“Turn it just like this,” the uniformed instructor tells the alert crew of trainee astronauts gathered around the workspace. “And then this next piece twists in the other direction.” The first trainee approaches the table.
The instructor, Rupert Spies, is reassuring. “Or, if you don’t want epi de ble, you could just leave the dough as a regular baguette.”
We are at Cornell University, in a culinary classroom, where nine elite trainees are preparing for a simulated space mission. They are spending a week here learning how to cook on Mars. Today’s lesson is on baking bread and pizza from scratch.