HMGT 1102

To: Professor Krondl

From: Taj Santiago

Date: December 12, 2018

Re: Anna Nurse Workshop

At the Anna Nurse workshop, we learned how to make the French pastry called Macarons. The chef for our demo workshop was City Tech graduate named Emily Rodriguez. She specializes in baking and pastry arts. She now is the Pastry Sous Chef at Danny Meyers the Whitney Museum. She is responsible for all of the desserts that the restaurant produces and also for the museums catering events. Luckily for us, we were in for a treat when we were gonna learn the famous French pastry called Macarons.

During the workshop Chef, Emily went through all of the steps thoroughly and gave good explanations as to why certain things have to be done in order to produce a good Macaron. One of these things was when adding the flour mixture to the egg whites you should use folding in technique or not the mixture will not properly mix and You will be left with lots of air bubbles that will affect your finishing product. She was very precise with her instructions and also made sure she showed the room why you should do the steps the way she made them on the recipe. Something I enjoyed about Chef Emily’s workshop was that she made jokes and was open to lots of different questions and answered them to the best of her ability. The finished product was a Coconut S’more Macaron. The cookie was lightly dusted with graham cookie crumbs and filled with a smooth yet thick chocolate ganache with an outer layer of marshmallow torched for a nice chard taste. This recipe is great for events as for this recipe yields 200 shells and 100 Macarons.

Best,

Taj Santiago