This week we were so lucky to welcome Chef John Placko of Modern Culinary Academy back to the lab for a little dabble in the molecular cuisine side of cooking. John has worked with the boys a number of times before – they’ve made melon caviar, yoghurt sheets, carbonated strawberries, cranberry snow and chocolate micro sponge, they have sous vide-ed and caramelized bananas with coconut gel and snow (with bonus blow torch action!), they’ve made “rhubarb in textures” and carbonated fruit, cranberry foam, ice cream, ice cream pearls, raspberry niblets topped with pop rocks, cranberry meringues and edible gold (!). Last term, John showed the boys how to make sushi with ginger caviar.
As you can see, John is quite the ambitious chef when he comes to work with the boys – his sessions are the ultimate “science is cool” advertisements!
Uh huh, the batter was poured into one of those whipped cream dispensers you might see at your favourite coffee store. Then the boys got to bake it in the microwave in those little paper cups you see in the photo! Huh? Microwave? What?
Meanwhile, over at the “stress release” table…
For a few minutes there, the lab was silent. SILENT, I tell you. Mouths full of delicious cake/ ice cream… But not for long… John liquid nitrogen-ed some “astronaut ice cream” for the boys to hold between their teeth, let “cool” down (it felt hot but it was actually warming up!) and watch the cool air blow off with their breath. SO much fun!
Thank you John for bringing a little fun and sweetness into “Assessment Week” at school. I know there were more than a few boys thinking science was WAY cooler after spending the hour with you. You’re inspiring!
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