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Written by Claire Cummings on March 11, 2013in Chefs, Education, Featured, Food and Drink, Nutrition - 0 Comments
When I was in school, I didn’t start cooking meals for myself until I moved off-campus at the end of my college career. Frankly, I had no idea how to cook on a budget, in the small campus kitchens, in a way that fit into my busy schedule. Back home, Mom usually cooked for our family of four, moving gracefully between the fully stocked fridge, the cutting board, the oven, and the dinner table, whereas I fumbled my way through it all.
If college students are going to cook, they need it to be simple, affordable, and efficient. And Bon Appétit’s Executive Sous Chef at Reed College, Jenny Nguyen, came up with a great idea for a cooking class that would achieve just that — with a healthful and easy twist on making top ramen, the quintessential college student’s meal.
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