Cooking Demonstrations Offer Culinary Skills for Liberty Students

Liberty University students are getting a taste of practical culinary skills this semester, thanks to a series of cooking demonstrations led by Liberty Dining by Sodexo. With a focus on functional kitchen techniques, Area Chef Sarah Falls and District Chef Barry Spence have reintroduced these popular sessions, beginning with a workshop on soups and stews.

The first cooking demonstration, held on September 30, was a hands-on experience, where students were guided through the process of preparing their own dishes at individual stations in the campus catering kitchen. This new format allowed participants to practice chopping and peeling ingredients under the chefs' supervision, a shift from last year's focus on multi-course meal preparation.

“Our goal this year is to provide a more ‘how-to’ experience,” said Chef Barry Spence. “We want students to not only enjoy cooking with their friends but also take away skills they can use in their daily lives. ‘Stocks & Soups’ is a foundational class in culinary education, so it felt like a perfect starting point—especially with soup season approaching.”

The enthusiasm of the students made the event a memorable one. “It wasn’t just a lecture on thickening agents and chicken stock,” Chef Spence added. “They were actively involved—cutting, chopping, and whisking away, and they had a blast. Watching their pride in their finished dishes was the best part.”

One participant praised the experience, saying in a follow-up survey, “I enjoy the useful information the chefs share, so we know how to take what we are learning and apply it at home.”

With Thanksgiving approaching, the next cooking demonstration, scheduled for October 21, will focus on creating side dishes and desserts for students to bring to Friendsgiving celebrations. This tailored approach demonstrates Liberty Dining's commitment to providing educational and engaging programming that equips students with practical skills for life beyond college.