This week the grade 4 students participated in a field trip to the Waldorf Astoria’s commercial bakery as part of their IPC unit ‘Bake It’. The students have been learning, in class, about the changes that can occur to molecules throughout the many processes involved in cooking.
The General Manager of the Waldorf Astoria, Mr Fredrik Genberg, organised a fantastic day of learning led by his team of Chef’s including a Léman graduate Mr Benson.
When we arrived at the Waldorf Astoria the students were provided with their own personal junior chef uniform to change into. This included pants, a jacket, an apron and a chef’s hat. The students all looked very professional. We were then taken to the kitchen where we were taught the importance of thoroughly cleaning our hands when working with food.
Next we were shown the ingredients we would be using, and explained the importance of yeast when making bread. Following this we began the mixing of ingredients with the industrial equipment, we had to be very careful to stay safe! Once we had the dough mixture, the chef demonstrated how to shape and fold the dough to make the Waldorf’s special bread that they use in the hotel. It was quite difficult to do, but we all did a great job! When we had finished shaping the dough, we put our small loaves onto a tray and into a special shelf. We had to leave it for an hour to raise while we had lunch.
After lunch we came back to the kitchen and were amazed to see that our dough had risen to about 3 times its size! We then used a special knife, that was very sharp, to cut a design in to the surface of our dough before putting it into the commercial over. The temperature was slightly over 200 degrees and we waited for around 20 minutes for our bread to bake. We pulled the bread out of the oven and it smelled so good! Mr Genberg came and presented us all with a special certificate and bag to take our bread home it. It was a wonderful experience, and we are very grateful to the Waldorf Astoria and their team for making this possible.