College Cooking How to become a Coupon Master.
Easy steps on how you can save money while still buying your favorite foods.
The Evolution of Diets.
How diets have changed over the years from interesting to even more interesting.
Kitchen Essentials.
Some of the most important things that are overlooked when putting stuff in your kitchen.
A dream Come True.
Chef Hocker tells the secret to opening your own resturant.
What’s Ahead Cover Story
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A Chefs Dream Come True
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Features
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Collegue Guide to Coupooning Top Ten Things You Need In Your Kitchen 185 Years of Crazy, Cuckoo & Weird Diets Dinner For Two
Ad Features
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Dawn: The King of Clean Valasic: The Crunch Worth Fighting For Kraft Parmasan: The Perfect Topping Luncahbles: For Your Inner Kid The Healhty College Cookbook Keurig: It’s Ready When You Are Aughin Fitness Center
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Fresh. Good. Hormel.
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The King of Clean
Editor’s Letter Dear Readers,
W
hen I first got off my meal plan my third year of college I struggled with the concept of actually making meals. That’s right I lived off of boxes of Mac and Cheese, Ramen and frozen pizza’s for about a month before I finally gave into my growing shopping bills and fatigue. From that point forward I decided I was going to actually cook my own meals, and by that I mean cook most of my meals (I still love my Mac and Cheese and Jacks Pizza). But how would I do that on a college budget and time frame, I was what I would call a busy call girl judging a full schedule, two jobs, an internship and multiple clubs. I did it by frantically searching the internet, including Facebook and Pinterest any spare second I had to find yummy looking meals that required limited time and a select number of ingredence. After starting with the basics for a few weeks, we’re taking creamy crockpot chicken and rice every other night, I started to grow my meal options and eventually made myself, into what I consider, a very good cook. I have great memories of walking into my apartment with an overwhelming smell of crockpot and oven meals that I could not wait to stink my teeth into. But it was a struggle to get to that point and I have decided that it could have been easier for me to start cooking if I would have had a guide on how to make easy and fast meals that I could make on my small college budget. That is why I created this magazine. My goal is for you to find the love of cooking I found, but in a much easier manager. I hope that you are able to find some recipes in this magazine that you want to make repeatedly and will want to share it with your friends and family. With Love,
Alicia A. Hinrickson
dawn does dishes.. so you don’t have to... 4
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The College Guide to Couponing
Put It Into Action
Statistics: In 2014 American’s saved $50 billion using coupons
25% of college students who live off campus use coupons
On average people throw away $5.7 billion worth of coupons a year
Get your coupons from different places: online, newspapers, social media.
Learn all the lingo.
Get organized. Use a baseball card holder or binder to hold them. Then pick a way to organized then (i.e. expiration date or category).
Manage your time. Pick a time and day to dedicate to couponing.
Buy in bulk. The key is to create a stockpile to last until you get another coupon.
Manage your stockpile. Create and area and make it fit neatly so you can keep track of everything.
Shop around. Don’t stick to one store. Go where the best deal is.
Shop where the sale is. Look at promotions online and in the paper and go where the promos are.
Only buy items you will use.
38% of students ages 18-23 redeem coupons
49% of internet users use coupons to save money
The Lingo
Where To Start BOGO
PSA
OOP
Buy One Get One
Prices Start At
Out of Pocket
Newspapers 6
Sunday newspapers have the most variety of coupons
Apps
Websites
Cellfire, Grocery IQ, and Saving Star are the top apps to save
Store websites list printable coupons so you and shop and save
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The perfect topping for every occasion.
The crunch is worth
Fighting For 8
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Top Ten Spotlight: Kitchen Essentals 2.Can Opener:
1.Crockpot:
Not everything you buy will have a pull lid on it. Save yourself the stuggle and buy one of these.
What is better than throwing some food in the pot, turning it on low and coming back after class and having your meal ready for
3.
Foreman Grill: Chances are you will not have a full grill but you might want to have some good quailty grill food.
