This January, I was in the Food Chemistry and Culinary Perspectives JanTerm. We focused on different fundamental cooking skills, like knife skills and the basics of flour. We went to Cook’s Warehouse most days, and we worked with the amazing Chef Cynthia. Early on, we had to learn how to cut and cook a whole raw chicken, which is definitely something I will never forget. One of my favorite days was our pasta day. We worked with Chef Cynthia and Chef Gloria to learn how to make and cut pasta and create six different sauces. Our final project wanted us to recreate a family recipe and make a digital book. It was amazing to see everyone making recipes from family memories and even better getting to try everyone’s dishes from home.
Photo credit Sarina Dhingra
