Chef Jaco / en Student chefs face off to secure spot on 91勛圖's Iron Chef team /news/student-chefs-face-secure-spot-u-t-iron-chef-team <span class="field field--name-title field--type-string field--label-hidden">Student chefs face off to secure spot on 91勛圖's Iron Chef team</span> <div class="field field--name-field-featured-picture field--type-image field--label-hidden field__item"> <img loading="eager" srcset="/sites/default/files/styles/news_banner_370/public/Felipe%20and%20Jordan%20resized.jpg?h=afdc3185&amp;itok=Ju6sRjP5 370w, /sites/default/files/styles/news_banner_740/public/Felipe%20and%20Jordan%20resized.jpg?h=afdc3185&amp;itok=Egkx5geO 740w, /sites/default/files/styles/news_banner_1110/public/Felipe%20and%20Jordan%20resized.jpg?h=afdc3185&amp;itok=7k1guP5e 1110w" sizes="(min-width:1200px) 1110px, (max-width: 1199px) 80vw, (max-width: 767px) 90vw, (max-width: 575px) 95vw" width="740" height="494" src="/sites/default/files/styles/news_banner_370/public/Felipe%20and%20Jordan%20resized.jpg?h=afdc3185&amp;itok=Ju6sRjP5" alt> </div> <span class="field field--name-uid field--type-entity-reference field--label-hidden"><span>geoff.vendeville</span></span> <span class="field field--name-created field--type-created field--label-hidden"><time datetime="2017-01-25T16:30:32-05:00" title="Wednesday, January 25, 2017 - 16:30" class="datetime">Wed, 01/25/2017 - 16:30</time> </span> <div class="clearfix text-formatted field field--name-field-cutline-long field--type-text-long field--label-above"> <div class="field__label">Cutline</div> <div class="field__item">Felipe Branco (left) and Jordan Su were among the four students chosen to represent 91勛圖 at the Iron Chef competition in February (photo by Geoffrey Vendeville)</div> </div> <div class="field field--name-field-author-reporters field--type-entity-reference field--label-hidden field__items"> <div class="field__item"><a href="/news/authors-reporters/geoffrey-vendeville" hreflang="en">Geoffrey Vendeville</a></div> </div> <div class="field field--name-field-author-legacy field--type-string field--label-above"> <div class="field__label">Author legacy</div> <div class="field__item">Geoffrey Vendeville</div> </div> <div class="field field--name-field-topic field--type-entity-reference field--label-above"> <div class="field__label">Topic</div> <div class="field__item"><a href="/news/topics/city-culture" hreflang="en">City &amp; Culture</a></div> </div> <div class="field field--name-field-story-tags field--type-entity-reference field--label-hidden field__items"> <div class="field__item"><a href="/news/tags/chef-jaco" hreflang="en">Chef Jaco</a></div> <div class="field__item"><a href="/news/tags/chef-jaco-lokker" hreflang="en">Chef Jaco Lokker</a></div> <div class="field__item"><a href="/news/tags/food-services" hreflang="en">Food Services</a></div> <div class="field__item"><a href="/news/tags/iron-chef" hreflang="en">Iron Chef</a></div> </div> <div class="field field--name-field-subheadline field--type-string-long field--label-above"> <div class="field__label">Subheadline</div> <div class="field__item">They will face McGill, OttawaU, Yale and the University of Massachusetts-Amherst in an inter-university culinary showdown hosted by 91勛圖 in February</div> </div> <div class="clearfix text-formatted field field--name-body field--type-text-with-summary field--label-hidden field__item"><p>Four student chefs have been chosen to bring the 91勛圖 glory next month when the university hosts the annual Iron Chef challenge.&nbsp;</p> <p><strong>Brettany Colette</strong>, <strong>Felipe Branco</strong>, <strong>Jordan Su</strong> and <strong>Ailin Xi</strong> made the cut after a culinary duel in the New College cafeteria kitchen on Tuesday evening.&nbsp;</p> <p>After receiving dozens of applications to represent 91勛圖 at the competition, 91勛圖 chefs <strong>Jaco Lokker</strong> and <strong>James Piggott</strong> invited 12 students to demonstrate their skills in a faceoff. The students were split into teams of three and given two hours, a whole chicken and the run of the New College kitchen to prepare a dish that would leave the judges licking their lips.