Science in the Kitchen

I attended a summer course at the biggest and most influential culinary university in Italy. University of Gastronomic Sciences of Pollenzo focuses on food in all aspects ranging from growing crops in the fields to how our bodies process food elements.

This school was born from the Slow Food movement founded in 1986 in Piedmont by Carlo Petrini. The University first opened in 2004.

The class I attended highlighted the science involved in the kitchen. As a professional cook, it was particularly fascinating to see chefs focus more on the scientific aspects of food rather than just the flavors and cooking techniques. This class allowed me to examine food at a molecular level and understand how to preserve its structure and nutrients throughout the cooking and presentation process.

Our class consisted of individuals from various countries and diverse professional backgrounds. For me, the most intriguing aspect was that the class was conducted in English, the world's most widely spoken language. This allowed me to connect with people I might never have met otherwise. I had the opportunity to meet individuals from Ireland, Sweden, the Netherlands, Iceland, Israel, Brazil, Argentina, Switzerland, Italy, France, Slovakia, Holland, and Thailand!

In keeping with the theme of my family heritage, it was coincidental that the University and the Slow Food movement began in Piedmont. This internationally recognized organization had its origins in the small region of Italy where my family comes from. Attending a class in Piedmont as a cook eager to learn how to cultivate Piemontese crops in the traditional Piemonte manner felt like destiny.

This understanding has the potential to transform anyone engaged with food. As a cook and aspiring farmer, gaining insight into what food consists of, how it interacts with our bodies and the environment, truly aids in comprehending the possible impact one can have on others.