Teresa Shurilla

Teresa Shurilla


So it’s a great honor and a great
privilege for me to introduce to you chef Teresa
Shurilla from Maui Culinary Academy and her assistant who is a very accomplished
chef in her own right Abigail Langlass and chef Stanton Ho. Yes and I think
she’ll be pulling him into the mix too. So thank you. So we I always bring
extra sugar yay. So we’re all set. Not to worry.
I wanted to talk about a couple different things. First of all sugar in
Hawaii is almost literally impossible and it’s so humid here but there’s a lot
of things that you can do and tricks of the trade. You know I love working with
sugar but I notice for the most part it’s really hard to do in this
environment. So what you have to do normally is kind of do other things to
go along with the sugar that you’re gonna do. So the techniques that I was
going to show you today I can’t show you everything you only gave me an hour and
a half. I could make it a lot longer. My classes are usually five to six hours
and we’re in the lab and then I do lecture in between. So what I teach over
at UH Maui college is advanced baking and this semester I was kind of lucky
enough to I set up the program a while ago. I think 14 years I’ve been there and
I started with the fundamentals and then I created the advanced baking classes as
well. So what we’re doing today it’s stuff that you can do without too many
problems. That besides this will you know the pulling and the blowing that that’s
kind of the fancy stuff but it’s really difficult to do but I want to give you
some tricks of the trade that you can just start right off and do it. So you
can impress people you can do small show pieces. I brought this from Maui. Am I too
loud? Okay. I brought this for Maui. This is press sugar. Press sugar is just I
gave you a recipe there it’s just granulated sugar and water and you mix
it together and you press it into a mold. That kind of oh what am i doing too much
with the all of the Kukui okay. Yeah it’s like hkhkhk. No. I’m good I was like huh. So what I did is that I pressed both of these.
These came from Maui. So I pressed them I put them I I took the mold off and
then I put it in the oven for about thirty minutes and then I actually left
it in the oven overnight. This is like a big sugar cube.
Can you reuse it? I suppose you could. Not really appropriate though so and I
wanted to have a background here let me show you I I’m a big doodler so I
doodled on my list. So I was hoping with my doodle I don’t know if you guys can
see that I need a direction when I start out even if it’s a small direction you
know I need to kind of know where I’m going but sometimes I go off the rails
just a little bit. So I started with my my press sugar right here. Now my
pressure Abbie is gonna be my airbrush artist today. So she’s gonna airbrush
with alcohol and we’ve got some sparkle dust. So if you’re not familiar with the
sparkle dust those of you who like pastry I don’t know if you can see in
there right there I put sparkle dust and everything sorry chef I know that you’re
like I can’t help myself. You know they made it and I’m like well why wouldn’t
you put that on there because that’s so sparkly and I love that but anyway so
what I’m gonna do here what I did earlier because these take a long time to
set up and an hour and a half is not going to be long enough. I did what’s
called poured sugar poured isomalt. We use isomalt in Hawaii. Isomalt is is a
sugar substitute. It’s usually for diabetics and that was a wall wasn’t it
Staunton and like 25 years ago you guys figured out that isomalt was good for
thank you we can thank them for discovering that that it actually works
better in this environment and it’s not as tacky. You can remelt it. It is derived
from sugar you take a dice you can I go there? You take a disaccharide you break
it in half twice and it becomes a simple sugar. So it goes through the system they
use it for diabetics because it goes through the system as not as a
carbohydrate it goes through as kind of like fiber. So you have to be careful if
you’re eating a lot of this the sugar free stuff you catch my drift okay.
So be careful. Like wow. Alright but that’s that is why it that’s why we can
use it for sugar. Now it doesn’t color as much as sugar. Sugar you have to take to
a certain temperature and then you’ll add the color. So it’s gonna get a little
yellow. Some people like to mix the isomalt and the sugar cook sugar
together so it’s cheaper because Isomalt it’s about six dollars a pound and sugar
is about sixty cents a pound. Too it is it might be cheaper for you
guys over here but I’m not sure. Anyways so what I did with this is I just took
the isomalt. Maybe not. Maybe you have to see me pour it. So what I’m going to do
these are called these are called noodles. So they’re flexible okay and you
can do whatever design you wanted. What basically what I wanted to have happen
here is I’ve got my Shiblon or my mold just to hold these noodles which are
flexible in place so when I go to pour the isomalt on top of here there’s a
marble underneath it’s gonna set up hard. Then I can lift that up hopefully and
put that she says hopefully because you know you always make these great plans
and then you tried it you’re getting ready and you’re like oh that really
okay so we’ll just put all these things together. I want to basically show you
techniques and then you can go have some fun to. This I take I boil it a little
bit of water to start it off. The icemalt it looks like Abbie do you have it? It
looks like. There’s this this had some luster in it so you kind of look like
this it looks like there you go like that. So we start off with that and you
cook that to about 340 350. If you were casting that’s what this is called is
called casting and if you’re pulling or blowing you don’t want to go past 340
degrees. I don’t. He does. He goes 360. That’s a little hot for my hands.
