It's hard to believe we're in our fourth week already! Each week has been an experience of its own - so excited to share challenges and accomplishments I encountered this week.
CHANGE OF PLANS
rescheduled just about every mtg planned for this week, couldn't have been more hectic! but all worked out at the end
met with more food brokers, still working on finalizing our orders for fall
did some pho tasting downtown (Callie and Rose's first time having it)
met with sales reps for kitchen equipment and sanitation products
toured a cook-chill facility (Bozeman School District)
toured a ranch (Pioneer Meats in Big Timber, MT)
*they produce between 500-1800 lbs of sausage a week
*no MSG usage
*some popular and unique flavors: mozzarella, jalapeno cheese, Hawaiian, green onion and cheddar, green onion and wildrice, blue cheese
*slaughtering, processing and packing all happen in Montana - MT Made product
did some cutting and sampling (more fries, some ravioli, ground dark chix meat)
prep'd for R&D new sandwich, pho noodles, cole slaw, lemonade, sauerkraut, and apple cider reduction recipes to test during upcoming weeks
Personal Note:
- went horseback riding and zip lining by Gallatin River last weekend; first time zip lining and I already want to go back!!!
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| Callie and Ranger |
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| Gallatin River |
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| Blizzard and I |
- going camping at Hyalite Reservoir this weekend!
Next Week:
- another tour of ranch (Meat Montana)
- SO fortunate to have the opportunity to sit in on an interview
- MSU Bozeman is hiring a new head baker for the lovely Fat Cat Bakery
- Callie and I are officially part of the search committee and will be participating in the entire interview process Monday!
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