Now halfway done with my senior project I can say that it has been going exceptionally well. My work in the school’s kitchen has increased and I am starting to get used to working in that setting. My work at home has not stopped either, with dishes being made every day except Tuesday when I’m in school. I still try to make each day’s recipe unique and something that I’ve never done before. For example last week I made gnocchi, a Bahn Mi, biscuits, and Milanese risotto topped with seared salmon and balsamic honey glaze. I’m excited to fully design my lunch for the last week of the project.

Everything has been going really smoothly and I have gotten into a routine with my work. In the coming days, I will finish brainstorming ideas for the final dish as well as test some more things out for the dish I want to make. One issue that I need to constantly be aware of when brainstorming is if I can make something for 200-500 people. I also need to plan with the kitchen I will be working in mind because there are a lot of things that just aren’t possible with the equipment that the school has. I also have to be cautious of allergies people may have.

My goal of creating a lunch menu for a school day has not changed so I will continue to cook every day and work in the school kitchen every Tuesday until the last week of the senior project where I will be making the lunch for one of the days out of that week. I still need to think of a way for me to present on senior project presentation night. I have pictures of almost everything I’ve made over the past 3 weeks but I want to come up with a way to show the work that I did in the school kitchen.

Working with the kitchen staff has been really enjoyable and interesting to watch as it moves almost like a machine and I can’t wait to continue working with them in the last 3 weeks of the project.