Elon’s commitment to diversity and global engagement has increasingly found a role in all aspects of our student life — classroom experiences, social activities and, most popularly, the food.
For 1 1/2 years, Lakeside Dining Hall has hosted an “International Station,” which features food from a different country or group of countries every week. In just three weeks, students can say that they have enticed their taste buds with food from from all over the world.
Pinky Varghese, executive chef at Aramark, was the pioneer behind the diversity options since the station’s inception.
“When I joined the Dining Services, I was told that they were going to build a Lakeside Dining Hall and an International Station. So I sat down and thought of ways that would make it more global,” Varghese said. “We finally came up with the idea of featuring a country or a group of countries together and immediately started preparing the menus for approval.”
In terms of the country selection process, Varghese said that there are a variety of factors that are important to consider.
“The first factor I consider before making the menu is that I want it to be as authentic as possible,” he said. “The second factor is the popularity of the dish, and the third factor is whether or not the ingredients are available.”
Of the many factors that are considered, Varghese stressed there are no social or political interests behind Aramark’s decisions.
“Our selection does not signify any special interest behind it,” he said. “For us, it’s just about food.”
Varghese said the ingredients needed to create the culinary experience are one of the major factors when creating the menu.
“I can’t just go out and buy these special ingredients — a lot of what we use isn’t available at Elon,” Varghese said. “I have to go through certain purchasing systems. So, the availability of the ingredients definitely shapes our decisions as well.”
Since authenticity is one of Varghese’s major priorities, he said he relies on his previous experiences to help him in the country selection process.
“I have worked in several places with a variety of different international chefs,” he said. “My experiences working with them have helped me shape an understanding of what specific foods should look like and taste like.”
Junior Madeline Monaco said the station does more than just entice your taste buds.
“I’ve always believed that you can learn so much about a country though its traditions and cultures, and I think food is one of the best ways to do that,” Monaco said. “I love how even when I’m simply eating dinner, I feel like I’m experiencing a new culture. It’s a refreshing change from the few options Burlington has to offer.”
Monaco said she is highly supportive of the idea behind the Global Station, but she wishes the students could have more of a say in the countries or dishes that are chosen.
In regards to student involvement and input on the food, several international students and students who have visited featured countries during Study Abroad have expressed the same wish.
Gabrielle Chiongbian, a freshman from the Philippines, is one of those students.
“I love the idea that Elon is making the attempt to expand our global experience, but sometimes I feel like the food has been altered to make the taste more appealing to the general student body,” she said. “Isn’t the point of the global station to allow students to have a ‘cultural experience’ whether they like the food or not?”
Ameya Benegal, a sophomore from Singapore and India, said he enjoys the global station but at times feels disappointed.
“There’s just that feeling you get when you eat something and you say to yourself, ‘it’s just not like this at home,’” he said.
On the other hand, numerous students are very pleased with the food’s authenticity.
Junior Sophia Spach said she was thrilled to eat at Lakeside when India was being featured, as she studied abroad in India during her sophomore year.
“The food tasted very authentic. Most of all, I was just so excited about the variety of the food and the chance of getting to eat Indian food again.” she said.
Varghese said the recipes used have not been “Americanized” in any way.
“We make the food as authentic as possible and look at all aspects of authenticity — from its appearance to its taste,” he said. “We understand that Elon students have traveled the world and have expanded their palates, so we really emphasize authenticity.”
Freshman Iliana Brodsky said the entire experience is important not only because of the authenticity of the food but also because it is a break from the norm.
“Most college students are provided with the typical American comfort food — burgers, french fries, pizza,” she said. “But because of the Global Station at Lakeside, we’re given the opportunity to taste flavors from around the world.”
Varghese said the accomplishments of Elon’s Global Station are recognized by a variety of different schools.
“I was told yesterday that they are putting this idea in the system, meaning the recipes are going to be available all over the world. The work we are doing at Elon will be available to many more schools, and I think that’s extremely exciting,” he said. “The work that we’re doing at Elon is an amazing thing. Because when I look at it every time, even though I made this menu 1 1/2 years ago, I kept thinking, no other school in the world provides such a diverse and valuable opportunity.”
As the station is constantly evolving, he said the experience is extremely important for a student body that appreciates diversity.
“Food plays a very important role in connecting cultures. People used to think, ‘Oh, this food is only for a particular people.’ Now, everybody has developed a taste for all foods,” Varghese said. “In the same way, I think it is important to realize that when people have accepted the food, they have inevitably accepted the culture as well.”