The Journal
Wednesday, April 2, 2014
Photo by Brittany Henderson
Executive Chef Howard Seidel chops green onions in preparation for beef stir-fry. bowls at different stations with various ingredients ranging from continued from Page 1 broth and noodles to chicken or beef and topping it off with contain that.” diments designated for any palSenior, international Chinese ate. student and double major in manKou said, “That [soup bowls] agement and Management Inforsound like a good idea, but the mation Systems, Rui Kou said, preparation of noodles wouldn’t “Not just here at be easy for the kitchUIS, but in Ameren to do.” ica, the Chinese Vice Chancellor food isn’t really Barnett also said, “If [authentic] Chinese trends continue of cuisine. I think the more international cafeteria should try student growth, we Coca-Cola chicken hope to do more trips as an option.” to cater to our other She described large international this easy-to-make student populations dish as rolling from India and Sauhunks of chicken dia Arabia.” in soy sauce and Students can exthrowing them into pect to see more of Photo by Brittany Henderson a boiling pot of Coa variety in internaSeidel prepares green bean stir-fry vegetables. ca-Cola to cook and tional meal options marinate. starting Fall 2014. Vice Chancellor Barnett said, comfort level there.” Seidel says, “By this point in “We know it takes a while to adAccording to Seidel, the most the semester with six weeks left, just and adapt to our [American] popular dish he came across was we have less and less students food.” something called soup bowls. eating – I mean they just don’t Seidel defined the university’s Seidel described the soup have as much money left on their angle for seeking to provide au- bowl process as an assembly line icards. We will plan on trying for thentic comfort foods, as well as where students could fill these Fall.”
Chinese Food
offering dishes pertinent to the wide range of North American dish options. “When you go to another country [and travel], you know the expectations are to try all the different things…but when you come here to live, it’s both that and to get things that also keep a
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