Chef Patrick Masson serves roasted chicken with pan-fried mushrooms, potatoes, and ratatouille for dinner at the Viking Commons on April 14. Masson visited WWU for the week as part of Sodexo's Global Chef program. Masson works at the Institution Notre Dame in Toulon, France. "This [visit] has been pretty sucessful," Chris Kenney, University Dining Service's director of operations, said. He said that they currently have no concrete plans for another foreign chef, but will be looking to repeat the success of this visit.
Roasted chicken with pan-fried mushrooms, asparagus, potatoes, and ratatouille.
Orange Creme Brulee.
photos by Evan Derickson
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