</p> <p>Heres how the night went down:&nbsp;</p> <h3><u><strong>5:30 p.m.</strong></u></h3> <p>Piggott, the executive chef residential dining at&nbsp;New College, greeted the students in the cafeteria and made it clear that&nbsp;as hosts of this years contest, the stakes are especially high.&nbsp;</p> <p>We are hopefully going to have eight or nine competitors, he said, and were going to crush them. This is our home. This is our turf. We dont lose at home."</p> <h3><a href="https://ueat.utoronto.ca/chef-james-piggott/">Read more about Chef James Piggott</a></h3> <p><img alt class="media-image attr__typeof__foaf:Image img__fid__3267 img__view_mode__media_original attr__format__media_original" height="500" src="/sites/default/files/Resized%2001242017%20-%20James%20Piggott%20shows%20Iron%20Chef%20contenders%20around%20kitchen_0.jpg" typeof="foaf:Image" width="750" loading="lazy"><br> <em>Chef James Piggott shows students around the New College cafeteria kitchens (photo by Geoffrey Vendeville)</em><br> <br> Su, a fourth-year human geography major, wouldnt have made it to the trial if it wasnt for a friend who sent him the <a href="/news/calling-all-student-chefs-u-t-preps-iron-chef-cook-against-yale-mcgill-and-other-universities">Iron Chef application</a> the night before deadline.</p> <p>He needed to submit a photo of a dish for the application&nbsp;but had nothing in the fridge.</p> <p>I was so stressed that night.&nbsp;I couldnt sleep, he said.</p> <p>He woke up at six to get the ingredients from Loblaws for miso halibut and&nbsp;pan seared scallops with quinoa salad. He got everything done before going to work at nine.</p> <p>As he sat in the New College dining room with the other finalists for the 91勛圖 team, he said he was a little nervous.</p> <p>At the same time, Im excited because Ive never cooked in a pro kitchen before&nbsp;so this will be a great experience, he said.&nbsp;</p> <h3><u><strong>6:00 p.m.</strong></u></h3> <p>The students were separated into teams and took their places at counters in the&nbsp;kitchen.</p> <p>Lokker, 91勛圖's director of culinary operations and executive chef, introduced himself to the finalists.</p> <p>He has coached the 91勛圖 team in each of the last three years at Iron Chef&nbsp;but stepped aside this time to host the event.</p> <p>Piggott takes over as head coach&nbsp;although Lokker will help prepare the student chefs for the big event.</p> <h3><a href="http://www.macleans.ca/education/university/university-of-toronto-makes-dramatic-shift-to-independent-local-from-scratch-food/">Read about Chef Jaco Lokker in <em>Maclean's</em></a></h3> <p><img alt class="media-image attr__typeof__foaf:Image img__fid__3256 img__view_mode__media_original attr__format__media_original" height="500" src="/sites/default/files/Resized%2001242017%20-%20Iron%20Chef%20students%20meet%20Chef%20Lokker.jpg" typeof="foaf:Image" width="750" loading="lazy"><br> <em>Chef Jaco Lokker meets the students gunning for a place in the 91勛圖 Iron Chef squad (photo by Geoffrey Vendeville)</em>&nbsp;</p> <p>Before the students at the trial could make a dash for ingredients, Piggott went over the ground rules:</p> <p>No swearing. This is not Hells Kitchen, he said.</p> <p>The contenders were allowed one f-bomb if they cut themselves &nbsp;and even then, It better be worth stitches, he said.&nbsp;</p> <p>At just after six, it was go time.&nbsp;</p> <h3><u><strong>6:30 p.m.&nbsp;</strong></u></h3> <p>The teams wasted no time planning their dishes: a classic coconut curry with blend of fresh herbs and fresh chicken stock;&nbsp;roasted chicken with butter and thyme accompanied by green pea puree with thyme, garlic herb oil and lemon juice;&nbsp;fried chicken on french toast with applesauce and whipped cream; and chicken stuffed with cheese and pine nuts on handmade fettuccine.</p> <p>Branco, a first-year M.B.A. student at 91勛圖s Rotman School of Management, was in charge of carving the chicken for the curry.</p> <p>He said he had some experience in that area after interning at a restaurant in Panzano, near Florence, Italy, where he learned how to make old school&nbsp;Italian dishes like bistecca fiorentina and Francesina stew (beef shank cooked in red wine, onions and tomato sauce).