I can’t. I can’t. I can’t do it captain it’s too hot. So what I want to do
here is I’m going to go ahead and hopefully not block you but I’m going to
pour over my little mold here because I’ve got the bubbles are gone now. I’m gonna let that kind of and if I see
any bubbles I usually will take a torch and hit the bubbles. Abbie I’ve got that
teeny baby torch. Do you see? Go on on top of the yeah go
ahead and light that. This is isomalt and coloring uh-huh. And Abby is gonna get the bubbles out
because if you if you go too quickly and start pouring before you let it sit for
a minute you let the bubbles kind of subside then you have bubbles in here
but you can always get them out with the torch. That’s what I use that little
torch for. So you can see I put a little bit of gold dust in there. I don’t know
if you can see that. I’m kind of try to make it go to the. There you go. You have to have very
steady hands when you do this to otherwise it’s a little dangerous. All
right. So usually take some I don’t know could
take about an hour to set up. Abby’s gonna go in and start to get the bubbles
out. Ready? Get those bubbles out. Get them out. Get him out. Thank you. Now that was
your job. I thought yeah thanks. I know I do that. You have to smack me. Alright so that is what
that is. I’d also made pastillage and then brought it here. Has anyone ever seen
pastillage before? Pastillage is a mix of cornstarch and powdered sugar and
gelatin and vinegar. Again Thank You chef Stanton. His recipes always work really
good and he’s cool about using the recipe. So I used yours on my little
printout by the way. Thank you. I have to you know give credit where. Okay so I’m
not gonna roll out pastillage I just want to show you what I did with it and what
it looks like. I brought it for you because we don’t and again with the hour
and a half right. I just want you to feel it. So don’t worry I’m not gonna use it
after you all touch it. I’m gonna send something down either
side. Haley could you help us with that? Is that good? Perfect.
Okay that looks gorgeous. So Haley’s going to pass a little bit out. Thank you. So you can feel it. Now the vinegar helps it dry but again in Hawaii
I wasn’t sure if that was going to dry in time. So I put it in the dehydrator
after I rolled it out and I cut it and I put it in the dehydrator. Abby is gonna
bring those to us right now. So whoever where are my budding
pastry people? Where are you? Nobody. One? Wow good this is actually good because I
can convince you all . I’m really good at that. I usually can talk people into many
things. Can I? Yeah. Yeah like Abby leaving her work day which she never does.
See it was good. That’s good for you That’s good for you. All right so anyways
we rolled out this pastillage and as you roll it out it kind of sets up fairly
hard and what I’m going to do with this is I’m going to airbrush this. So Abby
Abby’s got the airbrush and we’re making a mixture of grain alcohol and we’ve got
two different kinds of gold here. If you’ve worked with any of these gold
powders this is just a regular old gold it’s called and then the newest of the
cake world is called the highlighter colors. I have a squeegee. That thingy. So okay she said did you see my dropper?
Here it is. Okay. So do you want it you want to airbrush
right here? That’ll be good. Just don’t airbrush over there. So you have to
mix it and dilute it just enough so it actually goes through the airbrush but
you don’t want to get pastillage to it. I don’t really care about the towel
that much but the way that we’re going to set this up see you like the the
picture that I had over here. The picture in my head I was going to put two one on
the other so you know one and then the other one and then I have a couple
smaller ones there okay. I also brought some pearls to pearl the inside of these
once I pipe some sugar on there why because we can. You know you can always
add things. You run out of time if you guys are out the door and I’m putting
little pearls on don’t worry we’ll get a picture for you. If you’re a type-a anal
retentive personality this is a great. No too much? Okay. This is really good for
you but I think for the most part pastry you know it this is kind of the icing on
the cake but I think the most important thing that. There you go. Oh yeah. Here
that one’s a dual action one. You gotta press and pull. This is a dual action so
you got a press and pull it at the same time There you go. Press down and pull. Gotta a press and pull all the way open.
All the way. There you go. Is it clogged? It’s just. It is. Okay. It’s gonna take a while.
Let me fix ya. It needs a little more booze in
there. Give me a teeny bit of booze. For now it’ll unclog it. Yeah that highlighter color you gotta be careful of. Good. Alright and I spray my hand a lot.
All right it’s always the airbrush isn’t it? Always the airbrush that there
you go now you’re talking. Okay you’re gonna she’s gonna be spraying that for a
while. Alright so so far so good
what’s this? Press sugar. Thank you guys are paying attention. What’s this over here?
cast cast isomolt. All right. Okay now we also have cast isomolt over here and I
cast those into silicone molds. We can always. Yeah we can always. It’ll be fine.
She’s gonna say leave me alone I will be fine. So what I’d like to do also with
these once I cast these and they come out of the silicone mold they’re not as
clean sometimes so I will just take a torch really quickly and just kind of
clear it out a little I can. I’m gonna do it right here on the stainless
just to make them a little shinier. See what I mean? There we go. Did I shine that up pretty
good? Almost. Except for that side that I can’t
see. When I when I put this in the silicone mold which I was taking it out
when you guys were getting your awards. Congratulations by the way.
That’s always great. Pardon me? The pastillage if you
have the dehydrator that I borrowed when I came to Honolulu I went to Abby’s bake
shop and took her dehydrator out. It takes sometimes it’ll take a week in
Hawaii and I dry it in my deck oven on styrofoam and if I’m if I’m in a
hurry I’ll put it in the dehydrator. Normally that’s best because if you’re
gonna paint it with something like this you have to have it pretty dry otherwise
it kind of it’ll turn rather mushy and not very nice. Okay. I don’t want you anymore. So because
it’s Valentine’s week I couldn’t help myself.
I spent all last week making we make bonbons for sale. We made about 800
different bonbons for sale. So that’s what we do. The week before I usually do
it like this week and then we box them up and we sell them but we made them
last week and that was really quite lovely. All right so that would be the
pastillage. So far so good. I’m not going too quick? You guys following? All right.
Look at my time check want to make sure I cover everything. Okay we’re good. Oh
plenty of time. Alright so next thing I want to show you. This will take a little
while to dry. Once it does dry I just remove the noodles comb saw and then
we’ll put this upright and hopefully the curvature I took this and I kind of did
the same curvature as this so hopefully it’ll fit right in there.
Fingers crossed people. Fingers crossed. You never know.
