5 Questions With David Stanley
After spending seven years managing a French bistro on Chicago’s north side, Global Kitchen Culinary Coordinator David Stanley decided a career change was in order and became a pit trader at the Chicago Mercantile Exchange. He did this for 24 years until the “Open Outcry” trading pits shut down in favor of computer trading which just didn’t hold the same appeal for him. When his wife, Alicia Stanley, accepted the position of director of off-campus study at Grinnell five years ago, the couple left city life and moved to Grinnell. He worked as the campus catering supervisor and D-Hall supervisor before stepping into his current role two years ago. In addition to his mad cooking skills, Stanley enjoys fishing, golf, hiking around the many parks near Grinnell, and is a fan of classic rock and Chicago blues. He took a few minutes out of his day to answer some questions about his position and to weigh in on one of the greatest debates of our time.
Q: What does the role of culinary coordinator entail?
A: As Global Kitchen culinary coordinator, I supervise and coordinate cooking events and classes that take place in the Global Kitchen. The space is used by student groups to share their cultures through food. It is also used by faculty who incorporate food into their curriculum. I supervise five to seven student Global Kitchen peer mentors who assist and supervise groups using the Global Kitchen.
Q: What role do you see the Global Kitchen filling at Grinnell?
A: I see the Global Kitchen as a place where students, faculty, and staff can learn about and share culture with one another. The cooking and sharing of food really bring people of all ages and culture together. I also think it is a great alternative form of teaching and learning.
Q: What is the most unusual dish you’ve ever prepared?
A: I spent a year working at a great restaurant in Madrid, Spain, in 1988–89. They served a dish called Angulas al ajillo, which I loved. It is baby eels fried quickly in hot oil with garlic and red pepper. I have made it a few times. I guess it is not that unusual of a dish in Spain but here in Iowa definitely.
Q: If you had to eat only one food for the rest of your life, what would it be?
A: Chicago-style hot dogs from Superdawg on the Northwest side of Chicago. My parents used to hang out there in high school back in the late 50s and it is still going strong. My life may be shortened with this diet, but it would be worth it!
Q: Pineapple on pizza: Yes or no?
A: I have no problem with pineapple on a pizza. There should be no rules when it comes to food combos. The only exception is never putting ketchup on a Chicago-style hot dog!