</p> <p><img alt class="media-image attr__typeof__foaf:Image img__fid__3257 img__view_mode__media_original attr__format__media_original" height="500" src="/sites/default/files/Resized%2001242017-%20Felipe%20butchering%20chicken.jpg" typeof="foaf:Image" width="750" loading="lazy"><br> <em>Felipe Branco, an M.B.A. student at Rotman, prepares a chicken for a curry while his team partner&nbsp;Brettany Colette looks on (photo by Geoffrey Vendeville)&nbsp;</em></p> <h3><u><strong>7:00 p.m.&nbsp;</strong></u></h3> <p>55 minutes teams, 55 minutes! Feel the pressure, feel the burn, Piggott said.</p> <p>As students picked up the pace to finish in time, the chefs strolled up and down the aisles appraising their skills.&nbsp;</p> <p>They were evaluating whether students could hold a knife properly, cooking terminology the students were using and whether they stuck to simple&nbsp;ingredients or took risks.&nbsp;</p> <p><img alt class="media-image attr__typeof__foaf:Image img__fid__3258 img__view_mode__media_original attr__format__media_original" height="503" src="/sites/default/files/Resized%2001242017-%20Ailin%20Xi%20making%20a%20puree.jpg" typeof="foaf:Image" width="750" loading="lazy"><br> <em>Ailin Xi, a biochemistry and nutrional sciences student, is splattered with green pea and pepper puree during the Iron Chef competition trial (photo by Geoffrey Vendeville)&nbsp;</em></p> <p>The judges also considered&nbsp;how well the students gelled together.</p> <p>Youre always going to have people who stand out more as leaders, Lokker told <em>91勛圖 News</em>. And you dont need three of those on the same team. Thats a huge problem.&nbsp;</p> <h3><u><strong>7:30 p.m.</strong></u></h3> <p>By this point, some teams were getting ready to plate their dishes while others had yet to put their food in the oven.</p> <p>With 15 minutes to go, the chefs left the kitchen to give the teams some breathing room.</p> <p>Branco, Su and their teammate Colette prepared to lay out the chicken curry, thinking carefully about the position of each element of their plate and what one student called the&nbsp;sauce-to-rice ratio.&nbsp;</p> <p>They chose only the prettiest pieces of chicken for the dish and garnished them with tweezers.</p> <p>Another team raised fried chicken on french toast to a new level of elegance.&nbsp;</p> <p><img alt class="media-image attr__typeof__foaf:Image img__fid__3260 img__view_mode__media_original attr__format__media_original" height="500" src="/sites/default/files/Resized%2001242017-%20Fried%20chicken%20on%20french%20toast.jpg" typeof="foaf:Image" width="750" loading="lazy"><br> <em>91勛圖 students vying for spots on the university's Iron Chef team put the finishing touches on fried chicken, french toast, applesauce and whipped cream (photo by Geoffrey Vendeville)</em></p> <h3><u><strong>8:00 p.m.</strong></u></h3> <p>One by one, the teams brought their creations out to the cafeteria&nbsp;where chefs Lokker and Piggott were waiting.</p> <p>Honestly this is really good gnocchi, and Im not a fan of gnocchi, said Piggott, tasting the roast chicken, green pea puree, gnocchi combo.&nbsp;</p> <p>Lokker seemed impressed with another team's&nbsp;fettucini&nbsp;made from scratch.</p> <p>This is exactly the way fresh pasta should taste, he told them.&nbsp;</p> <p>The chefs conferred while the&nbsp;students cleaned up their stations. Its getting harder now, Lokker said to his colleague as they deliberated.</p> <p><img alt class="media-image attr__typeof__foaf:Image img__fid__3261 img__view_mode__media_original attr__format__media_original" height="500" src="/sites/default/files/Resized%2001242017%20-%20Stuffed%20chicken%20with%20handrolled%20and%20cut%20pasta.jpg" typeof="foaf:Image" width="750" loading="lazy"><br> <em>Stuffed chicken with fettuccine. The chefs behind this dish didn't make the cut for the 91勛圖 Iron Chef team this year (photo by Geoffrey Vendeville)&nbsp;</em></p> <h3><u><strong>Just after 8 p.m.