As the school year progresses, students and teachers at Baruch are not only sharpening their academic skills but also adding a dash of spice to the meals they eat throughout the school day. Recent interviews conducted on school grounds delved into the hot topic of hot sauce preferences, revealing diverse tastes and opinions among the school community.
Among the surveyed participants, a spectrum of hot sauce enthusiasts emerged, each with a distinct favorite. Junior Melanie Sinchi praised the versatility of a homemade Mexican hot sauce for its balanced heat and rich flavor, adding a special kick to all of her meals.
In contrast, senior Claris Ie ardently stands by Sriracha.
“I love sriracha because I can douse anything and everything with it without worrying it would ruin the flavor of whatever I’m eating,” she said. “Nothing can top dumplings with sriracha.”
There were also strong opinions about the hot sauces that leave a sour taste. Many students said Frank’s Red Hot Sauce–one said Tobasco– had the worst overall taste and contributed virtually nothing positive to a dish.
There were also students who not only showed distaste towards Frank’s Red Hot Sauce, but hot sauce itself.
“I hate hot sauce, there’s nothing good about it,” senior Christos Hamakiotes said.
Baruch’s hot sauce usage varies almost as much as the hot sauce preferences. The school’s eaters display diverse applications of this fiery condiment.
Ie and Sinchi confessed to smothering their tacos with hot sauce.
“It adds a lot more flavor,” said Sinchi.
Jocelyn Forman, 11th and 12th grade math teacher, uses hot sauce like a flavor conductor, orchestrating a symphony of tastes in every bite.
“I’m not someone who is down for a hot sauce that only brings the heat, I want the flavor,” she said. “And that’s what Wickles does.”
She thinks it “elevates every sandwich you put it on.”
In this journey to understand hot sauce consumption at BCCHS, we also sought to uncover the general essence of hot sauce in the eyes (and taste buds) of interviewees. Responses ranged from descriptors like “depth” and “spice” to “excitement.”
The hot sauce preferences at Baruch College Campus High School are as diverse as the subjects taught within its walls. Whether a teacher is seeking balance or a student is craving intensity, the hot sauce aisle remains a culinary adventure for the school community. As Baruchians navigate the semester’s challenges, one thing seems certain for many – a dash of hot sauce adds the perfect academic and gourmet kick to their days.
