Cooking Class - Palate Sensations Singapore

One of the managers in my team at work won an award because she is a pretty awesome manager. What does this have to do with cooking classes? Well, she is a food-lover, in addition to being totally hilarious, and decided to treat her team to an afternoon of cooking as a group. Again, where do I fit in? Well, she had some available slots in the group and guess who jumped at the chance?! Me! There you go, now I fit into the picture totally, don't I?

And that's where it began.

Joann had filled me in on how nice their kitchen is but even then I was all *gasp* and *double gasp*. I mean, take a look..

Every surface either squeeks or is filled with food and/or kitchen gadgets. No complaints!

There's one entire wall full of Le Creuset stuff. Saucepans, bowls, pans, stock pots, and the list goes on and on.

The opposite wall was dedicated to Scan Pan. I hadn't heard of the brand before this but now, I am down. I go to their website every other day and just ogle.

This is probably my favourite section though. This shelf takes up so little space yet houses so many (important!) heavy things. Imagine how helpful this would be in a tiny kitchen. A food-lover's kitchen cuz otherwise, you don't even need so many kitchen gadgets!

The last shelf, dedicated to Kitchenaids. Not one, not two, but four of them. Four. FOUR!

They also had four ovens. *Dreamy sigh*

We made pizza from scratch, chicken tacos with avocado, fritatta with tomato salsa, and pear and cherry cake with a spiked glaze.

The ingredients were measured and laid out neatly before we got there.

So we cracked open a bottle of girly bubbly and got started!

I spent some quality time with the Kitchenaid as it kneaded the dough for the pizza. He even told me I will soon acquire his cousin. I hope he's right. Then again, a Kitchenaid is always right. Right?

The dough was super soft and very easy to work with after left alone to rise for a while. There was a lot of poking and touching to get acquainted.

The cake came along really well too. The batter was entirely whipped up in a Kitchenaid too. He was yellow but we didn't get a chance to chat. By the way, I made this cake the next weekend and will post soon.

The fritatta was super easy to whip up. It was partly cooked on a stove and then baked (Scan Pan is oven proof too, how cool is that?).

By the way, I am very proud of the smoke in this pic. This has never happened before and I have no clue how I achieved this.

When the cake was done, the chef did this for two reasons. 1) To loosen it gently from the ramekin and 2) So that it stays warm when we are ready to attack them!

These were for the tacos. Fresh vegetables.

The tacos themselves, with sour cream dip, shaved parmesan and the avocado dip.
Ah the pizzas. Each one was unique because we all got a blob of dough and could pick and choose our filling.

This is the chef's version. Minimalistic with two variations - simple tomato and cheese on one side, and thinly sliced potatoes on the other.

Then we got started. There were hearts..

And half moons..

And tons of different shapes, colours, textures, fillings..

Mine? Well very simple. Tomato base, fresh rosemary, and oodles of cheese. Pizza = cheese to me :D

PS: I got quite pally with the Silpat too. We may meet again in the near future for a cookie or two.

If you are ever looking for cooking classes in Singapore, Palate Sensations is a definite must-try. Its pricey but totally worth it!