Loyola has some serious dorm room chefs, and Ramen noodles is no longer the fanciest dish on the menu. Some students are taking advantage of the kitchens in their residence halls to make dishes that could very well earn them a show on TLC despite the limited resources of a typical college student lifestyle.
From freshmen to seniors, students are making all sorts of dishes to satisfy their cravings of homemade foods. Max Welch, a music composition senior who lives in a Carrollton Hall apartment, experiments with a variety of dishes that range from breakfast to dessert.
“I make a lot of breakfast foods like eggs and French toast. We cook a lot of rice, too. I also bake a lot of pies, like lemon meringue pie, coconut pie, chocolate meringue pie and a lot of other things,” Welch said. “The reason I wanted to live in the apartments was because of the kitchen.”
While it is true that not every student has such a wide repertoire of culinary skills, something that proves to be popular among student cooks is baking. Allison Layman, a music education junior who also lives in a Carrollton Hall apartment, is also constantly cooking, but has a favorite specialty.
“I enjoy cooking but I love baking. I like sugar,” Layman said. “I bake lots of cookies. I make these pretty awesome orange sugar cookies using orange peel.”
The variety of dishes expands further when you add international students to the mix. Miguel Ãngel Flores, an international business freshman from Dominican Republic, may be new to Loyola’s campus, but he’s already taking advantage of the kitchens in the residence halls.
Max Welch’s finished Coconut Meringue pie (Tiffany Kudiwu and Shamara King)
