Hmm, another abondonded draft that I'm just going to post as-is.
Looks like two other people agree with me.
Found this link while doing my Google search for "Coco y Cacao". Always neat to see someone linking to my blog. Someone really does read my blog.
Saturday, October 13, 2007
Thursday, October 11, 2007
Diff'rent strokes
Hi All,
It's been quite a while since I last posted. Thanks for the continued interest if you are a returning reader. Welcome if you are new. Things have been pretty busy since I returned from Mexico, so I haven't really found the time/energy to write a new post. Now that I have some downtime, here goes.
I finally tried the new Häagen Dazs flavor, Caremelized Pear and Toasted Pecan a two weeks ago. I have to admit, I was really disappointed. Nothing personal, Leslie, but as the title suggest, everyone has their own taste. In my case, I found the product too sweet, the pear flavor too intense, the pear bits too large, and the pecans indistinguishable from walnuts. Admittedly, I don't have the most refined palate, but it is what it is. I think Häagen Dazs should have gone with other elements of Leslie's original two versions submitted. Unfortunately, I didn't write down what those were. I think one version had the pecans toasted more, perhaps even candied a bit (I'm thinking the Chinese[-American] dish walnut prawns).
I have to say, though, the ice cream tasted better the next day. I have two explanations for this. One: the temperature of the ice cream was colder, so the flavors were more subdued -- less sweet, less intense pear. The first time I tried it, I had just bought it that day. However, I cooked dinner before hand, so it must have had time to cool back down, and I live less than five minutes away from the grocery store, walking (I picked up groceries on my way home from work that day, driving, so even less time freezert-to-freezer). Two: my expectations were diminished from my previous day's disappointment. And maybe Three: perhaps what I ate for dinner the first night didn't pair well with the ice cream. If I remember, I had a steak with caramelized onions and blue lake beans the first night (good thing I still have my receipt). That second night, I had a burrito from La Cascada before watching the Cal women's volleyball team play UCLA. I don't think I had the ice cream until at least an hour later, either before my basketball game or after. If after, then that might also explain why it tasted better.
In any case, I'm not sure I'd buy it again. I'm a little biased with Coco y Cacao, but I think I'd buy it again. Whether it would have become one of my favorites or not, I don't know.
It's been quite a while since I last posted. Thanks for the continued interest if you are a returning reader. Welcome if you are new. Things have been pretty busy since I returned from Mexico, so I haven't really found the time/energy to write a new post. Now that I have some downtime, here goes.
I finally tried the new Häagen Dazs flavor, Caremelized Pear and Toasted Pecan a two weeks ago. I have to admit, I was really disappointed. Nothing personal, Leslie, but as the title suggest, everyone has their own taste. In my case, I found the product too sweet, the pear flavor too intense, the pear bits too large, and the pecans indistinguishable from walnuts. Admittedly, I don't have the most refined palate, but it is what it is. I think Häagen Dazs should have gone with other elements of Leslie's original two versions submitted. Unfortunately, I didn't write down what those were. I think one version had the pecans toasted more, perhaps even candied a bit (I'm thinking the Chinese[-American] dish walnut prawns).
I have to say, though, the ice cream tasted better the next day. I have two explanations for this. One: the temperature of the ice cream was colder, so the flavors were more subdued -- less sweet, less intense pear. The first time I tried it, I had just bought it that day. However, I cooked dinner before hand, so it must have had time to cool back down, and I live less than five minutes away from the grocery store, walking (I picked up groceries on my way home from work that day, driving, so even less time freezert-to-freezer). Two: my expectations were diminished from my previous day's disappointment. And maybe Three: perhaps what I ate for dinner the first night didn't pair well with the ice cream. If I remember, I had a steak with caramelized onions and blue lake beans the first night (good thing I still have my receipt). That second night, I had a burrito from La Cascada before watching the Cal women's volleyball team play UCLA. I don't think I had the ice cream until at least an hour later, either before my basketball game or after. If after, then that might also explain why it tasted better.
In any case, I'm not sure I'd buy it again. I'm a little biased with Coco y Cacao, but I think I'd buy it again. Whether it would have become one of my favorites or not, I don't know.
Wednesday, September 26, 2007
aftermath
Hmmm, I just discovered this draft post. I have no recollection of what I intended to say, so I'm just going to post as-is.
Announcement on Good Morning America
PRNewsWire press release
NY Times article
Announcement on Good Morning America
PRNewsWire press release
NY Times article
Monday, September 24, 2007
Congratulations Leslie!
9:31 PM PST, September 4, 2007: Now that a few hours have passed since I received the news that I did not win the Häagen Dazs Scoop Flavor Search Contest, I thought I would jot down my feelings. Of course, I can't publish this post yet, as I've signed my NDA already, but figured it would be best to capture the moment now. Obviously, I'm disappointed that I didn't win, but I actually felt worse that day I discovered that I had missed the public taste testing at SF Center. Today was relatively neutral. I was anxious all day -- constantly thinking every mail alert sound was going to be an e-mail from Häagen Dazs -- but I've had worse days. And, it was a good thing I was busy at work, so I was able to keep my mind off of things. But, as the day wore on, I began to wonder more and more. One-thirty P.M.: they must be contacting me soon, right? It's almost quitting time on the East coast. Two P.M. Nothing. Hmmm, what's going on? Four P.M. still no word. Maybe they are going to call my house. Called home to check messages and was surprised to hear someone answer the phone. Must be the wrong number, but no, wait, that's Tracy's voice (my roommate). Any messages? Nope. Five P.M. OK, they've got to be contacting soon. Maybe Diane is sick. Maybe I didn't win and they are only notifying the winner. Double check Diane's e-mail from last week. It's right here in print,
And, there it was.
I really thought I was going to win. I had it all planned out. First, I'd tell a select few (NDA be damned): of course I'd have to tell my sister, Bonnie; then there's Riza; Mom was questionable, as I had to believe she'd be too excited as a mom to keep her mouth shut; one of my best friends, Brian; then I'd have to tell Tom so he could make travel plans from D.C. to meet me in NYC; then my cousin in D.C.; and my old roommate who's now near D.C.; my friends in NYC to save the weekend to meet up; my cousin Steph; the Gang. OK, maybe it's a good thing I didn't win. I'd probably get disqualified before I even got to New York. No, I know I could trust those folks not to tell. I'd tell everyone to meet me at the Temple Bar, which my friend Roger keeps telling me about.
I could see myself, flying from Cancún to New York. Seeing Sara and Monica again at Gourmet headquarters. Meeting Diane Sawyer. Staying at some swanky hotel.
Yeah, I'm a little bummed. But, like I realized in Bakersfield: even if I don't win, the experience was amazing and worth it. I think that is part of it -- the letdown -- the emptiness you feel of losing something that's been such a big part of your life. It's that, all of a sudden, this ride is over. Athletes and other competitors know this feeling, the day after compeition is over -- for good -- when you know it's done and there's no going back. Or, maybe the feeling parents get when their kids leave home, that empty nest feeling. This is something that has consumed me for the past 8 months, well more like 4 months, after I made the Top Three. I'd check the Häagen Dazs website religiously for updates; I started this blog. Now, I'm still tempted to check the website, which I have done even after learning I did not win (they still might post new webisodes, right?). Maybe I'm being narcissistic.
And now, I have to keep my mouth shut for nearly 3 weeks. Part of me wants to not tell my friends to watch GMA on 9/21, sort of as a silent protest. Think of how many Coco y Cacao fans Häagen Dazs is losing out on. Not that they'd ever know. The other part says I should still tell them to tune in to find out the winner. We'll see. I may be too busy having fun on the beach in Tulum, or exploring the Mayan ruins. I wonder if I can set up a mail message on Gmail to be delivered on a future date. I think my Mac Mail program allows that sort of thing.
