Chef Mark Schoenweiss

"The IEP House has the good fortune of employing a chef with not only good cooking skills, but also a pedagogical dedication of his own. Knowing that the students will encounter different foods abroad, and that their career goals will bring them into contact with a multicultural kitchen and dining experiences with high behavioral expectations, he eagerly prepares and serves meals that many have not encountered before. Thus, when the students are abroad or in a corporate board room, red cabbage, Sauerbraten, canard á l’orange, poached salmon, and West African peanut soup will not take them fully by surprise. When the chef asked for special requests from the students this past semester, ironically there was a plea for steamed hot dogs and macaroni and cheese!"

--Excerpted from John M. Grandin, "Where the Greeks Were: The Chance to Merge Academic and Residential Life."  The entire article is available online at:
http://www.uri.edu/iep/house/greeks.htm