Looking at food and life through Brooklyn-tinted glasses.
Sunday, January 17, 2010
Baking Up Better Test Scores
It's been almost five years since I was in a school environment, seven if you count college. My study skills were never sharp to begin with, making me me that much rustier in the pre-apprenticship program for women that I'm in for the next month.
Imagine the surprise to find myself at the head of the class- and in mathematics, which was one of my weakest subjects throughout my academic career, second only to anything related to science. And now I'm feeling comfortable with math?
I attribute it all to my baking.
Fractions have become a tangible concept I can apply to my daily life as a baker. I use them all the time. I may have gotten a D in high school chemistry, but it hasn't slowed me down from being a chemist in the kitchen.
So just a little tip for those of you who also struggle with maths and sciences: put on an apron and start cooking.
And don't ask things like "when am I ever going to need to know this" because one day you just may eat your words. Literally.