Student Spotlight

A steak sizzling in the pan. The sound of chopping vegetables on a cutting board. The crunch of the very first bite. Eating food is an experience like no other — bringing people together around the table.

Those are the sounds in the kitchen of Taste at Southwest Minnesota State University. The restaurant showcases locally-sourced products in a student-centered operation. From servers to kitchen staff, students are responsible for all aspects of the operation. One of these students, Iasiah Cernohous, has more than one finger in the pie. How can you get a seat at the table? Cernohous shares her experience about how the addition of Taste has created a truly unique hands-on experience for her.

Cernohous is from Rochester, Minn. Her major is Culinology, with minors in Marketing and Nutrition. “These degrees work well together, balancing each other,” she said. Cernohous is inspired by food science, figuring out how and why certain flavors blend. Being able to understand the physical, biological, and chemical makeup of food allows her to have a deeper understanding of what she is cooking.

“My degree gives me the background to not only strengthen my cooking skills, but also learn about the science behind food. In the future, I will be able to compete for jobs against those who have food science backgrounds.”

Her favorite foods to cook are macarons, ice cream, and pho. She enjoys the creative freedom that comes with all these dishes — being able to take something so simple and turn it into something unique is a challenge she embraces. Cernohous’ favorite part about the Culinology program is the fact that it is a progressive, all-around major. You begin with food science, and, as the program progresses, you build into culinary arts, she said.

Cernohous’ experience at Taste has made her time at SMSU more meaningful. “I love being able to be creative with recipes, voicing my opinion on things, and collaborating with chefs and other students on recipes for the menu. It is a truly remarkable experience.”

Knife skills, line work, prep time, and front-of-house training are all things that she is learning behind the scenes in the Taste kitchen. Cernohous enjoys practicing alongside her classmates and enjoys the overall cohesiveness of the program. “I enjoy being surrounded by likeminded and driven people; it makes the days that much better.”

Her dream job is working in product development and research. She also enjoys “limited edition” and seasonal items, which allow her to use her natural curiosity and food science skills. “I love the creativity of the industry. Being able to do something different every time I get to work with food is quite the experience.”

All meal options at Taste consist of four courses — starter, salad, main and dessert. Cernohous said there are unique challenges coming up with different course ideas. “I’ve never done a course menu before, but this new experience is definitely preparing me for the future.” Her main responsibility at Taste is the grand finale—desserts. She loves being able to create that lasting final impression.

Cernohous’ advice to people who are timid about pursuing a career in cooking? “If you like science and you like cooking, go for it.”

Her attitude towards cooking reflects her drive to want to be the best she can be. There is no doubt that she has a passion for cooking and is making her mark on the Culinology program at SMSU.

Story by Annika Freiburger ‘21, Graduate Assistant in the SMSU Communications and Marketing Office. Photos by Adam Henning. Photos above: Iasiah Cernous in the Taste kitchen. A sampling of her seasonal macarons.