking away to test the tacos for UConn’s very first food truck. We tried 12 different tacos and 1 dessert. Nicole and I made comments on the tacos, for a student’s perspective on the tacos. What an awesome experience!
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| Sarah, Manager Roselyn, and Nicole |
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| The Master Creators themselves: Rob Landolphi & Ron Swiller |
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| Our Taco Waitress & Director, Carol Cronin |
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| Cinnamon Churro with Apple Filling |
Thursday
Thursday was the start of another series, day one of two in UConn's Bakery!
We got to the bakery
early in the morning
and immediately started brainstorming
with Eric Merkle, the Bakery Manager, for our themed meal (After my
first sip of coffee, of course). After that, Nicole and I wasted little
time getting started on some decorations for the cake/cupcakes. We made
petals and vines for flowers and then worked
on
printing tiki graphics for our
cup
cake
s
.
The tiki pictures were printed on “sweetheart paper,” which was then
pasted onto fondant with water. We made about 200 of those.  |
| Decorating for our Theme Meal! |
Friday
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| Sarah braiding bread! |
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| Braided bread! |
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| Rolling dough to make bread! |
Weekend: Nicole's Adventure to New Jersey
My weekend adventure took me to Point Pleasant, NJ to meet up with friends to go to the beach, go shopping, and enjoy a relaxing weekend! I also indulged in some delicious food at the Brick House Tavern + Tap Restaurant which was amazing!!
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| Bison Burger with Jalapeno Cilantro Mayo & Tater Tots (Yum!) |
Weekend: Sarah Hits the Big Apple
On Friday afternoon I hopped on a train and met some friends in NYC for the weekend! We ate our weight in pizza, visited museums and walked miles and miles around the whole city. It was nice to see some familiar faces from back home and relax in the city!
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| Exploring The Met! |
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