Cassie Forsyth | Arts & Life Co-Editor
The Creative Cooking Club is a new organization on campus, formed by sophomore environmental science major Deven Rieck. The club became an official organization just a few weeks ago because Rieck wanted a club where people could share their interest in cooking.
The name was suggested by the faculty advisor for the club, Director of Spiritual Life, Ken Meissner. Rieck liked the name because it fits the core focus of what the group will do: create.
The club currently has elected a president, vice president, secretary, treasurer, and marketing and advertising director, but general members will have to go through an application and interview process. Rieck chose this process in order to make sure the members are truly in the club to learn more about cooking rather than to just eat the food. Applications for club members will be available within the next few weeks.
Once the club begins to meet, the meetings will be on Sunday afternoons. One week, the group will see a presentation of what they will cook the next week and so on. Group members will see videos on how to prepare meals. By watching these videos and presentations, the members will have a better understanding of the food they are making and walk away with knowledge of what they have made.
The club will do a variety of different activities including decorating plates, listening to guest chefs discuss their careers and experiences, watching presentations, do holiday activities, and cater. Their first catering job is with BV Buddies Mentoring, where they will bake cupcakes. Rieck also hopes to collaborate with other clubs on campus, including Health and Wellness, who will talk about healthy eating habits. Rieck also has 11 mini skillets for the group to use when they cook. Activities will be both educational and entertaining for the group members.
Rieck’s goal for the group is for people to be able to make their own meals after learning through the cooking club. Instead of reading out of a cookbook, people should be able to create something on their own.
“I really want the energy and imagination to come out in people,” Rieck said.
Rieck’s interest in cooking began when he was in high school. He worked at a sports bar as a dishwasher until one of his co-workers showed him how to cook. Rieck had never thought about cooking before, but as soon as he learned, it clicked immediately. He simply knew what to add to foods without having to refer to a cookbook or recipes.
“You know you’re a chef if you don’t use a cookbook. You just go off of what you know and what you see,” Rieck said.
Rieck’s biggest hope for the group is that it becomes successful and the members learn how to prepare meals on their own.
“I know a lot of people are interested, but I want that to come out in reality,” Rieck said. “I want it to provide information for students that are going to be out of here in a couple of years, knowing how to cook and to prepare meals on their own. They don’t always have to buy pizza; they can prepare meals on their own without going out of their budget. I think that’s one of the biggest things I want to teach them.”
Graphic by Justice Gage
