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Interterm cooking class

The inaugural cooking class in Amherst College’s new demonstration kitchen began with a small, fresh tomato.

Students watched intently as, his hands projected onto a large screen at the front of Greenway event room, Valentine Dining Hall Executive Sous Chef Erik Fawell quickly cut a slice and began to dice it.

The students plucked their own tomatoes from the neatly arranged stations that had been prepared for them—purple-themed down to the knife handles—and got to work.

“Cooking can be very socially engaging,” cautioned Executive Chef Jeremy Roush as he walked among the students’ tables, adding that distractions were to be avoided. “When I’m working with the knife, I’m paying attention to the knife.”

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Interterm cooking class

As Fawell continued working in the small demonstration kitchen, Roush explained the history on the salsa picante they were making and how jalapenos grown in different regions have varying degrees of flavor. He told students about the mechanics of knife techniques, the best way to preserve flavor during preparation and the chemistry of tomatoes. 

“You always want to taste your food,” he told them. “If it’s got a brilliant, beautiful tomato flavor, leave it alone.”

Requested by students during the planning process for the Greenway Residence Halls, the demonstration kitchen in Greenway A is designed accommodate a variety of events. Roush, who was involved with the design and layout, said the space can be reconfigured for lectures and catered events, as well as hands-on demonstrations like the trio of classes he and his staff are offering during Interterm. The space is also available to student groups hosting food-related events.

“Since my arrival, students have consistently wanted to have workshops and things with me that center around food,” Roush said. “The opportunity of the new space allows us to engage the students at a much greater level with the culinary arts.”

In the past, Roush has held workshops in Lewis Sebring dining room. These were popular, but because of the small space, were limited to roughly a dozen students. Pasta 101 and Sushi at Sunset, the next two classes in the Interterm offering, hit capacity at 48 students. 

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Interterm cooking class

“We were thinking about what students love to do, and they love to cook,” said Director of Student Activities Paul Gallegos, who helped coordinate the culinary classes. “This was the perfect rollout for the use of this space.” 

Initially hesitant about taking a basic cooking class, Felix German Contreras-Castro ’17 said he came away from the inaugural demonstration with a better understanding about cooking chicken, knife skills and sautéing, a technique that was new to him. He rated the class a “10 out of 10” and said that it had been a relaxing, fun evening. 

“I loved the space,” he said. “I put it on Snapchat and my friends thought I was on Iron Chef.”