Soft jazz plays as chef John Eisensmith, cooking coach at Duke and professional chef by training, puts on his apron. A spotless station in front of him, he has a small legion of ingredients neatly stacked and organized within an arm’s reach. Within two hours, Eisensmith, along with a handful of students in his cooking class, will have produced pizza, Greek salad and garlic knots. For many beginner cooks taking to their respective stations, there’s a feeling of excitement, mixed with apprehension.