Chef teaches KSU seniors to cook before graduating

Megan Corder

Fettuccine Alfredo with Broccoli


– Water (1 and 3/4 Quarts)

– Salt, kosher (7/8 Teaspoon)

– Fettuccine, dry (7 and 1/8 Ounces)

– Canola oil (1 and 3/4 Teaspoon)

– Ice cubes (1 and 3/4 Cup)


1. Bring water to a boil.

2. Add salt and stir water vigorously. While water is still moving, add pasta. Stir pasta several times to separate while water returns to full boil.

3. While pasta is cooking, get the ice you will need to chill the pasta.

4. Taste pasta to test if it is done.

5. When cooked, drain water immediately. Cover with cold water by several inches.

6. Add ice and stir gently to thoroughly chill pasta to 40 degrees or below.

Skim off any unmelted ice with a skimmer or strainer. Add oil and then drain water thoroughly. Toss gently to distribute oil.

7. Store pasta in covered containers, refrigerated, at 40 degrees or below.

To reheat pasta, place into a basket and plunge in rapidly boiling water.

8. Reheat to 165 degrees for at least 15 seconds. Pasta will reach temperature in about 15 seconds. Use 1 gallon of water per half of cooked pasta.

9. Drain and transfer to 2” hotel pan or desired service vehicle.

Shelf life: Eat within 24 hours!

Tips from Chef

-Plan your meals for the week. Shop for the items for those meals.

-Label your food when you freeze it.

-Freeze your vegetables.

-Buy your vegetables in bulk.

-Go to local Farmer’s Markets.

-Wash your hands.

“Certified Executive Chef John Goehler mesmerized senior Kent State students with his demonstration at the “Learning to Cook 101” event Friday hosted by the Alumni Center.

“Goehler, senior associate director of dining services, taught students how to make homemade fettuccine alfredo with sautéed broccoli. He also gave students tips on saving money for food.

“Carrie Circosta, assistant director for alumni relations, said that the event was designed to teach seniors skills for life after graduation.

““[Eating on campus] is very convenient, you can go the Student Center,” Circosta said. “But actually being able to cook and make that last throughout the week will help you save money.”

“During the event, Goehler gave tips on ways for students to stretch their food dollars.

““You have to shop the deals,” Goehler said. “Don’t get those vegetables that are in the bag. The shelf life on those is a lot less than getting a head of romaine, washing it and chopping that up.”

“Goehler also said that students should buy products in larger quantities and save them.

““Buy in bulk, buy carrots that you need to peel, buy celery that you need to wash, broccoli in heads that you need to cut up,” Goehler said. “Anytime you buy something processed, it is going to cost you more money.”

“Goehler said to students that they should not follow recipes rigidly when cooking. Instead, they should focus on what tastes good and try recipes even if they turn out badly.

““You have to remember that cooking is an art and baking is a science,” Goehler said.

“Mitchell Edwards, senior computer science major, said he attended the event to learn about cooking. He said he plans to use Goehler’s tips on cooking.

““I liked his tips on saving money, planning stuff out for the week and his ideas on just making it all at once instead of making it little by little,” Edwards said.

“Goehler also suggested that students plan their meals out at the beginning of the week. He said that shopping with a purpose will keep students from buying processed foods they don’t need.

“”If you are going to freeze [your food], you are going to recook it later,” Goehler said. “So you may want to undercook it a little bit.”

“Jason Rinne, senior accounting major, said he looks forward to using the skills he learned for life after graduation.

““I didn’t know what a roux was, or how to cook vegetables,” Rinne said. “I’ll be cooking [the recipes learned] next week.”

“Circosta said that the Alumni Center got the idea for the event from surveys after a previous event. She said she believes the event was a success and that several students recommend Kent State adds a cooking class.

“I feel like everybody learned at least one thing about how to cook,” Circosta said, “or at least walked away knowing some things that they could do to help save money in terms of how they shop.”

Contact Megan Corder at [email protected].