By Whitney Baxter
The aroma of hamburgers fresh off the grill reaches your nose as you walk into the dimly lit dining hall. Paired with homemade French fries and juicy watermelon, you’ve got a comfort meal that elicits memories of home.
This is just one of many evening meals Erin Renshaw prepared for students taking classes at the Rod and Connie French Conservation Education Camp near Missoula, Montana, this summer.
Renshaw, a senior in dietetics, was the camp’s culinary intern, responsible for preparing breakfasts and dinners for the students and faculty. She was attracted to the position because of the opportunity to experience another part of the country and do something she loves – cooking.
“I really like being in the mountains here,” Renshaw said. “I wake up at 6 a.m. and walk out, and it’s just mountains. It’s still kind of dark out, but you can see the sun on the tips of them.”
Early mornings are spent preparing breakfast for the campers, which can include anything from French toast to egg muffins served alongside an assortment of cereals. After cleaning up, Renshaw has the day to herself, either hanging out at camp or tagging along with the students as they conduct fieldwork or go hiking. Dinner prep begins at 5 p.m., with help from a couple of students. Evening meals include pizza, spaghetti or chicken alfredo.
This is the fourth year the camp has had a culinary food science or dietetics student intern. Previously, Jennifer Schieltz, camp director and assistant professor of natural resource ecology and management, had hired temporary seasonal workers to cook for the students. The partnership she formed with the Department of Food Science and Human Nutrition to provide interns has proven beneficial not only for the campers, but also for the student interns.
“Once they come out for the summer, it’s a paid internship for them to cook for the student courses while they’re here, and they’re always welcome to join us during our fieldwork, as well,” Schieltz said. “A lot of the cooks have taken advantage of that and gotten to do some great outdoor hiking and things while they’re here learning and working and getting paid for it all at the same time.”
Before going to Montana, Renshaw spent the last half of the spring semester working with Erica Beirman, Nancy and Rich Degner Teaching Professor in Culinary Food Science, to prepare for the internship. Meals were selected based on what worked well for previous interns and what Renshaw enjoys cooking. She made sure to include a few comfort meals the students would enjoy, such as those grilled hamburgers.
Beirman also connected her with an ISU Dining dietitian for tips on handling campers’ dietary restrictions. As the summer progressed, Renshaw learned what the students liked and didn’t like, and adjusted the menu accordingly.
“This internship sets the students up really well for that next step, whether they’re off to graduate school to become a registered dietitian or preparing for their first job as a culinary food scientist,” Beirman said.
With graduate school on the horizon, Renshaw is glad she signed up for this opportunity in the mountains.
“I think this internship is a great experience,” Renshaw said. “I really enjoy cooking, so this is very easy for me, and I’m in my natural habit. And it’s really cool to get to experience Montana.”