As I stepped into the kitchen of Le Cordon Bleu Chicago, I must admit that I had a little â€śJulia Childâ€ť moment. I had never been inside such a prestigious place steeped with the richness of culinary history. My heart raced with the anticipation of actually having the opportunity to cook with Master Chef finalist Chef Suzy Singh.
The event was hosted by NOW Foods to showcase the organic and gluten free product line â€“ which, by the way, is delicious. Standing around a long stainless steel table with other bloggers, I watched Chef Suzyâ€™s demo of how to prepare the sugarless sugar chocolate cupcakes. What a delight and a relief that Cordon Bleu students helped each of us with the actual preparation. The mixer equipment was huge and a bit intimidating. It reminded me of an upside down bonnet hood salon hair dryer.
Chef Rob guided me as I poured everything into the mixer. The whirs and aroma of cocoa powder clouds blending with coconut oil soothed away my anxiety. A great tip from Chef Suzy is to coat your scoop or spoon with cooking spray so your batter wonâ€™t stick. Â Here is a photo of one of my cupcakes!Â I even iced it and sprinkled pink pearls on it.
The next culinary assignment was to prepare Touchdown Burgers, i.e. gluten-free, allergen-friendly, veggie burgers.Â We mixed NOW Foods certified organic Quinoa whole grain and organic white rice flour as the base. To form flax paste, we mixed 2 Tablespoons of organic golden flax seed meal with 3 Tablespoons of water. An assortment of spices, peppers, Kalamata olives, spinach, and Basil gave the burger an additional kick. And the head Cordon Bleu Chef even curried eggplant as a condiment.
This amazing experience at Le Cordon Bleu is one that I will always remember! What a delight and honor to cook with Chef Suzy Singh! What are your favorite cooking tips?
Savor the day!