Hi from UND. At my second week here I spent a lot of time working the dining room. Here are some pictures of the different concepts.
The Grille features made to order burgers fish and chicken
Global cuisine is set up in the style of a Mongolian Barbecue where customers pick out raw ingredients and the cooks prepare the ingredients in large woks (I have a new found appreciation for those working this concept-those woks are heavy!). This concept offers many different cuisines of Asian influence and will be expanding to include South American, African, Indian, and Middle Eastern cuisines. I am excited to work on a menu development project for this concept.
Gourmet Noodle offers self serve and made to order options. My favorite part about this concept and Global Cuisine is that you can get fresh vegetables sauteed on the spot.
The Allergen Free zone is free of the top 8 allergens and gluten. It is really nice that we have an entire concept dedicated to special allergen free diets though you do not have to follow a special diet to order from here. I particularly like to enjoy their baked sweet potatoes:)
The garden greens salad bar offers all the trimmings for your salad creations. This concept shares space with deli items, panini presses and the sizzling salads which are made fresh when ordered and feature a hot protein.
There are even more concepts at Wilkerson dining center than these but you'll have to visit and try them out for yourself! Besides working in the dining room I have been working on a few projects which have to do with a new temperature records system, September's Fruit and Veggie Month, and menu development. There will be more to come on those soon.
At the end of the week I ventured out to Winnipeg, Manitoba with new friends from UND.
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| Standing in the Forks Park Left to Right: Ashley Micah Serei Me Erika and Howard |
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| Stella's Cafe had delicious breakfast food from pancakes to sausage to vegan scrambles. |
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| Enjoying the Winnipeg Jazz Festival |
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