JOINING ME IN THE KITCHEN TODAY IS THE LEE BAKER AT COLUMBUS STATE COMMUNITY COLLEGES SCHOOL OF HOSPITALITY MANAGEMENT AND CULINARY ARTS.

THANK YOU FOR BEING HERE.

>> THANK YOU SO MUCH FOR HAVING ME.

>> THANK YOU FOR HAVING US.

IT'S A WONDERFUL PLACE TO BE.

TELL US WHAT THE WHOLE GREETINGS WE WILL NEED TODAY.

>> WE WILL NEED THE 80 GRAMS OF EGG WHITES OR GRANULATED SUPERFINE SUGAR.

HUNDRED 10 GRAMS OF ALMOND FLOUR, 110 GRAMS OF CONFECTION OR POWDERED SUGAR.

>> I'M EXCITED TO GET STARTED.

WHATEVER STEP?

>> OUR FIRST STEP IS WE ARE GOING TO START WHISKING OUR EGG WHITES AND AFTER WE GET THOSE A LITTLE BIT FROTHY, THEN WE CAN COME OVER AND GET OUR ALMOND FLOUR AND CONFECTIONERS' SUGAR TOGETHER.

>> SHOULD I JUST GO AHEAD AND THE AGE DENDRITE EGG WHITES.

SO FOR THE MANY GET THEM STARTED >> YES.

>> IS AT A LOW SETTING?

>> CAN GO FOUR AROUND.

>> ALMOND FLOUR AND POWDERED SUGAR AND WAS SORT OF SIFT INTO THIS?

>> THE EGG WHITES ARE PROBABLY ENOUGH.

WE CAN ADD THE GRANULATED SUGAR TO THE EGG WHITES.

AND WE GO.

ONCE I TURN IT ON AGAIN, WHAT AM I LOOKING FOR?

>> WE WENT TO LOOK FOR SOMETHING CALLED SOFT PEAK.

IT'S GOING TO TAKE ABOUT THREE TO FIVE MINUTES.

IT WILL JUST BE CONTINUOUSLY ON ANYWHERE FROM MEDIUM-HIGH TO HIGH.

I WILL GET THAT.

>> GRACEFULLY.

>> I NEED TO TAKE THIS WITH ME.

IS KIND OF THINK.

>> YEAH.

AND WE ARE NOT DRIPPING ANYMORE.

MAY I ASK HE >> YES.

GET YOUR PROFESSIONAL HANDS IN THERE.

>> I USUALLY GO AROUND.

WE GOT A LITTLE WOBBLY.

>> LOOK AT THAT.

AND THEY STAY.

>> EXCITING.

>> THERE WE GO.

AND YOU CAN GO AHEAD AND SPATULA.

>> BEFORE WE DO THIS, TELL ME ABOUT THE NEXT STEP AND DEFINED THE WORD MACINTOSH.

>> THE THING WITH MACINTOSH.

IT MEANS HOW YOU THE MACRON BETTER.

AND WE'RE GOING TO DO NOT REALLY A STARTER, WE ARE GOING TO FOLD.

AND YOU FOLD IT KIND OF A J PATTERN.

SO WE'RE GOING TO WRAP SPATULA AGAINST THE SIDES OF THE BOWL AND KIND OF FOLD THE BATTER ONTO HIS SELF AND OVER TO MAKE.

AND OBVIOUSLY, YOU DON'T OVERMIX IT.

YOU DON'T WANT TO OVERMIX OR UNDER MIX.

YOU HAVE TO GOLDILOCKS AND MAKE IT PERFECT.

BUT IF YOU OVERMIX, THEN YOU RUN THE RISK OF YOUR BACKGROUND SPREADING TOO MUCH BECAUSE YOU DEFLATE THE AIR AND I LIKE.

>> I'M NERVOUS.

AM I DOING THIS?

>> I WOULD POUR -- >> THE DRIVE.

WHAT TO DRIVE.

I KNEW THAT.

IT'S SO PERFECT.

I DON'T WANT TO SCREW IT UP.

IT'S SO THICK AND LUXURIOUS.

>> AND YOU ARE BEING VERY GENTLE, WOULD YOU DEFINITELY PRIORITIZE GENTLENESS, MY DEAR.

MAKING MACARONS.

AND YOU CAN EVEN SOMETIMES RUN YOUR SPATULA THROUGH THE CENTER.

AND GET UNDERNEATH THERE.

SO, AT THIS POINT, YOU MIGHT WANT TO TAKE YOUR SPATULA UP.

SURE.

I LIKE TO KIND OF LOOK AND SEE AND YOU CAN SEE IT'S COMING DOWN WE'RE LOOKING MORE FOR -- >> AND THAT COMES WITH THE MIXING?

