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Dishes from Home

Dishes from Home

When living thousands of miles from your family, sometimes you crave a little taste of home. Enter the thoughtfulness of Sous Chef Irvel Barosy, who recently communicated with some parents of Chinese boarding students and asked if they had any recipes to share that he could replicate in the Dining Hall. After hearing back from two of them, Barosy and Director of Dining Services Peter Kourafalos created both a breakfast and dinner menu featuring three of these dishes. “It is the greatest honor in my cooking experience,” Barosy said of getting to cook these recipes.

Scrambled Eggs with Tomatoes, a favorite of Y. Hao ’25
“This dish reminds me of home. The taste was authentic and delicious, and I was excited to wake up and grab a plate from the Dining Hall in the morning. They did a great job replicating it.

“It meant a lot to me and many boarding students because scrambled eggs with tomatoes is a common dish cooked in Chinese households. I am very grateful that Irvel reached out and cooked this dish.”

Red-Braised Pork and Yangzhou Fried Rice, a favorite of L. Yang ’26
“I like the dish since it reminds me of home and my family, as we would often make those dishes together during holiday seasons. The fried rice comes from regions near my hometown and it always brings me back to my home on the other side of the planet.

“Making food from different cultures where all the boarding students come from gives us a sense of belonging. It is always nice to have your own food displayed on a different continent on the other side of the world. Instead of eating a lot of ‘western food,’ we are able to share our own cultural traditions and foods with others, which also makes it a rewarding experience for us. It also makes our lives easier since we don’t need to always go out in search of food from our own culture.”

A plate of Scrambled Eggs with Tomatoes

A plate of Scrambled Eggs with Tomatoes

Cooking Red-Braised Pork

Cooking a batch of Red-Braised Pork