World Chefs: Teaching students a thing or two about cooking
By Patricia Reaney
NEW YORK (Reuters) - Chef Tiffany Goodall learned to cook at an early age and completed culinary school while still in her teens, but it wasn't until she started university in her native England that she realized she was somewhat unique among her peers.
Most of her fellow students had no idea about the basics of preparing food, or planning a meal. Like most universities, the quality of the food served in her cafeteria also left a lot to be desired.
So for a small fee Goodall hosted culinary evenings called Tiff's Tuesdays for her friends and compiled recipes that formed the basis of "The Ultimate Student Cookbook From Chicken to Chili."
"I decided I wanted to teach my friends how to cook," she said.
The 26-year-old London-based chef, who runs her own catering company, hopes the book will be a must-have for students heading to college. In addition to a variety of recipes and plenty of photographs, the book includes sections on basic kitchen equipment, must-have pantry ingredients and food hygiene, along with tips on how to cook pasta, poach an egg and make couscous.
Goodall spoke to Reuters about the importance of knowing how to cook and how cost effective and healthy preparing food is for college students.
Q: Why did you decide to write a student cookbook?
A: "I trained as at a cooking school when I was 17 and then went to Newcastle University in England and the quality of food was not good. I met people who didn't know how to cook and having been privileged enough to have learned. I decided I wanted to teach my friends how to cook. Continued...