The Science of Food

Organic vs. Traditional Growing Methods

The Science of Smell

Palmer High School – 301 North Nevada Avenue (Colorado Springs CO 80903)

• Television Celebrity Chef Daniel Bartlett CC, EWS
  
• Janel E. Owens
  Assistant Professor, Department of Chemistry
  Focus: Analytical and Environmental Chemistry
  
• Sandy Smith, Science Teacher, Palmer High School
  

Evaluations  Break – Room 18

Descriptions of Presentations and Bio. Information

The Science of Cooking:
Food is art, and Chef Dan takes you on a palatable adventure through flavors, colors, and textures with foods that are sure to trick the senses! From light airy foams, to suspended liquids of intense flavors that dissolve on contact. Come enjoy a truly once and a lifetime opportunity to explore food that is out of this world.

For Chef Daniel Bartlett:

Daniel’s specialty is unique food art with an elite style of modern cooking. Watch as this one of a kind chef combines his vision of food and science into what he calls edible art.

Training at The International Culinary Schools and at The Art Institute gave Daniel more than an increased passion for food; it also gave him the incredible opportunity to be mentored by Colorado’s most respected Chefs, granting him titles of certified chef, executive wine sommelier, and many more upon graduation. Among Colorado’s finest, he has had amazing opportunities to train and work with chefs throughout the nation; a few include Master Chef Klaus Friedenreich, Master Chef Victor Matthews, Ricardo Zurita, and celebrity chefs including Aaron Sanchez and Duff Goldman and others.

Chef Bartlett has the opportunity to work as Garde manger banquet chef, pastry chef, sous and executive chef for fine establishments such as the world renown famous 5 star 5 diamond Broadmoor hotel.  He also works as an executive chef traveling the nation opening new restaurant concepts and is now featured as a television personality chef. Daniel is truly an artist in the food arena, whether is he working on setting a world record for the largest fruit sculpture, finding true happiness on camera, or entertaining and educating a small audience, he loves to create and share masterpieces. A few of his coveted duties are to demonstrate distinctive cooking techniques, engage large audiences in discussions of cuisine, culinary arts and experience the absolute joy of preparing and presenting good healthy foods throughout the nation.

While focusing on stunning dessert plates Dan once said “I look at food as art. When I walk into grocery stores, I imagine the possibilities and potential each item has. I imagine produce sculpted into certain items, sauces created out of fruits or how to make something so ordinary look as SEXY as possible. I visualize my next work of art and that is what keeps me on the edge."

As once publicized, "Chef Daniel Bartlett is the next Willy Wonka, Dr. Seuss, and the Mad Hatter combined, playing with food in ways that will trick the senses from light airy foams, to textures, colors and flavors that will keep you guessing and on the edge of your seat. Chef Dan is an innovative and ground breaking chef exploding in the culinary world."

Daniel’s work has been featured in numerous events including: Denver’s 303 magazine (October and November 2010 dining issue); World record for the largest fruit sculpture display (carved at the Colorado state fair 2010); American Culinary Federation Silver Medalist, and numerous television appearances demonstrating fast and healthy cookery.This talented young buck surely has an eye for the camera. Watch as Dan creates eye pleasing dishes that are sure to excite your palate!

Website Link for Chef Bartlett: www.chefdanielbartlett.com
 

Janel E. Owens
Assistant Professor, Department of Chemistry
 

Organic vs. Traditional Growing Methods: Her presentation will include information about the chemistry of pesticides/herbicides on crops

Janel Owen's Bio. Information:

I graduated with a B.S. in Chemistry with Honors from Southwestern University<http://www.southwestern.edu>, a small liberal arts college in central Texas, in 2003. While there, I had the opportunity to work with Professor Emily Niemeyer in the Department of Chemistry. With her encouragement, I enrolled at the University of California at Davis<http://www.ucdavis.edu> where I was part of the Agricultural and Environmental Chemistry<http://agchem.ucdavis.edu> graduate group. I was fortunate to have some wonderful mentors at UC Davis, including Professor Andrew Clifford in the Department of Nutrition and Dr. Dirk Holstege in the ANR Analytical Laboratory. After graduating with my PhD in 2007, I moved to a postdoctoral research position at Lawrence Livermore National Laboratory<http://www.llnl.gov>. While there, I worked in the Forensic Science Center with Dr. Carolyn Koester.
 

Sandy Smith, Teacher Palmer High School, District 11
 

The Science of Smell:
Our sense of smell is a key component of our ability to enjoy food. It is also a very direct sense. Odor molecules from food evaporate and reach our nose, triggering our neurons, allowing us to smell. Many of these odorous molecules are esters. In this session you will get a chance to make several esters that elicit specific odors using a lab procedure that is appropriate for a high school chemistry lab.

Sandy Smith Bio. Information:

Sandy has been involved in science teaching for just over 28 years. She has taught chemistry at many levels (IB, AP, honors, general) with some physical and earth science mixed in. In addition to teaching high school students, she also enjoys working with adult learners – especially science teachers. Sandy worked for two and a half years at BSCS in their professional development department and as a curriculum writer. She also worked with the STEP-uP grant developing assessments for elementary science kits. She has taught numerous inquiry-based science content courses for elementary, middle, and high school teachers through Colorado College and is currently working as a Hub Coordinator with PALS.

 

Teaching Materials and Take-aways

Each participant will receive: