HUDS: Food Literacy Project

Meals just like mom used to make, if she made 25,000 meals per day. Our classically trained chefs cook from scratch, using fresh, seasonal, whole ingredients and a lot of love.

HUDS knows food. From our executive and sous chefs, to our general cooks and receivers, we spend every day with food. We cook from scratch in the classical tradition, but we keep up on the latest technology, too. Everything we do is focused on preparing and serving the best food we can. We want to share some (not so) secrets of the food preparation world that we live in.

Take a peek inside our operations. Find out how every House gets the same soup and meet our talented culinary team.

HUDS can help. Every spring we run two four-session classes in cooking basics. Four nights, two knives, one fish, bunches of vegetables, and knowledge that can keep you full and happy. Plus keep an eye out for more one-shot classes on various topics this fall. Click below for class schedules.

Whether you're faced with cooking for yourself as a summer intern, recent grad or longtime kitchen-fearer, everyone could use a little guidance in the kitchen. Look here for tips on how to stock a pantry and outfit your kitchen with the basics.

Do restaurant menus read like a foreign language? Don't want to ask the waiter what gremolata is? Ever wonder what the item titles mean in the dining hall? The culinary world has it own jargon, and the Food Literacy Project would like to clear up some of the mystery.

Reading about food is definitely not the same as eating it, but these books come close. Entertaining, informative, and just plain good reads.

BY ANY OTHER NAME...
The phrase "in a pickle" was first introduced by Shakespeare in his play, The Tempest. The quotes read, "How cam'st thou in this pickle?"