Concordia students bond over a cosy cooking class, learning new recipes and creating community in this inaugural culinary event.
As temperatures drop and students settle into the fall season, Concordia’s International Students Office (ISO) invited students to warm up with their first cooking class, an event focused on learning cooking skills and creating comforting soups.
The session, held in the newly equipped sixth-floor kitchen of the Hall Building, offered not just a lesson in soup-making but also a unique space for students to connect, learn, and share a meal.
“We’ve always wanted to host a cooking class for students,” explained Delfine Lambert, ISO’s Office and Social Events Coordinator. “This was honestly more of a test run, but we’re glad we had a group show up. We’ll definitely continue doing this.”
Her excitement for the event was shared by the small but enthusiastic group of five students who attended, allowing for close interactions and hands-on guidance from the organizers.
One participant, Lina Diallo, a third-year psychology major, was thrilled to discover the event.
“I never know about the activities going on at Concordia, but this time, my roommate told me about it since she knows I like to cook,” Diallo said.
Another student, Mia Savage-Moquin, a sociology and anthropology major, had noticed the event on the academic calendar.
“I was really interested [in the event] because I love to cook,” She said, adding that she enjoyed the social aspect of the cooking class. “Cooking in a group setting is great because I enjoy teamwork and meeting new people.”
The session kicked off with an introduction to the event and an announcement of the soups: a classic vegetable barley soup and a vegetarian twist on the classic Quebecois split-pea soup.
The students separated into groups, each tackling a different recipe. Onions, potatoes, carrots, and celery filled the cutting boards, with a fall twist of squash added to the vegetable barley soup.
“Having a group to cut the veggies makes the prep go by so much quicker than when I’m making the soup myself,” Lambert said with a laugh.
To her surprise, most attendees already knew their way around a knife, with one student even showing off his chef-like knife skills.
The preparation was straightforward, allowing participants to relax and enjoy each other’s company.
“Spending my afternoon making soups and getting to know other students was definitely a good way to wind down as finals are slowly creeping on us,” Diallo shared.
The scent of sautéed vegetables wafted through the kitchen, attracting passing staff and students who peeked in, tempted by the delicious aromas.
While the soups simmered, Lambert offered personal cooking tips, suggesting ways to customize the recipes based on taste and dietary preferences.
“It’s a good way to use up the food you’ve got in the fridge. It reduces food waste and freezes really well for those lazy days,” she shared.
Reflecting on the class, Savage-Moquin said, “This cooking class definitely adds to the university experience. It’s a great way to make new friends and to feel like university can be more than just a place to study.”
As the soups finished cooking, everyone gathered to sample their creations, sharing bowls of the steaming, flavorful soups they’d made together.
“I think activities like this are super wholesome, and I wish more people knew about them. I’m definitely going to spread the word,” added Diallo.
The meal was more than just nourishing; it symbolized the shared effort and connections made during the class. Students left with leftovers and with a sense of accomplishment and the warmth of new friendships.
