Written by Macy Cox // Photo by Macy Cox
Harding Dining hosted its first Teaching Kitchen event this semester with chef Andrew Post on Jan. 25, teaching students how to make homemade sushi in the Olen Hendrix Building.
Post instructed the class on how to make California spicy tuna rolls and spicy tuna rolls before letting them step right into the kitchen. The students learned how to produce two different types of sushi rolls. The first one was temaki with tuna inside rice, rolled up in nori with ginger and wasabi on the side. The second sushi roll was uramaki, which had rice on the outside, nori and spicy tuna.
“Chef Andrew walks them through and demonstrates everything with screens so they can see,” Harding Dining marketing manager Taylor Grant said. “Then we divide them up into groups so they can actually have hands-on learning.”
All students gathered around the stations in groups of three to five and started making sushi. Each group was provided with enough ingredients to make both temaki and uramaki rolls with the choice of what to put on each roll. Post walked around the groups and helped if needed.
Freshman Camille Bewley, who attended the cooking session, said she would encourage anyone to attend the Teaching Kitchen events.
“I have made sushi before,” Bewley said. “Chef Andrew makes the experience super amazing, and I definitely would recommend anyone who gets the opportunity to come take a class.”
Out of the 24 students that signed up for the class, 20 showed up, which was a full house. Once the groups finished making both sushi rolls, they ate together. Harding Dining will host a different Teaching Kitchen every month this semester.
“I have introduced something new,” Post said. “College students should be learning about a whole myriad of things and really enjoy being a part of it to add a little bit of extra color to their college years.”
