Week 4

I spent the next few days over at Dunham College with Chase Wiens. It was neat to see the differences in layout with each dining area. Dunham shares it's kitchen space with Headington College and each dining hall has the same stations and foods served. I was impressed with the equipment and layout but that's probably because these dining halls and residential colleges are newly renovated.

My first day I was at Dunham working in the stir-fry station. Before we switched to lunch, we made egg scramblers and waffles.  I had never used their equipment so that was definitely a new experience. When lunch time hit, I was glad we didn't have too much of a lunch rush. I enjoyed working with the other employees cooking.

The next day I started working at the salad station with Anita. It was a great day being able to help her prep the food and make salads. We were busy the whole time and I had fun interacting with the students who came in for lunch. I even became more familiar with where foods were stored and how prep was done for the next shift.

I had a break from working at Dunham on Wednesday so we could pack up the wagons and make sure our recipe orders were completed for the S.W.E.E.P. Event on Thursday. I was lucky to have Samantha help me get the Citrus Infused Water made last minute. Everything seemed to be in place for getting our booth set up by 10:45 am. I also made handouts for the event and we reused my boards for the event.

Thursday came and weather was actually a bit of a problem. It was a windy day and everything seemed to be blowing away. Eventually we got things under control and our booth had little problems. We didn't have as many students stop by, but everyone seemed to enjoy my salsas. The favorite was the Strawberry Mango Salsa. Looking back, we could have talked more about the resources that OU Housing and Food offers to students, but it was still a good event. I was just glad that my recipes made enough and turned out great!