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Cooking for Coeds

3 lessons that changed the way a Jr. at the University of Idaho cooks.

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When I was in college at Syracuse University, I only cooked for one girl once. It was a great experience. Read more. It was after college that started cooking a lot more to woo women.

Cooking for women in college is on the rise. Phillip Farris, a junior at the University of Idaho shares his experiences cooking for coeds.

Why I’ll never approach dating the same again.

By Phillip Farris

For me, nothing says romance like a private date at my place. I love to cook. I love women. It seems more than logical to combine the two. Over the past few years, I’ve had the pleasure of cooking for women on numerous occasions, but I’ll never forget my first time.

It was freshman year and we met during an ‘eye contact’ exercise in a public speaking class (nothing says awkward like staring a chick down for 4 minutes). Maybe it was something about those big brown eyes, but it wasn’t long before I realized I wanted to take her back to my place and treat her to something special (salmon on a plank or course). Call it beginner’s luck, but we ended up having a great time, and I realized then that cooking wasn’t a just a useful tool, but a whole new tool bag.

That first date taught me three important lessons. The first of which is to be prepared. That is, have a game plan figured out BEFORE she arrives. The simplest way to not screw up a meal is to cook it sometime the week before your date. Doing so keeps the recipe fresh in your mind and gives you a chance to make sure you have all the ingredients on hand.

The second lesson is to do it your way. No two cooks are the same, so don’t be afraid to personalize the experience. The point of cooking for someone is to impress your date. The easiest way to do that is to be confident in your skills as a cook. Practice helps (rule number one), and once you have the basics down, it’s really fun to throw in a few flourishes. It doesn’t have to be anything fancy - one thing that gets me a lot of comments is the way I flip things in the skillet without a spatula. A few simple tricks can go a long way.

The third rule; timing is everything. This goes back to the first rule. Nothing is worse than getting distracted by a girl only to have the quiche you’re making for her scorch and smoke up the condo. Different dishes need to start at different times. In other words, don’t get too busy boiling water for the potatoes when you haven’t started defrosting the roast.

Three rules: Know the game plan, be personal, and time it right. That simple combination makes for a killer first impression. These rules apply to every meal I’ve ever cooked. In fact, they are pertinent to a lot more than the meal; they apply to the whole date. I’ve come a long way since that first night, thank goodness for big brown eyes and COMM 101.

Phillip is a Jr. at the University of Idaho where he studies Communications and PR. After graduation he hopes to do marketing work for a flyfishing guide company. Phillip says that his love of cooking stems directly from his dad, who is a New Mexico native, and who instilled in him a love for Mediterranean and Southwest cuisine. If he could pick one signature dish to cook on a first date, it would be Fajitas.


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