Flexi Friday marked the end of the Chinese New Year Celebrations, so Principal, Barry Cooper, with a passion for cooking and for China broke out some recipes he learned during his time in Shanghai for the students who came to School. The enthusiastic student cooks took over and produced pretty good dry fried beans and the Sichuan classic Mapo Tofu. Internationalism and cultural education are key parts of the IB program. So too are inquiry and risk taking, so getting in the kitchen and exploring new ideas through food seemed an ideal way to end the week.
