Shadowing Sunflower Cafe
by Maggie Robinson '19
I have new found appreciation for chefs after spending hours in the kitchen at one of my favorite restaurants.
I have new found appreciation for chefs after spending hours in the kitchen at one of my favorite restaurants.
I shucked more kale in three days than I think I’ve ever eaten in my entire life — and if you know me, you know that's a lot. I also made vats of vegan barbecue sauce, pans of enchiladas, and chopped potatoes until my hands hurt while shadowing at Sunflower Café, a cute little vegetarian/vegan restaurant in Berry Hill. During my time there I was treated like a regular employee. In the morning I was given a set of dishes and sauces to make for the day that included: ranch dressing, barbecue sauce, garlic aioli, remoulade, pad Thai dressing, enchiladas, potato salad, curried chickpea salad, and a variety of other menu staples.
I chose Sunflower Café because I really like its food, but I had no idea how hard it would be to prepare. My shadow host, Head Chef Stephanie McKay, and her staff work tirelessly for hours each day chopping, mixing, and making food for hundreds of customers. I was really surprised by how much work it took to keep the cafeteria-line fully stocked with fresh food. I came back home each day wiped out from six hours of non-stop kitchen duty. It really made me appreciate the food knowing how much effort the cooks put into it. I consider myself a foodie. I’ve helped my mom cook since I was three. But seeing how a professional kitchen runs is a lot less glamorous than the picture I had in my head. They also use a lot more Veganaise.
Back
I chose Sunflower Café because I really like its food, but I had no idea how hard it would be to prepare. My shadow host, Head Chef Stephanie McKay, and her staff work tirelessly for hours each day chopping, mixing, and making food for hundreds of customers. I was really surprised by how much work it took to keep the cafeteria-line fully stocked with fresh food. I came back home each day wiped out from six hours of non-stop kitchen duty. It really made me appreciate the food knowing how much effort the cooks put into it. I consider myself a foodie. I’ve helped my mom cook since I was three. But seeing how a professional kitchen runs is a lot less glamorous than the picture I had in my head. They also use a lot more Veganaise.
More USN News
List of 3 news stories.
-
Tech Bytes: Tips for summer
Middle School Educational Technologist Kari Luecke shares must-read articles and suggests options to declutter your smartphone and reduce screen time this summer.Read More -
6th graders head to capitol for spirited debate
Read MoreDuring a fun field trip to wrap up the year, students were able to debate on the House floor during a visit to the Tennessee State Capitol. See more photos from their final lesson here. -
Middle School Quiz Bowl Team competes at National Championship
On Friday, May 9, members of the MS Quiz Bowl team traveled to Chicago to compete against schools from across the country in the National Academic Quiz Tournament Middle School National Championship.Read More
Contact
Edgehill Campus
2000 Edgehill Ave.
Nashville, TN 37212
Phone: 615-321-8000
Fax: 615-321-0889
Email: info@usn.org
River Campus
1200 County Hospital Road
Nashville, TN 37218
2000 Edgehill Ave.
Nashville, TN 37212
Phone: 615-321-8000
Fax: 615-321-0889
Email: info@usn.org
River Campus
1200 County Hospital Road
Nashville, TN 37218
USN Mission:
University School of Nashville models the best educational practices. In an environment that represents the cultural and ethnic composition of Metropolitan Nashville, USN fosters each student’s intellectual, artistic, and athletic potential, valuing and inspiring integrity, creative expression, a love of learning, and the pursuit of excellence.
University School of Nashville models the best educational practices. In an environment that represents the cultural and ethnic composition of Metropolitan Nashville, USN fosters each student’s intellectual, artistic, and athletic potential, valuing and inspiring integrity, creative expression, a love of learning, and the pursuit of excellence.