Spring Break
Cooking with class
A&M senior executive chef one of the top culinary artists in the nation
By: Elyssa Jechow
Issue date: 11/19/07 Section: Aggielife
He also said health issues are being taken into consideration because of the obesity crisis that is gripping the nation. His Fall Crop program, which will last until Dec. 21, is bringing vegetarian food to Sbisa to address a variety of dietary concerns.
Arthur's personal ambition is to match every food he considers unhealthy with at least one option to minimize that unhealthy item.
"It will then be individual choice how folks eat," he said.
Arthur has more than 20 years of experience in luxury cooking and has racked up quite a resume by living and working in places such as New York City, Chicago, Atlantic City and Hong Kong. However, Arthur believes the work he is doing at A&M could be some of his greatest. He has set a goal of spring 2008 as a marker by which to show a drastic improvement in the food offered.
"I have set product integrity, cultural and technique integrity as a definitive goal of my efforts," Arthur said. "I believe we will be successful. We will address health options, real flavors and reasonable portions to price ratios and overall offerings."
Despite his passion for food, Arthur said his favorite part of his job at A&M doesn't involve the food he serves.
"It's the students, students, students," he said.
Arthur's personal ambition is to match every food he considers unhealthy with at least one option to minimize that unhealthy item.
"It will then be individual choice how folks eat," he said.
Arthur has more than 20 years of experience in luxury cooking and has racked up quite a resume by living and working in places such as New York City, Chicago, Atlantic City and Hong Kong. However, Arthur believes the work he is doing at A&M could be some of his greatest. He has set a goal of spring 2008 as a marker by which to show a drastic improvement in the food offered.
"I have set product integrity, cultural and technique integrity as a definitive goal of my efforts," Arthur said. "I believe we will be successful. We will address health options, real flavors and reasonable portions to price ratios and overall offerings."
Despite his passion for food, Arthur said his favorite part of his job at A&M doesn't involve the food he serves.
"It's the students, students, students," he said.
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