The fine folks of Aramark, the food service UChicago uses that has brought us everything from American cheese pizza to soapy-tasting pasta (and presumably other weird things, but I am a dining-hall vegetarian), have decided what we need is a guest chef. From Germany, randomly--why not, say, Wisconsin? In any case, various pork and spaetzle-related products are coming to town.
Thursday, October 07, 2004
Guest chef
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4 comments:
Things go from bad to wurst.
Yesterday's mustard-covered pork with red cabbage at BJ was really good.
I'm not sure if the guest chef counts as "preferential treatment." Aramark food is usually best when they take as much of a hands-off, back-to-the-basics approach as possible. It's when things get gourmet that they really screw up--things like pasta with sundried tomatoes, bacon, cheddar, provolone, tomato sauce, cream sauce, cilantro, and just a dash of what we only assume is dish soap.
Maybe we'll soon be able to enjoy la haute cuisine allemande - Döner Kebap, for example.
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