Held on Friday 16 May at UniLodge Kensington, the ‘SUPRA Cooking Workshop: Sushi & Ramen Edition’ offered students a hands-on experience in preparing nutritious, budget-friendly meals. Designed to debunk myths around healthy eating being expensive or time-consuming, the event featured guided cooking sessions for sushi and ramen, plus a refreshing smoothie made from watermelon and passionfruit.
Led by certified chef and nutritionist Stanley Cribb, students gained valuable insights into food preparation, sustainable practices, and affordable meal planning. The workshop also contributed 20 ESG Challenge points to attending CEMSies – students of the CEMS Master in Management program. Highly inclusive and educational, the workshop offered practical skills and built cross-program connections amongst attendees.
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