As part of our commitment to offering a varied curriculum which links into future careers, the Science department are running several chemical cookery sessions for all Year 7 students. The sessions will run over Science week and will allow the students to gain some hands-on experience of what it is like to be a chef. The session is run by myself, Mr Dean. I was a chef for 13 years before becoming a teacher and I have worked in many establishments, including Michelin star restaurants.
Part of my area of expertise was using molecular gastronomy to create exciting and mouth-watering dishes. This involved using many innovative techniques and many different chemicals to create the perfect flavours and textures. These dishes had to be full of flavour but also be edible and desirable.
We have combined Science and cooking to create chemical cookery. Every Year 7 student will be tasked with using different chemicals, such as agar agar, sodium alginate and calcium lactate, to create a dish of spaghetti and meatballs topped with parmesan cheese! However, all may not be as it first seems! Good luck!