Tuesday was spent touring more locations on campus. Don, service manager, and Denise, procurement coordinator, gave a very extensive tour of MSU Food Stores. This operation is like a personal Sysco operation for MSU. The team that operates Food Stores does a lot all the way from bidding on orders to delivering product to different campus venues. As I learned about bidding and ordering principles in my coursework not too much really clicked until speaking with Denise about her role in the process. I understand the process on a deeper level and appreciate all of the work that goes in to procurement. After Food Stores, John, Dairy Store manager, gave a tour of all aspects of the cheese and ice cream making of the beloved MSU Dairy Store. John walked all the way through the trucks arriving with the milk to putting the ice cream or cheese in packaging. There was also a lot of sampling of ice cream flavors of course!
Wednesday was dedicated to touring the Sparty's locations around campus. Dennis, operations manager, took Sonny and I to the biggest of the Sparty operations all the way to the smallest. There are quite a few differences in capacity in the different size Sparty locations. Some can actually cook and grill foods and some can only offer prepackaged snacks. All together there are 21 locations around campus. After Dennis gave a tour of some of the locations and explained his role, Kelsey and Adam, student interns, toured Sonny and I around more of the locations and described their role in the Sparty's operations.
Thursday Senior Executive Chef Mike of the Kellogg Center gave a tour of the Spartan Hospitality group kitchen, the Stateroom restaurant and the private dining rooms in the Kellogg Center. The Kellogg Center houses many conference guests and does numerous special catered events. It is in general terms just a hotel on MSU's campus though. It is a very beautiful and multifunctional hotel! After touring the different aspects of the Kellogg Center with Chef Mike, Sous Chef Matt toured us around different aspects of the kitchen and explained Food Movers. Food Movers is a part of the Food Bank and a total of almost 20,000 pounds of food was donated in the 2009-2010 school year. After touring, Chef Matt invited Sonny and myself to eat in the Stateroom restaurant to experience the foods and environment. The Food Truck Face-Off was our next event! This was an event where the Executive Chef faced off against the Sous Chef of the Test Kitchen to see who could bring in more profit from their dishes being served. It was a very close race, but the white truck did win with the Executive Chef. Once wrapping up with the Face-Off, Sonny and I rearranged the furniture to prepare for a food demo with Executive Chef Kurt the next day.
Friday was spent prepping foods for the luncheon and chefs demo. Once the guests arrived Sonny and I were able to observe the cooking demonstration and assure that serving lunch went smoothly.
Executive Chef Kurt and Intern Ryan at the knife skills class.
Small section of the dry storage at Food Stores.
Some of the equipment used in the Dairy Store's production of ice cream and cheese.
A few of the specialty coffee mugs that Sparty's offers. About four mugs come out each school year.
The 2010 certificate with the amount of food donated and the cooler that holds all the items that will be picked up by Food Movers.
Food Truck Face-Off menus and the event just getting started.
Executive Chef Kurt and Gina talking at the luncheon.
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