Students will use their imagination and culinary creativity this week as they learn all about the science behind molecular gastronomy. The term molecular gastronomy refers to the scientific discipline that studies the physical and chemical processes that occur while cooking. Our mini chefs will add a pinch of science and a dash of fun to learn how to use chemical reactions to transform ordinary food into extraordinary dishes. Students will experiment with spherification, gelification, and emulsification, all while blending physics and chemistry to transform the tastes and textures of food. For our field trip this week, our chefs will visit a commercial kitchen where they will put their molecular cuisine skills to the test with delicious recipes… all in the name of science!