It’s always good. Oh you are good. You do this for a living. Sometimes. Little
airbrushing here and there. Alright. Oh my TV? Well I haven’t been
I haven’t won the money yet. Let’s just say that. I’ve tried they I’ve done just
a couple shows so far. I did sugar dome which only stayed on one season
unfortunately. I think it was too over the top and I don’t think any they came
up and they had a sugar artist a cake artist and an artist from you know the
field and ours was a muralist. So we I did that show and that was interesting
because the person who was the muralists had to paint with food color on the
mural and they never worked in that medium before. So they were I either you
would think that the cake person is usually the person excuse me
I’m gonna say that is usually the person who’s the most affected and they get a
little grumpy but it was the actual. Is that me are you? Oh never mind don’t
don’t pay attention. You guys I told you to turn off your phone. That was we’re
going to turn that off that was on mute That’s alright. That looks great.
Oh yeah what do you guys think? Do you like that? It’s good so far?
Nice. Very swaggy? I like it too. Is that not good? Is that a bad thing to
say? I just want to make sure I know what I like whoa. Anyway so as I was asked to
go do this show and I had never done a show before so I went over there and of
course you never know what you’re what’s gonna happen in and TV they like they
like the epic fail you know so if you’re doing something really bad or something
has gone terribly wrong those are the people they zoom right and you know like
how do you feel you know after you broke your sugar showpiece you’re like well
what do you think. I’m like that’s terrific. No. It wasn’t good. It wasn’t
good but the second one they called me up and they asked me to do Halloween
Morison so that was really fun and I actually almost made it to the end
except that I have to blame it on the team. I was with these crazy people. The
cake guy again. Sorry okay. The cake guy was really nutty.
So he said he was kind of bossy little nutty but we made it to the last show so
there was every you know there were there were five teams that started out
so every week somebody was kicked off. So the first week for us it was like am I
gonna make it but she liked our stuff. We did zombie prom and I did this big
huge punch bowl and the punch bowl ended up breaking and the punch was everywhere
but it was appropriate because it was a zombie prom and so she came over and I
made her this panna cotta she loved the panna cotta so she didn’t
care that that punch was all over the table. She’s
like I love the panna cotta. I’m like good don’t look at the rest. So then we
made it we made it that week and then we made it to the next week and we got to
the final week and the pumpkin guy and the cake guy were fighting like every
day. Oh and they didn’t do that for TV. These guys were seriously they were
gonna kill each other. I thought we weren’t gonna make it but we did and and
we lost but it was a it was a good loss you know. I felt like I made it that far
the pastry chefs that I was competing against were you know really good pastry
chefs and you never know if your days gonna be good or not you know you just
don’t know but it was really nice to go over there and I met a lot of great
people and some good professionals and I saw some great stuff. So you know even
though the reality TV for the Food Network sometimes you’re like really? You
know I mean a lot of that stuff they give you a timer and they never turn the
timer off. So that’s real. Just so you know. Drama yeah somewhat real but I
think as far as you know doing what we do professionally I’d like to see more
shows where people would just show what they do instead of turning it into a
reality TV because it makes it it’s hard enough just to do this and just throwing
in the spin of the reality TV with the personalities. It’s a little too much. All
right anyways she is doing should we give her a hand golf clap. Thank you. Very
good. You’re fantastic. You’re hired. Back to me because you know Abby it’s all
about me today. So back to this. What I thought I and I think I watched too much
TV. I watched a television program the other day and it was called face off where
they do the makeup. Ever watch that because it really incredible like makeup
techniques and I find some inspiration from different things. So I was watching
that and they were doing that Queen it was everyone had a card. So they were
doing the one person did the Queen of Hearts
and she actually did hearts on top that looked like actual organs
hearts on top of this showpiece. So it’s kind of the inspiration for where we’re
going here today and I want to show you something that I’m we’re going to
hopefully like TV magic pulled this off. I like the shine much better on that
what are you doing differently? I don’t know whatever you’re doing keep it
up keep it going. Yeah I like it. I like it. All right so we’re gonna take
a little bit of this extremely hot sugar. Now sugar when you’re pulling and
blowing sugar you have to cool it off before you try to actually attach it to
these pumps. If you don’t do that I should stop talking while I’m doing this.
You won’t really get an even ball on the end of this. So I have to go back to this guy. Abby
once you do those can you get that that isomalt started so we can when we
start putting the pieces together? I don’t know what’s going on with the
torch. I have no idea. It’s decided to change so unfortunately this showpiece
once we put it up today if I don’t spray it it’s not gonna last but when I spray
it it dulls it a little bit. So if if you’re in an environment where it’s not
going to go out to the food you know to to the buffet table sometimes I spray it
with the acrylic spray just to save it so I can put it in the window and at the
culinary school but I never would put anything like that
out on a buffet if someone was getting if the possibility of anyone could eat
that because you don’t want to do that that’s kind of scary. Right. So for here and then we’ll pull a small ribbon cuz chef was chef Stanton
was here earlier and you pulled exactly what we needed.
Thank You chef because his ribbons are so much prettier. I think you got what a
couple years of sugar on you right. Yeah. So when I start winning chef
Stanton started coming to the school in was at 2,000 right?
No 2001. I think. The first time at Maui. I took a class over and I suggest
that anytime any of these professionals come and you’ll have a chance to take a
class with any of these guys you do it you know because they’re coming to why you
don’t have to go to the mainland. You don’t have to pay the money to get the
ticket. You know you can go and take a class from them and I was inspired by I
think you were doing sugar as well with a wall came over to the college. Now
because of the proximity and because of where we are and in Maui I’m able to say
to these guys not necessarily Stanton is from here but the other folks would you
like to come to Hawaii to teach a class? I think their answer is? Not like hey I’m
in Des Moines you guys feel like teaching a class in the winter in Des
Moines? That’s in Iowa. Sorry nothing if anyone’s from Iowa I apologize but my
father was in rock and roll and he would always go on the road and tell me all
these really bad places so Des Moines apparently is not a really great place
to go for venues so I used that. There’s one of Detroit’s here I forgot which one
he talked about. Okay so my scissors which I left here.
