Applications being taken for Culinary Boot Camp

Students are about to embark on a journey that will put their culinary skills to the test.

Culinary Boot Camp once again is being offered to Iowa State University students. This time around, it will be split into two parts – the first part on Monday, Feb. 27, starting at 5 p.m., and the second part a week later, on Monday, March 6, at 5 p.m. Each night’s event will take place in MacKay Hall on Iowa State’s campus.

The first time Culinary Boot Camp was offered at Iowa State was during College of Human Sciences week in the fall 2016 semester. It was a one-night, two-hour event presented by ISU Dining and the Department of Food Science and Human Nutrition (FSHN). During the event, students learned how to cook a one-pan meal for themselves, under the direction of ISU Dining chefs.

This time around, organizers wanted to give students a broader experience.

The first night of boot camp will be in lesson format. Participants will be given tips regarding grocery shopping and meal planning, among other useful facts. They’ll also walk away with information and handouts from the Iowa Beef Industry Council, which is sponsoring the event.

During the second part of boot camp, the students will work alongside ISU Dining chefs to prepare a main course – broccoli beef – and a dessert – caramelized bananas.

“The idea is that there’s a protein, vegetable, fruit and grain,” said Lisa Nolting, ISU Dining registered dietitian. “They’ll stay within their time frame and make sure students are learning actual culinary skills.”

Once all the food has been made, the students will sit down together for a family-style meal, eating their culinary creations.culinary-boot-camp-graphic-spring-2017

Registrations are still being accepted for this semester’s event. There is a $15, non-refundable fee to participate and can be paid via U-Bill or credit card. Sign up today and reserve your spot: goo.gl/bX8w0N

Organizers said they would like to continue holding Culinary Boot Camp in the future, with the possibility of offering an option in which faculty and staff can participate.

“It’s very important that we continue to do it on campus,” said Erica Beirman, FSHN culinary food science coordinator, which makes it easier for current students to attend compared to holding it at an off-campus site.