For school curriculums that rely on cooking classes and kitchen work, virtual learning doesn't cut it
The morning of March 13 was normal until the intercom interrupted a discussion during Sarah Roundtree’s fine dining concepts lab at the Providence, Rhode Island, campus of. “They made the announcement that campus was shutting down,” she remembers.
Today, Roundtree is living in Connecticut with her family, weighing her options for a career in a post-COVID-19 food industry. “Technically, I graduated a week ago,” she says via video call on a recent afternoon. “I’m sure I’ll do a Zoom celebration or something.”, culinary schools followed, vacating their teaching kitchens, classrooms, and on-campus restaurants.
Culinary classes require an infrastructure that’s hard to mimic at home. A typical day of class involves students retrieving whisks, bowls, spoons, mixers, and stock pots from communal storage areas and retrieving ingredients from walk-in refrigerators or pantries to make the dishes that are part of the day’s lessons. Even if basic recipes were provided to students, there’s no guarantee that they would have access to the technology required for video calls.
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