Posts Tagged ‘Chakall’

My Day at the Paris Cookbook Fair – Part IV
An Amazing Technique for Preparing Scrambled Eggs

Sunday, March 11th, 2012
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I attended the Paris Cookbook Fair last Thursday. For me, the fun took place at the food and beverage stands and the cooking demonstrations.

Festival du Livre Culinaire

At 2:00 p.m. I entered the International Show Kitchen to watch Chef Chakall prepare egg recipes from the new book Angry Birds — Bad Piggies’ Egg Recipes. As I watched him and his colleagues set the stage for the presentation I knew that something spectacular was about to happen. He brought out a sound board (a mixing console used for routing and changing the level, timbre, and dynamics of audio signals). “Why would he need a sound board to prepare eggs?” I wondered. Then I saw his colleague place two speakers on the stage, so I figured that Chef Chakall was going to play some music while he cooked.

Chef Chakall played a number of recordings, including “Heart of Glass” by Blondie, while he prepared the egg dishes. For those who don’t know what the Angry Birds and the Bad Piggies are, it is a video game in which birds are launched at pigs to keep them from eating their eggs. It sounds crazy, but it is a popular game.

Taking his cue from the Angry Birds concept, Chef Chakall launched a few eggs, not birds, one at a time across the room towards his colleague who caught them in a large bowl. I use “caught” advisedly, because when the eggs hit the bowl they would splatter. Kids, don’t try this at home!

Here are some photos of the cooking event:

Chef Chakall Presents Recipe Book

Chef Chakall Presents Recipe Book
Photo by www.DiscoverParis.net

Chef Chakall Prepares to Launch an Egg

Chef Chakall Prepares to Launch an Egg
Photo by www.DiscoverParis.net

Assistant Prepares to Catch Egg while Angry Bird Stands By

Assistant Prepares to Catch Egg while Angry Bird Stands By Photo by www.DiscoverParis.net

Egg Reaches Target

Egg Reaches Target
Photo by www.DiscoverParis.net

Chef Chakall Prepares Scrambled Eggs while His Lovely Assistant Looks On

Chef Chakall Prepares Scrambled Eggs
while His Lovely Assistant Looks On
Photo by www.DiscoverParis.net

Today is the last day of the Paris Cookbook Festival. Chef Chakall will once again prepare recipes from the Angry Birds — Bad Piggies’ Egg Recipes book at 3:00 p.m.

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My Day at the Paris Cookbook Fair – Part II

Friday, March 9th, 2012
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I attended the Paris Cookbook Fair yesterday. For me, the fun took place at the food and beverage stands and the cooking demonstrations.

Festival du Livre Culinaire

There was one area in the exposition hall that was dedicated to products from Brittany. There, I met Adrien Auroy, sales representative for Coreff, an artisanal beer-brewing company in Carhaix, France. I tasted three of the beers that were on tap: a blanche (white), an ambrée (amber), and a stout. Of the three, I was most intrigued by the blanche for its refreshing, spicy taste. Adrien told me that it was flavored with coriander.

Adrien Auroy - Sales Reperesentive of Coreff

Adrien Auroy
Photo by www.DiscoverParis.net

Because man cannot live by beer alone and (presumably) needs intellectual stimulation, I left the food hall and went to see the presentation of a new book, Food on the Silk Road. There, three chefs recounted their adventures traveling the silk road in China in search of the foods that eventually found their way to Europe.

Chakall - James McIntosh - Jimmy Yang Jimei

Chakall - James McIntosh - Jimmy Yang Jimei
Photo by www.DiscoverParis.net

In another part of the exposition hall, author Teresa Severini Zaganelli gave a talk about her book Grapes in the Glass, in which she endeavors to teach youngsters and adults about wine production and responsible drinking.

Teresa Severini Zaganelli

Teresa Severini Zaganelli
Photo by www.DiscoverParis.net

In the French Show Kitchen I watched Chef Cyril Rouquet make an orange-flavored Saint-Honoré. This classic French cake is a circle of choux pastries on a pâte feuilletée base. The choux are filled with crème chiboust and the cake is finished with whipped cream. Lots of calories here, but who is counting? After samples were distributed, I sneaked back for another bite!

Cyril Rouquet

Cyril Rouquet
Photo by www.DiscoverParis.net

I will continue the saga of my day at the Paris Cookbook Fair tomorrow! I still have to reveal the amazing technique that I learned for making Bad Piggies’ Scrambled Eggs.

The Paris Cookbook Fair will run through Sunday, March 11.

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