Mini-cooking course
maximizes results

Since April, The Oriental specialty shop has offered a variety of themed workshops. Each theme is based on ingredients, tastes or seasons. For example, one theme includes making a dark chocolate or fruitcake or an Italian dessert, called panna cotta - a chilled, light egg custard that is shaped in a mold and flavoured with caramel.

``One of the easiest desserts people can make is panna cotta. It is a dessert for one person,'' says 35-year-old Frenchman Stephane Zabazach, ``and it can be prepared ahead of time and quickly placed on a plate at the last minute.''

Stephane started his career as a chef in the south of France twelve years before coming to Thailand. At a very young age, Stephane learned from his grandmother how to make sweet jams, and he learned early in life that the key to success in his pastry chef career is motivation.

``Those enroled in my class don't need to be a chef. The most important element is self-motivation. They may be housewives or have a full-time job. But they are motivated by the same interests: cooking and learning,'' Stephane says.

While Stephane demonstrates, participants watch and learn in groups. Most classes are small with up to eight or ten people, who vary widely in cooking skills. Classes are designed for anyone who likes to cook _ from the beginner to the more experienced home chef. Through the course, students will expand skills and knowledge, learn new techniques, and gain confidence in the kitchen.

Panna cotta means ``cooked cream'' but, in fact, you need to heat the heavy cream only long enough to dissolve the sugar and a little gelatin. It really should be called cream pudding, because that's exactly what the dessert is. The dessert originated in the Northern Italian region of Piedmont.

``The great thing about panna cotta is it's easy to make and even easier to enjoy,'' Stephane, who regularly holds dessert and pastry workshops, says.

"There's little more to panna cotta than cream, gelatin, and sugar. The cream is usually flavoured with fresh vanilla bean. The beans are available in local markets,'' he adds.

To prepare panna cotta, ``The first step is to soak the gelatine sheets in ice-cold water. Then, add milk or buttermilk and boil it in a sauce pan with the vanilla beans,'' he says.

``After the buttermilk is mixed well with the gelatin and vanilla beans, add the sugar and water and cook the mixture slowly until the mixture turns golden brown. Then pour it in a bowl. Let the caramel sugar set before putting the mixture on top,'' he continues. The dessert is chilled in a decorative mold until it sets and is turned out onto a platter with berries placed around the sides. It can also be served in dishes or glasses.

``The berries make it a stunning presentation because of the colour and contrast against a backdrop of creamy white. A mix of berries with three colours make the dessert a visual delight,'' says Stephane.

Stephane prefers his classes small. ``It allows individual attention and time for questions. Interaction is important. And we can work on the item together to see what went wrong,'' he says.

Students work with genuine products as well as organic and healthy ingredients. Each student receives a step-by-step recipe packet they can use at home. The interactions during the workshop are interesting as you simultaneously learn about different kitchen tools and enjoy eating a delectable dessert that you created. Students get to taste the dishes they made in class, and to take any remaining portions home.

``Now I'm working on all-new themes for next year's workshops. The 2006 workshops I taught won't be repeated. Next year, people will see more seasonally themed menus, for example, Christmas favourites,'' says Stephane.

Perhaps spending just a few hours learning how to prepare a special recipe in a mini-workshop won't make you a professional chef, but it is a sweet step up the gourmet ladder.

Workshops are available during weekdays and weekends. Prices start at 1,500 baht per workshop. For more information, contact The Oriental Shop, Siam Paragon at 02-610-9845.