This week I went to the Union Market at the Oklahoma Memorial Union. As a 50/50 convenience store and cafeteria, the Union Market sells a variety of grab-and-go items, but also has a fresh salad bar (hand-cut), a hot bar, with food cooked daily, a soup station, and a sandwich/fry stand with all you can customize options! I was able to observe how manager Amy Zuniga operated such a unique operation and got to experience first hand what she does in a day as the manager of the Union Market. In addition to bookwork, she also mans various stations at the front-of-house when she is understaffed and cleans the serving area of spills and overflow—all while ensuring quality of the hot bar, salad bar, and soups!
I ended the week with some recipe testing for my Recipe Modification assignment: gluten-free, vegan, top-8 allergen free chocolate donuts and GF, vegan, Top-8 overnight oats. Since I was baking, I worked with Couch Restaurants' Baker, Ms. Sung Jun Kim, who taught me the basics of baking (I don't bake at all—no finesse :p) and helped my donuts reached the desired, delicious texture and consistency, all the while baking her own Valentine's Day specialty cakes.
Valentine's Day at Couch Restaurants.
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