UH Dining Services recently hosted a hands-on Teaching Kitchen at Student Center South,
spotlighting the health benefits of spices and beans. Led by Thompson Hospitality’s
Chef Michael Rivera and VP Beth Casey, the event welcomed 21 participants for a free
cooking class focused on accessible, nutritious meals.
“We want to promote learning through food,” said Alexcis Mendoza, district marketing
manager. “Teaching Kitchen is a free opportunity for our Coog community to cook and
connect.”
In partnership with Cougar Cupboard, UH Dining selects recipes based on pantry availability, ensuring students can recreate meals with ingredients they can access. Dietitian Susan Griffin, MS, RD, LD, also helps shape the menu to maximize nutritional valueSign-ups prioritize Cougar Cupboard users, with additional outreach to first-year students, social media followers, and advisory committee members.
“I don’t have a meal plan, so I have to cook,” said psychology major Brianna Bell.
“It was kind of a no-brainer to go.”
Participants created custom spice blends, guessed the origins of 11 bean varieties, and cooked a two-bean chili using induction burners and pre-portioned ingredients. Chef Rivera guided each step, emphasizing flavor and nutrition.
Griffin highlighted the chili’s benefits: 21 grams of fiber and protein per serving,
plus potassium, folate, magnesium, and iron. “It’s adaptable and uses pantry staples,”
she said.
After cooking, attendees gathered to eat and reflect.
“It was awesome to make your own spice blend and chili,” said Victor Banda, a construction
management junior. “Something new I’d never tried before.”
Staff Council members Trever Thomas and Genny Lee also joined in. “It’s a chance to learn from a chef and connect with others,” said Thomas. Lee added, “As a seasoned cook, I wanted to see what new tricks I could take home.”
Chef Rivera appreciated the enthusiasm. “Two tables had me taste their chili and asked for feedback. I’m looking forward to coming back.”
