A Summer in Food

by Aquib Jamil, M2, Class of 2022

For me, cooking has always been a form of creative expression. It’s unique in that there are set guidelines that one can and should follow, but variation and combination of these guidelines allow for an almost infinite number of possibilities. As a skill, it provides people the opportunity to grow and create in a very forgiving and approachable way. Since my first year of undergrad, I have used cooking as a way to relieve stress. Alongside its practical function of producing food, I have found that cooking is an incredible way to learn more about culture and history all over the world. There is always some new technique to learn or some new recipe to perfect, and that process is something I really appreciate.

Cream Puffs with Vanilla Custard
Top Sirloin with Mashed Peas and Roasted Potatoes
Spanish Cheese Board with Figs and Preserves
 Focaccia and Pain de Campagne
Sea Salt and Rosemary Focaccia
French Toast with Strawberries

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