No blue food, but a talented touch for enlivening Princeton's cafeteria cuisine
In the midst of oversized refrigerators, towering shelves of spices and trays of raw ingredients, the edible creations of University catering chef Larry Frazer are born.An accomplished artist in his field, Frazer oversees food production for the Graduate College, designs his culinary masterpieces and paints his plates with exotic sauces while following one basic rule: no blue-colored foods."People don't like blue food," he noted, adding that he is not sure of the reason for this peculiar color bias.




