Carolina Alumni Review - May/June 2007

Hobbs has encountered students who don’t know how to deal without pancake mix or microwave popcorn. “If you really don’t know how to cook, sign up for a cooking class,” she suggests. “It’ll help you gain confidence in handling kitchen equipment and spur some creativity about what you might be able to make for meals.”

Mastering simple home cooking can help the budget of a young professional just starting out, Hobbs notes. “The average American spends 40 percent of their food budget at restaurants. A lot of the foods that support good health are low cost — like beans, whole grains, pasta and rice. Fresh vegetables can be more expensive if they’re organic, but they’re certainly less expensive than eating out at restaurants.” Foods such as meat and high-fat dairy products are relatively expensive — and they’re the ones that can contribute to health problems. Cutting back on those can be good for both body and budget, Hobbs says.

Those who cook with enthusiasm tend to see the process as a voyage of discovery. “When you’re first out on your own and have to choose menu items and do the grocery shopping, you start with what you’re familiar with and then branch out,” says Guenthner, who has loved cooking throughout her life. She also says she’s attentive to nutrition, especially now that she’s expecting twins in July.

“You have to balance the demands of work and the desire to enjoy a good meal. When I have children, I want them to have a very positive relationship with food and enjoy not just the food but the family time. Food is a basic survival need but also one of the most emotional subjects in people’s lives. I want that for my family, to be very positive and healthy.”