Chef Morten

Chef Morten, staff start early in the kitchen
By P.J. Binsfeld ’15 THE ROUNDUP For most students, their experience with the lunch line is to wait, grab food and go. There is much more that goes on in that small room adjacent to the Great Hall that most students never see. “There’s probably a lot of time and effort goes into Michaels but it really probably depends on what day it is and what they’re serving that day,”…