Smiles and it's not burnt.
...and on the grid. In our continuing series of highlighting the best on campus eatery, Ed's, we have conversation with Parker Mathes, Steds sophomore and Ed's veteran. While Parker didn't start the fire, he did start the smoke from Ed's twice, but who's counting? When I caught up with Parker at Ed's, here's what he served up. Enjoy.
St.Ed: If I remember correctly, this is your "second tour" at Ed’s. You worked there last year. So, how do you keep it “fresh” at Ed’s.
Mathes: Similar to William McKinley, I believe in an open door policy. You don’t come for food, you come for an experience of fellowship and fine dining. And, personally, I think I have perfected the combination of the two in Ed’s.
St.Ed: I am going to be brutally honest, you’ve burnt a number of things last year. What are you doing this year so that we don’t have a repeat of this year?
Mathes: Wow, well honestly I believe in a nice charring of the food, which registers as “burned” to those unfamiliar with my style in the kitchen. However, I traveled to Barcelona in pursuit of culinary genius this summer and have returned with a wealth of knowledge. Most notably, I have developed a keen eye for watching over the food in the oven.
St.Ed: While the recipes are tried and true, what are you doing to add some spice to the Ed’s lineup?
Mathes: As you are well aware, I pride myself on making every Ed’s order an unique order. So far this year, or so far this season as I call it within the confines of Ed’s, I have directed the bulk of my time on creating a new milkshake with chocolate syrup and whip cream. How is it you might ask? It’s amazing.
St.Ed: While rare, how do you handle customer complaints?
Mathes: Customer is always right. I act as any gentleman would… with generosity and diligence, and I make sure that if the customer is unhappy they leave with a little extra "bang for their buck” if you will…a smile of course!
St.Ed: With so many options on campus for late night snacks, why should someone make their night an Ed’s night?
Mathes: The variety of options. Sure, have a pizza in Zahm. Have a quesadilla at the Highlander Grill in Duncan. Have a grilled cheese at Knott. But come to Ed’s where we can please any pallet, any time!
Mathes, keep up the great work!
