The University Program Council hosted a Mexican Cooking Workshop Sept. 2 in Spidle Hall, where students were able to feed their zesty sides.
"It was good practice," said Kelsey Hayes, sophomore in anthropology. "We're making sexy quesadillas."
Participants took part in preparing the meal before getting to enjoy their delicious hard work.
"I enjoy teaching those classes because I love the interaction with the students," said chef Carol Duncan. "More than anything, I hoped to inspire the students to want to do more cooking for themselves. Again, my goal is to inspire students and people in general to go to farmers' markets, buy their own food and prepare their own meals. I want everyone to know that food does not or should not come from a box and that the cooking experience itself nourishes the body, mind and soul. Food is all about love and is meant to be shared."
Students got their cook on with grease, steak, pineapples and more.
"It is here to entertain the students and take them away from stress of classes and work," said Matthew Ciuros, director of the UPC special projects committee and junior in engineering. "It is to give them something healthy and fun, for that is part of the Auburn experience: to be a part of something and grow for the future."
More than 20 students attended the workshop.
"I have wanted to do this for two years, just wanted to have fun and adventure," said Michael Storms, sophomore in chemical engineering.
One group of students made quesadillas using beans, corn, wraps and more.
"We just want to know how to cook," said Chris Ahmed, junior in marketing, and Chynna Dulac, junior in nutrition science and pre-physical therapy. "We always come to workshops. We wanted to do Mexican style."
Quintilyn Parker, senior in biomedical sciences, said she came to the workshop to learn how to make better food, since she already knew how to cook basic Mexican dishes.
"I am teaching another class Oct. 14, and I hope to teach more in the spring," Duncan said. "My passion is working with students who want to learn more about cooking for themselves. I always receive lots of positive feedback and e-mails from students who attend these classes. They tell me that they are cooking more for themselves and ask me for further advice. I am willing to coach them further."
More classes will be held later this year.
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