Baking Workshop with Chef Didier: A Peek Behind Kitchen Doors
So this happened.
Chef Didier in action. =D
Chef Didier, always a fount of knowledge about how to prep food when we dined at his table, has also ventured into teaching. Yas!
Intro to macarons.
[That’s right. More than just making a mental note of the juicy tidbits he drops here and there at your lunch or dinner booking; you, me, everybody who enrolls can now learn from him at the various workshops hosted at Gavin’s Home Baked Treats’ base of (10-flavor-slices-in-one cheesecake =D) operations.]
And we (X+1+1 foodie posse) were invited to take a peek behind kitchen doors and join one of the workshops for January. (Thank you, Chef Didier and Ms. Merna!)
Karla’s hands on deck to incorporate the meringue with the almond flour mixture. ^^,
Since I’m mostly a muncher, I asked Karla, P3’s resident chef (in the making), to tag along to take care of the hands on stuff. (I imagined how I’d hold everyone else back at the class and it sort of did happen. You see, right at the beginning, there was this plastic triangular thingy on the table, and I didn’t have a clue what that was. *blushies Piping bag, Karla whispered to me. That’s my first lesson of the day.)
Piped and ready for a trip to the oven. Cue conga line music. *hihi
Having looked at the baking workshop schedule, Karla picked out macaron making from amongst other delicious sounding classes like puff pastry, individual plated desserts, chocolate confections, etc. to take part in. *droolfest
The day arrived and we were off. Here goes a quick rundown of the goings on at the workshop.
Lessons in piping (le macaron mixture). =)
It was a 9:00 to 5:00 affair, organized with snacks both for elevenses and the afternoon as well as a sumptuous lunch. (*nomnom bangus paksiw and laing. *tee hee) The morning started out with Chef showing the class all the ingredients and what needed to be done with them as well as other amusing anecdotes from his years of experience in kitchens around the world. (“,)
The macaron display. Wee!
More than note taking, Karla and everyone had the chance to try their hand at mixing the almond flour mixture (that had such a fighting spirit =b), as well as piping it onto baking trays in nice circles of eye candy colors.
While these rose and baked in the oven, Chef Didier went through the various delectable fillings one can squirt into the crispy on the outside, soft and chewy on the inside macaron shells. After finding the perfect pair for every macaron cookie, Chef Didier’s students for the day armed themselves yet again with piping bags and completed their macarons. (I always thought these treats looked like little funky colored hamburgers. Oh, so cute!)
P3’s resident baker/chef has another feather in her cap. Yey, Karla! (I think we can expect macarons to be one of our powwow munchies at some future date. *hihi)
How surprising that there were so many choices; chocolate versions, cream versions, fruit versions and more. Out of all these, Karla’s and my favorite turned out to be the lemon curd filling. It provided the perfect contrast of tartness to the sweet ‘fine dough’ shell. My second runner up is the dark chocolate ganache. The other fillings (almond praline, strawberry chocolate, and others), I’m afraid, triggered the ‘ingredient’ snacker in me. With OR without the macaron cookies, I think I could consume that. =))
Voila, macaron makers, all. Congratulations, graduates of the authentic French macaron workshop! (“,)
Inasmuch as I was just a fly (with a spy cam) on the wall, I felt like Karla, who said she took so much away from Chef Didier’s baking seminar. (Even non macaron related like new foodie friends, infobites on the food scene in Baguio and La Trinidad.) So much taken away, that the next day (the prescribed day to attack the macarons), Race, my brother, Ate Beth, all of us got to savor the fruits of Karla’s (and all the participants’) labor. ^^, (See more highlights from this macaron workshop, here.)
Hhmmm. I even feel empowered enough that I just might bake myself some macarons on this beautiful day.
The finished product. Yes, Karla and her classmates at Chef Didier’s class made these. \m/
For the January 2018 baking workshop schedule, the European breads seminar is set for the 23rd, and then, breakfast breads and cookies on the 26th. Chef Didier does have countless cooking tricks up his sleeve, so please do follow the Facebook pages below:
facebook.com/gavinshbt/
facebook.com/Chef-Didiers-Table-1358944930813040/
Or contact Ms. Krizza at 0921 789 0908 or 619 0651 to keep abreast of information and other details (such as workshop fees, how to make a reservation and so on) regarding upcoming baking workshops. =)
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X Marks the Spot for Good Baguio Foods 
This is great!! Thank you for the info. It looks like your friend had a great time. I think I’m going to enroll in one of the workshops. I hope Chef Didier has something for March.
Hello, Alysa! *hihi Do follow the Facebook pages listed in the post so that you could be informed about the coming workshops.
I hope you find something in March that would interest you and make you as happy as Karla was on baking workshop day. Thanks for dropping by Find Good Baguio Foods, Alysa! (“,)
Mahalia Jackson ata ang mga baking seminar diba? How much itey Xine?
Hello, Mario! From what I gathered from our new foodie (initiated macaron bakers) friends, the prices for Chef Didier’s baking workshops are pretty reasonable.
This seminar is P3500 and includes morning snack, lunch (with lots of ulam selections =b), afternoon snack, materials (modules and baking materials/ingredients), and take home of whatever was made.
You’re an aspiring baker too? Enroll na! *hihi Thanks muchie for visiting. (“,)
Just wow. It’s very nice that Chef Didier is also teaching baking classes now.
Hello there, Sally! I know right. So much to learn from him already at lunch/dinner, how much more now that he really has the floor. *hihi
Thank you for reading this post! Happy eatsplorations and food adventures to you! (“,)
I also want to learn how make macarons from a French chef. Do you think there will be another baking workshop for macaron?
Hello, Queen Ara! I’m sure Chef Didier and Gavin’s Home Baked Treats will gladly have a repeat of the macaron baking workshop if there’s a clamor for it. Please give their pages a like to get notifications about future food themed seminars.
Thank you for dropping by this food blog! I hope the Baguio food quest is going well on your end! (“,)
I’m interested sa French baking lesson, please do let me know how much it will cost & how many months before you complete the course? Also will you be able to provide accommodation to those not a Baguio Residence, for example who leaves in Manila? Please advice , very much interested to participate with your baking Class
Hello, Yolanda torres! Please get in touch with Ms. Krizza at 0921 789 0908 or (074) 619 0651 or send a message to their Facebook page: https://www.facebook.com/gavinshbt/ . She can provide you with all of the details you need on the topics, prices etc. for the different workshops with Chef Didier. (“,)