Like the rest of us, they love food. But while we just eat, they wonder about the science behind the food. Some of them want to be chefs; some want to be bakers; others want to go into research and development. And they get a head start at TP. We catch up with two second-year Baking & Culinary Science students, Arielle Low and Heng Weibin, and talk
food and science.

What attracted you to the Baking & Culinary Science course?

Arielle My mum is always baking pastries, cakes, and other baked products. Every time she does it, I’d be right beside her, helping out in some way or another. I guess somehow this sparked my interest in baking.

Weibin I like that I get to learn both the science of food (theory) as well as the cooking of different cuisines (practical). So I know what is actually happening to the food that is being cooked, which saves a lot of time and money as errors are minimised.

Which project/assignment/experience in the past year has been the most memorable? Why?

Arielle The day before we had our fundamental culinary skills practical test, my friends came to my house to practice a few dishes that we had to prepare the following day, as well as our cutting skills. My whole kitchen was filled with carrot trimmings and all the different cuts of carrots. Although we made a big mess, it was fun experience, cooking with friends who shared the same passion as me.
 
Serves 4
6 medium-sized potatoes
1/4 cup of butter (unsalted)
1 onion (diced)
Dried parsley
Salt to taste

1. In a saucepan of salted water, bring the potatoes to a boil over high heat. Lower the heat and simmer the potatoes for 10 minutes or until tender. Drain and let it cool. Peel the potatoes and slice into 1/2-inch thick rounds.

2. Over low heat, melt some of the butter and add the diced onion. Cook the onion until golden.

3. Over low heat, melt the rest of the butter. Cook the potatoes for 5 minutes on a side or until golden. Add the onion halfway through cooking and add parsley when it is almost done.

Weibin The Food and Culture project was the most memorable. My team chose the topic South India for our project and had to find out more about the culture and history of South Indian cuisine. Though we faced many difficulties in the process, we managed to overcome them all and did well for the project.

What’s been on your mind lately?

Arielle I’ve been thinking of how I can brush up my baking skills, and I’m definitely looking forward to our baking practicum next year.

Weibin I want to join the Culinary Challenge for the next Food Hotel Asia in 2012 and represent Temasek Polytechnic. To do so, I must start by reading more books to increase my knowledge on culinary theories and improve my practical skills.

When I graduate, I want to...

Arielle ...work in a pastry kitchen to gain experience before I start my very own cafe.

Weibin …be a chef.

Baking & Culinary Science students are…

Arielle …fun-loving and never afraid to try new things.

Weibin …lively and passionate.

Bistro Walk Training Café

This popular (food is affordable and good, it’s air-conditioned, and service is great) café on campus provides part of the training ground for Baking & Culinary Science students to apply their learnt knowledge and skills in managing a ‘real-life’ café.

Find out more about Temasek Polytechnic's Baking & Culinary Science course at www-as.tp.edu.sg.