Transitioning from having meals cooked for you to cooking yourself can be overwhelming and challenging. Our workshop, "Preparing Simple & Affordable Meals," hosted by Darren Clay, Executive Sous Chef and Gloria Sun, Residence Dietitian and her Nutrition Education Team (NET) went over some helpful tips for aspiring chefs on campus. Whether you are learning to cook for yourself or just looking for general tips, the accompanying blog piece to the event will surely be of use!
Who is Executive Sous Chef Darren?
Chef Darren used to be a professional culinary instructor in Vancouver, and he has proudly been the Executive Sous Chef of Residence Dining at UBC for over four years. View his Q&A here.

What was the workshop about?
The workshop was held on campus this past term at Vij’s Kitchen in the Food, Nutrition and Health building, which is a kitchen with 6 equipped cooking stations. Students were divided among the stations, and each had access to their own equipped cooking space. Throughout the session, Chef Darren provided instructions on safe knife- handling techniques and guided students in preparing a simple yet and delicious plant-based meal: stir-fried tofu and vegetables. You can find the recipe near the end of the blog post.

Tips on preparing simple and affordable meals
- Incorporate more plant-based foods into your diet. For example, tofu, legumes like lentils and chickpeas are much more affordable than meat and provide high nutritional value.
- Buy fruits and vegetables that are in season more often. Not only are they usually cheaper, but they also taste better and are more nutritious.
- Conventional produce contains the same nutritional value as organic, so buying conventional is definitely a cost-effective choice!
- Plan your meals for the week and make a shopping list before you go to the store. Stick to the list to avoid impulse purchases and aim to buy only what you need.
- Prepare meals in large quantities and portion them out for the week. This saves time and ensures you have home-cooked meals ready, so you don’t need to eat out or order online.
- Fridge or freeze leftover ingredients after cooking so they can last longer! This helps to reduce food waste and utilize your grocery list to its fullest potential.
Useful cooking tips from Chef Darren
- Always keep your station clean and tidy. A clean workspace helps prevent cross-contamination, for example, between uncooked chicken and lettuce for salad. It allows you to work more efficiently, as you can easily find ingredients while cooking.
- Using a dull knife is more dangerous than a sharp knife. With a dull knife, excessive pressure is required to achieve the desired cut. This can lead to loss of control and increase the likelihood of the knife slipping and causing an injury. A sharp knife cuts cleanly and easily through food, providing better control over the cutting process.
- Cook food ingredients with more flavour first. Aromatic ingredients, like onions and garlic, can contribute aromatic compounds to the dish. Cooking them first releases these aromatics, creating a pleasing scent and taste that can enhance the dish!
- Did you know garlic purchased with and without peels differ in flavour? Peeled garlic cloves from supermarkets are convenient to use, but they have lost lots of flavour. Using locally grown or unpeeled garlic and peeling before use, can be a great way to add a strong garlic flavour to your dish by only using a small amount!
- Did you know the easiest and safest way to remove ginger skin is using a spoon? Press the edge of a spoon gently against the skin, then pull down. This method allows the skin to come off easily, preserving as much of the ginger inside as possible.

Food security resources on campus
UBC has a variety of food security resources on campus available to students. For example, AMS Food Bank in the UBC Life Building offers complimentary non-perishable foods and personal hygiene supplies. If you are experiencing financial barriers, you can apply for UBC Meal Share program, which includes non-repayable funds to access food at UBC. Agora Café in MacMillan building and Sprouts in Life Building provide affordable, healthy and local food choices for students. You can find more information here on the UBC Food Hub website.
Takeaway
After reading this blog, we hope you have learned some helpful tips on preparing simple and affordable meals, new cooking techniques and feel become more comfortable cooking for yourself. Like any skill, cooking becomes easier and more enjoyable with practice. By preparing meals at home, you can have control over ingredients, portion sizes, and overall costs.
Over time, you'll you will develop more confidence in the kitchen and have fun trying with new recipes.. Whether you're a beginner or an experienced cook, there's always something new to learn and explore in the world of cooking. So keep practicing, and you'll you will continue to improve and find joy in the culinary arts!
We will be hosting another more cooking demos and workshops next term. If you are interested in joining or would like to see the latest updates on Chef Darren's culinary delights, please feel free to follow UBC Food Services on Instagram @ubcfoodie and keep a look out at our events calendar.
Recipe
Sauce
Ingredients:
75 ml soy sauce/tamari
1 tbsp sesame oil
1 tsp rice vinegar
1 tbsp honey/maple syrup
2 cloves garlic (minced)
1 Tbsp ginger (minced)
Pinch of chili flakes
Method:
- Mix all ingredients well.
- Can be stored in the refrigerator sealed for 1 week.
Sir-fry
Ingredients (feel free to change as you like!):
Garlic cloves
Ginger
Onion
Carrots
Bell pepper
Mushroom
Celery
Cilantro
Tofu
Green onions
Chopped peanuts
Method:
- Cut the vegetables into desired shapes.
- Heat the frying pan, and add some oil.
- As the oil heats up, add garlic, onion and ginger into the pan.
- As the flavour develops, add the rest of the vegetables and tofu.
- Use a turner to move ingredients around and ensure even heating.
- As the vegetables get soft, add sauce.
- Continue to cook for about 1 minute, add green onions or chopped peanuts for decoration.
- Enjoy!