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Spices: Spices can make or break your meal. They also last a long time so its okay to stock up at the start of your cooking journy.
6. Mandolin:
When you think fast this is the tool. To save yourself time cutting fruits and vegtablies use this handly tool.
4. Large Pot:
Noodles are essential. Get a pot that is large enought to cook all your noodle needs.
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Good Sharp Knives: Nothing is more annoying then when you need to cut up chicken and your knife is too dull to make it through it.
8. Sheet Pans:
One word, COOKIES, or any other of your sheet pan needs. You will be suprised how often you do use this.
9. Cookbook:
The best way to start making your own meals is to have a starting book. Ask someone your close to what thier favorite cookbox is and pick up a copy.
10.
Fire Extinguisher: Even the best cooks run into some issues in the kitchen. So save yourself by making the purchase of one of these bad boys and keep it somewhere close and handy (also don’t forget to check it once a year to make sure it is in good condition).
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let your inner kid out 11
Dreams Come True W
hen Matt Hoecker started taking basic cooking class in high school he couldn’t imagine he would ever get to start up his own restaurant, but with hard work and a passionate for being around and creating food combinations he is making that dream a reality. Matt is a graduate of the Culinary Arts program from Kirkwood University in Cedar Rapids, Iowa and he is currently the Executive Chef of the soon to be opened Factory City Gastropub in Riverfront Waterloo. Matt’s love for cooking isn’t like every other chef that you could talk to. He has a passion to make food that acts like it is from a fine dining atmosphere. Hence the name of his new restaurant. Factory City has to do with the location in Downtown Waterloo. This area was known for years as the Factory City and you can even city the name on many building surrounding the restaurant. Then comes the Gastropub. Sounds strange at first but when you discover the meaning of the word it all makes sense. Gastropub referring to making fresh foods all from scratch, which is what every dish from Matt’s kitchen comes out being. But the two words together and you get the Factory City Gastropub, the newest and one of the best tasting restaurants in Waterloo, Iowa. After countless jobs working at other restaurants, starting off while in college working as a sous chef at the Greek Restaurant Vernon, Matt found his passion and knew he wanted to stick with cooking and someday open his own restaurant. After getting into the hotel restaurant business right after college, working at the Hotel Kirkwood restaurant, Matt moved to Waterloo and accepted a job at the Hilton Garden Inn as an Executive Chef. While there Matt created menu items for guest at the hotel restaurant and cooked f
Executive Chef Matt Hoecker tells his story on how he made owning a restaurant go from a dream to a reality.
or any conventions and events being held at the Hilton Garden Inn. After a few years as the Executive Chef at the Hilton Garden Inn a job opportunity came up to work at the Red River Steakhouse in the Ramada Inn in Downtown Waterloo. With this opportunity Matt would also get a chance to be able to cook for guest at the Sullivan Brothers Convention Center across the street. Seeing this as a once in a lifetime opportunity, Matt took the job at the Ramada last October and it turns out that was the first step in make his lifetime dream a reality. After working at the Red River Steakhouse for a few months that change of a lifetime came up for Matt. His boss was leaving and Matt was offered the opportunity he had been waiting for, the change to create his own restaurant. Matt is now the Executive Chef at the soon to be opened Factory City Gastropub and that also makes him head of the catering department for the Five Sullivan Brothers Convention Center. Due to working in two different facilities simultaneously Matt has a great deal of responsibility on his plate. He is in charge of all the ordering, creating the menus, training and overseeing staff and he also cooks.
Chef Matt Hoecker in his kitchen at the Factory City Gastropub
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Left: The view from the side of the Factory City Gastropub kitchen that shows the large amoung of spices on hand to be used to create meals. Below: The dining room of the Factory City Gastropub.
Top Left: Hoecker and his Assisent Chef. Top Right: A chicken and potateo meal. Middle Right: A combination platter sample. Bottom Right: Chocolate Cake and Vanilla Ice Cream Deseret. Middle Left: A cucumber and onion salad with a vinaigrette dressing. Bottom Left: Fresh vegetable pizza on homemaid crust.
