Grace Arnold, a first-year marine science student at Stony Brook University, recently introduced her award-winning biscuits to the campus community through the Cooking from Home program. The initiative, part of SBU Eats, aims to connect students with the tastes and stories behind family recipes by pairing them with campus chefs.
Arnold collaborated with Regional Executive Chef Kevin Kenny to prepare her biscuits, which were served alongside split pea soup at East Side Dining. Reflecting on the experience, Kenny said, “Grace reminded me that food is a bridge between generations and communities. Working with her was a joy, and her biscuits were a beautiful example of how heritage and passion can come together to create something truly special.”
Arnold’s interest in baking began on her family’s dairy farm in upstate New York. She became involved in Cooking from Home after discussing her passion for bread-making with campus dietitian Laura Martorano. Inspired by both her mother and father’s skills in the kitchen, Arnold sees food as a way to unite people and create lasting memories. Her background includes Dutch, Irish, German, and Scottish roots.
“I like the time it takes to make something good; I like the challenge of learning how to make something new and I love when my cooking makes people happy because in the end that’s all that matters,” Arnold said.
Arnold joined 4-H at age seven and began showing cattle at fairs soon after. Many of her projects focused on baking; she earned a blue ribbon at the New York State Fair for her signature biscuits. She continues experimenting with new recipes today.
“In 4‑H, I loved giving presentations where I could teach a skill to the judges. One year it was paper flower making, the next it was how to make donuts, and another year I focused on solving plastic pollution using plastic‑eating bacteria. I’ve always been a curious person and I honestly never smile more than when I’m learning,” explained Arnold.
Now studying marine science at Stony Brook University, Arnold hopes to pursue research related to oceanography or bioengineering in the future.
Arnold’s participation in Cooking from Home highlights how tradition and curiosity can help build community on campus while sharing personal heritage through food.
