I recently found out about the habanero sauce that one of the cooks at Emerson Café has made-up himself in the kitchen. It's a little-known secret that his amazing addition to sandwiches, so please don't spread the word too far (as I publically blog about my new finding).
It seems that each year I'm on campus, I find a new way to hack Wheaton's not-so-amazing meals with combining multiple ingredients from the far corners of Chase or Emerson, to create an ultimate dish that my friends gawk over as they nibble their pizza or boring steamed vegetables. With the new menu for the dining areas, its taken quite a bit of time to feel as if I need to branch out even more and find the next unique addition to my personal menu. As the semester was coming closer to ending, however, I started getting a little antsy about the lack of creativity in my daily meals. Being the holiday mentality, I am thankful for this habanero discovery. The little kick that it added to my sandwich was exactly what I needed during the last day on campus before Thanksgiving break. Everyone had left, but at least I had my habanero sauced food.
I did not know this and it adds a very personal touch to the meals at Wheaton. I know that one of the major complaints around campus is that the food being served feels very manufactured because the ingredients are provided by Aramark, so the fact that the habanero sauce is home made adds a lot to the dining experience in Emerson. I feel that one of the most recurring themes in the findings of these blog posts relates to how the servers add personality and homeliness to the cafeteria style food at Wheaton.
ReplyDeleteI was unaware that this habanero sauce that one of the cooks at emerson dining hall made and I think it is a great personal touch to their job. The faculty and staff at Wheaton work so hard to make this campus our second home, especially the staff who work in the dining halls and cafes. Food is such an important part of our daily lives and has a large impact on whether we feel at home or not. The fact that the cooks are able to add small but special personal touches when making our food really makes the whole experience better and more comforting. It also allows the cooks the ability to share something they created with the students which in my opinion would make their job more enjoyable as well.
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