Spices, worldly ingredients, and a strong, South American aroma swept through the Keene State College campus as a piece of Chile arrived in Keene, New Hampshire. For four days in the last week of February, the KSC community had the opportunity to try Chilean foods in both the L.P. Young Student Center and the Zorn Dining Commons. Chilean chef, Carol Boris Flores Godoy, served up his culture’s cuisine and taught the campus about his tradition of taste.
The chef, who goes by “Boris,” expressed his excitement to be able to share his dishes with the KSC community.
“It’s great to be able to cross borders of different countries,” Boris, who was born and raised in Chile, said. “I think eating my food will help students better understand my country that I come from,” he added.
Karina Barriga / Senior Reporter:
Chilean Chef Carol Boris Flores Godoy prepares an avocado and shrimp salad in the student center. Chef Boris shared his passion for Chilean cuisine on the KSC campus the week of February 24.
Students expressed excitement over trying new and different foods that they may not have had the opportunity to try otherwise.
Victoria Vitale, a KSC senior, said she likes to try new foods.
“It’s nice to switch it up and try other culture’s foods that are not typically available in the student center or in the DC,” Vitale said, “I think I would definitely try Chilean food again now that I’ve had it once before.”
According to Boris, KSC dining, which is completely run by the multinational food services corporation Sodexo, generally tries to bring worldwide chefs, like Boris, to campus for students to try out.
“For me, I’m a global chef for the Sodexo company,” Boris said, “I work with a lot of other countries, including America, trying to spread my culture through my food.”
Boris continued, “It is important for everyone to get to know other cultures, other ways to live and other foods to eat.”
KSC senior Kristen Shea said she understands the importance of globalization on a college campus, even if it is just through the foods that are made available for tasting.
Karina Barriga / Senior News Reporter:
Global Chef Carol Boris Flores Godoy stirs up Chilean-inspired dishes to KSC, including “Samples of Santiago” and “From the Pacific to Patagonia,” according to a Keene State College Dining Services flyer. “I love being able to visit America and, more importantly, I love being able to show America a tiny bit of my culture,” Boris said.
“It’s important for Keene [State College] to recognize other cultures,” Shea said, “It spreads diversity and helps us connect with the rest of the world. I loved having the chance to learn about different cultures right here on my small college campus.”
Shea said KSC is doing well in terms of globalization. “We do a fantastic job in bringing in different foods and letting our students try them,” Shea said, “This all relates to globalization, which is a big topic right now.”
Zack Creamer, a KSC sophomore, stumbled on the Chilean food in the student center and was delighted by the different tastes.
“I tried all of the options and I liked them a lot,” Creamer said, “It’s definitely something different, but it’s good to be able to try something else.”
Creamer continued, “I think I might want to try other types of Chilean food now.”
Opportunities like the Chilean week on campus give students the chance to connect ties with other cultures. Vitale kept an open mind when she gave the Chilean food a try.
“My father is a great cook who always tries out new ingredients,” Vitale said, “I’m always willing to try new tastes, even if they don’t look like something I’d typically eat.”
Boris said the outcome of his visit was positive as it neared its end.
“I am so happy to have been given the chance to show my food to Keene State College,” Boris said, “I love being able to visit America and more importantly, I love being able to show America a tiny bit of my culture.”
Stephanie McCann can be contacted at smccann@keene-equinox.com
