To conduct a baking demo, the presenter (in this case, me) must be three things: organized, concise, and able to keep an eye on three different things baking simultaneously at three different temperatures. It also helps a lot if the presenter displays charisma and a certain rapport with her audience. I think I did pretty well, but it’s impossible to keep track of all those things in the oven while I’m busy conducting a demo up front. Talk about multi-tasking!
It was certainly sweet to have 80 participants attend my demo last Saturday, most of whom are readers of this website. Nestlé’s Julius Maggi Kitchen was abuzz with excited bakers and dessert lovers who watched while I demonstrated how to make my cheesecake, made smooth and creamy with Carnation Condensada, coconut milk crÃ¨me brulee made with Nestlé Coco Evap, and the most anticipated of all, the scones made with Coco Evap and Nestlé Fresh Milk.
After the demo, those who had brought dessert introduced themselves and showed off their desserts for all of us to ooh and ogle at. And to make everyone even more hungry, I conducted a “How well do you know Dessert Comes First?” game along with Nina Pascual of Nestlé’s Consumer Services who also held a little quiz about the Nestlé Food Club. Lucky winners went home toting loaded Nestlé gift packs.
The best part of all was eating the desserts everyone had brought. I talked too much at the demo, so now look at these photos taken by my good friend Kaie, who captured the spirit and sweetness of last Saturday.
me and Nina Pascual of Nestle
My thanks go to all those who made time to attend my baking demo last Saturday. Thank you, thank you so much! And special thanks and appreciation go to Nestlé’s Nina Pasual and Ajie Acorda of Consumer Services as well as Ramon Pendoza, Lhot Amadar, and Val Victoria.