Cooking with Dekin: Behind the Scenes of Trillium’s Kitchen

Do you know what goes on in the kitchen? Have you eaten the school lunch this year? If so, do you know who to thank? Well, you should thank Dekin Hom.

Photo: Murphy Pelot

Dekin, the Head Chef, likes to get food from other places rather than the basic crap that is shipped to most schools. For Dekin to make such great food, he has to think a little outside of the box. For example he goes to Fubon Market on 82nd or gets food from Cash and Carry, or Restaurant Depot.

As Dekin once told me, “I decide what to buy.”

Personally I have helped Dekin in the kitchen, and it is truly inspiring. Dekin handles everything that involves food at Trillium. He doesn't cease to embrace the limitations of a vegetarian menu. Dekin excels to a point where you question if Trillium is a school or a restaurant.

I was wondering what Dekin thought about cooking at Trillium compared to other restaurants he has worked at, so I asked him.

“There is definitely less stress, but it is easier when I am managing the line so I have cooks to work with,” he said.

I then asked Dekin why he originally became a chef. “Well, I didn't want to be a cashier,” he answered.

I wondered, if Dekin has to feed so many people, does he ever have help? Yes, he gets help. Sometimes students help out who sign up at lunch; there is a signup sheet in the hallway outside of the MPR. Sign up if you're feeling helpful.

Cooking with Dekin is amazing, and if you haven’t tasted the school lunch this semester I would highly advise a trip to help him out in the lunchroom, and to have a bite.