Culinary Chemistry (A)
“Cooking is chemistry, really.” -Joël Robuchon
How does chia pudding get so thick? At what point does homemade ice cream freeze? How does the denaturing of proteins affect meringues? This week, campers will learn about the series of chemical reactions that occur during the cooking process for some of their favorite recipes.
Yes, there will be taste testing!
As they produce amazing dishes, campers will learn how to problem solve and practice responsibility during their cooking sessions. They will also collaborate virtually with their fellow chefs to share in the taste testing of each dish!