The word is finally getting out! Using science to interest children in healthy food is working…
FORMER WHITE HOUSE EXECUTIVE PASTRY CHEF TO LEAD “SCIENCE OF COOKING” WORKSHOP AT NYC DOE’S SPRING STEM INSTITUTE
Bill Yosses to Provide Training for #NYC Teachers in Innovative #STEM Curriculum
NEW YORK CITY, April 25, 2016 — For the second time in less than one year, William (“Bill”) Yosses, former White House executive pastry chef and founder of Kitchen Garden Laboratory (KGL), has been invited by the New York City Department of Education’s (NYC DOE) STEM Institute to conduct a three-day professional development session on the “Science of Cooking,” this time at the Spring 2016 STEM Institute, April 26-28, at Stuyvesant High School in Manhattan.
Inspired by his work with First Lady Michelle Obama on her Let’s Move (#LetsMove) initiative, Yosses established Kitchen Garden Laboratory (KGL), a 501 (c) (3) nonprofit organization that addresses the country’s obesity/diabetes epidemic through a comprehensive STEM (science, technology, engineering and mathematics) education program designed to develop healthy eating habits and lifestyles.
At the Spring STEM Institute, “Edible Laboratory,” will feature KGL curriculum aligned to both the Next Generation Science Standards and NYC’s Science Scope and Sequence. Attendees will learn how science can be taught through cooking as ingredients are transformed from hypothesis (delicious meal), to formula (recipe), experiment (cooking) and analysis (Let’s eat!).
The program, which presents scientific concepts such as crystallization, emulsion, dispersion, diffusion, spherification and surface tension, is an outgrowth of a seven-year program at Harvard University’s School of Engineering and Applied Sciences called “Science and Cooking.” It is based on the premise that cooking can be explained through soft matter physics and chemistry, with food as the experiment that elucidates the concepts.
“I am honored to be asked again by the New York City Department of Education to share with its teachers the KGL curriculum which uses the triad of cooking (Kitchen), planting and growing (Garden) and scientific experimentation (Laboratory) to promote delicious, nutritious eating for better health outcomes, as well as to foster STEM and food literacy,” said Yosses.
Joining Yosses for the training are representatives from Young Chefs Program and Green Bronx Machine, two key KGL programming partners. Vayu M. Rekdal, a Harvard University Ph.D. candidate, is founder of the Young Chefs Program (YCP), a weekly afterschool initiative that brings undergraduate STEM students into middle schools to introduce young people to scientific and culinary concepts. YCP also develops cooking science curriculum and implements it through teaching and teacher partnerships worldwide.
Longtime NYC educator Stephen Ritz is the founder of the Green Bronx Machine, a school-based urban agriculture, STEM and wellness program utilizing both indoor tower gardens and outdoor raised plant beds to student outcomes in the South Bronx, the nation’s poorest congressional district.
About the NYCDOE STEM Institute
The three-day STEM Institutes provide professional learning opportunities to schools in their efforts to identify and develop a STEM focused approach to learning that supports student achievement.
With generous support from the General Electric Foundation and Computer Science for All partners, the NYCDOE is excited to offer the 2016 Spring STEM Institute.
It will train 750 educators to bring high-demand STEM subjects, including the newly-added computer science track, to 300 schools for the 2016-17 school year. Offerings will include hands-on, interactive sessions in robotics, urban gardening, sustainability, health and wellness, engineering, solar energy, design thinking and more. All teachers will receive continuing support from the DOE and external partner organizations as they plan and implement innovative instruction in their schools throughout the 2016-17 school year.
Upcoming Calendar of Events/Activities
Bouley Botanicals 2016 Spring Benefit for Bill Yosses’ Kitchen Garden Laboratory
Intrepid Museum’s 2016 Space & Science Festival