</strong></u></h3> <p>A few minutes after sampling the last dish,&nbsp;the chefs called the students back out to the New College cafeteria dining room.</p> <p>When Piggott announced the winners &nbsp;the makers of the coconut curry &nbsp;Colette sprung up from her chair and high-fived her teammates.&nbsp;</p> <p><img alt class="media-image attr__typeof__foaf:Image img__fid__3262 img__view_mode__media_original attr__format__media_original" height="500" src="/sites/default/files/Resized%2001242017%20-%20Iron%20Chef%20team%20announced.jpg" typeof="foaf:Image" width="750" loading="lazy"><br> <em>The students who were chosen to be part of 91勛圖's Iron Chef team celebrated after the announcement was made (photo by Geoffrey Vendeville)&nbsp;</em></p> <p>With the air of an athlete who had just progressed to the playoffs, Su, the human geography student, said he was happy to have made it this far&nbsp;but refrained from gloating.</p> <p>My main purpose here was just to have fun, he said.&nbsp;</p> <p>The students who hadnt made the roster smiled and applauded.</p> <p>It was so much fun. They provided us the whole kitchen, which was amazing, said <strong>Burce Isik</strong>, who studies genetics, biotechnology, and molecular biology. Im in fourth year. If Id known about this before, I wouldve applied in my second year, third year.</p> <p>Three of the four winning students will compete at the Iron Chef cook-off the weekend of Feb.&nbsp;25th. The fourth student is an understudy&nbsp;but guaranteed a spot on next years team. The backup will be decided at the teams first practice session with their coach, Piggott.&nbsp;</p> <p><img alt class="media-image attr__typeof__foaf:Image img__fid__3263 img__view_mode__media_original attr__format__media_original" height="500" src="/sites/default/files/Resized%2001242017-%20Burce%20Isik%20making%20gnocchi.jpg" typeof="foaf:Image" width="750" loading="lazy"><br> <em>Burce Isik who studies genetics, biotechnology, and molecular biology, makes gnocchi (photo by Geoffrey Vendeville)&nbsp;&nbsp;</em></p> <h3><a href="/news/calling-all-student-chefs-u-t-preps-iron-chef-cook-against-yale-mcgill-and-other-universities">Read more about the competition</a></h3> </div> <div class="field field--name-field-news-home-page-banner field--type-boolean field--label-above"> <div class="field__label">News home page banner</div> <div class="field__item">Off</div> </div> Wed, 25 Jan 2017 21:30:32 +0000 geoff.vendeville 103550 at #UofTBTS16: Dig into this year's delish food choices /news/uoftbts16-dig-year-s-delish-food-choices <span class="field field--name-title field--type-string field--label-hidden">#UofTBTS16: Dig into this year's delish food choices</span> <div class="field field--name-field-featured-picture field--type-image field--label-hidden field__item"> <img loading="eager" srcset="/sites/default/files/styles/news_banner_370/public/2016-09-06-food-services.jpg?h=afdc3185&amp;itok=Tg9o4o8t 370w, /sites/default/files/styles/news_banner_740/public/2016-09-06-food-services.jpg?h=afdc3185&amp;itok=TPx6izKs 740w, /sites/default/files/styles/news_banner_1110/public/2016-09-06-food-services.jpg?h=afdc3185&amp;itok=dC0Bo4R4 1110w" sizes="(min-width:1200px) 1110px, (max-width: 1199px) 80vw, (max-width: 767px) 90vw, (max-width: 575px) 95vw" width="740" height="494" src="/sites/default/files/styles/news_banner_370/public/2016-09-06-food-services.jpg?h=afdc3185&amp;itok=Tg9o4o8t" alt="behind the scenes photo of new 91勛圖 eatery Sambal"> </div> <span class="field field--name-uid field--type-entity-reference field--label-hidden"><span>ullahnor</span></span> <span class="field field--name-created field--type-created field--label-hidden"><time datetime="2016-09-06T12:32:24-04:00" title="Tuesday, September 6, 2016 - 12:32" class="datetime">Tue, 09/06/2016 - 12:32</time> </span> <div class="clearfix text-formatted field field--name-field-cutline-long field--type-text-long field--label-above"> <div class="field__label">Cutline</div> <div class="field__item">Behind the scenes at Sambal, 91勛圖's new Asian fusion eatery</div> </div> <div class="field field--name-field-author-reporters field--type-entity-reference field--label-hidden