This week in the Culinary Center, we had the pleasure of teaching some of the UD Flyers how to cook. We all had a blast!
Remember the good ol’ college days when cooking was still kind of a mystery? The constant problem of what you want to eat versus what you can afford? Or even the dilemma of how to actually cook it once you’ve bought it?
These guys were excited to eat and I was amazed that a couple were already making some of their favorites from scratch in their campus apartment. The whole group was committed to making better, healthier choices, and not only for dinner but throughout the day. We sampled a bunch of veggies and took a tour of the store discussing how to make good choices when shopping for groceries.
We made buffalo-style cauliflower wraps, roasted chicken and veggies, pasta with chicken sausage and broccoli, and for dessert everyone loved the fresh berry crisp!
The coaches, trainers, and the nutritionist were all there to help support and cook side-by-side with these talented young men. It was a testament to how supportive and caring the University of Dayton is by teaching their athletes a skill they can use for the rest of their lives.
The Culinary Crew had fun joking around with everyone, and once again I was painfully reminded of how short I really am!
- Chef Carrie Walters, DLM Culinary Director