Hello! My name is Loshi, and I am a region 9 dietetic intern working in Minnesota. Prior to the COVID-19 outbreak, I had the opportunity to complete my foodservice rotation at Cargill, Incorporated. Much of my internship experience now, however, involves completing online simulation hours and projects from home.
My foodservice rotation with Cargill, Incorporated has been one of the greatest highlights of my internship. I had the opportunity to work under an encouraging and patient preceptor who always motivated me to go above and beyond. Not only did I learn the basics of foodservice management, I also learned leadership and communication skills that I may have not learned elsewhere. My preceptor and his team were friendly and supportive from day one, allowing me to make the most of my experience as I explored the operation and completed various projects.
One of the projects that I completed there was my retail marketing and wellness project. I must admit, I was extremely nervous about the execution of the project. However, I made sure to properly prepare and review things with my preceptor prior to the event. I am proud to say that the Buddha Bowl, the menu item I helped design, was extremely popular. Sales were among the highest that the entree station had ever seen at Cargill.
The theme of my project was the importance of consuming more plant-based proteins and less animal proteins to promote a healthier and more sustainable future. I shared information about Sodexo’s Future 50, a list of 50 different affordable, environmentally friendly, and nutritious ingredients that was put together by Sodexo, Knorr Professional, and World Wildlife Fund. I felt proud to be able to appealingly promote plant-based proteins while also helping to increase sales. Health and nutrition promotion can be accomplished in the foodservice setting, and we, as future dietitians, should recognize and take advantage of these opportunities.
I am grateful for the opportunities that I have had so far and am excited to learn and experience more from my remaining rotations.
My foodservice rotation with Cargill, Incorporated has been one of the greatest highlights of my internship. I had the opportunity to work under an encouraging and patient preceptor who always motivated me to go above and beyond. Not only did I learn the basics of foodservice management, I also learned leadership and communication skills that I may have not learned elsewhere. My preceptor and his team were friendly and supportive from day one, allowing me to make the most of my experience as I explored the operation and completed various projects.
One of the projects that I completed there was my retail marketing and wellness project. I must admit, I was extremely nervous about the execution of the project. However, I made sure to properly prepare and review things with my preceptor prior to the event. I am proud to say that the Buddha Bowl, the menu item I helped design, was extremely popular. Sales were among the highest that the entree station had ever seen at Cargill.
The theme of my project was the importance of consuming more plant-based proteins and less animal proteins to promote a healthier and more sustainable future. I shared information about Sodexo’s Future 50, a list of 50 different affordable, environmentally friendly, and nutritious ingredients that was put together by Sodexo, Knorr Professional, and World Wildlife Fund. I felt proud to be able to appealingly promote plant-based proteins while also helping to increase sales. Health and nutrition promotion can be accomplished in the foodservice setting, and we, as future dietitians, should recognize and take advantage of these opportunities.
I am grateful for the opportunities that I have had so far and am excited to learn and experience more from my remaining rotations.
