Posts by Ashveen Kaur

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Learning with the Maestro

On the occasion of Le Cordon Bleu’s 120th birthday, students of G D Goenka School of Hospitality were introduced to Pâtisserie Master Chef Nicolas Houchet, who conducted a demonstration class along with Chef Katerina Garwood. The recipe for the day was the Choux Crumble Chocolat et Caramel Salé. As much as I love baking cakes, there’s something immensely satisfying about making patisserie classics. Moreover, being a crazy chocolate and caramel

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Joy of Baking

My interest in baking can be traced back to my childhood days, when I used to love helping my mother in the kitchen by mixing cake batter for her, sneaking chunks of cookie dough (to eat raw!) and by generally making a huge mess in the kitchen. Somewhere along the way, I fell in love with flour, sugar, eggs and butter and how simple ingredients like these could make something

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