Dessert Masterclass

We have been nudging Chef Nicolas of Caprice to teach us how to make some of his amazing desserts, and we were super excited that he spared one Saturday morning last month doing just that at his kitchen for a few of us. Though the lunch service wouldn’t start until a few hours away, the kitchen at Caprice was already getting busy, with much of the preparation well underway.

Fun at the Butchery Workshop

Recently I joined a few others for a Butchery Workshop hosted by Chef Tom Aikens at his restaurant, The Fat Pig by Tom Aikens, in Times Square. Given I have yet tried both of the restaurants he's currently overseeing (Fat Pig and also The Pawn in Wanchai), I am interested in trying his dishes, but I am even more interested in picking up some butchering skills from him, for this is not something I could easily get some hands-on experience with.

A Saturday Morning at Caprice... Kitchen

I was super excited (and felt privileged) to have the opportunity to spend some time with Chef Marike van Beurden - the pastry chef at Caprice - inside the kitchen of Four Seasons Hong Kong a few weeks back on a Saturday morning to learn about chocolates. We were given a crash course on chocolate making, then some tastings of different kinds of chocolates, and at the end, created a dessert using chocolates under the guidance of Chef Marike.

That morning we had a chance to taste and compare different kinds of chocolates produced by Cacao Barry, a 170-year-old French premium chocolatier. They source cocoa beans from well-selected farms around the world, and supplies its products to many top restaurants, including Caprice. Many of Chef Marike's fancy dessert creations which were on Caprice's menu were now made with Cacao Barry products.