Boise State’s Wellness Services introduces Let’s Get Cookin’ classes curated by registered dietitian Emily Clay
Fresh out of the frying pan, savory scents fill the second floor of the Student Union Building as students sizzle into the art of expanding their palettes beyond the fast-food drive-thru. Skillet to flame, friendship seems to be whipping up faster than the dishes themselves as nutritional cooking classes enter Boise State’s itinerary.
Registered dietitian Emily Clay collaborated with Boise State’s Wellness Services to bring Let’s Get Cookin’ culinary classes to campus. With over 20 years in the field, Clay goes above and beyond with nutritional advice to steer Boise State students toward healthy eating.
“I want to get in on the front side of wellness,” Clay said. “Being able to catch things early and improve relationships with food, body image, building a healthy plate and those kinds of [things] is important to do on the front end; that can carry them through their life.”
Clay discussed the event’s mission to improve the diets and meals of college students with a focus on low-budget ingredients. She explained protein, fiber, healthy fats and carbohydrates are key to the perfect “combined plate” for sustaining energy levels.
“One thing [students] struggle with is low energy,” Clay said. “A lot of times, it’s remedied by eating a little more frequently throughout the day; we focus on balanced meals.”
From dicing vegetables to mixing sauces from scratch, Broncos boiled with excitement about their newfound culinary skills.
“I really love to cook,” third-year Biology major Marisa David said. “I wanted to brush up all of my skills and gain a better [background] on how I can make my food taste and look better.”
Hearty meatballs, homemade Tzatziki sauce and fresh pasta are just a few things on the expansive menu of the event. Out with the instant ramen and into the gourmet, students shared their experiences in the kitchen.
“I definitely didn’t know that it was this easy to make meatballs,” First-year Pre-Nursing major Isabella McRitchie said. “I was intimidated at first, but learning about all of the nutritional things you can add to your meal to make it more sustainable is so helpful. It’s super important to have a good nutritional foundation in college.”
Students highlighted the team bonding portion of the class, mentioning the event is more than slicing and dicing.
“There’s a lot of laughter and good vibes,” Fourth-year Psychology major Sharli O’Neil said. “Everyone’s smiling and communicating, really helping each other out and open to conversation.”
Students shared their gratitude for the opportunity to learn new skills to carry into their futures in the kitchen.
“Chef Roland taught me how to dice an onion the right way,” David said. “That was really cool, and was what I was really looking forward to learning.”
Finding inspiration in his mother’s cooking in his earlier years, Senior Campus Executive Chef Roland Cruz sees culinary as not only an art, but a place of gathering and sharing. As a member of the industry for 34 years, Cruz expressed his appreciation for student engagement.
“I like the fact that they ask me all of these questions,” Cruz said in regard to assisting beginners. “The fact that they ask me because they genuinely want to expand their knowledge — that’s amazing.”
Cruz commented on the supportive environment with accommodation at the forefront of each beginner-friendly class.
“I can’t tell you how many times I’ve made a [mistake] in 34 years,” Cruz said. “But that’s part of the process, you learn and you build that confidence and trust yourself. You’re in college, you can do anything.”
Students can RSVP for Let’s Get Cookin’ classes on the Boise State Wellness Services webpage. Future classes begin in spring semester of 2026 in the Jordan Servery room on the second floor of the Student Union Building.
