Hello all! My name is Kelsey and I am an intern based out of Colorado Springs, Colorado (region 11). At just over halfway done with my hours, it is difficult to summarize all of the incredible experiences I have had so far!
My concentration has been in culinary nutrition, and it has been a wonderful challenge to intersect traditional culinary practices with different dietary and medical nutrition therapy concepts. Throughout the time I spent in Sodexo’s Artisan kitchen at Broadcom Technologies, I was able to work with tools and ingredients I never thought I would have access to. The staff there was nothing but helpful and had such a wealth of knowledge, they were able to answer any and all questions that came up. From skinning whole salmon, to ‘supreming’ blood oranges, there were new and exciting skills to be learned every single day. Additionally, I was able to help develop recipes, conduct cooking demonstrations, and create educational materials on ways to control blood cholesterol levels by eating foods found in the cafeteria. This has truly grown my ability to merge knowledge from both fields in a way that makes it accessible to individuals from various backgrounds.
One of the most exciting parts of the internship has been meeting and learning from so many talented professionals. I often felt like a sponge trying to absorb all the guidance and advice they had to offer! I was incredibly nervous going into my Food Service Management rotation at Memorial Hospital as I had never worked in a managerial position before. However, it was such a team focused environment, I never once felt alone with unanswered questions. Without the help of the entire team, we would not have been able to put on a pasta bar and nutrition education event (on the topic of carbohydrates) that made record setting sales for the hospital! One of the phrases I have always found motivating is “challenge means growth” and nothing has ever exemplified this concept more clearly than this internship.
My concentration has been in culinary nutrition, and it has been a wonderful challenge to intersect traditional culinary practices with different dietary and medical nutrition therapy concepts. Throughout the time I spent in Sodexo’s Artisan kitchen at Broadcom Technologies, I was able to work with tools and ingredients I never thought I would have access to. The staff there was nothing but helpful and had such a wealth of knowledge, they were able to answer any and all questions that came up. From skinning whole salmon, to ‘supreming’ blood oranges, there were new and exciting skills to be learned every single day. Additionally, I was able to help develop recipes, conduct cooking demonstrations, and create educational materials on ways to control blood cholesterol levels by eating foods found in the cafeteria. This has truly grown my ability to merge knowledge from both fields in a way that makes it accessible to individuals from various backgrounds.
One of the most exciting parts of the internship has been meeting and learning from so many talented professionals. I often felt like a sponge trying to absorb all the guidance and advice they had to offer! I was incredibly nervous going into my Food Service Management rotation at Memorial Hospital as I had never worked in a managerial position before. However, it was such a team focused environment, I never once felt alone with unanswered questions. Without the help of the entire team, we would not have been able to put on a pasta bar and nutrition education event (on the topic of carbohydrates) that made record setting sales for the hospital! One of the phrases I have always found motivating is “challenge means growth” and nothing has ever exemplified this concept more clearly than this internship.
