April 2012
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BASIC CAKES & ICINGS FOR BEGINNERS
9:00 am-1:30 pm
BASIC CAKES & ICINGS FOR BEGINNERSby: Heny Sison
*Butter Cake with Butter Icing, Moist Chocolate Cake with Fudge Icing, Mocha Cake with No-Melt Butter Icing, Lemon Chiffon Cake with Boiled Icing & Sponge Cake with Whipped Cream Icing
P2,000
Location: Bonny Serrano Ave., QC.
LET’S BOTTLE UP!
9:00 am-1:30 pm
LET’S BOTTLE UP!by: Chef Juan Carlo Estagle
Putting up food for future enjoyment is a decidedly old-fashioned pursuit. Yet more and more cooks today are rediscovering it and even making a business out of it. In this course, you’ll learn everything you need to know tobottle and preserve food efficiently, safely, beautifully; and of course; with delicious results. The outcome is sure to be a rainbow of jars filled with Dalandan Marmalade, Ginger Marmalade, Bacalao Filipino, Tawilis Sardines, Tuyo Pasta Salsa, Tomato Pasta Salsa, and even pickled onions and quail eggs.
P1,800
Location: Bonny Serrano Ave., QC.
DELI IN A BOTTLE (Let’s Bottle Up 2!)
2:00 pm-6:00 pm
DELI IN A BOTTLE (Let’s Bottle Up 2!)by: Chef Juan Carlo Estagle
A follow up course on the Bottle Up Class. Here we will learn how to make the classic Dulong in Olive Oil, Fish Roe with Sundried Tomatoes, Pomodorro Salsa with Tinapa, Bangus Sardines in Tomato Sauce, Special Bagoong (from scratch) and a special Chocolate Vodka drink.
P1,800
Location: Bonny Serrano Ave., QC.
BROWNIES & BARS
2:30 pm-5:00 pm
BROWNIES & BARSby: Heny Sison
* Chewy Moist Brownies, Carrot Cake Bars with Cream Cheese Icing, Lemon Cheesecake Bars, Brownies with Caramel Center & Butterscotch Bars
P2,000
Location: Bonny Serrano Ave., QC.
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FAST FABULOUS FISH PART 1 & 2
8:00 am-2:00 pm
FAST FABULOUS FISH PART 1 & 2by: Chef Patty Loanzon
Impressive but quick preparing seafood dishes to impress family and friends. Salmon steaks in dill cream, Fish Fillet with brown butter and capers, Fresh Crab Cakes and Garlic Lemon Mayo & Shrimp Garlic Pasta, Gindara, ShrimpBurger, Fish in Salt Crust, Asian Fish Fillet in paper, Fish Salad with homemade mayonnaise & Seafood Paella
P3,000
Location: Bonny Serrano Ave., QC.
FRENCH MACARON WORKSHOP
9:00 am-1:00 pm
FRENCH MACARON WORKSHOPby: Heny Sison
* Chocolate Macarons, Caramel Macarons, Banana Macarons, Lemon, Mocha, Raspberry & Mango
Please bring your own apron.
P2,500
Location: Bonny Serrano Ave., QC.
ALL-TIME FAVORITE DESSERTS
2:00 pm-7:00 pm
ALL-TIME FAVORITE DESSERTSby: Heny Sison
* Honey Crunch Cake, Mango Toffee Torte, Dulce de Leche Cake, Moist Carrot Cake and Opera Cake
P2,000
Location: Bonny Serrano Ave., QC.
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SECRETS NO MORE!
9:00 am-5:00 pm
SECRETS NO MORE!by: Heny Sison
*Decadent Chocolate Cake with Fudge Icing & Caramel Sauce, Lemon Torte, Ensaymada, Almond Sanzrival, Strawberry Shortcake & Ube Cake
P3,000
Location: Bonny Serrano Ave., QC.
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NEW CLASS! COOKING BOOT CAMP FOR YOUNG CHEFS
8:00 am-2:00 pm
NEW CLASS! COOKING BOOT CAMP FOR YOUNG CHEFSby: Chef Patricia Loanzon
(11-21 yrs. old) An in depth look on the basic techniques of wet and dry cooking. A 5-day course specifically design for growing culinary passion.
Hands-on cooking series. Includes apron and chef’s kit.
