Duke June 13

6/13
We reported to work at the East campus dining center called the 'Marketplace'. This dining center is contracted out to Bon Appetit, which is a company under the Compass contract group. We spent the morning working in the kitchen helping prepare a few lunch menu items. We went through the daily routine and learned about the Bon Appetit philosophy. They strive to use fresh, local ingredients in all of their dishes. For example fresh herbs were used instead of dried. They use mostly fresh vegetables and meats that have never been frozen. Recipes are more like guidelines, and have trained their cooks to make recipes according to the basic principles of cooking, not just following the recipe exactly. All sauces (including salad dressings) are made
in house. We worked with Sous Chef Emanuel (who goes by E). Prepared a caribbean vegetables and Rice Pilaf. We learned about different color cutting boards for different food products:
Green=vegetables
red=red meat
blue=seafood
yellow=poultry

We spent the day what I learned today is that Chartwells and Bon Appetit are Compass accounts, and that each company under Compass has a different philosophy on food. Bon Appetite tries to make things appealing to the eye. They are very into the trends healthy and no hormones. Local products when available and using a menu to reflect that. I was told today that the camps pick the menues. Gloria said she gets tired of the food, because it is similar most of the time.

Pictures are of the East Campus. That is where the original Duke College was, which was and still is known as Trinity CollegeThe students build benches for their section of the dorms. There are no Greek houses, so the sororities and fraternities live in sections of the dorms.