All the countless hours of preparation lead us to last thursday, our themed meal! Since the start of the internship our director, Carol Cronin, told us that this day would come and go quickly. Taylor and I didn't believe her. Sure enough, we worked six fantastic weeks to create a spectacular event, and within three short hours all the fun was over!

Chef Derek Carlsen

Taylor and I were extremely fortunate to work along side one of UCONN's most talented chefs, Derek Carlsen. From the start, he helped us create a menu that incorporated the rich and complex flavors of traditional Spanish cuisine. A short list of our menu items included; a gourmet tapas station with grilled calamari, cod fritters with lemon aioli, and a "spanish bruschetta", a traditional Spanish "bocadillo" sandwich with serano ham and manchego cheese, and paella! By the time the event was set up it was hard not to eat the entire room!

But an event is not an event without desserts right!?!?! Uconn's Bakery Manager Eric Merkle, along with his talented staff, provided us with not only espresso flan and fruit tarts, but a show cake with figurines of bulls chasing Spanish men through the streets of Spain! Everything was an absolute hit!

Gabby DiNuzzo and us with the cut out

We were also fortunate enough to have help from Uconn's infamous marketing department! With the assistance and direction of UConn's marketing team, Gail Merrill and Jeff Gonchi, we turned a dinning hall into a somewhat authentic Spanish event. Individual signs were made at each station that described the food and had a map of Spain that enlarged the town in which the meal originated from. To entertain students, we set up a cut-out of a man participating in the running of the bulls. However, we might have had a little more fun that most of the orientation kids!

Pam Blume, Carol Cronin, Andy Iverson and some of Uconn's finest student dinning services staff helped us finish decorating for our final event. The main dinning area was lined with ruby red curtains that filled the room with a vibrant color. Every other table had two red tissue paper flowers in a glass cut vase, and as you turned the corners, cut-outs of a fiery flamenco dancer greeted you! To give the room the final touch, we enlisted the help of D.J. Andy Iverson (DJ AndyIvy) who played Flamenco Music that added to the Spanish feel.

Chef Angel Soto

Even though this was called Taylor and I's "event" it truly would not have been possible without all the people listed above, as well as McMahon's entire dinning staff! It was an honor to have worked with talented and passionate cooks and managers that supported all of our efforts! Thank you again to all of Uconn's Dinning services employees for making our event a hit and our stay so enjoyable! You will all be truly missed!

 Thank You for all the good food, fun times, and life changing experiences Uconn Dinning Services Staff!!!!

Rachael Rounsley and Taylor Pond

It started out as a normal breakfast; oatmeal, morning snap-chats, a disgusting amount of coffee, then Taylor said "Lets go on adventure today!"

Before we knew it our swim suits were backed and our bikes loaded in the back of my truck. Our decided destination was a small place called Block Island, in Rhode Island. The town is known for being a small scenic get away, that has hidden beaches and hilly terrain. We hopped on the Block Island  Ferry and before we knew it Taylor and I were standing with our biking in one of the most adorable places.

After a quick bite to eat we began roaming the Island till we found ourselves at the Mohegan Bluffs.

The view was the definition of breath taking. We stood at the top of the stairs for only a few moments before our excitement took over and we bounded down the steep stairway. When we arrived at the bottom, after a small amount of rock climbing, the soothing sounds of pebbles being pushed and pulled by the ocean gave a sudden calming effect. Taylor and I just kept repeating our amazement that a place so beautiful still existed in the States. The ocean was a clear blue, the land rustic and untouched, it could have been a beach in New Zealand. After several hours of walking the beach and playing in the ocean the setting sun and our hunger forced us back to the main land.

I know this will be one of the many days Taylor and I look back on grateful for our spontaneous adventure!

 Making the most of our last two weeks!

