Vandy Cooks: ‘Treasures from Land and Sea’ Jan. 11

Join chef Brian Cochran and registered dietitian Emily Svennevik as they transport Vandy Cooks participants to the Mediterranean through a culinary presentation on Wednesday, Jan. 11, from 5:30 to 6:30 p.m. at the Vanderbilt David Williams II Recreation and Wellness Center.

Cochran is a native of Middle Tennessee and has worked in culinary hospitality for 23 years. His apprenticed in the classical French school of cooking. In 2019, he joined Vanderbilt University Campus Dining after many years in casual and fine dining restaurants, a private club, catering and education. Cochran is drawn to Mediterranean cuisine because of its fresh, nutrient-rich ingredients and simple preparations that result in a plant-forward diet bursting with color and flavor. Recipes for this demonstration will include chickpea and lentil Fattoush Salad, pan-seared cod with Mediterranean sauce and vegan cassoulet.

Svennevik is a Nashville native who began her role as campus dietitian in summer 2022. Prior to this, she was the dietitian for the Vanderbilt Athletics dining room. Svennevik has a bachelor’s in kinesiology with a minor in nutrition from the University of Tennessee and a master of public health in nutrition from the University of Michigan. Her view on nutrition is one that focuses on balance and remembering that food is fun and should not be feared.

For those with food allergies who plan to attend, please contact Marilyn Holmes regarding the ingredients used for these recipes.

Vandy Cooks is provided monthly by the David Williams II Recreation and Wellness Center to support healthy eating through cooking presentations featuring the many aspects of food preparation.