Food Service Rotation, End of Week 10, The Finale

Have you ever had a teacher who believed in you when you didn’t believe in yourself? Or a coach who helped you get back up after you thought you had failed? Those are often the people who leave the biggest impact on our lives, not the ones who simply tell us we are doing great, but the ones who challenge us to grow into versions of ourselves we didn’t know were possible.

There’s this phrase you’ve probably heard before: “Those who can’t do, teach.” I’ve never agreed with that statement. It takes talent, skill, and knowledge to succeed in any profession, but most people would never reach their full potential without someone first teaching them how to get there. Teaching is the hard part. It requires patience, adaptability, and the ability to understand how someone learns best while balancing encouragement with real-world expectations.

 Preceptors are teachers in a very unique way. They are tasked with shaping future professionals during some of the most formative stages of their careers, and the impact they have often lasts far beyond a single rotation. Looking back on my food service rotation, I can confidently say that my preceptor, Karen, completely changed the way I view both food service leadership and the role of dietitians within it.

Celebrating with the people who helped me get here, my first teachers and the World’s Best Parents….at least in my opinion.

What made this rotation so impactful was having a preceptor who understood that true learning happens through experience, not observation alone. From day one, Karen made it clear that she wanted me to get the most out of my food service rotation, but she also gave me the space to advocate for what I wanted to learn. Rather than placing me in one area and expecting me to simply observe, she encouraged me to be an active participant in shaping my experience.

When I shared my ideas for my Kentucky Derby-themed meal, she immediately treated the project as something I was fully capable of leading. She trusted me to contribute ideas, problem-solve challenges, and take ownership of the process in a way that built confidence I didn’t realize I needed. Looking back, that experience taught me just as much about leadership as it did about food production.

Karen also intentionally exposed me to the parts of food service management that often go unseen. She brought me into vendor meetings, conversations with upper management, staffing discussions, procurement challenges, and operational decision-making moments that many interns may never have the opportunity to witness. She didn’t limit my experience to the kitchen because she understood that food service leadership requires far more than understanding food production.

She wanted me to leave this rotation with the tools to do more than simply survive in a future leadership role, she wanted me to feel prepared to thrive in one. Her mentorship challenged me to think bigger, ask more questions, and step into opportunities I may have otherwise been hesitant to take. Because she intentionally exposed me to both the visible and behind-the-scenes aspects of food service leadership, I now have a much better understanding of the moving pieces behind a food and nutrition director role. Someone took the time to pull back the curtain and show me what the position truly looks like, and the perspective is something I’ll carry with me throughout my career (CRDN 5.8).

A sweet reminder to celebrate milestones, even the in-between ones. 🥳

Beyond operational knowledge, Karen completely shifted how I view the role of dietitians in food service. Before this rotation, I think I underestimated just how much influence dietitians can have at a systems level. Through her experiences working across multiple states and healthcare systems, she shared real-world examples that demonstrated how dietitians can impact patient care, menu development, financial sustainability, employee satisfaction, and organizational culture.

Ironically, the timing of writing this blog feels a little kismet. Last weekend, my classmates and I returned to campus for graduation, celebrating a milestone that feels both complete and incomplete all at once. While we won’t officially receive our diplomas until August at the completion of our internships, walking across the stage gave us the rare opportunity to pause and reflect on how many people helped us reach this point. From professors who challenged us academically, to preceptors who shaped our professional confidence, to strangers who entered our lives as classmates and somehow became lifelong friends, we are all products of people who chose to invest in us.

As I looked around at my classmates, I couldn’t help but think about how many of our stories have been shaped by mentors who likely have no idea just how much of an impact they’ve made. This rotation reminded me that preceptors are often part of that story too, helping students build confidence before they ever fully step into their careers.

Proof that dietetic interns can survive rotations and still find time to be extra during major life transitions.🎓👩🏻‍🎓

Most importantly, Karen made me feel like I belonged. She welcomed me into the Baptist Health Lexington team and treated me like a valued contributor rather than “just an intern.” That kind of mentorship leaves a lasting impact because it gives students something we all need during training: confidence.

As I prepare to transition into clinical rotations, I’m leaving food service with far more than knowledge about menus, budgets, and operations. I’m leaving with a new appreciation for preceptors who choose to invest in students and shape the future of the profession. Karen reminded me that great preceptors do more than teach skills. They help students see possibilities for themselves they may not have recognized before.

And for that, I’ll always be grateful

The sweetest ending to an unforgettable rotation!

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