Though it may not turn you into the next Bobby Flay, the Cuisine Club can help you become less dependent on your regular Chipotle burrito. And it all started with sponge cake. While hunting for a recipe, Muir senior Frances Tang stumbled upon a link to the University of Washington’s Cuisine Club. Intrigued by the concept of a student org for foodies, Tang founded a cooking club at UCSD by the end of last quarter.

Though she doesn’t have very much time to advertise her culinary cause, the Facebook group Tang created has already attracted 461 members.

“Many people who contacted me asking for information about the club were brand new to cooking,” Tang said. “I know some people who can’t even operate a rice cooker.”

Along with fellow founding members Warren junior Robert Holm-Kennedy, Marshall senior Ryan Seely, Marshall junior Victor Chun and Muir senior Christopher Auyeung, Tang envisions the club as a laidback environment for food lovers to get together and learn new techniques and recipies.

The club is organized into three main divisions: sampling different restaurants, holding culinary workshops and organizing potlucks that vary from comfort foods to foods of specific colors. The Cuisine Club’s next event will focus on creating pizzas and omelets according to different skillsets — from the amateur who burns water to the most seasoned epicure.

“It’s all about the members — we all learn together regardless of experience level,” Tang said.

The Cuisine Club’s Facebook group showcases an impressive photo collection of dishes prepared by the club’s members so far.

Their first event — an open potluck with one stipulation: No chips unless they’re homemade — was held a week before finals last quarter, and attracted around 10 to 15 attendees. People brought a diverse selection of foods, ranging from Spanish to Korean.