Thank you. That looks great Abbi. I like it. I like
the shiny shiny yeah yeah. Very happy with that.
Oh there’s one wonderful. Okay so so far so good.
Any questions? So far. No? That’s enjoying yourself? Ready for a good semester?
making some good who’s doing no that pastry people are not here right? They’re
all are they here? Some were here. Who’s doing all this
petit fours? For the function coming up. Did you guys have a big function this
weekend? They’re all doing petit fours. Oh never mind. Maybe don’t know yet. Maybe
I’m spoken too soon. When I I was going to school in Santa
Monica and I was not going to be a pastry chef. I was going to be Linda
Ronstadt. I was gonna be a singer. It’s going school for that and I also did
some cooking for my dad’s parties on the side. So I did cooking for that and then
I went to work at a restaurant called charmers market down in Santa Monica and
the pastry chef kept walking out. Andre was his name. These are good stories. I
think Andre the pastry chef kept walking out. So the last time Andre the pastry
chef walked out guess who became the pastry chef? That
would be me and they brought this was in how old am
I? Just kidding. This was night Thank You Abby this is 1981. I think 1981 and I was
in Santa Monica so the other restaurant that was coming up at that time was
Michaels restaurant in Santa Monica with Jonathan Waxman. It’s when all the
nouvelle cuisine was happening. So Andre the pastry chef thank you. He walked out.
I was going to school and I was gonna be a singer. I would never have made it
on an idol so just so you know. It’s okay I didn’t hurt my music career too badly
and then he walked out I called my dad I go well the chef said I have to quit my
singing so I can pursue pastry and my father said that I was a much better
cook than I was a singer but I always and that was good because he’s in the
music business. I was you know I thought without telling me that your real truth.
Later I figured that out. There was no idol back then. I couldn’t have tried out
and had my hopes dashed and say why are you here singing. It’s not your forte but
if you want me to I’m you know a little bit for you later on maybe no not so
much. So anyways so what I’ve done
here as I was doing that quickly so I could kind of concentrate on that is
I’ve attached this ball right here. So what I wanted to do remember when I was
talking about the hearts right? Those hearts that look kind of like hearts. Are
you gonna help me out here because you have the dip and go. Okay I’ve got it
kind of stuck there. So anyways as I’m working. Andre has walked out the pastry
chef. The chef is now going to train me to make pastries. I didn’t even know what
the term pastry chef meant. I was like under who okay and he brought in the
pastry chef from Loranger which was like the finest restaurant in the city
at that time. Rashard Cheryl. Yes and then he also brought in jimmy brinkley who
was the pastry chef over at Michaels and these were the people who were training
me. So that was the first training I had. I had no idea these guys were the best
pastry chefs in LA at the time. I was just like okay. So I’m like I did I’m a
good follower I could follow directions that’s why the chef put me you know
there is because I followed his directions. I never would he goes I want
you to follow this exactly. I’m like maybe the first time and then after that
I will switch it up just a wee bit. Okay why don’t you do you want to try it that
way no it’s not gonna go that way you have to go it’s a swirly doo. Okay. Let’s start from the bottom.
How many pastry chefs does it take? Do it on the top. This is something that I
saw mr. Frederick Monte doing and I was like mesmerized by it because I thought
it was kind of cool. It’s just something different that you take this and this is
like plumbing solder I think. I’m over at Home Depot all the time doing weird
stuff buying things that why do you need that? It looks like it can make a good
thing. Of course I can’t do it in front of you. I did a couple before just in
case. This didn’t look so good at the time.
Why don’t you pull the other ones out so they can see where we’re going out. Okay there we go. This one needed. These you just get from chef rubber
right and you know I think before they used to get them from the doctor but
that’s kind oh yeah see it’s already dulled. That’s unfortunate. Okay but this
one needed a little bit more Abbie. I don’t think it got that’s a little
shinier all right. This kind of where we’re going. I want it to look kind of
like a heart. You know an actual heart not a heart okay. You get my I think they get
it. and see what happens when you stay up
late night watching weird shows. Yeah. You get an inspiration from everything
right chef? Yeah all kinds of stuff. He’s like whatever Cheech. It’s like I’m gonna
watching you what are you doing. Alright. That’s alright. I like that’s my favorite
so far. I like that one. Alright so now Abby’s usually my all right Haley you’re
up can you want to be the holder? Okay just gonna just cool this off. If you
don’t cool it off especially. Oh you sure? You just how to hold on to the thing. Caitlin. Hi Caitlin. Welcome. You’re now
here for the whole time. Okay there we go. See how we are okay anyways. So so far so
good you see how I just kind of coax that up I had to have it too if it if
it’s too warm it kind of falls off but you can kind of see sorry thank you so
much for holding that so nicely see the shine now? In 10 minutes in Hawaii this
is not going to be like this anymore so I have a I do have a spray that I could
spray on it but it’s so humid today that I sprayed this earlier I sprayed the
spray on and it just dulled it right away then with the confectionery spray.
