Feeding culinary curiosity
The 20 rambunctious kids gathered at Harvard last Monday looked like typical day campers. But instead of sunscreen and bug spray, their knapsacks contained bamboo cutting boards and measuring spoons. The craft project holding their rapt attention wasn’t a friendship bracelet or macaroni art, but hand-pulled string cheese. And their counselors included none other than Bill Yosses, the White House executive pastry chef, who hovered over students’ workbenches in the basement of the Northwest Lab. “I’m going to tell Mrs. Obama how great you were today,” Yosses told his charges. The children, Boston and Cambridge students between the ages of 9 and 12, were taking part in “Kids’ Science and Cooking,” a new program hosted by the School of Engineering and Applied Sciences (SEAS) in cooperation with ChopChop, a nonprofit cooking magazine for kids. An offshoot of the University’s popular “Science and Cooking” course and public lecture series, the two-week day camp...