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Penn Dining's 'Quaker Kitchen' Teaches Students How to Make A Three–Course Meal This initiative brings together students and dining staff over delicious dishes.

Feel like turning in Classical Studies for culinary school? Anything is possible on Penn’s campus. On Feb. 13, Penn Dining gave us the newest iteration of Quaker Kitchen—a demo in which chefs from Bon Appétit, Penn's food service provider, gave students the opportunity to learn recipes for a three–course meal, talk with the chefs, and taste the finished creations, all right on campus at New College House. The demo was Valentine's Day-themed: The menu included a cranberry and orange salad, shrimp fra diavolo with zucchini noodles (zoodles), and chocolate–dipped strawberries.

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Quaker Kitchen is a chef demo program in which students of all years, with or without a dining plan, can pick up a few cooking skills. The program began in fall of 2017 and has since featured items like pumpkin risotto, bow tie pasta with sun–dried tomato pesto, and donut–glazed baked bread pudding. The idea came from students who filled out surveys explaining their desire to learn from, and interact with, the Penn dining chefs.

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While the chefs make sure that the meals taught aren't too intimidating, they’d definitely still put your bowl of cereal to shame.

“We try to think of things that are simple—things that students can actually prepare in their dorm rooms, ” said Chef Christopher Smith, who is the Campus Executive Chef. The chefs mean it too—after the demo, each participant was given a zoodle maker for their future attempts.

Participant Samantha Hernandez (C ‘19) picked up on this too. Commenting on the zoodle maker, she elaborated “it wasn’t something that was just talk, they really genuinely mean that they want us to learn from the demo.”

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Throughout the demo, Shawn Jefferson, executive sous chef at Bon Appétit, gave the students possible substitutions to make preparing the meal in a dorm truly achievable. If you don’t have the knife skills to pare an orange, mandarin oranges canned in natural juice will do the trick. Don’t have a blender to make the salad dressing? Shaking the oils, juices, and herbs in a mason jar will get the job done.

“We’re in the back a lot and we're doing what we do so it’s nice to … pause and connect with our guests and talk about food, ” explained Chef Steven Green, the executive chef at NCH and Hill College House. Barbara Lea–Kreuger, Director of Communications for Business Services, saw Quaker Kitchen as an environment in which students could interact with chefs in an environment where they would not be hesitant to do so.

Through the program, students learn that the chefs are actively creating their own recipes—not just opening cans in the back of the dining hall. This initiative is more than just about food—it seems to be about forging a deeper relationship between students at Penn and the dining staff that provides for them every single day.

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Quaker Kitchen members include a large body of the Bon Appétit chefs, who come together to brainstorm ideas for the Quaker Kitchen menu. The process takes about a month or two to plan, but the chefs are able to experiment and design creative recipes they believe the students would like to see.

All of the ingredients used in the demo were fresh. The tomato sauce was made from scratch, with chopped tomatoes, onions, and garlic that—when mixed with the fresh basil and oregano—smelled seductive. The zoodles—zucchini and yellow squash strung into noodle lengths—were healthy alternatives to normal pasta. The mixed green salad was light, and paired with fresh orange slices and a light citrus vinaigrette that enhanced the flavor. For dessert, ripe strawberries were dipped in dark Ghirardelli chocolate.

“Food is about just having fun, says chef Shawn Jefferson, and the whole concept of Quaker Kitchen perfectly exemplifies this. Through the event I was able to meet students of different ages as well as chefs who were both funny and knowledgeable. While I learned how to make a three course meal, I also learned little fun facts like the reason chocolate has white spots or that sugar cuts the acidity of tomatoes.

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If you weren’t able to make it to this Quaker Kitchen, I highly encourage you to check it out next time. The food is delicious and meeting with the chefs is a really cool experience. While I may not have Zahav–level culinary talent, meeting new people and taking advantage of the unique opportunities Penn has for us is always a great time. Also, now I have the skills to prepare a healthy, delicious three–course meal in my dorm.CHEF Hubert Keller looks over the 12 aspiring chefs like a group of raw recruits, sizing them up to see if any will pass muster.

