Sophomores (class of ´18) had a different class: instead the classroom, we went down to our kitchen, to observe in loco the changes raw materials go through to become an industrialized product. What makes our school’s kitchen different from the one we have at home are not the appliances or the size of its freezer, but the processes in which all sorts of raw materials and other products take inside of it in order to have the whole kitchen staff working harmonically, being able to produce great food for lots of people (we learned that they prepare around 800 MEALS a day! Can you imagine making so much food at you own home kitchen?). Our “tour guides” were the Nutritionists (Ms. Giovana Quagliani, and her assistant, Ms. Caroline Ferreira), which we also learned are the scientists behind this small (but tasteful) industry we have inside our campus.

Next time you have lunch, think on this information we learned: our great kitchen staff is able to shred a whole cucumber in 7 seconds, with the help of machines and techniques. How fast can you do the same?

And a special thanks to Rafael, in the Salad Section (Garde Manger), who was willing to try to beat the machine using only his techniques… He didn’t accomplish it, but surely none of us would beat his timing and skills. 

Mr. Luciano Viana
História & Geografia do Brasil
High School Brazilian Social Studies