Monday (6/29)
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| Salad Prep |
Starting my week off right at the Commissary! The Commissary
is where production takes place for the eateries and for catering; within it
includes hot food production, bake-shop, cold food production, and prep for the
grab and go items. The first half of the morning I was preparing grab and go
items. I was
able to make sandwiches, salads, wraps, and frugurts (graham
cracker crumbs, yogurt, and strawberries). Time flew by doing this and it
really helped me better understand the grab and go items and will assist me
with the grab and go project.
I also spent some time today shadowing Chef Rich Dwyer. He
explained to me the daily operations and how it differs when school is in
session. We also walked over to the new Health Center eatery, which just opened
up today!
The Commissary also sends out product to the eateries. The
eateries place their orders in the day before and those items get delivered the
next day. Today I spent some time in the stock room putting large shipments
away and learn about their ordering process. I also got to help put orders
together to be delivered to the eateries in the morning. I really enjoyed
getting a lot of hands on experience today!
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| Items laid out for the orders |
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| Order for a specific unit |
Tuesday (6/30)
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| 'Tween the Pages |
From Commissary to Eateries! Today we are exploring how the
eateries operate on a day-to-day basis. We met with Tamala (manager of the
Campus Eateries) this morning and she explained the basics of the eateries. From
there she took us out to different eateries to see for ourselves how they
operate. I was in the library eatery today, ‘Tween the Pages. It is a small
eatery that sells grab and go items,
convenience items, as well as hot foods
and specialty made coffee. There I learned how orders for the eatery are placed
everyday, how it runs during the school year, and how to make some of the specialty
items at that location (aka I got to play with the espresso machine). It was
interesting to see how a smaller unit operates compared to some of the larger
dining halls.
After working in the eatery for a while, we were able to sit
in on a couple interviews! I like sitting in on interviews; being on the other
side I have really gotten to see what an employer is looking for in a
successful candidate.
By this time, it was time to start closing down the
eateries. I went around with Ellie and she showed me what they do to close down
an eatery at the end of the day. Basically, they check the unit to make sure
everything is shut off and cleaned and they close down the registers and even out the banks. We went around to a couple of the eateries and did this until all of
them were closed (we even got ice cream when we went to the Creamery!).
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| My weekly ice cream - today, mint chocolate chip! |
Wednesday (7/1)
How is it the first day of July already?! Time is flying by!
I started off my day by having my midpoint evaluation with
Kris and then I was with Danielle, one of the dietitians, for the rest of the
day!
Danielle had me working on Food Pro for most of the day and
I learned a lot! Most of my work was for the Opening banquet. I spent some time
looking up everything that was going to be served at the banquet and make a
document with all of the ingredients and allergens so that the foods could be
properly labeled. For questions we had about certain items we went and talked
to Chef Don who was able to tell us a little more about those foods that were
being served. I also was able to input some recipes into Food Pro; this gave me
a deeper understanding of how to properly write recipes and was helpful since I
am now writing recipes for the closing banquet.
It was awesome getting to work with Danielle and some of the
other dietitian assistants today! Since I am studying to be a dietitian today
was really great for me to get some hands-on experience and to ask questions!
Thursday (7/2)
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| Ingredients for Pesto |
Today we got to work in O’House to prepare for the opening
banquet and plan some more for the closing banquet. I started off the day by
helping Chef Don organize the recipes for the following week. I then got to
start preparing a recipe that would be used Monday! I got to make a salad
dressing and a tomato pesto. This was a fun task; I enjoy working back in the
kitchen.
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| Tomato Pesto |
I then go to sit down with Mark and talk about decorations
for the closing banquet! We are going in a chaotic but elegant direction; we
even got to go to Hobby Lobby and start buying some decorations for the event!
I am so excited to see the finished product!
Finally, we helped do some prep work for the opening banquet
on Monday. We helped pull all of the chafers out of the basement and then
polished them so they are ready to go on the day of the event! We will be working
on the opening banquet next week, it will be nice to see what we are in for
with the closing banquet.
Friday (7/3)
We got to start the weekend early! I spent today relaxing
and getting some work done!
Holiday weekend!
This was a fun and relaxing weekend! On the 4th
of July some of my friends and I got together for fireworks! We watched some of
the local fireworks (there were a ton of them going on!) and then someone
brought out fireworks they brought from home! It was a blast!
Now off to watch the ladies beat Japan in the World Cup!
Hope everyone had a fun and safe 4th of July
weekend!
Kara :)
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