field__items"> <div class="field__item"><a href="/news/authors-reporters/romi-levine" hreflang="en">Romi Levine</a></div> </div> <div class="field field--name-field-author-legacy field--type-string field--label-above"> <div class="field__label">Author legacy</div> <div class="field__item">Romi Levine</div> </div> <div class="field field--name-field-topic field--type-entity-reference field--label-above"> <div class="field__label">Topic</div> <div class="field__item"><a href="/news/topics/city-culture" hreflang="en">City &amp; Culture</a></div> </div> <div class="field field--name-field-story-tags field--type-entity-reference field--label-hidden field__items"> <div class="field__item"><a href="/news/tags/back-school" hreflang="en">Back to School</a></div> <div class="field__item"><a href="/news/tags/food" hreflang="en">Food</a></div> <div class="field__item"><a href="/news/tags/chef-jaco" hreflang="en">Chef Jaco</a></div> <div class="field__item"><a href="/news/tags/food-services" hreflang="en">Food Services</a></div> </div> <div class="clearfix text-formatted field field--name-body field--type-text-with-summary field--label-hidden field__item"><p>Theres nothing like a scrumptious meal to ease those back-to-school butterflies.&nbsp;</p> <p>Thats why weve rounded up 91勛圖s top foodies to share their favourite campus bites, neighbourhood eateries and guilty pleasures.&nbsp;</p> <p>Chef <strong>Jaco Lokker</strong>, 91勛圖s director of culinary operations, cant wait to introduce students to this years new food options, including his current fave <a href="https://ueat.utoronto.ca/sambal-msb/">Sambal</a>.&nbsp;</p> <p>The Asian fusion eatery, which just opened in the Medical Sciences Building, will also open next week at Sidney Smith Hall. It features mouthwatering dishes like the Southern BBQ Pork Banh Mi sandwich and hand-cut fries with your choice of sauce &nbsp;peanut sauce, curry ketchup, wasabi mayo or tandoori mayo.</p> <p>91勛圖's executive chef&nbsp;says theres something for everyone on the St. George campus.</p> <p>There are multiple price points so that if folks are on a budget, theres still opportunity for them to eat well, Lokker&nbsp;says.&nbsp;</p> <h4><a href="https://ueat.utoronto.ca/chef-jaco-lokker/"><img alt class="media-image attr__typeof__foaf:Image img__fid__1878 img__view_mode__media_original attr__format__media_original" src="/sites/default/files/jaco.photoshoped.jpg" style="width: 300px; height: 482px; margin-right: 225px; margin-left: 225px;" typeof="foaf:Image"></a><br> <em>&nbsp;&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp;<a href="https://ueat.utoronto.ca/chef-jaco-lokker/">Read</a> more about Chef Jaco Lokker</em></h4> <p>When hes not busy cooking up a spicy Mongolian pasta, Lokker heads west on Bloor Street for some Korean cuisine.&nbsp;</p> <p>Culturally, the food is fun, he says. &nbsp;&nbsp;</p> <p>With food services on the St. George campus&nbsp;now operated by <a href="/news/u-t-directly-run-all-food-services-downtown-toronto-campus">91勛圖</a>, expect new menu items&nbsp;from soup to pizza, made from scratch, says <strong>Anne Macdonald</strong>, director of ancillary services.&nbsp;</p> <p>I think its a wonderful way to have fresher food everything really tastes fresh because it is fresh, she says. It also supports the local economy the agricultural economy in Ontario. We try and do a lot of buying from local farmers and producers.</p> <h3><a href="/news/changes-food-services-coming-downtown-toronto-campus-summer" style="color: rgb(7, 130, 193);">Read more about the new food choices on the St. George campus</a></h3> <p>Macdonalds favourite lunch spot is <a href="https://ueat.utoronto.ca/locations-cube/">The Cube</a> at Bahen Centre.&nbsp;</p> <p>It has fresh salad every day, different ingredients that rotate all the time healthy tasty food, she says.