Hi everyone, my name is Callie Krajcir and I am a Sodexo dietetic intern at the Allentown Campus. I am currently in both my food service management and clinical staff relief rotations. I am completing my food service management rotation at one of Sodexo’s corporate accounts, Olympus Corporation of America, in Center Valley, PA. It is an unique Sodexo account because it is considered an “artisan” account. This means the client (Olympus) wants Sodexo to provide creative and healthy dishes, since most of the consumers live healthier lifestyles. The cafe has a Grille station, a “Hearth” station, where more hearty foods are served, an “Action” station, where deconstructed dishes are assembled, a deli station, and a salad bar. I am completing this rotation with Brandy Costa, another intern from the Allentown Campus.
Brandy and I have been put in a variety of different learning situations while at Olympus. We participate in catering events, work the cash register, prepare and serve food, and we even work in the Starbucks if they are short on employees. In my opinion, preparing the food is probably the most interesting part of the rotation, since I do not have much culinary background. I have learned some great cooking techniques from the chefs at Olympus. Also, the managers have given us the task of garnishing desserts each day, which may sound boring but we usually make it into a competition to see who’s dessert sells more (see photo).
There are multiple projects to be completed while in the food service management rotation. The most important project is the Retail Marketing and Wellness Project. This project requires intensive planning, marketing, and precise execution. We are planning to complete the event in early June and are leaning towards doing a deconstructed summer salad to be assembled at the “Action” station, where “Mindful” meals are the focus.
Finally, like I mentioned earlier, I am working to complete my clinical staff relief rotation. I travel to Pottsville, PA, 1-2 days each week to complete my hours and have about 4 days left in the rotation. I am also putting the final touches on my professional research presentation, titled “Is a Plant-based Diet Pattern an Effective Method For Management of Type 2 Diabetes Mellitus?”. I am planning to finish my dietetic internship mid-June and take (and hopefully pass) my RD exam in August after I come back from a much-needed trip to Italy.
Brandy and I have been put in a variety of different learning situations while at Olympus. We participate in catering events, work the cash register, prepare and serve food, and we even work in the Starbucks if they are short on employees. In my opinion, preparing the food is probably the most interesting part of the rotation, since I do not have much culinary background. I have learned some great cooking techniques from the chefs at Olympus. Also, the managers have given us the task of garnishing desserts each day, which may sound boring but we usually make it into a competition to see who’s dessert sells more (see photo).
There are multiple projects to be completed while in the food service management rotation. The most important project is the Retail Marketing and Wellness Project. This project requires intensive planning, marketing, and precise execution. We are planning to complete the event in early June and are leaning towards doing a deconstructed summer salad to be assembled at the “Action” station, where “Mindful” meals are the focus.
Finally, like I mentioned earlier, I am working to complete my clinical staff relief rotation. I travel to Pottsville, PA, 1-2 days each week to complete my hours and have about 4 days left in the rotation. I am also putting the final touches on my professional research presentation, titled “Is a Plant-based Diet Pattern an Effective Method For Management of Type 2 Diabetes Mellitus?”. I am planning to finish my dietetic internship mid-June and take (and hopefully pass) my RD exam in August after I come back from a much-needed trip to Italy.