I suppose part of me is relieved to know this is all over now. And, you know what? There's still the possibility that they will produce Coco y Cacao. I think it could fit in with their Reserve line. I'm not sure mainstream America was ready for an ice cream with a dose of heat in it. Mandeep, we tried! Denise, thanks again for your efforts. Sorry we couldn't pull out the win.
Tomorrow's a new day. New haircut (shaved my head, well not completely, but close). Been thinking of doing this for a while, but figured I should wait to hear if I won or not. I can always cut, but can't grow. Now that I won't be appearing on national TV, figured I might as well do it. Sort of cathartic, I suppose.
This could be my last blog on this site. I may write another post after the GMA announcement, which I will miss and now am not sure I will record. Or, who knows, maybe another post will appear after I see Caramelized Pear and Toasted Pecan on the supermarket shelf and read the story on the underside of the lid. If this is the last, then farewell, and thanks for taking the time to read this. To follow my other exploits, visit my personal blog.
"We will plan to notify all of you which flavor has been selected as the winner on Tuesday, September 4."Surely that wasn't a typo, right? Maybe the sent the notification via FedEx or US Postal. Call Tracy. Nope, only a bank statement and my current issue of Newsweek. Still no messages. Ding! Hold on Trace, let me check my e-mail. Yep, there it is, gotta go!
And, there it was.
"And the winner is .... Caramelized Pear and Toasted Pecan.Sigh. At least no sinking feeling. And, I figured it would be Caramelized Pear and Toasted Pecan that would beat me out. Not to discount Chrissy's flavor, as I really enjoyed both, but I thought Leslie's would be the main competition. It just sounds more like a foodie dessert. At least I still get my "parting gift".
Congratulations to Leslie on a fabulous flavor and also to Ken and
Chrissy who were tough competitors. Amazingly, the votes were very
close -- indicative of the many taste preferences of our Haagen-Dazs
consumers.
As you know, Sara Moulton will introduce Leslie and reveal the winning
flavor on Good Morning America on Friday, September 21. Anne Woodard
from Gourmet Magazine will be contacting you to begin making
arrangements for your travel and itinerary in the next few days. Josh
Gellert from our office will also be joining you in New York for the
announcement. It should be very exciting. (Don't forget, mum's the
word until the announcement is made that day!)
Chrissy/Ken -- As a final parting gift, we'd be happy to send you a
delivery of ice cream for your classroom/workplace/family gathering,
etc. whenever it's time for a celebration ... or as you watch Leslie on
GMA. We hope you'll keep in touch and let us know how you're all doing.
You're part of the Haagen-Dazs family now! Best of luck and let us know
when an ice cream delivery will hit the spot.
Diane"
I really thought I was going to win. I had it all planned out. First, I'd tell a select few (NDA be damned): of course I'd have to tell my sister, Bonnie; then there's Riza; Mom was questionable, as I had to believe she'd be too excited as a mom to keep her mouth shut; one of my best friends, Brian; then I'd have to tell Tom so he could make travel plans from D.C. to meet me in NYC; then my cousin in D.C.; and my old roommate who's now near D.C.; my friends in NYC to save the weekend to meet up; my cousin Steph; the Gang. OK, maybe it's a good thing I didn't win. I'd probably get disqualified before I even got to New York. No, I know I could trust those folks not to tell. I'd tell everyone to meet me at the Temple Bar, which my friend Roger keeps telling me about.
I could see myself, flying from Cancún to New York. Seeing Sara and Monica again at Gourmet headquarters. Meeting Diane Sawyer. Staying at some swanky hotel.
Yeah, I'm a little bummed. But, like I realized in Bakersfield: even if I don't win, the experience was amazing and worth it. I think that is part of it -- the letdown -- the emptiness you feel of losing something that's been such a big part of your life. It's that, all of a sudden, this ride is over. Athletes and other competitors know this feeling, the day after compeition is over -- for good -- when you know it's done and there's no going back. Or, maybe the feeling parents get when their kids leave home, that empty nest feeling. This is something that has consumed me for the past 8 months, well more like 4 months, after I made the Top Three. I'd check the Häagen Dazs website religiously for updates; I started this blog. Now, I'm still tempted to check the website, which I have done even after learning I did not win (they still might post new webisodes, right?). Maybe I'm being narcissistic.
And now, I have to keep my mouth shut for nearly 3 weeks. Part of me wants to not tell my friends to watch GMA on 9/21, sort of as a silent protest. Think of how many Coco y Cacao fans Häagen Dazs is losing out on. Not that they'd ever know. The other part says I should still tell them to tune in to find out the winner. We'll see. I may be too busy having fun on the beach in Tulum, or exploring the Mayan ruins. I wonder if I can set up a mail message on Gmail to be delivered on a future date. I think my Mac Mail program allows that sort of thing.
I suppose part of me is relieved to know this is all over now. And, you know what? There's still the possibility that they will produce Coco y Cacao. I think it could fit in with their Reserve line. I'm not sure mainstream America was ready for an ice cream with a dose of heat in it. Mandeep, we tried! Denise, thanks again for your efforts. Sorry we couldn't pull out the win.
Tomorrow's a new day. New haircut (shaved my head, well not completely, but close). Been thinking of doing this for a while, but figured I should wait to hear if I won or not. I can always cut, but can't grow. Now that I won't be appearing on national TV, figured I might as well do it. Sort of cathartic, I suppose.
This could be my last blog on this site. I may write another post after the GMA announcement, which I will miss and now am not sure I will record. Or, who knows, maybe another post will appear after I see Caramelized Pear and Toasted Pecan on the supermarket shelf and read the story on the underside of the lid. If this is the last, then farewell, and thanks for taking the time to read this. To follow my other exploits, visit my personal blog.
Thursday, September 13, 2007
Latest (Last?) Webisode
One week to go! And I just noticed the latest, probably the last, webisode has been posted on the Häagen Dazs site. Funny stuff. I like the opening -- oh the drama and pressure of it all. That was definitely the most nerve-racking portion of the trip: Judgment Day. But, I always did get nervous getting my exam results back, and it is even worse when the people judging you are right there, saying it to your face. I can't imagine if I was getting my PhD and having my quals or thesis defense. Good thing I'm not going down that route! Haha. Anyway, it wasn't all criticism. The panel made good recommendations, and I was more interested in gauging where their tastes lie, as I may have mentioned in a previous post.
I can't believe how much the ad agency is promoting my bachelorhood. OK, maybe I can. But, is that the most interesting thing about me and this contest? I guess it was the final motivating factor in my actually entering the contest, so I can't blame them. I have only myself to blame for mentioning it.
It is definitely different watching the latest video, knowing the final outcome. And not being able to share my thoughts on it. Well, maybe another one before I forget. The comment about no more tweaking once the lid is on. I did ask for a couple more modifications after the judging, and I think I did notice a change when I got to sample my own six pints of Coco y Cacao. I do wish they had more ingredients available to us in the R&D lab, though. I was definitely shocked to hear they didn't have certain items there. I mean, come on, this is a test kitchen. But, then again, they operate on such a larger scale than any of us can even imagine, so maybe it doesn't make sense to stock what we'd normally find in our home pantries.
