Week 3 as Yalies

Week 3 was amazing for Kirsti and I (Lee) – we had tons of fun and gained an immense amount of knowledge, particularly about the business side of foodservice.   

We were able to see a lot of interaction between Yale Dining and various suppliers this week.  On Monday, we were invited to sit in on a business meeting with a current supplier, where the prospect of purchasing a new product was discussed.  We also got the opportunity to visit two different manufacturing plants – one that produced pasta and one that processed produce.  This was a really great experience as it allowed us to gain a better understanding of how food is transformed from “farm to fork”.  We also learned the priorities of making purchasing decisions and observed the communication that occurs between our purchasing director and suppliers.  And I can’t forget to mention the 15 courses of pasta that we taste-tested!

Yale Dining is working extremely hard to lower the amount of sodium in their food (woo!).  Both of us are working hard on a sodium-reduction project which involves linking ingredient items to the proper nutrition facts and then ranking ingredients and recipes according to their sodium level.  After this is done, we will identify problem areas and possible solutions.  It is a large project, but it makes us feel great that Yalies (the students) will have correct and current nutrition information as well as a lower sodium menu.        

Another project we worked on this week was assisting with developing a grant.  It was a great opportunity! We were able to collaborate with the Executive Director, enhance our research skills, increase our knowledge about grants, and edit a draft of the grant with a team. 

The beautiful Siliman Dining Hall

One afternoon, we visited a manager at Siliman Dining Hall.  She toured us around the dining hall (and kitchen) and described the responsibilities and expectations of being a manager.  Since some of the managers are RD’s, it was great learning about this to relate it back to our dietetic education.  We also participated in a supply show that showcased new kitchenware items and we visited Yale Dining’s Produce Market (which happens every Friday). 

As always, there was plenty of taste-testing throughout the week! We tasted many different food items – from falafels to carrot salads to spanakopita.  The chefs here are full of talent! Kirsti and I always love having conversations with them – they have a large amount of enthusiasm and knowledge about cooking.  All of Yale Dining is truly full of talented, passionate people.  Many of them have worked here for 20+ years!    

Culinary Institute of America (New York)

At the CIA

Our table full of DELICIOUS desserts at the CIA

On our way home from a produce supplier, we were treated with a visit the Culinary Institute of America in New York!  It is an extremely beautiful place.  We tried every dessert on the menu (literally) and toured the campus with Yale Dining’s ‘Director of Culinary Excellence’.  Since he worked at the CIA for many years, we got a personalized tour and an abundance of great information from him.  This was one of the best highlights of our internship so far.

We are having a great time outside of work too of course!  Our weekends have always been spent in New York and recently, we saw a Yankees game which was A LOT of fun.  During our evenings, we take long walks around campus (we always find something new to explore) and we are also taking a bellydance class that Yale offers - it makes us laugh more then exercise :)

Happy 4^th of July!