Final Post, Kitchen Chem 2015

As the last day draws to a close, we look back on all of the experiences of the past two weeks.  The first day we had introductions and we split up into groups to make breakfast, which consisted of oatmeal, scrambled eggs, pancakes, and bacon.  We then broke into groups for a lab in the afternoon. In this lab we calculated the calories in different food items.  On Tuesday, we blended the science and cooking together and began our academic adventure into molecular gastronomy.  We broke into new groups to make different courses revolving around molecular gastronomy: blueberry caviar, chocolate spaghetti, chocolate coffee mousse, yogurt spheres, maple syrup gel, and bacon foam.  That afternoon we did another lab where we tested the compositions of different food items; specifically sugars, proteins, fats, etc.  The next day we visited StudioKitchen, run by Shola Olunloyo.  He prepared a set course for us; each meal focused on a different aspect of his cooking with lab equipment.  For example he prepared steak for us, using a method called sous vide.  On Thursday we were welcomed to Avero, a restaurant of an Episcopal parent Mr. Morrison(father of Julia Morrison, junior).  At Avero, we were taught the restaurant business and a little bit of the science behind cooking. On Friday, we ventured into cheese making where we attempted to make mozzarella and lemon brie but ended up with lemon brie and string cheese. We then hosted the second grade in the afternoon to show them the molecular gastronomy we learned on Tuesday. 

Week two of kitchen chemistry began with a 2 hour delay, but it did not delay our spirits in creating incredible food for our final projects. We spent the short Monday going to a local Acme and buying all the ingredients for each groups' final project. Tuesday began bright and early at 7:30 A.M. to take a road trip to York, PA for some authentic Italian mozzarella. The two hour drive was well worth the delicious cheese we helped make as well as some incredible eggplant parm. Wednesday was the day dedicated to each groups'  final project's recipe and creation. The testing continued all day to perfect each project and to be ready for the practice presentations on Thursday. We also created homemade marshmallows on Wednesday morning. Thursday began with breakfast made by Mrs. Miklavcic and Mrs. Rheam as all the students continued on their final projects and presentations. The whole kitchen chemistry crew then went to Marigold kitchen on Thursday night for a 14 course meal fully exhibiting the wonders of molecular chemistry. The experience opened everyone's eyes to a new level of culinary cuisine. Friday was the day for each group to present to students from pre-K to 8th grade. They came to watch and taste the projects that the twelve kitchen chemistry students worked on all week. The final projects were bananas foster, carbonated ice cream and fruit, liquid nitrogen ice cream, hard candy, microwaved cookies and a deconstructed banana split. 

Kitchen Chemistry was an incredibly fun two week course that taught us a mix of science and cooking. Over the course of the two weeks, the twelve students and two teachers bonded and created unforgettable memories from backpacks to music videos. These past two weeks could not of been any better.

-Jack Brinker and Qays Ladha