At his trendy San Francisco eatery Fleur de Lys, nothing but the best goes out to his customers. With a stare that would make even a Marine cower, Keller watches as each takes a place on the food line.

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As the clock ticks, each wannabe gets a chance to see if they’ve got what it takes to get the food out to the customers quickly. Although speed is an issue, it’s not enough. Each dish must reach the server in perfect order.

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One woman gets booted before the clock even starts after showing up in the wrong shoes. Another is so stressed he can’t keep his hands from shaking.

And when one chef is told to check the sauce, and he dips his finger into it, it isn’t only Keller who cringes.

Welcome to “Top Chef, ” the latest reality cooking show that was shot entirely in the Bay Area, premiering at 11 tonight on Bravo after the season finale of “Project Runway.”

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It moves to the more civilized time of 10 p.m. beginning next Wednesday. Only the Las Vegas finale, where the final three contenders face-off, will exclude the Bay Area.

The 10-episode series takes a look into the competitive world of cooking. Each week, there’s a “quickfire” test like the serving line and then another test in which the chefs are given a challenge to create imaginative dishes under odd requirements.

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Like using food from a convenience store. Or, in the second episode, being told to make sweet dishes that are both sexy and erotic. Helping to judge those dishes will be Elizabeth Falkner, owner of Citizen Cake, and Mistress S, who runs a San Francisco fetish ball.

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Other Bay Area folk involved in the show include Laurent Manrique of Aqua, Jefferson Hill of Neiman Marcus’ Rotunda, Mike Yakura of Le Colonial, Phillippe Jeanty of Bistro Jeanty, Keith Luce of Press, Greg Cole of Celadon, James Devitt of Budo, Cindy Pawlcyn of Mustards Grill, Victor J. Scargle of Julia’s Kitchen at COPIA, Doug Keane of Cyrus, Todd Humphries of Martini House and John Ash of John Ash and Co.

“I couldn’t think of a better place to set this series, ” Joel says. “San Francisco is a beautiful backdrop and it really is the place you think of when you think of great food.”

About half of the culinary contenders were restaurant chefs, some were personal chefs to celebrities, caterers, a self-taught chef and a person in training to be a chef.

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One might assume that when the chefs are tossed off the show, it might not bode well for their future aspirations, but “Top Chef” judge and chef Tom Colicchio says that probably won’t be the case.

“I have a few restaurants and 200, 300 people come in every night, and they’re all critics. And they all think they know more (about cooking), ” Colicchio said in January. “In fact, I would imagine that most of the restaurateurs and chefs if they’re regulars, if they don’t do so well on the show, the regulars are probably going to come to their aid and their comfort.”

While every show has its signature kiss-off line, from “The tribe has spoken” to “You’re fired, ” this show cuts with the line “Please pack your knives and go.”

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This isn’t the first time reality has come looking at chefs for vicarious thrills. Some have been bombs, like “The Restaurant, ” while Fox’s “Hell’s Kitchen” has been somewhat successful. A new season of “Hell” will begin this June.

But producers say they think this series will stand out because it takes real chefs and puts them in situations that test their skills and ingenuity.

So, do these kinds of shows get people more interested in the food industry, and have customers become more knowledgeable about food and food preparation because of watching these shows?

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“People’s tastes are growing, ” says “Top Chef” judge and “Food & Wine” critic Gail Simmons. “People’s tastes are more expensive than they have ever been. Everyone’s a foodie and everyone’s a critic.”

Simmons points out that even the average grocery store now has an organic section. The average grocery store now has an extensive Asian food section.

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“You know, America is cooking and eating very differently, and they love it. And they love exploring it, ” Simmons says. “There’s a passion (for food) in America that there wasn’t 10, 15