Week Two

This week I spent my time at south dining hall. Over the course of the week I was further trained in how to be an effective assistant manager and was shown many new and important things. I had the chance to go over the scheduling procedures, the forecasting options that food pro allows, and how to fill out and file and accident report. On a lighter not I had a chance to go to Providence RI this past Friday and see one of my favorite country music bands. It was an amazing show and I had a really good time. I hope to see more concerts over the course of the summer once I figure out who else is coming to this area.

-Derrick-

Finding Providence

...in food. Megan and I ventured to Rhode Island this weekend and discovered an amazing Italian market with delicious - and cheap - authentic food. I was won over by the ICED cappuccino...the foam was perfect and the espresso was strong. The blood orange sorbetto didn't hurt, either...

  This week we worked as chefs in the kitchen, and next week we move on to becoming bakers and restauranteers. Can't tell you how excited I am for both. I'm already becoming quite attached to my experience here; two weeks flown, six weeks to go.

- C

Dinner impossible

This week has been really exciting and I'm a little sad our last day in Northwest is tomorrow. We have been chefs all this week making food items, prepping for the day, testing new recipes, and eating :). I learned a lot in the kitchen this week, everything from the proper equipment to use when handling food to how to avoid a steam burn, to learning how to make a large enough recipe for 400 hungry kids. I found myself watching the food channel a lot this week and flipped upon dinner impossible. I hadn't watched it before actually and really enjoyed the creativeness of the recipes and having to get things done on time. I know dining halls aren't the most glorious 5 star restaurant but it teaches you how to make a large amount of food for a lot of hungry people. There is a lot of different aspects to food from quick service to upscale, and I am thankful to see it all. You can learn so much from just watching chefs and listening to them. I was actually able to do something by myself which was awesome because I really enjoy cooking. I don't see myself being a chef but I do like coming up with new things to cook. The recipe was a little different from what I was used to so it took me a bit to understand it but I got the hang of it after awhile.

This week we also met a good chunk of everyone we are going to be working with this summer. I didn't think I could be more happy or excited about this internship but I was wrong. Everyone here is so willing to help and to teach us. We are ready to learn (even the Michigan folks want to help!:) You would know what I mean if you were from Ohio ;). Anyways like Casey keeps saying who knew Connecticut could be so awesome!
Rhode island this weekend to!!

Meg

Hell's Kitchen?

  Today was our first as "chefs," and since I worked the morning shift (6am-2:30) my first task was to make french toast...and lots of it. One of the managers joked that he sometimes felt like Gordon Ramsay and wanted to start yelling...I'm glad he didn't follow through. I must have made over 175 toasts, and it took twice as long because only half of the griddle was working. No sweat though, everyone got fed and breakfast flew by.

  The two chefs I shadowed at this dining hall are fantastic. Both have been there for over 25 years and know their stuff, to say the least. They're also so gracious about explaining everything when working with us, so it makes our jobs enjoyable too. I personally love cooking, so this week is especially exciting for me. The hardest part is to resist eating everything we make!

  I prepped pulled pork for tomorrow's dinner...as one of my favorite foods, I am drooling with anticipation!

 

  The three of us are trying to plan out our weekends as well, and I must say I am very excited to have things to look forward to! Between work and play, my first week has been exceeding expectations. Who knew Connecticut could be so fun? :)

-Casey

Two pictures from our weekend getaway to the Mystic Aquarium:

The baby pengees!

And a narwhal. Just kidding, it's a beluga whale. They're HUGE!

chefs

This week we were put in a new dining hall and are chefs for the week! This dining hall is a lot smaller than the one we were last week but still a good size. This week we will be prepping recipes, looking over recipes to see what we need to thaw or make and serving it to the students. Today there was a little mishap with a grease fire and they had to put it out with baking soda. It actually taught me how to put out a grease fire, I didn't know you were supposed to use baking soda. The fire department even came in and shut down the machine and will stay that way until they figure out how the fire started. I think it was because little by little grease had gathered up and it got to hot. The rest of the day was spent prepping for dinner and changing around the food because we were supposed to use the fryer's that night but couldn't because of that mishap. I was glad I was able to be an extra hand because they prob. would of been behind otherwise. I'm excited to see what the rest of this week will bring. Casey and I are meeting up with more people to start planning and creating our themed meal and we are visiting the restaurant on campus, so it should be a busy week!

