Week 2
Looking over the schedule for Week 2, I knew this week would be filled with plenty of learning.
Monday
We met with Bryan Varin, Executive Director of Dining Services, for breakfast. Bryan let us taste a little bit of luxury by driving us around (instead of walking) to places haven't we haven't been such as the new Jittery Joe's. It was a nice little preview since we will later spend a day learning the company inside and out. Next, we headed over the Village Summit to eat breakfast, the last dining hall we haven't seen.
The three of us sit at a table and later three managers join us. The hours before this consisted of question answer conversations with insight and tips in the food management world. To be in such a high position, I knew there were obstacles he faced to be where he was today. It's exactly what I ask him. "How did you get to where you are today?" Instead of getting a simple answer, I received a story full of life lessons. Bryan received his undergrad degree in Political Science but knew his passion was food so he went on to culinary school. I don't remember all the details and which order things came in but I do know the hardest decisions he had to make were the ones that helped him develop into the successful director he his now. Starting his time at UGA fifteen years ago, he has figured out the strategy of climbing the ladder. When he began his initial position, he made it his mission to also master the role above him at the same time. Higher positions became available and Bryan already knew how to do the job. He continued this strategy to make his way to the top. Something interesting he mentioned was that he applied for positions he knew there was a good chance he wouldn't get the job, yet still making it an opportunity for himself. Applying for it showed he wanted to move up and others took note of it. In a very shortened version, this is how Bryan came to be where he is today.
As we were finishing our breakfast, Bryan asked if we knew what "mise en place" meant. I'd never heard it before now but I know that it will always be in the back of my head. He went on to tell us it's a culinary term for "everything is in place". Everything is well-organized and the ingredients, tools, and machines are ready for preparation. If mise en place is done correctly, then the rest should go smoothly, he told us. This phrase is commonly used by chefs to keep things under control but Bryan explained he applies this to his life. It can be applied to jobs, finances, etc.. Deep. I know.
I found this website to help further explain what Bryan was talking about when referring to mise en place.
Food for thought-- How can you help mise en place your life?
Continuing on with our Monday... we head to Chick-fil-A for the rest of the day. Bryan Laster greets us with a warm hello and a big smile. He was ready for us! We went to the back to talk about what it meant to work for Chick-fil-A. We watched videos that showcased the company being in the people business, meaning they are there to make a positive experience for their guests who walk through their doors every day.
Behind the scenes of the cash registers, we were working hard. Lexie boxed the nuggets and I buttered and toasted the buns, harder than you think. I have to admit a few slipped out from my hands and I did burn a few... but that is OKAY! With a little time, I finally got the hang of it so I moved onto the next thing I could learn. The fryer. Assistant Manager Jake showed me the ways. Split the bag into the two baskets, drop them, and push the button. Sounds easy right? Hah. Brand new to this whole thing, the timing was tricky. I did the best I could and had some help along the way. What was next?
Out to the front I went! My job was to help place the ready-to-eat items in the bags then call out the guest's name. I enjoyed seeing the happy faces as the guests receive their food. With every "thank you" I heard, it was Chick-fil-A's pleasure. We are happy to help!
Our last task of the day was the most relaxing, to me atleast. We filleted raw chicken to be used later in the week. The chicken came in big bags pre-marinated just needing to be spread apart to be easily cooked. Cut the fat off and separate the main vein going down the middle were our directions. I'm not quite sure what was so relaxing about ripping chicken apart but I was in the zone. Lexie peaked over at my finished product and said they looked perfect. Thanks dude!
Here is a little post-work picture. I thought I was being innovative walking around with my umbrella in my belt loop. No hands needed. ;)
Tuesday
A day with AD, better known as a day learning how inventory works. In amidst the kitchens in the back in the back is a big dry storage area for things such as cups, plates, boxes, sauces, etc.. Half was Chick-fil-A's and the other half was Panda Express's. AD pointed out the difference between the two were the amount of dry product compared to fresh produce. Chick-fil-A had more dry product because their menu consists of mainly chicken and fries so they need various containers to go with. Panda, on the other hand, has fresh vegetables that are ordered every week and need to be refrigerated.
We were given a clipboard with a list of products in the dry storage area. I did a mock inventory check for Chick-fil-A, finding the various products on the list and writing down how much we had in stock. AD made 3D maps of the room so things were easier to find. I could tell this saved some serious time for people who need to grab something and go. After about thirty minutes of looking through the whole room, we were done with our mock check. Let me clarify, we didn't find everything on the lists, very complex layout and takes time to master.
The rest of the day was for us to research recipe ideas for our special event.
Wednesday
Summer class during an internship? Who would have thought? From 8am to 5pm we went through the ServSafe Manager book and took the certification test. We learned everything from the proper temperatures different foods need to be cooked to, cross-contamination, proper dishwasher concentration, and everything in between to make sure the food we make is served safely.
