May was a crazy busy month for me. I spent time in California visiting the Dole farms, and then I went to Minneapolis to visit General Mills. I have been blogging for Betty Crocker for one year now, and it was so wonderful to meet the team of people that I have been working with all this time. Not only that, but I have been dying to visit the Betty prop room, I had heard that it is crazy. It was.
We started out the trip by having a great dinner at Cafe Lurcat, and had a really fun wine tasting. The next day, we took a tour of the facility, I had no idea that it was so huge. It is like an indoor college campus. Banks, dry cleaners, Caribou Coffee, even a salon. We ended up in the Betty Crocker test kitchen. We were given a tour, and walked through the process of how a recipe is created, tested, and later photographed. I learned so much in one day.
At the end of the morning, we headed into the kitchen to have a Chopped-like competition. Each team was given a basket of ingredients, and we had to work together to make something using all of the ingredients with an additional 5 ingredients if we needed it. We decided to make a Summer Berry Basil Mini Pizza and it was incredible, if I do say so myself. Go Team Blueberry!
After we made our dishes, we had to present them to the tasting panel. These ladies do this every afternoon, and they are a tough crowd. They asked a lot of questions, but they took it easy on us. Did I mention that they filmed us the whole day too?
After lunch, we met with the food stylists and we got a hands on lesson on how they would go about styling our creations. I loved watching them, and seeing how they approach each item. I also learned that each brand has a very different way of styling. We were shooting a dish for Pillsbury, so it could be looser and messier. I have a new appreciation for crumbs.
Head on over to Pillsbury to grab the recipe, it is perfect for summer. Thanks to everyone at Betty for hosting us, and having such a great event. I can’t wait until next year!