Sun.Star Davao, April 4, 2009
The creativity of the graduates of the Center for Asian Culinary Studies Davao goes beyond the four walls of their well-equipped kitchen.
For instance, their past Legacy Buffets’ imaginative themes include “Uno Skills” (1st batch), “Fantastic Fourth” (4th batch), “Cucina Cinco” (5th batch) and “Sixth Sense of Taste” (6th batch).
Of course, not to be left behind is the seventh and latest batch to finish CACS’ Certificate Program in Cooking and Baking Skills which whipped up their very own yummy title, “7th heaven”, for their culminating activity held at The Venue.
The Certificate Program in Cooking and Baking Skills is a 20-day, 28 session equivalent course handled by instructors from CACS Manila, chefs Gene Gonzales, Eliseo “JunJun” De Guzman Jr., Toto Erfe and Agnes Borromeo with CACS Davao’s Chef Booboo Carandang-Maramba.
Lessons cover all areas of basic kitchen skills; meat, fish, poultry and seafood fabrication; vegetables; pasta and other starch accompaniments and internationally accepted standards for baking. Menu planning and wine appreciation are also part of the program. Graduates will merit a government regulated (TESDA), National Level 2 Certificate.
The culinary students may have come from diverse professional backgrounds but they were united in their desire to enhance their cooking and baking skills through CACS’ certificate program.
True to its title, the new CACS graduates let their numerous relatives and friends sample a ‘taste of heaven’ when they showcased their gastronomic masterpieces at the Legacy Buffet which their batch recently hosted.
For starters, the guests savored Nachos with Guacamole, Salsa Cruda and Cheese Dip together with California Maki, Tekka/Manhattan Maki, Salmon and Tuna Sashimi.
The soothing Pumpkin Soup was a perfect combination to the scrumptious Caesar Salad, Chicken Waldorf and Mediterranean Grape Salad (my fave!).
Before heading off to the buffet table again, I waited several minutes to have ample room for the lip-smacking main dishes such as Menudo Sulipeña, Lengua Legislativa, Iberian Chicken, Seafood Paella, Ribeye with Demiglace and Bernaise Sauce, Cochinillo with Liver Sauce and Semi-Sweet Demiglace and Gamberoni with Sundried Tomatoes.
Crepe Samurai, Pistachio Sans Rival, Banana Loaf, Carrot Cake, Cream Puff and Éclair, Chocolate Pecan Pie, Mocha Praline Chiffon, Strawberry Shortcake, Milk Chocolate Truffles, Bittersweet Chocolate Truffles and White Chocolate Truffles were among the mouth-watering desserts that guests couldn’t resist at the pastry station.
Leading batch 7 is Executive Chef Dustin Liong with his reliable and hardworking sous chefs Marlon Tolosa (hot kitchen), Mary Michelle To (cold kitchen) and Jennifer Santillan (pastry kitchen).
Other graduates of “7th heaven” are the following: Hot Kitchen-Jeremy Joyce Tan, Ray Angelo Galura, Mark Glenn Melivo, Wilfredo Jovero Jr., Mary Ann Andaya, Joan Pada, Rosemarie Grasparil and Beatriz Fernandez; Cold Kitchen-Louis Arnel Bajado, Ian Paul Relampagos, Carla Bettina Loreto, Stella May Magbanua and Felrose Bacomo; and Pastry Kitchen-Honeylet Lim, Ana Maria Soriano, Shaunalea Seng, Eduard Bernardo, Lolet Sumail, Maria Magdalena Galura and John Paul Dasmariñas.
We share photos of this successful culinary event taken by Team B Photography’s Glenn Yap and Jasper Huang.
Center for Asian Culinary Studies (CACS) Davao is at Holiday Gym and Spa Complex, F. Torres St., DC/Tel. 3002992. Website: www.cacschef.com. E-mail: firstname.lastname@example.org.