Following last summer’s successful community outreach endeavor by Young Chefs and Harvard School of Engineering and Applied Sciences (SEAS), which saw our curriculum being used in multiple settings in Boston and Cambridge, it is our great pleasure to announce that our collaboration will continue for yet another summer. Go cooking and science!
These programs are all run by the SEAS outreach department, and aim to bring the Young Chefs (http://youngchefsprogram.org) and Harvard cooking-science (http://seas.harvard.edu/cooking) curricula to underserved youth in the local community. Like last summer, the programs are spearheaded by Frank Mooney, a recent college graduate and Math Teacher who brings his expertise and love for math to the kitchen. If you are interested in getting involved, please email
The programs to be run this summer include the following:
1. Native American High School Program: June 27th – 30th
Run through Harvard Medical School, this program brings students from the Fort Peck (Montana) and Hopi (Arizona) reservations to engage with scientific learning in a college setting. The student learning is structured around a case-based curriculum, where students will engage with science of various problems that they face in their own communities, including obesity and addiction. The cooking and science portion of the program runs for three days and discusses the science of indigenous foods, including chocolate, corn, and chili peppers. The program is sponsored by Harvard medical School
Funded by Harvard SEAS, the following programs target elementary school students from Allston, Brighton, or Boston, and invite them to experience cooking and science as part of daily summer camps. Every week, students attend a different two-hour lesson where they learn about everything from emulsions and density to pH and sensory neuroscience.
2. Cambridge Community Center (New this year): Every Tuesday from July 12th to August 9th
3. Allston Ed Portal: Every Wednesday from July 13th to August 10th
4. Margaret Fuller House: Every Friday from July 15th to August 12th