CSUSM’s Meal-Prep Demos Spark Culinary Creativity with Student Cougars

In a flavorful twist, Sodexo at California State University San Marcos, is introducing limited ingredient meal prep cooking demos led by Executive Chef Robert Garrity. This culinary initiative is designed to empower students with cost-effective and convenient meal prep solutions and ingredients readily available at Crash’s Market on campus.

The first demo featured Spam Musubi, a slice of grilled Spam sandwiched either in between or on top of a block of rice, wrapped together with nori in the tradition of Japanese onigiri.

Years ago, Sodexo initiated cooking demos to showcase low-cost meal ideas. Now, Chef Garrity is revitalizing this concept, ensuring students can attend demos featuring ingredients found on campus. No need to trek to the grocery store – everything they need is right at their fingertips.

Chef Garrity, with a rich culinary background including SeaWorld, Lego Land, and upscale restaurants, visited the campus market, Crash’s Market, to curate a recipe using locally available ingredients. The first selected dish, Spam Musubi, meets the criteria of being easily replicable.

Students who attended the demo described it as “informative” and “delicious,” highlighting the success of this campus-centric approach to cooking education. With plans for approximately two demos per semester, the program is poised for expansion based on growing attendance.

This initiative not only imparts culinary knowledge but also builds a sense of community by sharing creativity in meal preparation. The goal is to teach students how to sustain themselves with practical tips and tricks from Chef Robert.

The cooking demos take place at the Campus Way Cafe twice a month, with the next session scheduled for late April. As Galilea Delgado, a student attendee, expressed, “The demo was helpful, and I’m definitely coming with friends for the next one.”

Plans are underway to involve students even more by featuring a volunteer to conduct their cooking demo, adding a personal touch to the community-driven culinary experience.