Cooking classes mix up new concoctions

Tired of eating sodium and preservative-packed premade foods? Bored with on-campus dining options? Kitchen Basics Boot Camp classes in the Ohio Union's instructional kitchen are providing ways for students to start learning how to cook for themselves without the stress of simple trial and error.

Sam Al-Khoury, a graduate student in higher education and student affairs and organizer of the cooking classes, said there will be four more classes this quarter; the next one is this Friday at 2:30 p.m. and will be about how to "Eat for 10 Bucks."

Friday's class will feature guest personality Pheobe Lapine, a cookbook author and private chef. Lapine will also be giving a lecture at 7 p.m. Friday about her success leaving the business world to turn her cooking passion into her profession, and participating in a Foolproof Brunch class Saturday at noon.

"The classes are free, open to all students and very popular," Al-Khoury said. "It's great because we have professional chefs willing to help students learn."

The cooking classes have become so popular, in fact, that there is now a limit of two classes per quarter for students, unless a class does not fill up three days before it is scheduled, according to the Ohio Union Activity Board's calendar listing for the classes.

Classes are geared toward students who know very little or have only basic knowledge about cooking, but could provide new ideas for those who have more experience in the kitchen as well.

Danyelle Heard, a graduate student in public health, said she attended one of the classes because she and her daughter tend to eat takeout a lot and she doesn't really know where to begin when it comes to cooking.

"I see people — like my mother — who can turn anything into a meal. They'll say ‘I'll just throw something together,'" Heard said. "I just want to learn enough for me and my daughter to not have to eat takeout."

One of the classes began with knife basics, covering types of knives, knife safety, ways to hold a knife effectively and different cutting techniques. After allowing the class of about 30 students time to practice cutting veggies, they were split into six small groups to prepare one of three soups with the help of provided recipes.

At the class on Jan. 12, recipes were distributed in packets, which also included information about different types of soups. Broths, cream soups, bisques, chowders and purees all have different textures and bases, which is a big factor in deciding which to use for a particular soup.

Roger Garland, executive sous chef at the Union who also works for other campus dining options such as Sloopy's, said the most important thing when learning to cook is to simply get started.

"The first step is just getting (students) in here," Garland said. "Just try things and experiment."

His main goals are to make students feel comfortable in the kitchen and be able to take care of themselves. He said there have been classes that focused on pastas, winter holiday-themed desserts, meals on a budget, tailgating foods and Valentine's Day foods.

"We wanted to do a variety of courses, so I came up with ideas that are beneficial to beginners," Garland said.

During one class, he and other instructing campus chefs took the class to Union Market, a dining area in the Ohio Union, and had them actually buy foods that they used to cook with during their class. He said they try to guide the students, not order them, so they learn for themselves.

Garland has also done corporate demonstrations, which he said are not as fun because they are typically less interactive than student groups. He said that ideally they would be able to teach smaller groups so each student gets more one-on-one time with the chefs, and that he hopes one day there will be an opportunity for this type of class.

Al-Khoury said he likes the variety of classes offered. He said he thought one class where students made "super suppers," meals that are large enough to save as leftovers and reheat throughout the week, was one of the most helpful. This also was the theme of the most recent class, which took place Tuesday evening.

Al-Khoury said they try to "listen to students' needs" and adjust class topics accordingly, sometimes repeating topics that worked well.

"OSU is really lucky to have a space like this and great chefs — it's a wonderful collaboration," Al-Khoury said. "This is an opportunity for students to get hands-on experience preparing food."

March 15 at 6 p.m. there will be a St. Patrick's Day class, and the final class this quarter will take place March 22 at 11 a.m., teaching students about seasonal foods.