Food, it has been said, is the labour of love. Yet, no one
truly loves labour. So what if you were to get your hands on tools that made
your tasks easier along with a class on how best to do so? That incentive was
enough to quell the daunting challenge of putting a group of cooks together in
a room, along with some great ingredients and even better equipment and
expecting no one to get up and start cooking. For a change, everyone sat back
and watched/took notes as one chef alone stood up, took charge and handed out
her advice on producing great cupcakes and macaroons.
The event at hand was KitchenAid India’s foray into Goa with
their first master class at the Goa Marriott Resort & Spa, which was hosted
by pastry chef Samantha Nunes. Over 70 passionate home and professional bakers
attended the exclusive demonstration that involved the use of premium
KitchenAid appliances, which included their newly launched hand blenders and
ice cream attachments. As Samantha whipped up colourful macaroons and moist
cupcakes, everybody got a delightful taste of the end result.
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While KitchenAid makes an array of products that represent
all areas of the kitchen, highlighting baking was a no brainer for the chef who
tested the appliances’ limits. Speaking on her love for the subject, Chef Nunes
says, “Since I specialise in bakery, designer cakes are my all-time favourite
arena. I love getting creative and working on various designs such as wedding
cakes and themed cakes. The variety possible in food and desserts never ceases
to amaze me.”
From baking out of a kitchen at a five-star property, one
looks at the other end of the spectrum, baking out of one’s own home. Goan food
blogger, recipe enthusiast and home-baker Desirée Alemao opines, “It’s great to
see such a good response to baking, in Goa. The trend is definitely catching on
quickly, and with KitchenAid entering the Goan market, it will certainly help
many budding bakers. The workshop was a fun experience, with Chef Samantha in
her element. I think I’ve just about gotten over my fear of making macaroons.”
The highlight of the gastronomically and educationally
satisfactory class was the interactive sessions with the chef, where she shared
secret baking tips and techniques. And while professionals may not always agree
on everything, it was interesting to see some come together for the love of
something as eternal as the concept of romance itself – food.
Chef Samantha’s recipe for a weekend-long baking-blitz is
listed alongside.
