Lydia Wigdahl

Responsibilities

I worked primarily in dessert production. My responsibilities included completing a daily list of recipes, stocking the bakery using the FIFO procedure, and maintaining proper sanitation practices. I also gained front-of-house experience by serving desserts, preparing coffee beverages, and assisting customers.

Accomplishments

One of my greatest accomplishments was achieving consistency in my products. My manager emphasized this as a key goal, and throughout the summer, I consistently produced items that met the standards for sale.

Learning experience

I learned the importance of clear communication and teamwork, particularly in our small bakery, where collaboration was essential. One of my biggest takeaways was getting to see behind-the-scenes operations of a restaurant bakery—from selecting ingredients and making decisions about which products to create, to producing those items for sale. I loved having a hands-on position where I got to be a part of making delicious desserts for people to enjoy.

What advice would you give?

Always ask questions and stay curious throughout your internship. No matter what position you take on, there are always valuable lessons to learn and skills to develop if you actively seek them out.