Meg

My First Week

Hi everyone my name is Derrick McIntyre; I am a returning intern form last summer’s internship program. I just completed my class work at SUNY Cobleskill and will be completing the last half of my 16 week internship. This internship will focus mainly on the management side of a university operation. For this first week I spent most of my time training in the assistant manager’s position at south dining hall. During this time I was trained on opening and closing procedures and how to run the day to day operations. On a lighter note Casey, Meghan and I took a trip to New Heaven, New London, and the Mystic Aquarium. This gave us a chance to have some fun on our time off and explore the surrounding area, something I have been meaning to do since I was here last summer.

getting started

The fist week of the internship was a busy and exciting one! We starting at South dining hall in BOH and did a variety of BOH duties. These included washing dishes, refilling items, cleaning, stocking, on the main floor answering questions and sweeping/moping. My job before this internship was working as a shift manager at a restaurant called Noodles and Company. A lot of the BOH duties reminded me of this and how its a difficult job but someone has to do it. The other Intern and I (Casey) came up with out themed meal which is going to be Asia. I can't wait to get started and see what it is going to turn into. I am interested in event planning and being involved in this is going to help me decide if it is something I would like to do. Next week we are going to be working as cooks/chef in another dining hall. I am excited to see what this week will bring!

This Weekend Casey, Derrick, and I had a little adventure to a drive in movie theater/New Haven/Yale/ Mystic aquarium. It was a blast to be able to go to a drive in movie theater and trying New Haven pizza (soooo good). We also walked around the college campus of Yale which I enjoyed seeing all of the different architecture. It is quite different from a lot of campuses I have seen. The aquarium was a lot of fun. Next week we have plans to travel to Rhode Island. I love traveling around and exploring the east coast. UCONN is a little ways from the major areas so I am glad I brought my car. So far I have really enjoyed the campus here. Until next time

Meg

HI, MA, (I'm now in) CT!

  Since I didn't get a chance to do so in my last post, let me introduce myself.

  My name is Casey Mita and I'm going to be a junior at Boston University in the fall, majoring in hospitality administration and psychology. Though I am on the east coast for 5/6 of this year, I'm from Honolulu, HI, and a graduate of Punahou High School (this should explain my oh-so-witty title). Food is one of my greatest passions, and that along with my love for photography and writing are showcased in my recently-launched food blog that you should definitely check out.

  I view this internship as an opportunity to do a "test-run" of sorts. Although I have worked in the foodservice industry as both a bartender and through catering, I have no previous management experience beyond leadership or coordinator positions. After these two months, I predict that I will have a much clearer view of 1) what F&B is like in general, 2) what F&B is like in a university setting specifically, and 3) if this is the direction I want to take for my future career. I already know that I definitely want to do something in the hospitality sector -- my dream is to ultimately create and own an independent bed and breakfast (like this lovely one I stayed in in Philadelphia, perhaps) or something of the sort. I've also had thoughts of having a bakery...my love of fresh-baked pastries and bread and sweets and carbs of all sorts is to blame. Needless to say, I am very excited to work in the bakery next week...

  Anywho, that's a little bit about me. I'm here at UConn because I've been bitten by the food, travel, and work bug - and this program satisfies all three. I am truly excited and thankful to have the opportunity to be immersed in this trade...I have a feeling I'm going to learn a lot more than I ever thought possible.

Till next time!

   Casey

p.s. Here's a picture of all of us interns at the nearby drive-in movie theater - my first ever! 

 

From left to right: Derrick, Megan, me

falling into the routine

My name is Megan I am going to be interning this summer at UCONN in the dining services with one other intern (Casey) as well as a returning intern (Derrick). I am very excited about this summer and can't wait to see what it holds for me. A little about myself, I am from Columbus Ohio and just graduated from The Ohio State University with a degree in Hospitality Management. I was working at a restaurant called Noodles and Company as a shift manager and left to take this internship! I worked there for two years but it was time for a change. I am excited to have a change from Ohio and see what these New England states are all about!

I’ve only been in Connecticut three days and already have fallen into routine. In fact my first three hours here I already knew I was going to be having a great summer. Today was the first official day of work which included working in BOH in dish/pots/pans. The other intern (Casey) and I will be working from BOH to FOH and ending with managerial duties. Even just working dish today has taught me something I can bring with me. Tomorrow we will be working in the same dining Hall and doing more BOH duties. I think I am most excited about being able to move all around campus and get the full experience. I feel like the possibilities this summer are going to be endless. 

Firsts

   You've caught me in the middle of living a lot of firsts. First post, first time in Connecticut for more than two hours, first internship away from home. Today marks the first real day of work and my first time observing a job interview. Not a bad list for it only being the first week. 

  For this internship we're starting from the back of the house and moving forward from there. Today, I started with the dish room and pot sink, and by the time I'm done I'll have worked with the bakery, Chuck & Augie's (the restaurant), catering, and have already done three weeks of management-related work. It's strange to think that all of that is only two months away...

  As they say, today is the first day of the rest of your life. If this first week is any indication of how the rest of the summer is going to go, I'm looking forward to having many, many more firsts.

There's a first time for everything,

 Casey