Week #3
Dustin, my supervisor, Greg, the executive chef, and I
traveled to Bismark for a couple of days this week. We started out by taking a
tour of Cloverdale meat factory. We suited up in hard hats, hair nets, smocks,
and boots to get us ready. It was amazing to see all the work and care they
take in preparing all of their foods. It was fun to see them processing the
bacon from pork side to the packages we buy at the store. The equipment was
another really fun thing to watch. One of them would slice up the sides into
bacon while measuring each individual slice to ensure its quality; and this was
done at lightning speed! One thing my mom would have loved when we were growing up was their automatic boot washer we walked through. There would have definitely been a lot less muddy tracks in the house if we would have had that!
The
next day was the Food Services of America Food Show. Now this place is a haven
for any food connoisseurs.
Since UND is on the front lines of foodservice we were already aware of many of
the new things at the food show, but there were still a few items that will help
us with the menu development that is in progress.
Bakery Boy, Hormels, Campbells, Tyson, and Golden Plump were just a couple of our suppliers that I met. While talking with these people I not only learned about their products, but more importantly I learned that good relationships are formed between suppliers, brokers, and buyers. I mean everyone called each other by their name, and they didn’t even have to look at nametags!
After the Food Show it was back to Grand Forks. I spent some
time looking up delicious recipes for the new allergy-free concept in one of
the dining centers. While I love looking up recipes it definitely never ceased
to make me hungry! It also reminded me of how blessed I am to not have any food
allergies. Although with this new concept in the dining centers those with
allergies won’t feel like they are missing out on anything, because I was able
to find some pretty amazing recipes!
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