“Leader of the Deep Fried Revolution” Seegobin
experience: Former sous chef at the infamous NYLA owned by
Britney Spears. Was canned after an E. Coli debacle that involved being
caught on camera spitting in a client’s soup.
Works published: Gluttony is Good, The
Joy of Deep-Frying and Overeaters of the World Unite
Favourite dish: Shrimp wantons. It combines two great
ingredients: oil and seafood.
First impression upon walking into the kitchen? “I
felt confident in the knowledge that my dish would be compared to Lackner’s,
a man whose expertise fails to go beyond Jell-O.”
Inspiration for dish of choice (stir-fry)? “I
chose to do something rice-based, since it would only take one minute
for the rice to cook. Their rice was kind of fancy — mine takes
FIVE minutes to cook!”
Name: Kristina “Shake ‘n’
experience: Sandbox mudpies
Works published: I Make the Chocolate — You
Lick It Off Me and Poultry, Pomegranates and Passion
Favourite dish: A slice of love
First impression upon walking into the kitchen? “These
guys are pretty neat for guys, there must be girls living here somewhere.”
Inspiration for dish of choice (quesadillas)? “I like
cheese, and I like Mexico.”
Name: Chris “Don’t call me
experience: One day, last August, he successfully made wieners
Works published: How to Cook While Wearing no Shirt
and Covered in Margarine, Jell-O — Man’s Other
Best Friend and Mesh-caps in the Kitchen
Favourite dish: Swanson TV dinners
First impression upon walking into the kitchen? “It’s
time to work my mesh-back magic... wait a minute — am I wearing
pants? Nice. I am. Today’s going way better than yesterday did.”
Inspiration for dish of choice (Jell-O)?
“My complete lack of culinary knowledge.”
UPDATED: Thursday, January 30, 2003 - 2:00 p.m.
"world-class" chefs get down and dirty
photos by Andrea Chiu/Gazette
OF THESE PEOPLE WEARING PANTS? From left: Ila Seegobin, Kristina Lundblad
and Chris Lackner cook under the clock.
Starvation is a horrible way to die.
Although Western is stereotyped as the country club university, we all
know that this country club doesn't come with free food. When times get
rough and Sunday morning rolls around, the average Western student usually
comes to realize they've spent all their money on last night's fun and
there is nothing left to cover the cost of groceries.
If you're a responsible student good for you. But, for the rest
of us, we eventually have to be creative with our edible masterpieces.
So, what do you do?
Enter: A "talented" trio of chefs: Chef Kristina Lundblad (Gazette
deputy-editor) is the fiesty Swede, Chef Ila Seegobin (staff) is small,
but mighty, and master connoisseur of all things gelatin is Chef Chris
The three world-class chefs went on an adventure this past weekend. Their
mission? To show students that they can make a meal with the sparse contents
of their refrigerator. Rapping on the doors of student housing, the three
chefs came across the home of fourth-year students Eric Robinson and Trevor
Campbell, who were kind enough to let these strangers into their kitchen.
Given only 20 minutes to prepare a meal, and armed with only a bottle
of white wine, Lackner, Lundblad and Seegobin quickly went about their
duties to prove to the student population that magic can truly happen
in a student kitchen. Here is what happened...
Experts offer healthy tips
As the year wears
on, it becomes harder and harder to watch the steady flow of money coming
out of your bank account. When you are trying to balance the payments
on your electricity bills and still find something edible to eat, some
of these simple tips may help you stretch that last dollar.