Horses!

Hello everyone! It's nice to see some new blog posts up as more of you start your intenships.  Emily and I are enjoying reading about your experiences.
The last few days have been chock full of activities. We have been working on finalizing our menu for our theme luncheon (hard to believe that in just a few weeks we will be responsible for a meal for hundreds of people), so Thursday we met with Rob Landolphi who is the Culinary Operations Manager, bascially he knows each dining hall in and out, and is very knowledgable in the recipe department.  Rob is also the author of gluten-free cookbooks, and is very funny, too. Emily and I thought we had enough food choices picked out for our event but Rob informed us that we needed about fifteen more options.  He helped us search through the massive database of UCONN recipes and choose recipes that fit well with our "Sand and Sea" theme.  He also reminded us of the importance of having not only vegetarian and vegan options, but gluten and dariy free. We are feeling pretty set with our menu, so that's a check off our list!

New foal and Mother!

After we were done with Rob, Carol (our internship director) took us on a tour of campus which had been postponed due to an injury of mine. We were able to view almost all of the eight cafeterias on campus.  Carol also took us to the Animal Barns, where we saw the new foal, and one of the employees taking the shoes off a horse. Emily and Carol fed the horses, but horses aren't really my thing, so I just took pictures :)

Emily feeding a horse!

Carol feeding a horse!

The weekend was spent working with the catering department. It was Alumni Weekend here so there were many events going on. Emily worked an event in the Business building, and I went to a luncheon.  Saturday we both worked a retirement party. The theme of the party consisted of the retirees three loves in life: UCONN sports (tailgating), golf, and being Irish. The ballroom was divided into stations with food and decorations which reflected each theme.

Irish Station

 It was so interesting to see how various departments from chefs such as Chef Frank, to booking with Helen Mesi (who was also at the party helping where necessary) to the team of student workers. 
Overall, another busy week, and time is flying by.  We have a busy week planned, so stay tuned!