Later, we ventured to the Creature Comforts Brewery Farmers Market with a few of the other managers we have met throughout out our internship. We arrived as the market was about to close but I managed to snag a sample of some killer blueberries. While the others we sipping on their beer samples, I got myself some kombucha. The plan is to go back next week to fully experience the market. Very excited!
Thursday
I flew solo today, which was kind of nice. Always having a "partner in crime" adds a sense of competition to everything. Don't get me wrong, I like a little competition but I enjoyed my one-on-one time with Chris Render, the manager of the Taqueria 1785 Food Truck. Giving myself plenty of time to find the Commissary across campus, I left Mary Lyndon Hall at briskly 7am. I didn't know too much about how a food truck is ran, so today was the perfect day to learn the ins and outs of how it's done. Chris informed me that the truck hasn't even reached its first birthday of selling tacos. Starting last September it is still learning what is popular among the students. There are a few food deserts on campus Chris tries to make stops to allow faculty and students to change up their sack lunch habits in substitute for a few flavorful tacos. Over the last few months, he has recognized which areas like different menu items more than others. They have added and taken away menu items based on popularity, such as a tortilla soup in the winter time. The soup didn't do too well so they found something the students were wanting more. For the next winter, I suggested serving Mexican Hot Chocolate, something easy and different that students can take on-the-go. I was happy to see he was very interested in pursuing this idea for next year!
Managing a food truck is way more than just serving food on wheels. What else goes on behind the scenes? Lots and lots of planning! "Once you're on the truck, that's it," Chris told me. You can't go to the back and grab more of (fill in the blank). Prep must be done the night before or in the morning before the truck leaves, requiring clear communications between several parties to assure the food is ready on time. Every week, Chris make a projection menu for the following week, how many pans of chicken, pork and so on. The pork is very important to project and communicate because it has a fourteen-hour smoking process.
Onto to the good stuff, FOOD! The Taqueria 1785 serves three little California-style tacos of your choices between the Chicken Tinga, Pork Cecina, North of the Border Beef and Bean, Heart of Palm Barbacoa, and Seared Fish tacos. Each is filled with its own unique combination of flavors coming from either a lime cole slaw, their special queso cheese, or fresh pico de gallo. My responsibility while on the truck was "dressing" these pretty little guys. The saying "less is more" is applied to taco toppings, just a little bit can add the perfect amount of flavor it needs to make the taste buds crave another bite.
Chris takes pride in serving those who come to his truck but he also appreciates the helping hands of his student employees. One of our talks we had in his office was about how he started out by himself and slowing gained a strong student staff who he can now trust to run most of the operation. Part of being a student involves trying new things, making connections, and mastering new skills. The environment Chris and his truck provide suits all I just mentioned above. New people visit the truck every and opportunities emerge from the surface. Chris knows his students won't be there forever and is a full supporter if they find a new position they would like to try out. He told me that yes it's hard to let go of an amazing worker but it's important not to hold someone back because of that. Again, they are students and learning is done on a daily basis and various forms, new places means new things to learn!
Friday
Lexie is back! Today we work with Coffee and Bagels, a corporate combination of Caribou Coffee and Einstein Bagels. John Funderburk was full of information, from every side of food you could think of when it came to service. He has figured out how to properly open and manage several places around campus, both dining hall and retail. Being in the Science Learning Center, the staff has caught on to when Organic Chemistry tests are because that seems to be when they are the busiest. The staff stocked up on coffee for the eager students waiting to sip their studies away. With little prep area in the back, or the closet as John referred to it, certain jobs are assigned to prevent run-ins and havoc.
Einstein Bagels and Caribou Coffee are looking to the new movement nowadays, the health movement. They are looking it eliminate all additives and preservatives, providing their customers with wholesome products. I thought this was an awesome movement for such a company. They see they benefits of eating healthy and want their customers to come back for this experience. As a dietetic student and a consumer, I hope many other companies follow in their footsteps to enrich the lives of those enjoying their products.
What makes Coffee and Bagels different than the rest of the competitors? The question I ended our morning with. Freshness. The coffee is freshly brewed every hour to assure the taste is consistent and just as flavorful as your last cup.
S-A-T-U-R-D-A-Y Night! Though we did not dance to rock and roll, Lexie and I did dance to some good 'ole country music by Jake Owen.We had an awesome intern date night at the new SunTrust Park in Atlanta. To clarify what I just referenced, it's a Bay City Rollers song and we saw an Atlanta Braves game followed by a Jake Owen concert. Several people asked to let them know how the new stadium was. It was like walking on another campus! There was a lane of restaurants, shops, and bars along the entrance of the stadium. The Braves may not have won the game, but we definitely won with the Jake Owen concert.
