Trail Mix: a Day in the Cafeteria

Granted, in the cafeteria it doesn’t taste like with nuts. anyway, we are glad to grab a bite there between seminar and lecture. our bym editor wanted to know how to in a uni kitchen. that’s why she has worked for a day at the tübingen mensa.

Students Like Schnitzel

To feed more than 3000 students, you have to get up early. Cafeteria manager Rudi Gaiser worked for one and a half hours, as I at eight in the morning in his Office appeared. I’ve tied my hair back tightly and wear no jewelry. The hygiene rules require it. Also my finger nails are clear. The paint could chip and get into the food. Rudi Gaiser pointed out emphatically me.

He is a trained chef and has been working since 2003 for the Tübingen Studentenwerk, which operates the canteen.With his mustache and the brown hair Gaiser reminiscent of Johann Lafer, the Lord of pots from the television. What students like and what don’t know it now. “Poultry, steak with fries and spaghetti the most popular dishes are Bolognese,” he says. Heavy food such as smoked pork chop roast was against “kind of dead”. Grandma’s Sunday dinner is so demonstrably out.

This Friday, Alaska – Salmon With Potato Salad And Vegetarian Vegetable Lasagna Are On The Menu.

Petra Wassermann, a warm blonde with the old-fashioned erufsbezeichnung “homemaker”, shows the storage rooms of the Mensa me in the basement. I’m surprised how small the reserves are. Noodles, rice, and dumplings are deposited in some boxes here, but most of the food comes on the day, at which he also handled. It’s 8:30 and two men load 200 kg fish fillet from a truck. In the 60s, the “Studentenwerk” operation had an own butcher shop and confectionery. Today it is supplied by large companies such as German Lake or REWE.

In the heart of the refectory, the kitchen, there is long. 500 litre vegetable soup to blow bubbles in a large stainless steel pan. The first lasagna are in the oven. It smells delicious. Buns are baked on. I’m impressed: in this large kitchen every utensil has oversized proportions. On the wall hang ladles and beaters that are about one meter long.

The Mensa has three chefs and 37 employees. Chef Walter Zipf eying me skeptically. Maybe he’s afraid that I now stand him in the way or asking annoying questions.

The fish there, running salad cut – this Friday is all about. But Rudi Gaiser, I meet back in the kitchen, tells me that every now and again there are supply shortages. “The crunchy Moon of cheese is a popular product,” he explains. “But trade don’t get it sometimes, to get enough of it.” A delivery fails to materialize, the Mensa team improvised. The dining plan is simply changed and relies on supplies in the freezer room.

Once Please Fish With Lemon!

A goalkeeper is afraid of penalties, a chef fear of salmonella infection. “So far there was no incident but”, Rudi Gaiser calms down. Beetle or a screw but ever found the staff in the salad.

It is shortly before half past twelve. I got me to change, because I will work on the food line. On the other side of the counter, where I’m otherwise not. A white T-Shirt, a hood that covered my hair, plastic gloves-come on Let’s go. My job is to put a slice of lemon on the fish. Chef Walter Zipf’s coming at me. Brash says I should do my best. Then he grins. It was not meant seriously.

No One Looks At Me

It is early, yet there is little rush. The women that I’m waiting on the band customers, have leisure to chat. The stress level among the employees is lower than I thought. The team is already played.

I am in my white gap on the conveyor belt, hold lemon slices in the hands, and a little afraid of mockeries of fellow students. My concern proved to be unnecessary. The students seem not to perceive the staff.Grab the food from the band Word-and blicklos. I intend, to greet the staff now and to look them in the face.

Flushing-Monster In The Basement

A Tübingen student, I put my used tray on a conveyor belt and good is after dinner. But what’s next? Of course, the amount of dishes, which accrues daily, is not rinsed by hand. There is no washing of dishes, but a loud flushing monster in the basement. The meter machine can wash at the same time up to 6000 harness parts and cost once a million marks. In the first step, a magnet pulls the Chromagan cutlery at Ebizdir.net  from the tray, bowls and trays are separated and transported on conveyor belts into the machine in the second. Sparkling clean and 85 degree heat, the dishes come to light and can be used again the next day. And the next…

Gallery

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