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We all know the proverb, “Give a man a fish, and you’ll feed him for a day; Teach a man how to fish, and you’ll feed him for a lifetime.” Well, in our latest foodventure, we didn’t just fill our mouths like we usually do with the hottest restos around Baguio. Instead, we learned the how to’s of pastry-making with the French Chef Didier, an award-winning chef who has worked in a good number of high-end restaurants in his lifetime. 

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Chef Didier Derouet of Chef Didier’s Table partnered with Ms. Krizza of Gavin’s Home Baked Treats for this curriculum of baking and dessert-making techniques. There are twelve different modules or classes focusing on various kinds of pastries. Previously, they have tackled macaron-making, tart-making, and cake-making. In our recent visit, we got a glimpse of bread-making and chocolate-making.

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The workshops were mostly joined by ladies, who are stay-at-home mothers, business owners, and baking enthusiasts. The set-up was simple. Everyone gathers around the kitchen where Chef Didier exhibits the techniques using the ingredients. Participants can be as active or observant as they want. We took a more observant approach, and we watched as the ladies huddled over the tasks.

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Chef Didier makes use of locally-sourced ingredients, so the dishes won’t be hard to recreate. The techniques also make use of average kitchen equipment, which goes to show that creating exquisite pastries doesn’t have to be expensive or hard to achieve. We would hear side comments from the ladies, expressing how surprisingly simple and easy it was to create the pastries.

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Every now and then, the women would be cheerfully sharing personal stories as well as their own techniques that they use. The participants would even sneak off some bits of the ingredients or left-overs for taste-testing, and who could blame them when the food looks and tastes really good? It reminded us of times like Christmas, where our mothers and aunts would assemble around the kitchen and prepare food for the celebration.

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The workshop would start at around 9 am and end at around 6 pm, so that’s a whole day of different food items coming and going over the course of the class. The finished products are set aside and displayed for until after the class. Even if we didn’t do much, seeing the range of food on display felt very satisfying and tempting not to grab one off the shelf to munch. After picture taking and a short “graduation” ceremony where everyone gets a certificate of participation, everyone would get a fair share of the desserts that they created.

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This workshop is perfect for anyone who wants to start a small business or to simply expand their range of recipes. Soon, Chef Didier will be teaching cooking techniques for delicious courses. For more information on schedule and workshop prices, contact Ms. Krizza of Gavin’s Home Baked Treats  at 0921 789 0908 or 619 0651.

 

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