Chicken or tofu? On Wednesday, Oct. 22, dozens of students were asked to make this selection by cafeteria staff when they approached the pop-up food stand that had seemingly sprouted in the middle of the STEM wing. But this was no ordinary lunch. Organized by PSB Food Services, the temporary station featured Thai curry with the student’s choice of protein (chicken or tofu), accompanied by vegetables and a peanut-free sauce, as well as Asian slaw and brown rice.
According to Cafeteria Manager Yonel Augustin, this was not the first pop-up of its kind, as food service staff are always trying to devise unique meals for students to enjoy foods from all over the world.
“This is something that we do every year,” Augustin said. “We come up with something from different regions and different countries. My supervisor looked at what we had had in the past and we felt we needed something new, so we came up with this.”
To pick up their Thai curry, adults in the school had to pay $6.50. However, for students the meal was free. Junior Shola Okoudjou, who recently wrote an opinion piece on improving Meatless Mondays, said he immediately went to try out the curry and was pleased.
“I don’t love school chicken, but I got the chicken and curry and I think it’s really good. This food is definitely a step up, especially with the tofu; it’s a good meatless lunch option,” Okoudjou said. He took a bite. “Yup, I rate it all a 10 out of 10.”
While Okoudjou said he appreciated the school’s efforts to offer a fresh vegetarian twist on the typical lunches, junior Amit Sadeh had an alternative appreciation. She said she viewed the pop-up as a learning experience about cultures via taste buds.
“I’m very grateful. I think if the school did this once a month, I’d be really interested to try it out because I think it’s important that we don’t eat the same food every day. Food is a big part of many people’s traditions and cultures,” Sadeh said.
The mixed berry fruit cups, handed to students checking out their curry, did not go unnoticed by Sadeh. She evaluated it and other ingredients. Like Okoudjou, she said she would give a mostly positive review for the Thai curry.
“This is just a personal opinion, but I don’t like the curry very much. But I don’t like curry in general,” Sadeh said. “On their part, the cilantro is very fresh with the lime, the coleslaw is nice and fresh and yummy, and so are the fruits. This brown rice is cut very well.”
Decia Mercedes, a cafeteria cook, said she can attest to Sadeh’s opinion. For the past five years, she has been preparing lunches at the high school. In the kitchen, Mercedes said the chicken and tofu were first bathed in coconut before being seasoned. Then, they prepped the sauce. The side of salad was composed of cabbage, cilantro, pepper and salt.
When she was assigned to operate the pop-up, Mercedes said she expected it to draw a large crowd. However, serving is not her favourite component of the process.
“My favorite part is the cooking. When we’re working — sharing in what we have to assemble — we [the cafeteria staff] come together,” Mercedes said.
For those who enjoyed Wednesday’s curry and others who didn’t try it, Augustin said students and teachers can look forward to more lunches like it in the future.
“Today this [food] is Thai Asian culture, we’re trying to win back here,” Augustin said. “Next season, we’re going to bring something else, so get ready.”
