Helen Wechsler, the director of Boston College Dining Services, remembers the pork chop in brown gravy being passed off as a Jamaican dish. New to BCDS, Wechsler questioned the staff about it. One of the cooks, who was from the Caribbean, admitted it was not a Jamaican recipe.“He said, ‘We don’t use our own recipes,’ and I asked why, and they looked at me as if I was from Mars,” she said with a laugh, recalling when she first joined the foodservice division for the private Jesuit university ...
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