ASIJ Grad, Sayuri Sekimitsu, talks about her experience in an early prototype of the Impact program.

THE SCIENCE BEHIND COOKING

QUESTION:
What was your topic and why was this of interest to you?

ANSWER:
The topic I chose to pursue during my senior year at ASIJ was “Molecular Gastronomy: The Science Behind Cooking.” When I was a Girl Scout, I discovered a deep love for baking. Although my initial attraction to my new found hobby because of it’s tasty reward, I found that I love to bake because I love meticulously observing processes and understanding the “why” in everything I do.

My love for baking naturally intertwined with my developing passion for science (physics, biology, chemistry) and the two complimented each other perfectly. Both subjects deal with the question of “why” - why do cookies taste better when we use room temperature butter? Why does the carbon-to-carbon bond in fats decide the solidity of a fat at room temperature? All matters in baking could be explained by science - yet there was no course at ASIJ where I could apply the science I had learned to the hobby that I loved.

QUESTION:
Was there anything in particular that occurred in your life that made you want to choose this topic?

ANSWER:
I’ve always been naturally curious and loved science - especially the practical elements of science. I didn’t feel that there was a class at ASIJ that really captured something I had a passion for - luckily for me, I had heard about the prospect for independent inquiry (something new at the time) and just decided to try it out! Luckily for me, things worked out great and I was able to explore a really cool field.

QUESTION:
Tell us about your experience. What was challenging?

ANSWER:
[It] was a rewarding but extremely challenging experience. Having the self-discipline to make an agenda and stick to it takes a lot of work but I truly believe that if you are passionate about the topic you choose, you naturally want to learn more about it.

I think my experience of independent inquiry was particularly challenging because not many people had pursued it before I had. There wasn’t a set of requirements or a model to follow. Yet, in the same way, this obstacle was also a blessing in disguise. Because of it, I was able to think outside the box with very few restrictions. After talking to my student advisors, I was able to brainstorm a curriculum which was challenging, inventive, and practical. I was able to do taste tests with fellow students, play around with chemicals, test things out with my own kitchen, and share what I had learned via blog with the world. I think I got the opportunity to really discover the science behind food and cooking - an opportunity that would have been difficult to pursue without the support of ASIJ.

QUESTION:
Explain how this program is different from your other school / subject experiences?

ANSWER:
[It] was different because unlike other courses which had a stringent curriculum (whether due to AP tests or otherwise), if there was something that I was more interested in, I could take the time to study it in detail. Having a flexible curriculum was wonderful because as my interests/knowledge about the subject became more specific, I was able to focus in on that subject. It was also difficult at the same time, because unlike other classes, I was the only one responsible for actually learning the material that I did - there were no tests, no quizzes, and no essays. However, having a final presentation was extremely rewarding because I feel like I was able to showcase what I had learned at the end of the year. I personally loved the responsibility of being in control of my own education.

QUESTION:
What would you tell a student who is thinking about engaging in a program like this?

ANSWER:
If you have a deep passion or curiosity for a subject that ASIJ doesn’t offer, go for it! Make sure that you know you have a STRONG interest in the subject so that your passion for what you are learning will only deepen, not diminish.

QUESTION:
What would you say to advocate for this program?

ANSWER:
In a world of ever-competitive college applications, job interviews, and SAT scores, it’s important for students to explore their individual curiosities and develop deeper passions. Although I didn’t know it at the time, the independent inquiry class I took at ASIJ shaped my college experience and even my post-graduation plans.

ASIJ’s mission is to “Develop Compassionate, Inquisitive Learners Prepared for Global Responsibility.” In order to live up to its statement, ASIJ must nurture the natural inquisitiveness and curiosity that students have. Independent inquiry is the perfect avenue to allow student’s unique passions really shine through.

QUESTION:
Do you feel this project affected your college application?

ANSWER:
Yes. As I started to work on my college applications, I realized that I had a recurring story revolving around baking and science. Unknowingly, the intersection between baking and science had become a passion of mine and my independent inquiry was a way to not only explore the passion in a more rigorous setting but also to showcase it in a way that would have been difficult to do on my own.

That being said, I don’t think that an independent inquiry class should be a thing to “check off the list” to get into a higher education institution. If you are not genuinely interested in the subject that you are doing an independent inquiry on, I don’t think it will really affect your college application. That being said, after I had been accepted to college, my regional admission officer wrote me a message referencing my independent inquiry project - so that may have been something that had stuck in their minds.

QUESTION:
What are you doing now that you feel has been impacted by your work in this program?

ANSWER:
Funnily enough, although my life is in a completely different stage than it was two years ago, the theme of “The Science Behind Cooking” has stuck with me. Although it has shifted more to focus on the intersection of nutrition and human health, I use what I learned in my independent inquiry today. I’ve taken nutrition classes, worked as a research assistant at a nutrition lab, and am interning for the on-campus nutritionist. I recently finished a summer internship at the San Francisco General Hospital where I worked on a clinical study to see how providing nutritious meals to a food-insecure and health-illiterate population would affect their rates of congestive heart failure. My summer experiences and my continued inquiry into how food affects human health has shaped my path, even to post-graduation. Although my plans are not set in stone, I think I would like to become a doctor, focusing on how food and nutrition can work alongside preventative care to improve quality of life and health standards across the nation!

*Note: This student's work proceeded the naming and official launch of the Impact program. This transcript has been edited for clarity.