Chef Jean Fougere's class was a blast! Chef gave tried and true tips and techniques of the trade as we measured ingredients and baked delicate pumpkin and chocolate cupcakes at kitchennyc commercial kitchen. Chef demonstrated the basics of how to crack and separate eggs correctly, which butter to use in baking, why measurement by weight is better than measurement by volume, how to select the finest baking chocolate, how to make and roll out chocolate "clay" and more! We made silky swiss meringue buttercream to top our cupcakes--yummy. We also had the pleasure of meeting Tricia, the owner of kitchennyc, who is gracious and a real pleasure to know.
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