From left to right: Intern Kalena Merghart, Executive Chef Meghan Bowen, Intern and DTR Mary Benton, & Sous Chef Valeria Duran.
Hello, everyone! My name is Mary Benton (girl in the teal sweater), and I am half way through my internship. I am a distance intern in San Diego, California. I am currently in my clinical rotation and starting to work with my more advanced patients. The time flies by once you start clinical as there is so much to learn! My first rotation in food service feels so long ago, and I can’t believe I’m nearing the end.
My favorite project so far was the retail marketing and wellness project during my food service rotation. For this project, I got to create a food item that could be sold for a day. I was lucky to be able to work with a fellow intern and co-worker Kalena Merghart. We decided to present on plant-based eating with a Halloween theme. We presented at Sharp Coronado Hospital’s café during their Halloween farmers market. We discussed the health benefits of plant-based eating and had samples of some plant-based foods. We created our own recipes for our portion of the event. We made a pumpkin hummus with rainbow cauliflower and rainbow carrots as well as a vegan chocolate coconut fudge. The items were well received, with many employees requesting the items to be sold in the café during fall. The recipe for the fudge is posted below, I hope you will enjoy it as much as we did! Good luck in your internship journey!
My favorite project so far was the retail marketing and wellness project during my food service rotation. For this project, I got to create a food item that could be sold for a day. I was lucky to be able to work with a fellow intern and co-worker Kalena Merghart. We decided to present on plant-based eating with a Halloween theme. We presented at Sharp Coronado Hospital’s café during their Halloween farmers market. We discussed the health benefits of plant-based eating and had samples of some plant-based foods. We created our own recipes for our portion of the event. We made a pumpkin hummus with rainbow cauliflower and rainbow carrots as well as a vegan chocolate coconut fudge. The items were well received, with many employees requesting the items to be sold in the café during fall. The recipe for the fudge is posted below, I hope you will enjoy it as much as we did! Good luck in your internship journey!
