Celebrating FOOD!

Les Dames d'Escoffier

Celebrating FOOD!

Saturday, March 10, 2012

I had the opportunity to attend an amazing event.  This was the "Eighth Salute to Women in Gastronomy." The event boasted more than 40 speakers in 16 sessions, hands-on cooking classes, a fabulous culinary EXPO with new products, samples, cookbooks, experts, and a festival of desserts.  

I was lucky, too, because this annual event took place at my school. The hands-on cooking classes happened where I spend my time studying and learning. My chef instructor, Chef Susan Callahan, was there weeks before, and the whole event, planning, organizing and helping. 

Les Dames who made this all possible!

The Keynote Speaker, Sara Moulton

Sara Moulton had an amazing story to tell entitled "My Life in Food from the CIA to Network TV: Three Decades and Cookin." This speech was probably one of the best parts of the event. Her depictions and recollections of what it was like to start a career as a woman in the kitchen gave me so much inspiration. It's because of people like her, who have paved the way these past few decades, that I am able to be here, talking to you, with at least some level of experience. I couldn't believe how women were treated, even as recent as 20 years ago! Thank you to all Les Dames who have made this profession a woman's world.

 Nancy Baggett naturally flavoring frosting

Maria Speck describing a Whole Grain

Maria Speck and Me

The first session that I attended was entitled "Trucs of the Trade" ("Learn as the prosdemonstrate time-saving "trucs" (tricks) that you can easily adapt for your kitchen.") The four speakers were Nancy Baggett,Aulie Bunyaratatophan, Rissa Pagsibigan, and Najmieh Batmanglij.  Nancy drew me in the most with her talk of natural food coloring in baking. Her best-selling book, The All-American Cookie Book, is being followed by TheAll- American Dessert Book. For her presentation, she showed us how to make pink frosting using Just Raspberries, freeze-dried raspberries that create awonderful powder when crushed. Plus, it added a great flavor to the frosting that you would normally have to add artificially. I can't wait to read abouther other tricks for more "natural baking" in her future cookbooks, and I definitely intend to try her tricks! 

My next session was one for which I was particularly excited. It was called"Ancient Grains for Modern Meals" and the speaker was Maria Speck. Maria was originally supposed to work with my mentor, Amy Riolo, on this presentation. Amy's calendar, however, was not cooperative (she was in Egypt). So I was asked to take her place and be Maria's assistant instead. Herpresentation was based on her amazing, best-selling book entitled "Ancient Grains for Modern Meals." For this presentation, she was going to have a tasting of a recipe and do a demonstration on how to make it. As she was flying in from Boston, it was up to me to make the recipe, organize the tastings, and get everything together for her demonstration. It was a wonderful feeling, to be given that kind of responsibility. I was very lucky to have worked with her and I hope to have the opportunity to see her again in the future. 

The recipe I made was called "Wheat Berry Fools with Grand Marnier Figs." It was a hit! Greek yogurt, whipped cream, orange zest, and a hint of Grand Marnier give this dessert a very fresh yet rich feeling- and it's so easy to make! 

When session #2 was over, it was time for the "Luncheon, Fabulous Food Expo, and Festival of Dessert." Tons of vendors came (from Lebanese Taverna and Indique Heights restaurants to L'Academie de Cuisine and Cabot Cheese Company) and we all walked around, sampling products and chatting about what we'd learned so far. Some speakers had set up tables to sell their cookbooks, others were standing around answering questions and giving advice. It was a lovely afternoon. And the best part was the dessert buffet, presented by the Swiss Bakery and Pastry Shop. 

Dessert Buffet

The third session was the one that I was really, truly looking forward to. Before I met Amy, before I'd ever even heard of Les Dames d'Escoffier, I was introduced (via email) to a woman named Patricia Jinich. Having gone to Mexico this past winter, and fallen madly in love with the fresh, bold cuisine, my chef instructor knew that Patty would be a good person for me to get to know. What a small world-turns out my mom catered her son's baby-naming! Patty's hands-on cooking session was entitled "Mexican Cooking: Limitless Possibilities of the Avocado." We had planned on my being there to assist her, but this girl didn't need assistance! She was so comfortable and well-prepared, so genuinely excited to be there, teaching these people. I literally had nothing to do but sit there, in my chef's coat, and watch her!

Avocado Soup with Homemade 
Tortilla Strips and Queso Fresco

Patty Jinich and Me

Patty Jinich explaining Avocados

Well the class went smoothly, everyone got to create and taste their own avocado soup (my picture is of Patty's). I got my coveted picture with a chef that I really, really hope I will be able to work with again in the near future. 

I skipped my fourth session, I was too tired and my head was reeling from meeting a lot of new people and learning a lot of new information. It was a wonderful experience. I'm so happy that I went, and even happier that my mom joined me!

Thank you to all who made this event possible! I look forward to the next one!