Thursday, May 17, 2012
I happened to notice that Chefs, Inc., a cooking school on the West Side of Los Angeles, was advertising a cooking class for a Mother's Day High Tea. I thought I might be able to pick up a few pointers--like how to get things done in advance so I can enjoy my guests--so I signed up to take the class with my son, who loves to bake. One of my "adopted daughters," Dani, who also likes to bake, decided to join us, so we were three of the five students in a class with two teachers. We had a blast and then we had a lovely high tea lunch.
We also made flour crepes that were filled with spinach and bechamel sauce and then baked. Everyone took turns at making the crepes and all of us got an opportunity to improve our ability to flip them over without them landing on the floor. It gave me a great feeling of accomplishment.
The small classroom size was a plus in being able to work on all the parts of the tea, but there was a lot of food left over. Cooking classes are no longer permitted to send leftovers home because of perceived liability issues if the participants fail to store food properly and then get sick. The instructor told us they keep the food for their staff to eat, but I'm surprised that the staff doesn't look overweight. This was a pretty rich menu.
The photographs above were all made with a Nikon Coolpix S8000 shooting available light with no flash at an ISO of 100 at the highest jpeg quality and auto white balance. The images were then run through Adobe Photoshop Lightroom 4 for some minor cropping and image adjustment, as well as watermarking. The S8000 is my carry-everywhere digital camera. I just wish it could shoot RAW.