Oh, one last thing before I sign out. I know I'm always griping about the setup of the web page, but once again, the latest webisode did not show up at the top of my RSS feed list. And I know, it is because they put the video underneath the other two webisodes, which makes chronological sense. At least this time, they put the word "new" in the title, which is what drew my attention. Interestingly, though, I've been checking the feed every day this week, and it wasn't until this evening that I finally noticed it. I think the video has been up since Tuesday, September 11. Hmm, I wonder if that last sentence will get me some hits on the search engines.
Well, this is probably my final post before the big announcement. Stay tuned, more to come...
I can't believe how much the ad agency is promoting my bachelorhood. OK, maybe I can. But, is that the most interesting thing about me and this contest? I guess it was the final motivating factor in my actually entering the contest, so I can't blame them. I have only myself to blame for mentioning it.
It is definitely different watching the latest video, knowing the final outcome. And not being able to share my thoughts on it. Well, maybe another one before I forget. The comment about no more tweaking once the lid is on. I did ask for a couple more modifications after the judging, and I think I did notice a change when I got to sample my own six pints of Coco y Cacao. I do wish they had more ingredients available to us in the R&D lab, though. I was definitely shocked to hear they didn't have certain items there. I mean, come on, this is a test kitchen. But, then again, they operate on such a larger scale than any of us can even imagine, so maybe it doesn't make sense to stock what we'd normally find in our home pantries.
Oh, one last thing before I sign out. I know I'm always griping about the setup of the web page, but once again, the latest webisode did not show up at the top of my RSS feed list. And I know, it is because they put the video underneath the other two webisodes, which makes chronological sense. At least this time, they put the word "new" in the title, which is what drew my attention. Interestingly, though, I've been checking the feed every day this week, and it wasn't until this evening that I finally noticed it. I think the video has been up since Tuesday, September 11. Hmm, I wonder if that last sentence will get me some hits on the search engines.
Well, this is probably my final post before the big announcement. Stay tuned, more to come...
Tuesday, September 4, 2007
And the winner is...
Wish I could tell you, but I can't. Find out on Sept 21 on Good Morning America, when Sara Moulton introduces one of us!
Tuesday, August 28, 2007
Contact!
Imagine my excitement this afternoon when I saw an e-mail from the folks at Häagen Dazs. I mean, I really didn't expect them to be telling me I was the winner (though I hoped so), but at least it was official contact. That meant something was happening. Well, that something is they will notify the contestants of the winner next week. I can't wait! So exciting!
On another front, I got some "secret" info from a knowledgeable source last night. My friend, Charles, stopped by the Häagen Dazs scoop shop in SF Center (or is it in the Westfield portion?) last night and asked the employees about the contest.
One of them happened to be working in the store on July 14, the day they held the taste testing promotion. Charles asked her (?) what flavor was popular, and she responded "the Caribbean one". He said he didn't think there was a Caribbean flavor, and she said it was the coconut one with chocolate. She mentioned Chrissy's next, and couldn't remember Leslie's flavor. I think this was based on votes, not just her personal preference for flavors. At least, that's what I'm going to tell myself. So, if this is an accurate poll, then my intuition that SF and Miami would swing my way is at least half true. I'll find out next week.
Stay tuned...
On another front, I got some "secret" info from a knowledgeable source last night. My friend, Charles, stopped by the Häagen Dazs scoop shop in SF Center (or is it in the Westfield portion?) last night and asked the employees about the contest.
One of them happened to be working in the store on July 14, the day they held the taste testing promotion. Charles asked her (?) what flavor was popular, and she responded "the Caribbean one". He said he didn't think there was a Caribbean flavor, and she said it was the coconut one with chocolate. She mentioned Chrissy's next, and couldn't remember Leslie's flavor. I think this was based on votes, not just her personal preference for flavors. At least, that's what I'm going to tell myself. So, if this is an accurate poll, then my intuition that SF and Miami would swing my way is at least half true. I'll find out next week.
Stay tuned...
Wednesday, August 22, 2007
Gourmet Magazine, September 2007
I just got my latest issue of Gourmet. Of course, my first inclination was to check for any updates on the Scoop contest. On page 22 of the issue is another ad for Gourmet/Scoop. Here's the latest blurb:"The competition continues as the three finalists -- Christine Hanusi, Ken Wan, and Leslie Zoerb -- fly to California to see their flavor dream turn into a reality. With the help of Gourmet Executive Chef Sara Moulton and our panel of flavor experts, the contestants ferfect their ice cream vision in the Häagen-Dazs® ice cream flavor labs.WATCH THE COMPETITION HEAT UP WITH SPEIAL WEBISODES AT HAAGENDAZS.COM/SCOOP.
Whose flavor will make the cut? Will Ken have the chance to meet someone special by becoming the flavor winner? What does "Lady Pear" Leslie think of Christine's Blueberry Belgian Waffle? Find out at HäagenDazs.com/Scoop.
TUNE IN TO "GOOD MORNING AMERICA" ON SEPTEMBER 21, WHEN SARA MOULTON REVEALS THE WINNER ON LIVE TELEVISION!"
So there it is, the "public" announcement that the winner will be announce on September 21. But, you already knew that from my post on 7/29/07. Well, I will be roaming the Yucatan peninsula in search of the finest ingredients for Coco y Cacao. :-) They'll have to fly me out from Tulum, straight to NYC. Perfect, huh? And luckily, it sounds like the damage from Hurricane Dean wasn't too bad in Tulum. I haven't heard much about the rest of the Yucatan, but it didn't seem too bad. Or, maybe because it isn't the good 'ol US of A, we don't hear much about it.
Friday, August 3, 2007
Haagen Dazs website updated (sort of)
I checked the Haagen Dazs website today, looking for new webisodes (there are none) and noticed they made the change that I suggested back on July 15. They now have the webisodes tab as the default (i.e. when you go to http://scoop.haagendazs.com, you go directly to the webisodes). I wonder if they got a lot of complaints or maybe someone in the company just knows what s/he is doing. Or, maybe someone is actually reading my blog!?
Sunday, July 29, 2007
Bummer!
Hey Everyone!
I am SO BUMMED out! I missed the public debut of Coco y Cacao, but don't worry, I'm still in the running. Still, I feel like I totally dropped the ball on this one when I discovered that they already held the tasting promotion in SF back on July 14! Could the test locations bode well for Coco y Cacao?
I think that was the day after I first discovered the new "webisodes". I was even in the City that day.
I knew the were holding out on me! I suppose they didn't want me to influence the vote. And you know I would have called on the Coco y Cacao Nation to descend upon SF Center. Aaargh! And you know how "uni-motional" I am. I'm really upset that I didn't do the Google search earlier. It's like showing up for the championship game and forgetting your freakin' sneakers.
Some other intersting things I found on this latest Google search:
Someone's Xanga blog saying I have a look-a-like out there. And her blog has a link to a SlashFood posting about last year's (2006) Scoop contest. I find it interesting that two of last year's flavors are similar to this year: Caramelized Fig and Walnuts (2006) vs. Caramelized Pear and Toasted Pecan (2007); and of course Toasted Coconut Sesame Brittle (2006) vs Coco y Cacao (2007). I don't think Leslie knew about last year's flavors, and I certainly did not. Actually, had we known, we probably wouldn't have chosen our respective flavors. I'd guess this is especially true for Leslie; I mean even the name is similar. Note to next year's entrants: pick a caramelized fruit with some nut, or else go with a tropical theme. Ha ha!
I searched SlashFood for "haagen dazs" and came across this posting:
http://www.slashfood.com/2007/03/14/does-haagen-dazs-newest-flavor-sound-familiar/
which points out something I had noticed: that they made no mention of the creator of the flavor. I thought the whole bit about Thailand was made up, too, but found out Thailand was an inspiration for the inventor, Amber Antonelli (she posted a follow up comment). Cool thing is, she also won the prize money.