Day 1-Basic Culinary Preparations, Day 2-Saute, Day 3-PanFry, Deep Fry, Stir Fry,
Day 4-Roasting, Broiling, Grilling & Baking, Day 5-Braising & Combination. Stewing & Poaching
P15,000
Location: Bonny Serrano Ave., QC.
BAKING I
1:00 pm-7:00 pm
BAKING Iby: Heny Sison
* Super Moist Chocolate Cake with Mocha Filling & Fudge Icing, Pecan Tassies, Lemon Pie, Macapuno Bars, Crispy Sylvanna, Cream Puff with Caramel Topping, Butterscotch Bars & Sables
P2,000
Location: GE Monogram Center
CUPCAKE WORKSHOP
3:00 pm-9:00 pm
CUPCAKE WORKSHOPby: Carrie Madrid
Delicious cupcakes dressed in an assortment of colors, flavors and style. Treats that are fast becoming best sellers among all ages.
* Tiramisu Cupcake, Boston Cream, Devil’s Food Cupcake, Smore’s Cupcake, Chocolate Espresso Fudge Cupcake, Vanilla Bean Cupcake, Tres Leches Cupcake and Beehive Cupcake
Please bring apron.
P2,500
Location: Bonny Serrano Ave., QC.
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NEW CLASS! COOKING BOOT CAMP FOR YOUNG CHEFS
8:00 am-2:00 pm
NEW CLASS! COOKING BOOT CAMP FOR YOUNG CHEFSby: Chef Patricia Loanzon
(11-21 yrs. old) An in depth look on the basic techniques of wet and dry cooking. A 5-day course specifically design for growing culinary passion.
Hands-on cooking series. Includes apron and chef’s kit.
Day 1-Basic Culinary Preparations, Day 2-Saute, Day 3-PanFry, Deep Fry, Stir Fry,
Day 4-Roasting, Broiling, Grilling & Baking, Day 5-Braising & Combination. Stewing & Poaching
P15,000
Location: Bonny Serrano Ave., QC.
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NEW CLASS! COOKING BOOT CAMP FOR YOUNG CHEFS
8:00 am-2:00 pm
NEW CLASS! COOKING BOOT CAMP FOR YOUNG CHEFSby: Chef Patricia Loanzon
(11-21 yrs. old) An in depth look on the basic techniques of wet and dry cooking. A 5-day course specifically design for growing culinary passion.
Hands-on cooking series. Includes apron and chef’s kit.
Day 1-Basic Culinary Preparations, Day 2-Saute, Day 3-PanFry, Deep Fry, Stir Fry,
Day 4-Roasting, Broiling, Grilling & Baking, Day 5-Braising & Combination. Stewing & Poaching
P15,000
Location: Bonny Serrano Ave., QC.
EASY WAY TO DECORATE PARTY THEME CAKES
10:00 am-5:00 pm
EASY WAY TO DECORATE PARTY THEME CAKESby: Ms. Aggy Villabona
Have fun decorating Jungle, Under The Sea, Baptismal, Debut & Wedding Cakes using figurines, toys, candies & ready made cake toppers. Learn to do Air Brushing techniques as a bonus. Students will get to decorate cakes so bring your aprons.
Recipes: Chocolate Cake, Butter Cake, Chiffon Cake, Fudge Icing, Boiling Icing & Buttercream. Please bring your own apron.
P2,500
Location: Bonny Serrano Ave., QC.
PARADE OF PIES, TARTS & CHEESECAKES
1:00 pm-7:00 pm
PARADE OF PIES, TARTS & CHEESECAKESby: Heny Sison
* French Apple Pie with Streusel Topping and Crème Anglaise Sauce, Turtle Pie, Banana Cream Pie with Whipped Cream and Caramel Topping, Mango Tart, Peach Walnut Pie, Blueberry Cheesecake and White Chocolate Cheesecake.
P2,500
Location: GE Monogram Center
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NEW CLASS! COOKING BOOT CAMP FOR YOUNG CHEFS
8:00 am-2:00 pm
NEW CLASS! COOKING BOOT CAMP FOR YOUNG CHEFSby: Chef Patricia Loanzon
(11-21 yrs. old) An in depth look on the basic techniques of wet and dry cooking. A 5-day course specifically design for growing culinary passion.
Hands-on cooking series. Includes apron and chef’s kit.
