Hello everyone! This summer went by really fast. UGA has been a great experience for both Catherine and I. We worked with some great people and made lifetime friends. Is sad leaving everyone but I think my family and friends are ready to see me.
This Monday was our Freshmen College Closing Banquet, that we have been planning all summer. The decorations were beautiful and the food was great. Everyone really loved the food we choose, which was a relief. Overall the banquet went super! I'm glad that all our hard work and planning really showed.
On Tuesday and Wednesday Catherine and I took some time to finish our Tossing Greens project. We have been working on it all summer, but these two days gave us the chance to put some finishing touches. I think we covered all the questions that needed to be answered. We will present this on Thursday to Kris and the director of food services and the chefs.
Thursday is our last day at UGA. The staff had a going away party for us today. It was really nice, and it gave us a chance to say bye to everyone. Kris presented us with our NACUFS certificate for completing the internship. After the party it was time for us to present our Tossing Greens project. I started by presenting the power point and Catherine followed by presenting the pricing information on the local and organic produce. We came to a conclusion that UGA should use local produce in the Red Clay Cafe on campus. and we also presented some other suggestions. I really hope they use the information we gave them about going local.
Friday Catherine and I head back home :(
Thank you everyone for an awesome summer!
Friday, July 30, 2010
Monday, July 26, 2010
Week 8 at UGA!
This summer sure went by fast. I can't believe we have been here for 8 weeks and we only have 4 more days here. Catherine and I are sure not ready for the summer to end.
On Monday we shadowed the catering crew in the afternoon, so we can see how they get things set up for the freshmen orientation. I really enjoying seeing what they do and how fun it is. Catering would be a cool field to get into because everyday is new and different.
Tuesday Robb Irwin took us on a field trip to Farm 255. We got to talk to the owner about the importances of using local and produce. She gave us some great points. The most fun part was when we helped them harvest cucumbers. It was a great experience. Thanks Rob!
Wednesday we spend the day at the assistant manager training. We did some great activities that really helped us learn more about the importance of team work. We also got a better understanding of what good customer service really is. I learned a lot of important things today, that I'm going to take back to my school with me.
Thursday we spend sometime with Katherine to see what she does as a Dietitian for UGA Food Services. We got to see a cooking class that Katherine co-teaches at the student health center. The class was really cool, it was design to help any student learn how to cook meals. Katherine gave us an insight of her job and what to expect as a Dietitian if we were to go in the field.
Friday we spend the day at the Summit getting our flower arrangements ready for the Freshmen College Closing Banquet on Monday. Everything is going great so far, I can't wait to see how it turns out on Monday!
On Monday we shadowed the catering crew in the afternoon, so we can see how they get things set up for the freshmen orientation. I really enjoying seeing what they do and how fun it is. Catering would be a cool field to get into because everyday is new and different.
Tuesday Robb Irwin took us on a field trip to Farm 255. We got to talk to the owner about the importances of using local and produce. She gave us some great points. The most fun part was when we helped them harvest cucumbers. It was a great experience. Thanks Rob!
Wednesday we spend the day at the assistant manager training. We did some great activities that really helped us learn more about the importance of team work. We also got a better understanding of what good customer service really is. I learned a lot of important things today, that I'm going to take back to my school with me.
Thursday we spend sometime with Katherine to see what she does as a Dietitian for UGA Food Services. We got to see a cooking class that Katherine co-teaches at the student health center. The class was really cool, it was design to help any student learn how to cook meals. Katherine gave us an insight of her job and what to expect as a Dietitian if we were to go in the field.
Friday we spend the day at the Summit getting our flower arrangements ready for the Freshmen College Closing Banquet on Monday. Everything is going great so far, I can't wait to see how it turns out on Monday!
Sunday, July 25, 2010
Week 8
Oh my, I cannot believe it has been eight weeks all ready! The summer really did fly by. Asenath are having so much fun here and I know both of us miss our families but are also not looking forward to leaving.
This week we started with a late day on Monday. We shadowed catering during the Orientation dinner and got an idea of what they do every do. The whole catering staff is so nice. I’ve had some experience with catering and I all ready really like it, so seeing it from a different level like a university reaffirmed that it might be something I would want to do later in life.
Tuesday was a lot of fun. Rob planned us a field trip to Farm 255. We got to help with their harvest and we were able to speak with one of the owners who gave us some really good insight on the subject of going local. I think it will help a lot with the direction of our project.
Wednesday we spent the day at the student learning center with half of the assistant managers. I really liked the activities and the movie about the deli in Ann Arbor. It gave me a really good idea of what good customer service actually is, and opened my eyes to how bad some establishments actually are. Kris thumbs up for the day! I think everyone was able to take something away from it.
Thursday we spent the day with Katherine. We got to see the cooking class offered here at UGA. I wish MSU had that; I’m jealous! Later in the day we observed and graded senior dietetic students on a presentation covering healthy eating for Freshmen College students. Katherine also took the time to give us some great insight and advice about our futures as dietitians. Thanks Again Katherine!