I'm unaware of any monetary prize for this year's contest, but if they turn a runner-up flavor into a regular product, maybe they'll at least mention the inventor this time.
I am SO BUMMED out! I missed the public debut of Coco y Cacao, but don't worry, I'm still in the running. Still, I feel like I totally dropped the ball on this one when I discovered that they already held the tasting promotion in SF back on July 14! Could the test locations bode well for Coco y Cacao?
I think that was the day after I first discovered the new "webisodes". I was even in the City that day.
I knew the were holding out on me! I suppose they didn't want me to influence the vote. And you know I would have called on the Coco y Cacao Nation to descend upon SF Center. Aaargh! And you know how "uni-motional" I am. I'm really upset that I didn't do the Google search earlier. It's like showing up for the championship game and forgetting your freakin' sneakers.
Oh well, now when I win I can say it was legitimate. Another interesting find on that page is the actual date of the flavor launch -- September 21, 2007 on Good Morning America. Hmmm, I'll be basking on the beach in Tulum, Mexico or else exploring Chichen Itza. Guess they'll just have to fly me to New York direct from Mexico. It would be fitting, eh? I could say I was exploring Mexico for ingredients: chocolate from the ancient Mayans and Aztec spices. Oh, and apologies to any cultural groups I may have offended with my choice of names. I have no idea if there is such a thing as Aztec chocolate. I just needed a different name; Mexican chocolate is so common, and chocolate originated with the Mayans. So Aztec sounded good for the heat of pepper.
Some other intersting things I found on this latest Google search:
Someone's Xanga blog saying I have a look-a-like out there. And her blog has a link to a SlashFood posting about last year's (2006) Scoop contest. I find it interesting that two of last year's flavors are similar to this year: Caramelized Fig and Walnuts (2006) vs. Caramelized Pear and Toasted Pecan (2007); and of course Toasted Coconut Sesame Brittle (2006) vs Coco y Cacao (2007). I don't think Leslie knew about last year's flavors, and I certainly did not. Actually, had we known, we probably wouldn't have chosen our respective flavors. I'd guess this is especially true for Leslie; I mean even the name is similar. Note to next year's entrants: pick a caramelized fruit with some nut, or else go with a tropical theme. Ha ha!
I searched SlashFood for "haagen dazs" and came across this posting:
http://www.slashfood.com/2007/03/14/does-haagen-dazs-newest-flavor-sound-familiar/
which points out something I had noticed: that they made no mention of the creator of the flavor. I thought the whole bit about Thailand was made up, too, but found out Thailand was an inspiration for the inventor, Amber Antonelli (she posted a follow up comment). Cool thing is, she also won the prize money.
I'm unaware of any monetary prize for this year's contest, but if they turn a runner-up flavor into a regular product, maybe they'll at least mention the inventor this time.
Sunday, July 15, 2007
New "Webisodes" Posted on Häagen Dazs [dot] com
Apparently there have been new web episodes posted on the Häagen Dazs site for a week now. Maybe some of you have already seen them.
1) http://scoop.haagendazs.com
2) Click on the tab named "webisodes"
Don't know how I missed them. OK, yes, I do know. They put the new content in a separate area of the site. Personally, I think they should have put the newest content on the front page, but I guess they want people to continue voting. Speaking of which, don't forget to vote for Coco y Cacao while you are on the site.
But, the problem with the site is that it is Flash based. Not that that's a problem in general, but I think it doesn't work for people who decide to use RSS feeds. I've subscribed to the Brightcove feed, but it didn't show the new webisodes, so I had no idea until I happened to notice from a search on Brightcove for "haagen dazs", and lo and behold, what is the fifth video listed? It's the one with Judiann Woo on the first frame, entitled "The Ice Cream Adventure Continues ". Confession: the RSS feed does show the new webisodes AT THE VERY BOTTOM of the list. At least that's where they show up for me (I'm running Firefox). Try it for yourself. Let me know if you don't get the same results, because I'd really like to know why they show up AT THE BOTTOM! Duh! Who's going to go all the way to the bottom of a list when this is supposed to be a live bookmark? Don't you think the latest stuff should be listed FIRST, at the TOP? Can you tell I'm a bit annoyed with this? I think I've had issues with the Brightcove hosting from the beginning. Well, maybe not me, but definitely some people I know. I mean, they had (and continue to have) problems voting. It seemed pretty clear to a geek like me, but even other computer geeks I know have asked me for instructions on how to vote. One of my best friends from high school, who I think is hyper-intelligent, even had problems voting. Are we all just so smart that we are dumb?
Enough with the bitching. Here's a short guide to the webisodes:
#1 "Putting a Face to the Flavor ":
Since this is my blog, I'm just going to talk about myself. It's my party and you can cry if you want to...
I have to admit, I was glad to see the title of this webisode, as I remember saying this in my final interview. Good to know I had at least one good sound bite. AND, Sara Moulton actually talked about me specifically. How cool is that?
#2: "The Ice Cream Adventure Continues"
Some funny moments of me in this episode. Nice contrasts between my supposedly being "very methodical" and being "comfortable in the kitchen".
Chrissy got a great description of her flavor from Jacques.
And then the drama...
P.S. If you've seen the recent episodes of Scoop on the Food Network, that was last year's (2006) contest. So, don't worry, I'm still alive and have a shot at winning it all.
1) http://scoop.haagendazs.com
2) Click on the tab named "webisodes"
Don't know how I missed them. OK, yes, I do know. They put the new content in a separate area of the site. Personally, I think they should have put the newest content on the front page, but I guess they want people to continue voting. Speaking of which, don't forget to vote for Coco y Cacao while you are on the site.
But, the problem with the site is that it is Flash based. Not that that's a problem in general, but I think it doesn't work for people who decide to use RSS feeds. I've subscribed to the Brightcove feed, but it didn't show the new webisodes, so I had no idea until I happened to notice from a search on Brightcove for "haagen dazs", and lo and behold, what is the fifth video listed? It's the one with Judiann Woo on the first frame, entitled "The Ice Cream Adventure Continues ". Confession: the RSS feed does show the new webisodes AT THE VERY BOTTOM of the list. At least that's where they show up for me (I'm running Firefox). Try it for yourself. Let me know if you don't get the same results, because I'd really like to know why they show up AT THE BOTTOM! Duh! Who's going to go all the way to the bottom of a list when this is supposed to be a live bookmark? Don't you think the latest stuff should be listed FIRST, at the TOP? Can you tell I'm a bit annoyed with this? I think I've had issues with the Brightcove hosting from the beginning. Well, maybe not me, but definitely some people I know. I mean, they had (and continue to have) problems voting. It seemed pretty clear to a geek like me, but even other computer geeks I know have asked me for instructions on how to vote. One of my best friends from high school, who I think is hyper-intelligent, even had problems voting. Are we all just so smart that we are dumb?
Enough with the bitching. Here's a short guide to the webisodes:
#1 "Putting a Face to the Flavor ":
Since this is my blog, I'm just going to talk about myself. It's my party and you can cry if you want to...
I have to admit, I was glad to see the title of this webisode, as I remember saying this in my final interview. Good to know I had at least one good sound bite. AND, Sara Moulton actually talked about me specifically. How cool is that?
#2: "The Ice Cream Adventure Continues"
Some funny moments of me in this episode. Nice contrasts between my supposedly being "very methodical" and being "comfortable in the kitchen".
