PROPOSAL FOR THE STATE
GAS TAX.
EASTER IS THIS
SUNDAY SO WE'RE COOKING
UP A FUN EASTER DESSERT
THAT YOU CAN MAKE FOR
YOUR CELEBRATION.
HERE WITH THE DELICIOUS
TIPS WE HAVE LEERED
COMMUNITY COLLEGE
STUDENT AND INSTRUCTOR.
GOOD MORNING, YOU GUYS.
GOOD MORNING.
SO WE'RE GOING TO BE
COOKING UP SOMETHING
SWEET AND DELICIOUS.
WHAT ARE WE MAKING
TODAY?
WE'RE GOING TO BE
MAKING VANILLA CUPCAKES
WITH MARSHMALLOW ICING.
AND SOME OTHER LITTLE --
OKAY, PERFECT.
LET'S GET STARTED.
SO WHAT ARE WE GOING TO
BE MAKING FIRST?
THE MARSHMALLOW
ICING.
IT TAKES SEVEN TO TEN
MINUTES SO IT'S PRETTY
FAST.
IT'S A COMBINATION OF
EGG WHITES, SUGAR,
WATER, GLUCOSE AND
VANILLA AND SOME
MARSHMALLOWS.
YOU SAID THIS IS
PRETTY QUICK AND EASY.
SO HOW DO WE START THIS
OFF?
KILEY, CAN YOU --
WE'RE JUST GOING TO POUR
EVERYTHING INTO THE
DOUBLE BOILER.
A DOUBLE BOILER IS A POT
WITH WATER IN THE BOTTOM
AND A BOWL ON TOP.
SO THE SUGAR, THE EGG
WHITES, EVERYTHING BUT
THE MARSHMALLOWS ARE
GOING TO GO IN THERE.
PERFECT.
AS YOU'RE STARTING THIS
OFF, WE'RE GOING TO BE
TALKING A LITTLE BIT
ABOUT YOU GUYS AND YOUR
CULINARY PROGRAM AT
LEEWARD.
CAN YOU TELL US A LITTLE
BIT ABOUT IT?
YEAH.
WE HAVE A TWO-YEAR
CULINARY PROGRAM.
YOU CAN GET A TWO YEAR
ASSOCIATE IN CULINARY
ARTS.
AND I AM THE BAKING
INSTRUCTOR THERE.
YOU HAVE TO TAKE BAKING
IN ORDER TO GET YOUR
ASSOCIATE'S DEGREE.
TELL US A LITTLE BIT
ABOUT THE CURRICULUM
BECAUSE YOU'RE GOING
THROUGH THE PROGRAM
RIGHT NOW, RIGHT?
YES.
AND HOW HAS IT BEEN?
IT'S FUN.
WE MAKE A LOT OF
DIFFERENT RECIPES,
CAKES, DONUTS.
VERY NICE.
AND I'M SURE SO MANY
OTHER -- IT IS A VERY
EXTENSIVE PROGRAM.
YOU HAVE TO TAKE MANY
DIFFERENT COURSES AND
ONE OF THEM IS BAKING.
IS THIS SOMETHING
SPECIAL YOU LEARNED IN
CLASS OR IS THIS SPECIAL
FOR EASTER?
IN CLASS.
IT WAS OUR PRACTICAL TO
END THE SEMESTER.
WHAT SHE'S DOING,
KEEP GOING, RIGHT NOW IS
CALLED A SWISS EMERGENCY MERINGUE.
WHAT MAKES IS
MARSHMALLOW ICING IS
ADDING THE MARSHMALLOWS.
I THINK THAT IS SO
PERFECT FOR EASTER
BECAUSE ONE OF THE FIRST
THINGS YOU THINK OF IS
PEEPS.
THAT'S DEFINITELY
SOMETHING THAT'S
PERFECT.
WONDERFUL.
SO NOT ONLY DO YOU GUYS
HAVE GREAT BACKING
PROGRAMS IN ALL OF THE
CLASSES THAT YOU'D TAKE.
BUT ONE THING THAT'S
REALLY COOL ABOUT LCC IS
YOU GUYS HAVE A
RESTAURANT.
YES.
TELL US ABOUT THAT
BECAUSE I HAVE BEEN
THERE.
I WAS BLOWN AWAY.
IT IS AMAZING.
TELL US A LITTLE BIT
ABOUT IT.