We were at the Summit on Friday preparing for the Freshmen College closing banquet. Using big vases for the centerpieces was a great idea until it came to actually arranging them all, but Janet and all the workers that helped us were so great and we got the job done relatively painless! I’m excited for Monday to see our work come together.
This week we started with a late day on Monday. We shadowed catering during the Orientation dinner and got an idea of what they do every do. The whole catering staff is so nice. I’ve had some experience with catering and I all ready really like it, so seeing it from a different level like a university reaffirmed that it might be something I would want to do later in life.
Tuesday was a lot of fun. Rob planned us a field trip to Farm 255. We got to help with their harvest and we were able to speak with one of the owners who gave us some really good insight on the subject of going local. I think it will help a lot with the direction of our project.
Wednesday we spent the day at the student learning center with half of the assistant managers. I really liked the activities and the movie about the deli in Ann Arbor. It gave me a really good idea of what good customer service actually is, and opened my eyes to how bad some establishments actually are. Kris thumbs up for the day! I think everyone was able to take something away from it.
Thursday we spent the day with Katherine. We got to see the cooking class offered here at UGA. I wish MSU had that; I’m jealous! Later in the day we observed and graded senior dietetic students on a presentation covering healthy eating for Freshmen College students. Katherine also took the time to give us some great insight and advice about our futures as dietitians. Thanks Again Katherine!
We were at the Summit on Friday preparing for the Freshmen College closing banquet. Using big vases for the centerpieces was a great idea until it came to actually arranging them all, but Janet and all the workers that helped us were so great and we got the job done relatively painless! I’m excited for Monday to see our work come together.
Monday, July 19, 2010
Week 7 in Athens
We started off the weekend with a mock health inspection. We spent a couple hours with Beth, the Health Inspector for the University. This week was her last week and she was an absolute sweetheart for taking the time to show us what she did for the foodservice department. She also gave us some great insight on how to score 100 on inspections. I can see why everyone will be so sad to see her go. The rest of Monday was spent working on our tossing greens project. I am trying to organize all the information we’ve gathered, so it will actually make sense!
Tuesday and Wednesday we shadowed the chefs at the Summit and Bolton. I really enjoy being in the kitchen, so these days were pretty fun for me. Shelly and I went over some Food pro things for our banquet. Bolton was expecting a health inspection the day I shadowed Bryan, so we spent a majority of the day preparing for that. The county never actually came, but it was pretty nerve racking waiting.
Thursday we spent awhile at the summit testing a couple of our recipes for the banquet. We made a Sheppard’s pie, a chicken recipe, and a strawberry tart. All three were delicious and I am very excited to see the whole menu come together!
Friday we spent the day with Campus Eateries. Lynda, Josh, John, and everyone else spending the day with you all was a lot of fun I have to say! Managing all those sites is a lot of work and you all do a great job keeping everyone on the same page, but don’t let Tamela I know how to run a cash register :)
Only two more weeks…have a good vacation Bryan it was great to meet you, and Mr. Fair I hope you’re doing great and have a speedy recovery!
Tuesday and Wednesday we shadowed the chefs at the Summit and Bolton. I really enjoy being in the kitchen, so these days were pretty fun for me. Shelly and I went over some Food pro things for our banquet. Bolton was expecting a health inspection the day I shadowed Bryan, so we spent a majority of the day preparing for that. The county never actually came, but it was pretty nerve racking waiting.
Thursday we spent awhile at the summit testing a couple of our recipes for the banquet. We made a Sheppard’s pie, a chicken recipe, and a strawberry tart. All three were delicious and I am very excited to see the whole menu come together!
Friday we spent the day with Campus Eateries. Lynda, Josh, John, and everyone else spending the day with you all was a lot of fun I have to say! Managing all those sites is a lot of work and you all do a great job keeping everyone on the same page, but don’t let Tamela I know how to run a cash register :)
Only two more weeks…have a good vacation Bryan it was great to meet you, and Mr. Fair I hope you’re doing great and have a speedy recovery!
Sunday, July 18, 2010
Week 7 at UGA!
This is our 7th week at UGA and we are still finding new and exciting things to do.
Monday we spend the morning with Beth the University health inspector. We did a mock health inspection of Taste of Home Cafe and Tate Cafe. Beth showed us what she looks for during an inspection. There is a lot of details that an health inspector look that a person may not think of. Its Beths last week at UGA, and it was very nice of her to take time out of her busy last week to show us a mock inspection.
Tuesday I shadowed Bryan the head Chef at Bolton. Bryan and I went around to check everything is going well with the cooks and the food lines. After Breakfast we started working on some of the food for a tasting for the special dinner in the Fall. I made the chard,tomato and beans soup, which taste great! In the afternoon we went to the tasting to see what all of the other Chefs made.
Wednesday I spend the Day with Shelly! We spend the day working on forecast for the next week. Shelly showed me how she decides on how much meal to forecast in FoodPro. And how important it is to check past dates and menu to see how popular the items were before making it again.
Thursday we got to tasted our recipes for the closing banquet. We wanted to make sure everything was great before the day gets here. Catherine made a great team in the kitchen, and all of the recipes we tried turned out great.