Chrissy got a great description of her flavor from Jacques.
And then the drama...
"That realization doesn't work. As for today, I don't really believe in it."I'm hoping this is all for dramatic effect and the next webisodes will have Jacques singing my praises. Haha, I hope!
-Jacques Torres, Mr. Chocolate
P.S. If you've seen the recent episodes of Scoop on the Food Network, that was last year's (2006) contest. So, don't worry, I'm still alive and have a shot at winning it all.
Wednesday, June 27, 2007
Gourmet Magazine, July 2007
I just received my July 2007 issue of Gourmet Magzine, which I've been eagerly anticipating. Why? Last week, my friend Jenny told me that she read a blurb about me on her flight from Canada. She told me they "jazzed up" the story behind my flavor (compared to what I had told her), so I was curious to see what they had written. See for yourself on the right -->. For the record, it's all true. I just wasn't expecting it to come out in print, though I did say it on camera, so anything's game.
Can't say that it is working completely yet, but maybe things are just warming up. So, here's a call out to all of you single women out there. ha ha! This is great, too, because I've somehow advanced a few levels in both professions. Not only am I now a "scientist" (in my field, I'd be considered a "tech"), but I'm also a "chef" versus a "cook". Too bad I got stuck on Page 2 of the Gourmet site (thanks to Howie for noticing!). I hadn't even thought of going to that site; didn't even notice the URL at the top of the ad. I think my eyes get so focused on the words Häagen Dazs.
Anyway, it looks like the ball might be rolling again, so I'm hoping they'll have new videos posted soon. In the meantime, continue to VOTE FOR ME. Thanks!
Tuesday, June 26, 2007
Wishful thinking?
Could it be? Is the Häagen Dazs website being updated as I type? I just tried to check the website and see if anything has changed, and I keep getting timed out. It might just be my connection from work, but I hope not.
Friday, June 22, 2007
July issue of Gourmet magazine
Just got word from my friend that there is a new ad in the July issue of Gourmet magazine. For some reason, my copy isn't due to arrive until July 3 or something. Don't magazines usually come out before the cover date?
CP: 19,222
CC: 17,850
BB: 15,001
CP: 19,222
CC: 17,850
BB: 15,001
Friday, June 15, 2007
Sunday, June 10, 2007
Tuesday, June 5, 2007
Patience young grasshopper
When will Häagen Dazs update the Scoop website? It's been over a month since the last video was posted. I wonder if they didn't have enough good footage or maybe there was too much. Seems like the momentum is slowing; I don't know.
Speaking of momentum, please keep voting for Coco y Cacao; I think I'm falling behind. Why? If you take a look at the website hosting the videos, they list the number of "views" for each video. If each view translates into one vote, then I'm now trailing by ~1700 votes. So, keep spreading the word and help me out.
One interesting thing I noticed is that the Häagen Dazs site was sort of updated. Caramelized Pear used to be listed first, now it is listed third. Blueberry Belgian Waffle is now listed first, with Coco y Cacao second. Of course, the first one listed is more prominent, and I wonder if that's partly how CP passed me up so quickly. So maybe BBW is now listed up top to help it garner more votes. I also noticed the Brightcove site lists CP quite early if you just search for "Haagen Dazs". Maybe I should start tracking the views for each flavor. That would be an interesting chart, but too bad I don't have historical data for when CP was listed first.
CP: 18,739
CC: 17,085
BB: 14,196
Speaking of momentum, please keep voting for Coco y Cacao; I think I'm falling behind. Why? If you take a look at the website hosting the videos, they list the number of "views" for each video. If each view translates into one vote, then I'm now trailing by ~1700 votes. So, keep spreading the word and help me out.
One interesting thing I noticed is that the Häagen Dazs site was sort of updated. Caramelized Pear used to be listed first, now it is listed third. Blueberry Belgian Waffle is now listed first, with Coco y Cacao second. Of course, the first one listed is more prominent, and I wonder if that's partly how CP passed me up so quickly. So maybe BBW is now listed up top to help it garner more votes. I also noticed the Brightcove site lists CP quite early if you just search for "Haagen Dazs". Maybe I should start tracking the views for each flavor. That would be an interesting chart, but too bad I don't have historical data for when CP was listed first.
CP: 18,739
CC: 17,085
BB: 14,196
Tuesday, May 29, 2007
Mmmm, coconut!
Been holding out, saving my last pint, but couldn't wait any more. Ate up all of my leftover Häagen Dazs bars from the bbq, so the only ice cream in my freezer is a nine-week old test batch of coco no cacao, or my last pint of Coco y Cacao. Yum! That first bite gives a great blast of coconut. Did it take that long for my tongue to re-sensitize? When was my last post? Over a week ago? I don't remember the coconut being so intense, even on the first bite, but that's what it seemed this time.
Keep VOTING! I need all the help I can get.
Keep VOTING! I need all the help I can get.
Thursday, May 17, 2007
Coco y Cacao is a Hit!
One hundred percent of taste testers love Coco y Cacao, most would buy it. Admittedly, this is a very biased crowd, but I have to say that I approve of the final product. In fact, I just finished a bowl of Coco y Cacao and could go for some more. While the taste differs from my original recipe, it achieves my vision. Thanks Denise and Mandeep! The texture is much better than mine; it's so smooth and creamy, with tiny bits of coconut. And the chocolate swirl isn't gritty/pasty. I think I finally know what it means to have balanced flavors. Not one flavor stands out. One spoonful is not enough. To fully appreciate this ice cream, you need to eat at least a couple of scoops. At first bite, you taste the cocount (yes! I can taste the coconut!). Did I mention that on Day Two, I was having difficulty tasting the coconut? Then, you taste the chocolate, with the cinnamon to follow. Feel the heat? Not yet. Keep eating. Finally, you feel the heat on the back of the tongue or in your throat. If you eat a lot of spicy foods, you might be disappointed, as you are not going to feel a burn. If you are timid, this might be quite spicy. For me, I fall somewhere in the middle -- I can just detect the heat, enough to notice, but not enough to be super-conscious of it. I think this is good, as it won't scare people away from eating more. In fact, if you like spice, it invites to back for seconds and thirds. Enjoy!
Keep checking back for updates on when you might be able to try Coco y Cacao for yourself. Most likely June and July 2007.
Keep checking back for updates on when you might be able to try Coco y Cacao for yourself. Most likely June and July 2007.
Tuesday, May 15, 2007
Bakersfield, Day Three
Needed my alarm this time - was out late drinking. Gotta say, the Doubletree on Thursday nights seems to be THE place to be in Bakersfield, at least for salsa dancing. After some time (11pm?) they start mixing up the music a bit more.
Anyway, good thing we bumped into the chefs in the lobby -- I hadn't made arrangements for a ride to the Technical Center and my brother-in-law needed the car -- so we hitched a ride with Nancy and Kate. Felt good when Nancy told me the chefs thought I had chosen the most difficult flavor combination. It was purely accidental, but I do enjoy a good challenge. Not exactly sure why they thought this, as I figured I had some proven flavors while I saw some challenges with the other 2 flavors: how to keep the waffle bits from getting soggy; how to incorporate delicate pears and caramelization. I do think with my flavors, though, it is tough to balance the coconut, which I find subtle, with chocolate, which can be overpowering, along with the cinnamon and cayenne pepper.
After breakfast, we went in to face the judging panel. I was definitely feeling nervous -- it's like waiting for your test scores to come back: even though I knew I did well, I was always worried I messed up somehow. At this point, the whole situation was becoming a bit overwhelming. I wanted to enjoy the moment, enjoy tasting the other flavors, look good on camera (notes to self: sit up straight, smile, relax, don't look at the camera, don't say anything stupid,...), and listen to everyone's suggestions. In addition to that, I was trying to nail down what I was going to say to introduce my flavor.
