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On Gymnasium, Campus Drive stands The Gastronome on the outskirts of California State University, Fullerton’s (CSUF) campus. This large, glass windowed building acts as the kitchen to all CSUF students who reside in the on-campus dormitories and apartments. The Gastronome is CSUF’s first official cafeteria available to provide on-campus residents with a pre-paid meal plan. On top of this, the Gastronome it is also open to non-campus residents who prefer to pay at the door. This wide spaced modern structure is able to hold 500 people at a time. Once inside the Gastronome, there are a variety of stations scattered throughout to get foodfrom this buffet style place to choose from. For instance there is a salad bar, pizza, pasta, waffle, grill, …show more content…
For clarification, Mr. Allanson is the assistant food service director, who is in charge of running the front area of the Gastronome. As a Health Science major, the area I would like to go into is in the food industry. Whether it being a Health Inspector or as a Food Service Director is still up in the air. As an employee of The Gastronome, I found John the best person to interview. As soon as I asked John if he would give me some of his time for an interview, without hesitation, he said, “Yes of course. Whatever I can do to help you out. We can do it right after your shift or lunch.” It was in John’s nature to be helpful. That same day after I was done with my shift, I went to the back of the Gastronome were two small offices, food preparation station, freezer, refrigerators, dry storage, and cleaning supplies are located. First, I searched for John in his cluttered office. After 5 minutes of searching to no surprise, I found him in the back of the dry storage hidden behind stacks of boxes. Since I saw he was busy I told him that we could reschedule for another day. He declined and stated it was as good a day as any other. I asked where …show more content…
John took a minute to think about this one as he kept unloading the salt and pepper shakers. He hesitated, then stated, “I found that my work experience was far more helpful than any schooling gave me in this particular field. However, you can’t get far here without a degree. I was worked for a man for 10 years until I decided I wanted his job, but I couldn’t because I did not have the educational background for it. So when I was 30 I went back to school for a food managementdegree. I wanted to be in charge of an operation, rather than being told what to do. If I were you I would stay in school, it is worth it, and with a degree, you will have no setbacks in your career as I did. Going back to school did help a lot in many aspects of understanding safety and management, but there is nothing like hands-on experience to figure it out.” With that, I thanked John for taking the time to be interviewed, just as always he gave me his bright smile and assured it was no

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