CHRISTOPHER TEACHES
THE CONTEMPORARY CLASS
AND THE RESTAURANT.
YOU CAN COME FOR LUNCH
AND GET A THREE-COURSE
MEAL.
YOU DON'T HAVE TO GET
ALL THREE COURSES BUT
YOU CAN HAVE AN
APPETIZER, ENTREE AND
DESSERT.
THIS WEEK IS A STUDENT
MENU SO THE STUDENTS
HAVE CREATED THEIR OWN
MENU WHICH IS REALLY
COOL.
THEY'VE GOT DIFFERENT
THINGS THEY WANT DO.
AND NEXT WEEK WE HAVE
BUFFET WEEK.
LAST SEMESTER I WENT
FOR STUDENT WEEK AND I
WAS SO BLOWN AWAY.
IT'S BASICALLY A GOURMET
RESTAURANT AND IT'S SO
AFFORDABLE.
IT IS THE STUDENTS AND
NOT JUST THE STUDENTS
BEHIND THE SCENES BUT
ALSO THE ONE SERVING
YOU.
YOU GUYS NOT ONLY HAVE
TO LEARN COOKING.
THE FRONT OF THE
HOUSE.
THEY ARE REALLY TYING
EVERYTHING TOGETHER AND
KNOWING WHAT EACH PART
HAS TO GO THROUGH,
RIGHT, BECAUSE A LOT OF
PEOPLE CAN GET
COMFORTABLE IN THE
KITCHEN BUT NEVER FORGET
WHAT THE PEOPLE IN THE
FRONT OF THE HOUSE HAVE
TO DEAL WITH.
EACH IF YOU WANT TO
JUST BE IN THE BACK OF
THE HOUSE, YOU NEED TO
KNOW WHAT THE FRONT OF
THE HOUSE NEEDS.
AS SHE'S FINISHING
THIS UP, WHAT ARE WE
GOING TO DO NEXT?
WE'RE GOING TO BLET
IT GO UNTIL IT REACHES
STIFF PEAKS SO WE CAN
PIPE IT.
COMMENT ON OUR FACEBOOK
PAGE.
YOU GO, GIRL.
EASTER SUNDAY IS
COMING UP SO WE'RE
JOINED ONCE AGAIN BY
LEEWARD COMMUNITY
COLLEGE ADVISER AND
INSTRUCTOR, WE HAVE OF
COURSE ABIGAIL AND THEN
WE ALSO ARE NOW JOINED
BY LEEWARD COMMUNITY
COLLEGE STUDENT ANDREA
BARKER.
GOOD MORNING YOU GUYS.
GOOD MORNING.
WHAT HAVE WE DONE
SINCE THE LAST SEGMENT.
WE FINISHED MAKING OUR
MARSHMALLOW ICING.
NOW WE'RE GOING TO
DECORATE THESE.
AND LOOK AT HOW
BEAUTIFUL THIS TURNED
OUT, GUYS, SO THICK AND
DELICIOUS AND FLUFFY.
YOU CAN TELL THE
MARSHMALLOW BY HOW YUMMY
AND GOOEY IT IS.
SO WHAT DO WE DO?
SO WE'RE GOING TO PUT
SOME IN A PIPING BAG.
YOU CAN ALWAYS USE A ZIP
LOCK AND CUT THE BOTTOM
OFF IF YOU NEED TO.
I LIKE TO PUSH THIS IN
HERE.
PERFECTION.
AND YOU CAN ALWAYS
EUFT EAT THIS ON ICE
CREAM.
THAT'S WICKED GOOD.
I JUST WANT TO EAT IT
RIGHT NOW.
BUT WE'RE GOING TO BE
TOPPING OFF SOME
ADORABLE EASTER
CUPCAKES.
YOU CAN GO AHEAD AND
DO THREE MORE LIKE THAT.
AND WHAT ELSE HAVE WE
DONE HERE?
SO WE HAVE SOME COCONUT
FLAKES.
IT'S REALLY EASY TO MAKE
GREEN COCONUT.
YOU JUST HAD A FEW DROPS
OF GREEN FOOD COLORING
TO YOUR ZIP LOCK BAG
FULL OF COCONUT AND YOU
WORK IT UNTIL IT GETS
GREEN LIKE THIS.
I USUALLY USE ABOUT FOUR
DROPS FOR THAT BAG.
