Monday I worked on my business plan. This mainly consisted of planning and scaling the recipes I chose to use (Sweet and Sour Cauliflower and Chocolate Avocado Mousse). I had to scale up the original recipes to make them serve 25. After that I needed to come up with an ingredient list to send over to Chef Gary to include all the ingredients I would need to make each recipe twice (the original version and the scaled-up version). Later that afternoon I headed over to Couch to watch the "premier" of the Power Knot LFC (liquid food composter), Couch's new food "digestor." This is a large machine that digests food scraps and produces gray water to be used for other things. It contains enzymes that have to be activated with a brown rice, sugar mixture (the green sludge pictured below) in order to process the food. So interesting!
Tuesday I got to see Wagner Dining Hall where only athletes are served. It is a small facility with a close-knit staff. I spoke with Curtis (the manager), John (receiving and storage), and James and Mark (supervisors). I got to jump in and help on the pizza line at lunch, and John even gave me a crash course on CBORD.
Wednesday I continued working on my business plan and attended TOD's new employee orientation. I also got to explore CBORD and its different features on my own and discovered that it can make nutrition labels!
Thursday I got good reviews from the kitchen staff after testing out my recipes for our Food Allergy Awareness event this month. I tested Sweet and Sour Cauliflower as well as Chocolate Avocado Mousse. I was pleased that both turned out really well. Dianne even gave me an "A+" on the mousse!
This morning (Friday) we had a taste-testing party in the office to try out Dot's recipes and mine for our Food Allergy Awareness events. They were delicious! I will head back over to Couch this afternoon to make the scaled-up versions of my recipes and have more people try them out. After that I can finalize my ingredients and directions for my Food Allergy Awareness event in a few weeks. I can also conduct nutrient and cost analyses for my recipe development project.
It's been another great week! I am learning a lot and enjoying this experience:)
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