Cooking Club members huddled around co-president senior Kiersten Chuc’s kitchen table for their first meeting on Oct. 3. They took off their backpacks and sat down, laughing about the “sketchy” Ziploc bag filled with a few inches of white granulated sugar that senior public relations officer Suvan Hukkoo had brought.

“That’s all I had!” Hukkoo said in protest as more members pulled ingredients out of their backpacks. The plan for the day was to make pesto sandwiches, tomato soup and cookies. This meal is the first of many that the club plans on making this year.

Cooking Club was previously known as Baking Club, and made the switch to reflect the variety of meals cooked during meetings. The purpose of Cooking Club is to teach students both basic and advanced meals, and the club encourages members to submit recipes. Recipes from the club are compiled by co-president senior Leon Chen. Upcoming events this year include “Surviving College 101,” which will feature quick and useful recipes for incoming college freshmen, and “Cake Décor,” which will teach elegant designs for classic cakes.

Some of co-presidents Chuc and Chen’s favorite meals to prepare are chicken pot pies, pumpkin mousse and macarons. The chicken pot pie and macaron recipes were taken directly from Chen’s Cooking Club recipe book, and Chuc used the pumpkin mousse recipe from Country Living.