On Monday, we worked at the Village Summit's dish-room which went from having almost nothing to clean to having hundreds of dishes to run through the machine as campers flooded the dining hall. It was certainly messy business but it was fast-paced which I enjoyed. Afterwards, we met with our coordinators and the chef at Village Summit to discuss our menu takeover project. We picked "New England" as our theme and we're really looking forward to getting the opportunity to decorate the dining hall and providing dishes that fit this northern theme.
The next two days, Erin and I shadowed one of the dining hall managers, Gregg Hudson, who heads the selling of meal plans to new freshmen during their orientation. This was a great experience as Gregg has had a lot of experience in the food industry and therefore was full of really pertinent advice. He was also extremely receptive to our questions and was happy to incorporate us into his meal plan ambassador crew. He certainly takes friendliness to the next level! He was great to shadow because he's a very engaging people's person and knows just what to say to people. Erin and I learned a lot about UGA's meal plans during these two days and although we were both a little nervous at the beginning, by the end we felt like we learned a lot about the meal plans and we felt more comfortable answering the parent's questions. At the end of the first day of greeting the hundreds of parents and students, we partook in the freshmen's Tailgate Dinner which took place at the Snelling dining hall. We definitely enjoyed our fair share of smoked ribs and puppy chow.
Where the freshmen and parents got to learn more about the meal plan
The next morning, on day two of orientation, we attended the orientation breakfast where we set up another information table as a way to answer any questions the parents had. Afterwards was the pinnacle of orientation for the meal plan team: the Resource Fair. It was an intense forty-five minute session of trying to get as many freshmen as possible to sign up for their meal plan and once again answer the many questions parents had. I had the chance to guide the freshmen sign up for their meal plans on the iPads.
Freshmen orientation breakfast
Meal plan table at the Resource Fair
The next day, Erin and I worked at the Village Summit in the hot food production. I spent the majority of the time helping out in the bakeshop, making treats such as cornbread, good morning cupcakes, cheesecake brownies, fresh rolls, and biscuits. I'm very excited to say that that night Erin and I experienced Chick-Fil-A for the first time and let's just say that we'll be back.
Cross that one off of the bucket list
On Friday, we had the pleasure of working at the Niche Pizza Co., one of the many retail operations on UGA's campus. The Niche specializes in individual pizzas, as well as gelato and natural sodas. We had a great time putting pizzas together and learning a lot from Chris, one of the managers at the Niche. We especially enjoyed the many samples we got to try. :)
Brick oven pizza!
Toppings galore
Dessert calzone? Yes please.
Erin making one of the natural sodas (The Chapel Bell), an awesome combination of passion fruit, pineapple, and rosemary.
I was really looking forward to Saturday because we had tickets to see a band called Lord Huron at the Georgia Theatre in Athens. Lord Huron is one of my favorite bands so I had such a blast seeing them in such an intimate setting. Athens is awesome.
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