Week 6

On Monday and Tuesday of this week we continued working on projects.  Our main focus was on FoodPro, entering menu cycles for the football team. Tuesday evening Brian was able to get us tickets to a Giants vs Pirates game at AT&T park.  

For the remainder of the week we shadowed Alicia, the Manager of Crossroads (Cal's largest dining common). We met all the members of her team, sat in on a few meetings, worked with invoices and had an indepth overview of what each staff member's job entails. We sat and talked to the exuctive Chef Marcos and learned a lot about management styles.  

We went to Los Angeles for the weekend.

Driving on the Pacific Coast Highway

View of Malibu

El Matador Beach

 Hollywood sign! 

View on our way up to the Hollywood sign

Santa Monica Pier

We visited Veince Beach, on our way there we went through the Veince Canal walkway

WEEK 7 UC Berkeley

WEEK 7


The week of our special event finally came , but before we could get started on the actual preparations we had to finish our Food Pro project of inputing menus for the football team!








We met with the Cal Catering team Tuesday and Wednesday.
We helped them transfer contacts to their new system and helped them with new employee payroll.
Their main offices are located in UC Berkeley's Memorial Stadium.
We observed a lunch period and practice for the football team.

Week 5

On Monday of this week we helped prepare one the dining commons for their Organic Audit.  We looked through their inventory logs and production records. On Tuesday we continued to work on our projects. On Wednesday and Thursday we worked in Honeybear Bakery.  The bakery makes all of the desserts for the dining commons.  We frosted cakes, experimented with Gluten free recipes for bread, muffins and cookies.

On Friday we went to the Gilroy Garlic Festival, two executive chefs  from Cal Dining were competing in the bake off.  Jen from Foothill and Mary from Cafe 3. Sadly, Cal didn't win but, everyone had a great time regardless.

Behind the scenes at the bake off

Garlic french fries

Executive chefs Mary and Jen 

On the weekend we had a blast!  Saturday we were able to go to the soccer game at the California Memorial Stadium,  Real Madrid vs. Inter Milan.

On Sunday Stefani ran the 5k race in the San Francisco Marathon. 

 Later that day we went to Telegraph st for Sundays on Telegraph. There was music, vendors, games, chalk art and many more activities. 

Week 4

Hello Everyone!

This week was  less hectic.  We met with a number of Food Service Management mangers from various locations on campus.  We continued to work on projects. We met with Frank the manager of Clark Kerr dining commons, where we were introduced to his staff and learned about what each of their jobs entails.  We met with Brian the Manager of Foothill dining commons,  this is where our special event is being hosted so we knew the majority of his staff.  While at Foothill we finalized our menu with Jen, the executive chef for our special event.. which will be revealed soon!

Brian allowed us to sit in on a few meetings!  The first was about sound control in the unit.  The second was a pre-conference briefing.  The third was a Foothill upper management and HR meeting which discussed performance evaluations and the proper process in which to complete these evaluations.

Mid week we were able to work on FoodPro and inputting new recipes for Berkeley's football team.

On the weekend we explored San Francisco again.  Spent time with new friends and caught up on some much needed sleep.

Had Dinner here!

While in SF we found the Westfield Mall which has 5 floors.

The 5 floor mall!

After visiting the mall we continued exploring SF.  We found a science museum 

Weeks 2 & 3

On Monday of week 2 we were able to tour Stanford University's Residential & Dining Enterprises.

We meet with the Executive Chef, Elaine the sports team's RD, Daniel the Quality Control Manager and the Sustainability Manger.

Our drive into Stanford

On our drive back to Berkeley we drove past Silicon Valley and stopped at Facebook.

The rest of our week consisted of learning the different tasks of the following departments: Marketing with Anna and HR and Hiring Process with the Associate Director and Admin, Mike.  We were even able to sit in on a few interviews and ask questions!


On the weekend Stefani's friend Natalie from Los Angeles visited for Fourth of July weekend. We ate a restaurant called Build where you were able to design your own pizza!

The design bar

The final products!

On Friday we went shopping in Emeryville at the beautiful outdoor mall. Later we had the famous In-N-Out burgers for dinner. We caught a few fireworks displays around the Bay Area.

Shopping break for ice cream and chocolate

Saturday we started our day in San Francisco stopping at all of the "Must See" sights.  Coit Tower, Lombard Street, Ghirardelli Square, The Bay, Golden Gate Bridge, Fisherman's Wharf and this awesome Antique Arcade.  After we crossed the Golden Gate Bridge we ventured to visit the Muir Woods National Monument that is a conservation for the magnificent Redwoods.

View of the bay on our walk to Coit Tower 

Coit Tower!

Nkumeh, Natalie & Stefani at Coit Tower

View of Lombard St from Coit

Lombard Street

Grabbing some chocolate!

Stopped at Kara's for a cupcake

The view on our way up to see the Redwoods!

Getting ready to enter the Monument!

We did some hiking here!

Week 3

This week we continued to work with different departments
in Cal Dining. We learned the the system they currently use (FoodPro) and the system they are switching to (Eatec) with their Systems Coordinator, Flo. On Tuesday we met and learned about their process for food contracting and bidding with their Commodities Coordinator, Sunil.  On Wednesday we shadowed the workers in the Den, which consists of Peet's Coffee and Tea and a Freshen's outlet.  We learned how to make lattes, cappuccinos, americano's etc. While working in Freshen's we learned how to make smoothies, and wraps.  We were able to view their quality control books that displayed the correct portions for each item that is being made.


On Friday we went on a tour of University of California San Francisco Hospital's Dining Facility. We were able to gather some great ideas of portion recognition and view their take on the Rethink Your Drink movement

Notice the Red, Yellow and Green under the unhealthy
to healthy drink choices in descending order

Stopped for lunch!

Escape from New York Pizza

After lunch we visited Hampton Creek Foods for a tour.  This company is working on a sustainable alternative to eggs. We met their team,  the food scientists and the chefs.  They even set up taste testings for us to sample their products.

Their substitute for scrambled eggs. 

Their Mayo line: Garlic, Chiplote, Sriracha and Original flavors

  Friday evening we toured San Francisco again and found a bunch of great places!

Stopped here for Happy Hour!

Wine and chocolate

On Saturday we rented a Zipcar and traveled to Santa Cruz...

Panoramic of Santa Cruz Beach and Boardwalk from the Wharf

After soaking up the sun all day on the beach, walking along the board walk and eating on the wharf we went to Natural Bridges in Santa Cruz for the sunset.

Perfect way to end the day in Santa Cr