I started my week at the residential colleges. These twin buildings share a single kitchen that produces food for each college's dining hall. The college's were designed to house upperclassmen and the kitchen works very hard to make sure the food produced in each hall is of equal quality.
Monday I filled in at the salad station for lunch service. While the salad station was recently converted to self serve I had to make sure to keep all the salad items stocked and was responsible for making sandwiches and wraps when ordered. While my sandwich skills are decent, my wrap making skills could still use some practice. Luckily all the students were patient and I was able to hold down the salad station! Tuesday morning I got to help prep stir fry station and then during lunch I even got to try my hand hat preparing a stir fry order. It is funny how much different it is to cook for people other than yourself. I also spent some time learning about the grill and pizza stations. Residential colleges is the only place on campus where you can get freshly made pizza crust!
Next, I got to hang out with the food service dietitian. We worked on calculating calories that will be added to menu boards throughout campus, the Fitter Foods options in Couch Restaurants, and nutrition education. Look out for my blog post about gluten-free food and celiac disease on Fran's student nutrition education blog! We also got in the spirit of OU/Texas and helped serve longhorn ribs at the Bevo BBQ on Thursday.
BOOMER SOONER, GO OU!
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