Kaitlyn Lewis, News Editor
Sodexo brought international dishes to the Commons as part of the Global Chef Program Oct. 9.
Kennesaw State University was among three universities in Georgia to host one of Sodexo’s global chefs, who were given the opportunity to travel around the world this year and share international dishes with students, staff and faculty.
KSU students sampled Chilean dishes prepared by Chef David Calquin. According to his biography, Calquin is an award-winning chef and has been working with Sodexo for 10 years as the Executive Chef.
Calquin prepared two different appetizers, two kinds of soup, four main courses, and three deserts at the Commons. Participants sampled at least one of the dishes.
The two appetizers were the Pichanga and Palta Cardenal, and both used avocados. The two kinds of soups included a potato soup called Carbonada and a soup with oysters called Caldillo de Chortios. The four main courses were dishes called Plateada Braseada al Horno, Pollo al Coñac, Salmón Cancato, and Pastel Choclo Vegetariano. The three deserts were Budin de Pan, Turron de Vino and Fruta Natural.
“I think trying new foods is definitely a way of stepping outside of that zone,” said Desmond Fannin, Director of Culinary Services at the Sodexo Development Center in Atlanta. “During a previous Global Chef tour, one of the chefs even convinced students to try jumbo ants!”
“With our Global Chef Program, we focus on offering the guests a series of wonderful experiences in addition to the great, authentic foods that the chefs display,” Fannin said.