Now the edible spray like I said if you’re gonna put it somewhere where no
one really is gonna try to eat it because there’s always that guy right that
goes up is like I want to eat the sugar show piece and you’re like why? You know they
yank on that chocolate stop. So those people making so mad. All right so you’re
okay I’ll tell you when you’re doing wonderful. Fantastic. Alright so anyways
my background then then because there’s always more interesting stories. So then
after working with these really great pastry chefs I asked the chef I go I
think I need to go to Europe because that’s where everyone was going. Now you
can just go to Vegas because all the pastry chefs are in Vegas. Just want to
say they’re all there so you don’t have to go that far and you don’t need to
learn how to speak French because apparently in Vegas they speak English
which is helpful but so there I am in Europe with high school French. Not
working for me but that’s okay. I worked in I worked in England at a place called
lid Gavroche which is a three-star Michelin. So I went from working with
these guys to the three-star Michelin and that’s where I first started pulling
sugar was over there with this chef. In the bake shop. After I had peeled
potatoes and turned the perfect vegetables for four months to get out of
the vegetable section to go into the pastry Department but they wouldn’t let
me go until I made perfect vegetables. It didn’t make sense at the time.
Still doesn’t really make a lot of sense but I can turn vegetables very
well. So if you give me a turning knife huh. It was hazing. It was French hazing. So I was 18 guys in the kitchen and me. Yeah.
Scary. 80’s. Okay I’m not gonna say anything
else because that’s that was crazy. All right so Abbie where’s that other
sugar really quickly? Okay let’s put that on. Let’s not burn it. I’m saying
much. Thank you. All right I shall. So we’re gonna stick
everything together with the isomalt that we are cooking now and then we’ll
put some more goodies on the outside of our showpiece as well and hopefully everything will be gorgeous like me. No
one’s left at that joke yet. Okay so far so good. Hmm that’s a little thin in there hmm. All right so the last thing that we also
did down here is we made some bubble sugar just to add to the showpiece. You
can take some of that and kind of break that off and put it as a background and
that’s just isomalt that you sprinkle some color and of course some sparkle
dust and we put it in the oven with two soft pads on top at 350 for 15 minutes. I
don’t know if I put that on your paper so I want to add that in if you need to.
That’s gonna those are always my background you know I’ll put that in as
the background. How we doing over here. Wonderful. It’s started getting sticky. You can just tell. Hold on we’ll do another one if you don’t mind. Do you
mind that we grabbed you? Okay that’s fantastic. I do that especially with my
students like I just stopped in for a minute. Two hours later. Okay so right now this is already sticky in this environment.
I’m gonna take it off. it’s hopefully not going to stick to
me too much. How are we doing timewise? Okay how much
time? Go ahead. Okay. So an hour? No huh three ooh
so not as many balls as I would like to do it. For sure huh.
Okay I’ve got my painter if I didn’t have my painter over there I didn’t think I would be okay. That was so good. Okay. I need need to not stick to what I have my hand
on. So because you’re next to the ocean there is a nice ocean breeze that I
think is coming in that is causing a little bit of our situation if that’s
okay. We’ve got this. And I’m putting it away with the I’ve
got some limestone in there. So the limestone is gonna suck out some of the
moisture. All right I’m gonna stop dawdling because we’re almost ready to
put this bad boy together in a minute. How much water did you put in there? Just a teeny bit right? Okay. All right so
last but not least a quick ribbon. I’m not going to stanton pulled a really
beautiful one so I’ll make you a little on. He makes me nervous when I’m doing
ribbons in front of him just so you guys know because he’s the man. He’s the man. It’s okay. I got this. I got it. See I have the same anxiety you guys do. It’s okay. You are so good at that. I love that. I’m so impressed with you today. I’m not you
know not just saying this because you’re my friend. Not.
So you’re standing over there you’re waiting I’ve got something for you it’s
coming don’t worry. I got her on reserve over here. She’s okay. Yeah do them all. I’m not gonna use them all but yeah do them all. Okay that’s you want to just check the
temperature I’ve got a thermometer there. Actually Caitlin right? Do you want to
unscrew that and plug that in and see what that temperature is. I want 340
please. Of course. Should I just talk here. There’s a
microphone right there. No pressure. Can you hear me? Yeah. Okay.
I’m chef Abigail Langlass and I own cake works. I’ve had it for about six and a
half years now. It was probably the scariest thing I ever did was open my
bakery. Sometimes you just have to jump off the cliff and hope that you land on
your feet. Before that I am let’s see like Cheech I went to Europe. I went to
Europe to learn patisserie and French cuisine. So I went to a small French
cooking school in England which was nine months and then from there I did my
stodg or my work experience at the Four Seasons Inn on the park and I did advanced pastry at Westminster College in London. So I was in I was in England
about three years. I was very lucky because I got a visa for a work exchange. Yeah and
then and then I did something crazy I married a French man and I moved to
France and lived in Lyon for three years. I know I know
and maybe maybe you worked at legrasse when I was at in on the park and they
came over and did a thing with us one time? I don’t know. We did the crepe
souffle. Okay mm-hmm and so I did not speak any French. I didn’t take French in
high school. I took Spanish so I I learned when I was there. I took four
months of intensive French classes and basically I guess my kitchen French was
pretty good you know. So I was just lucky but like like Cheech I worked in kitchen
full of young men and I was the only woman and yeah crazy times. I was there
91 90 93 yeah but I think most of the men I worked with had never worked with
a woman before and I would go and apply at different places. I wanted to work
somewhere really good top-notch and they would say to me uh we we don’t want a
patisserie we don’t want a patisseriea we want to patisserie. We’re not hiring
a patisseriea which is the feminine for pastry chef. So you know
it’s like you didn’t even get a chance. Yeah one place I applied they said Oh
how’s your sales experience? So I knew I wasn’t going to get in the kitchen. Whatever. Right but overall I think I was
very lucky. A young French chef found my resume at the syndicate the patisserie.
