Hillenbrand Demonstration
Purdue chef demonstrates how to cook her jack-o-lantern jumble at Hillenbrand dining court on Monday night in the atrium.

On Monday night, about 50 Purdue students received cooking tips and recipes from University Residences chefs.

The students, most of whom were residents of First Street Towers, watched attentively as Grace Brutsman, production chef at Hillenbrand Hall, and Nathan Brown, catering chef at the Central Production Kitchen, demonstrated how to cook using only appliances available to dorm residents. Every dish presented could be cooked in a microwave.

"All the residence halls have kitchenettes," Brutsman said. "I think Sunday night is the biggest night for students in the residence halls to want to cook."

The ingredients used in the recipes were all available from either the mini-marts or On-the-go locations on campus.

"Sometimes going to the On-the-go, you can pick up things there," Brutsman said.

The two chefs would like to see students become more involved with cooking not only for the end product, but also as a means to relieve stress.

"I'd like to try to encourage a lot of the students to cook more often ... and just have fun with it," Brown said. "Cooking could be one thing that helps them wind down at the end of the night."

Brown said the opportunities aren't limited to the recipes the duo demonstrated.

"There's tons of recipes out there that are available for microwave (cooking)," Brown said. "There's plenty of cookbooks that have these kinds of recipes available."

Tiffany Jiang, a student in the College of Pharmacy, said her favorite recipe was strawberries covered in chocolate ganache; she doesn't plan to cook them herself, though.

"I might encourage other people to cook for me, but I probably won't do it myself," Jiang said.

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