I'm not kidding about this. True, we were at the Monogram Experience Center (MEC for short) to learn about GE's high-end line of appliances. But to truly appreciate Monogram, the MEC staff feels you need to cook with it. The teaching kitchen at the MEC houses six smaller kitchens: five for small groups of participants, and one main kitchen for Chef Joe and Chef Brian. These guys were amazing and really brought a lot of passion to what might have been a stoic couple of days of technical talk.
Advantium Speed Oven for example, we went into the kitchen to actually cook with it. From a designer's point of view, this is a really clever strategy. I now have specific knowledge about a very useful appliance I can share with my clients. Win-win!
We cooked all our meals during our stay with the exception of our first dinner which was expertly prepared by Chef Joe & Chef Brian.
|Cabia with a Salad of Cucumber & Celery|
|Capriole Farms Goat Cheese Cheesecake|
Compared to other cooking classes I've taken, this was pretty simple stuff. Everything was prepped and measured for us, so we essentially were just assembling our meals. This is not a criticism. In fact the amount of work the kitchen staff put into getting our "meez" together allowed us to focus on the appliances which, in fairness, is why we were there.
|Grilled Chicken w/ Dirty Rice & Arugula Salad|
|Orecchiette w/ Sundried Tomato Pesto & Mushrooms|
The finale of our time at the MEC was an "Iron Chef" competition. Our team ( Nick, Brenda, Lori , Tara and yours truly) had 50 minutes to create a "meal" that featured the theme ingredient: lemons. Here was our entry:
|From left to right: Baked Apple Panacake w/ Lemon & Cinnamon, Cranberry, |
Chocolate and Pecan Scone, Chicken & Bacon Chowder, Blueberry Lemonade.
So now I diet. Thanks to Michelle, Nancy, Paula and all the trainers at the MEC for an amazing few days.
*My trip and expenses are paid for by GE but my words, opinions, tweets, quips, etc. are nothing but my own.