Duke June 15

Cassie Cutting Salami with the meat slicer for lunch. Sorry no pictures of me in the getup.

6/15
We spent another day at the East Marketplace dining center. Today we worked with Annette prepping fruits, vegetables, and meats for the salad bar. With all the fresh produce there is a lot of dicing, and slicing, and this is the summer and there were three of us. I think having all fresh adds A LOT more labor to preparing dishes. After lunch we spent with John and Mark going over the Philosophy of Bon appetit, the circle of responsibility. This is where the company strives to use as much local food, in season, unprocessed, farm to fork food. They also pride themselves on striving to be very Eco-friendly and partner with companies that have the environment and people at mind. For example, the coffee supplier guarantees it's coffee to be conflict free. We asked John for financial information, but he said E or Mike were the ones who handled that information, and to ask them.