A little look inside my internship

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.

Ingredients

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

 

Directions

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.