Sunday was a lazy day by the pool, got our tan on. After dinner, I laid out a blanket in the Myers Quad to work on my blog. Here's my view.
Stay tuned for next week's adventures! :)
Monday
We met with Bryan Varin, Executive Director of Dining Services, for breakfast. Bryan let us taste a little bit of luxury by driving us around (instead of walking) to places haven't we haven't been such as the new Jittery Joe's. It was a nice little preview since we will later spend a day learning the company inside and out. Next, we headed over the Village Summit to eat breakfast, the last dining hall we haven't seen.
The three of us sit at a table and later three managers join us. The hours before this consisted of question answer conversations with insight and tips in the food management world. To be in such a high position, I knew there were obstacles he faced to be where he was today. It's exactly what I ask him. "How did you get to where you are today?" Instead of getting a simple answer, I received a story full of life lessons. Bryan received his undergrad degree in Political Science but knew his passion was food so he went on to culinary school. I don't remember all the details and which order things came in but I do know the hardest decisions he had to make were the ones that helped him develop into the successful director he his now. Starting his time at UGA fifteen years ago, he has figured out the strategy of climbing the ladder. When he began his initial position, he made it his mission to also master the role above him at the same time. Higher positions became available and Bryan already knew how to do the job. He continued this strategy to make his way to the top. Something interesting he mentioned was that he applied for positions he knew there was a good chance he wouldn't get the job, yet still making it an opportunity for himself. Applying for it showed he wanted to move up and others took note of it. In a very shortened version, this is how Bryan came to be where he is today.
As we were finishing our breakfast, Bryan asked if we knew what "mise en place" meant. I'd never heard it before now but I know that it will always be in the back of my head. He went on to tell us it's a culinary term for "everything is in place". Everything is well-organized and the ingredients, tools, and machines are ready for preparation. If mise en place is done correctly, then the rest should go smoothly, he told us. This phrase is commonly used by chefs to keep things under control but Bryan explained he applies this to his life. It can be applied to jobs, finances, etc.. Deep. I know.
I found this website to help further explain what Bryan was talking about when referring to mise en place.
Food for thought-- How can you help mise en place your life?
Behind the scenes of the cash registers, we were working hard. Lexie boxed the nuggets and I buttered and toasted the buns, harder than you think. I have to admit a few slipped out from my hands and I did burn a few... but that is OKAY! With a little time, I finally got the hang of it so I moved onto the next thing I could learn. The fryer. Assistant Manager Jake showed me the ways. Split the bag into the two baskets, drop them, and push the button. Sounds easy right? Hah. Brand new to this whole thing, the timing was tricky. I did the best I could and had some help along the way. What was next?
Out to the front I went! My job was to help place the ready-to-eat items in the bags then call out the guest's name. I enjoyed seeing the happy faces as the guests receive their food. With every "thank you" I heard, it was Chick-fil-A's pleasure. We are happy to help!
Our last task of the day was the most relaxing, to me atleast. We filleted raw chicken to be used later in the week. The chicken came in big bags pre-marinated just needing to be spread apart to be easily cooked. Cut the fat off and separate the main vein going down the middle were our directions. I'm not quite sure what was so relaxing about ripping chicken apart but I was in the zone. Lexie peaked over at my finished product and said they looked perfect. Thanks dude!Here is a little post-work picture. I thought I was being innovative walking around with my umbrella in my belt loop. No hands needed. ;)
Tuesday
A day with AD, better known as a day learning how inventory works. In amidst the kitchens in the back in the back is a big dry storage area for things such as cups, plates, boxes, sauces, etc.. Half was Chick-fil-A's and the other half was Panda Express's. AD pointed out the difference between the two were the amount of dry product compared to fresh produce. Chick-fil-A had more dry product because their menu consists of mainly chicken and fries so they need various containers to go with. Panda, on the other hand, has fresh vegetables that are ordered every week and need to be refrigerated.
We were given a clipboard with a list of products in the dry storage area. I did a mock inventory check for Chick-fil-A, finding the various products on the list and writing down how much we had in stock. AD made 3D maps of the room so things were easier to find. I could tell this saved some serious time for people who need to grab something and go. After about thirty minutes of looking through the whole room, we were done with our mock check. Let me clarify, we didn't find everything on the lists, very complex layout and takes time to master.
The rest of the day was for us to research recipe ideas for our special event.
Wednesday
Summer class during an internship? Who would have thought? From 8am to 5pm we went through the ServSafe Manager book and took the certification test. We learned everything from the proper temperatures different foods need to be cooked to, cross-contamination, proper dishwasher concentration, and everything in between to make sure the food we make is served safely.
