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Uncorked

On just about any day of the week, the kitchen that supports the Corcoran Commons dining facilities serves 500 pounds of chicken, 125 pounds of hamburger, 250 pounds of tomatoes, 75 gallons of milk, 30 pounds of eggs, 80 pounds of bacon, 200 pounds of potatoes, and 250 cheese steak subs to some 6,500 customers. Sixty-five staff members and 40 students work in the 2,881-square-foot kitchen fashioned with quarry tile floors and stainless-steel counters and machines, including two 50-gallon kettles for soups and sauces; eight fryers, each holding 12 gallons of oil; a six-foot griddle for pancakes and eggs; and six walk-in refrigerators with 850 accumulated square feet of space, the equivalent of 142 home refrigerators. Thirty-three nations are represented on the staff of Dining Services, which has been honored by several national awards, including the 2004 Silver Plate Award for Service Operator of the Year.