Thursday, April 8, 2010

Simply Another Day

Hey All!

It's a gloomy, rainy day in Ohio. And with this crummy weather comes some serious news. After biting into a burger in the dining hall, a good friend of mine discovered that the meat was still raw (the outside even had a pinkish tone). Now, this would not have been a problem if the meat was of high quality, like Kobe beef. However, the beef patties in the dining hall are not of this standard. Therefore, it puts one's health in great danger. So I wonder, how could this happen? Especially since the dining hall serves hundreds of students daily. Are the chefs not trained to know when meat is cooked through? Was the heat of the grill not as high as it should have been? Were the patties not defrosted properly? To make matters worse, this was not the first time that uncooked meat was served to a student. During lunch, I heard other students share their experiences that included being served undercooked chicken (under the skin the meat was still pink and fleshy), which is even more dangerous than non properly cooked beef. I am shocked at how often undercooked meat is served. Students put a whole lot of trust into the people who cook their meals. And these incidents put that trust into question. I expect better from the staff in the dining hall. And I especially expect better from the Bon Appetit management (who cater our dining halls). Don't you?


Bis Morgen!

Note: The picture on the top is of Kobe Wagyu beef (which is often served rare) and the picture on the bottom is of a regular beef patty. See the difference...

No comments:

Post a Comment