Day 1-Basic Culinary Preparations, Day 2-Saute, Day 3-PanFry, Deep Fry, Stir Fry,
Day 4-Roasting, Broiling, Grilling & Baking, Day 5-Braising & Combination. Stewing & Poaching
P15,000
Location: Bonny Serrano Ave., QC.
NEW CLASS! CAKE BAGS
10:00 am-5:00 pm
NEW CLASS! CAKE BAGSby: Aggy Villabona
Learn how to bake and decorate your own cake bags.
* Lemon Pound cake, Fondant, Gum Paste, Royal Icing, Buttercream Icing.
Bring apron, rolling pin, scissors, pizza cutter, tracing wheel, hand towel.
P3,500
Location: Bonny Serrano Ave., QC.
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NEW CLASS! COOKING BOOT CAMP FOR YOUNG CHEFS
8:00 am-2:00 pm
NEW CLASS! COOKING BOOT CAMP FOR YOUNG CHEFSby: Chef Patricia Loanzon
(11-21 yrs. old) An in depth look on the basic techniques of wet and dry cooking. A 5-day course specifically design for growing culinary passion.
Hands-on cooking series. Includes apron and chef’s kit.
Day 1-Basic Culinary Preparations, Day 2-Saute, Day 3-PanFry, Deep Fry, Stir Fry,
Day 4-Roasting, Broiling, Grilling & Baking, Day 5-Braising & Combination. Stewing & Poaching
P15,000
Location: Bonny Serrano Ave., QC.
MY FAVORITE CAKES
1:00 pm-6:00 pm
MY FAVORITE CAKESby: Heny Sison
*Caramel Cake, Banana Nut Cake, Pandan – Macapuno Cake, Flourless Chocolate Cake, Peach Walnut Torte and Brazo de Mercedes
P2,000
Location: GE Monogram Center
INTRODUCTION TO JAPANESE COOKING
3:00 pm-9:00 pm
INTRODUCTION TO JAPANESE COOKINGby: Chef Koichi Kondo
* Sushi, Sashimi, Sukiyaki, Miso Soup, Tempura, Teriyaki, Udon Noodles in Clay Pot, Chicken Teriyaki & Japanese Fried Rice
P2,500
Location: Bonny Serrano Ave., QC.
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LITTLE CHEFS (Baking for Kids)
9:00 am-3:00 pm
LITTLE CHEFS (Baking for Kids)by: Carrie Madrid
Ages: 5 to 12 years old. Welcome to the wonderful world of culinary for KIDS. We have prepared child-friendly recipes and baking activities that will surely make any parent proud. Your children will surely enjoy this 3-day HANDS-ON courses. They will experience a variety of baking methods as they create delicious desserts together. They will measure and mix ingredients, use a variety of kitchen tools and machines, and it will give future foodies the confidence to experiment with their own creations. Includes apron & kit
Day 1 - Cookies, Day 2 – Bars, Day 3 – Cake, Cupcake & Cheesecake
P7,500
Location: Bonny Serrano Ave., QC.
SMALL CAKES FOR RESTAURATEURS AND CATERERS II
1:00 pm-7:00 pm
SMALL CAKES FOR RESTAURATEURS AND CATERERS IIby: Chef Juan Carlo Estagle
Be the delicious choice of your diners and clients with these small sweet finales. Learn how to bake, prepare and plate the Black & White(French Meringue Layers with Chocolate Cream), Lemony Snow White, Fresh Fruits Pavlova, Strawberry Walnut Torte, Mango Crisp, Double Chocolate Torte and Cashew Dacquoise.
P1,950
Location: GE Monogram Center
ITALIAN PIZZA CLASS WORKSHOP
3:00 pm-9:00 pm
ITALIAN PIZZA CLASS WORKSHOPby: Chef Giorgio Bucciarelli
* In this class you will learn the history, concept and design of pizza making. Learn how to make pizza dough, tomato base sauce, white sauce base: preparation, set up a pizza counter, know the ingredients and toppings. Recipes: Margherita, Napoli Classica, 4 Formaggi, Pizza Vegetariana, La Gibiana, Piccantina, 4 Stagioni, Calzone & Frutti di Mare. Demonstration with student participation. Please bring apron.
P2,200
Location: Bonny Serrano Ave., QC.
