When LJ Klinkenberg first applied for the job some 17 years ago, “I was nowhere near ready.” He was still “working up the ranks” and ended up befriending the man who landed the role. He and Jamie Callison worked on culinary projects together, judging competitions and cooking together on occasion.
When Callison left for a culinary deanship in Florida, not only did Klinkenberg still want the job, this time he … » More …
Greg Blanchard is making dinner for 224. From the cramped confines of the CUB kitchen, he and his staff have just a few hours to create three different types of crostini, chicken parmesan and linguine, garlic bread, Caesar salad, and strawberry shortcake, with exceptions for vegetarians, the lactose intolerant, avoiders of gluten, and one person who just doesn’t like cheese.
Come 6:30, student waiters and waitresses in black ties will serve the food on individual plates, a timing play that ups a chef’s game from, say, a buffet. If the food is ready too soon, lettuce will get flat, chicken will get dry, strawberries will … » More …
Courtesy LJ Klinenberg/LinkedIn
