FLIK Dining: delicious or deplorable?

Is FLIK hate really that deserved? 

           With food being at the core of every student's day-to-day life, FLIK is arguably one of the most controversial topics among Middlesex students. While some say that they honestly enjoy the food, others are highly critical of many of the meal choices–and honestly, I don’t blame them, as I too once assumed a pessimistic attitude towards FLIK. 

     It’s easy for one to let a few suboptimal meal choices override their true opinion of the dining service. Sure, FLIK has had its misses (chunky tiramisus, various fruits plopped on chicken, and a few instances where the meat was not fully cooked), but that doesn’t mean FLIK hasn’t had significant victories. In fact, their newest dessert addition, Taylor Swift's chai cookies, have rightfully been donned the title of “scrumptious,” a word one student exclaimed with tremendous vigor with two whole chai cookies stuffed inside her mouth. Not only has FLIK been stepping up its desert game, but the general quality of meals has improved immensely since last year, with cherry chicken now a rare sight in the servery and waffle fries becoming ever more prominent. 

So why do so many students adopt this fervent hatred for FLIK? In my opinion, it’s because it gives us something to bond over. After a rough day of classes, sometimes the easiest way to relieve your stress is to make fun of some peculiar piece of food that has found its way onto your plate. It’s not that the dining service as a whole is bad, it’s just that students decide to let a few unfortunate meals represent the service itself, because, in our eyes, it’s funny.

Although I may not love every meal FLIK serves, I have to admire their tenacity and ability to cook for hundreds of students each day at the intense level they do–a fact not many consider when eating the meals FLIK provides. Junior Maggie Cabot is particularly enthralled with FLIK’s meals, remarking, “some meals are so delicious they combine the familiar feeling of a home-cooked meal with the intricate balance of flavors only a Michelin star chef could produce.” Such warmth and pure adoration for the craft of FLIK chefs is hard to find among the many critics at Middlesex, yet Maggie claims her love for FLIK is “from the heart.” 

Not only does the FLIK staff know how to make a mean chai cookie, but they are also some of the most caring and genuinely compassionate people you’ll ever meet. From beloved Antonio cheffing up fan favorite omelets every morning to Maria with her genuine kindness and dedication, the FLIK team is a rare combination of skill and benevolence that's hard to find. I think if the FLIK staff sent out more forms that ask students and faculty which meals they'd like to see more of, both parties would get more appreciation out of their meals. Although not everyone is going to love every meal that FLIK serves, it doesn't mean you can't appreciate how much effort it takes to make healthy, high-quality food for over 500 people every single day. So the next time you stick your fork into a potato and think it could use some extra thyme, just remember what Django said in Ratatouille: “Food is fuel, You get picky about what you put in the tank, your engine is gonna die.” Bon Appetit!

Catherine Bain