I was part of a really special learning experience at Major Pratt School over the last few weeks. MPS foods classes had the opportunity to work with a professional chef from Italy thanks to the technology available in our schools.
Chef Paola Martinenghi presented a 3 part series for students via Skype. Her classes focused on Italian food and culture. Chef Paola is incredibly passionate and she was an enthusiastic and knowledgeable presenter. We are very grateful to
The Chef and The Dish for making this connection possible. It was such an exciting opportunity to have Park West School Division students connect with an expert in this way! Thank you to Mrs. Nemez and Mrs. Falkevitch for inviting me to be part of this learning experience in your classroom!
Class 1: The Importance of Food, Country and Culture
Chef Paola's first session focused on iconic Italian foods. We were transported right into her kitchen in Italy with high-quality video and audio. As we were getting to know each other, she reached back to grab a bag of Manitoba flour off her shelf! It was pretty incredible to see one of our province's products in her hands. For our first class, Chef Paola taught us about where certain foods are produced and talked about the history and culture related to some of our favourite Italian foods. Chef Paola's enthusiasm engaged us as she told stories of how parmesan cheese is made, where pizza originated and how foods become traditional. Each group of students had slightly different experiences depending on their questions and interests. When talking about their first impressions, everyone agreed that Chef Paola was an intelligent and passionate presenter!
Class 2: Cooking with an Expert
The second class with Chef Paola was a cooking demonstration, which students really enjoyed. She prepared traditional Italian foods with each class. Each group of students watched her prepare bruschetta, studying her ingredients, techniques and tools. She also prepared pesto with some classes. Seeing Chef Paola in action in her kitchen at home was an awesome experience! She told us about the local ingredients she used and explained the importance of using ingredients from her region. To conclude the class, Chef Paola issued a challenge. Students were asked to prepare their own, creative versions of bruschetta using any locally-available ingredients.
The Cooking Challenge
In the days between classes with Chef Paola, students worked together to create their own versions of bruschetta. They used the concept of bread with chopped toppings, but tried substituting a variety of ingredients for the traditional tomato, cheese and basil.
Class 3: Sharing the Results
In the third and final session, students presented their bruschetta creations to Chef Paola. Using screen sharing, students were able to share photos of their bruschetta interpretations. Students talked about the ingredients they used, reasons for choosing those ingredients and answered questions posed by Chef Paola. Chef Paola offered feedback on each group's work and provided tips and suggestions. After presenting their creations, students were able to ask questions and hear a few more stories from Chef Paola.
Enhancing Education with ICT
I was really pleased to be part of such an exciting learning opportunity. I really liked that students used technology to connect with an expert to enhance their learning. I thought that the cooking challenge was a great way to connect the digital, online learning experience with the in-class learning. The high-quality video calls were an awesome way to see a professional chef in action. For me, this experience underscores the potential for technology to enhance learning.
Want to try it?
The Chef and The Dish offers Skype cooking sessions with a selection of master chefs from around the world. The business typically offers in-home sessions, but they were willing to adapt their sessions for a classroom. Check out their website for more information!
