Hi all! My name is Alisa Peterson and I am in region 1 in Massachusetts at Winchester Hospital. My journey as a Sodexo intern has been anything but traditional…allow me to explain. =D Due to extra COVID-related documentation that was required, I began the program three weeks later than planned BUT I was able to use my time wisely and get ahead on the packets and readings for intermediate clinical.
Then just as I was about to begin my food service management rotation, I got appendicitis and had to go to the emergency room at the same hospital I was doing my internship at! Since I was due to have an appendectomy the next day, I stayed overnight in a room that I visited patients in...which was very strange.
Although emergency surgeries are never fun, it was a good experience to spend a day in the shoes of our patients. I was exhausted (nurses woke me up every 4 hours to change my IV), I couldn’t eat (NPO), and there was nothing to do but watch TV. I’ve always respected nurses, but after my experience as a patient, I respect them more. They were always respectful and showed empathy. This was a nice reminder of the difficulties of being a patient and reinforced how powerful respect and empathy are in a hospital setting. You never know what situation a patient is going through.
Then just as I was about to begin my food service management rotation, I got appendicitis and had to go to the emergency room at the same hospital I was doing my internship at! Since I was due to have an appendectomy the next day, I stayed overnight in a room that I visited patients in...which was very strange.
Although emergency surgeries are never fun, it was a good experience to spend a day in the shoes of our patients. I was exhausted (nurses woke me up every 4 hours to change my IV), I couldn’t eat (NPO), and there was nothing to do but watch TV. I’ve always respected nurses, but after my experience as a patient, I respect them more. They were always respectful and showed empathy. This was a nice reminder of the difficulties of being a patient and reinforced how powerful respect and empathy are in a hospital setting. You never know what situation a patient is going through.
When I returned to FSM, the chef, retail manager, and I began planning the Retail Marketing Special. Since spirits were understandably low due to COVID, I decided I wanted to do a “Taste of Thailand” theme with music, Thai food, and decorations to create an escape at lunch time for the hospital employees. The menu included a Thai Green Chicken Curry and a Vegetarian Green Curry. I was able to work with the chef and cooks, some of whom had never tried Thai food before. Since my mother is Thai and cooks curry all the time, they gave me free reign (mostly) to choose a product such as lime leaves and curry paste as well as cooking the dish. It was reassuring when the cooks tried it and said how much they loved it.
When the day of the retail special came, I brought Thai decorations from home and wore a traditional Thai outfit while serving customers. I could tell from the atmosphere that customers were excited and received many compliments on the food. One security guard said it was the best meal he had in the five years he has worked here! The ending numbers were a little higher than average, which was positive. All the managers and dietitians (including my preceptor) were all very happy and even took extra curry home with them! For anyone nervous about this project, the chefs and managers are there to support you and want you to succeed! If you think your idea is a good one, JUST DO IT!
When the day of the retail special came, I brought Thai decorations from home and wore a traditional Thai outfit while serving customers. I could tell from the atmosphere that customers were excited and received many compliments on the food. One security guard said it was the best meal he had in the five years he has worked here! The ending numbers were a little higher than average, which was positive. All the managers and dietitians (including my preceptor) were all very happy and even took extra curry home with them! For anyone nervous about this project, the chefs and managers are there to support you and want you to succeed! If you think your idea is a good one, JUST DO IT!
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