Rachel Prokupek (center) is the culinary director of the student-run magazine Penn Appétit, which just published the 21st issue. She is leading the staff to create a first-ever Penn Appetit cookbook, Whisk. Photo by Eric Sucar.
Rachel Prokupek was rolling out pastry two years ago, pursuing a culinary degree at Le Cordon Bleu in Paris. Now the University of Pennsylvania sophomore is rolling out the first cookbook, Whisk , for food magazine Penn Appétit. As culinary director, Prokupek is on the 16-member board of student-run Penn Appétit, produced each fall and spring semester. The 21st issue was published this month and will be available online. A limited number of print copies of the free magazine will be available across campus as well. The Penn Appétit team of 65 students also puts out a robust blog with restaurant reviews , recipes and social media posts. And, of course, there is a cooking club.
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