Rosewater
Prune
Clinton St bakery
diner in windsor terrace
bagel shop in windsor terrace
Cafe Lulu
But the best one is still homemade one… my pancake with creme fraiche and strawberries:)
Apr 21, 2014
Feb 11, 2014
Demonstration in Tokyo
On February 9th 2014, I had a demonstration in Tokyo.
This time I came back to Japan for 2 weeks. And one of my friend who own cafe in Tokyo Bakeshop http://www.bakeshop.jp
planned it for me.
I started to pastry after I moved to NYC and I was working at French cookings school in Japan so I knew how Japanese people loved French pastry. And French and American pastries are so different.
So I was a bit nervous about how people react but it was good to introduce what we do in NYC.
The venue was HUE studio http://www.hue-hue.com who is taking pictures and videos for companies in food industry in Japan. It was very pretty studio and everyone was so nice!!
I brought many ingredients from NYC and I introduced Lemon Olive Oil cake, Chocolate Whoopie Pies, Red Velvet Whoopie Pies and Pumpkin Whoopie Pies from One Girl Cookies http://www.onegirlcookies.com
recipes. Some of them were in OGC cookbook too.
http://www.amazon.co.jp/One-Girl-Cookies-Cupcakes-Brooklyns/dp/0307720489
I translated recipes in Japanese and adjust ingredients to what we can get in Japan.
Some ingredients are different there so it was challenging to get all ingredients there.
For example we don't have All purpose flour in Japan. So I changed it into Churikiko which is medium gluten ratio flour…
The day before demonstration, I flied to Tokyo from Osaka. But it was biggest snow storm day in these 20 years. So my flight was cancelled when I got to airport. But luckily I could get the cancelled seat on earlier flight. So I could make it to Tokyo. It was really scary moment when I was waiting to get called my number of waiting list… and even after departure, pilot announced that it might be impossible to land in Tokyo so we might be coming back to Osaka!!! Usually I sleep in airplane but I couldn't this time till we really landed to Tokyo.
After arrived to Tokyo snow got stronger and stronger. When I got to bakeshop, I was covered with snow. But warm and nice lunch warmed me up and it was good to see cute cafe in Tokyo…
This time I came back to Japan for 2 weeks. And one of my friend who own cafe in Tokyo Bakeshop http://www.bakeshop.jp
planned it for me.
I started to pastry after I moved to NYC and I was working at French cookings school in Japan so I knew how Japanese people loved French pastry. And French and American pastries are so different.
So I was a bit nervous about how people react but it was good to introduce what we do in NYC.
The venue was HUE studio http://www.hue-hue.com who is taking pictures and videos for companies in food industry in Japan. It was very pretty studio and everyone was so nice!!
I brought many ingredients from NYC and I introduced Lemon Olive Oil cake, Chocolate Whoopie Pies, Red Velvet Whoopie Pies and Pumpkin Whoopie Pies from One Girl Cookies http://www.onegirlcookies.com
recipes. Some of them were in OGC cookbook too.
http://www.amazon.co.jp/One-Girl-Cookies-Cupcakes-Brooklyns/dp/0307720489
I translated recipes in Japanese and adjust ingredients to what we can get in Japan.
Some ingredients are different there so it was challenging to get all ingredients there.
For example we don't have All purpose flour in Japan. So I changed it into Churikiko which is medium gluten ratio flour…
The day before demonstration, I flied to Tokyo from Osaka. But it was biggest snow storm day in these 20 years. So my flight was cancelled when I got to airport. But luckily I could get the cancelled seat on earlier flight. So I could make it to Tokyo. It was really scary moment when I was waiting to get called my number of waiting list… and even after departure, pilot announced that it might be impossible to land in Tokyo so we might be coming back to Osaka!!! Usually I sleep in airplane but I couldn't this time till we really landed to Tokyo.
After arrived to Tokyo snow got stronger and stronger. When I got to bakeshop, I was covered with snow. But warm and nice lunch warmed me up and it was good to see cute cafe in Tokyo…
Next morning, I was worried about snow but it was better than I thought. But some people who made reservation couldn't come because of snow.. It was sad but it was better than nobody showed up!!!
There were two demonstrations that day from 1pm and 4pm.
I went to studio around 10am and started to preparation with Makoto and Ayako from bakeshop.
It was fun working with them. It was first time but I felt we were working together all the time. It was difficult to work in the kitchen I'd never used. But Ayako helped me a lot. So I finished prep just before attendees came.
There were many photographers, videographers and people from magazines. So I was super nervous but after I started, I just concentrated what I was doing so it was fine. But I learned all of them after I left Japan so it was difficult to explain everything in Japanese even it's my first language.
But everyone who came to demo and who were working there were so nice and helped me feel better.
What I showed there was how easy American pastries are. And it might be difficult to take a look American recipe books for Japanese but it's super easy!! Everyone's reaction was "Wow, that's easy!! I can try it by myself!!" so that was what I wanted!!
Even the sweetnesses, everyone liked the pastries even they were all very simple. Also Makoto made coffee with the Stumptown beans that I brought back from One Girl Cookies. That completed that tasting.
I saw many demonstrations of pastries showed amazing techniques of French pastries. And I loved it.
