The Chemistry Graduate Student Organization and the Food Science Club teamed up to hold an event based on the chemistry behind cooking on Thursday night. Their event, “Cook with Chemistry,” was held in Presidential Village 1 in the seventh floor kitchen and drew a crowd of about 30 people.

Members of both the Chemistry Graduate Student Organization and the Food Science Club prepared a meal and educated attendees on different aspects of chemistry occurring in each dish as they ate.

The main course consisted of a “super” salad, bruschetta, steaks, chicken, hamburgers and mashed potatoes and was served buffet-style. For dessert, the group baked a variety of cookies and explained their baking process to the crowd at “Cook with Chemistry.”

Pandora White, president of the Chemistry Graduate Student Organization, said the idea to hold an informational cooking session came out of a group discussion and that the goal of it was to give a background on the foods’s ingredients and of course, the chemistry involved.

“I feel like [the people that come] will get more interested in the science and it will make you more conscious of the science [behind cooking],” White said.

Event attendee, Max Manayan, is biology major at the University and also attended the last Food Science Club meeting. He said he has been happy with the events so far and enjoys going to them.

“I thought it was a good event and I would come again if they had another,” Manayan said.

Madeline Gibson, president of the Food Science Club, said she was pleased with the turnout at “Cook with Chemistry” and the meal. Overall the event went better than she anticipated and she thinks the coupling of the two organizations is nothing but beneficial for the future.

“I think the best thing an organization can do on this campus is partner with another one for a common goal,” Gibson said. “I think that makes [the organization] stronger every time.”