</p> <p><img alt class="media-image attr__typeof__foaf:Image img__fid__1877 img__view_mode__media_original attr__format__media_original" height="500" src="/sites/default/files/2016-09-06-food-embed-sid-smith_0.jpg" typeof="foaf:Image" width="750" loading="lazy"><br> <br> <strong>David Jenkins</strong> is&nbsp;one of U&nbsp;of Ts top nutrition experts and author of the Glycemic Index, which ranks food based on their effect on blood sugar. A fan of the vegetarian fare in Kensington Market, his favourite places to eat are just a short walk from the St. George campus.&nbsp;</p> <p>What a fantastic area of town for those who want to eat well in a humanitarian way that saves the planet, says Jenkins. You don't have to give up a thing.</p> <p>His favourites spots in Kensington&nbsp;are Buddha's, Greens Vegetarian, Cosmic Treats and Hibiscus Caf矇. For similar options on campus, try the Green Beet and Harvest Noon.&nbsp;</p> <h3><a href="http://bmplayer-a.akamaihd.net/shareable/embedssl.html?dc=cp24_web&amp;cid=945532&amp;col=379&amp;w=480&amp;h=270&amp;pl=0&amp;plh=0&amp;adSite=ctv.cp24&amp;adZone=breakfast&amp;omniAcct=ctvgmtvecp24desktop,ctvgmtvecp24globalsuita">Watch&nbsp;the CP24 Breakfast team at 91勛圖, talking about campus food</a></h3> <p>At 91勛圖 Mississauga, registered dietitian Kimberly Green offers some healthy and tasty food recommendations.</p> <p>My favourite place to eat on campus is actually Colman Commons at Oscar Peterson Hall. A lot of students think it's just for those who live in residence,&nbsp;but there is so much variety, something for everyone, she says. There is a salad bar, veggie options, comfort food, anything you want.</p> <p>For more tips on healthy eating, UTM students can <a href="https://www.utm.utoronto.ca/health/health-promotion/nutrition-healthy-eating">book an appointment with Green</a> for free.&nbsp;</p> <p>If you head east to Scarborough, you'll find&nbsp;great local options close to the UTSC campus. &nbsp;</p> <p>In fact, 91勛圖 President Meric Gertler's favourite restaurants are in Scarborough: Kub Khao Thai Eatery and Shawarma Empire.<span style="color: rgb(51, 51, 51); line-height: 20.8px; font-family: sans-serif, Arial, Verdana, &quot;Trebuchet MS&quot;; font-size: 13px; background-color: rgb(255, 255, 255);"></span></p> <p>Chemistry professor <strong>Bernie Kraatz</strong> is mad about Canbe Foods.&nbsp;</p> <p>Its one of my favourite take-outs, he says. &nbsp;And the Egg Roti is fantastic. A meal for a&nbsp;little over $2? You cannot beat that!</p> <p>For adventurous foodies, take a culinary tour of Scarborough using <a href="http://www.salt.to/">Scarborough, A Little Taste</a> a website and mobile app developed by the <a href="http://www.utsc.utoronto.ca/culinaria/">UTSC Culinaria Research Centre</a>&nbsp;where you can find everything from Caribbean to Vietnamese cuisine.&nbsp;</p> <p><a href="http://www.salt.to/"><img alt class="media-image attr__typeof__foaf:Image img__fid__1883 img__view_mode__media_original attr__format__media_original" height="711" src="/sites/default/files/salt-embed_0.jpg" typeof="foaf:Image" width="750" loading="lazy"></a></p> <p><br> UTSC student <strong>Katie Konstantopoulos</strong> is a content developer for SALT.&nbsp;</p> <p>For the perfect on-campus curry, she heads to Bhoj in the Marketplace.&nbsp;</p> <p>One of your best bang-for-your-buck options at UTSC in terms of flavour and quality, says Konstantopoulos.&nbsp;</p> <p>In a hurry? Theres always Nasir the hot dog guy.</p> <p>(He's a) UTSC legend and stand-up guy. He makes his home outside the student centre and will brave the coldest days of winter with a smile, a riddle, and a heater as you wait for your lunch, says Konstantopoulos.&nbsp;</p> <p>Though a healthy diet is important, we all have our guilty pleasures. For Green, its the butter chicken tandoori.&nbsp;Macdonald goes for the pizza in the Medical Sciences Building.&nbsp;</p> <p>Oh the tomato sauce is fantastic. It has this lovely crispy, thin crust, she says.</p> <p>Chef Lokker, on the other hand, likes to satisfy his sweet tooth.</p> <p>Chocolate. Good chocolate though like Lindt, he says.&nbsp;</p> <p>&nbsp;</p> </div> <div class="field field--name-field-news-home-page-banner field--type-boolean field--label-above"> <div class="field__label">News home page banner</div> <div class="field__item">Off</div> </div> Tue, 06 Sep 2016 16:32:24 +0000 ullahnor 100357 at