It was a lovely Saturday morning when we all gathered at The Food Studio in Mont Kiara to take part in a class run by Chef Paul together with Electrolux. The program featuring classic pies such as Sheppard’s pie, creamy chicken and leek pie, and caramelised apple pie was highly anticipated by everyone who attended. We had a few fans and bloggers join us: Marcky(who provided us with the stunning photos for this entry), Rebecca Saw, Pureglutton, and Memoirs of a Chocoholic.

Upon arriving we enjoyed some refreshments while we glanced over our recipes for the day. The concept at Food Studio is to have a cosy kitchen space that resembles a home kitchen, not an intimidating commercial space. This is to help people realise that cooking is not difficult and they can recreate these same dishes in their own home. The studio is fully equipped with sleek Electrolux appliances. Ingredients are prepped and individual stations are set up for this unique ‘get your hands dirty’ experience.



Chef Paul breaks the techniques down into simple steps showing us the basics of pie making using pre-made pastry. All the recipes require cooking the various fillings and finishing it off with a pastry crust, except for the Sheppard’s pie which requires a mashed potato and cheese crust.



We start off by watching Chef Paul demo the dicing and slicing, and then he leaves us to do the same. He then shows us how to cook off our fillings and once again we are left to create our dishes. The very relaxed atmosphere encourages everyone to play around and try a few new things. There isn’t a rigid ‘follow the recipe’ style of teaching; here you can add in more or less of each ingredient depending on what suits you. This style of class certainly makes it fun to learn and create.



Once all the pies are assembled they go into the oven together and that is when the participants can relax and have a chat. This is also a torturous time though as the delicious pies cook off and get fragrant. It was hard not to drool and stand at the ovens peeking in asking Chef Paul every few minutes “Are they done yet? Are they?”



When the pies make it out of the oven piping hot we can barely contain ourselves. And once we taste them it is pure satisfaction knowing that this was made by us from start to finish. Delicious!



Thanks Chef Paul, Food Studio and Electrolux for giving us a great cooking and learning experience.

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