Chef Michelle Bernstein Brings Flowery Flavor To Macy's Culinary Council Slideshow

Squash blossoms were the star of Bernstein's first dish in a flower-themed meal.

Hailing from a Jewish-Latin family, Bernstein's roots play a big role in her cuisine.

Stuffed with stracciatella, fried, and topped with kale pesto, the squash blossoms were a hit.

Chef Bernstein fields questions from the audience as she explains her recipes step-by-step.

The second dish, a curried chicken salad, made use of orange blossom honey for the flower element.

Chef Bernstein connected with her fans after the demo, posing for pictures and signing her cookbook.

Chef Bernstein talked about the Latin flavors in South Florida: "Flavor is what we're all about. It's not heat; it's just big. It fills your mouth."

The rose water pot de crème that rounded out the demo was derived from a crème brulee recipe from Bernstein's youth.

"[Learning to cook] is one of the most important ways to grow up," Bernstein said. "I love inspiring people to cook at home."