Cuisine Quizzing

A Chef from Rosehill Theatre named Jon talked to us about how food and science intersect, “I have based the day on eggs because it’s scientific. So, for my starter I have made asparagus and poached egg, for my main, carbonara and for my dessert, meringue. I have used a technique called sous-vide, which is when you basically put the food in a bag and drop it in water which is set to a certain temperature which you can choose. You can use it to make perfect custard because you must set the temperature to 82 degrees and pop the egg yolk into the bag and pop it in.” .

On his thoughts of today, and his favourite food Jon said, “I have loved today “I love cooking seafood I would say that’s my favourite.”

The food he was making looked very professional and appetising. He let students take part in making the dishes by whisking and pouring pasta onto the plates. All in all it looked very fun.