Discover Low-Cost, Healthy, Eco-Friendly Food with This NYU Club

Foodies unite for a cause in NYU CHEFs for School. “CHEF” stands for “Cheap, Healthy, Eco-Friendly Food”—the club’s mission is to provide nutrition education and instructions for affordable, healthy meal preparation to community members at NYU and in New York City. Members spread awareness about food access inequality and environmentally conscious food choices. In addition, they host celebratory events that bring the group together around their shared love of food of all kinds.

“In CHEFs, I’ve gained a supportive community of fellow food lovers and a platform to turn ideas into events, from workshops to service projects, while learning more about nutrition and sustainability,” says Annette Yoo, the club’s copresident. She is a junior majoring in Mathematics at the College of Arts and Science (CAS). Annette joined CHEFs to share her passion for food and cooking with others while promoting affordable, nourishing, and sustainable eating.

Over the past academic year, CHEFs members came together to roll homemade gnocchi in the NYU Food Lab with Club E.A.T., craft original mocktails with Bite Club, create edible dessert bouquets for Valentine’s Day, decorate gingerbread houses during the club’s Winter Fest, and more. “I loved the mocktail-making event,” says Annette. “It was inclusive, creative, and genuinely fun. People experimented with flavors and decorated drinks with garnishes. My favorite part was the ‘best mocktail’ contest, which brought out tons of energy!”

For Anna Kim, the club’s treasurer and a Chemistry major at CAS, Winter Fest was a highlight. “We had a competition where the maker of the best gingerbread house was given a Jellycat stuffed toy. It was super fun, and I met a lot of creative people.” And, of course, there were great snacks to enjoy!

Above all, a commitment to food education inspires NYU CHEFs’ vibrant events. The club’s free cooking classes and nutrition training provide practical skills for eating well on a budget. Farm tours shine a light on where food comes from, helping participants make informed, eco-conscious choices. Additionally, volunteer partnerships keep club members engaged with local needs. “Our mission highlights the food access inequalities which we often overlook, especially as students here at NYU,” says Anna. “The point of CHEFs is to teach community members about broader systemic problems, sustainability, and how our personal health is connected with the health of our planet. All in all, we want to equip our members with practical knowledge to become socially responsible leaders.”

Looking ahead, Anna and Annette can’t wait for another year of fun, meaningful, and food-filled NYU CHEFs for School activities. What’s on the horizon? Budget-friendly events that are open to everyone, collaborations with other NYU clubs, and larger themed workshops. Specifically, these will include “plant-based cooking demos and wellness nights that connect food, community, and sustainability,” adds Annette.

NYU students considering joining the club shouldn’t hesitate, she continues. “You’ll learn real, affordable cooking skills, meet a welcoming group of people, and contribute to meaningful service. No prior experience required—just curiosity and an appetite to try new things!”