RIGHT: Chef, Andrew Belle and his assistant Willis Sinnette
display a Cherry Pie and a Lemon Meringue Pie
Event Date: November 22, 2006
Posted: November 25, 2006
NFM's Baking Extravaganza took place on Wednesday 22nd November, 2006, at the Marion's Place Hotel on Railway Avenue, Point-A-Pierre. The seminar started at about 9.30am to an audience of a little less than 100, which was large considering that it was a usual work day and that such a crowd was not anticipated. Nevertheless, the event was a very successful one and all left satisfied and eager to return to learn more.
Mr. Tika Gayadeen, the Trade Distribution Manager of NFM (National Flour Mills) began by welcoming all to the baking extravaganza and thanked those present for being a part of their Christmas baking venture. Mr. Gayadeen, representing NFM and its products in its full capacity, shared with the audience the benefits of using NFM products and advocated that because of the guaranteed quality of their products, they should be used in all homes.
Mr. Gayadeen then introduced the chefs on hand to demonstrate the different creations from flour: Mr. Gregory Arrindel who has been in the industry for over 10 years and has experience in baking for over 5 years; Ms. Sharon Pilgrim who has been in the industry for 7 years and specializes in bread, pastries and specialty breads for Christmas and other holidays; and Mr. Andrew Belle, who expressed his happiness to impart his 24 years of pastry making experience and promised that he would share all his secrets and knowledge of his craft.
Mr. Selwyn Wickham, who was largely responsible for the production, thanked all for coming and was pleased by the overwhelming response by the people of the south. He promised that they would return for follow-up sessions due to the obvious interest that the crowd had shown.
Former employee of NFM, Winette Jackson introduced the different NFM products and their various uses. According to Ms. Jackson, there are 7 different types of flour, some for commercial use, others for household use: All Purpose, High Gluten, Bakers, Cake, Whole Wheat, Cookie and Cracker. She further went on to describe what types of flour should be used for breads, cakes or pastries.
After the formal introductions were through, the audience was split into three groups according to their individual areas of interest. Of course, participants were allowed to observe more than one group if they so chose and pens and papers were out to take note of all the secrets of the flour creations.
The bakers on hand were very adept and knowledgeable in their different fields of expertise and they were quizzed by their students about all the intricacies of cake, bread and pastry making.
After the demonstrations were over and the groups got to witness the wonderful creations made from flour, they all received certificates for their time, dedication and participation in the day's events.
Due to the overwhelming response from the south, it was promised that another session would be held on the 18th December, 2006, at a venue to be announced.
NFM's Baking Extravaganza 2006 in pictures:
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