Half way through!

As time goes on we are getting closer to the end of our internship. At the beginning of this week we marked the half way point.

To start this week we worked the Freshman College arrival banquet. We helped set up for the banquet right after lunch. Doing this event really helped us understand more what we have to do for our closing banquet. We now know how to do general setup for the closing banquet. I think everything ran very smoothly and all the freshmen really seemed to enjoy their dinner.

Tuesday we met with two different chemical company representatives, after that Katie and I worked more on our chemical project. On Wednesday morning we went flower shopping to Flowers Inc. with Janet. Katie and I picked out the flowers we wanted for our table arrangements and flowers to put in Grecian urns for center pieces.

Later that day we had a production run with Stuart learning how Food Pro really works. I can see how it is a full time job just to understand the program. That night I shadowed Chef Paul for a catered dinner that was for 35 people at the Village Summit. It was really cool to get to see how he does dinners like this. I also got to work with the "Tiny Intern" and help prep the food and plate it up on site.

Thursday morning I had office time to work on our entry for the NACAS magazine. Later that day we had a mock health inspection at TATE II. I thought it was really interesting to see all the little things that go into a health inspection and everything they look for. I hope to retain everything the inspector taught us so I know what to look for while I'm walking through the dining halls.

Friday we had the day off. On Saturday Kris, Katie, and I went to an organic farm called Dancing Sprout. We started the day at 10am and I planted seeds for a local farmer with Kris. The farm was run by a local teacher from Athens and his wife. He told us that his kids are always interested in helping out. I really learned a lot helping them and it also felt good to know that helping this man for two hours cut out on so much work for him. He is not a farmer for a living, but I think if he could be he would be.

I am looking forward to the next couple of weeks. We are becoming much more comfortable here in Georgia and really starting to get the hang of things in Athens.