BREAKING: Cond Cafeteria In Dramatic Bun Swap
Cond Nasties, prepare for some earth-shattering changes in your bazillion dollar cafeteria! After years of subjecting yourself to icky burger buns (assuming you even eat carbs—but we're guessing you don't) and non-organic eggs, the cafeteria has heard your cries for help. 2005 is a year of big changes:
For starters, organic eggs will now be available for breakfast. A new food station will make its debut, featuring a rotation of satay (beef, lamb, chicken or seafood) with a fruit and raw vegetable salad on the side. But the biggest development bar none is at the grill station, where the hamburger buns are about to be replaced.
We ve been serving a restaurant-quality hamburger on a McDonald s-quality bun for years, explained Kathrina O Mahony, director of Restaurant Associates for Cond Nast. Obviously, something had to be done, so executive chef Zaina Dell Aquila tested several alternatives before deciding on a roll she had previously used at the Torch Club, the faculty dining room at New York University.
