So I wish I had starting blogging again earlier because it’s much easier to write as you go than to try to re-cap what I’ve done. But I’ll try.
I’ve actually already completed one rotation! I spent 5 weeks at Sparrow Hospital in Lansing working in their food service department. Like many interns, I was not thrilled at first. Food service (especially hospital food service) is one of those rotations that the interns are usually least interested in. However, I really lucked out and had an amazing preceptor. She actually made it fun!
In the food service rotation, you are required to conduct a “theme meal” which ties in many of the competencies learned in the rotation, like purchasing, pricing, and prep. For my meal I chose to focus on local foods. The recipes I chose were Mini Bruschetta Pizzas and Greek Salad so the ingredients I chose to get locally were Basil, Chives, Parsley, Tomatoes, Garlic, Onions, and Feta cheese. I even was able to make a video demo, kind of like my own 7 minute cooking show! My preceptor’s husband makes commercials so he filmed and edited the footage for me. After 3 weeks of planning, I successfully served my theme meal! It was a hit and I got a ton of compliments – the supervisor even wanted me to have another one before I left! Unfortunately I wasn’t able to serve the second “local meal” but it is planned for mid-October and the recipes I chose are Turkey, Apple, and Cheddar Paninis with Roasted Butternut Squash and Apple Soup.
So this week I started my second rotation – Community Hospital. I’ll be spending 3 weeks with inpatients and outpatients.
I’ll leave you with my Mini Bruschetta Pizza recipe. Serves 4.
3 large tomatoes, seeded and chopped
2 tbsp chopped fresh parsley
2 tbsp chopped fresh chives
4 tbsp minced fresh basil
2 cloves garlic, minced
1/3 cup olive oil
Salt and pepper to taste
½ cup feta cheese
4 pita flatbreads
In a medium bowl combine tomatoes, parsley, chives, garlic, basil, olive oil, salt and pepper. Set bruschetta aside while preparing the pizza base. Brush pitas with olive oil and broil for 1-2 minutes, approximately 4 inches from the heat source. Remove pitas from oven and top with bruschetta and feta cheese. Broil for 2-3 more minutes.
And a little sneak peak at the setup I had for my theme meal. Nutrition Facts, copies of the recipes, and information about the farmer’s I got my ingredients from.