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Molecular Gastronomy 101
Saturday Enrichment Camp

Hosted by the Great Plains Center for Gifted Studies (GPC-GS) and partially funded through a Teaching Innovation and Faculty Creativity grant from The Teachers College, high ability students in grades three through eight prepared a three-course meal using precision cooking or “Molecular Gastronomy” techniques on April 29, 2017. Students experienced sous vide, spherification and powderization molecular gastronomy techniques for a mixed green starter salad, chicken with spring vegetables entrée, and ice cream dessert. Bo Andersen, Joe Kern, Jonny Leach, Abby Phelps taught informative hands-on classes. Connie Phelps directed the camp assisted by Misty DeDonder, Megan Glenn, Connie Staley, and Sherry Roth. DeDonder Farms and Joe Kern from My Seven Acres Community Supported Agriculture for providing delicious farm-to-table foods. Attendees qualified for digital camp badges and membership in an Enrichment Camp Google Community. Stay tuned for information on the Summer Enrichment Camp planned for July 10-14, 2017, with Molecular Gastronomy, LEGO and Creative Expression sessions. Watch The Teachers College Facebook and Twitter feeds for more information!

Growing farm to table produce
Developing flavor profiles!
Junior chefs at work!
Using liquid nitrogen to freeze ice cream
Spherification with fresh blackberry juice!
Junior Chefs at work!