There’s something undeniably magical about the transformation of flour and water into a springy, living dough.
This week, our hallways didn’t just smell like pencil shavings and gym kits – they were filled with the irresistible aroma of fresh yeast and pizza bread. We were thrilled to welcome professional chefs into our school to lead a series of hands-on dough-making workshops that left every student (and teacher!) inspired.
Bringing professional chefs into the school setting bridges the gap between the classroom and the real world, showing students that the skills they learn in food,science and maths have tasty, real-life applications.
Students watched in awe as yeast “woke up” and began to bubble, learning first-hand about fermentation and the role of heat in baking.
From measuring out grams of flour to calculating ratios of water, the workshop turned abstract numbers into tangible quantities.
There was flour on their hands and smiles on their faces as the highlight of the day was seeing the “theatre of cooking” come to life.
Professional chefs brought their expertise and passion, encouraging even the most cautious young chefs to “roll up their sleeves” and try something new.
