Last Week at MUOhio!

My time here at Miami has gone by very quickly; I've learned a lot and had a great time doing it. My 4th and final week was spent working on special diets, working in the production kitchen, learning about the bakery, assisting with recipe testing and helping set up tastings for the new concepts to be put into the new dinning location to be built within the next few years, called Maple Street. The recipes being tested this week were for a concept called "The Americas", a location boasting delicious dishes from Central and South America. The second is called "The Patisserie" which is going to be an all-dessert extravaganza. Lastly, another item is being tested to be put in an existing location called "Scoreboard Market". A lot of time and planning (and re-planning) goes into the food that will be in these restaurants.

The recipes are designed by the chefs, then tested by members of the staff, management, and students. From there all of the feedback given is taken into consideration and the recipes are reworked and retested before being approved for use.

Another part of my week this week was being interviewed by Kathy Crowley, the Conference Sales Manager. This was a mock interview, so we acted as if I was an applicant for job as a food service manager. Although nerve racking, this was an awesome experience. Being experienced at interviewing herself, Kathy gave me some great tips such as always send a thank you note after your interview and to include something personal that will get you remembered by the interviewer. Also, she said when asked about your weaknesses make them something that is actually a strength. For example, you are too organized sometimes or you hate when people are late. How can they say no to someone who is organized and punctual?!

Overall I have had a wonderful time here at Miami and am so thankful for the hospitality shown to me by everyone here. Many of the experiences I have had here I will take with me going into my Dietetic Internship in the fall. It has been great to read about all of the other interns' activities and I wish you all the best of luck in your future!

Below are pictures of some of the foods tested. Bueno bueno bueno!

Bison Burgers!
Thai Lettuce Wraps!
Specialty Desserts!

Dessert Lasagna!

Miami Traditions: Alumni Weekend

This Saturday was the Alumni Weekend Picnic. My role on this day was to support Karen Recker, the associate director of housing and dinning here at Miami University, with crisis management throughout the day. Overall it was a great day and everything went off without a hitch, even the rain held off until the very end!

The picnic began with a parade as all of the guests arrived...

Each tent was set for the different graduation classes.

And even the Miami mascot, the Red Hawk showed up to enjoy the festivities!

Lastly, a feature of another Miami tradition, which is giving houses occupied by students clever names. It is a long held tradition that still goes on today. It certainly is fun to drive around town and read all the names of the houses!

Week 2 at Miami University, Oxford, OH!

Alumni Weekend is on the horizon! This is a huge undertaking, not only by the housing, dinning & recreation staff, but for the entire university with attendence forecasted at 1200-1500 guests. This event, held annually, serves to invite former students of Miami to celebrate and reunite.

In order to prepare for the weekends dinning events, my project has been to help compile lists of guests who have special diets. We highlighted the items on the menus containing each specific allergen. In order to recieve a special diet one must have previously registered with the Culinary Support Center as having an allergy/specific diet. Most people with special diets are still able to eat the buffet foods, while avoiding their offending food, however some are in need of a special meal tailored to their needs. Meetings were held to determine this need and the special meals were planned. Examples include vegan items, gluten-free, and food for those at risk of cross-contamination.

This process is also completed for all people attending any of the conferences held at Miami throughout the summer. During the school year, students needing special diets are sent through a more thorough screening and counseling in which an entire special menu may be created. The person in charge of this process is the Culinary Specialist, Bev Rambo. Below is an example of one the menus made for a guest attending a summer conference.


I have learned a lot this week abut the process, time and effort that goes into planning a large event like Alumni Weekend. I am excited to see it all come together tomorrow! Pictures to come!

Welcome to Miami!

Welcome to Miami! And what a warm welcome it has been! Throughout my first week at the internship I have done everything from recipe testing and marketing to working with the housekeeping staff and attending managerial meetings. One of the highlights of my week was working with Emily, the head pastry chef here at the university, along with some of her colleagues, to conduct a Culinary Day Camp that will soon become a weekly activity for campers over the summer. This week each camper got to make their own smoothie while learning about its’ nutritional values. Next week they will learn to decorate their very own applesauce cake (a healthy and delicious twist on a traditional cake made with butter).

Also here at Miami, there is a group of four chefs attending a culinary competition at UMASS Amherst in Massachusetts. The competition consists of using a set of mystery ingredients to create a platter, an entrée, an appetizer, and a dessert and this week marks their last chance to run through their strategy for the competition on June 17th. Thankfully I had the privilege of attending part of this practice and trying the finished products (some of which are pictured below) which were all delicious!

As for the town of Oxford and surrounding areas, the best place I have been so far (and a must see for foodies like me!) is Jungle Jim’s in Fairfield, Ohio. What an amazing place! Jungle Jim’s variety of foods is something to see including about a hundred different types of cheese and the most impressive international foods section I have ever seen. One of my favorite parts was the hot sauce! Two full isles full of different types of hot sauces…Awesome? I think so.