Hi everyone,
I hope this message finds you well and eagerly anticipating the warmth of summer. As we gear up for an exciting season of culinary adventures, I want to express my gratitude for your patience in awaiting the details of our upcoming camps.
I'm thrilled to share that I've been hard at work planning an array of engaging summer camps for all our budding chefs. While I'm a bit behind schedule, your understanding means the world to me.
I will reveal the upcoming in-person camps as soon as I hear back from the place I am renting from 🤞, but I wanted to highlight the fantastic virtual options already available on our website: www.bakeaustin.com. 👇
For those unfamiliar with the magic of our virtual culinary camps, here are some key benefits that might just convince you of their charm:
👉 Flexibility: Attend from the comfort of your home, creating a flexible and convenient schedule for both parents and young chefs. Also, you do not have to drive anywhere.
👉 Global Connection: Join a diverse community of young bakers from around the country, fostering a unique and enriching virtual culinary experience.
👉 Skill Development: Master culinary skills under the guidance of Chef Pascal, creating delectable treats without leaving your kitchen. Learning the life skill of cooking is incredibly important for the future.
👉 Confidence: Learning how to maneuver recipes in their own kitchen gives young chefs the confidence to recreate or tackle new recipes.
👉 Healthy Habits: When learning how to keep your kitchen clean while cooking, the students learn healthy habits without feeling like it is a chore. Chef Pascal models this habit.
👉 Cost-Effective: Virtual culinary classes eliminate the need for travel expenses and are less than half the price of our in-person camps, making them a cost-effective way to enhance culinary skills at home. Also, you can invite a friend over for no additional cost. The price of the virtual camps is per screen.
👉 Personalized Attention: With smaller class sizes, each student receives more personalized attention from Chef Pascal, ensuring a tailored and enriching learning experience.
As for our eagerly awaited in-person camps, I'm diligently working to finalize the details. By this Sunday, I hope to share exciting news about our physical location, promising an immersive and hands-on culinary experience for our local campers.
I have a lineup of fun in-person camps already planned, with a few more surprises in the works.
Your input is invaluable, so if you have any exciting themes or concepts in mind, please share them with me. You can email me at bakeaustin@gmail.com
Thank you for your continued support, and stay tuned for more updates on our upcoming summer camps. Let's make this summer a season of culinary delights and unforgettable memories!
Here is another one of my favorite winter recipes:
Carrot Ginger Soup
Ingredients:
2 Tbsp extra-virgin olive oil
1 medium-sized yellow onion, finely diced
1.5 lbs carrots, chopped with skin on
3-4 cloves garlic, roughly chopped
2 Tbsp grated fresh ginger
2 tsp grated fresh turmeric
5 cups vegetable broth
2 Tbsp raw apple cider vinegar
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
Directions:
Heat the extra-virgin olive oil in a large pot over medium heat. Add the diced onion and chopped carrots. Cook, stirring occasionally, until the onions are translucent and the carrots begin to soften, approximately 6 to 8 minutes.
Add the chopped garlic, grated ginger, and turmeric. Stir to combine and cook for an additional 1 to 2 minutes.
Pour in the vegetable broth, add the apple cider vinegar, and season with salt and pepper. Bring the mixture just to a boil, then reduce the heat, cover, and simmer until all ingredients are tender, typically 25 to 30 minutes.
Remove the pot from heat. Use an immersion blender to blend the soup until it reaches a smooth consistency. Alternatively, let the soup cool slightly before carefully transferring it to a standard blender and blending until smooth.
Serve with sliced baguette.
Enjoy!
There is still room in our Adult Applestrudel class this Saturday and it’s not too late to join us. Join us for this amazing class!
Warm regards,
Chef Pascal