Holy Cross Hospital, Silver Spring
6 weeks, foodservice
Holy Cross Silver Spring Hospital was my food service rotation site. When working in a fast-paced food service environment, each day was not like the other. I definitely had to stay flexible and nimble throughout the rotation.
Core Skills Used: food safety, recipe development, teamwork time-management, project management, design
The University of Maryland, Campus Dining
5 weeks, foodservice
In Campus dining, my partner and I had to leverage a combination of design, writing, and culinary skills to keep up with publishing weekly wellness boards for employees and writing content for a blog, Terps with Taste. A major highlight of this rotation was meeting the challenge of revamping dining services' vegan lunch options. My partner and I met the challenge with cranberry quinoa stuffed acorn squash, risotto, stuffed portabello mushrooms, and a vegan pumpkin pie— featuring an aquafaba topping (whipped chickpeas liquid). It was a big success!
Core Skills Used: food safety, recipe development, teamwork time-management, project management, design, problem solving