Fort Schuyler Magazine Fall 2021

I f cuisine is your calling, the Cooking Club is ready to serve flavor filled dishes on Sunday evenings. This club held its first meeting in the kitchen of Admiral and Kim Alfutis and its members were not disappointed with the bountiful outcome. Club members contribute to the cost of purchasing the ingredients and work with Head Chef Imani Santos, 1/C (Marine Transportation) who guides them through the preparation and cooking process. Santos worked at her grandmother’s restaurant in her native Dominican Republic as a child and learned to whip up a variety of traditional Latin dishes. When she moved to the U.S., Santos then learned to cook soul food and the rest is culinary history. The club meets in various faculty houses to cook their meals. “Awesome people invite us COOKING CLUB

to their houses and that’s where we wreak havoc for a few hours and eat a good meal,” said Cooking Club President, Tor Stumo, 1/C (Mechanical Engineering). The group plans to incorporate theme night for each meal they concoct. “Even though we all cook, we want to learn different things, cook different foods, and try different flavors to broaden our horizons.” Their first meal was Caribbean with a twist of Soul Food consisting of fried plantains, garlic bread, bruschetta, backed mac and cheese, empanadas, spicy shrimp spaghetti pasta, and tomato pasta medley (vegan and gluten free). “Cooking is comforting to me and reminds me of being back home,” said Santos. Follow the Cooking Club on Instagram at @maritime. cookingclub.

16 Fall 2021 Fort Schuyler