Smart Science in the Kitchen: Aaliyah Blackman’s Cooking Story

Aaliyah Blackman’s dorm room’s quiet efficiency mirrors her geology studies and cooking style.

As a third-year student, she’s aced transforming her modest space into a functional kitchen, her desk serving as a prep station. “People think I’m exaggerating when I say my desk is my kitchen, but you work with what you’ve got,” she says, laughing.

Her mini-fridge, stocked with The Best Dressed Chicken tenderloins, shows her organised meal planning. “First term, I spent too much on takeaway. Now I’ve got a system,” she says between lectures. For Aaliyah, her academic discipline connects to cooking: “Being a geology student who cooks makes sense — both need patience and precise timing.”

Sunday is her meal prep day, reflecting her scientific mindset. “I do different marinades with The Best Dressed Chicken — jerk seasoning, curry, garlic herb. The secret is prep work. In fieldwork and cooking, you need a plan.”

As a regional student, Aaliyah balances homesickness and independence through cooking. “Some weeks are better than others. During exams, I still grab junk food. But having proper meals helps me stay on track.” She recalls her mother’s wisdom:

“A good meal helps you think better.”