Monday, July 18
We considered
today our office day since we learned a new system called FSS. It is the
program that MSU uses so every invented recipe can be stored in one place.
Chefs from all dining halls can pull recipes, order product and serve meals easily.
After we had finished preparing our 5 commissary dishes, it was time to enter
them into the system. It took awhile for Gina the dietitian to teach us how to
successfully add our meals. The other ladies in the office were nice enough to
invite us to lunch and we were able to learn about the backstage workings of
culinary services based on their work. One of the ladies, Caroline, considered herself a project
manager who dealt with the new marketplace that is to open next Fall. After
lunch, we completed our last entries and cleaned out the refrigerator. It felt
like cleaning out a lab desk; I was very sad to leave the kitchen but excited
for the next step in dietetics!
Tuesday, July 19
Gina taught an
AllerTrain U program for the Brody staff. All of the chefs, cooks, and servers
need to be aware of allergy procedures when it comes to food service. It is
imperative that these employees form strong and knowledgeable relationships
with the MSU students, especially if they have an allergy. We learned all about the Big 8 allergies and how to
insert an EpiPen. This training was extremely valuable and I hope that all
states begin to require this type of training in food service.
 |
| AllerTrain U booklet |
After the
training we ate lunch and headed to our next activity of the day. We went to
Anthony Hall where we saw the meat lab. This facility is strictly for teaching
and research. There are 3 classes that the animal science students take as a
part of their degree. There is an animal products lecture and lab and food
processing, muscle food course. I loved the tracks that ran all along the
ceiling of the lab. You could bring the cow carcass from one room into the
classroom to show students how to properly deconstruct the muscles.
 |
| Cow |
 |
| Pig |
We walked from
cooler to cooler and I noticed that there was red soap next to each sink. I
soon learned that the staff scrubs their hands and arms with iodine!
 |
| Wash Station |
Wednesday, July 20
To get a better
scope of the academic side of MSU dietetics, we met with the academic advisor,
Linda Summers. She gave us an in depth walk through of their program, Dietetics
internships, and the exam. MSU has a high acceptance rate for the DIs, which is
very impressive! Ms. Summers gave us some fabulous advice and could not wait to
answer any questions we had. After a great meeting, we ran over to catch the
end of the lunch rush at the food truck. Working with the food truck crew was
definitely a highlight of the entire internship since it allowed us to work
with college kids just like ourselves. We worked swiftly and had fun while
serving our customers. By 2pm, we noticed the line was disappearing so that
gave us the green light to pack up and prepare for the next Green and White
Day.
Thursday, July 21
Today was our
last workday so there was a bittersweet feeling while working the food truck
again. We sped through the long line because we figured out how to plug in
meals by the quantity. If someone ordered 4 combos, it was easy to charge them
all at once instead of 2 single pulled pork sandwiches and 2 combos, for
example. We really tried to sell the combo since it came with chips/cookie and
a drink. Once the orders were placed, we quickly ran the tickets over to the
truck’s window and the order was ready in the next 2 minutes. What service! We
discussed quicker options by allowing the customers to grab their drinks and
chips or cookies before their entrée but those logistics could be incorporated
next year. I loved working with Jay, our food truck boss. He has got a great
attitude and could not be more exact when it comes time to balancing the bank
at the end of the day. I was so impressed with his diligence and passion for
his job and cannot wait to visit this crew again.
That night, we
ended our internship with a Minor League baseball game. The Lansing Lugnuts
surprised us with various runs and incredible strikeouts. Dana participated in one
of the field activities and had a great time acting silly! We were so thankful
that we were able to attend.
 |
| Lugnuts game |
Friday, July 22
The cars are
packed up, the apartment is bare, and we are so sad to leave. We attended one
of the most generous and meaningful breakfasts ever. It was held in the Kellogg
center, a fancy hotel across the street from Brody. It was so nice to sit at a
table with everyone who contributed to our phenomenal experience and reflect on
the time we had. Sharing stories, swapping thank you gifts and saying our
goodbyes was something worth remembering. I told everyone that I am coming back
for a football and basketball game! Thank you, Michigan State for a great
Summer 2016!
 |
| Farewell Breakfast |
No comments:
Post a Comment