The Sixth Annual Chemistry Lab Practical Dinner was held on Sun. Jan. 5th and Sat. Jan 12 at

Northumberland House, home of Mr. Benjamin and Dr. Sandra Ward. The Lab Practical was part of

the Chemistry grade for the 33 chemistry students at the Chesapeake Bay Governor’s School Warsaw

campus. Judges were: Mr. George Beckett; Mrs. Jan Beckett; Mrs. Charlotte Hunley; Mr. E.A

deBordenave; Mrs. Constance deBordenave; Dr. Dianne Pollard, director of CBGS; Mr. Benjamin

Ward; and Dr. Sandra Ward, Chemistry instructor at CBGS.

Many chemical reactions occur in everyday life, and cooking is a practical experience in chemistry at

work. The Chemistry Dinner categories included: Appetizer, Soup, Bread, Beverage, Entrée, Side

dishes, and Dessert. Each student prepares one item.

The evaluation includes: name of item, category, written recipe (ingredients and instructions). The

report of the item must contain 10 ingredients stating their chemical composition, 10 techniques

employed, and 10 chemical reactions that occurred. The item prepared for the dinner is judged on

presentation (appearance), and taste for an additional 10 points. Students enjoyed a formal dinner of

each of the items prepared.

The students shared their dishes in a formal dinner sitting.

Left to right: Brandon Self, Branden Benza, Joseph Rudolph, Zachary Bowen, and James Briggs

Left to Right: Mark Herring, Thomas Parker?, and Evan France

Prepared by Matthew Milstead, who won top honors for presentation and taste.