As we previously mentioned in a blog post, we continued our collaboration with the Harvard School of Engineering and Applied Sciences (SEAS) and Harvard Medical School this summer for a second round of Young Chefs curriculum implemented through their outreach programs. Like last summer, the programs were spearheaded by Frank Mooney, a recent college graduate and Math Teacher who brings his expertise and love for math to the kitchen. Young Chefs co-founded Vayu Maini Rekdal acted in a supporting role, providing feedback and suggestions for implementation of the curriculum.
50-70 Elementary and middle school students in the Allston, Cambridge Community Center, and Margaret Fuller House programs (funded and supported by Harvard SEAS) have attended weekly classes all summer, learning about everything from density, emulsions, and chocolate, to hummus and salsa.
In addition, Frank Mooney organized activities for high school students part of the Native American Summer High School Program. 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 ran for four days and focused on the role of microbes in human nutrition and food production. Lessons included Hummus, Salsa, Salad Dressings, and Chocolate, interweaved with activities and homework focused on nutrition and human physiology.
We are so grateful to Frankie Mooney, Harvard SEAS, and Harvard Medical School for putting our curriculum to use in such meaningful settings. We are excited to continue our collaboration long into the future!
All photos published with permission of Frankie Mooney: