Juan Gerardo Aceves, 23, checks on the stew he is cooking with lentils, golden beet and coconut. (USC Photo/Gus Ruelas)
‘Edible Education’ gives USC students skills in the kitchen
Never cooked before? No problem. USC Hospitality program gives students kitchen smarts they’ll use when they eventually move out of university housing
A USC pilot program is helping students experience some culinary firsts.
Edible Education, put on by USC Hospitality, aims to educate students on nutrition, grocery shopping and getting in the kitchen, doing hands-on demonstrations like this one today.
The program — held once a month throughout the semester — aims to reach not only students interested in nutrition and home-cooking but also students who are typically low-income or food insecure, partnering with Trojan Guardian Scholars and Norman Topping Scholars. The pilot program has six students.
On their own
Erika Chesley of Auxiliary Services, who came up with the program, noticed how students are largely left on their own to figure out cooking once they move out of university housing. She saw it with her own daughter.
“Her sophomore year she moved into an apartment and called me and was like, ‘Mommy, I don’t know how to cook,’?” she said. When she came home for the holidays, Chesley showed her the ropes, and now she’s an avid cook.
“I hear so often that they want to learn how to cook,” said Lindsey Pine, a USC Hospitality dietitian. “When [Chesley] suggested this program, it sounded like a great opportunity to give skills to these students.”
The program listens to what students want, offering tips on everything from batch cooking and reading nutrition labels to plant-based recipes.
Juan Gerardo Aceves, 23, was wearing his blendaterian shirt, a type of burger USC Hospitality has that’s made from both meat and mushrooms. With a busy schedule, he wants to learn how to maximize his time in the kitchen.
“I wanted to learn more about meal prepping,” he said. “I heard I got to learn from the chefs and that was something intriguing to me.”
Chef Nathan Martinez of USC Village led the cooking demonstration. He is a lifelong cook, first donning an apron at 6 years old when he helped his family barbecue.
Lentils and beets
He walked around as the students stood behind their portable burners, cooking the main entrée, a lentil and golden beet coconut stew.
After they were done, they balled up their aprons and plated their dishes on ceramic plates, sitting together around a table.
Each student’s dish was a bit different. Some had a creamier curry, some had a kick. Some did their salad hot, some tried it cold.
But the verdict was the same: Tastes good.