>> THAT COMES WITH THE ME SKIING.

I'M NOT SURE I WANT TO DO THAT DISRUPT THE DELICACY.

AND REALLY, YOU CAN SEE I JUST DID ONE OR TWO FOLDS AND I ALREADY GOT MORE LIQUIDY.

SO, YOU HAVE TO BE VERY CAREFUL IT'S VERY EASY TO OVERMIX.

>> ABSOLUTELY.

>> ANOTHER WAY TO TELL IS YOU CAN SEE HOW IT KIND OF LOADING IN THE RIBBONS THAT I HAVE FLOATING INTO THEMSELVES.

ACTUALLY, WE PUT THIS BATTER INTO THE PIPING BAG AND PIPE.

THAT ALSO GOING TO KIND OF BE STIRRING.

SO, I'M JUST GOING TO GIVE THIS MAY BE ONE OR TWO FOLDS HERE.

>> OKAY.

>> AND IF YOU WANT TO BE REALLY SURE, YOU CAN ALWAYS TAKE A TEST OR JUST GET A SPOON AND A LITTLE BIT ON A PLATE AND THEN KIND OF TAP IT DOWN AND WAIT 30 SECONDS TO SEE IF IT SPREADS OUT OR KEEP A NICE PUDDLE.

AND WE ARE GOING TO SEE, AFTER 10 SECONDS, IT SHOULD GO INTO ITS OWN AND IT'S A LITTLE BIT DISAPPEARING INTO ITSELF.

RIGHT NOW, >> THE TIME TO TRANSFER.

>> OKAY.

>> IT'S LIKE PANCAKE BATTER'S FANCY HER OLDER SISTER.

>> DO WE NEED TO WAIT OR ARE WE READY TO PIPE?

>> WE ARE READY TO PIPE.

>> LET ME SEE YOU DO IT FIRST.

>> THANK YOU.

SO, YOU SEE IT'S ABOUT HALF FULL, WHICH I FEEL LIKE IS THE IDEAL AMOUNT TO START TYPING.

AND, IT'S MUCH FULLER, THEN I WILL -- >> THANK YOU.

>> LOOK AT THAT.

THAT WAS PROFESSIONAL.

SO, IN MY HEAD, I COUNT ONE, TWO, THREE, AND THEN I TWIST IT ONE, TWO, THREE, TWIST AND FLAKE.

ONE, TWO, THREE, TWIST AND FLAKE.

>> SO IF YOU ARE REALLY FULL, HOW IS IT WITH YOUR LEFT HAND HERE ARE YOUR NONDOMINANT HAND AND THEN FOLD IT KIND OF CLOSER TO THE TIP FOR MORE CONTROL.

>> IF IT'S TOO FULL?

>> IF IT'S TOO FULL.

>> CATHOLIC IT'S A GOOD AMOUNT.

GIVE IT A TWIST AND I WILL HOLD THIS FOR YOU.

-- STOP SQUEEZING AFTER THREE.

>> ONE, TWO, THREE.

>> ANOTHER THING WHEN MAKING MACARONS AS YOU ARE STRAIGHT UP.

TO HAVE A LOPSIDED MACRON.

>> WE DON'T WANT THAT.

>> 123.

THERE'S ONE MORE THING WE DO, MAYBE TWO MORE THINGS WE DO FOR THE LITTLE BABY MACARONS.

BEFORE WE LET IT REST.

AND THAT IS CAPPING.

IT'S GOING TO BE LOUD.

I'M SORRY, EVERYONE.

BUT WE JUST TAPPED THIS.

AND ALSO GET ANY AIR BUBBLES OUT.

I FOUND THAT THE GREAT AMATEUR FOR THESE OVENS WAS 310 DEGREES.

THAT'S WHAT FOR 12 MINUTES WITH TEDDY HALFWAY BETWEEN.

>> SOUNDS GOOD, LET'S GET THEM IN THE OVEN.

>> WHILE THE MACARONS ARE IN THE OVEN, WILL YOU TELL ME ABOUT WHAT OPPORTUNITIES THERE ARE FOR STUDENT IN THE CULINARY AREAS PROGRAM.

>> THE CULINARY ARTS HAS A FEW DIFFERENT TRACKS.

YOU CAN GO CULINARY AND GET A DEGREE OR GET A CERTIFICATE.

IF YOU DO THE DEGREE AND CERTIFICATE, YOU END UP WORKING IN A RESTAURANT FOR A LITTLE BIT GETTING SOME REALLY VALUABLE EXPERIENCE THERE.

IT ALSO APPRENTICESHIP PROGRAMS THAT YOU CAN FULFILL EITHER AT DEGREES RESTAURANT HERE AT COLUMBUS STATE OR THERE'S A LOT OF DIFFERENT PARTNERS WITH COLUMBUS STATE, THE RESTAURANT THAT WELCOME OUR APPRENTICES.

