Pancreas in Progress – Food Service Rotation, Week 2

If you’re new here, hello and welcome to Pancreas in Progress!

I’m Jessica, a dietetic intern documenting my journey through supervised practice as I work toward becoming a Registered Dietitian. This space is for anyone curious about what dietitians do, especially students, future interns, or anyone considering a career change in nutrition. During my community rotation, my days were centered around education, outreach, and connecting with people. Now, I’ve stepped into a completely different side of dietetics, one that operates behind the scenes, but plays a role in nearly every patient and staff experience within a hospital, food service management. In just two weeks, it has already reshaped more of my expectations than I anticipated.

Celebrating Registered Dietitian Day with a familiar face, Maddy Counsil (fellow ACP Class of 2026), reminding me how far we’ve come and how much father we’re going.

Going into this rotation at Baptist Health Lexington, I tried to keep an open mind. I knew from conversations with my preceptor that their operation extended across multiple floors, but knowing that and actually seeing it are two very different things. On my first day, walking through the kitchen, I was struck by the scale of everything. There were pieces of equipment I recognized, but others, like the blast chiller, were things I had only ever learned about in classrooms. Seeing it in action made everything feel more real, more tangible, and honestly, a little more intimidating.

A little sweetness after a long commute on St. Patrick’s Day. Moments like these remind me how much food brings people together, even on the hardest days.

Because I’ve worked in food service before, I came in with a sense of familiarity. I understood the pace, the importance of communication, and how quickly things can shift in a kitchen environment. My experience working quick service at Walt Disney World gave me a foundation that I thought would translate easily, and in some ways it did. But healthcare food service operates on an entirely different level.

What I didn’t expect was just how expansive the role of a hospital food and nutrition team truly is. Before starting, I primarily thought about patient trays and maybe the cafeteria, but what I’ve quickly learned is that their reach extends far beyond that. They are supporting not only patients, but staff, physicians, and even the hospital’s employee daycare. From stocking nourishment rooms across multiple floors to coordinating catering for events and maintaining retail spaces, the department functions as a system that supports the entire hospital community.

One of the most eye-opening moments so far was visiting the newer Hamburg location. It has only been open for a couple of years, but the differences in facilities were noticeable immediately. The layout, the equipment, and even the menu offerings felt like a glimpse into the future of healthcare food service. It made me start thinking differently, not just about how things are done now, but how they could evolve and what that might look like if I were in a management role one day.

Preparing for World Cultural Diversity Day, where food becomes a way to share stories, identity, and connection.

Recently, I had the opportunity to be part of something completely different through Baptist Health’s Embrace Council, which focuses on cultural inclusion and representation. Our Food and Nutrition department participated in a video for World Cultural Diversity Day, and instead of just talking about culture, we shared it through food.

Behind the scenes with Chef Andrew, capturing not just recipes, but the stories behind them.

Three recipes were selected from staff members, each representing a different part of the world: majarete, a sweet corn pudding from Venezuela; pkhali, a spinach and walnut pate from the country of Georgia; and moambe chicken, a staple in the Congo.

Majarete corn pudding, Pkhali, and Moambe Chicken, three dishes, three cultures, one shared experience through food.

What made this experience impactful was seeing the staff members step in front of the camera to share their stories. They introduced themselves, where they were from, and the dishes that represented a piece of home. It was a reminder that food is never just food, it carries identity, memory, and connection.

The people behind the food, sharing pieces of home through their recipes.

Alongside experiences like that, I’ve also been able to see the day-to-day structure that keeps everything running. I’ve participated in Environment of Care (EOC) rounds with Infection Control, where even the smallest details like labeling, storage, and food safety practices play a critical role. I’ve sat in on culinary meetings where even small menu changes require thoughtful discussion and coordination, learned how food orders are place and timed through vendors, and seen how those decisions impact everything from inventory to daily workflow.

If there’s one major shift in perspective I’ve had so far, it’s this; food service in healthcare is not just about preparing food, it’s about managing systems. Every decision, from menu planning to ordering to staffing, connects to something bigger. There is a level of structure and precision that ensures not only efficiency, but safety, quality, and consistency across the board. At the same time, I’ve started to see how much leadership shapes that system. Watching my preceptor and the team has shown me how intentional it is. Each person brings different strengths, and those strengths are used to keep everything moving forward. It is not just about knowing how to do the job, it is about knowing how to lead within it.

Learning from the team behind the scenes, where leadership, collaboration, and food service come together.

Even though it’s still early, I can already tell this rotation is going to challenge me in new ways. It’s pushing me to think beyond individual interactions and consider the bigger picture, how systems function, how teams operate, and how leadership influences outcomes.

If my community rotation was about connecting with people, this rotation is about understanding everything that supports those connections behind the scenes. I’m excited to keep learning where this experience takes me next.