Calling all Chefs, Grill Jockeys, Slop Slingers, Sauciers, and Foodies!

 

The Texas State Grad Forum is putting together a cookbook that represents the intersection of our student body and the foods they make. Write in to be a part of this collective menu, and represent your unique heritage and culture by adding your recipe to the rail. No meat? No carbs? No nuts? No problem! Nothing gets 86’d, all dishes are welcome! Feel free to write in your personal relationship with the cuisine and what it means to you. Join in with your TXST brigade as we braise, brine, and boil our way to a closer back of the house community.

 

Eat ’em up (literally),