SO, IT'S A REALLY GREAT OPPORTUNITY TO GET INVALUABLE EXPANSE IN THE FIELD.

THEN, WE ALSO HAVE A CERTIFICATE FOR A DEGREE PROGRAM.

HAVE TO DO ALL THE OTHER CLASSES, YOU CAN JUST DO THE BAKING CLASSES, THE FUN ONES.

>> I MIGHT BE SIGNING UP FOR THAT.

>> BUT IF YOU DECIDE TO DO THE DEGREE, YOU WILL BE WORKING IN THE BAKERY FOR YOUR CAPSTONE, WHICH IS SIMILAR TO AN APPRENTICESHIP FULL-TERM.

YOU HAVE A LOT OF INVALUABLE EXPERIENCE THERE ALONG WITH THAT, YOU HAVE THE NUTRITION PROGRAM, HOSPITALITY MANAGEMENT PROGRAM, AND THEN WE HAVE A LOT OF TRANSFER PARTNERSHIPS WITH LSU AND FRANKLIN AND CC ADN OTTERBEIN, A LOT OF COLLEGES IN OHIO.

IT'S VERY EASY AND ALMOST SEAMLESS TO TRANSFER TO THOSE OTHER COLLEGES IF YOU WANT TO CONTINUE ON AND PURSUE A BACHELORS.

>> THAT'S GREAT.

IS ON THAT SO MANY OPPORTUNITIES.

IT'S SO FUN TO HEAR ABOUT THE APPRENTICESHIP AND DEGREES IN THE COMMUNITY.

CONSEQUENTLY -- TELLING ME ABOUT IT.

>> ABSOLUTELY.

>> HERE, WE HAVE THIS LITTLE PLATE OF GORGEOUS MACRON.

ESSENTIALLY EDIBLE WORK.

ANYTIME HOW YOU ARE ABLE TO INCORPORATE CREATIVITY IN THE ARTISTIC TENDENCY INTO YOUR WORK HERE.

>> SPECIFICALLY WITH MACARONS THEY WERE EASY TO MAKE US CREATIVE AS YOU WANT.

BECAUSE YOU CAN COLOR THE BATTER.

YOU CAN ALSO USE DIFFERENT TYPES OF NUTS.

THAT'S ACTUALLY A COCONUT MACRON AND THERE'S NO ALMOND IN IT.

SO IF YOU HAVE A KNOWLEDGE INTO NOT, THEN FOR ALMOST SPECIFICALLY, YOU CAN USE COCONUT.

IF YOU CAN EAT HAZELNUTS, USE HAZELNUT MILK, PISTACHIO, AND EVEN.

THERE'S ALSO YOU CAN SEE DIFFERENT DECORATION STYLES.

YOU CAN HAVE SOME CHOCOLATE DRIZZLE SOME CHOCOLATE OVER.

>> USE A LITTLE COFFEE BEANS?

>> SOME COFFEE BEING AND THEN WE HAVE MUSTARD DUST HERE AND THERE'S A LOT OF DIFFERENT KIND THAT I USE A LOT OF GOALS AT THE BAKERY.

AND THEN SAME WITH THE GEL FOOD COLORING AND VODKA, I JUST PAINT IT ON.

BUT YOU CAN EVEN TYPE DIFFERENT SHAPES AND YOU GO ON PINTEREST AND YOU CAN SEE SO MANY DIFFERENT KINDS.

EXACTLY.

YOU CAN ALSO ROLL YOUR ICING AND COCONUT PIECES AND ANY KIND OF CHOCOLATE SHAVINGS YOU WANT.

AND THERE'S A LOT OF PROGRAMS HERE AT COLUMBUS STATE AND THE PATIENT PROGRAM.

THERE'S A LOT OF COVERAGE ABOUT DECORATION NOT JUST MACARONS, BUT PATE AND YOU CAN USE IT FOR FONDA AND TEMPERING CHOCOLATE AND A LOT OF DIFFERENT DECORATION STYLES ARE COVERED BECAUSE IT'S SO POPULAR.

IF YOU DO COME TO COLUMBUS STATE, YOU WILL HAVE EQUAL CREATIVE DECORATION SKILLS HERE.

>> ABSOLUTELY.

I THINK IT'S TIME WE TAKE THIS EDIBLE ART.

THANK YOU SO MUCH FOR BEING HERE AND FOR TEACHING ME THE INTRICATE WAYS OF MACARONS.

>> IT'S MY PLEASURE.

THANK YOU SO MUCH FOR HAVING ME.

>> LET BEGIN.

>> BON APPÉTIT.