Pancreas in Progress – Food Service Rotation, End of Week 4

Stepping into my food service rotation has been a reminder that this side of dietetics is anything but predictable and honestly, that’s part of what makes it so exciting. While I’ve always said I enjoy variety, this rotation has challenged that in a whole new way. Early in my career, especially during my time working at Disney, this kind of fast-paced, ever-changing environment felt like second nature. But after years in more structured corporate and healthcare roles, I’ve realized how easily it is to settle into this routine… and stay there.

At Baptist Health Lexington, there really is no “typical” day. One minute I’m reviewing capital equipment requests, and the next I’m walking through potential redesigns of employee break areas, thinking about how to improve not just functionality, but the overall experience. It’s been a refreshing shift and a good reminder that food service leadership goes far beyond what’s on the plate. It’s about creativity, adaptability, and finding ways to better serve both staff and patients.

One of the most unexpected moments of growth came when I had the opportunity to shadow Patient Experience team members delivering meals to the Mother Baby unit. Despite spending over four years working in healthcare settings, I realized I had never actually stepped into a patient room before. What seemed like a simple task quickly turned into a moment of self-awareness. I suddenly wasn’t quite sure what to say; instead of jumping in, I found myself quietly standing in the background.

As I observed the ease and compassion with which the patient ambassador interacted with the patients, I began to understand the importance of approaching each interaction with cultural humility, adapting my communication style to the environment and recognizing the individual needs and experiences of each patient (CRDN 2.11). With each room, I felt myself becoming more comfortable. I started introducing myself, engaging more naturally, and slowly stepping out from the sidelines. Looking back, I’m really grateful this happened now, before my clinical rotation, because it gave me the chance to grow in a space where I could learn, reflect, and adjust without the pressure of already being expected to know it all.

The biggest challenge I’ve encountered so far has been learning how to adjust my natural work style to fit the situation at hand. I tend to approach tasks with a high level of attention to detail and a desire for things to feel polished and complete, which is something I’ve always taken pride in. However, I’m starting to realize that in a fast-paced food service environment, that level of precision doesn’t always match what’s needed in the moment. During preparation for National Doctor’s Day, I was responsible for arranging dessert trays. Simple enough… or so I thought. My instinct was to focus on making each tray look as polished as possible, those perfectionist tendencies kicked in, and I found myself overthinking every detail, trying to make each tray look like something straight out of a textbook. But I quickly realized that in this setting, function mattered far more than perfection.

This experience forced me to pause and rethink what actually mattered in that moment. In a fast-paced healthcare environment, function often has to come before perfection. The physicians weren’t analyzing plating techniques; they were just happy to have something sweet during a busy day. Once I let go of the idea that it had to be “perfect,” the task became much more manageable, and honestly, more enjoyable. It was a small moment, but one that really shifted my perspective on what success looks like in this setting.

Another highlight was being part of the rollout of a new retail menu, where we sampled an upcoming “Fresh and Fit” item: almond-crusted cod with coconut lime rice. Watching people’s reactions was surprisingly one of my favorite parts. Some were all in, excited to try something new, while others needed a little convincing, or politely declined altogether.

The team behind the taste test! 👏 From planning to plating, this was a full team effort, and how much collaboration goes into every menu item.

It was a great reminder that even the best menu ideas have to meet people where they are. You can create something that tastes amazing, but if people aren’t willing to try it, it doesn’t matter. Seeing how much thought goes into gathering feedback, and actually using it, really reinforced how important adaptability is in food service. (Also…for the record, the cod was definitely a win in my book, chef’s kiss!)

Getting real time feedback from clinical dietitians like Sharon was one of my favorite parts of this experience, because great ideas only work if they work for the people we serve.

Overall, this rotation has pushed me outside of my comfort zone in ways I didn’t expect, but in the best way. It’s challenged me to communicate more intentionally, stay aware of how different environments shape interactions, and approach each experience with a little more flexibility (and a little less perfectionism). In a way, it’s also reintroduced me to a version of myself I haven’t tapped into in a while, the one who thrived in fast-paced, ever-changing environments and wasn’t afraid of the unknown. Growth doesn’t always happen when things feel easy, it usually shows up when things feel unfamiliar, a little uncomfortable, and very real.

“One step closer, one lesson learned, and always in progress.”