Each day brings a new adventure at UConn! Rachael and I have been tirelessly learning new skills and information, as diverse as the best techniques for using brick pizza ovens, and how to feed a baby goat its first meal (more on that later). Our coordinator, Carol Cronin, keeps us busy!

On Friday, we had the pleasure of working with a seasoned chef, Bruce Haney, who showed us the ins and outs of preparing pizzas and cooking them using the (at first intimidating) brick pizza oven. Rachael and I had anticipated many cheese burns and failed pizzas would result. Luckily, Bruce's instruction kept us burn free, and our pizzas gradually became more edible. At McMahon Hall, there are always two pizza options. The basic option, margherita pizza, is served at lunch and dinner daily. The second option is always imaginative; in our time here, we have seen green bean pizza, bacon and chicken pizza, buffalo chicken pizza, and many more!

Bruce Haney and the pizza oven

Spreading pizza with garlic oil

On Monday, we went back to the Commissary to learn about Cold Production. UConn creates most of the pre-made sandwiches and salads in the giant refrigerator that is the CPK (Cold Production Kitchen). Rachael and I give many kudos to the employees who spend their mornings in the CPK, because it is COLD, very very cold. We learned the meaning and value of the word "layers". In the CPK, we learned who to use and operate the industrial meat slicer, with the help of Diane, a very dedicated Kitchen Assistant. We also learned how the meat is distributed to the various dining halls. During the afternoon, we worked with John Dumphy, who told us all about taking inventory. He managed to make the process of entering refrigerators to count meats and cheeses fun, a true feat.

John Dumphy and Rachael

On Monday, we also had the opportunity to speak with Chef Ron Swiller about the process of recipe development, triathlons, and aspic. These are three topics that rare coincide in the same conversation, although when talking to Ron it is impossible to not become curious about the numerous topics on which he is knowledgeable!

Ron Swiller and I

On Tuesday and Thursday, we worked at the campus restaurant Chuck and Augie's learning both front and back of the house skills. On Tuesday, we were greeted by Chef Tyler May who guided us in creating a daily special, the NACUFS salad. Our salad consisted of a bed of cooked kale, fried mushrooms (aka vegan bacon), shredded onions, cherry tomatoes, garbanzo beans, kale blooms, and shallot flowers. It was dressed with a mustard avocado vinaigrette. Although the salad took a little while to gain popularity, it eventually sold out! On Thursday, we learned about the history of the University and Chuck and Augie's with Roselyn Lamont. It was very interesting to hear about how Chuck and Augie's was designed and created. The huge success of Chuck and Augie's can be greatly attributed to Roselyn's hard work and perseverance. We spent the rest of the day on Thursday hostessing at Chuck and Augie's under the direction of student manager, Maleek. Another great couple of days at UConn!

NACUFS salad

Chuck and Augie's kitchen