Junior Tim Dolquist shares his experience working as a student chef on campus, and currently as the student chef with "" -- a weekly cooking class offered to CU-Boulder students in the UMC outside听Baby Doe's Coffee & Bakery.
Tell us a little bit about yourself and your goals here at CU and beyond college?
I am currently a junior here at CU-Boulder studying communication and musical technology. I work as a student prep cook in the UMC kitchen helping to facilitate all of the food that is made for the Alferd Packer Grill and our UMC Catering Service. My goals in the kitchen are to learn as much as possible from our executive chef and the sous chefs that I work with, eventually reaching to use this knowledge to continue training in a professional restaurant setting.
How did you start to get into cooking?
I have been into cooking ever since I started watching what I would eat in high school. I wanted to be able to make quality food for myself, so I started to try to make my own meals. At first, I totally failed -- but after a good year of trying new things and coming up with healthier alternatives, I finally got the hang of things. When I started putting my talents to work at Libby Dining Hall my freshman year of college, I really turned up the heat. I made omelets in the mornings at Libby, contributing to the notoriously satisfying breakfasts that the dining hall was known for. When it was time to move on, I was recommended to take a spot in the UMC kitchen, and I have been there ever since.
What is your favorite part about teaching Ralphie鈥檚 Cooking Basics?
I really like the challenge of learning a new dish every week. Before each class, the executive chef and I will work through the steps to create our dish for that particular class. From hummus and devilled eggs to quinoa and guacamole, I have been learning a ton of great recipes that are usually pretty easy and cheap. I have really been enjoying it.
Why do you think it is important for students at CU to learn how to cook?
Learning to cook is a lifelong skill that has direct correlation to quality-of-life and nutritional benefits. The college student who relies on delivery food and Kraft Mac and Cheese is not contributing to their overall health and well-being like the student who forges balanced meals in the kitchen does. Cooking is an ability that will help you live better.
What has been the most valuable thing that being a student chef has taught you?
Preparation is a powerful tool. I find myself in a different situation every time Ralphie鈥檚 Cooking Basics comes around. Frequently my plans are changed to accommodate more or less people than expected, changes in the recipe, unexpected allergies that must be avoided or any other sudden concern. Although sometimes I struggle to keep up with the different demands, I know that with proper preparation I can be confident in my training.
Working in the UMC Kitchen has given me a great opportunity to learn as much as I can about the food and catering industry. As a part of the workforce, I have come to very much enjoy providing quality food to the students and staff of CU. In the future I plan to use these skills to create a career for myself.
Photo courtesy of the UMC.听Tim Dolquist, center dressed in white, helps students prepare deviled eggs during a recent "Ralphie's Cooking Basics" class.