Week 1

We have had quite the busy week here! Our first real working experience as interns was feeding roughly 3000 people for a volleyball tournament. We had fun and learned a lot, but the 4:30 a.m. wake up calls will not be missed. We’ve had meetings throughout the week with different managers in dining who have been informative and welcoming. We are especially appreciative to Lisa Wandel. She is an very active woman and has been willing to take us out on fun excursions. We hiked near Tussie Mountain Ski Resort and kayaked on a small lake outside of town. The hike was more rigorous than I anticipated, but we had a great time. Kayaking was also very pleasant, and relaxing.

Colyer Lake 

Last Thursday we had the opportunity to leave State College for the day and head to the Penn State satellite campus at Altoona for a conference. We heard some very inspiring speakers and had two breakout sessions focusing on food allergies and sustainability. I had a great experience and learned a lot but my favorite part of the day was the lunch. All of the chefs made us an incredible meal in the new dining center for Altoona. The menu included spinach strawberry salad with smoked salmon and goat cheese, pork tenderloin with quinoa, grilled zucchini and mango salsa, gorgonzola pear and grilled chicken pizzas, and shrimp & grits (my favorite!) As you can tell, eating is one of my favorite things to do, and I’m sure there will be more food adventures in my future at Penn State! 

spinach salad 

Shrimp and Grits 

Pork tenderloin with quinoa