I'm a senior from Denver, Colorado, and I
currently am a co-president of the Hendrix
Culinary Club.
My love of food started with my family.
It was always a tradition for us to cook together,
especially for big holidays.
I knew that that was something I was going
to miss when I came to college, so i was really
looking forward to getting to try out my skills
that I learned at home here.
I'm a general member of Culinary Club and
next semester I will be the head of catering
for Culinary Club, and basically all that
entails is I will be in charge of creating
menus for events that we cater.
I will be in charge of doing the prep work
and getting the food together and serving
it at the events.
When I was a senior in high school and deciding
what i wanted to do for college or with the
rest of my life in general, one of the things
that appealed to me was cooking school.
Culinary Club offered me a great opportunity
to still be able to cook in college and to
also even be involved in catering in college.
So I kind of got the best of both worlds and
got to look at both aspects of cooking and
just being in college.
The culinary club initially was designed for
students to be able to cook when they came
to college since most of the dorms aren't
stocked.
So the primary purpose is to feed people.
We meet twice a month on Saturday nights when
the cafeteria does not provide any food for
students.
We do a full five-dish meal.
We all get together and cook in teams.
We learn new skills.
We try to mix up the ethnicities and just
provide a home kitchen away from home.
The second purpose, that is pretty recent
in the last couple of years, is to provide
catering for other on-campus organizations.
So we get hired by people like SOCO or the
Multicultural and Diversity Committee to provide
food for their events tailored to their specifications.
That way we get experience cooking on a professional
level, and interacting with other students
on campus.
My favorite event that Culinary Club does
or is involved with would have to be Toga.
We make really great food, we make gyros we
make tzatziki sauce and hummus and all the
food's really good.
It's the 
last party of the year so it's kind of like
Culinary Clubs last little "hoorah" before
the end of the year, so that would probably
be my favorite.
We do a formal winter harvest meal for the
admissions committee every year, for the Hayes
Scholarship Dinner.
Right now, I'm cooking ethnic food for the
MBC block party including Indian food, some
Mexican cookies and Thai noodles.
So it's a whole mixture that we get to do.
My favorite part about Culinary Club would
have to be the catering.
Catering is a little more fast-paced and there's
a bit of a time crunch.
There's a little bit of pressure but it's
a good amount of pressure.
I love seeing how people react when you make
the food for them.
We usually get pretty good reviews, so It's
nice to hear that your food's good and that
people enjoy it.
Catering would have to be the best part just
because it's a little more fast-paced.
Last year we put on the Apartment Council
crawfish boil.
I had 180 pounds of live crawfish in my car,
which was a definite new experience for me,
but we pulled it off.
We also cater for the Mardi Gras party and
make our own king cake.
We try to be as authentic as possible, and
also get lots of judgment from the New Orleans
homegrown people.
