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fish for dinner, that means that you were doing very well for me, it keeps things interesting,” he said. “The Midwest is a
yourself and your family. We got into that kind of stuff and pretty much meat-and-potatoes kind of area. Over the last
the kids really appreciated that.” few years, that has been changing a little bit due mostly to
A number of students from the Middle East helped to add social media, Pinterest and the Food Network. It challenges
their cuisine to the rotation, and that helped provide them with the students — and a good chunk of them are from the Mid-
a taste of home. “When they got here, they were not used to the west — to try foods that they don’t even know the names of
foods,” said Mettert. “It was totally different from what their and have never seen before. Some of the students will try;
cuisine is, and they had a hard time finding stuff. In talking some of them will balk at it. It exposes them, nonetheless,
with them, I told them I didn’t know what they eat and their that there are other cuisines and there is a world outside of
area of the world, so I asked them for some ideas. They gave where they have been for the last 18 years.”
us ideas and some of them told us how to do things. We did Students are also learning something about the regions
a little digging on the internet. We had them come in to try it the dishes are from. “I try to educate the students a little
and tell us how it was. We would make adjustments based on bit,” he said. “For a few years, I had a girl who worked for
the taste of what they are used to from where they are from.” me who was from the Congo in Africa. One day, she wanted
The students also told Mettert about a cultural culinary to make some of her traditional food, and I asked her what
difference when it came to bottled water. “It is simple things. she needed. We set it all up with her and she came in dressed
We would bring them bottled water for their student group in her traditional African garb. She stood behind the line and
meetings and we would keep it on ice for them. We didn’t was explaining to the students exactly what it was and how
realize that their preference is not to have chilled beverages. they eat it. We try to post information about the dishes and
They prefer it at room temperature. Again, that was just one what regions they come from.”
of the learning curve things.” The new cuisines also challenge the dining staff. “I want
Mettert and his staff have also worked with students from to challenge my cooks to learn new styles and have some
other regions of the world who have come into the kitchen creativity in what they do, and not just plopping a scoop of
to demonstrate their dishes. “We have had exchange students mashed potatoes on a plate and calling it good,” said Mettert.
from Ireland, and one was interested in doing an Irish stew. “It challenges my cooks to go outside their comfort zone.”
I invited her into the kitchen and she made a big pot of Irish He continued, “It exposes my cooks to new styles of cook-
stew for the students from her recipe. We did the same for a ing with new spice combinations and flavor combinations. It
student from the Philippines, and she has been doing some expands their repertoire of skills. It also allows the students
authentic dishes from her region.” who have not been exposed to other cuisines from an inter-
For local students, this may be the first time they are exposed national standpoint, and it brings a little comfort of home for
to these types of cuisines, and it is an education for them. “To people from other countries.” —OCH

SALATA KHADRA MAFRUMA 1 teaspoon salt
(MINCED GREEN SALAD) ½ teaspoon fresh cracked black pepper
4 tablespoons of extra virgin olive oil
Ingredients: juice from 4 lemons
6 firm tomatoes
1 cucumber, seedless Preparation:
1 bunch green onion Chop all vegetables into equal, bite-sized pieces.
2 yellow or orange peppers, seeds and veins re- Toss chopped vegetables in a mixing bowl with
moved the mashed garlic and lemon zest. Just prior to
2 cups red cabbage, fine minced serving, season with salt and pepper and with
10 red radishes, trimmed olive oil and lemon juice, being careful not to
1 cup fresh mint, stems removed make the salad soggy.
1 cup fresh parsley, stems removed Find this and other featured recipes on
6 green chili peppers, seeds and veins removed Yield: 20 servings.
2 lemons’ zest oncampushospitality.com
2 cloves garlic, mashed with ½ teaspoon of salt

ON-CAMPUS HOSPITALITY NOVEMBER 2017 | 13