Meet Chef Lynn Alvarez
Chef, Lynn AlvarezDining Venues: Assistant Director Residential Dining
Meet Chef Lynn
- What brought you to the UO?
- I want to create great tasting and healthy food for our students and guests. I really enjoy working with students with specific dietary needs to ensure they get what they need. It is hard to be away from home and worry about dietary concerns. I want them to know that they can make requests and get help without worrying that they are a bother to the staff. They are the reason we are here.
- What is your favorite dish to prepare?
- As a manager, I don’t get to cook as often as I’d like to. That said, I do enjoy putting on the special dinners that we do several times a year. I get to be more hands on with the food.
- What influences the recipes you cook?
- I enjoy cooking rustic Mediterranean fare as well as Asian and Southwestern foods. This stems from several of the different restaurants I have worked at in the past. I also like to keep up-to-date with current food magazines and some of the TV shows on the food channels. It is fun to get unfamiliar ingredients and try cooking new dishes with them.
- What did you eat for breakfast in dining today?
- I had some sautéed seasoned tofu with vegetables, hash browns, delicious smoked pepper bacon, and my favorite, a wheat maple scone.
- The universe is ending, and you have 45 minutes to cook one last meal. What would it be, and why?
- Pan-seared duck breast with a port and sour cherry jus on hazelnut-wild rice and toasted-garlic spinach garnished with parsnip chips. Oh wait, wild rice takes too long, I’ll change that to a potato galette. I love the richness of duck breast with the sweet and sour combination of the port and sour cherries. Also, if you slowly render the fat out of the duck breast you end up with a crisp skin that adds nice texture to the dish. I love the crunch of hazelnuts and the pop of the wild rice in my mouth.