Friday we spend the day with Linda from campus eateries. We got to see how all the different eateries are ran day to day.
Monday we spend the morning with Beth the University health inspector. We did a mock health inspection of Taste of Home Cafe and Tate Cafe. Beth showed us what she looks for during an inspection. There is a lot of details that an health inspector look that a person may not think of. Its Beths last week at UGA, and it was very nice of her to take time out of her busy last week to show us a mock inspection.
Tuesday I shadowed Bryan the head Chef at Bolton. Bryan and I went around to check everything is going well with the cooks and the food lines. After Breakfast we started working on some of the food for a tasting for the special dinner in the Fall. I made the chard,tomato and beans soup, which taste great! In the afternoon we went to the tasting to see what all of the other Chefs made.
Wednesday I spend the Day with Shelly! We spend the day working on forecast for the next week. Shelly showed me how she decides on how much meal to forecast in FoodPro. And how important it is to check past dates and menu to see how popular the items were before making it again.
Thursday we got to tasted our recipes for the closing banquet. We wanted to make sure everything was great before the day gets here. Catherine made a great team in the kitchen, and all of the recipes we tried turned out great.
Friday we spend the day with Linda from campus eateries. We got to see how all the different eateries are ran day to day.
Sunday, July 11, 2010
Week 6 at UGA!
UGA has been great so far! We work with amazing people,Catherine and I are enjoying UGA to its fullest.
We started our 6th week at UGA with Monday off due to the 4th of July weekend. On Monday we went tubing in Helen, GA with some people we meet. It was a very busy day on the river, but it was still really fun.
On Tuesday and Wednesday we had an office day. Catherine and I worked on our Tossing Greens Project. We have some information organize, but we are still working on getting more information on pricing. We are getting a lot more information from different people that is really going to help us.
Kris took us on field trips on Thursday and Friday. On Thursday we went to Jittery Joe's roasting facility, a coffee shop that started here in Athens and now there are locations in Dallas, TX and New York City. We took a tour of the facility,and learned the process of roasting coffee. On Friday we went to Your Pie, which is a local pizza place that started here in Athens about 2 years ago. It was a great experience learning from people who had the courage to take a risk and start a business. It was a great way to end the week.
We started our 6th week at UGA with Monday off due to the 4th of July weekend. On Monday we went tubing in Helen, GA with some people we meet. It was a very busy day on the river, but it was still really fun.
On Tuesday and Wednesday we had an office day. Catherine and I worked on our Tossing Greens Project. We have some information organize, but we are still working on getting more information on pricing. We are getting a lot more information from different people that is really going to help us.
Kris took us on field trips on Thursday and Friday. On Thursday we went to Jittery Joe's roasting facility, a coffee shop that started here in Athens and now there are locations in Dallas, TX and New York City. We took a tour of the facility,and learned the process of roasting coffee. On Friday we went to Your Pie, which is a local pizza place that started here in Athens about 2 years ago. It was a great experience learning from people who had the courage to take a risk and start a business. It was a great way to end the week.
Week 6 in Athens
I think I’m finally getting used to the heat! My parents called from Michigan to say that they were having a heat wave there. It made me laugh when I was informed it was only in the low 90s.
Asenath and I are having so much fun here at UGA, at work and also away. We had Monday off, so we planned a little road trip to Helen, GA. We went tubing down the Chattahoochee River. There were so many people on the river, but it was still a ton of fun.
The work week was spent working on our projects and taking some little field trips around Athens. Kris took us to visit Your Pie in town, and we got to meet the owner. It was awesome to meet someone so ambitious and successful. We also met with Jittery Joe’s owner at his roasting facility. It was fun because we got there when he was in the middle of roasting a blend, so we got to see the process.
Our plans for the Freshmen College closing banquet are coming together nicely. Our menu is for the most part set. We will be testing some recipes this week with Shelly. The flowers and linens are all ordered, and Stacia is helping us put together our graphics. We are also starting to do a lot of work on our Tossing Greens Project. We have organized the information about the produce that they all ready use and now we are contact with representatives from Royal and Destiny Organics to get information on produce pricing and availability.
Asenath and I are having so much fun here at UGA, at work and also away. We had Monday off, so we planned a little road trip to Helen, GA. We went tubing down the Chattahoochee River. There were so many people on the river, but it was still a ton of fun.
The work week was spent working on our projects and taking some little field trips around Athens. Kris took us to visit Your Pie in town, and we got to meet the owner. It was awesome to meet someone so ambitious and successful. We also met with Jittery Joe’s owner at his roasting facility. It was fun because we got there when he was in the middle of roasting a blend, so we got to see the process.
Our plans for the Freshmen College closing banquet are coming together nicely. Our menu is for the most part set. We will be testing some recipes this week with Shelly. The flowers and linens are all ordered, and Stacia is helping us put together our graphics. We are also starting to do a lot of work on our Tossing Greens Project. We have organized the information about the produce that they all ready use and now we are contact with representatives from Royal and Destiny Organics to get information on produce pricing and availability.
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