Dairy Council of Utah/Nevada Representative (Sept 2011-May 2014)
I worked and volunteered for the Dairy Council of Utah/Nevada. My work responsibilities included running booths and passing out chocolate milk to high school athletes at state tournaments. I talked to the fans at the tournaments about the benefits of chocolate milk as a recovery beverage after exercise.
I also volunteered to be the project manager for my community nutrition group project in the fall of 2012. We worked with the Dairy Council of Utah/Nevada and a school in Utah to to plan an assembly for 750 elementary school students. This assembly introduced the school to Fuel Up to Play 60, a program created by the National Dairy Council and the National Football League. Its purpose is to help students implement healthy changes in their lives and in their schools. For more information on this project, click on the link under the community nutrition tab.
I also volunteered to be the project manager for my community nutrition group project in the fall of 2012. We worked with the Dairy Council of Utah/Nevada and a school in Utah to to plan an assembly for 750 elementary school students. This assembly introduced the school to Fuel Up to Play 60, a program created by the National Dairy Council and the National Football League. Its purpose is to help students implement healthy changes in their lives and in their schools. For more information on this project, click on the link under the community nutrition tab.
Cook at Aspen Grove Family Camp (May-Aug 2012)
I spent the summer of 2012 working as a cook at a family camp in the mountains of Utah. I cooked three meals a day for approximately 500 people each week. Because my boss was the chef, I learned to understand a chef's perspective. This will help me collaborate with chefs in the future as I seek to create healthy menus which are also delicious. I also learned the importance of standardized recipes and production schedules. Our kitchen did not use these tools, and I know that doing so would have increased efficiency, quality, and consistency of the output.
Meal Planner for Weight Management Program (Jan-Mar 2012)
I created meal plans for 30 days for a local weight management program called Live Well Market. I developed plans for stage two of the program, which allows clients to consume 1400-1600 calories per day. My goal was to make the program easy to follow so the clients could experience success. Accordingly, I made each breakfast, lunch, dinner, and snack fit into a certain calorie range so that the clients could choose any of the meals and any of the snacks for each day. This experience taught me how to work with a boss who had specific ideas of what he considered "healthy." I learned how to make suggestions and contribute ideas that he could accept and apply to his program.To view my meal plans, click here.
Dishroom Worker at Brigham Young University (Oct 2010-Apr 2011)
I worked in the dishroom of the university cafeteria called the Cannon Center which serves hundreds of students each day. I taught new workers how to manage the tray line, and I constantly sought to improve the system. For instance, I let my supervisors know that we were always overscheduled on Saturday afternoons so that they could reduce labor costs. I also substituted as a hostess, custodian, and cook. Thus, I was exposed to various aspects of university dining and learned about meal production, service, distribution, safety, sanitation, and maintenance.