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.
Tuesday, May 29, 2007
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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