The moment I entered the studio, I was greeted warmly by the instructor Corrinn. She started the baking workshop by doing a demonstration. One thing that I enjoyed about her workshop was the way she explained to the participants. She used the scientific approach to explain some of the common mistakes that people make that caused the chiffon cake to collapse. It also made newbies much easier to get a hang of the baking process when ingredients are already measured and packed properly for you. I also appreciated that Corrinn took the time to tell us what substitute ingredients to use if we do not have ingredients A, B or C.