Later, we ventured to the Creature Comforts Brewery Farmers Market with a few of the other managers we have met throughout out our internship. We arrived as the market was about to close but I managed to snag a sample of some killer blueberries. While the others we sipping on their beer samples, I got myself some kombucha. The plan is to go back next week to fully experience the market. Very excited!Thursday
I flew solo today, which was kind of nice. Always having a "partner in crime" adds a sense of competition to everything. Don't get me wrong, I like a little competition but I enjoyed my one-on-one time with Chris Render, the manager of the Taqueria 1785 Food Truck. Giving myself plenty of time to find the Commissary across campus, I left Mary Lyndon Hall at briskly 7am. I didn't know too much about how a food truck is ran, so today was the perfect day to learn the ins and outs of how it's done. Chris informed me that the truck hasn't even reached its first birthday of selling tacos. Starting last September it is still learning what is popular among the students. There are a few food deserts on campus Chris tries to make stops to allow faculty and students to change up their sack lunch habits in substitute for a few flavorful tacos. Over the last few months, he has recognized which areas like different menu items more than others. They have added and taken away menu items based on popularity, such as a tortilla soup in the winter time. The soup didn't do too well so they found something the students were wanting more. For the next winter, I suggested serving Mexican Hot Chocolate, something easy and different that students can take on-the-go. I was happy to see he was very interested in pursuing this idea for next year!
Managing a food truck is way more than just serving food on wheels. What else goes on behind the scenes? Lots and lots of planning! "Once you're on the truck, that's it," Chris told me. You can't go to the back and grab more of (fill in the blank). Prep must be done the night before or in the morning before the truck leaves, requiring clear communications between several parties to assure the food is ready on time. Every week, Chris make a projection menu for the following week, how many pans of chicken, pork and so on. The pork is very important to project and communicate because it has a fourteen-hour smoking process. Onto to the good stuff, FOOD! The Taqueria 1785 serves three little California-style tacos of your choices between the Chicken Tinga, Pork Cecina, North of the Border Beef and Bean, Heart of Palm Barbacoa, and Seared Fish tacos. Each is filled with its own unique combination of flavors coming from either a lime cole slaw, their special queso cheese, or fresh pico de gallo. My responsibility while on the truck was "dressing" these pretty little guys. The saying "less is more" is applied to taco toppings, just a little bit can add the perfect amount of flavor it needs to make the taste buds crave another bite.
Chris takes pride in serving those who come to his truck but he also appreciates the helping hands of his student employees. One of our talks we had in his office was about how he started out by himself and slowing gained a strong student staff who he can now trust to run most of the operation. Part of being a student involves trying new things, making connections, and mastering new skills. The environment Chris and his truck provide suits all I just mentioned above. New people visit the truck every and opportunities emerge from the surface. Chris knows his students won't be there forever and is a full supporter if they find a new position they would like to try out. He told me that yes it's hard to let go of an amazing worker but it's important not to hold someone back because of that. Again, they are students and learning is done on a daily basis and various forms, new places means new things to learn!
Friday
Lexie is back! Today we work with Coffee and Bagels, a corporate combination of Caribou Coffee and Einstein Bagels. John Funderburk was full of information, from every side of food you could think of when it came to service. He has figured out how to properly open and manage several places around campus, both dining hall and retail. Being in the Science Learning Center, the staff has caught on to when Organic Chemistry tests are because that seems to be when they are the busiest. The staff stocked up on coffee for the eager students waiting to sip their studies away. With little prep area in the back, or the closet as John referred to it, certain jobs are assigned to prevent run-ins and havoc.
Einstein Bagels and Caribou Coffee are looking to the new movement nowadays, the health movement. They are looking it eliminate all additives and preservatives, providing their customers with wholesome products. I thought this was an awesome movement for such a company. They see they benefits of eating healthy and want their customers to come back for this experience. As a dietetic student and a consumer, I hope many other companies follow in their footsteps to enrich the lives of those enjoying their products.
What makes Coffee and Bagels different than the rest of the competitors? The question I ended our morning with. Freshness. The coffee is freshly brewed every hour to assure the taste is consistent and just as flavorful as your last cup.
S-A-T-U-R-D-A-Y Night! Though we did not dance to rock and roll, Lexie and I did dance to some good 'ole country music by Jake Owen.We had an awesome intern date night at the new SunTrust Park in Atlanta. To clarify what I just referenced, it's a Bay City Rollers song and we saw an Atlanta Braves game followed by a Jake Owen concert. Several people asked to let them know how the new stadium was. It was like walking on another campus! There was a lane of restaurants, shops, and bars along the entrance of the stadium. The Braves may not have won the game, but we definitely won with the Jake Owen concert.
Sunday was a lazy day by the pool, got our tan on. After dinner, I laid out a blanket in the Myers Quad to work on my blog. Here's my view. Stay tuned for next week's adventures! :)
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