On our second to last day of jterm we spent the morning putting the final touches on our projects and practicing our presentations. We helped eachother by providing feedback and tasting eachothers dishes. In the afternoon a kindergarten class came to see Matt, Angela, and Julia make their Carmel whipped cream. The students all loved it especially when it was paired with chocolate ice cream! They were so excited to find out that science could be so fun and tasty! Next a first grade class came to taste and learn the science behind Bradlie and Arianna's microwave chocolate cake and espresso foam. They students learned how they used air to make the cake rise instead of baking side or baking powder. The cake was a big hit and many of the students enjoyed the espresso foam too!
The big highlight of the day was our trip to Marigold's Kitchen. We are everything from truffle powder to foie gras to blue cheese infused Asian pears. The staff was incredibly accommodating and made alternate dishes for those of us with dietary restrictions. It was very cool to see techniques that we had talked about and used in class being performed at a professional level. They used spherification to make vinegar caviar and maltadextren to make powers just like we did! We bonded over dinner and the shared experience of great food and great company! Tomorrow we will be finishing the presentations by welcoming more lower school classes and we will clean the classroom.
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