Week 3 (Almost) at Colorado State University

Hello there!  Although I haven't completely finished my third week at CSU, I'll write about the past four days because Friday, Saturday and Sunday are the Bike MS150 event.  The event is quite large and it will probably require an entire post for itself!

Monday, June 20: Today I worked with Misty and Marsha at Parmelee Dining Hall for orientation.  Incoming freshmen are served three meals during their visit, starting with lunch and ending with breakfast the next morning.  There is an incredible amount of work that goes into the preparation and serving. 

Meal sign for Orientation

Each orientation rotation has about 400 expected meals served, but today at lunch we had close to 500!  After helping guide students and parents around the dining hall at lunch, I went into the kitchen and learned how to make the sushi they were going to serve at dinner.  During the school year, the express locations (Ram’s Horn and Durrell) offer five different types, all made in one kitchen and shipped to the separate locations.  I also helped Marsha make crudité platters for tomorrow’s lunch.  During dinner I counted the number of guests as they entered, which totaled about 200 less than lunch.

Tuesday, June 21:  I spent today with Sara, the student manager for Parmelee.  We talked about the responsibilities of student managers, from scheduling the hourly student workers to recruiting new students at summer orientation.  She mentioned the importance of trying to be involved in all areas of the dining hall.  For example, if she notices the Sizzlin’ Salads station needs help, she helps out instead of asking someone else to help.  Sara really wants to make sure the other employees notice she isn’t just behind the computer working on schedule or assigning tasks to employees.  In the afternoon, I went to the student manager meeting with managers from all of the dining halls on campus.  I am continually impressed with the professionalism of the managers.  After enjoying the

Food Truck Rally Take Two!

Food Truck Rally last Tuesday, I headed back to City Park for dinner.  This time I tried the Weird Tacos – BBQ pulled pork, raspberry slaw and pickles – at Austin Taco and the fried Brussel sprouts at Corn Doggies.  I never would have expected a corn dog food truck to have such delicious Brussel sprouts, but they were some of the best I have every eaten.  I completed my meal with watermelon peach “soft serve” from Ba-nom-a-noms, which was quite refreshing in the 100-degree weather!

Wednesday, June 22: After having a fantastic experience at the Bakeshop last week, I was able to go back for two days this week!  In the morning I worked on making brownies, cornbread, and sugar cookie crusts for blueberry frangipane bars.  The Bakeshop is also testing recipes for a large Kosher event next month, so we sampled an apple dessert made with matzo meal.  I thought it was very good, but unfortunately it didn’t bake completely in the middle, so they will have to change the recipe. 

Bakeshop trip for tacos

Around lunchtime, Janet, the executive pastry chef, asked if I wanted to join her and a few other bakeshop staff to a trip to a taco food truck.  I certainly couldn’t pass up the opportunity!  We drove a few miles to a truck in the parking lot of an Autoparts.  At first, I was a little skeptical, until I took my first bite.  The ingredients were quite simple; just cilantro, onions, lime juice, and a spicy salsa.  It was absolutely fantastic!  My second food truck taco of the week was very different from last night’s, but I had a great time enjoying my lunch with the rest of the Bakeshop.

Thursday, June 23: Today I learned frosting cupcakes isn’t as easy as it looks, especially at 6am!  I spent the morning with Amy, who taught me how to properly frost cupcakes with a pastry bag.  It is much more of an art form than I thought.  After the difficult part of the morning was over, Amy and I frosted blueberry and lemon poppy seed ring cakes, which are basically breakfast cakes baked in a ring-shaped pan.  I took a quick break from the Bakeshop and went with Tom, who works for the Bakeshop and the Storeroom making deliveries from the Bakeshop to all of the dining halls, to Corbett/Parmelee to deliver focaccia. 

Leftover cupcakes from
the Bakeshop

In the afternoon, I plated blueberry frangipane bars for the Bike MS150 event this weekend.  It was another great day in the Bakeshop. 

Cute vegetable signs

Dinner at the farm

Continuing on my food truck adventures, I went Food Trucks on the Farm hosted by The Growing Project, a non-profit that promotes a local food system throughout northern Colorado.  They event took place at Hope Farms, where The Growing Project uses land to grow their produce and host classes, volunteers, and other programs.  Each food truck created a recipe using greens from the farm to add along to their normal menu.  I was impressed with the Hope Lemonade from the Silver Seed, which was a mix of a juice made from about six different greens, agave, and their traditional lemonade.  Before dinner, which was the special from La Piadina with kale pesto and farm arugula, I walked around the farm.  It was a great community event that promoted a fantastic non-profit.

I'm looking forward to the Bike MS150 events coming up!  Stayed tuned for a recap of the weekend!