MSU police Officer Khalil Wasson arrived at Yakeley Hall at 5 a.m. Thursday morning in uniform - his apron and chef’s hat.
“People wondered how I stayed clean working back there,” he said while cooking on two long charcoal grills outside the residence hall. “It’s because I’m good.”
The north campus community police officer said he showed off his cooking talents for the third Yakeley Hall southern luncheon as a way to get to know students.
“It’s a different twist to policing and students enjoy seeing members of the police department in a different capacity, to show our human side and our efforts to be one of the best departments around,” he said.
The gumbo shrimp, 93 pounds of chicken and 90 pounds of ribs were nearly gone by noon. Some students showed their appreciation by offering high-fives to Wasson on their way out of the cafeteria.
“We’ve gotten a lot of compliments,” he said. “I’m really happy with the feedback. It gives me a chance to meet and greet students I didn’t know before.”
The meal involved a week of planning and took about 15 workers to put together.
“I couldn’t have done it without the staff members. It was a total interdepartmental effort,” Wasson said.
West Circle food manager Ann Booren said Wasson visits Yakeley Hall often.
“He’s really a friendly and easygoing guy. He was really excited about mixing (MSU police) and housing services.”
Booren said the special meal was a great pick-me-up for students near finals.
“It’s a fun thing for us to do and them to enjoy,” she said. “It becomes a type of community event.”
The inspiration for the first luncheon, last April, came from the recipes of Betty Faulkner, a cook at Yakeley, her specialty is peach cobbler.
“She’s a really humble person,” Booren said. “But this meal couldn’t have gone on without her.”
Faulkner said the extra work was worth the effort. More than 100 extra students attended lunch at Yakeley Thursday.
“It’s been a wonderful day. I’m so glad we had such a good turnout,” she said.
Merchandise management sophomore Liz Kenny gave the corn on the cob a big thumbs up.
“I saw (Wasson) out there cooking at 8:30 a.m.,” she said. “For all the hard work he’s done around here, we should be cooking him a big meal.”
Staff writer Shannon Murphy contributed to this report.
