While the University’s Activities and Recreation Center is widely known for its large fitness areas, not many people are aware of its diverse culinary opportunities.

The ARC works in cooperation with Student Wellness through their Nutrition & Food program, concentrating on culinary education and its impacts on individual wellness.

Sushi making for beginners will take place on Jan. 24 and Feb. 21 at the ARC’s instructional kitchen from 5:30 to 7 p.m.

The ARC’s cultural series of instructional cooking classes not only teach students how to make sushi but include classes for Thai, Indian and Mexican cuisines.

Alana Harris, Student Wellness assistant director, explained how instructional cooking courses aim to provide a safe and sustainable space within the community through encouragement of research, experiential learning, service learning and personal growth and development.

The program develops a better understanding of culinary education. Goals include improving the security of food and employment opportunities available while also helping the overall health and nutritional values for the campus community.

The class allows for beginner sushi makers to create California rolls, cucumber salad, miso soup and sauces that can be made at home.   

Harris explained that the sushi cooking class teaches students how to create healthy and delicious food on a budget and how to purchase groceries for specific meals.

“The sushi class for beginners is available twice a semester in groups, so if you don’t sign up for the first one, you can sign up for the next one. Don’t fret,” Harris said.

The sushi course has a limit of 16 participants, allowing for a more hands-on cooking experience and encouraging conversation among those involved.

“There is a great social aspect because you get to know people while learning how to make sushi. And you work in small teams, which allows you to meet people that you might not have if you didn’t take the class,” Harris said.

Samantha Gerry, program assistant, explained the countless benefits of taking the sushi making class, such as the opportunity to try new food, build new skills and make new connections and friends.

“As someone who loves food and cooking, I am a little biased, and I think that taking any cooking class is beneficial. In regards to the sushi class itself, I think it is beneficial to learn how to make because making it at home can be a lot cheaper than ordering it out,” Gerry said.

Gerry taught the sushi-making course in the past, and she said the class was beneficial because it allowed her to refine her own sushi skills while teaching the class.

“I love facilitating a welcoming environment for people who don’t know anyone in the class,” Gerry said. “Most people sign up individually for these classes and don’t know anyone when they arrive. It’s uplifting to see them get to know each other and bond over an interest in food and cooking.”

Tammy Jeon, sophomore in LAS, explained how she is constantly trying to find new ways for her and her friends to take advantage of the great resources available on campus, which is why she participated in the sushi making class last semester.

Jeon said she wishes there were more times available for these sorts of programs. She said she would be able to attend more courses if the times were flexible to her schedule as a student on campus.

For those who have already attended the beginner’s sushi making class, Sushi Making 2.0 will take place on Feb. 28 and March 28. This class will take any novice sushi skills to the next level. A cooking instructor will show how to utilize authentic sushi making tools in order to prepare more unique and challenging recipes.  

Harris explained that the sushi 2.0 courses are catered towards people who have a great love for sushi and want to learn how to use the specialized equipment to create unique food for a change of pace.

“I enjoyed attending the first sushi making class back in September of 2017. It was a really fun experience with my friends. It was a very thorough and surprisingly easy class, which is why I am excited to continue to take more during my free time,” Jeon said.

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