On a rainy and windy cold Friday in March, the International Cooking Demonstration Group gathered for lunch in the kitchen of Grand Hyatt Hotel for a different experience than what we normally have. We were 41 ladies attending and were divided into two groups. One group started to learn from Executive Chef Tan Ban Khim, who prepared a risotto in front of us. He explained every step and all the ingredients very clearly and was happy to answer all our questions. This signature dish from Italy can easily be cooked here since all the ingredients are available in Taiwan. The chef was also generous enough to share a little secret with us—instead of adding butter to risotto, as is typically done, he uses mascarpone cheese. It adds a delightful flavor and is worthwhile trying the next time you make risotto.
The second group started to experience the preparation of the Mont Blanc dessert from Pastry Chef Julien Perrinet. This dessert takes a long time to prepare and we were happy to be able to observe the chef as he meticulously created it. The combination of blueberries in different forms—fresh, sauce, and cream—made this dessert so delicious! Combined with the mini meringues and edible colorful flowers for decoration, this dessert was a joy for both the eyes and the taste buds.
After the chef had mostly completed the Mont Blanc, he invited us to add the finishing touches by piping on hazelnut cream, which was much more difficult than it may seem.
After the demonstration, we enjoyed a fantastic lunch of Caesar salad, minestrone soup, risotto with pork cheek, and for dessert, fruit and a Mont Blanc. What a feast!
To be invited to the kitchen of an esteemed international hotel and be personally instructed by the chefs was an honor and a truly memorable experience. Thank you for having us, Grand Hyatt Taipei!
By Louise Byström
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