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Culinary Chemistry Returns to the Chopped Kitchen

Last week, Culinary Chemistry students entered the Chopped kitchen: ESD Edition for the second time. Like their previous Chopped-inspired activities, students were tasked with creating a dish using the three key ingredients: a leafy green of their choice, a protein, and either pears or pomegranates.

Working in groups of three or four, students selected their items from each category and planned the recipe, assigning tasks and doing the shopping for their necessary ingredients. Then in one class period (approximately 45 minutes), they prepared and plated their individual dish after which 3-4 judges rated the dishes based on appearance, taste, and creativity. The winners this year:

Period A: Roast Chicken with Pomegranate and Mint
(Carson Langston '22, Nick Roberts '22, Stephanie Pfister '22, and Victoria Feuer '22)

Period B: Pomegranate-glazed Salmon on a bed of Ultimate Mashed Potatoes and Garlic Bok Choy
(Marley Frazier '22, Hannah Scheel '22, and Van Ayvazian '22)

"I can only add that it was REALLY good and we have some fearless cooks!" said Culinary Chemistry Teacher Donna Hull. 

Way to go, Chefs!