Both Leslie's and Crissy's flavors were GOOD. I would have done combinations of their two respective variants. I agreed with the judges in some aspects, but differed in others. With Coco y Cacao, I agreed with all of the judges recommendations. That's not really a surprise, though, since I presented two ends of the spectrum, so I was expecting the judges to fall somewhere in between. The big question was, where would that be?
Some memorable comments on Coco y Cacao: "sexy", "on trend".
After the judging, we went back to the "labs" to refine our flavors. I felt the judges were leaning toward the bolder end of the spectrum, so from the bold variant I toned down the coconut and lowered the heat. We chopped the coconut shavings to reduce their size, and at Denise's suggestion, added less (by weight) to compensate: the theory goes that with smaller size but same weight, you have more pieces, so your mouth perceives it as having more coconut. Jacques mentioned that he was tasting the cinnamon, then chocolate, then feeling the heat. He said the chocolate should come first and to use a darker chocolate. This reminded me that, yeah, I had used a dark chocolate in my original recipe, but I lost sight of that. I was so glad Jacque brought that up. So, we asked Denise if she could source a darker fudge, not only in the hope of giving it a richer chocolate taste, but also to balance out the sweetness of the ice cream base, which I was finding too sweet.
My sister thought Day Three went much better, that the interaction between myself, the chefs, and Denise was great and it could have been aired as a TV show. Denise was great. She picked up the conversation when it started to die out, and asked very intelligent, relevant questions. I feel part of the improvement was due to the fact that we had a more limited amount of time and also definite goals. Once the judging was done, our team gathered and came up with a game plan, then executed it. Also, with the time pressure, I was more focused on listening to the expert's opinions, rather than interjecting my own. This was crunch time and when you have the best players on your team, you go with them.
My biggest highlight of Day Three was when Nancy invited me to visit her new restaurant. How cool was that?! And, as it turned out, I was heading to L.A. that weekend anyway.
Anyway, good thing we bumped into the chefs in the lobby -- I hadn't made arrangements for a ride to the Technical Center and my brother-in-law needed the car -- so we hitched a ride with Nancy and Kate. Felt good when Nancy told me the chefs thought I had chosen the most difficult flavor combination. It was purely accidental, but I do enjoy a good challenge. Not exactly sure why they thought this, as I figured I had some proven flavors while I saw some challenges with the other 2 flavors: how to keep the waffle bits from getting soggy; how to incorporate delicate pears and caramelization. I do think with my flavors, though, it is tough to balance the coconut, which I find subtle, with chocolate, which can be overpowering, along with the cinnamon and cayenne pepper.
After breakfast, we went in to face the judging panel. I was definitely feeling nervous -- it's like waiting for your test scores to come back: even though I knew I did well, I was always worried I messed up somehow. At this point, the whole situation was becoming a bit overwhelming. I wanted to enjoy the moment, enjoy tasting the other flavors, look good on camera (notes to self: sit up straight, smile, relax, don't look at the camera, don't say anything stupid,...), and listen to everyone's suggestions. In addition to that, I was trying to nail down what I was going to say to introduce my flavor.
Both Leslie's and Crissy's flavors were GOOD. I would have done combinations of their two respective variants. I agreed with the judges in some aspects, but differed in others. With Coco y Cacao, I agreed with all of the judges recommendations. That's not really a surprise, though, since I presented two ends of the spectrum, so I was expecting the judges to fall somewhere in between. The big question was, where would that be?
Some memorable comments on Coco y Cacao: "sexy", "on trend".
After the judging, we went back to the "labs" to refine our flavors. I felt the judges were leaning toward the bolder end of the spectrum, so from the bold variant I toned down the coconut and lowered the heat. We chopped the coconut shavings to reduce their size, and at Denise's suggestion, added less (by weight) to compensate: the theory goes that with smaller size but same weight, you have more pieces, so your mouth perceives it as having more coconut. Jacques mentioned that he was tasting the cinnamon, then chocolate, then feeling the heat. He said the chocolate should come first and to use a darker chocolate. This reminded me that, yeah, I had used a dark chocolate in my original recipe, but I lost sight of that. I was so glad Jacque brought that up. So, we asked Denise if she could source a darker fudge, not only in the hope of giving it a richer chocolate taste, but also to balance out the sweetness of the ice cream base, which I was finding too sweet.
My sister thought Day Three went much better, that the interaction between myself, the chefs, and Denise was great and it could have been aired as a TV show. Denise was great. She picked up the conversation when it started to die out, and asked very intelligent, relevant questions. I feel part of the improvement was due to the fact that we had a more limited amount of time and also definite goals. Once the judging was done, our team gathered and came up with a game plan, then executed it. Also, with the time pressure, I was more focused on listening to the expert's opinions, rather than interjecting my own. This was crunch time and when you have the best players on your team, you go with them.
My biggest highlight of Day Three was when Nancy invited me to visit her new restaurant. How cool was that?! And, as it turned out, I was heading to L.A. that weekend anyway.
Wednesday, May 9, 2007
Bakersfield, Day Two, Part Two
First, a digression: I can't wait for the ice cream to arrive tomorrow morning. Too bad I have a 9:30am meeting, otherwise I'd wait around for it (supposed to arrive by 10:30am). May just have to head home for lunch. Six packs is so little - I can't possibly spread it around for everyone.
Ok, back to Bakersfield...
As many of you know, I had created a recipe for Coco y Cacao prior to my Bakersfield trip. Therefore, I had a firm idea of what my ice cream should taste, and feel, like. So, when I saw the ingredients I had to play with, I think the first thing out of my mouth was "NO". No, I don't like shredded coconut. No, this ice cream base doesn't taste right. No, no, no, no. OK, maybe I wasn't that whiny. But I definitely had strong opinions against the coconut base ice cream they had prepared - I had used coconut milk, which has a significantly different taste. I had used fresh, young coconut -- they gave me re-hydrated coconut (shredded and flaked). I have to admit, though, I was curious if you could rehydrate coconut. Turns out you can, though it isn't nearly as tender.
Well, after this little stumbling block, we went to work perfecting the "Aztec" Chocolate Swirl. I was given several choices of spicy fudges, but decided to make my own combination. So, I had to choose between the two varieties of cinnamon, which was easy b/c one choice was the kind you find in cinnamon chewing gum, which burns my tongue.
Working with the chefs was amazing. One taste and they immediately know what needs adjustment. Making that adjustment is the tricky part. How much coconut for the base? How much cinnamon for the chocolate? How much pepper? The pepper was trickiest. We first kept adding gradually, but weren't feeling the heat. Then I doubled it and we all agreed it was a decent amount. Then Floyd comes in and immediately says it is too much. People are going to eat more than one bite, he said, and the heat will continue to grow. Excellent comment and exactly why the experts were there. Floyd is the spice guy, after all. Another thing Floyd said later was how he instructs his cooks. He tells them not to make small, incremental, baby steps when playing with flavors. Make a big leap, and if you went too far, then you know you need to dial it back. If it still isn't enough, then you haven't wasted your time with tons of small changes. And that is pretty much what we did, unwittingly. We doubled the amount of pepper, only to bring it back to an intermediate stage. Also, Denise said that after tasting for more than 15-20 minutes, or so (can you tell I'm guessing here?), you begin to lose your sense of taste. Other interesting tidbits were that they normally have people come to the taste sensory labs around 10-11am. This is when the sense of taste is highest for most people. Ok, maybe not that exact time, but I think just before lunch is the key. You are hungry, and that heightens your sense of taste. Also, I think she said most ice cream is consumed late at night, because you are a little hungry after settling down from dinner and it tastes the best when you are a bit hungry, versus right after a meal.
