'U' chef serves it up in contest semi-finals

Some students may feel dining hall chefs are random passersby, picked only for their ability to look cool in funny white hats. But one University chef is proving he's no doughboy.

Far from a random passerby, East Quad's Grade-A chef is currently in the running for a spot in the Bocus d'Or, an acclaimed international cooking competition.

Gary Marquardt, a dining coordinator and chef, has reached the semi-finals in the race to represent the United States in next year's competition. The event consists of tryouts and semi-finals in California, finals in Chicago, and finally a trip to Lyon, France for the international face-off.

Marquardt said the Bocus d'Or "is one of the better (competitions)." Critics consider it one of the most prestigious cooking events in the world, he said.

ADRIANA YUGOVICH/DaiIy East Quad Chef Gary Marquardt caters to more than average students. Currently, he is in the running for a spot in Bocus d'Or, an acclaimed cooking competition.

"I am kind of shocked," said junior and transfer student Joe Tartoni when he heard of Marquardt's success. "But I guess the food is twice as good as Eastern (Michigan's)."

Marquardt came to work at the University eight years ago, and has been enjoying himself ever since. Acknowledging that students don't always find the cafeteria food extremely exciting, Marquardt said other factors affect students' perception of dining hall cuisine.

"It's a different world here, with different things," Marquardt said. "It's a big experience in growing and learning, and we try to provide food that's different, aside from the usual hamburgers and pizza."

He admitted that hamburgers and pizza are in fact the most popular choices in the cafeterias, but he takes the stance that one cannot get by solely on conventional foods like these.

To expose students to different foods, Marquardt said he tries to provide more varied and interesting culinary creations in his dining hall. The chef added that his personal favorite is the chicken broccoli bake.

Marquardt said he does not just cook the food but is also in touch with the students and is excited by the food he serves. The University chef actually eats in his East Quad cafeteria "every day, at least once a day, and sometimes two or three times a day," Marquardt said.

LSA junior Rachel Schlenker said she frequents the East Quad cafeteria during the school year. Schlenker said she feels that, if Marquardt continues to do well in the finals and in France, the University and East Quad cafeteria could be bidding farewell to Marquardt and his world-class cooking.

As a dining hall chef, Marquardt is the first non-commercial establishment chef to make it to the national semi-finals, and a win - or even a good finish at the international competition - may offer him many opportunities to shine on his own, Marquardt said.

But students said they are hopeful that since Marquardt claims to like the University and its students, he will stay on campus long enough for the last egg to be cracked.

"I really hope he doesn't leave," Schlenker said.

While Marquardt knows past winners have received numerous job offers after winning, he said he sees things in a different light.

"I really like it here ... the students are fun," Marquardt said.

05-11-98