THAT'S PREAT EASY
THEN.
TAKE THESE AND
OBVIOUSLY MAKING SOME
GRASS IN HERE, RIGHT?
CUTE.
THIS FROSTING'S A
LITTLE LOOSE RIGHT NOW,
BUT IF YOU JUST LEAVE IT
ON THE MIXER A LITTLE
LONGER, IT WILL THICKEN
UP.
YOU GUYS DID ADD IN
THE MARSHMALLOWS.
WHILE IT'S HOT AFTER
YOU PUT IT IN THE MIXER
AND IT'S STILL HOT, YOU
ADD YOUR MASH MALLOWS.
ANDREA WHAT HAS BEEN
OUR FAVORITE PART ABOUT
BEING PART OF THE
LCC CULINARY PROGRAM?
FOR ME IT HAVE HAVE
TO BE THE DIFFERENT
TYPES OF FOODS AND
TECHNIQUES WE LEARN.
THE INSTRUCTIONS ARE
ALSO VERY NICE TOO.
YOU GUYS GET TO DO
SOME OF COURSE GREAT FUN
THINGS TOO.
I'M SURE EVERY DAY IS
DIFFERENT LEARNING
DIFFERENT RECIPES,
RIGHT?
YES.
RIGHT NOW WE'RE IN THE
ASIAN CONTINENTAL CLASS
AND THIS WEEK WE'RE
DOING JAPAN.
VERY NEAT.
SO YOU TOPPED IT OFF
WITH THESE CUTE LITTLE
EGGS AND THOSE ARE
EDIBLE TOO.
HOW CUTE WOULD THAT BE
TO HAVE AT YOUR EASTER
PARTY?
WHY DON'T YOU DO THE
BUNNY ONES?
WE DECIDE TO USE A BROWN
FROSTING.
THE ONE WE BROUGHT WITH
US HAS THE COCONUT ON IT
AS WELL BUT WE WANTED A
CONTRAST SO WE JUST DID
THAT AND THEN WE'RE
GOING TO PUT SOME WHITE
COCONUT ON TOP OF THAT.
I SEE WHAT YOU'RE DOING.
HOW CUTE IS THAT?
IT'S LIKE A LITTLE
RABBIT TAIL.
SO THAT'S THE BUTT AND
THEN THIS IS A MINI
MARSHMALLOW, PUT IT IN
COCONUT.
THERE YOU GO.
THERE'S YOUR BUTT.
THAT IS ADORABLE.
OKAY.
TWO LITTLE FEET.
OH, MY GOODNESS.
THOSE ARE JUST
MARSHMALLOWS CUT IN
HALF.
THAT IS OVER THE TOP
CUTE.
AND SEE I THOUGHT YOU
WERE JUST STOPPING AT
JUST THE FIRST DAB.
WE'RE GOING TO MAKE
THEM INTO FEET.
YOU DON'T SEE YET.
PERFECT.
THIS IS JUST SOME OF THE
FROSTING WITH PINK FOOD
COLORING.
AND THEN IF THOSE --
WE DID MAKE THE ICING IN
THE LAST SEGMENT WHICH
IS SURPRISINGLY EASY.
FOR THOSE WHO DON'T WANT
TOP -- IF THEY DON'T
HAVE THE TIME OR WANT TO
RISK MESSING IT UP
EITHER.
IS ANOTHER ALTERNATIVE
TO MAKING YOUR FROSTING.
THAT'S RIGHT, YOU CAN
JUST BUY SOME.
DUNCAN HINES BUTTER
CREAM KYEAH, USE THAT,
COLOR IT AS YOU WISH AND
YOU'RE GOOD TO GO.
WONDERFUL.
IT DOESN'T HAVE TO BE
HARD.
STILL MAKE SOMETHING
BEAUTIFUL FROM SCRATCH.
AS YOU SHOWED US, IT
REALLY ISN'T HARD.
YOU MIGHT AS WELL GIVE
IT A TRY.
THAT'S SOMETHING THAT'S
ALWAYS EXTRA SPECIAL
WHEN YOU MAKE IT BY HAND
YOURSELF.
THANK YOU, LADIES, FOR
JOINING USMENT AND HOW
CUTE ARE THESE
DECORATIONS, A GOOD IDEA
IF YOU'RE HOSTING YOUR
OWN EASTER PARTY OR