Serving Up Support for the Hungry
Campus News“Just announced call to dinner.” This key phrase jumpstarts commotion in the kitchen, everyone picking up the pace as though on fast forward. “Let’s get to work,” says Vaughn Vargus, executive chef at UC San Diego to his culinary team. The cold spring pea gazpacho is carefully ladled into 20 neatly aligned bowls, then the curly-q crème fraiche is added, and lastly, a fresh herb salad is placed perfectly in the center. After snapping a quick photo of the finished product, the first course is whisked away to the awaiting guests.