Right: The industrial sized bacon fryer used to cook the fresh bacon that is served everyday.
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The Factory City Gastropub is currently open for breakfast and dinner which puts Matt at work all day. Unlike most restaurants in the area Matt is focused on high quality fresh food all made from scratch. Everything that comes out of the kitchen is grown and produced locally and it is all made right on location induce the bacon and the sour bread. Matt also takes it on himself to finish the decor on every plate and take a small taste test to insure the food is the quality his customers expect and are paying for. When Matt isn’t preparing food for his restaurant he if focused on the guest at the Five Sullivan Brothers convention center next door. The convention center holds different events throughout the year including weddings, shows, and private corporate conventions. Each event requires a different set of meals and Matt is solely responsible for making sure all the food comes out right. They can have up to 1,800 people to serve during an event so it can take a lot of work to get everything done smoothly. “We never go into events blind,” Matt said. “We always have it organized at least a week beforehand so we know what to expect.” The biggest events for Matt at the convention center are corporate events because they normally last all week long and they get served breakfast, lunch and dinner. Foods for these events can vary between a buffet style or traditional plate serving where all the plates are prepared and plated thirty minutes before the meal is to start and then are taken the the guest as soon as they are ready for them. “Cooking at the convention center is fun because it is a whole different atmosphere than the restaurant,” Matt expresses. “Everything is made a lot faster but always with the same fresh ingredients and the quality I expect my food to be. Matt accomplishes the quality control by having two things, the first is his extreme organization skills. He plans everything out a week in advanced and then triple checks that he has everything he needs and that he knows where everything is at so he and his team can get to it when they need it. Secondly he thrust his staff. Matt has a small staff of about five chefs that
Top Left: Freshly cut bacon strips from the Factory City Gastropub. Middle Left: A slab of bacon fresh out of the fryer ready to be cut. Right Below: Fresh crescent rolls right out of the freezer getting ready to be cooked for customers. Below: Chef Hoecker shows how large the Factory City Gastropub’s fresh bread gets before they cut it into slices.
work together smoothly to get everything done in the manner it needs to be. To say Matt is proud of what is becoming of his new restaurant is an understatement as he told me that his favorite thing about his job was being able to finally see his visions coming together and for the first time seeing an idea become a tangible reality. On the flip side the thing his dislikes is the office work. “I don’t like office jobs so it is tough for me to have to do the ordering, inventory, purchasing and the schedule.” Matt said. “I would prefer to solely cook but it is part of my responsibility to do those other things.” Alought Matt started to cook food in high school his passion for cooking became a prime part of his life in college when he was taking 16 credit hours in school but working at least 40 hours a week at Vernon because he loved being around food so much. “Cooking gives me an adrenaline rush of sorts,” said Matt. “Some people like to skydive, I like to cook.” Since coming to the Ramada and working on opening a restaurant to call his own Matt feels as though he has gain a lot of new knowledge, skills and abilities in the last 8 months. “I have learned the full process of what it takes to opening a restaurant and all of the people you have to be in constant contact with such as the hotel owners, contractors and loan offices. I am also learned how to manage my time between both buildings and the responsibilities that they hold.” What is in the future for Matt? Right now his is focusing on the upcoming grand re-opening day for the Factory City Gastropub, which is set to be opened on May 1st, 2015. With this opening Matt will be able to fully introduce his fine dining foods to all his guest. After that he will take a major focus on keeping up with the restaurant but in the future Matt hopes to continue on with his dream and open up one or two attention restaurants with slightly different menus so he can please a wider variety of people.
“Some people like to skydive, I like to cook.”
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185 years of crazy diets that just don’t work 1903: Chewing Diet.
For better digestion and weight loss results you must chew each bite of food 23 times.
1934: Bananas and Skim Milk Diet
1994: Bacon Diet.
When the famous Dr. Adkins announced that fat was our frined and could help us lose weight bacon fans went crazy and thus the bacon diet began.
