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learn how to make something tasty in our demonstration kitchen



Recipe Demonstration
Private Teaching





Date: Tuesday, September 5th
Time: 3:00pm
Description: Spending too much money on breakfast from Starbucks? Save a couple dollars and learn how to make your own tasty egg muffin cups that are high in protein, easy to make, and are perfect for a breakfast or snack on the go. Plant based option available upon request.
Instructor: Danielle Samelson, Student Health Center Registered Dietitian

Register HERE 

Date: Wednesday, September 13th
Time: 1:00pm
Description: Start the year fresh with vietnamese spring rolls. Learn from SoVi executive chef Calvin how to make fresh vietnamese spring rolls made with shrimp, herbs, vegetables, and rice noodles wrapped in rice paper.
Instructor: Calvin, Executive Chef of SoVi

Register HERE 

Date: Wednesday, September 20th
Time: 12:30pm
Description: Get a sneak peek at an exclusive menu item for our new dining hall. This custom chopped salad features house grown microgreens and homemade dressing. Includes a take home grow-your-own microgreen kit!
Instructor: Allison, Sustainability Coordinator

Register HERE 

Date: Thursday, September 28th
Time: 3:00pm
Description: Latin American cuisine represents the diverse culinary traditions and foods across a vast region. This eating pattern promotes easy-to-prepare and affordable yet richly flavorful meals. Taste a sample of atole de arroz (traditional rice pudding) while learning how to create a Latin inspired balanced plate.
Instructor:Danielle, Student Health Center Registered Dietitian

Register HERE 


October 2023

Date: Wednesday, October 4th
Time: 11:00am
Description: I think we can all can agree that having a healthy, tasty breakfast within reach is a game changer on those busy mornings. These pumpkin pancakes are a great recipe to make-ahead and freeze so that all you have to do is pop them in the microwave. Not only will these pancakes save you a little cash during the week, they are also packed with protein which will help to keep you fueled until lunch. They are gluten free and packed with festive fall flavors, making them the perfect breakfast recipe to enjoy during the autumn months.
Instructor: Maggie, Dining Services Registered Dietitian

Register HERE 

Date: Wednesday, October 11th
Time: 1:30pm
Description: Are you and your friends looking for a fun event to welcome in Fall? Come join us in painting your own mini pumpkin! Enjoy a hot chocolate bar with all the toppings.
Instructor: Allison, Sustainability Coordinator

Register HERE 

Date: Monday, October 16th
Time: 3:00pm
Description: Beyond being known for it's health promoting qualities, the Mediterranean diet is a way of eating that encompasses traditional foods in countries surrounding the Mediterranean sea. Learn how to incorporate this eating pattern into your daily routine and try homemade hummus and tzatziki, two dips that provide a boost of protein and micronutrients to any meal or snack.
Instructor: Danielle, Student Health Center Registered Dietitian

Register HERE 

Date: Monday, October 30th
Time: 3:00pm
Description: With sweet potato season in full swing, it's the perfect time to use this classic root veggie as a filling and budget-friendly base for your meals. Learn tricks to bake sweet potatoes faster and get creative with trying out sweet and savory stuffing ideas that can be enjoyed for breakfast, lunch, or dinner.
Instructor: Danielle, Student Health Center Registered Dietitian

Register HERE 



Date: Thursday, November 2nd
Time: 12:00pm
Description: Join the campus dining dietitian and Chartwells divisional Chef Glenn in an immersive culinary nutrition education experience. Learn how to prepare a nutrient rich meal of omega-3 rich salmon on a bed of leafy greens topped with slivered almonds, quinoa, pickled onions and raspberry lemon vinaigrette.
Instructor: Guest Chef Chartwells Divisional Chef, Glenn Battern

Register HERE 

Date: Wednesday, November 8th
Time: 11:00am
Description: Ever wanted to try your hand at making pasta from scratch? Chef Chandra will guide us through an easy egg based pasta recipe that you can replicate at home. After cooking, we'll toss with fresh pesto, made with hydroponically grown basil straight from SoVi.
Instructor: Allison, Sustainability Coordinator & Chef Chandra

Register HERE 

Date: Tuesday, November 14th
Time: 3:00pm
Description: Thanskgiving is fast approaching! Whether you are a guest or a host, this demonstration will share tips and tricks to help you feel prepared in navigating food allergies and sensitivites during this festive feast. Learn how to remake Thanksgiving classics that are free of the top nine allergens and try a sample of a honey cornbread recipe.
Instructor: Danielle, Student Health Center Registered Dietitian

Register HERE 

Date: Wednesday, November 15th
Time: 12:30pm
Description: In the spirit of Vegan Awareness month, learn how to make delicious and nutritious chickpea truffles. This indulgent dark chocolate truffle recipe is vegan and gluten-free but you'd never believe it by their unbelievable fudgy texture. These truffles are also high in protein and low in sugar and make for a great mid-day snack or post-dinner treat!
Instructor: Allison, Sustainability Coordinator

Register HERE 



Niner Diners

Taking care of all of our on campus food needs, Niner Diners also partners with UREC to teach about nutrition, sustainability, and culinary techniques. Check out the event options above.

Student Health Center

Danielle Samelson, the Registered Dietitian from the Student Health Center, partners with us to teach in our kitchen and provide healthy and unique options in our demo kitchen. Check out her events above.




Come join Chef Calvin in the demo kitchen.
Chef Calvin

SoVi Executive Chef

Come join Chef John in the demo kitchen.
Chef John

Campus Executive Chef

Allison is the Sustainability Coordinator.

Sustainability Coordinator

Cindy is the Director of Board Dining.

Director of Board Dining

Maggie is the District Dietitian.

District Dietitian

Danielle is the Student Health Center Registered Dietitian.

SHC Registered Dietitian


Private Teaching Kitchen Events

Contact & Request

The UREC Demo Kitchen is the primary location for Teaching Kitchen Events. Please contact Maggie Sullivan (, Campus Dietitian, to schedule your event. In your email, include the date of your event and your choice of events from the options below. 

Limitations & Deadlines

The demo kitchen allows for a max of 15 attendees. For parties over 15 people, prices and location may vary. Payment is due 15 days after the event occurs. To ensure sufficient planning time, groups must schedule events two weeks in advance of their desired event date.

Hands on Teaching KitchenDurationPrice
This option provides each attendee with their own ingredients and 
prep stations. Attendees will be able to make their own meal 
in coordination with the Chef. 
45 - 60min$200
Cooking Demo with SamplesDurationPrice
This option provides a unique learning experience for attendees 
from the Chef and attendees are provided with a sample of the 
meal prepared by the Chef as well as a Q&A session with the Chef.
45 - 60min$100