Pickled to Perfection: Culinary Students Share STEM Lesson at Michigan Science Center

OSTC-Southeast culinary instructors, Chefs Selene Toliver, CCE, and Katelyn Jordan, joined students Mariah King and Sophia Monette on Saturday, Sept. 13 at the Michigan Science Center to present a STEM-focused lesson in food preservation.

The demonstration introduced children and families to the science of brining and pickling. Participants learned how to prepare a basic brine of salt, vinegar, water, and aromatics, then experimented with spices such as red pepper flakes, dill, and pickling blends.

More than 50 children and their parents attended the session, which Chef John Piazza of Edible WOW magazine introduced. The activity connected science concepts with practical culinary skills while encouraging families to use fresh Michigan produce in creative ways.

“This was an amazing opportunity to further culinary knowledge as a transferable skill from classroom to community,” said OSTC-SE Student Mariah King.

The experience reinforced both technical and teamwork skills while showcasing how classroom learning extends into the community.