Lady Chef Cornelia Ghisoi is the soul of a project for students, through which they discover the path of the grain of wheat from the field to the table at home or in the restaurant. The "Drumul Bobului de grău" project is thought of as a stopping station in the children's learning process, which will divert them from the short journey from the store to home. Together with baking specialists, Mrs. Cornelia Ghisoi showed the children how a grain of wheat is transformed into bread, muffins, pretzels. Everything happened in the specially equipped lecture rooms at the American Hotel Academy Brașov. 
At the demonstration lesson, the students received information about each ingredient: flour, yeast, water, salt, oil, they learned the role of each, but also how the products are prepared. The children learned the difference between the types of flour and could feel, smell, touch the ingredients, then they kneaded and shaped buns or pastries. The greatest satisfaction was when they could taste the bread made by their hands, fresh from the oven.
Beyond the passion with which they kneaded the dough, the students also received useful information and gained practical skills for making bakery products. The children learned new things about the importance of bread in the daily diet and about the need to consume quality products.
