Week 3

This week is a short week for me to be at work. I will be attending two conferences from Thursday to Tuesday. On this Monday, I joined Kevin Barker in a sanitation inspection of Couch from 11 AM to 1 PM. We inspected three stations in Couch, which are Casa, Stir-fry, and Smokehouse. Kevin did a great job of leading an efficient sanitation inspection in all aspects. I have learned so much from him. We mainly checked on food holding temperatures, sanitation condition of surface areas, and staff personal hygiene. We caught several problems during the inspection, but the manager and staff responded quickly and took corrective actions proactively. Overall, the staff at Couch did a good job in keeping the workstations clean and serving food safely.

In the afternoon, I retested my salad recipe in a 25 serving portion at Couch for my business plan, which is the OU Staff Week on April 27. I learned from Dot that in order to make a new recipe, the original recipe should be tested first, and then retest it in a bigger portion to check if the food turns out in the right quality and quantity. Here is a picture of my salad. 

In the last two days, I also worked on writing my recipe on CBord and made my displays for this event. I am glad that I have most of the things done and ready to go for the event. And I am looking forward to carrying it out on the event day.

On Thursday and Friday, I attended the 2017 Oklahoma Academy of Nutrition and Dietetics (okAND) annual conference. This is a 2 days conference includes 16 presentation sessions. I got to listen to nutrition experts from the different scope of nutrition practices and looked at some interesting posters. One presentation I enjoyed the most is the one led by Elizabeth Strickland. Her expertise includes Autism Spectrum Disorder, PDD-NOS, Asperger', ADD and ADHD. She is also the author of "Eating for Autism". In her presentation, she talked about the use of nutraceuticals in the treatment of ASD. One most interesting poster I looked at is that a student from UCO used edible crickets to make cookies to improve the protein content. I am not sure I would eat those cookies, but she did a good job on making a creative food science experiment. 

This is a picture of the okAND conference