For their final assignment, the students formed teams and received case studies of fictitious patients struggling with different ailments. Each team needed to make a main dish and a side dish designed to help their patient.
They moved through the kitchen with swagger, but that wasn't always the case.
"Before this course, I wouldn't say I was much of a cook at all," said McKenna Campbell-Potter, 23, a medical student. "I am becoming more confident."
Her patient was "Maria," a woman struggling with her weight. Maria worries about heart disease and has tried several diets in the past without success.
Campbell-Potter and her teammates surfed the internet for dishes from the Mediterranean diet. They settled on making pan-seared salmon with tzatziki sauce and mashed cauliflower with garlic and herbs.
The salmon, high in Omega-3 fatty acids, uses healthy fats to add flavor and make the patient feel full, she explained. And the mashed cauliflower is a healthful alternative to mashed potatoes.
FILLING STOMACHS AND A TRAINING GAP
Campbell-Potter said she took the class after hearing rave reviews from previous students. She also hoped it would fill a void.
"Our medical education really lacks nutrition education," she said. "We don't learn what a patient should eat. This class helps to set the framework for that."
At a nearby station in the kitchen, Wang was busy slicing carrots into matchsticks.