By Colter Hettich, Features Editor
Anyone who frequents the Bean has heard impromptu singing and laughing from students
in line for international cuisine.
Ethnic diversity among ACU students has been widely recognized, but not many realize the diversity behind the Bean’s international grill.
John Smith, a.k.a. Big John, Willie Pichittanabodeekul and Antjuan Gant man the immensely popular international station.
Smith grew up in Louisiana and attended Louisiana State University.
Gant, who proudly claims a Spanish father and African- American mother, hails from St. Louis. Pichittanabodeekul was born to Chinese parents but grew up in Thailand.
These three men now serve dishes from a different country everyday.
But students need not worry about getting tired of the same old thing – they won’t repeat a dish for eight weeks.
Smith has worked at ACU for 10-12 years. He has had a passion for food for as long as he can remember.
As a child, Smith would look forward to homemade pastries, his mother’s specialty, almost every night.
“My mom was more of a pastry chef than anything else, and she made some good stuff,” he said.
Smith traveled the country and the world before focusing on his career.
He spent more than a year as the cook for rock bands such as Pantera and Kid Rock. After that, he moved to Hollywood to work. Eventually, Smith ended up working in the Bean’s kitchen.
After a confrontation with his superior, ACU and Aramark sent him to New York for professional training.
“I attribute everythin to ACU helping me way back when and that chef who expected more out of me,” Smith said.
He graduated from the Culinary Institute of
America, a 2.5-year program.
The application process typically takes a full year, but thanks to help from ACU and Aramark, he was accepted in three months.
Smith said at the time he attended, the school was considered the WestPoint
of culinary schools. In fact,
an instructor took his class to the United States Military Academy at WestPoint to show them the level of discipline he expected.
That discipline has followed Smith ever since.
He keeps a clipboard full of lists at all times and makes certain his crew
stays at least three days ahead in preparations. Despite a world-class training,
Smith continues to learn from his peers.
“I learn more from a guy like Willie than I could ever learn from a school,” he said. “He’s amazing; he really is.” Willie Pichittanabodeekul started cooking with his mother at the age of 12. “I didn’t have time to play soccer or anything like that,” he said. “I was born in a poor family and I had to help take care of us.”
After graduating from Sukhothai University with a B.B.A, Pichittanabodeekul moved to Abilene in 2001and joined the Bean’s staff. Thanks to new and more available equipment, Pichittanabodeekul can serve students dishes he learned to cook from his mother, like shrimp egg drop soup and egg fu yong. “I knew I wanted to work in a kitchen,” he said. “I like working with these guys … and [the new station] is great.” The pride and joy of the international station is its Mongolian grill.
The circular grill allows all three chefs to cook at the same time and walk 360 degrees around it. Antjuan Gant joined the Bean’s staff 16 years ago after serving time in the military. Gant holds a sautee degree but never expected to cook on the calibur of equipment he now uses. “When I first walked in, I couldn’t believe my eyes,” Gant said. “I’ve been cooking most of my life . It is my passion, and I love it.” Although he enjoys cooking, serving others is what really puts a smile on his face. “It’s not just work; it’s fun,” Gant said. “What makes me feel good is to see people enjoying something I’ve prepared.”
