The cook
of the student dining hall
at the FH O/O/W

In addition to his normal work in the dining hall, where three different dishes are served every day as a standard, he brought his Chinese Wok one day in October 1998 to prepare and serve still another dish in our Cafeteria.

Stir-frying meat and vegetables is a healthy type of cooking as it preserves all the vitamins. The meal was prepared with slices of pork, white cabbage, leek, paprika, mushrooms, zucchini, potatoes, salt, pepper, curry, chillies, sambal oil, soy bean sauce, and also included rice. The students and also the staff were delighted.