I'm Elizabeth Calil

@foodandwine

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SoundTikTok sound · original sound - foodandwine

Promoted product

Mandolin Aegean Bistro

Why it worked

The video combines visually appealing food preparation with a personal touch from the pastry chef, making the desserts seem both authentic and desirable. The clear demonstration of techniques and the enticing final presentation likely drove engagement.

Summary

A pastry chef from Mandolin Aegean Bistro demonstrates how to make traditional baklava and a unique melon semolina cake. The video highlights key techniques for baklava and the seasonal twist of the melon cake, finishing with a serving suggestion of olive oil ice cream.

Structure

1Introduction and restaurant context
2Making traditional baklava
3Making melon semolina cake
4Serving and tasting the desserts
5Call to action to book on Resy

Original caption

#ad Pastry Chef Elizabeth Calil blends seasonality and mastery with Mandolin Aegean Bistro's signature baklava and seasonal melon semolina cake. Book now on @Resy!

More from @foodandwine

Product placement

Mandolin Aegean Bistro (restaurant): ACTS - the restaurant where the pastry chef works and makes food. Removing it would change the context of the video. RESY (booking platform): ACTS - used to book reservations at the restaurant. Removing it would remove the call to action. Olive oil (ingredient): ACTS - used as a finishing drizzle on the cake. Removing it would change the final presentation of the dish.

Call to action

Book on RESY

On-screen text

I'm Elizabeth Calil work at Mandolin Aegean Bistro. ELIZABETH CALIL Pastry Chef, Mandolin Aegean Bistro. work at Mandolin Aegean Bistro. This is our traditional baklava. Baklava A lot of the technique and what you truly need to make Baklava is the quality of the phyllo, as the quality of the butter. Your fold has to be very, very tight so that the pistachio stays in place. But the best part is pistachio toasts it really gives such a beautiful and delicious flavor, The way you know you have a very good baklava is the crunch. SO GOOD. about Mandolin we are able to make a special So today Melon Semolina Cake make a melon semolina cake. This recipe is definitely something that's taken me at least a year to perfect. Semolina is very hard to work with I was able to put a seasonal twist with a melon jam before baking. jam brings a lot to the table because it plays around with seasonality. I personally love a really good olive oil ice cream, something that really pulls a mediterranean dessert together. Very summer dessert. Decadent. Delicious. Book on RESY

Transcript

I'm Elizabeth Calil work at Mandolin Aegean Bistro. ELIZABETH CALIL Pastry Chef, Mandolin Aegean Bistro. This is our traditional baklava. Baklava A lot of the technique and what you truly need to make Baklava is the quality of the phyllo, as the quality of the butter. Your fold has to be very, very tight so that the pistachio stays in place. But the best part is pistachio toasts it really gives such a beautiful and delicious flavor, The way you know you have a very good baklava is the crunch. SO GOOD. about Mandolin we are able to make a special So today Melon Semolina Cake make a melon semolina cake. This recipe is definitely something that's taken me at least a year to perfect. Semolina is very hard to work with I was able to put a seasonal twist with a melon jam before baking. jam brings a lot to the table because it plays around with seasonality. I personally love a really good olive oil ice cream, something that really pulls a mediterranean dessert together. Very summer dessert. Decadent. Delicious. Book on RESY