Campus Cooks
Michael Elseth
Issue date: 9/10/09 Section: Down the Hill
When it comes to cooking, Mark Willard only has one motto: "Whatever tastes good, looks good, smells good."
Born in Bangladesh, Willard has a flair for the international, but says he will cook anything that he thinks will taste good. He said he doesn't use recipes, explaining that he's experimented with food so long that he knows which ingredients will blend well and which won't. A recent hit: bacon fried with lemon juice and Thai curry paste.
Willard said he learned to cook by observing in the kitchen at the orphanage where he grew up. Tired of eating the same things all the time, he learned to invent other dishes for himself. When orphanage director Faith Willard found out that he took such an interest in cooking, she put him in charge of food at the orphanage and given the freedom to make whatever he chose.
Now Willard brings the same ingenuity to his cooking at school.
"Mark Willard's cooking is not only authentic international cuisine, but it's of world class quality," said 2009 Hillsdale College graduate David Stehlik who lived with Willard last year.
Many residents of The Suites benefitted from that talent last year, said Patricia Corboy, the Residence Director of The Suites. Willard cooked for two "international dinners" put on by the residence last year. Nearly thirty people attended each dinner, but Corboy said Willard was able to turn out food that pleased everyone.
"Even though the guests were American, they all know what a typical Indian dinner tastes like on account of him," she said.
Willard said he often has friends bring spices back from Bangladesh, where they can buy them in bulk cheaper than he's able to find them in the states. Cardamom, a key ingredient in curry, is one he uses in much of his cooking.
"Try it at your own risk," Stehlik said. "because a dab of it is more than likely to numb your tongue."
Stehlik said Willard can adjust his food to suit anyone's tastes, suggesting spices to add some zest to plain food while leaving some of the same ones out for those who don't like spicy food.
"He's a very creative cook, as evidenced by the kitchen when he's finished!" said Corboy. She said he often had a friend, or even several, with him in The Suites' kitchen while he worked, teaching them how to cook as well.
Although he grew up in Asia and uses many exotic spices, Willard said he isn't specific in his tastes; one of his favorite foods is Mexican rice, and his stand-by spices are few and simple. He makes whatever his friends enjoy. "I like cooking for people," he said. "That's the main thing."
Born in Bangladesh, Willard has a flair for the international, but says he will cook anything that he thinks will taste good. He said he doesn't use recipes, explaining that he's experimented with food so long that he knows which ingredients will blend well and which won't. A recent hit: bacon fried with lemon juice and Thai curry paste.
Willard said he learned to cook by observing in the kitchen at the orphanage where he grew up. Tired of eating the same things all the time, he learned to invent other dishes for himself. When orphanage director Faith Willard found out that he took such an interest in cooking, she put him in charge of food at the orphanage and given the freedom to make whatever he chose.
Now Willard brings the same ingenuity to his cooking at school.
"Mark Willard's cooking is not only authentic international cuisine, but it's of world class quality," said 2009 Hillsdale College graduate David Stehlik who lived with Willard last year.
Many residents of The Suites benefitted from that talent last year, said Patricia Corboy, the Residence Director of The Suites. Willard cooked for two "international dinners" put on by the residence last year. Nearly thirty people attended each dinner, but Corboy said Willard was able to turn out food that pleased everyone.
"Even though the guests were American, they all know what a typical Indian dinner tastes like on account of him," she said.
Willard said he often has friends bring spices back from Bangladesh, where they can buy them in bulk cheaper than he's able to find them in the states. Cardamom, a key ingredient in curry, is one he uses in much of his cooking.
"Try it at your own risk," Stehlik said. "because a dab of it is more than likely to numb your tongue."
Stehlik said Willard can adjust his food to suit anyone's tastes, suggesting spices to add some zest to plain food while leaving some of the same ones out for those who don't like spicy food.
"He's a very creative cook, as evidenced by the kitchen when he's finished!" said Corboy. She said he often had a friend, or even several, with him in The Suites' kitchen while he worked, teaching them how to cook as well.
Although he grew up in Asia and uses many exotic spices, Willard said he isn't specific in his tastes; one of his favorite foods is Mexican rice, and his stand-by spices are few and simple. He makes whatever his friends enjoy. "I like cooking for people," he said. "That's the main thing."
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