Chef Katelyn McCarthy from the Culinary Institute of America dropped by the Culinary Arts classroom at Oswego County BOCES to give a live, physics-inspired cooking demonstration. She introduced molecular gastronomy concepts and techniques such as gelification, emulsification, and spherification to the Career and Technical Education students and transformed balsamic vinegar into small edible pearls using a natural plant extract called agar-agar. In the above photo students look on as Chef McCarthy squeezes a balsamic vinegar and agar-agar compound into a bowl of ice cold vegetable oil. The balsamic pearls (as seen on the cutting board above) were later used in an heirloom tomato salad that the students sampled. In addition to a cooking demonstration, Chef McCarthy spoke to students about the associate and bachelor degree programs for students wishing to pursue majors in culinary arts or baking and pastry arts at the college. Famous alumni from the Culinary Institute of America include television personalities Cat Cora, Iron Chef America, and Anthony Bourdain, No Reservations.