Culinary Bridges - When Flavors Spark Conversations
Our first Chinese food event came to life.
[Translate to English:] Selbstbedingung
[Translate to English:] Die indischen Studierenden waren sehr zufrieden.
[Translate to English:] Die Chinesischen auch.
[Translate to English:] Die Köchinnen bereiteten die Zutaten vor.
The morning air hummed with anticipation. Long before the lunch bell rang, the catering cart clattered through corridors trailing whispers of jasmine rice and sizzling woks. Curious noses led both Chinese and Indian students on "accidental" detours past the kitchen, drawn in by the scent - and the anticipation.
The cultural exchange began long before the first dish was served. As soon as the event was announced, Indian students eagerly approached their Chinese peers to talk about food culture in India: most Indians follow a vegetarian diet, and many avoid pork and beef. Our Chinese chefs responded with a revised menu - out of respect for the other culture while preserving authentic Chinese character.
Time for the show. Lights, camera, action! Five student chefs and staff member Yiting Zhu became kitchen ambassadors, juggling homemade specialties and last-minute improvisations. Days were spent simmering and baking at home, the rest had to come together in the student kitchen - a real challenge. Then came the final stretch: plating, serving, and making sure each dish looked as inviting as it smelled. The Indian students did not hold back either- they arrived on time and eagerly tried the unfamiliar delicacies. Those towering food pyramids? They melted like snow in the sunshine under the warmth of shared laughter.
As the last plate emptied, the team was both exhausted and proud. Students and professors alike were delighted with the food, leaving the event full, satisfied, and perhaps just a little quieter than usual as they headed to their afternoon lectures.
