Purdue Week 5

Hi!
So we just finished our fifth week here at Purdue! We have had a wonderful time meeting new people and making new friendships that will one day bring us back to West Lafayette! Our work hours have been less hectic now that our rotations to different dining and catering sites have been completed. To start off our week, we had a meeting with Petra, one of the dining managers at the Purdue Union. She helped us choose food items that we will promote in our Nutrition Education projects. Tuesday consisted of working in the office. Lizzy continued working on her Safety Awareness presentations while Maggie, Kelly and Amanda worked on various projects. On Wednesday, we had a meeting with Residential Coordinator Christa. We discussed and showed her our Diversity handouts and received feedback on how to improve them. We also worked with Chef Aaron in The Union kitchen in creating new slushie flavors for the farmer's market. We enjoyed Thursday by working the farmer's market, where our new slushie flavors were a big hit! On 4th of July, we continued working in the office.

Lizzy and Bruce making some fresh, homemade pasta!

The tasting of the Piña Colada slushie flavors.

Amanda and the juicer.

Our 4th of July decorations for the farmer's market.

 
Kelly taking a selfie with an orangutan at the Indianapolis Zoo!

They also attended the Taste of Indianapolis with their friend, Greg.

Purdue Week Four

Warm hello's from Indiana!

Week four proved to be a very busy and exciting one yet again for Lizzy, Maggie, Kelly and Amanda. They experienced a pleathora of food service venues and had the opportunity to work with supervisors from a broad array of backgrounds.

 Starting in the office on Monday, Maggie and Kelly completed the Nutrition Education board on Antioxidants. This will be on display this fall to inform students about the benefits antioxidants offer in decreasing free radicals and guide them in making healthier dietary choices.

 

Tuesday and Wednesday were early mornings for the interns, starting at 5:30 am at Food Stores. The first day, Lizzy and Kelly rode along with the delivery truck drivers and saw how food drop offs went. Meanwhile, Maggie and Amanda worked in the meat processing department. The next day, the girls switched so that each got to see the meat processing and also experience the delivery side of Food Stores. They also had the opportunity to sit in on a meeting with the buyers and ask questions about the process of distribution.

 

On Thursday, the girls had a great day running the Farmer's Market. Lizzy and Kelly prepared the meat and sandwiches while Maggie managed the slushies and Amanda ran the register. The slushie flavors this week were cucumber mango lime and watermelon lemonade. It has been fun changing them each week!

 

Friday and Saturday, Lizzy and Amanda worked in catering. On Friday, they prepared food for a banquet meal by plating entrees, making shrimp appetizers, and filling puffs with an egg variety and a different type with cooked apple and chocolate chips.

 

Saturday night, they catered a wedding at Purdue Memorial Union.

 

 

 

 

 The reception had a beautiful ice sculpture made by chef Bruce, and was a great success. Lizzy worked in the kitchen in food preparation and getting everything on trays. Amanda helped the student event coordinator, served the head table and assisted with cake cutting.

 

The completion of this week marks halfway for Purdue's interns. They have learned so much this far and are really enjoying Layfette!

 

Hoping everyone has a great week :)

Lizzy, Maggie, Kelly and Amanda

 

 

Purdue Week #3

Hi everyone! We are almost halfway in completing our internship! We have been having a great time with everyone at Purdue. They have been extremely nice and understanding with us, something that makes us feel not only comfortable but welcomed. Our third week of our internship consisted of a variety of things. On Monday, June 16th, we helped prepare food for a small athletic orientation with Mrs. Carolyn in the Carry Quad. Some of us grilled the hamburgers and hot dogs, while others washed dishes, sanitized produce and prepared the drinks. We served the food to incoming freshman athletes who were there to learn about their upcoming experience at Purdue University. Tuesday was also a very exciting day because we had the opportunity to work at Ford Dining Hall. All four of us received different duties, from preparing food in the kitchen to rinsing dirty dishes in the dish room. At the end of the day we were super tired since we had on our feet. This week we also worked at Pappy's Sweet Shop in The Union. Amanda and Lizzie worked the first shift on Wednesday while Maggie and Kelly worked the second shift on Friday. Amanda and Lizzie had a very busy shift making more than 200 milkshakes for The Future Farmers of America! On Thursday, June 19th, we all worked at the Farmer's Market where we beat our record total! We hope to break $1000 before the end of our internship! On Friday, we also attended a lovely lunch at The Sagamore Room in The Union with our boss Mary Ann and with Greg Minner, the Director of Dining Services and NACUFS Midwest Region President. The food and service was amazing and we are all extremely thankful to have spent some time with Greg. We cannot wait to see what else is in store for us!

