Thursday, October 07, 2004

Guest chef

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.

5 comments:

Anonymous said...

Things go from bad to wurst.

Maureen said...

Yesterday's mustard-covered pork with red cabbage at BJ was really good.

Alex B. said...

Aramark was the company that provided food services in my high school. As far as I can remember, they never invited any chefs from Germany or Wisconsin, though. It seems that the U of C gets preferential treatment...

I was scared of Aramark food during my high school years, so every day, I would be "brown-bagging" it.

Phoebe said...

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.

Anonymous said...

Maybe we'll soon be able to enjoy la haute cuisine allemande - Döner Kebap, for example.