First we have Thyme Square, the salad bar. It’s everything you want in a salad bar plus a few extra salads on the side.
Turn around and then you’ll find Parmesan Tomato. All the dough for this pizza shop is made there at Ford, with the added bonus of whole wheat crust. They even have a fire brick oven to cook their delicious pizzas.
Dessert isn’t far from everyone’s mind at this point, and neither is Sugar Hill. This collection of sugary treats will satisfy any sweet tooth, including fresh fruits and an assortment of ice cream.
Onto the International Market! Anyone can enjoy the tastes of the world as this station keeps both international students and locals in touch with Eastern meals.
But are you more interested in good old fashion burgers? Legal Grease is the station to pick up a burger and other American foods to satisfy the picky eater.
Then again, if you want just a regular sandwich, look no farther than Salami and Swiss. This station has the fixin’s for sandwiches and wraps.
Last (but not least) is Potàto-Potäto. The homesick don’t need to be with this station, as it provides the home-style meals for those just looking for a familiar plate.
While Amy and I didn’t get a chance to work in all these stations (time enough for that for next week), we did get to help quite a bit. As you might expect, Thyme Square and the International Market spend a lot of time doing prep work on their veggies. We helped chop and dice veggies (even snapped some peas) to feed all the hungry people who come to Ford. At Sugar Hill, we baked up a storm of bread pudding, cookies, and cakes. Amy even got to make a ton of waffle cones for ice cream.
However, there were a few times things died down a bit (it’s one of the things you expect during the summer time). But the cooks at Ford still have their hands full… of making cookies. During the school year there is no possible way to keep up with the students’ demand for fresh baked chocolate chip cookies. So the solution to this problem is to make as much cookie dough as possible during the summer months, freeze it, then pull it out as soon as it’s time to feed hungry students. I got to help “plop” the cookie dough using a nifty machine that plops the cookies onto a pan. In one day, we plopped 520 dozen cookies! When I asked how long it takes for them to go through their supply, they told me that last year they managed to get all the way to Thanksgiving before they had to start making more.
The average college student defiantly eats a lot of cookies.
No comments:
Post a Comment