“Damm, that mushroom soup is great.”
One slurp, then I quickly dunked bread into the full bodied soup.
With strong earthy notes, the soup excited my palate.
This was the reward after a playful lecture.
Last week, I returned to my alma mater UC Berkeley. Walking along the leafy road that leads to Valley Life Science building, past memories raced across my mind.
Including my lack of direction in college, stressing over graduation, and anxiety over career.
Eight years later, I return to the halls of VLSB, more confident and with an affirmed passion to be in the food industry.
With over three hundred eager students in the lecture hall, the first meeting of the year featured Chef Mike C and Chef Olivier Said from Kitchen on Fire. With humor + energy, the two chefs taught students about
- proper knife handling skills
- cooking mushroom soup
- chopping techniques
just to name a few.
Kitchen on Fire provides private and public cooking classes.
The two chefs are very entertaining. I learned Martin Yan “Yan Can Cook” to not just teach about cooking but bring humor, engage the audience, and entertain the audience.
What impressed me more what the growth of Cal Cooking Club.
Founder Karen Rodgers started out with a few students in a dorm room in 2005, and three years later it has grown to a few hundred members at their meetings.
I asked Karen about how she had the courage to start a club. Very posed for age, she said that she had nothing to lose but plenty to gain.
Remarkable.
Current President Melisa Lin (with her fashionable new bangs), runs the club with composure and fest.
Great post, Ray! Thanks so much for coming to the cooking show and writing about us so favorably! I’m looking forward to seeing you at all our shows
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