By Amanda Sauceda
Halfway done with my foodservice rotation! This last week was mostly a blur of early mornings and last minute preparations because I was prepping for my theme day. As one of the requirements for my internship we have to pick a day and develop a menu for lunch service based on whatever theme we want. I tied in National Nutrition Month’s theme, “Eat Right with Color and added some Mexican flavors. I was involved with developing the menu, production, decoration, and advertisement of the special menu.
I had brought in some recipes that I found online to be used for the theme day menu and I ended up making one of them all by myself! The recipe that I made was an ancho chile flan, a dessert that would be a nice play on sweet and spicy flavors. What I did not realize was how time intensive it would be to make a flan especially since we had to increase the recipe to a much larger portion than it originally intended. Luckily at the end of the day the flan turned out nicely with a rich sweet taste but sadly no heat from the ancho chiles; I’m just grateful it turned out edible! When the big day arrived I came early to help prep things in the kitchen like chop the cactus we had brought in for my lentil and cactus soup and taste test the other items on the menu such as teh colorful chicken fajitas and chile verde. Morning flew by because before I knew it the time had come to start decorating the cafeteria. Once the lunch service started I was able to walk around the cafeteria to see how people liked the menu and I’d let them know the reason for the special decorations and food.
Everyone seemed to really enjoy the menu and I’m so happy the day went off without a hitch. These last few weeks I’ll be learning more about the retail and catering sides of the foodservice operation. If you had to do a theme day lunch service what would you pick?
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