Friday 29 June 2012 Year 12 students at the Grammar School at Leeds (GSAL) have been busy in the kitchen cooking up a gastronomic feast that even Heston Blumenthal would be proud of. A new addition to the food technology curriculum, the molecular gastronomy lessons at GSAL focus on the science behind food along with food presentation. Transforming ingredients physically and chemically whilst cooking, students turn the ordinary into the extraordinary, creating many unusual dishes from fruit spaghetti and molecular eggs to balsamic vinegar pearls and spherical tzatziki. Maria Collins, food technology teacher at GSAL, said, “Molecular cuisine is all about the chemistry of food and understanding how different ingredients react with one another. No ordinary foodie can be called a gastronaut and it’s a pleasure to see our GSAL gastronomes enjoying the more creative side of cooking. “We take pride in teaching them the latest cutting edge techniques and innovative approaches in the world of food. Who knows, perhaps one day they will become the next Heston Blumenthal with a Michelin starred restaurant!” Joe Gilman, Year 12 student, said, “You have to have a real passion for food to be a true gastronaut; the attention to detail and time involved in creating each plate of food is not to be underestimated. I love dissecting each dish to see how all the different components work together to create the final product.” Fellow student Alicia Jeavons added: “I’ve always been curious about the science behind food and enjoy the opportunity to be more adventurous in the kitchen, experimenting with new flavours and textures to add a little theatre to everyday meals. I’ve learnt some amazing tricks of the trade that never fail to impress my family and friends.” Alicia and Joe are pictured with Claudia Stankler (right). General Senior School Sixth Form News
