Posts Tagged ‘culinary arts’
A gourmet experience that truly soothes the palate, Around the World in Seven Plates is one of the best dining experience I had in the past eight months. Last week, my sister Den and I were invited by Mr. Dan Tayag in a simulation exercise by a class of Chef Deo and Denise Tayag at the PWU Angeles. And behold, what a lucky day for us because we were given a seven-course fine dining service along with 20 other guests that include the well-loved Renato “Abong” Tayag Jr. and his son, Jumbo with wife and friends. Our good friend Robbie Tantingco of the Holy Angel University was also there and shared the sumptuous dinner with us.
Around the World in Seven Plates is colourful fusion of different cuisines from South East Asia, Australia, Russia, Africa, North America, South America, and Europe. The first course is a special blend of Vietnamese snack Goi Cuon with Nuoc Leo, our very own’s Tokwa’t Baboy, and Thailand’s popular street food Som Tam, fresh salad made in huge mortar and pestle called Krok Hin.
- South East Asia (Vietnamese snack Goi Cuon with Nuoc Leo, our very own’s Tokwat Baboy, and Thailand’s Som Tam)
This was followed by Autralia’s champion Aussie Meat Pie on Pea soup, a dish unique in southern Australia which is made of minced meat pie floats in a sea of thick and savoury pea soup.
- Aussie Meat Pie on Pea soup
The third course is Russia’s Blini with Smoked Salmon Mousse followed by Africa’s delightful dish called Kuku Paka with Couscous. This is a chicken coconut dish from Swahili in Eastern Africa which has an obvious Indian influence because of the use of curry and coconut milk. Couscous by the way is a wheat-like grain that is also popular in Morocco.
- Russia’s Blini with Smoked Salmon Mousse
As if we are not yet full, the PWU cooking class served a tasty Mini Burger with Fries and Coleslaw after. This is a popular North American dish that can be served in a hundred different ways.
- Mini Burger with Fries and Coleslaw
And the last but not the least is Europe’s Mille Feuille, a layered dessert traditionally made of puff pastry and pastry cream; Affogato, a coffee-based dessert in which a shot of espresso is poured over a scoop of vanilla ice cream; and Belgian Chocolate Cake, the best chocolate in the world that is traditionally made by hand.
- Mille Feuille,Affogato, and Belgian Chocolate Cake
What a night! Our special thanks to Finina Ocampo Galang, PWU administrator and Donna Ong, the school marketing consultant. And also to the class members Ryan Dizon, Jaasiel Santos, Kim Marcelo, Julie Reforma, Mark Phiel Dizon, Emmanuel Von Ezequiel Anada, Jeanne Loren Tuazon and the others.
- PWU culinary arts class
PWU class members
PWU is located along Sto. Entierro St. in Angeles City. It offers a lot of classes like culinary arts, hotel and restaurant services, household services, caregiving and one-year health services. (Story by Mini A./Photos by Trendsandspots)
Jex’s Class AC-03
Attitude over skills. The golden rule that is being taught to every student of MOST Institute, the newest culinary arts school in Pampanga today under the supervision of its president Wilfredo L. Viray.
I had a sumptuous lunch at the house of a good friend recently. Jacqueline Jexcel “Sexy Bebe” Castro had me eating non-stop while she animatedly talked non-stop about her experience at the MOST.
I don’t have any right to complain, as well as my sister, for she served the tastiest seafood pasta and lively green salad that soothed our appetite that day. Thanks heavens, I haven’t eaten anything yet before I dropped by at her place for the interview.
The best thing I liked about Jex was her passion for cooking and her innate talent not only in food but in other fields as well such as visual arts. She did all the interiors for her house anyway.
Jex is one of the MOST students who graduated in a six-month course this June. She said she is very proud because MOST Institute is the only culinary school in the area that provides training for Hazard Analysis Critical Control Point (HACCP). This means, she said, that her school gives top priority to food safety and sanitation, a training that is a must to all aspiring chefs in the country.
For only a tuition fee of less than P40,000, MOST Institute guarantees valuable training and education in European and Asian Cuisine, food safety that covers biological, chemical and physical hazard programs, food science, history, product identification and more.
Jex was equally happy with their professional teachers and trainors. Chefs Matthew Lund, Sen Araneta, Kerwin Fontanilla, Rudolph Ranada,Tato Sangcupan, Nobu Irie Eric Castaneda, and TJ Montalbo.
“I really enjoyed the classes not because I love to learn and cook, but also because of the teachers. We had good laughs and the best of antics during the six-month course. And my classmates were cool too. They came from different fields and yet we speak the same language when we see each other at the MOST,” Jex said.
Jex’s Class AC-03 includes Joseph Pineda, Glenn Alegado, Imelda Herrera, Ellen De Leon, Lorena Cuenca, Dolores Sarmiento, Jasmin Danganan, Lou Bianca Ramos, Rose Tan, Florence Chan, John Tiatco, Emil Macapugay, Peter Quiazon, and Michelle Lelay. (Story by Mini A./Photo courtesy of Jexcel Castro)
