I have always been fascinated by cooking. While other toddlers were busy watching Sesame Street, I could often be found enjoying the calming accent and easygoing techniques of James Barber — host of The Urban Peasant, a Canadian cooking show that ran through the '90s.
Part of the attraction for me has always been the fun of getting your hands dirty, creating something, and sharing it with others.
From an education perspective, the kitchen offers an ideal environment for developing and applying a broad range of skills. From cultural and social lenses to fractions and proportional reasoning in mathematics, the possibilities are endless — and yes, chemistry fits right in, too.
In Science 9, we revisit the classification of matter before introducing elements and the periodic table. Typically, students engage in activities where they classify different samples as pure substances (elements or compounds) or mixtures (homogeneous or heterogeneous). I thought this topic provided a perfect opportunity to get into the kitchen and make (and eat!) some mixtures.
Mayonnaise immediately came to mind as an ideal candidate. It’s quick to make, requires minimal equipment (a blender or food processor will do), and contains relatively few allergens. Cracking and separating eggs adds an approachable challenge, and from a chemistry perspective, mayonnaise offers rich opportunities for discussion.
Despite its smooth appearance, mayonnaise is actually a heterogeneous mixture. The egg yolk and mustard act as emulsifiers, allowing a stable blend of oil and water — two substances that, due to their difference in polarity, usually resist mixing. This is a defining feature of colloids, which differ from suspensions (like muddy water) that quickly separate under the force of gravity.
Working with Chef John Waller and the Sage Dining team was a fantastic experience. John transformed the dining hall into several cooking stations, where students worked in small groups after a demonstration from the head chef himself. The team even provided tater tots and crudité so students could put their creations to the test!
After a long week, it was the perfect Friday afternoon — mixing, laughing, and learning. A huge thanks to John and the Sage team for helping create such a memorable and delicious experience.
Until our next kitchen adventure: take care, and be a good peasant.
