Summer Career Connections Session 6, Day 5, Molecular Gastronomy
Hello Epicurean Adventurers and Families!
Goodness me where has the time gone! I can’t believe that the week has already come to a close, there were so many fun experiments and good memories to be had, I for one am so glad each and every student showed up with energy and exuberance and made this an incredible week.
Today was our final project day! I challenged the students to tap into their imagination and use the skills they learned this week to create a dish or two using at least 2 of the techniques covered in class. I also opened up a new option, foams, for this challenge! The dishes created were nothing short of incredible, ranging from a new take on BBQ chicken, to a deconstructed-reconstructed bacon-avocado toast, and even a culinary take on the color blue! I have included some pictures of the creations for y’all to peruse. Each group also developed a restaurant concept complete with a menu that they designed themselves and presented to the class at the end of the day. And also a huge congratulations to the team from “The Obese Bird” (a play on The Fat Duck restaurant by Heston Blumenthal) for winning the overall best dish with their avocado spread recreation.
I am so incredibly impressed and proud of each and every student this week, they took notes, led active discussions, and had productive experimentation sessions (even if not all the experiments worked the first time). They should all be incredibly proud of themselves for a job well done this week, and I hope they had just as much fun as I did!
Until the next culinary adventure!
Greg
