Rochester Institute of Technology - Techmila / Ramikin Yearbook (Rochester, NY)

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Carol M. Kk horn Urn—The noses of all the students who happen to be passing the sparkling, convenient new Henry Lomb kitchen on the first floor of the Eastman Building on their way to various classes noticeably rise to sniff appreciatively. Is it gingerbread or pumpkin pie? What is that nut-brown divine aroma anyway? As they continue on their way, students glance enviously at that door. But today we shall follow those tanta- lizing smells. First we pass into the bright modern kitchen, where groups of busy freshman Foods students are gathered like bees around the long work tables with their for- mica tops and chrome trim. The honey that attracts them is the gingerbread ingredients. Those ingredients gradually blend while flowing and plopping from one container into another, while being agitated by one utensil after another, but finally the oven mouths open wide and swallow the gingerbread, pans and all. This kitchen with its very modem equipment and adjoin- ing dining room is the pride and jov of the Food Ad- ministration department. Here is where the freshmen get their beginning lessons in the general principles of food cookery, and it is also here that the senior stu- dents prepare and serve their noted teas, luncheons, and dinners, as part of their work in catering. Shall we sample that gingerbread9 Captain Lomb would have enjoyed this taste treat! But we must be trudging along, for it is nearly eleven as we say good- bye. Then a new odor assails our nostrils. Being full of curiosity today, we find ourselves trailing this curious new smell down the stairs into the cafeteria kitchen. Here, as before, we find groups of Foods students busily at work, helping to prepare the noon meal that many students and faculty members will eat today. As we glance around we notice pieces of equipment which, to outsiders like ourselves, look monstrous and threatening, but are being used by students as noncha- lantly as if they were merely eggbeaters. But these gadgets and machines are an indispensable help, for they multiply the number and strength of the good right arms needed by fine cooks anywhere. Whether Bernice R. Skinner Ferne King Dorothy J. Symonds BerthaThurber Viola M. Wilson T wenty-nine

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Food Administration

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T we i ve o'clock in the cafeteria anti hungry pledge Today's salad in the process of being expertly prepared elementary or complicated and mysterious, these ma- chines must be mastered by those who will produce those miracles of mass food cookery. The choice of food, its preparation and its preserva- tion are not merely, however, matters for arms-—right or left, strong or weak, many or few. For the Food Ad- ministration graduate to succeed as a dietician or food institution manager, he or she must have wide exper- ience and a firm and intelligently applied knowledge of chemistry and nutrition, among other things. The student gains her experience in hospital or other large food institution kitchens. There she soon learns the problems she will later face as a supervisor. Further- more, she encounters these problems during the work blocks of her school career, so it is possible for her to find or work out the solutions she needs when she re- turns to R-I.T. classes between her weeks of on-the- job education. Her knowledge of chemistry and nu- trition she finds in the bubbling test tubes and the colored charts of her Jabs and classes. But should she fail to absorb everything that the program offers, the Foods student still has many oppor- tunities. As we leave the kitchen to take our place in the long lunch line of hungry students and faculty, we overhear a comment by one of the freshmen, bent over a sinkful of soiled pots and pans. Oh, well, if I don’t pass that Chem test this afternoon, 1 can always get a job as a dishwasher.” Behind the scenes in the cafeteria kitchen Time out for lunch in the cafeteria Thirty