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LITTLE CHEFS (Baking for Kids)
9:00 am-3:00 pm
LITTLE CHEFS (Baking for Kids)by: Carrie Madrid
Ages: 5 to 12 years old. Welcome to the wonderful world of culinary for KIDS. We have prepared child-friendly recipes and baking activities that will surely make any parent proud. Your children will surely enjoy this 3-day HANDS-ON courses. They will experience a variety of baking methods as they create delicious desserts together. They will measure and mix ingredients, use a variety of kitchen tools and machines, and it will give future foodies the confidence to experiment with their own creations. Includes apron & kit
Day 1 - Cookies, Day 2 – Bars, Day 3 – Cake, Cupcake & Cheesecake
P7,500
Location: Bonny Serrano Ave., QC.
BAKING 101 for the Oven Phobic Workshop
3:00 pm-9:00 pm
BAKING 101 for the Oven Phobic Workshopby: Chef Patricia Loanzon
The objective of this class is to be familiar with basic baking terms and procedures, to learn the fundamental techniques, and to confidently begin experimenting with simple recipes. Recipes included: Butter Cake, Chocolate Banana Cake, Snickerdoodles, Your favorite Chocolate Chip Cookies, Mint Brownies & Caramel Bars. Pls. bring apron. Limited to 20 students only.
P2,500
Location: Bonny Serrano Ave., QC.
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LITTLE CHEFS (Baking for Kids)
9:00 am-3:00 pm
LITTLE CHEFS (Baking for Kids)by: Carrie Madrid
Ages: 5 to 12 years old. Welcome to the wonderful world of culinary for KIDS. We have prepared child-friendly recipes and baking activities that will surely make any parent proud. Your children will surely enjoy this 3-day HANDS-ON courses. They will experience a variety of baking methods as they create delicious desserts together. They will measure and mix ingredients, use a variety of kitchen tools and machines, and it will give future foodies the confidence to experiment with their own creations. Includes apron & kit
Day 1 - Cookies, Day 2 – Bars, Day 3 – Cake, Cupcake & Cheesecake
P7,500
Location: Bonny Serrano Ave., QC.
BROWNIE COLLECTION
1:00 pm-5:00 pm
BROWNIE COLLECTIONby: Heny Sison
* To Die for Chocolate Brownie, Chocolate Amaretto Brownies, White Chocolate Macadamia Brownies, Denise’s Favorite Brownies, Carmela’s Chocolate Strawberry Brownies
P2,000
Location: GE Monogram Center
DIMSUM I
3:00 pm-8:00 pm
DIMSUM Iby: Chef Katherine Sion
* Congee, Siomai, Dumpling, Chicken Feet, Fried Shrimp Ball and Buchi
P1,800
Location: Bonny Serrano Ave., QC.
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BAKING WORKSHOP FOR TEENS
8:00 am-2:00 pm
BAKING WORKSHOP FOR TEENSby: Chef Patricia Loanzon
Ages: 13-up. Overcome the fear of baking with a 3-day training program that will help you understand oven basics. Hands-on. Includes apron and chef’s kit.
Day 1-(Oven Basics) Introduction, Double Chocolate Chips, Mexican Cookies, Pili Melts and Molten Chocolate Cake; Day 2-(Mise en Place) Food for the Gods, Midnight Bars, Lemon Black Seed Cake, Banana with Walnut Streusel and Honey Crunch Cake; Day 3-(Special Techniques and Procedures) Rum Raisin Torte, Apple Walnut with Cream Cheese Icing, Dulce de Leche Cheese Cake and Cream Puff
P7,500
Location: Bonny Serrano Ave., QC.
THEME CUPCAKES
10:00 am-6:00 pm
THEME CUPCAKESFigure molding of animal, babies & etc. using fondant, gumpaste & royal icing
by: Aggy Villabona
The art of cupcakes using fondant, royal icing, and buttercream. Baptismal, Weddings, Birthdays, Valentines, Halloween and Christmas themes will be taught. We will be molding and sculpting fondant to make bears, babies, animals and much much more.
Recipes: Banana Choco chip cupcake, fondant Royal Icing, Buttercream Icing and Gumpaste.