-Maggie, Kelly, Lizzie and Amanda

 All four of us preparing food for the freshman athletic orientation.

 

Maggie making milkshakes at Pappy's Sweet Shop.

 

Enjoying a delicious lunch with Mary Ann and Greg.

 

On Friday, we also celebrated Kelly's 21st birthday by singing happy birthday to her as she blew her candle on her miniature birthday cake!

During the weekend, we attended a local food festival called Taste of Tippecanoe. We tasted various types of food, wines and enjoyed some live music!

Purdue Week 2

Hi everyone!

Our second week here at Purdue was as wonderful as our first week! Elisabeth attended many safety meetings where she learned what she would be doing for the rest of the summer. She also worked on her projects that consisted of creating presentations to teach staff about blood borne pathogens, chemical labeling, lock out tag out, hazard assessments in the dining halls and the Global Harmonized System of Classification. Kelly and Maggie got a headstart on their Nutrition Education projects such as the Jeopardy game shown below. On Wednesday, Elisabeth attended a Marine Stewardship Council meeting while Maggie and Kelly attended a presentation where a young woman spoke about her recovery from an eating disorder. As usual, on Thursday we all participated in the Farmer's Market by selling BBQ sandwiches and slushies. On Friday, Elisabeth attended some more safety meeting where she learned about various health risks in the kitchen. Kelly and Maggie worked in the kitchen with the catering team to help prepare food for their events. On Saturday, they continued with the catering team however, this time they assisted in serving a wedding in one of Purdue's ballrooms.

One of the Nutrition Education projects Kelly and Maggie completed.

The smoker we use during the Farmer's Market.

The delicious brisket in the smoker.

The ice sculpture the bride and groom requested.

The ballroom.

Week #1 Purdue University

Hi everybody, We are the summer 2014 NACUFS interns at Purdue University in Indiana! We had a very fun and educational first week! We come from all different universities: Lizzy is from Penn State, Kelly is from Indiana University of Pennsylvania, Amanda  is from Viterbo University and Maggie is from the University of Houston. Our first week consisted of a lot of orientation and getting to know Purdue's campus. On Tuesday,we met with Willie and Krista who are from the diversity office and they wanted us to brainstorm different ways to advertise special holiday meals. We will be creating bulletin boards and contacting different media outlets to help promote the events. At 3:00 p.m. Mary Ann, our supervisor, held a small reception for us where we go to meet everyone we will be working with throughout the summer. On Wednesday we explored Chicago for a day where we visited an Italian store called Eataly and shopped around the city. Every Thursday from here on out we will be working the campus's Farmer's Market. There, we will be preparing and selling BBQ sandwiches and homemade slushies. On Friday, we met with Carrie, the nutritionist, and Michelle, the dietitian, to discuss nutrition education and ways to promote healthy eating throughout the school year. Our job is to come up with interactive games for each topic to get the students more involved.

Throughout the week we did many fun activities during our free time. We walked around campus and saw all of the monuments, explored the local mall, walked around downtown, visited the zoo, saw a movie at the local theatre, and relaxed after a very exhausting week.

Love your favorite interns,
Maggie, Amanda, Kelly & Lizzy

Interns in front of The Bean at Millennium Park in Chicago.

Here, we are standing under the Purdue archway.

This is all of the food that we prepared for this week's Farmer's Market.

Us at our welcome reception.