Wednesday, August 28, 2013

The International Culinary Center, NYC

Let's talk about my fun-filled, food-centered weekend!

I went to NYC for a Macaroons and Madelines class in the International Culinary Center (ICC) or previously also known as the French Culinary Institute. It was so much fun, so worth the time and money. Plus, I get a free ICC apron and skull cap!

The first time I've ever heard of the word macarons was in the freshmen "Cookies & Petit Fours" class, 2009. I had a stupid moment in that class. I had no idea what macarons were, never had them and never seen them before. I didn't know how it was possible, but I ended up making them for my practical exam anyway.

I've come a long way since then. Trust me, I did some research and made them at home.

These are some that I've made earlier this year.

Most times they come out perfect, but that was not always the case. So I thought maybe a Macarons and Madelines class would be a nice refresher and it won't hurt taking a peek of what ICC looks like.

It was a 4 hour long class. The chef was nice and patient. He answered a lot of my "Mr. How and his 5 wives" questions. Which starts with how, when, what, where, why, and who. Did you get that? Isn't it cute? haha...

This was the other Chef who helped us mise en place everything. Please disregard the guy at the back, I just had to stick that face on him. It's just too funny not to.

So anyway, I finally got my answers, tips, and techniques which made me a happy girl that night.

My partner was a nice Australian lady who picked a strange looking green food coloring for our macarons (so that we will know which was ours). She was suffering from arthritis and her wrist hurts when she piped, so I happily piped away.

Peter Piper picked a peck of pickled peppers.
A peck of pickled peppers Peter Piper picked.
If Peter Piper picked a pack of pickled peppers, 
Where's the peck of pickled peppers Peter Piper picked?

Sorry, I needed to get that out of my head. Anyway, this was how they looked like.

Not that bad actually. It still looks cute with some coffee butter cream filing.

But I always prefer to eat my macarons a day old, so it's delicate, soft, and not too chewy.

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