Hans-on class. Please bring your gumpaste tool kit, X-Acto knife, Foam or Rubber sheets, Nail scissors, Small rolling pin, Quilting tool, Small pizza cutter, Shape cutters from Wilton, Flower former, Apron & hand towel.
P2,800
Location: Bonny Serrano Ave., QC.
CHINESE FASTFOOD
1:00 pm-7:00 pm
CHINESE FASTFOODby: Chef Katherine Sion
* Quekiam, Oyster Cake, Chami, Fried Squid with Garlic, Fried Crispy Chicken and Fresh Lumpia
P1,950
Location: GE Monogram Center
THE JOY OF BOTTLING 3!
3:00 pm-8:00 pm
THE JOY OF BOTTLING 3!by: Chef Juan Carlo Estagle
This is the third in the Bottled Sauces series. In this session, Chef Carlo will teach you not just how to make new gourmet sauces to be bottled, but he will also show you the thinking process how these original recipes were conceptualized and came so you can have the tasteful technique to come up with your own originals. Recipes: Daing Aglio Olio, Puttanesca Mestiza, Ragul Exotica, Salsa Al Quesong Puti, Ragu Alla China, Gourmet Tuyo Salsa and Bagoong Pasta Sauce.
P2,000
Location: Bonny Serrano Ave., QC.
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BAKING WORKSHOP FOR TEENS
8:00 am-2:00 pm
BAKING WORKSHOP FOR TEENSby: Chef Patricia Loanzon
Ages: 13-up. Overcome the fear of baking with a 3-day training program that will help you understand oven basics. Hands-on. Includes apron and chef’s kit.
Day 1-(Oven Basics) Introduction, Double Chocolate Chips, Mexican Cookies, Pili Melts and Molten Chocolate Cake; Day 2-(Mise en Place) Food for the Gods, Midnight Bars, Lemon Black Seed Cake, Banana with Walnut Streusel and Honey Crunch Cake; Day 3-(Special Techniques and Procedures) Rum Raisin Torte, Apple Walnut with Cream Cheese Icing, Dulce de Leche Cheese Cake and Cream Puff
P7,500
Location: Bonny Serrano Ave., QC.
MIS ESPESIALIDADES ! (Chef Ed’s Favorite Dishes)
10:00 am-4:00 pm
MIS ESPESIALIDADES ! (Chef Ed’s Favorite Dishes)by: Chef Ed Quimson
Recipes: Pescado Ala Sal, Pollo Yberico (Iberian Chicken), Lengua Albodequeno, Croquettas (Spanish Sardines, Chicken & Chorizo), Tortilla de Patata, Gambas, 2-Paellas (Paella La Catallana & Paella Negra), Batido de Sobre Asada, Batido de Salmon Ajumado
P3,500
Location: Bonny Serrano Ave., QC.
CAKE POPS WORKSHOP
3:00 pm-9:00 pm
CAKE POPS WORKSHOPby: Carrie Madrid
If you love cake, brownies and chocolate then you will love Cake Pops. These tasty miniature treats are a cross between a cake and a lollipop, cakes and brownies are molded onto a stick and then decorated to create a whole host of characters. Pops that you’ll love to dip, decorate and devour.
Please bring apron and towel.
P2,500
Location: Bonny Serrano Ave., QC.
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BAKING WORKSHOP FOR TEENS
8:00 am-2:00 pm
BAKING WORKSHOP FOR TEENSby: Chef Patricia Loanzon
Ages: 13-up. Overcome the fear of baking with a 3-day training program that will help you understand oven basics. Hands-on. Includes apron and chef’s kit.
Day 1-(Oven Basics) Introduction, Double Chocolate Chips, Mexican Cookies, Pili Melts and Molten Chocolate Cake; Day 2-(Mise en Place) Food for the Gods, Midnight Bars, Lemon Black Seed Cake, Banana with Walnut Streusel and Honey Crunch Cake; Day 3-(Special Techniques and Procedures) Rum Raisin Torte, Apple Walnut with Cream Cheese Icing, Dulce de Leche Cheese Cake and Cream Puff
P7,500
Location: Bonny Serrano Ave., QC.
