Perhaps the most daunting task for every Campus Kitchen – when students first suit up in hairnets, aprons, and non-slip shoes – is the inaugural cooking shift. Last night from 6 to 9 p.m. the Campus Kitchen at East Carolina University blazed through its first shift.
CKECU had limited resources to work with since the kitchen has not had the chance yet to stockpile many goods. Regardless, they devised a way to combine canned goods collected from a food drive with Aramark’s (ECU dining services) generous donation of beef tips, pearl onions, and mushrooms.
The meat was already cooked, so after temping, wrapping, and storing the food in mobile carts, students moved on to creating the rest of the meal.
Volunteers stuck to simple green beans for the first shift, but got more creative when it came to the starch and dessert. Using whole, canned potatoes, and donated butter and milk, students mashed and seasoned their starch to perfection. Next, they drained peaches and pear, dusting cinnamon on top to give the dessert more flavor.
After properly recording, wrapping, and stowing all the food, they were able to remove hairnets, aprons, and prepare for a meal delivery shift to the Ronald McDonald House of Eastern North Carolina on Friday.
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