Monday I arrived at Eagle Dining Commons. I was there with two other interns, Suma and Nnemoa. We got into Brittany’s office and went over our tasks for the week and learned about what her job as Nutritional Coordinator is. We then took a tour around the new Landrum. I was so impressed. It is so nice. She explained the different stations to us. Her “baby” is the No Whey! Station. That station is free of the top 8 food allergens: soy, peanuts, egg, milk, fish, shellfish, wheat, and treenuts. We ended up eating lunch at the Dining Commons just to see what it was all about and what was offered and check out the different stations. Once lunch was over, we came back to find recipes for two days at No Whey! These recipes will be implemented next semester. For day one, we came up with: Italian Roasted Chicken, Vegetable Lasagna, Spinach Artichoke Mashed Potatoes, Black Bean, Avocado Pepper and Corn Salad with Lime and Cilantro, Purple Cabbage and Apple Slaw, Black Bean Brownies. For day two we came up with: Rosemary Ranch Chicken Kebabs with Bell Pepper, Sweet Potato and Black Bean Enchilada with Guacamole, Roasted Asparagus Drizzled with Olive Oil and Balsamic Vinegar, Quinoa Salad with Grilled Scallions, Favas, and Dates, Carrot and Beet Salad, Pumpkin Bread with Apple Cider Icing. We just came up with the menus, not the recipes, but they were all amended to be allergen free. After finding recipes, we discussed management functions and how Eagle Dining is run.
The “new” Landrum (the main Dining Commons)
On Tuesday we worked on standardizing recipes for the No Whey! Menu. We had to standardize them for 25 and 50 people. While most recipes are made for 400-800, this one is less because not as many people need the allergen free station. Then we went on a tour of the other dining commons on campus, Lakeside, to see the kitchen and facility. Then we had to sit in on an employee training that every new GSU Eagle Dining Services employee has to go through. It was basic food safety stuff and how the pay schedule works. It was the way to see how HR stuff work here. We then got to go to a US Foods show on campus, which was cool. It was for restaurants on campus and in the community to go to. Different vendors for US Foods came to this food show to showcase what they had. There was lots of meats, desserts, drinks and everything!
A sample of a standardized recipe ^
The US Foods show ^
On Wednesday we went to Lakeside to help set up for the Thanksgiving lunch. Our part was to help set up the dessert area. We set up tablecloths to go under the dessert display. Then we had to help get the cakes and cookies ready to go. We had to plate pumpkin cheesecake, sweet potato pie, carrot cake, and red velvet cake. In addition we had set up the chocolate chip cookies and oatmeal raisin cookies. After we set up and watch all of the people come in, we left it to the employees. We had a talk in the afternoon with the lady who does the purchasing orders so we could learn how purchasing, bids, and contracts work. It’s pretty crazy how they can make it all happen.
^ Thanksgiving lunch and Lakeside
On Thursday, we worked on some more standardization of Holiday Dinner recipes. We also toured the distribution facility to see how it works.
Friday was the day where we got to test some of our recipes for the No Whey! Station. We ended up making the black bean brownies, the sweet potato and black bean enchiladas, and the quinoa salad. I didn’t really try the enchiladas, because I don’t like spicy foods, but the quinoa salad was amazing! The black bean brownies were still good, but they turned out different than when I made them at home. After spending the morning in the test kitchen, we went over financials with the director so we could understand how it all works.
Making our recipes
Brittany and me!