You could put your resume in for people who were looking for somebody and he
called me up and he hired me. So I was very lucky and I got really the best
experience in the world there and then when I came back to hawaii I landed a
job with Alan Wong’s and I had to make truffles for about a year before I moved
into the pastry kitchen and we made a lot of truffles. So like eight ten hours
a day I’d be making rolling truffles and but that was a really good
experience and probably very pivotal for me because at Alan Wong’s I met a lot of
people in the industry and I also got to experiment a lot. He’s very into letting
you experiment and you know come up with your own specials. So it’s probably where
I learned the most and then from there. Yeah yeah in Europe but I got my basics
in Europe for sure but I think at Alan Wong’s I got to I got to expand my own
ideas and learn to be creative and the majority of my business now is we do a
lot of custom cakes. So cake and then our second offshoot is French macaroons. So
we do a lot of French macaroons right a lot all to eat the street events and
other things. Eat the street. Oh I’m sorry I was letting her go. Your turn. I
made they call them little sausages and I kind of line them up in a row and the
key to this is trying to keep these all even at the same time right. So I’m I’m
gonna pull this and then I’m going to join them together right here. I’m doing
it backwards for myself so I’m like that’s and and she’s making it look easy.
It’s really hard. It’s you know what for me because these gloves I have or really
are easier you know if I was doing it with the plastic gloves I’d probably do
like three or four gloves on. Well I don’t have a lot of feeling left in my
hand. I think Stan used to pull his. He’s not here now so I was waiting for him to
leave so I could do the ribbon. No I’m not I’m not that nervous they just you
know he’s like the master and it’s kind of like doing this stuff in front of the
master. So now what you want to do is that you want to cool it off as you’re
pulling it right. You know Abbie I’m gonna need this space right here
just to cool it and then I and then I want to put it together because right
here you see how I did that a couple times. Now a lot of people will cut it at
the bottom but I seem to think that it lets it cool down a little bit too much
when you do that. So now you’re kind of putting it together here and opening up
a little bit more here and then I’m going to take it and kind of try to pull
it where I want it. Okay it’s a little heavier here which is fine for me and I
reuse this at the end. No Abby will you hand me that round?
Give me the round one. The round sugar piece. Give me the round sugar piece. The
round ball. That one yeah bring me that. Because in my drawing which I’m trying to
follow here. Okay so you see how it’s still flexible right. I’m pulling it just
yep and then I need you to heat up that torch and now at this point I’m going to
cut it off the bottom right there with my triangle that I just bought at Home
Depot thank you very much. You tell where I was all right. Hurry
hurry lemon scurry quickly. Thank you. Can you pull off the end of that real
quick? There I need to get it a little bit hotter. I’ll do it so you don’t see
the okay down. Is that good? Almost? Down one more time. No
and I’m going to get you hold it right there.
I just kind of want to do a little rapidoo That is not a technical term.
Sorry. Yeah you could figure out by now I’m
quite the silly one. I apologize if my jokes are too much. I I have a serious
side. I just haven’t found it yet Watch out for you. I don’t want to burn
you. Just don’t don’t break the ribbon. Take
the burn. Every time. I’ll clean that off a little bit and
right now once you once you get it to the point where you want it you can
always kind of wanted it to do this little number here and you can always
cut it heat it and cut it. Thank you. Okay. So this beautiful ribbon is going to get
ugly in about half an hour so. Once you guys take a picture up yeah I just heat
those. Thank you. Once we take a picture of this
trust me sugar here it just starts to liquify. Cut that. Okay. So now fantastic
exactly what I wanted. Okay so like what I said right here you can reheat any of
these things and do whatever you need to at the end of that. I’ll tell you what
that that doing pastry for as long as I’ve been doing pastry because I started
in the 80s. No right there. Just pop it right there. This is probably it’s a lot
of work but it’s an amazing field and if you get jazzed by this and you really
like doing pastry and this is something that you just let me tell you this is
something that you’re not going to do in your beginning couple years right. You
have to scoop the cookies first correct because the students always come out
sometimes with culinary school and they’re like what am I gonna do the
wedding cakes and then the pastry chef says when you can scoop a cookie. Alright
so when you can scoop a good cookie but these are things if you’re excited about
the field and that’s what you want to do this is really you know. There’s so many
things that you can do. Sugars just one of them. Chocolate I also love as well
right. Cakes was you know Abbie does cakes all the time. I mean that’s really her
forte right Ab? Alright. Alright. The airbrush. What I need to do is
airbrush this with the the pearl. Can you get can you switch that out to the pearl? Thank you. Okay.
Sorry guys. I’m not gonna go over my time. Yes I am. No I’ll try to get it together
for you so we can get something up. So so far so good.
Yeah the Pearl lies with the vodka yeah I kind of decide where that goes right
there. Let’s see. Oh hello. Just put that right there. Looks good to
me. So Ab can you dip this guy for me. I’m
gonna actually stick this guy here. Okay so now we’re just gonna go go ahead
and turn the torch on. Go with my original idea.
Thanks oh just on this one I was talking about. Yeah. That’s okay I think I could
go this way. Yeah you can do it that way. I’ve done it
that way. Alright. It’s alright. Now it’s time to pull these gloves off because I can’t deal
with that. Okay Caitlin you come on come on over on this side and I’ll have you
help me. Ok all right. Yay. Yeah we’re going over. There I’m gonna
have you hold things in a minute once I put it pull it up. Ok. All right. So I’ll put something on
someplace and then you just have to hold it there for a minute. I usually I
don’t like using cold spray on on sugar because it cracks it and I’ve done it a
couple times when I was doing show pieces and I tried to put the show piece
together with the cold spray and I hit it and it just cracked the whole piece.
All right no gloves. That good? Okay. Thank you. Yes I do. Yes I want some there and hear some up. Then there you go. I’m gonna get the you get the stiff and then I
need the triangle too if you could grab that. Okay I’m gonna yeah just hold it
like right there there you go perfect uh-huh. Okay. Don’t worry. I’ll only burn myself. Maybe you. Okay move that hand. That one. No this one.
