Buff ’n Blue Back to School is a continuing education program for alumni and friends of the School. Punahou faculty offered abridged versions of lessons in Culinary Chemistry, European History and Ceramics Handbuilding.
Alumni played with food and transformed ordinary ingredients into edible art at the Buff ’n Blue Back to School Culinary Chemistry class on Oct. 26 in Mamiya Science Center. Buff ’n Blue Back to School is a continuing education program for alumni and friends of the School. Punahou faculty offer abridged versions of lessons taught to students.
Academy AP Chemistry and Culinary Chemistry teacher Francesca DePasquale led a class of eager alumni through an array of culinary adventures. They turned liquids to gel to make arugula spaghetti using agar-agar, a derivative of red algae. They also converted lipids to powders by whisking chilled oils and fats into tapioca maltodextrin. With their new knowledge, the group created powders flavored with olive oil, Nutella, parmesan cheese and bacon.
The class enjoyed the hands-on activities and worked collaboratively to plate a single course using their groups’ creations. The evening ended with a casual pau hana.
Culinary Chemistry is the second in a series of first semester Buff ’n Blue Back to School classes. Academy faculty Hermie Lee Chaney taught a European History class in October, and Art faculty Bob McWilliams and Dan Harano taught Ceramics Handbuilding in November.
Registration for second semester Buff ’n Blue Back to School classes is available online at alumni.punahou.edu.