Week 6 at UND

Emily

Greg - Executive Chef

Monday was Emily's last day. I'm going to miss her! She has been a great partner throughout this internship.

Aman - Indian Food Expert

Akram - Persian Food Expert

This week I did some Indian recipe testing with Aman. We made Chana Masala, Puri, Naan and Chicken Bhuna Masala. I also made persian dishes with Akram: Red Lentil Soup, Eggplant Stew, Chicken Kabobs, and Saffron Rice.

Saffron Rice

Naan

Chana Masala with Puri and Veggie Salad

Chicken Bhuna Masala

Eggplant Stew

Red Lentil Soup

Some other projects I worked on included editing children's centers menus and drafting a customer service satisfaction survey. I also gained insight on ordering food for the start of the school year. Since that is dining's busiest time, they order more convenience products to help the staff. For example they order pre-sliced meats and cheeses rather than the blocks that have to be sliced in house. Then I learned that the meal plans are mandatory for students living in the dorms. That said, dining services tries to accommodate everyone's eating habits to the point of buying special products for individuals. So we really do our best to make things work well for people with dietary restrictions.




I had to share with you a picture of Brett running our cook chill operation. During the year UND produces many soups sauces and meats made from scratch in our kitchens. Here Brett is about to pump a signature cheese soup into a bunch of one gallon bags so that it can be chilled quickly as it tumbles in a cold water bath.

This week I was assigned a new project that is part of the Partnership for a Healthier America. UND has agreed to make many new health initiatives that align with this program, one of which are 'wellness meals'. This means that a healthy plate is offered at every meal time and every dining location on campus. I am helping with menu development and marketing for this exciting way to help students eat healthier on campus.