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...much too polite for that. We sit in a vinyl booth, at a table covered in red Formica, underneath a wall filled with photographs of the BU football team while electric fans hum overhead. Two burly Boston cops sit in the booth behind ours, shouting at the short order cook in a Boston accent worthy of a Jordan's Furniture commercial. Their noise does not drown out the precise, thoughtful speech and South African accent of Mr. Morris, however, and somehow the two tables, worlds apart, settle into an even coexistence. The short order cook begins to sing the theme...

Author: By Christina B. Roseberger, CRIMSON STAFF WRITER | Title: Reagan's | 10/15/1999 | See Source »

...Arab-Israeli resident of the Old City of Jerusalem has never seen the ocean, he loves fish. Every day after we said our hellos, regardless of whether I was even purchasing dairy products, Ahmed insisted on describing the catch of the day, in detail, and the exact way to cook salmon or tuna to perfection...

Author: By Dafna V. Hochman, CRIMSON STAFF WRITER | Title: Remembering the Real World | 10/1/1999 | See Source »

...addition, liquids such as soups and sauces also go through a similar cook-chill method and get transported to the Houses for use. Where once soup sat out on the serving line from lunch until dinner, now it can be warmed up and used only when it is needed...

Author: By Scott A. Resnick, CRIMSON STAFF WRITER | Title: River Dining Halls Go Upper Class | 9/22/1999 | See Source »

...chefs too have come out of the seclusion of the kitchen and now cook food on special induction ranges in full view of the students...

Author: By Scott A. Resnick, CRIMSON STAFF WRITER | Title: River Dining Halls Go Upper Class | 9/22/1999 | See Source »

Condenzio says the new environment is intended to empower chefs to cook better by allowing them to cook in smaller batches...

Author: By Scott A. Resnick, CRIMSON STAFF WRITER | Title: River Dining Halls Go Upper Class | 9/22/1999 | See Source »

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