‘Rollin Up’ to Johnson Hall

This week Deacon Dining brought its popular Teaching Kitchen series to Johnson Hall, offering first-year students a hands-on lesson in the art of sushi making. In collaboration with Residence Life and The Forest, the monthly program continues its mission to connect students through food, culture, and community—one recipe at a time.

At the center of the action stood Chef de Cuisine Levin Funes, a familiar face from The Pit, joined by culinary team members Say Wah and Beh Mah, whose precision and artistry in sushi rolling captivated the crowd. With a laugh, Chef Levin introduced them as “the real sushi masters,” joking that his role was “mostly to talk a lot.”

Students gathered around as the trio guided them through each step—from the delicate julienne of fresh vegetables to selecting the perfect cut of Yellowfin tuna. Between demonstrations, Chef Levin shared the fascinating evolution of sushi, tracing its roots from ancient Southeast Asian preservation methods to its place as one of today’s most celebrated global cuisines.

As rice cooled and seaweed sheets were laid out, Say Wah and Beh Mah demonstrated their rolling techniques, transforming simple ingredients into beautifully balanced rolls. Encouraged by their mentors, students soon took their own turns behind the cutting boards, crafting veggie, California, and spicy tuna rolls topped with vibrant accents like vegan sriracha mayo, hoisin, eel sauce, sesame seeds, and wasabi tobiko.

Some students compared techniques, others cheered on their friends as their first rolls took shape. By the end of the session, what began as a culinary lesson had evolved into an experience of shared creativity, teamwork, and discovery.

Many participants left not only with full plates but with a deeper appreciation for the craft—and the confidence to recreate their sushi skills at home.

The Teaching Kitchen series continues to be a highlight of campus life, blending education, culture, and community through the universal language of food. For first-year students in particular, it’s a delicious reminder that sometimes the best college memories begin around the table.