By the end of the two-hour kitchen session, you could get a good sense of each chef's style. Jacques seemed to like strong flavors, while Sara more subtle, with Floyd and Nancy falling in between. We had to choose 2 variations to present to the judging panel the next day, so I decided I would go on both ends of the spectrum to sort of calibrate my scale. I would use the judges comments to see where along the spectrum I needed to be. So, I chose one batch with strong coconut flavor and lots of heat, while the other had more subtle flavor and just a hint of heat. We poured the batches into containers and off they went to the blast freezer (-40°C ?). Ahhh, that's nothing -- I work with freezers twice as cold. Oh, before I forget, I learned (or re-learned: I had seen a show on this once, but forgot) how to make a swirl in ice cream. Rather than "swirl' or mix it in, you fold in the chocolate to make swirls.
As in any industry, there are specific terms for things. Variegate equals swirl, Add-in equals, well, stuff you add in (you know, like chocolate chips), etc. I'm probably butchering this.
After lunch, we got a tour of the ice cream factory. Another "clean" experience. You will be happy to know how many precautions they take to prevent your food from getting contaminated. They don't give tours to the public, so we had to don everything the employees wear: hairnets, ear protection, safety goggles, gloves, coats, and booties. All jewelry has to be removed, and anything else that might fall into the food. Even the coats are designed not to have buttons that might fall off. We asked if our chef's coats were ok, and they were because there aren't any buttons.
Factory highlights for me were: 1) The "Dazzler". A beautiful piece of engineering designed to put that criss-cross pattern on the Häagen Dazs bars. 2) The rail that flips over cartons of ice cream for packaging. 3) Sampling all sorts of ice cream!
To top off the day, we all went out to dinner and got to spend some "quiet" time with everyone from Häagen Dazs, Gourmet, etc. I say "quiet" because this was one of the rare moments when we didn't have any cameras following us around. The toast Jacques made during dinner is what really opened my eyes to the real value of the contest. He said it was a learning process for everyone, including the chefs. And I have to agree - I learned so much that day. Before, it was all about winning. After, I was appreciative just to have had the experience. Sure, I still want to win this thing, but even if I don't "win", I will still value the experience. And winning the contest will just extend the experience.
Ok, back to Bakersfield...
As many of you know, I had created a recipe for Coco y Cacao prior to my Bakersfield trip. Therefore, I had a firm idea of what my ice cream should taste, and feel, like. So, when I saw the ingredients I had to play with, I think the first thing out of my mouth was "NO". No, I don't like shredded coconut. No, this ice cream base doesn't taste right. No, no, no, no. OK, maybe I wasn't that whiny. But I definitely had strong opinions against the coconut base ice cream they had prepared - I had used coconut milk, which has a significantly different taste. I had used fresh, young coconut -- they gave me re-hydrated coconut (shredded and flaked). I have to admit, though, I was curious if you could rehydrate coconut. Turns out you can, though it isn't nearly as tender.
Well, after this little stumbling block, we went to work perfecting the "Aztec" Chocolate Swirl. I was given several choices of spicy fudges, but decided to make my own combination. So, I had to choose between the two varieties of cinnamon, which was easy b/c one choice was the kind you find in cinnamon chewing gum, which burns my tongue.
Working with the chefs was amazing. One taste and they immediately know what needs adjustment. Making that adjustment is the tricky part. How much coconut for the base? How much cinnamon for the chocolate? How much pepper? The pepper was trickiest. We first kept adding gradually, but weren't feeling the heat. Then I doubled it and we all agreed it was a decent amount. Then Floyd comes in and immediately says it is too much. People are going to eat more than one bite, he said, and the heat will continue to grow. Excellent comment and exactly why the experts were there. Floyd is the spice guy, after all. Another thing Floyd said later was how he instructs his cooks. He tells them not to make small, incremental, baby steps when playing with flavors. Make a big leap, and if you went too far, then you know you need to dial it back. If it still isn't enough, then you haven't wasted your time with tons of small changes. And that is pretty much what we did, unwittingly. We doubled the amount of pepper, only to bring it back to an intermediate stage. Also, Denise said that after tasting for more than 15-20 minutes, or so (can you tell I'm guessing here?), you begin to lose your sense of taste. Other interesting tidbits were that they normally have people come to the taste sensory labs around 10-11am. This is when the sense of taste is highest for most people. Ok, maybe not that exact time, but I think just before lunch is the key. You are hungry, and that heightens your sense of taste. Also, I think she said most ice cream is consumed late at night, because you are a little hungry after settling down from dinner and it tastes the best when you are a bit hungry, versus right after a meal.
By the end of the two-hour kitchen session, you could get a good sense of each chef's style. Jacques seemed to like strong flavors, while Sara more subtle, with Floyd and Nancy falling in between. We had to choose 2 variations to present to the judging panel the next day, so I decided I would go on both ends of the spectrum to sort of calibrate my scale. I would use the judges comments to see where along the spectrum I needed to be. So, I chose one batch with strong coconut flavor and lots of heat, while the other had more subtle flavor and just a hint of heat. We poured the batches into containers and off they went to the blast freezer (-40°C ?). Ahhh, that's nothing -- I work with freezers twice as cold. Oh, before I forget, I learned (or re-learned: I had seen a show on this once, but forgot) how to make a swirl in ice cream. Rather than "swirl' or mix it in, you fold in the chocolate to make swirls.
As in any industry, there are specific terms for things. Variegate equals swirl, Add-in equals, well, stuff you add in (you know, like chocolate chips), etc. I'm probably butchering this.
After lunch, we got a tour of the ice cream factory. Another "clean" experience. You will be happy to know how many precautions they take to prevent your food from getting contaminated. They don't give tours to the public, so we had to don everything the employees wear: hairnets, ear protection, safety goggles, gloves, coats, and booties. All jewelry has to be removed, and anything else that might fall into the food. Even the coats are designed not to have buttons that might fall off. We asked if our chef's coats were ok, and they were because there aren't any buttons.
Factory highlights for me were: 1) The "Dazzler". A beautiful piece of engineering designed to put that criss-cross pattern on the Häagen Dazs bars. 2) The rail that flips over cartons of ice cream for packaging. 3) Sampling all sorts of ice cream!
To top off the day, we all went out to dinner and got to spend some "quiet" time with everyone from Häagen Dazs, Gourmet, etc. I say "quiet" because this was one of the rare moments when we didn't have any cameras following us around. The toast Jacques made during dinner is what really opened my eyes to the real value of the contest. He said it was a learning process for everyone, including the chefs. And I have to agree - I learned so much that day. Before, it was all about winning. After, I was appreciative just to have had the experience. Sure, I still want to win this thing, but even if I don't "win", I will still value the experience. And winning the contest will just extend the experience.
Tuesday, May 8, 2007
Here it comes!!
Woohoo! Just got an email from Häagen Dazs:
"I just wanted to let you know that we are going to ship 6 pints of your flavor tomorrow. It will arrive Thursday via FedEx delivery to your home. The ice cream will be on dry ice. I will forward the tracking number tomorrow afternoon."If anyone wants to come by and try Coco y Cacao, let me know. I'll probably bring a pint in to work.