Rachael Rounsley

University of Connecticut-

Week five held many exciting adventures! On Monday, we travelled to Foxwoods casino. Foxwoods is one of the two large casinos in the area. It houses several restaurants, in addition to catering for events of up to 2400 people!! The food production areas were like nothing I had previously imagined. Thousands and thousands of sheet pans and hundreds of mixers occupied the walls in the maze-like, multi-floored, and unbelievably gigantic kitchens. Our tour-guide, assistant executive chef Mark Genereux, whisked us through food preparation areas like a butcher room, a soup room, and even a freezer deemed the "frozen tundra," where it snows in June. Along the way, we were introduced to many key employees who keep the operation running. At times I got the sensation that I was in beehive with people, or "bees," bustling from room to room on a mission. Working in a casino would be an extremely fast-paced, and at times stressful job. However, Mark seemed to juggle his duties with the focus and dedication of an expert.

Rachael, Mark Genereux, Taylor

After leaving Foxwoods, we traveled to UConn's Avery Point campus. The Avery Point campus is best known for its Oceanography major, which is no wonder given its location. Right on the ocean, Avery Point overlooks a myriad of lighthouses, sailboats and beaches. Its uncanny beauty was like nothing Rachael or I had ever witnessed, especially on a college campus. Larry Rayment, Area Manager at the Avery Point campus, showed us around his Avery Point dining

Branford House Mansion

location, appropriately named Salty Paws, after the UConn Husky. After seeing this impressive dining spot, we were given a tour of the campus. First we walked up to the Branford House Mansion. This mansion was constructed by Morton Freeman Plant at the cost of 3 million dollars in 1903! After Mr. Plant's death, the mansion was donated to the State of Connecticut, and is currently used as venue for events, like weddings and high-end dinner parties.

Every week at UCONN we have the privilege of slipping into new positions and trying on new hats, this week we were bakers and gardeners!




We started off our morning in the bakery with Eric Merkle and his skilled team! As we walked through the doors bright and early, the smell of fresh baked bread and sweet muffins tickled our noses! Two wonderful men named Jason and Tom showed us the enormous rotating ovens and racks of sweet goodies the would be emerging from them. The bakery supplies fresh muffins, cookies, brownies, bread, scones, danishes, and so many more tempting treats to the dinning halls and satellite stores across campus. Since the University is so large, to supply the entire campus, some mornings the bakery opens at 4 a.m. and sends as many as three waves of supplies. To make things more impressive they handle all the desserts and breads for catering events and make in house speciality/ decorative cakes. For Taylor and I's themed meal, they were kind enough to take time out of their hectic schedule to help us with a "Running of the Bulls" themed cake. Their skilled cake decorator Megan made six bulls for our cake, then taught us how to make the running spaniards. Taylor and I might have gotten carried away and made a few funny men including a; cowardly man, a dead man, a man being run over, and one man standing in victory!

The other day we traveled to Spring Valley Manor, the school's student run farm, to be organic farmers! Immediately after we arrived, we were greeted by the most kind and down to earth people! It was apparent how passionate and knowledgable everyone was. Their farm was equipped with a multiple outdoor gardens, a hoop house, and a green house! For the day's work we planted two types of tomatoes, cucumbers, and harvested mint, basil, and chives. After harvesting the Herbs we prepared them for the student run farmers market that happens every thursday. The local farm supplies food year round to the on campus restaurant Chuck and Aguies, as well as one of the dinning halls named Whitney. Not only the university, but the students take pride in growing. preparing, and consuming organic locally grown foods!
















Both days were exciting and new experiences!

               

                    How could you not have a wonderful day when you get to play with baby goats!

Last wednesday we took a tour of Beltane Farm, located in the scenic town of Lebanon, Connecticut. What was once a small goat farm has slowly grown into an established business that supplies an array of goat milk products, goat husbandry lessons, and tasting tours to Connecticut and the surrounding states. A truly humble and passionate man, Paul Trubey, owner of Beltane Farm, met us to tour his home. As we walked around to the enclosed pastures Paul called many of his 100 and some goats by name, at some points recalling the funny story or markings that lead him to choose each. In the center of the farm was a large milking and production barn where they could milk the goats and then, on site, make goat cheeses. As he showed us the different milking stations he affectionately recalled how one of his goats will not leave her station without a proper hug good bye. Each of his goats have their own personality, some more lively than others, but all unique. It was refreshing to see how the "farm to table" lifestyle is growing, and how University of Connecticut takes advantage of all the wonderful local farmers.