1961: Weight Watchers
1925: Cigarette Diet. To get a spike in sales
tobaccoo compnaies, such as Lucky focued on the “discovery” that cigarettes will help you lose weight due to resistenting cravings for other “not good” food.
introducest eating managment idea. Still around today WW is one of the top dieting programs out there. They key is to have a healthy combination of food and exercise.
2003: The South Beach Diet.
This diet “ditches” the white stuff. It’s a clean diet that eliminates sugar, flour, bake potates and instead focus on lean foods and unsatured fats.
1975: Cookie Diet.
Created by a Florida doctor using a mix of “secret amino acid protein blend” this cookie is suppose to help you contorl hunger.
1830: Graham High-Fi-
ber Diet. In order to generate graham cracker sales this diet emmerded stating it is an easy and delisous food to help you lose weight.
1996: Eat Right for Your Type Diet.
This diet uses your genetics to figure out what food and exercise plans are the best for you to lose weight.
1950: Cabbage Soup Diet. Dubbed one of
the easiest diets to do because you are able to eat as much of this soup as you can handle for seven days which is said to allow you to lose up to 10 pounds.
2013: The Sonoma
1976: Sleeping Beauty Diet. Some
may think the best way to lose weight is not to eat. But thats not healthy.. unless you’re asleep. This diet sedates people for several days to supress hungry and lose weight.
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Diet. This diet focuses on “power foods” that are considered the best ones for you to eat and you can only eat those foods.
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Left: Lindsey tries to decide how many noodles they want for their meals. Middle: You cannot have Spaghetti with warm and smooth tomateo sause.
Photo Essay by Alicia Hinrickson
Right: An important part of cooking spaghetti is stirring it so it doesn’t stick.
Right: The friends laugh over the days events while they wait for their food to cook.
Far Right: After waiting for the oven to heat up Shelby places the bread in until it is golden
Bottom: Shelby struggles to fit all of the noodles into thier tiny colander.
Top: Shelby places the premade garlic bread on a cooking sheet. Far Left: Once a week Shelby Janssen and Lindsey Pederson make a meal together. Left: Tongith they decided that they wanted to make spaghetti and garlic bread.
After about 30 minutes the two get to enjoy the meal they created.
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Includes: 1. 120 quick and easy reciples that will make your mouth water. 2. Step by step guides on how to prepare the food. 3. Complete shopping list to keep your kitchen stocked. 4. Cooking tips from pros such as Rachel Ray and Guy Fieri.
Order yours at: www.collegecookbook.com
Take a break Learn to cook
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It’s Ready When You Are
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M
IN S
My mother in law made some pumpkin pies one year and we left to go to see a movie and the boys was suppose to watch the pies and the dog but they left for a little bit and when us girls got back we found one and a half pie not eaten and she made four pies and there is the dog laying on the floor with two empty pans and the half looking at us like the pies are awesome but now my stomach hurts. -Tamera G.
Me and my four friends were craving spagettii one night and none of us had actually made it before. We didn’t know how much we needed so we cooked 4 boxes of spaghetti for 4 people. We had a LOT of leftover noodles. - Whitney S.
I was in charge of making a pumpkin pie one year for Thanskginving and I completelty forgot the sugar! Lets just say that we have bought the pie from the store ever since. -ChandlerH.
The A
kitchen E s
I was making a roast one night and when I went to make my gravy...instead of adding corn starch to thicken it I put baking powder... it looked like a volcano erupting C a r i H .
I was trying out a new receple for making apple chips and the directions didn’t have a time to cook them for. I assumed it would take close to an hour to cook them through... I was wrong. Ten mintues into it I opened the oven to check on them and they were black and a bunch of smoke poured out. -Rachel L.
I was making apple dip one afternoon and I was using my roommtaes hand mixer for the first time. The speeds were very different from what I was use to so I turned it to five not knowing the power of it. I ended up getting cream cheese all over the kitchen. I don’t think I have touched the mixer since then. Rachel P.
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