"Part of the idea of this is for students to have greater access to cooks. By virtue of them being able to see you, they're going to want to get to know you," explains Alixandra E. McNitt, assistant director for marketing and communications for HUDS.
"We actually get to meet the students," says a Kirkland chef. "That's pretty much the only positive thing about the renovation."
He explains that's because the workload has increased too.
"One thing they did not anticipate is that grill orders didn't go down," one Kirkland cook says. Instead, individual orders of grill items like hot dogs and chickwiches increased exponentially.
"But even if we have a bad menu, we have to keep replenishing the line. It's awful," he said.
Other staff members say grill orders are a sure way to gauge the stress in the kitchen.
"The poor cooks, they have no time for grill orders, so they put up a sign," one Eliot staff member says of signs labeled, "Sorry, no grill orders tonight." "If you see the note, they are exhausted."
And bored, add the chefs. The process of pre-cooking food in the Culinary Support Kitchen and delivering it "blast-chilled" to individual halls means chefs spend much of their time lifting and transferring pans.
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