As the weekend came, we put on our windbreakers and set sail to go whale watching! Our adventure took us to Cape Anne in Massachusetts, and specifically Captain Bill and Sons whale watching tours. While out at sea we saw a total of over twenty whales! One in particular would perform a butterfly stroke, launching itself out of the water though the air to make a magnificent splash before diving under the boat. We were fortunate enough to have a marine biologist on board to explain the whales behavior, feeding habits, and a few fun facts. For example whales weigh 40,000 tons, each fin weighing 1,000 tons. During this time of the year they are packing on the pounds, so that they will be able to swim from the east coast all the way to Costa Rica without consuming any food! These massive creatures' sheer size was equally impressive as their gracefulness and physical capabilities. Taylor and I were in awe the entire trip.

 Rachael Rounsley

Each day brings a new adventure at UConn! Rachael and I have been tirelessly learning new skills and information, as diverse as the best techniques for using brick pizza ovens, and how to feed a baby goat its first meal (more on that later). Our coordinator, Carol Cronin, keeps us busy!

On Friday, we had the pleasure of working with a seasoned chef, Bruce Haney, who showed us the ins and outs of preparing pizzas and cooking them using the (at first intimidating) brick pizza oven. Rachael and I had anticipated many cheese burns and failed pizzas would result. Luckily, Bruce's instruction kept us burn free, and our pizzas gradually became more edible. At McMahon Hall, there are always two pizza options. The basic option, margherita pizza, is served at lunch and dinner daily. The second option is always imaginative; in our time here, we have seen green bean pizza, bacon and chicken pizza, buffalo chicken pizza, and many more!

Bruce Haney and the pizza oven

Spreading pizza with garlic oil

On Monday, we went back to the Commissary to learn about Cold Production. UConn creates most of the pre-made sandwiches and salads in the giant refrigerator that is the CPK (Cold Production Kitchen). Rachael and I give many kudos to the employees who spend their mornings in the CPK, because it is COLD, very very cold. We learned the meaning and value of the word "layers". In the CPK, we learned who to use and operate the industrial meat slicer, with the help of Diane, a very dedicated Kitchen Assistant. We also learned how the meat is distributed to the various dining halls. During the afternoon, we worked with John Dumphy, who told us all about taking inventory. He managed to make the process of entering refrigerators to count meats and cheeses fun, a true feat.

John Dumphy and Rachael

On Monday, we also had the opportunity to speak with Chef Ron Swiller about the process of recipe development, triathlons, and aspic. These are three topics that rare coincide in the same conversation, although when talking to Ron it is impossible to not become curious about the numerous topics on which he is knowledgeable!

Ron Swiller and I

On Tuesday and Thursday, we worked at the campus restaurant Chuck and Augie's learning both front and back of the house skills. On Tuesday, we were greeted by Chef Tyler May who guided us in creating a daily special, the NACUFS salad. Our salad consisted of a bed of cooked kale, fried mushrooms (aka vegan bacon), shredded onions, cherry tomatoes, garbanzo beans, kale blooms, and shallot flowers. It was dressed with a mustard avocado vinaigrette. Although the salad took a little while to gain popularity, it eventually sold out! On Thursday, we learned about the history of the University and Chuck and Augie's with Roselyn Lamont. It was very interesting to hear about how Chuck and Augie's was designed and created. The huge success of Chuck and Augie's can be greatly attributed to Roselyn's hard work and perseverance. We spent the rest of the day on Thursday hostessing at Chuck and Augie's under the direction of student manager, Maleek. Another great couple of days at UConn!

NACUFS salad

Chuck and Augie's kitchen

The second week has been just as exciting as the last!

