We here at The Uproar are often very busy. Between writing articles and keeping up with our actual classes, it can be difficult to find time to get a quick bite to eat. That’s where Columbus State Dining Services comes in. We interviewed Arlando Sneed, the head chef for both dining halls, to ask him what makes working here different from other kitchens, what challenges and complaints the dining hall has faced over the years, and how dining services has improved over the course of his career. It turns out that there’s far more heart, soul, and thought that goes into our food than some students realize.
“So, when did you get started in kitchens?”
“I started in the kitchen in about 2009 at a hibachi restaurant.” Arlando reminisces about Shogun, a now defunct sushi and hibachi restaurant. “I was a washoku chef. I just did to-go orders and sushi bar orders. I started in this kitchen in about 2013.”…