College is a time for transition, and for many, it is the first time they begin cooking for themselves. Cooking can be scary, especially if you have never had a formal introduction. Dealing with heat, knifes and dozens of ingredients can make cereal seem like the best option.
A monthly initiative called Chef it Up! aims to ease these anxieties and introduce participants to new recipes and ingredients. Offered by Dining Services and Off-Campus Living, the program welcomes cooking pros and novices alike, providing guidance and support to students at all stages of learning.
The first installment of Chef it Up! this semester took place Sept. 24, with primavera as the spotlight recipe, and was hosted in the back kitchen of the East Residence Dining Hall. “Primavera,” meaning springtime in Spanish, is a pasta dish with assorted springtime vegetables. Attendees tried a variety of zucchini and mushrooms in a white pasta with chicken, sautéed onions and tomatoes.
Participants were introduced to the recipe by Chef Doug Olson, the executive chef for the Dining Commons. To start, olive oil was added to a heating pan. Then, onions followed by chicken, pasta, zucchini and mushrooms were fried to taste. To add flavor, cooking wine was added and allowed to boil. Tomatoes and seasoning finished off the dish.
Students followed the recipe in the new UCook stations. These feature eight independent induction stovetops which only heat up at the contact with metal, making cooking more safe. Around the stovetop are utensils and cooking basics like canola oil, olive oil and cooking wine, and there is space to store ingredients at the edge of the station.
The new stovetops have expanded the independence of students living on-campus and allowed them to customize and take agency of their dining experience. Prior to the introduction of the UCook station, the only kitchen available to residents was in the West Motley Residence Hall, which includes an oven and a kitchen aisle.
At the end of the event, participants brought their meals home in to-go containers and were welcome to the fishbowl room to receive a gift for their participation. A trivia winner was gifted a cutting board to continue their culinary exploration.
“I love teaching people how to cook, I also teach my children to cook — it is a skill that is going to help you your whole life,” said Chef Olson to the group. “Who feels more confident about cooking now?”
Those interested in participating in the next Chef it Up! program can look forward to the October and December installments. Updates can be found on UMBeinvolved or at @umbdining on Instagram.