{"id":235052,"date":"2017-04-13T10:16:29","date_gmt":"2017-04-13T14:16:29","guid":{"rendered":"http:\/\/www.rochester.edu\/newscenter\/?p=235052"},"modified":"2017-04-17T09:19:15","modified_gmt":"2017-04-17T13:19:15","slug":"douglass-community-kitchen","status":"publish","type":"post","link":"https:\/\/www.rochester.edu\/newscenter\/douglass-community-kitchen\/","title":{"rendered":"Douglass Community Kitchen heating up for clubs, classes"},"content":{"rendered":"<p>The UR Photography Club usually meets at Havens Lounge in Wilson Commons, but president Aaron Raymond \u201918 decided to mix things up recently.<\/p>\n<p>\u201cI thought a good photography workshop with food would interest our members,\u201d the environmental studies major from Dallas says.<\/p>\n<p>The meeting took place in the new Douglass Community Kitchen, located in Room 406 of the renovated Frederick Douglass Commons. Bo Peng \u201918, a physics and astronomy major from Beijing made stir fry shrimp, mapo tofu, and Chinese broccoli. Megan Murante \u201918, an ecology and evolutionary biology major from Rochester baked a double-layer chocolate cake.<\/p>\n<p>The food was great. The camaraderie was even better.<\/p>\n<div class=\"embed-container\"><iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/a-yS-RvyI7E\" frameborder=\"0\" allowfullscreen><\/iframe><\/div>\n<p>\u201cThe kitchen had an intimate, homelike feel to it,\u201d Raymond says. \u201cClub members could relax and sit around the tables or get involved by helping to plate the food or clean up after cooking. Overall, we had a great time.\u201d<\/p>\n<p>They\u2019re not the only ones. Since opening in late January, the kitchen has been a hit with student organizations and faculty, who have held some of their classes there.<\/p>\n<p>\u201cBased on the usage we\u2019re seeing, we\u2019ve really created something that students, faculty, and instructors are looking for,\u201d says Laura Ballou \u201997, assistant dean of student life and director of the Campus Center, which includes Douglass Commons and Wilson Commons. \u201cThe idea of coming together over food and sharing culture is powerful.\u201d<\/p>\n<p>Several foreign language classes have used the spot. In Abby Comstock-Gay\u2019s Intermediate Turkish class, students cooked a dish called menemen while chatting in Turkish, practicing new words, and listening to Turkish music. Comstock-Gay provided the recipe in Turkish, plus the ingredients, and the students did the rest. In Pablo Sierra\u2019s history class, The Other Atlantic: Ethnohistory and Memory, students used the kitchen to prepare a Mexican chocolate called oaxacan.<\/p>\n<p>\u201cStudents learned to use the molinillo, a traditional chocolate stirrer, to prepare the hot beverage,\u201d Sierra says. \u201cWe also added achiote paste to the ground chocolate to approximate the Mesoamerican flavoring used in Maya and Nahua regions.\u201d<\/p>\n<p>Donna Logan, director of the University\u2019s <a href=\"http:\/\/www.sas.rochester.edu\/mlc\/arezzo\/\">Arezzo program<\/a>, hosted an event sponsored by the Center for Education Abroad, and did the cooking with help from students. The menu included a rustic Tuscan pate, a red crostini sauce, fagioli all\u2019uccelletto, a zucchini and onion frittata, tiramisu, cantuccini (Tuscan biscotti), an apricot crostata, and pane e Nutella.<\/p>\n<p>\u201cMy experience in the kitchen was very positive\u2014so much so that I hope to do another event there soon,\u201d Logan says. \u201cThe equipment is top of the line and a pleasure to use.\u201d<\/p>\n<p>The Korean American Student Association used the kitchen to film a video clip for Korea Night Live and cooked two different ramen dishes along with dumplings.<\/p>\n<p>\u201cIt was special, because we were able to cook on campus,\u201d says club president Hae-jun Oh \u201918, a Manchester Center, Vermont, native majoring in physics and applied math. \u201cIf we were to plan a monthly or weekly event there, I could see members bonding over cooking and eating Korean cuisine. It was a great experience.\u201d<\/p>\n<p>The Undergrad Chemistry Council stayed away from the stove, but used the kitchen facilities to make freeze-dried ice cream at its Liquid Nitro Ice Cream Social.<\/p>\n<p>The kitchen is open by reservation anytime Douglass is open and features two long white tables, each with 12 chairs. There\u2019s a flat-screen television, oven, gas-top range, sink, refrigerator\/freezer, garbage disposal, warming tray, and a commercial-grade dishwater that cleans in 90 seconds.<\/p>\n<p>Clubs and classes interested in using the kitchen must <a href=\"https:\/\/docs.google.com\/forms\/d\/e\/1FAIpQLSc3X4k-z9xON7191PnVGnuOuNaNE6IL6t_nXVyKPfLw9CEGxQ\/viewform\">sign up for training<\/a> provided by David Graupman, assistant director of student life operations.<\/p>\n<p>\u201cStudents were asking for a place like this,\u201d Graupman says, \u201cand they seem to love it.\u201d<\/p>\n<p>Alcohol isn\u2019t allowed, not even for cooking, and all food must come from a licensed New York State vendor. Food from home gardens is not allowed, and all food cooked in the kitchen must be consumed in that space.<\/p>\n<p>\u201cYou can\u2019t bring it somewhere else or sell it,\u201d Graupman says.<\/p>\n<p>Years ago, there was a cooking club at the University. When Ballou learned that a community kitchen was being designed, she envisioned such a club returning to campus. Her hopes were realized recently when three freshmen\u2014Rosemary Aviste \u201920, Samantha Koplik \u201920, and Zhiyu (Zoey) Gong \u201920\u2014formed the UR Cooking Club.<\/p>\n<p>\u201cThe Douglass Community Kitchen definitely helped inspire the formation of our club,\u201d says Aviste, a brain and cognitive sciences and psychology double major from Black River, New York. \u201cWe all cooked in our respective residence hall kitchens, which gave us the idea to start a club, but the presence of the community kitchen really allowed us to develop our idea and put it into action.\u201d<\/p>\n<p>Aviste says UR Cooking Club\u2019s goal is to \u201cincorporate as many cultures as we can by collaborating with other groups on campus.\u201d<\/p>\n<p>Ballou says the new club is further proof that the Douglass Community Kitchen has been a success.<\/p>\n<p>\u201cIt shows that we built something the students were looking for,\u201d she says. \u201cThey\u2019re excited, and we\u2019re excited, about what lies ahead.\u201d<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Since opening in late January, the kitchen has been a hit with student organizations and faculty, who have held some of their classes there. \u201cBased on the usage we\u2019re seeing, we\u2019ve really created something that students, faculty, and instructors are looking for,\u201d says Laura Ballou \u201997.<\/p>\n","protected":false},"author":672,"featured_media":235482,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[9],"tags":[29502],"class_list":["post-235052","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-campus-community","tag-featured-post-side"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Douglass Community Kitchen heating 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