Research
In the summer and fall of 2013, I worked in Dr. Colby’s REACH Lab. I learned how to measure and record anthropometric data, transcribe, code, recruit participants, and collect data. I participated in the iCook 4-H program, which is a program for children and their primary meal provider that provides lessons in cooking, physical activity, family mealtime, and uses an interactive online component. I assisted with iCook lessons twice a week in the fall 2013 semester.
Sports Nutrition
I began volunteering for UT’s sports dietitian, Allison Maurer, in January of 2014. I have developed many skills, including body composition assessment, energy balance, fueling properly for elite performance, how to achieve and maintain a certain level of body mass, multitasking, developing recipes for athletes, and keeping up with research in the field. I have spent over 600 hours working for Mrs. Maurer.
In July of 2014, I traveled to St. Louis to intern with the Rams under the tutelage of their Sports dietitian/chef, Shawn Zell, for the team’s seven week long training camp. I logged over 600 hours. My responsibilities included helping prepare and serve meals, making recovery shakes for players after training sessions, setting up and breaking down the line every day, stocking incoming shipments, arranging pre-game fuel at the stadium and for travel, and having a presence at every meal.
My sports nutrition experience has become an invaluable addition to my work ethic.
Food Service
Food safety, food handling, and food preparation are skills I have developed and continue to polish every day.
Food safety, food handling, and food preparation are skills I have developed and continue to polish every day.
I began my career in high school as a host,
where I welcomed guests to the restaurant, managed the seating and server
rotation chart, and bussed tables. This job taught me to be conscious of my
next move. When a party of 2 or 10 would walk in, I was responsible for
communicating with the staff and be able to effectively manage the situation.
At Mellow Mushroom I began working in the
kitchen as a pizza maker and prep cook. In this position, it was crucial to
communicate effectively with my coworkers to uphold the restaurant’s reputation
as one of the top Mellow Mushroom restaurants in the country. After two years,
I switched positions from the back of the house to the front and became a
server. In this position I honed my personal skills
by taking care of guests. I learned how to balance having multiple tables with
various duties on the side, and I led my team of servers by helping them keep a
positive attitude throughout shifts.
While at UT I worked
with UT Football Skybox Catering, where I practiced serving and
interacting with a large volume of food and guests at football games. These
skills came to be a large benefit during my internship with the St. Louis Rams
chef/dietitian.
In the spring of 2013,
I was elected as Project VEGGIE’s chef. This position has been very fulfilling
as I am able to go out with the club and plant crops, watch them grow, and then
feed the club with food I harvest.
In the summer of 2014,
I worked in a local dairy farm’s food truck. I made biscuits and burgers,
scooped ice cream, and spun milkshakes. In addition, I was able to interact
closely with customers and develop meaningful relationships with returning
customers.
During the fall of 2014 I worked as a line
cook at Smokey’s Sports Grill on campus, where I assisted in preparing dinner for
the football team and staff. In this position I developed my culinary
skills and practiced safe food handling.
Communication
Communication is necessary for being successful at any job that involves working with people. It's like your job is your car and communication is the key to maintain a well-oiled and properly running machine. Throughout various work experiences and leadership opportunities I have developed a strong ability to communicate.
Communication is necessary for being successful at any job that involves working with people. It's like your job is your car and communication is the key to maintain a well-oiled and properly running machine. Throughout various work experiences and leadership opportunities I have developed a strong ability to communicate.
Leadership
IFSA Butler Global Ambassador, Nutrition Education and Activity Training (N.E.A.T.) Educator, Project VEGGIE’s head chef, Ski and Snowboard club community service chair.
IFSA Butler Global Ambassador, Nutrition Education and Activity Training (N.E.A.T.) Educator, Project VEGGIE’s head chef, Ski and Snowboard club community service chair.
Customer
Service
With over eight years experience in food service, customer service is a skill that I continue to hone and love to perform. Great customer service is analogous to a client-centered approach used by nutrition professionals. You let your customer know they are number one and that you will do anything in order for them to have a great experience.
With over eight years experience in food service, customer service is a skill that I continue to hone and love to perform. Great customer service is analogous to a client-centered approach used by nutrition professionals. You let your customer know they are number one and that you will do anything in order for them to have a great experience.
Farming
Working on a dairy farm and a produce farm proved to be a great experience, from a work perspective as well as a community nutrition perspective. In addition to working on the farm, I also worked at farmers markets and learned more about the local community and their food preferences.
Working on a dairy farm and a produce farm proved to be a great experience, from a work perspective as well as a community nutrition perspective. In addition to working on the farm, I also worked at farmers markets and learned more about the local community and their food preferences.
Community
Service
I served as the Ski and Snowboard Club’s community service chair for two consecutive years. In this position I planned events for the club members to volunteer including Race for the Cure, Boo at the Zoo, Fantasy of Trees, and Knoxville Area Rescue Ministries. With Tennessee's Sports Nutrition Fueling Station and Project VEGGIE, I facilitated partnerships with local organizations to create mutually beneficial relationships.
I served as the Ski and Snowboard Club’s community service chair for two consecutive years. In this position I planned events for the club members to volunteer including Race for the Cure, Boo at the Zoo, Fantasy of Trees, and Knoxville Area Rescue Ministries. With Tennessee's Sports Nutrition Fueling Station and Project VEGGIE, I facilitated partnerships with local organizations to create mutually beneficial relationships.
Clinical
As a former nursing student, I spent time in the hospital during clinicals, where I administered patient care under the close supervision of a nurse. I took vital signs, provided medications, entered new patient information in a medical chart, assisted with patient ambulation, and handled glucose checks and insulin administration for patients with diabetes. I learned how to listen to the specific needs of individuals and make care plans which included measurable goals, intervention, and instruction.
As a former nursing student, I spent time in the hospital during clinicals, where I administered patient care under the close supervision of a nurse. I took vital signs, provided medications, entered new patient information in a medical chart, assisted with patient ambulation, and handled glucose checks and insulin administration for patients with diabetes. I learned how to listen to the specific needs of individuals and make care plans which included measurable goals, intervention, and instruction.
