Grad-Student Intercultural Cook-In (4pm) & Reception (7pm): Foods of the Black Diaspora

February 11

4:00pm - 9:00pm

Part of DU’s new Religious Inclusivity Initiative & in partnership with DU's Diversity Summit...

Foods of the Black Diaspora:

A Graduate Student Intercultural Cook-In

Mon., February 11, 2019

Cooking 4:00-7:00p.m. Location details shared upon RSVP

Reception 7:00-9:00p.m. West Dining Hall, Knoebel School of Hospitality Management

Meet graduate students from diverse backgrounds and from programs across campus as you prepare a sampling of some of the foods of the Black Diaspora with Chef Tim Downs-
then show off your newfound cooking skills at the reception, where your dishes will be served to students, staff & faculty from DU and beyond!

Not a DU grad student? Don’t have time to cook with us? Come to the reception!

Email [email protected] to RSVP
(cooking seats are limited to first 25 grad students; all are invited to the reception)


Part of DU’s new Religious Inclusivity Initiative, co-presented by CILCA (CAHSS), CJS, CLIE, CMES, Department of Religious Studies, DULCCES, GSG, IRISE, ODI.

With support from the Paul and Caz Eldridge Endowed Fund for Judaic Studies and Cultural Diversity @ DU, and presented as part of a new DU partnership with Interfaith Youth Core (IFYC) and the Association of American Colleges and Universities (AAC&U