So I was worried about how people react with what I do. But it seemed everyone enjoyed my demonstrations so I was so relieved.
There are so many people who can show difficult techniques of French pastries in Japan so If I could show simple techniques and make people feel like making them at home, and know how simple and delicious American pastries are, that is what I want and what I want to do in the future.
And also I could show the pictures of cakes I've been making at OGC. Those are so different and super cute from what we can find in Japan. So it was good opportunity to show those designs for Japanese people too.
Then Makoto and Mr. Fujita who made Brooklyn guidebook
a few years ago joined and we talked about how Brooklyn is nice and fun area!! It was very fun to talk how much I love Brooklyn with people!!
It was really long day but it became one of my favorite day in my life!!!
Thank you so much everyone who attended and helped this demonstration!!
And also I'm so happy that I could show how cute and amazing One Girl Cookies is to Japanese people!!
２月９日に東京にてアメリカのお菓子のデモンストレーションを行う機会を
東京で大人気の自由が丘ベイクショップ
を経営するお友達のおかげでいただく事が出来ました。
日本にいた頃はフランス料理学校で仕事をしていたため、日本の方々がいかにフランス菓子を愛しているかを見て来たので、日本でアメリカのお菓子をお見せするのはどうなんだろうと心配していましたが、素朴なアメリカ菓子もフランス菓子のように難しくなく、楽しんだよということをお見せできればと思い、参加することにしました！！
会場はヒュースタジオさんにお世話になりました。
大手の食品メーカーさんなどのお料理などの写真や映像などを撮られている会社なので、とても大きくて素敵なスタジオを使わせていただくことができました。スタッフの方々もみなさん暖かく迎えていただき、緊張でガチガチだった体も少しほぐれ、ありがたかったです。
前日に東京入りの予定でしたが、２０年ぶりの大雪とも言われたほどの雪が降り出し、大阪からのフライトは予約便は欠航が決定し、どうしようかとおもいましたが、一本前のキャンセル待ちをし、かろうじて、東京に無事に飛ぶことができました。飛行機の中でも到着できない場合は折り返して大阪に戻る可能性もとアナウンスが。。。いつもは爆睡する飛行機の中ですが、今回は心配で寝ることもできず、着陸までしっかり起きていました。なんとか東京に到着できることができましたが、着いた頃には、東京での雪も強くなり、傘もさせないほどの吹雪となっていました。飛行場からベイクショップさんに着く頃には、もう全身雪まみれ。。。そんな状態でも暖かく迎えてくれた、ベイクショップの皆様ありがとうございました。おいしくて暖かいランチをいただき、復活し、デモの打ち合わせなんかを無事に終わらせ、また大雪の中、兄の家に急ぎました。
当日は心配していた雪もすこしおさまり、デモンストレーションは行われました。残念ながらご予約の方でご参加いただけなかった方もいらっしゃいましたが、そんな中でもご参加いただいた方々には感謝の気持ちでいっぱいです。
１０時ごろにはスタジオ入りし、ベイクショップのマコトさん、ウッキーと準備を開始。初めて使うキッチンでの準備は勝手がわからず、かなり苦労しましたが、ウッキーさんのおかげでなんとかぎりぎりに準備完了、参加者の方々も到着されました。
カメラマンや雑誌関係の方々なども多くいらっしゃっていたので、もう緊張は最高潮。しかし参加者の方々もスタッフの方々もみなさん、とても暖かく、始まってしまえば、お話と作業に集中することができました。
日本では本当にレベルの高いデモンストレーションを見て来ていたので、いったい参加者の方々はどのように感じるのだろうかと心配もありましたが、アメリカのお菓子のいいところ、シンプルで簡単。そして素朴でおいしい！！というところが伝わればと、いかに簡単に自分でお菓子が作れるか。失敗の無い方法をお伝えしようとがんばりました。
お菓子はアメリカに行ってから始めたため、そしてキッチンでも英語でしか説明などをしていないため、所々不自然な表現にもなってしまいましたが、質問なども出ながら、和やかにすすめられたのかなと思います。最後には、参加者の皆様、思ったよりとっても簡単だったと感想もいただき、また甘いのに、たべられる、おいしいという声も聞こえて来て、ほっとしました。
日本には難しいフランス菓子のテクニックを見せる方はたくさんいるので、私がアメリカに行って感じた、”私でもできる！！”という感覚をシンプルなアメリカのお菓子でたくさんの方々に味わっていただき、お菓子の世界がすこしひろがって、お菓子作りがより身近に、そしてアメリカの食文化へも興味をもっていただけたらなと思いました。
そして今回はスタンプタウンのコーヒー豆をワンガールから持参していたので、コーヒーのプロ、マコトさんが一杯一杯丁寧に入れてくださり、そのコーヒーが皆さんのご試食をますますよいものにしてくれました！！最後はブルックリンネイバーフッドのガイドブックの著者の藤田康平さんもまことさんに加わり、ブルックリンのお話もできて、いかに素敵なところかをお伝えすることができて楽しかったです。
本当に大雪で始まった東京珍道中でしたが、暖かい皆さんに囲まれて、素敵な時間を過ごすことができました。
ご参加いただいた皆様、そしてこのイベントを実現させてくださったHueスタジオの方々、ベイクショップの方々、皆様に感謝いたします。
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