Art, and science, never tasted so good
<p>Chef Bob Lombardi is aided by Karla Welter, a teacher at Betty Kiefer Elementary School, while demonstrating a sugar pulling technique for the Rathdrum school’s fifth grader students on Friday.</p>
<p>Michael Torres reacts after eating a marshmallow that was frozen using liquid nitrogen.</p>
<p>Chef Lombardi pours liquid nitrogen into a bowl of coffee flavored cream as student learn one way to make ice cream.</p>
RATHDRUM - Fifth-grade students at Betty Kiefer Elementary School in Rathdrum got a first-hand look on Friday at how science and sweets can come together to make art.
Chef Bob Lombardi, known as the "Fire and Ice Mad Scientist," showed the students how he uses science to create the sugary art which has earned him national accolades. Karla Welter, one of the fifth-grade teachers, approached Lombardi and asked him if he would be willing to put on a demonstration. When he agreed, Welter said, her class excitedly anticipated the event.
"This is tapping into their creative juices," Welter said. "It's showing them how science works in the real world and makes it so the concepts aren't just something in their textbooks."
Lombardi has taught pastry arts, as well as chocolate and sugar arts, at the Inland Northwest Culinary Academy for 32 years and said he was honored by the request to speak to the young students.
"Art is a passion. Being able to take things like chocolate and sugar, which are typically just ingredients, and turning them into art is really gratifying to me," Lombardi said. "It's a blessing to take my talents and showcase them in a way that someone is able to enjoy on an educational level."
He added that he was asked by the academy to apply for a grant which would enable him to connect with school districts and bring them to a demonstration at the campus. From the reactions of the students gathered in the gym for his demonstration, the potential program will be a success.
Students were all smiles as they watched Lombardi and Welter use heated sugar to make the components he uses when he creates large sculptures and other pieces of art.
One of the most pressing questions from the children while Lombardi was working with the sugar was whether or not the final product was edible.
"This is not a candy you eat," Lombardi said. "It's artistry."
After the sugar demonstration, Lombardi utilized liquid nitrogen to make tasty treats for some of the kids. Prior to using the liquid, he stressed the importance of safety and put on safety goggles and gloves.
While preparing ice cream, and a frozen version of marshmallows he called "Dragon's Breath," Lombardi told a student interested in pursuing culinary arts that the best way to do so is to go to college.
"It's all about education," Lombardi said.