ESPRESSO 101
1:00 pm-7:00 pm
ESPRESSO 101by Mr. Ernesto A. Mesina Jr. , Coffee Concepts Specialist, will share his 10 years of experience in the coffee business
This class will give you a broad understanding of specialty coffee, including its history, how it is harvested and processed, where it is grown and its similarity to fine wine in tasting notes, aromas, body, acidity, etc. We will also educate you on how to brew the best cup, how to best purchase and store your coffees. Students will walk away from this class with a comprehensive knowledge of the passion, labor and processes it takes to grow and prepare outstanding coffee.
Hot Coffee: Espresso, Cafe Americano, Cappuccino, Café Latte, Café Mocha, Macchiato, Ristretto, Doppio/Double Espresso and Espresso on Panna; Hot Non-Espresso based Drinks: Hot Chocolate, Steamers & Hot White Chocolate;
Iced Coffee: Iced Café Latte, Iced Mochaccino & Caramel Fudge Latte; Slushed Coffee and Smoothies: Choco Vanilla Freeze, Strawberry Avalanche, Cookie Crumble
P3,000
Location: GE Monogram Center
JAPANESE RICE TOPPINGS
3:00 pm-7:00 pm
JAPANESE RICE TOPPINGSby: Chef Koichi Kondo
* Oyako-don (Chicken & Egg on Rice), Gyudon (Beef Bowl), Tendon (Tempura Bowl), Katsu-don (Pork Cutlet Bowl), Soboro-don (Minced Chicken & Egg Bowl), Tori Teriyaki-don (Chicken Teriyaki)
P1,800
Location: Bonny Serrano Ave., QC.
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LITTLE CHEFS (Cooking for Kids)
9:00 am-3:00 pm
LITTLE CHEFS (Cooking for Kids)by: Carrie Madrid
Ages: 5 to 12 years old. Welcome to the wonderful world of culinary for KIDS. We have prepared child-friendly recipes and cooking activities that will surely make any parent proud. Your children will surely enjoy this 3-day HANDS-ON courses. They will experience a variety of cooking methods as they create delicious meals together. They will measure and mix ingredients, use a variety of kitchen tools and machines, and it will give future foodies the confidence to experiment with their own creations. Includes apron & kit
Day 1- Croque Monsieur, Pigs in a Blanket, Mozza Stick, Funnel Cake; Day 2 – Roasted Chicken, Crispy Potato Skin, Shepherds Pie and Watermelon Coolers; Day 3 - Spanakopitas, Baked Ziti, Kebab & Berry Punch
P7,500
Location: Bonny Serrano Ave., QC.
SUGAR-FREE, CHUNKY BARS AND COOKIES
1:00 pm-7:00 pm
SUGAR-FREE, CHUNKY BARS AND COOKIESby: Chef Juan Carlo Estagle
These desserts may look sinfully chunky, yet they’re sugar-free and guilt-free. Learn how to make these delicious and sugar-free sweet sweets and respond to a growing market of health-conscious dessert addicts. In this class,we’ll make Strawberry Streusel Squares, Chunky Chocolate Brownies, Chocolate & Fruit Thumbprints, Black Forest Bars, Very Chewy Chocolate Chip Cookies, Cranberry Blondies, Blueberry Bars, and Butter Twists
P2,000
Location: GE Monogram Center
FRESH PASTA WORKSHOP
3:00 pm-9:00 pm
FRESH PASTA WORKSHOPby: Chef Giorgio Bucciarelli
* Learn how to make pasta egg dough, green spinach dough, black pasta dough, different kinds of pastas: lasagna, green lasagna, ravioli, tortellini, cannelloni, fettuccine: green & black, stuffings for ravioli, tortellini and cannelloni. Sauces for lasagna, tortellini, ravioli & cannelloni. Recipes: Lasagna alla Bolognese, Lasagna ai 4 Formaggi, Lasagna al Pesto, Cannelloni alla Ricotta and Spinaci, Ravioli alla Boscaiola al Burro e Salvia, Tortellini ai 4 Formaggi, alla Panna Prosciutto e Funghi, Green Fettuccine alla Montanara, Black Fettuccine ai Frutti di Mare. Demonstration with student participation.
P2,200
Location: Bonny Serrano Ave., QC.
