Commencement interviews

Mark Ostow

Frank Douglass, Second Cook, Trumbull College View full image

What is it like to cook for commencement?

It's different cooking here from years ago, due to the fact that management and the labor force are now communicating a little better. We've crossed that barrier of the boss and the servant worker. We listen to them, and they listen to us. They're not so stressed, and we're not so stressed. We've come a long way.

What's for lunch today?

We're doing a steak sitting on a bed of purple forbidden rice, accompanied by poblano peppers and sweet potatoes. We have a spice rub for the cod -- nice fresh Atlantic cod. And we're doing vegan ravioli with a mushroom sauce.

What about dessert?

Strawberry shortcake. That's the old favorite for commencement.