Monday, May 7, 2007
Bakersfield, Day Two - Part One
Woke up bright (ok, not so bright) and early on Thursday. Nervous? Nah -- I only woke up before my alarm. Like that ever happens. Then forgot my chef's jacket on my way to the lobby. And, forgot my recipe. Couldn't believe I forgot that. Had a momentary feeling of panic, but then I realized a) I knew most of the recipes by heart b) I had a crack team of food scientists and expert chefs behind me -- what did I have to worry about?
After breakfast, we headed up for a brief "orientation" and our first opportunity to meet the chefs. They (Floyd Cardoz, Nancy Silverton, and Jacques Torres) were already seated when we arrived. As they were at the front table, with their backs towards us, it wasn't very conducive to introductions. We were escorted to our seats, to the left of the chefs; Chrissy to my left, Leslie to my right, then Jacques, Floyd, and Nancy. Jacques broke the ice by introducing himself, but before we could finish, the orientation began.
After orientation, we broke out into our teams and headed to the test kitchens; Bonnie and I were teamed with Denise and Mandeep in Kitchen #1. This is not your typical kitchen - it almost felt like I was back in my lab in Berkeley, except I had to be even cleaner (we had to don hair nets, lab coats or chefs jackets, and gloves). I felt right at home in the lab/kitchen -- this was the moment I'd been waiting for. No problem putting on my nitrile gloves. Hey, there's a water bath in here too. And a scale. Oh, and the Kitchen Aid mixer, but too bad it was red (ssssssss!, Go Bears!).
Part Two tomorrow...
After breakfast, we headed up for a brief "orientation" and our first opportunity to meet the chefs. They (Floyd Cardoz, Nancy Silverton, and Jacques Torres) were already seated when we arrived. As they were at the front table, with their backs towards us, it wasn't very conducive to introductions. We were escorted to our seats, to the left of the chefs; Chrissy to my left, Leslie to my right, then Jacques, Floyd, and Nancy. Jacques broke the ice by introducing himself, but before we could finish, the orientation began.
After orientation, we broke out into our teams and headed to the test kitchens; Bonnie and I were teamed with Denise and Mandeep in Kitchen #1. This is not your typical kitchen - it almost felt like I was back in my lab in Berkeley, except I had to be even cleaner (we had to don hair nets, lab coats or chefs jackets, and gloves). I felt right at home in the lab/kitchen -- this was the moment I'd been waiting for. No problem putting on my nitrile gloves. Hey, there's a water bath in here too. And a scale. Oh, and the Kitchen Aid mixer, but too bad it was red (ssssssss!, Go Bears!).
Part Two tomorrow...
Saturday, May 5, 2007
Article in the Bakersfield Californian Newspaper
To make it easier to find, I've decided to put the link to the newspaper article in a separate post. Here it is:
http://www.bakersfield.com/619/story/118263.html
http://www.bakersfield.com/619/story/118263.html
Bakersfield, Day One (4/13/2007)
A camera crew was waiting for us upon arrival at the Doubletree Hotel in Bakersfield, CA. -- my first time being filmed. They interviewed my sister and I, and one of the questions they asked was if I was nervous. Surprisingly, I was not. At least that's what I thought. Turns out, I was a bit nervous, as I completely forgot to follow instructions: leave the keys in the car. Oh well. I wasn't shaking, so I didn't think I was nervous.
Häagen Dazs and Gourmet threw us a cocktail reception that evening -- my first opportunity to meet the other contestants. Up until this point, I had no idea who they were, what they looked like, even where they were from. Ok, I did know they were from New York and New Jersey, but didn't know who owned which flavor. Turns out Leslie (Caramelized Pear and Toasted Pecan) is from Buffalo, New York, and Chrissy (Blueberry Belgian Waffle) is from Ewing, New Jersey -- see story in the Bakersfield Californian. It was great to meet them and put a face to the flavor.
Along with the rest of the Häagen Dazs, Gourmet, ad agency, and film production company teams, we met Sara Moulton. She immediately made me feel welcome; she's a great conversationalist and I could tell she did her homework. We also had a nice discussion about coconut milk.
If this was a reality show, I'd be portrayed as the hyper-competitive, over-achieving Asian guy. There was a short trivia contest, where I answered the first 2 questions (and could have answered the 3rd, but there was no way I was going to do that - thank goodness Matthew, Chrissy's nephew, answered it correctly).
Day Two to follow...
Häagen Dazs and Gourmet threw us a cocktail reception that evening -- my first opportunity to meet the other contestants. Up until this point, I had no idea who they were, what they looked like, even where they were from. Ok, I did know they were from New York and New Jersey, but didn't know who owned which flavor. Turns out Leslie (Caramelized Pear and Toasted Pecan) is from Buffalo, New York, and Chrissy (Blueberry Belgian Waffle) is from Ewing, New Jersey -- see story in the Bakersfield Californian. It was great to meet them and put a face to the flavor.
Along with the rest of the Häagen Dazs, Gourmet, ad agency, and film production company teams, we met Sara Moulton. She immediately made me feel welcome; she's a great conversationalist and I could tell she did her homework. We also had a nice discussion about coconut milk.
If this was a reality show, I'd be portrayed as the hyper-competitive, over-achieving Asian guy. There was a short trivia contest, where I answered the first 2 questions (and could have answered the 3rd, but there was no way I was going to do that - thank goodness Matthew, Chrissy's nephew, answered it correctly).
Day Two to follow...
Thursday, May 3, 2007
Tired
Just sent out a bunch of "spam". If you are reading this post, then it was probably you. Why is it so hard to synchronize address books? And keep contacts up to date? There needs to be one, common format. I'm sure I left some people off the mailing list, and probably sent multiple e-mails to others. I'm off to bed. Good night.
Tuesday, May 1, 2007
Häagen Dazs website updated
Just checked the Häagen Dazs website and noticed there is a new video. It's mostly Sara Moulton giving a preview of what's to come, but you can get a shot of Leslie (Carmelized Pear and Toasted Pecan) mixing one of her batches. Sounds like Coco y Cacao could be hitting the street soon. Keep a lookout! And, if you happen to see it in your neighborhood, or hear of where it is being served, leave a comment on this post, ok?
Oh, and check out this story that appeared in the Bakersfield Californian.
Oh, and check out this story that appeared in the Bakersfield Californian.
My first blog, ever.
Hello Family, Friends, and Fans!
Happy May Day! This is just the first of possibly many posts for you, my Coco y Cacao followers. When I have time, I'll add more to detail my adventures in Bakersfield, and also the progress of my journey to New York City. And even if I don't end up in NYC, you can still follow the exploits of Coco y Cacao from now until September, when the winner will be announced live on Good Morning America.
The Häagen Dazs website will be updated roughly monthly with new webisodes from our experience in Bakersfield, CA. Please subscribe to this blog if you want to stay updated with my progress in the contest. I don't want to keep bombarding you with e-mails if you are not interested. If this is too complicated for you, and you'd rather get e-mail updates, then drop me a line.
Happy May Day! This is just the first of possibly many posts for you, my Coco y Cacao followers. When I have time, I'll add more to detail my adventures in Bakersfield, and also the progress of my journey to New York City. And even if I don't end up in NYC, you can still follow the exploits of Coco y Cacao from now until September, when the winner will be announced live on Good Morning America.
The Häagen Dazs website will be updated roughly monthly with new webisodes from our experience in Bakersfield, CA. Please subscribe to this blog if you want to stay updated with my progress in the contest. I don't want to keep bombarding you with e-mails if you are not interested. If this is too complicated for you, and you'd rather get e-mail updates, then drop me a line.
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