Move that hand back just hold it right back there because I will burn you there. So you just hold that try not to wiggle
it. I don’t like that piece but we’re gonna
get rid of that so don’t worry about it. Okay. Living on the edge aren’t I? Okay. Sorry guys I’m totally over my time
aren’t I? Abbie you want to do that? I just want you to go yeah you just go
back and forth. Just be careful. We can wipe it down a little bit.
Says you can wipe it down from time to time I want you. Here we go. All right.
Is that staying? You think so? You need a little bit more. Okay. Yeah I’m
just gonna put a little bit more down on that right there. Yeah it’s not glued down. It’s all right. You’re good. Okay just don’t touch the
thing right there. So I’ll put some more stuff in there so it’ll make it stay. Got it? Good. Okay. You’re making him
nervous Abbie. That’s what I’m gonna hold that up that
way okay. Now you don’t have to hold that one
anymore you’re good. Yeah you hold that like that so don’t
touch that don’t touch that part yeah. Touch this part. The ends. Good good she’s doing great. Okay don’t let go of that now see where we’re at.
Is that good. I think it’s right there. Let’s go like that. I’m so gonna start hiding some stuff
back here. Good. Just don’t let that hit the edge because
we’ll all be crying. and we don’t have to put anything about
the swearing people. Dang it it’s okay. Having a moment today that’s alright. Could put that one over there. This will help that right. Turned out for
the Vols and for the gold. So gold is gonna cover up that ugly right there. I
think this might not have been. Let’s do that again.
Okay any questions for about sugar or if you should do it after you watch me
struggle? You know what what I started doing is that I started taking classes
from people like Stanton and and from a walled and I went to the mainland. So I
did I did a lot of sugar classes myself and I think in Hawaii there you go
Caitlin just hold that right there. In Hawaii
I think it’s it makes it really difficult especially right here right
next to where you guys are. It’s it’s kind of hard to do sugar because it’s so
humid but I don’t think that you should not do it because I think it’s a really
great medium and I think it’s really fun to do and I always think that you can.
It’s like it never happened see. Referring to him he wanted that
piece up there so. I realize that. So I’m gonna need a ball real quick. Gonna put that on. I know I know one person who does it and in Kauai that’s
Orly Gedou and he’s really good at sugar but he’s I think he’s the only
what was that sound? That was not a good sound. huh Orly yeah. Yeah he’s at the Hyatt.
Orly yeah he’s really you know what he and I usually the first time I had like
I said I met Orly he was on that show and we were both like who saw the sugar
person coming from Hawaii because you don’t you know unless it’s Stanton Howe
you don’t really know. We are gonna put it you know what we’re gonna put it
here just grab it we’re gonna put it or just pull it out a little bit. It’s not
hard yet. Yeah if you put it right there it’s gonna be fine because it’ll stick
next to that guy that’s fine. It can go down a little bit too. All right so we need
some of those fantastic heart thingies right. How’s that gonna do it? Look at
that. Some of these. One of those. Everybody’s happy. I think I actually I
think this guy is gonna have to go over here as well. So I don’t think it can go
up there and then we’ll put do we have another ribbon? What do we have? Or balls.
Balls it is. I think I could just do the pastillage
actually. Yeah I think I can just do the pastillage. So I’m gonna can you pour
some sugar right there please and they don’t you grab that put that under the
sugar lamp if you don’t mind. What do you mean? Oh no right here I
set it up right here on his lovely plate. Yeah I would just I’d set it up usually
what they have on these things is underneath the plates that they use for
the showpieces now they have right there you said is that gonna work of course it
will it’s hooked to nothing but wait I’ve got a ball you say okay believe. One
must believe. This is pretty light on this once the isomalt sets up it’s
pretty stable and then what I would do here is I would just really cover it
with a lot of glaze at that point. Now this guy is gonna come behind.
That’ll be hopefully. Let’s say I want to go like that guy. I’ve changed my design
obviously because I had to for reasons of. That looks fantastic. Okay I need one
of these guys. I apologize guys. Oh you know what look. Dave right? It’s coming
back. I believe we can do something. All right.
So let go for a second. I think I may want to just put that there. Somewhere. So I
can hook all these guys up there. Yeah so good good come back here. Yes I think
we’re gonna go right to that. See as normally this is like not as organic but
we had to kind of make some adjustments to the original design.
Yeah is that gonna work? All right so I’m gonna dip that in and then put that
there and then we can hook that to the back right. Sorry I’m like right in the
way. Abby do you have more. That well I poured the tube and that took about
three hours. Yeah but I was on a tight schedule and I also had to do other
things when I was doing that too. 1980s. I think I’m liking that I don’t go
to put it there all right yeah good that I had to make some sugar glasses for for
a cake it was a it was a wine barrel cake and just taking those two classes
even though I didn’t practice a lot and it took me all day long.
Took me like eight hours but I was then able you know to it I’m gonna cook that
so if that wobble said something because we’re going to push up that really helps
to take some classes from some professionals like that because both Ewold and Stanton are amazing. and I think before that just go the
bubble sugar. Get the bubble sugar. That’s where we’re gonna yeah we’re gonna make
it we’re gonna fix our problem that we had here. This area’s. It looks
like it’s got bubbles. Okay so I’m going to put that kind of hook that there so
it holds on to there. So you basically you take the isomalt. Oh please. Yes. No
I’m trying to and sometimes you have some color to it and you put it on a
Silpat you put it in between the two silpats and bake it in the oven until it gets all bubbly like this. I think I might have given it to them on
there. Did I tell you guys the temperature for the bubble sugar 15
minutes at 350? You know you could just do regular oven that’s fine but you
would probably go like 20 minutes everything.
