The Science of Cooking

Stephan Rapp, Professor of Culinary Arts at Santa Barbara City College, visited Breakfast Club to do what he loves most, to teach others about cooking. He spoke of cooking as nutrition made tasty, and more importantly, safe, through the chemical manipulation of food’s molecules. When asked how he keeps from cutting himself, Stephan replied, “I don’t! I do it occasionally to remind myself I am mortal.” He did however give some tips, such as thinking of the knife as an extension of your own hand, and keeping the blade in contact with the knuckles. While knives and techniques are important, the most important tool that chefs use, Stephan reminded, is of course, your brain.

Student response: “Stephan Rapp, the professor of culinary arts at Santa Barbara City College, was a speaker that I found very interesting and made me think about another thing I could do with my future.  He talked about his job as a chef, including the proper attire and equipment.  One of the reasons I really enjoyed this speaker was because he brought in a lot of props and did a demonstration of how to chop onions and potatoes efficiently, without cutting yourself.  I wish he had talked more about the classes he teaches, because I have been wanting to take a culinary class at SBCC and would be interested in taking his class, if possible.”  – C. R. (grade 11)