Ripon College Days

A Ripon alum may have found a way to avoid the freshmen fifteen.

Emily Brooks, a 1997 graduate will be opening the Bridges Healthy Cooking School in Appleton this spring.

Scheduled to open April 20 on College Avenue, the school, Brooks hopes, will help people watch their weight by learning to cook healthy foods.

"Our mission is to teach people how to cook healthier and to combat the obesity crisis," says Brooks.

Obesity is a rising problem in the United States today. Nearly two out of every three Americans are overweight or obese. And it is becoming more and more obvious in children and the lack of knowledge about nutrition is the main culprit, Brooks says.

Brooks learned about the issue of obesity from experience, but also learned the technique to overcome it. "I lost close to 90 pounds just by choosing healthier foods and exercising minimally," says Brooks.

Brooks deems the solution to be a matter of critical thinking skills. "With basic information, you can make small changes day to day instead of one of those diets," she says.

After earning a major in culinary arts at Fox Valley Technical College, a passion for nutrition led Brooks to develop a goal for the Bridges Healthy Cooking School. "The whole goal is to enlighten our thinking about healthy options and that will create a domino effect, making people care more about the type of food that is offered," says Brooks.

Brooks hopes that by offering both morning and evening classes, it will create a more flexible or convenient schedule for the community. "We will have hands on courses and also demo classes where you can interact," says Brooks.

"Because each community is different, it's important to create something that will fit them and allow them to have the most success," says Brooks.

While Brooks plans on teaching younger kids the importance of nutrition by partnering with the YMCA she also is excited about informing college students. "One of the great things I can show people, especially college students, is how to make healthier food options and choices, and how to stay within a budget," says Brooks.

Unlike many other cooking schools, Bridges Healthy Cooking School is not supported by a vendor with the purpose of selling their product. "To our knowledge we are the first ever non-profit cooking school or healthy approach in the United States," says Brooks.

Preparing for the school's opening, Brooks says, "We are thrilled. It's exciting and an incredibly monumental task."

Not only will the school provide classes but it is partnered up with the YMCA and multicultural center to better the Appleton community.

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