Since Taylor and I are both dietetics majors our director Carol Cronin sent up a meeting with UCONN's head dietician Amy Dunham. She welcomed us to her office for an informal Q&A session about her academic career, position at UCONN, and personal health. Pregnant with her third child, she was able to give us valuable insight about life as a full time working woman and a mom. Throughout Amy's career at UCONN, she has brought several programs to the campus that promote self acceptance of body image and healthy life styles. Both she and her team see students one-on-one to access any healthy concerns and help coordinate with dinning halls to accommodate for any intolerance students may have. 

For the last half of our day we traveled to what seems to be our home base, 

McMahon dinning hall, where we participated in assistant manager training. Joe Ferris, Area Manager of McMahon, explained his responsibilities. With such a large facility he has to proactively have his hands in every part of service, from employees and computer systems to scheduling. Being the Area Manager of McMahon is no simple task. Fortunately, Joe has a team of skilled assistant mangers, some of which have come from other dinning halls during the summer session, who help maintain the machine that is McMahon. One of those lovely gentlemen is Bruce Hessing, Assistant Manager at Gelfenbein.

                                                                                                                         

                                                                                                                                    Bruce Hessing

During our evening shift we walked between the five cooking stations; pizza, tandoori, grill, wok, and saute to check with each sections cooks. Since it was a slower evening, Bruce decided to take us on a surprise tour of the Kosher/ Halal kitchen. He explained how the 2003 renovations of Gelfenbein had included the addition of a Kosher kitchen. Funding for the kosher kitchen came from many benefactors across the state of Connecticut. The new kitchen was split into two sections with meat on one side and dairy on the other. 

To end our evening, we followed Randy Markes around, aka the keeper of the vacuum. Randy was very passionate about keep McMahon looking its best! No task is to big or small for him including taking a hand held vacuum around to clan vents or renegade gnats. UCONN has very dedicated employees!

On Thursday we had a surprise adventure to New Haven's local news station to watch one of UCONN's own, Rob Landolphi, host a gluten free cooking segment. It was both Taylor and my first time at a news station. To our surprise, we realized that most news rooms are one large area with segmented areas. In the mock kitchen area, Rob made a gluten free vanilla angle food cake with a mixed berry compote and set up a copy of his latest book with Cooking Light "The Gluten-Free Baking Book." It was a privilege to see a great chef in action. At UCONN, he works tirelessly to improve to quality of the universities gluten free, vegan, and healthy options. 

The longer I work at UCONN, I realize just how dedicated the employees are to improving the quality students meals. Whether it be through Kosher dinning halls, staff excellency, or gluten free options, UCONN truly cares about their students! 

Rachael Rounsley

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

I never thought this day would come, but my internship at UCONN has finally begun! The people are kind, the campus is gorgeous, the views are breath taking, and my intern partner in crime Taylor Pond is fantastic! I arrived at my new home for the next 2 months with a fully stocked fridge, a furnished home, and welcoming smile from our program director Carol Cronin. The hospitality I received in the first few minutes of meeting this wonderful woman gave me an indication that my internship at UCONN is going to be one of the best experiences of my life!

Our first day we took a tour of the campus, weaving in and out of architecturally stunning buildings. Taylor and I viewed the wide variety of dinning halls and were privilege to meet some of the managers still left for the summer. The following day we were greeted by Dennis Pierce, Executive Director of Dining Services, and the entire summer staff, with a breakfast reception held in our honor to welcome us to their campus. We might have been tricked into giving a small introductory speech about ourselves, but the welcoming people and delicious breakfast most certainly made up for it! 

After an exciting morning, our day became even more eventful with a surprise invitation to Rob Landolphi's test kitchen, the Culinary Operations Manager for UCONN. For a full hour we were able to watch new healthy creations take place that would replace a Wendy's fast food chain in the student union. His genius culinary colleagues consisted of Ron Swillers and Peter Stetson who helped create five mouth watering salads and four flat breads, that pushed the envelope of creativity as well as our taste buds! My personal favorite was the beet and brussel sprout flat bread. It had a hearty savory flavor that only made you crave more! 

The first two days of our internship have been so exciting that I can't wait to see what further adventures await us!

-Rachael Rounsley