I will hook that. I think that’s gonna make it stay do you not think. Okay now don’t
let go of that for a second. It needs a little bit more.
Okay so can you hold on to this for a second. I’m just gonna hook you all
together you ready? Okay. Why? Oh no you’re good. You you did unhook a couple in the right. You’re alright. I believe. Thank you so much. You know
what you have to carry it to the to the table right so you have to be careful it
can’t be too heavy and the weight usually should be distributed on the
bottom correct? So Abbie if you turn that over on to here
too and then you slowly pull it. Yeah. Oh yeah say anything yeah do continue go on. So we’ll just leave Caitlyn there for a
minute. We’ll come back to her. I just flip it onto the thing. I like to use these for decor too. You can
kind of break them off a little bit and put them in the back and it’ll look kind of cool and that’s where we’re going to cover up
our situation that we have here. Already no one’s leaving. You must like
us. Thank you. All right.
Is that still moving a little bit. How much are you moving. A lot? Okay. That’s
all right no you know what I’m gonna come back around and I’m gonna put more
sugar to the pivotal points and you should be okay all right. They’re not
stable. That’s all right we only have to have it hold up until everyone leaves
right everyone. Thank you John she’ll be holding in here. It’ll be like
everything’s fine. Okay all right so put these
kind of funny hearts there. What I wanted to do too is bubble sugar will cover up
the strange things that we’ve created okay. We want to put this on there. All
righty. We’re almost there of people telling you. Well I enjoyed coming to
Oahu. I must say. It’s nice to get out of you know what we do every day. So
sometimes I get locked in my kitchen and I I don’t really get out much.
So I must say it was a pleasure to come here and see what you guys are doing and
I’m excited. There we go. You to trust me? You’re not sure yet. She
doesn’t. Only like once I attach all the balls they
will help each other. Okay no you’re good. I’ll let you I won’t let you let it go
until we’re ready okay. Yes all right. Coming around. I just need
to secure good thing. Everything needs to have a reason to be right. Are you
getting nervous? Okay let me see let me get which one meant that big? This one?
Yeah. Okay. Oh your gloves are stuck to it that’s
why you moved it. Okay yeah well that’s all right.
Don’t worry that happened it’s like we’re gonna go like this.
Don’t worry you stay right there Abbie give me a piece of bubble sugar
please. Yeah I think that you’ve moved a couple times so I’m gonna have you not
see you got to hold it very still. See this? Yeah don’t worry about that.
Leave that. That’s that’s there but this one you’ve moved a couple times so you
can’t. No breathing. We talked about this. Okay torch. I’m just
gonna do it with the torc. Let’s try to adhere all this together. You know that. took a little. I’m just gonna do it on the back. and stick eventually Let go of that for a sec. Okay give me another. Don’t move. It’s gonna lose the bubble sugar. Abbie give me another piece. Whole thingey. I heard oh is that good? All right so if it doesn’t you know this
is really actually this is really good for you to see. If it doesn’t work you
just have to make it fit in there and try to glue it because the piece will
not it won’t sit where you want it to sit normally. You know it’ll kind of you
have to play with it just a little bit. So right here this looks like it’s
moving forward doesn’t it but it’s gonna stay. Okay I’ll put another piece in
there. That’s alright. We’ll just fill it with bubble sugar. That’s perfect and
then we’ll put those little balls on it. So you know not to take any students
from here and I would never do that. Linda and David which are more than
welcome to come and visit me in Maui. So if you feel like coming over there I
would love to give you a tour but you have to finish your studies here and
then and then right I know I had to put in that and then you can come and play
with me over in that and the land of pastry. Over in Candyland or as we refer
to it Chocolate land lately because if
I showed you the picture of all the. So I think what I want to do is put this guy
here right and then a little bit more bubble
don’t you think? Does it one thing one things alright. So far and see how these
things change you just if it doesn’t do what you wanted to do just kind of
change it and you say oh well that’s what I was always planning on doing
because I don’t usually poor you know pull sugar in the kitchen I don’t know
in front of a lot of people next to the beach. So it’s just kind of a lot of
things going on but hopefully from this you got kind of excited about it is it
ready there take a picture quick. Yeah I know we’re going to put something there.
You need a ribbon. Oh I’ll put a ribbon there. Perfect I’ll just wrap that ribbon
around there that’ll be fine. Yeah all right Oh pastillage hearts. Oh yes.
That sounds good. Oh give me one of those pastillage hearts. I want one of those
smaller ones. All right let’s see what we did. Yeah because that one will cover up
the back of this ouch that was Caliente. So when you take off the sugar gloves
and you do that how. That was painful. Okay can you pull that ice wall down real quick.
Don’t you think this goes here guys? Everyone? Oh yes.
Survey says yes. So I see people in the back of the room who just came or those
the pastry guys who are making the 10 billion penny farms for this weekend? How
are you? You look tired. Already okay good for you. They look tired.
Okay so last but not least I’m going to be putting on give me a little bit more
bubble sugar please. Just for the front. Yeah give me give me
a couple nice pieces and then we’ll put a couple over here too. That’s a beautiful one. I like that. Gorgeous. Very nice. That’s a cool piece. That’s moving don’t worry. Poor Caitlin. She’s gonna have a
heart attack today. I know it is so that’s a one the other job it’s really
is okay. If I don’t like that I can always pull it off right. Now I like that.
This guy has to kind of go somewhere where is he going.
Where’s the other one. All use them as a background piece. That’s a little hard.
Okay. This guy can go there. Just watch out for
the table Abby it’s moving a little. That goes just hold that up right there. That’s perfect. Yeah no we’re good. We’re good. I’m gonna stop putting things on
here I swear. It’s just been wonderful experience to watch you two work and
really appreciate it.

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