As I’ve columnized about before, I’m all for learning practical skills in college. Financial management, karate, chanting (no, seriously, it’s a real class). But there’s a very large gap in Penn’s offerings of practical courses: cooking.
As I’ve discovered this in the past year — since I started cooking dinner for myself on a regular basis — learning how to cook can make a huge difference in someone’s life.
It’s helped me lose a few pounds (definitely a plus), and I’ve saved huge wads of money by not getting constant take out from Greek Lady and Marathon Grill. Not to mention, it’s simply an fun, enjoyable experience (especially when cooking for or with my friends). But you can only eat pasta with marinara sauce and grilled chicken so many times. I wanted more!
So, when I was home over Christmas Break with little to nothing to do, I decided to give cooking classes a try. I enrolled in a two Saturday classes at the California Culinary Academy. It was fantastic: I learned how to make souffle and custard from real chefs. Inspired, I took one more class before my return: Grilling. Needless to say, I can cook a mean steak these days. And I still want to learn how to make more (and better) dishes.
But sadly, while Penn can take me how to read a balance sheet, program a supercomputer, get elected to political office or ponder the meaning of life, no class on this campus will teach me how to cook salmon filet or roll my own sushi. We’re a school that prides ourselves on a “practical” education, and few things are more practical or neccessary than cooking food. And even if our dear Whartonites will soon be hiring servants to prepare their caviar and raspberry glazed duck, that still forces the majority of us to rely on the Idiot’s Guide to Cooking.
Culinary classes deserve a place on Penn’s campus. After all, my main man Benny was the first person in the world to use electric cooking, when he killed a turkey by electric shock, then roasted it with the help of electricity. And, believe it or not, he even did it on the banks of the Schuylkill! But 250 years later, we don’t respect Franklin’s culinary visionary.
And if the lack of culinary schooling is due to a lack of facilities, why not partner up with the Restaurant School at 43rd and Walnut? We’ve got all the resources we need within eyesight of campus. A class on cheesesteaks, a class on Amish cooking — now that’s a way to sell the school to pre-froshes. Whoops, smells like my chicken is burning. At least that I can tell on my own, not thanks to you, Amy.







