Grace

Edited By: Justin Pacheco

Chicken-N-Bap is bringing the heat not only to its BBQ chicken, but also fiery discussions. With the removal of beloved classics, such as wings and mozzarella sticks, the new dining option in the Marist College Cabaret has evoked strong opinions and mixed reviews from students.

While waiting in line for his Baprrito, Matt Shannon ’21 said, “I think the food is better than what I used to eat here. The options are a little more balanced. I can actually get some green in my bowl.” In addition to Baprritos, students have the option of ordering rice bowls and salads with toppings that include tomatoes, cucumbers and corn. However, with a static menu, students find it can become boring. “It can get repetitive,” Shannon said. “I’ve already tried pretty much everything on the menu.”

In the Baprrito and bowls at Chicken-N-Bap, students can choose different types of yellow, brown and white rice. Options for meat include original chicken, gyro meat, Korean BBQ chicken and the Korean combo. With healthy initiatives sweeping across all dining areas on campus, Chicken-N-Bap had to also include vegan options, which are ginger-scallion mushrooms or Korean hummus.

“I’m never going to try it. The meat skeeves me out,” Serena Ruggieri ’21 said. “I’m a picky eater so I know I’m not going to like. I like simple foods and that’s what they used to serve in the Cab.” The Cabaret’s previous menu satisfied many students. “It was good college food. Coming back from a night out, I would always stop to get chicken fingers or mozzarella sticks,” Ruggieri said.

 “My friend works at Sodexo and the quesadillas and wings were their top sellers. They were shocked that they cut them off the menu,” Rose Hill ’21 said. “I don’t think it was a smart move because the school was making good money.”

There are students show excitement about the changes and feel the food has enough heat and spice to keep it interesting. Ken Huang ’20 said, “I ate Chicken-N-Bap everyday, for two weeks. It was good to have food that actually has flavor. I think the food messed with my stomach a bit, but it was nice to eat something I actually enjoyed.”

 “I did a combination of sauces that they recommended and man, my mouth was burning. I had to buy a cookie to ease the pain,” Terrance Chols ’21 said. “The food was good, but I think what I got was way too spicy.”

For some students, it is all in the details. “I like the way they organize the different types of rice for the bowls. I think it’s very pleasing to watch as the workers scoop the rice and place it neatly in the container,” Kian Yazdi ’20 said. “I normally get the rice bowl with the Korean BBQ chicken. It has become my go-to and I think it’s better than the old Cab food. Some of the workers even know my order.”

Employee, Imari Armstrong said he enjoys working at the dining station. “I like working here because it’s clean, there’s fun people to be around and I enjoy talking to students. The wages are also good, I get paid above minimum wage,” Armstrong said. As for the food, Armstrong is impressed, “The food reminds me of the good street food in New York City. It has a lot of flavor and zest. I like it a lot.”

Preparing Chicken-N-Bap requires a grill and fryer. These are necessities in creating wings, mozzarella sticks and quesadillas. The question many Marist students are asking is why do they have to choose between Chicken-N-Bap and their favorite classics.