Purdue Week 7

Good morning everyone!

We have had an awesome time here at Purdue University. Our 7th week was very inspiring since we met the wonderful Marliyn Sherman. She is a motivational speaker that presents around the United States. We heard her amazing words on Tuesday and Wednesday, which were training days for the Dining and Catering employees. Tuesday evening we were also lucky enough to have dinner with Greg, The Director of Dining, Marilyn, Mary Ann, Kristin and Cathy at a nice restaurant called McGraw's Steak Shop & Fish House. The following day, we attended the morning presentations Greg and Marilyn had. Greg talked about the changes the Dining and Catering team has had to face while Marilyn advised us on how to excel in the workplace. Like always, Thursday we worked at the farmer's market and once again, broke our sales record! The roasted corn on the cob has become very popular and has helped increase our traffic. Friday we worked in our office where we helped Lizzy in finishing up her safety PPE diagrams. She held a small presentation where she showed the training program she created. She did an amazing job, everything was easy to understand and looked very professional. As for our leisure activities, on Friday we went to the local theater to see the thrilling movie The Purge: Anarchy. Lizzy and Amanda also hung out with their new friends at Harry Chocolate Shop. On Saturday, Amanda had the wonderful opportunity to attend a ballet class in Indianapolis. On her way back to West Lafayette, she encountered an arts festival in Carmel, where she participated in an outdoors art class! Lizzy, Kelly and Maggie had lunch at the famous Triple XXX Family Restaurant, where they ate a peanut butter hamburger!

The interns, Lizzy, Kelly, Maggie and Amanda with the amazing Marilyn Sherman.

Us with our wonderful boss Mary Ann Prah at McGraw's Steak Shop & Fish House.

Kelly and Maggie having a great time with their new friends Colin and Vikram!

The Duane Purvis All-American burger with the secret ingredient, peanut butter!

A memorial Amanda found in Carmel while having a great time at the arts festival.

Lizzy doing what she loves, being in the kitchen making delicious food!

Purdue Week 6

Week 6!

Only two weeks lefts! Everything has started to slow down since we have completed most of our projects and finished rotating to different sites. So, our 6th week was a bit slow. We spent most of the week in our office, revising our finished works and putting the finishing touches on our boards. Carrie, the nutritionist, stopped by and gave us a new project to work on, her spinning wheel game. We came up with various question that will be used for when she tables out using the spinning wheel.
Our farmer's market day was exceptional! Our new credit card machine and roasted Parmesan corn helped us in breaking our sales record with a total sales of $1060! During the weekend, Amanda and Lizzie had great company since their boyfriends came to visit them. Amanda's boyfriend, Jesse, came from Wisconsin along with two other friends. Lizzie's boyfriend, Brandon visited from Pennsylvania.
On Saturday, we all attended Mosey Down Main Street, a downtown Lafayette festival. We are all excited to see that the last two weeks will be like, and anxious to go home!

The Nutrition Education boards we completed this week, National Nutrition Month (left) and Stress & Exercise (right).

Kelly, Maggie, Lizzie at Jake's Trivia night. Their team ended the night as 4th place!

Mosey Down Main Street

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.