I can't believe we're already three weeks into the internship! This past week flew by and was packed with fun activities. Early in the week we got to meet with Chef Mark for culinary skills training. We learned about proper knife skills and types of vegetable cuts and then got to practice what we learned. At the end, we even got to make swan apples! Surprisingly (and thankfully) it wasn't as hard as it seemed.
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| Swan Apple |
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| Showing off our swan apples with Chef |
We also got to meet with Karen Jackson to learn all of the ins and outs of FoodPro, the system used at Penn State to purchase food for all of the campus dining locations. Although this may seem simple, it is actually quite a complicated program. We'll actually get a chance to use the program when ordering all of the food needed for our final project, the farewell luncheon.
One of the most rewarding experiences of the internship program so far was working at Findley Dining Commons for the Special Olympics over the weekend. We got a chance to help out in the kitchen again, flipping thousands of french toasts and frying hundreds of tater tots, a definite crowd favorite. We also had the opportunity this time to work the register and work in the dish room unloading clean dishes and sorting silver wear. Although being at work at 5am was tough, the upbeat and positive attitude of all the athletes was amazing!
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| Having some fun in the dish room |
On our day off we took the opportunity to explore the beautiful city of Pittsburgh and went to a Pirates baseball game. Unfortunately the Pirates lost 1-0, but it was still well worth the trip!
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| Amazing view of the city from PNC Park |
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