by Rowan Hawkins, Arras Foundation Intern

Rowan HawkinsOn Monday, June 26th, the remote Arras interns from the University of Chicago joined us in South Carolina for a week to engage with local interns and staff and to better understand the community. Near the end of the day, after we formally introduced ourselves in person and got acquainted with one another in the flesh, we made our way down Main Street to Southern Dish 101 for an enriching cooking adventure with Chef Vershawn Gray, or Chef Vee. 

We walked through the door and stood in a large open area. Through a door in the back, I saw a glimpse of the kitchen. Curious, I walked toward the light and saw multiple cutting boards, packets, ingredients, and kitchen tools lined up neatly. I returned to the original space and waited for instructions. Moments later, Chef Vee came out, introduced herself, and led all 11 of us to the kitchen. We washed our hands and learned about how she opened her own business. It was interesting to hear that her son proposed the idea to cook, cater, and educate others through the culinary arts.

During our cooking class, we made Thai food. We made soup with sweet potato, chicken broth, and various other seasonings; grilled chicken with a peanut butter sauce; and a mango sticky rice dessert. Split into two teams, we began making the soup. We peeled potatoes, chopped lettuce, and dumped garlic, curry paste, and other ingredients into a pot. The delightful aroma filled the room. We enjoyed a lighthearted rivalry to joke about who made the better dish, but they turned out the same. After adding all the ingredients for the soup, we prepared the chicken by cutting it into slices and preparing the peanut butter sauce. It was nice that everyone encouraged each other along the way. I really felt like it brought us closer as a team. Once we got the chicken ready and on skewers, we watched Chef Vee grill them on the stove. 

While we cooked, her assistant set up tables and fancy water with cut strawberries and blueberries for us to enjoy. We plated our food and enjoyed a feast from the fruits of our labor. I enjoyed the flavors and textures of the food and the company of my peers. It was a valuable experience to learn how to cook something different than I normally would make. It also gave us, the local interns, a chance to connect better with the UChicago interns by giving us all a taste of some of the great things in Lancaster. 

by Rowan Hawkins, Arras Foundation Intern

Rowan HawkinsOn Monday, June 26th, the remote Arras interns from the University of Chicago joined us in South Carolina for a week to engage with local interns and staff and to better understand the community. Near the end of the day, after we formally introduced ourselves in person and got acquainted with one another in the flesh, we made our way down Main Street to Southern Dish 101 for an enriching cooking adventure with Chef Vershawn Gray, or Chef Vee. 

We walked through the door and stood in a large open area. Through a door in the back, I saw a glimpse of the kitchen. Curious, I walked toward the light and saw multiple cutting boards, packets, ingredients, and kitchen tools lined up neatly. I returned to the original space and waited for instructions. Moments later, Chef Vee came out, introduced herself, and led all 11 of us to the kitchen. We washed our hands and learned about how she opened her own business. It was interesting to hear that her son proposed the idea to cook, cater, and educate others through the culinary arts.

During our cooking class, we made Thai food. We made soup with sweet potato, chicken broth, and various other seasonings; grilled chicken with a peanut butter sauce; and a mango sticky rice dessert. Split into two teams, we began making the soup. We peeled potatoes, chopped lettuce, and dumped garlic, curry paste, and other ingredients into a pot. The delightful aroma filled the room. We enjoyed a lighthearted rivalry to joke about who made the better dish, but they turned out the same. After adding all the ingredients for the soup, we prepared the chicken by cutting it into slices and preparing the peanut butter sauce. It was nice that everyone encouraged each other along the way. I really felt like it brought us closer as a team. Once we got the chicken ready and on skewers, we watched Chef Vee grill them on the stove. 

While we cooked, her assistant set up tables and fancy water with cut strawberries and blueberries for us to enjoy. We plated our food and enjoyed a feast from the fruits of our labor. I enjoyed the flavors and textures of the food and the company of my peers. It was a valuable experience to learn how to cook something different than I normally would make. It also gave us, the local interns, a chance to connect better with the UChicago interns by giving us all a taste of some of the great things in Lancaster.