My food service rotation at Senior Connections taught me more in a few short weeks than any amount of classroom time could. Though I had previously heard the terms and ideas associated with food service management and organization, it was not until I was completely immersed in the rotation that I began to put all of the pieces together. For this rotation, I worked in the kitchen from 7:00 am to 11:00 am with the other employees, mostly working on the tray line. From 11:00 am to 3:00 pm I worked on the various projects and tasks associated with this particular rotation. Working in the kitchen each morning was one of my favorite components of this experience as I had spent much of my time sitting in classes. Being able to stand, socialize, and work was gratifying for me and an enjoyable way for me to start my days. Though I spent a majority of my time working on the tray line, I also rotated through the kitchen both observing and assisting at the other stations. I was also fortunate enough to participate in the Meals on Wheels program where I was allowed to see firsthand how the kitchen at Senior Connections truly impacts the lives of those receiving the food. It reinforced for me the reason behind the work and made it that much more important for me to do the best job I could do for those receiving a product with which I was now associated.
In addition, I was able to give back to Senior Connections by conducting a kitchen inspection with a fellow intern in order to better prepare them for an upcoming health inspection. Through this experience I learned more about how to go about not only providing a kitchen inspection but also about why these rules and regulations are put in place and that is so the customer is always provided with the best product possible. During my time at Senior Connections, I was never treated as just an intern; everyone considered me an equal and often, I was asked for my opinion as a graduate level nutrition student, which in turn reinforced my confidence level in my expertise in this subject.
Not only was I able to spend time with and learn from the dietitian (Gwenyth) in this rotation, but I was also fortunate enough to talk with the head chef (Malika) as well as others within the office (financial and marketing). Their input was especially interesting at this time during which Senior Connections was transforming itself from just a senior center to a facility with a restaurant known as Connections Café. As a non-profit organization, this transformation presented many challenges, but with its team of experts, Senior Connections began renovations to the congregate meal site and implemented a menu with new choices. My time spent in a previous rotation at the Atlanta Regional Commission prepared me well for this upcoming change at Senior Connections as I did a great deal of research on Mathers in Chicago, the café upon which this change is based.
During my time here, I was also fortunate to observe the way in which the staff relates not only to one another but also to management. I saw firsthand how mistakes, conflict, as well as success are handled with a strict focus providing the best outcome and maintaining a pleasurable working environment. Having heard the way in which Gwenyth and Malika work together to create menus, I was excited to complete my food service rotation here so that I could observe that relationship and working dynamic. Having participated in a couple of menu meetings before, I had an already formed idea what it might be like discussing upcoming menu items. One day the three of us went to lunch however, and had what could be described as a “mini menu meeting” where we took the upcoming months and looked at each day to see what worked and what had not (with input that had come from seniors, kitchen staff, and conversations about items that would be appealing together). The process only took an hour at the most but the camaraderie between RD and Chef was one for which each center should strive. Should I ever take a job in this capacity, I will remember the experiences I had here, especially regarding the way in which Gwenyth worked with other staff members to achieve not only her own goals but also those of the center.
Preparing a menu for one week was the project that took me the greatest amount of time to complete. Using old sample menus prepared by Gwenyth, I was able to pick and choose various entrees offered at Senior Connections as well as the sides and dessert. It took many revisions before I developed a menu that fit within the established regulations while at the same time sounding appealing. I quickly learned how difficult it is to meet each nutrient requirement while maintaining a balanced, varied meal design. The nutrient analysis records from years past were very beneficial to me while completing this assignment.
While here I also completed a plate waste study that allowed me to determine what percentage of the total meal the seniors were eating as well as trends in which food types were being eaten. This was the first plate waste study I have conducted and I felt it was both successful and enlightening. After completing the study I was also fortunate enough to participate in a sensory evaluation of the food. Having had a meal from Senior Connections during a menu meeting at the ARC, I knew I was in for a good meal and this one did not disappoint. The Senior Connections kitchen and staff have managed to find the balance between providing a healthy meal that meets nutrient requirements while maintaining palatability, visual appeal, and a sense of comfort. It is a common complaint of those in the world of food service that it is next to impossible to provide a satisfying meal under the strict nutrient regulations; however, Senior Connections has discovered a way to do just that.
In addition, I was able to give back to Senior Connections by conducting a kitchen inspection with a fellow intern in order to better prepare them for an upcoming health inspection. Through this experience I learned more about how to go about not only providing a kitchen inspection but also about why these rules and regulations are put in place and that is so the customer is always provided with the best product possible. During my time at Senior Connections, I was never treated as just an intern; everyone considered me an equal and often, I was asked for my opinion as a graduate level nutrition student, which in turn reinforced my confidence level in my expertise in this subject.
Not only was I able to spend time with and learn from the dietitian (Gwenyth) in this rotation, but I was also fortunate enough to talk with the head chef (Malika) as well as others within the office (financial and marketing). Their input was especially interesting at this time during which Senior Connections was transforming itself from just a senior center to a facility with a restaurant known as Connections Café. As a non-profit organization, this transformation presented many challenges, but with its team of experts, Senior Connections began renovations to the congregate meal site and implemented a menu with new choices. My time spent in a previous rotation at the Atlanta Regional Commission prepared me well for this upcoming change at Senior Connections as I did a great deal of research on Mathers in Chicago, the café upon which this change is based.
During my time here, I was also fortunate to observe the way in which the staff relates not only to one another but also to management. I saw firsthand how mistakes, conflict, as well as success are handled with a strict focus providing the best outcome and maintaining a pleasurable working environment. Having heard the way in which Gwenyth and Malika work together to create menus, I was excited to complete my food service rotation here so that I could observe that relationship and working dynamic. Having participated in a couple of menu meetings before, I had an already formed idea what it might be like discussing upcoming menu items. One day the three of us went to lunch however, and had what could be described as a “mini menu meeting” where we took the upcoming months and looked at each day to see what worked and what had not (with input that had come from seniors, kitchen staff, and conversations about items that would be appealing together). The process only took an hour at the most but the camaraderie between RD and Chef was one for which each center should strive. Should I ever take a job in this capacity, I will remember the experiences I had here, especially regarding the way in which Gwenyth worked with other staff members to achieve not only her own goals but also those of the center.
Preparing a menu for one week was the project that took me the greatest amount of time to complete. Using old sample menus prepared by Gwenyth, I was able to pick and choose various entrees offered at Senior Connections as well as the sides and dessert. It took many revisions before I developed a menu that fit within the established regulations while at the same time sounding appealing. I quickly learned how difficult it is to meet each nutrient requirement while maintaining a balanced, varied meal design. The nutrient analysis records from years past were very beneficial to me while completing this assignment.
While here I also completed a plate waste study that allowed me to determine what percentage of the total meal the seniors were eating as well as trends in which food types were being eaten. This was the first plate waste study I have conducted and I felt it was both successful and enlightening. After completing the study I was also fortunate enough to participate in a sensory evaluation of the food. Having had a meal from Senior Connections during a menu meeting at the ARC, I knew I was in for a good meal and this one did not disappoint. The Senior Connections kitchen and staff have managed to find the balance between providing a healthy meal that meets nutrient requirements while maintaining palatability, visual appeal, and a sense of comfort. It is a common complaint of those in the world of food service that it is next to impossible to provide a satisfying meal under the strict nutrient regulations; however, Senior Connections has discovered a way to do just that.