University of Connecticut

McMahon Dining Hall

As I sit writing this blog, I am avidly listening to a symphony of whistles emanating from the kitchens of McMahon Dining Hall. This seemingly small detail is a true testament to the inclusive, up-beat, and content culture of UConn. As Rachael and I forge forward in our internship, we feel ourselves being pulled into this happy world, and are constantly asking ourselves "Is this real life?"

Dinner at McMahon

Peter Haynes in Purchasing

Continuing the whirlwind tour of UConn Dining Services, Rachael and I spent last Thursday at the Commissary learning about the world of Purchasing. As we quickly discovered, purchasing is not composed merely pushing a button and receiving the goods, but is a delicate equation of timing, precision, and communication. One slip-up can have severe consequences for the dining halls and food providers alike. Tracey Roy, Associate Director/Procurement, started our purchasing education with a brief overview of how purchasing works, and the roles of each member of the purchasing staff. Next, we spoke with Pattie Noren and learned about the necessary steps to making and completing a Purchase Order. Pattie was very patient in dealing with our blatant lack of knowledge and experience relating to purchasing, and graciously provided us with candies to sustain the rest of our adventures. Our next stop was in Peter Haynes' office. Peter showed us the steps to completing an order, and sending the orders to the food providers. It seemed that each food provider had their own means of receiving orders, making Peter's job that much more complicated. In a moment of fun, Peter also demonstrated his juggling skills, by expertly juggling a stapler remover, a stress ball, and a candle. Luckily, no injuries were incurred.

Attempting to make omelets

Taylor and Beth Fields

Friday took us to a completely different realm of Dining Services. We began our morning learning the surprisingly complex art of flipping omelets, under the tutelage of Beth Fields. Beth had long mastered the art, and was very eager to share tips and tricks with us unexperienced breakfast chefs. After a few omelets met their demise in the flaming hot burners of the wok station, Rachael and I slowly increased in skill level, although I fear we will never reach Beth's level. On a side note, we had the privilege of serving a select few of the UConn athletes. One athlete ordered two omelets and two eggs over-easy, and then proceeded to make an omelet sandwich. Another football player started his meal with 13 hard-boiled eggs. Rachael and my jaws hit the floor as they consumed every last crumb, and then went back for more. It's no wonder that UConn is so fantastic at sports; the players know how to eat!

Memorial Day weekend took us to new and exciting parts of New England. We explored Newport Harbor on a sunset cruise, attended our first drive-in movie, and enjoyed the beach in Misquamicut, RI. Life is good.

Rachael at Misquamicut Beach, RI

-Taylor Pond