This class took part both in the classroom where we heard lectures about food science from Dr. Mary, and in the kitchen, applying what we'd learned with food with Chef Jim.
Boiling sugar water for rock candy
Rock Candy lab
Taking temperature of salt water
Emulsions Lab
Samples of sugar cooked to different temperatures
Broccolini stems and florets in the raw, sweated, and sauteed forms
Scrambled eggs cooked plain, with water, and with heavy cream
10 minute hard boiled egg (furthest right egg) and 20 minute hard boiled eggs.
Raw chicken breast vs poached chicken breast
Chemical Banquet: Chicken with carrots and kale
Chemical Banquet: Potatoes Dauphine
Chemical Banquet: Scallops with brussel sprouts
Chemical Banquet: Farro and spinach salad with goat cheese and cranberries