Feature
FROM OUR KITCHEN TO YOUR TABLE
Veteran Food Service Staff Share Their Favorite Recipes There is no doubt that the food at EHS reigns supreme. From the famous Chapel break snacks to the mouthwatering lunches, the culinary greatness of the Food Services staff fuels the School and brings us joy every day. The lunchtime favorites that make our mouths happy and stomachs full could not be possible without the passion and dedication of the Food Services staff. Many of our faculty, staff, students, and alumni have enjoyed the delicious talents of food service staff veterans Darlene Alexander, Maria Arias, Karen Broussard, and Gvahn Nelson. Shared between them is a combined 94 years of service to the School, and we are grateful to have them. Every day you see a smile on their faces and can expect a warm conversation. Maria Arias, who oversees the salad bar, notes that it is a pleasure for her to be able to make connections with the students. “It makes me happy to see them every day and ask them how their day is going,” says Arias. “I also like to make sure they are eating something healthy.” The lunch selection at EHS is unparalleled. There are more than three entrée choices every day, including vegan and gluten-free options. What makes the lunchtime experience unique is the option to try different cuisines, including some from around the world. Notably, the Food Services staff has prepared cuisines that celebrate Asian, Caribbean, African, and South American dishes for students to experience. For Food Services Director Susana Borges-Pasini, it is enjoyable for her to share her Venezuelan heritage through food. “I love being able to connect with people through food, especially recipes that I ate growing up,” says Borges-Pasini. The expansion and renovation of the Underwood Student Center in 2018 provided the opportunity to accommodate our growing community and offer a wider selection of food and drinks with the creation of the Holstead Family Servery, the Flores Dining Hall, and the Forrest Place Café.
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From right to left: Karen Broussard, Darlene Alexander, Gvahn Nelson, Maria Arias, and Susana Borges-Pasini Borges-Pasini initially came to EHS ten years ago to head the food service operations and was attracted to EHS because of the opportunity to have creative liberty on the food made here. “I have a love for diverse cuisines, and I like to incorporate them to make our menus delicious and fun,” says Borges-Pasini. Borges-Pasini is not the only person who cooks and shares personal recipes in the kitchen. Karen Broussard, who oversees vegetables and starches, has been cooking her mac and cheese for years. Anyone who has had Karen’s mac and cheese knows how good it is, especially when paired with buffalo chicken bites. “I like making traditional and the white cheddar mac and cheese,” says Broussard. “It is easy to make and is the perfect comfort food.” In addition to the tasty entrées are the out-of-this-world decadent desserts. For Catering Coordinator Darlene Alexander it is the desserts and you guessed it...the brookie (a brownie cookie) that is her favorite EHS indulgence. “I love the brookies, especially when they are fresh out of the oven,” says Alexander. “They are just the perfect combination of soft on the inside and crunchy on the outside.” It may come as no surprise that this is their passion. Gvahn Nelson, who has cooked more than 25,000 meals in her tenure at EHS, believes that you have to love what you do to stay motivated. “I just love to cook, and it’s what I have always done,” says Nelson, who oversees the main entrées and soups. “I have been here for 26 years, and I would not have it any other way.” Whether you have enjoyed Darlene’s chicken salad or Gvanh’s famous meatloaf, the meals they prepare are close to their hearts, their own personal recipes, or their favorites to prepare. To spark a little nostalgia or inspire you to add to your recipe book, we happily share some of the dishes that make the Episcopal experience special! Bon appétit! —Lauren West