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LITTLE CHEFS (Cooking for Kids)
9:00 am-3:00 pm
LITTLE CHEFS (Cooking for Kids)by: Carrie Madrid
Ages: 5 to 12 years old. Welcome to the wonderful world of culinary for KIDS. We have prepared child-friendly recipes and cooking activities that will surely make any parent proud. Your children will surely enjoy this 3-day HANDS-ON courses. They will experience a variety of cooking methods as they create delicious meals together. They will measure and mix ingredients, use a variety of kitchen tools and machines, and it will give future foodies the confidence to experiment with their own creations. Includes apron & kit
Day 1- Croque Monsieur, Pigs in a Blanket, Mozza Stick, Funnel Cake; Day 2 – Roasted Chicken, Crispy Potato Skin, Shepherds Pie and Watermelon Coolers; Day 3 - Spanakopitas, Baked Ziti, Kebab & Berry Punch
P7,500
Location: Bonny Serrano Ave., QC.
SPECIAL TABLE AND HOME DECOR FLOWER ARRANGEMENT
1:00 pm-7:00 pm
SPECIAL TABLE AND HOME DECOR FLOWER ARRANGEMENTby: Glenn Remorca
Floral Table Centerpieces w/ actual demonstration and table setting presentation. For your home, caterers & restaurant owners. Pro & non-Professional students are invited.
Lecture, demonstration and hands-on production. Bring a pair of scissors.
P3,000
Location: Bonny Serrano Ave., QC.
BAKING 101 for the oven Phobic Workshop Part 2
3:00 pm-9:00 pm
BAKING 101 for the oven Phobic Workshop Part 2by: Chef Patricia Loanzon
* Red Velvet Cake with Cream Cheese Buttercream, Apple Walnut Loaf, Midnight Bars, Butterscotch Bars, Pressed Butter Cookies, Coffee and White Chocolate
Please bring apron. Limited to 20 students.
P2,500
Location: Bonny Serrano Ave., QC.
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LITTLE CHEFS (Cooking for Kids)
9:00 am-3:00 pm
LITTLE CHEFS (Cooking for Kids)by: Carrie Madrid
Ages: 5 to 12 years old. Welcome to the wonderful world of culinary for KIDS. We have prepared child-friendly recipes and cooking activities that will surely make any parent proud. Your children will surely enjoy this 3-day HANDS-ON courses. They will experience a variety of cooking methods as they create delicious meals together. They will measure and mix ingredients, use a variety of kitchen tools and machines, and it will give future foodies the confidence to experiment with their own creations. Includes apron & kit
Day 1- Croque Monsieur, Pigs in a Blanket, Mozza Stick, Funnel Cake; Day 2 – Roasted Chicken, Crispy Potato Skin, Shepherds Pie and Watermelon Coolers; Day 3 - Spanakopitas, Baked Ziti, Kebab & Berry Punch
P7,500
Location: Bonny Serrano Ave., QC.
NEW LASS ! BURGER AND BUNS
1:00 pm-7:00 pm
NEW LASS ! BURGER AND BUNSby: Chef Vivian Syyap
Recipes: Classic Beef Burger, Chicken Burger, Vegetarian Burger, Italian Burger (Polpette), Meatball Sub, Kaiser Rolls with various toppings, and Game Chips
P2,300
Location: Bonny Serrano Ave., QC.
DIMSUM II
3:00 pm-8:00 pm
DIMSUM IIby: Chef Katherine Sion
* Steamed Pork Spareribs in Tausi Sauce, Chicken Siomai, Sharksfin Siomai, Two Colors Siomai, Wanton Mami and Egg Tart
P1,800
Location: Bonny Serrano Ave., QC.
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COOKING WORKSHOP FOR TEENS
8:00 am-2:00 pm
MEAT PROCESSING I
8:00 am-2:00 pm
SANSRIVAL GALORE!
1:00 pm-7:00 pm
SMALL CAKES FOR RESTAURATEURS AND CATERERS I
3:00 pm-9:00 pm
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COOKING WORKSHOP FOR TEENS
8:00 am-2:00 pm
THEME CUPCAKES
10:00 am-6:00 pm
CUPCAKE WORKSHOP II
3:00 pm-9:00 pm
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COOKING WORKSHOP FOR TEENS
8:00 am-2:00 pm
CHEESECAKE GALLERY
1:00 pm-6:00 pm
JAPANESE HOME COOKING
3:00 pm-8:00 pm
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NEW CLASS! CIBO FAVOLOSO
3:00 pm-9:00 pm
COMMERCIAL BREAD
8:00 pm-2:00 pm
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