Richard O'Donohue, Commons Chef
By Middlebury Campus | January 9, 2008Author: Thomas Brant When I stand in a long line at Proctor waiting impatiently for the blue-uniformed server to replenish the supply of chicken parmesan, all I can think about is how good chicken parm is, how I cannot wait to eat it and how sad I will be when my stomach tells me there no room for more. ...