Heny Sison's Culinary School
 
Lifestyle Courses
September 2016
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Heny Sison Culinary School
33 Bonny Serrano, Crame, QC
HOUSE OF ENSAYMADA
by: Chef Vicki Villanueva
  BAKING 101 for the Oven Phobic Workshop
by: Chef Patricia Loanzon
September 1
8 am – 3 pm

Recipes: Almond Praline Ensaymada, Ube Ensaymada, Special Ensaymada, Cheese Roll, Chinese Ham Ensaymada, & Mongo Ensaymada.

Hands-on class. Please bring apron and food container.

P3,640
September 1
10 am – 4 pm

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.

Hands-on class. Please bring apron, hand towel and food containers. Limited to 20 students only.

P2,800
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COOKIES TO GIVE – A WORKSHOP CLASS
by: Chef Carrie Madrid
  EXCLUSIVELY SYLVANNAS – A WORKSHOP CLASS
by: Chef Juan Carlo Estagle
September 2
8 am – 2 pm

Assorted cookies that can be shared even after holiday season with creative packaging ideas.

Recipes: Peanut Butter Swirl Chocolate Chip Cookies, Alfajores de Dulce de Leche Cookies, Molasses Cookies, Macadamia Nut Milk Chocolate Chip Cookies, and Dark Chocolate Hazelnut Biscotti.

Please bring apron, hand towel and food containers.

P2,800
September 2
10 am – 4 pm

Discover and explore the wonderful possibilities with sylvannas. From classics to other flavors and new tastes. In this class, we will learn how to make Classic Vanilla Sylvannas, Strawberry Sylvannas, Mango Sylvannas, Chocolate Sylvannas, Ube Sylvannas; plus tips on creating your own original flavor.

Please bring your apron, towel and food containers.

P2,800
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GLUTEN-FREE BAKING
by: Chef Patricia Loanzon
  NEW CLASS! TECHNIQUES IN COOKING: INTRODUCTION TO TEXTURE AND FLAVOR
by: Chef Patty Loanzon
September 2
3 pm – 9 pm

Recipes: Waffle, Chocolate Cupcakes, Almond Madeleines, Banana Muffins, Snickerdoodles, Nutty Butter Cookies, and Carrot Cake

Demonstration class only. Please bring food containers.

P2,800
September 5-6
10 am – 4 pm

Cooking Techniques will share good practical tips in food preparation to help you add flavor and achieve textures for delicious and appetizing dishes. The techniques in class are easily adaptable to other recipes and are explained with simple science that helps you understand how to use them. It’s a cooking class for the beginner or the experienced home cook who wants to raise the bar. Forget instant noodles and cook real food. Stay healthy cook real food, let me teach you how.

Day 1: Flavor – Home-style Chicken Stock, Whole Roast Chicken, Stir-Fried Beef with Snap Peas and Red Pepper, Beef Stew, & Roasted Red Pepper Soup with Smoked Paprika and Cilantro Cream.

Day 2: Texture – Beef or Lamb Ragout, Bacon Cheese Burger, Grilled Pork Chop, Blue Cheese Roast Beef Tenderloin, & Shrimp Tempura.

Demonstration with class participation. Please bring apron, hand towel and food containers.

P7,000
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INTRODUCTION TO JAPANESE COOKING
by: Chef Koichi Kondo
  LOAF CAKES & POUND CAKES WORKSHOP
by: Chef Carrie Madrid
September 5
3 pm – 9 pm

Recipes: Sushi, Sashimi, Sukiyaki, Miso Soup, Tempura, Teriyaki, Udon Noodles in Clay Pot, Chicken Teriyaki & Japanese Fried Rice.

Demonstration class only. Please bring food containers.

P2,800
September 6
9 am – 4 pm

Recipes: Banana Chocolate Chip, Butter Pecan Loaf Cake, Nut-Crusted Orange Pound Cake, Lemon Cream Cheese Loaf Cake, Chocolate Pound Cake, Chocolate Marble Pound Cake.

Hands-on class. Please bring apron, hand towel and food container.

P2,800
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BEGINNERS FONDANT CAKE
by: Chef Aggy Villabona
  CUPCAKE WORKSHOP
by: Chef Carrie Madrid
September 7
10 am – 5 pm

Learn how to bake, prepare and ganache, cover and decorate a cake with marshmallow fondant.

Recipes: Cream Cheese Pound Cake, Chocolate Ganache, Gum Paste, Royal Icing and Learn how to bake, prepare and ganache, cover and decorate a cake with marshmallow fondant.Marshmallow Fondant.

Hands-on class. Please bring long or short rolling pin, pizza cutter, cake smoother, hand towel and apron.

P3,920
September 8
9 am – 3 pm

Delicious cupcakes dressed in an assortment of colors, flavors and style. Treats that are fast becoming best sellers among all ages.

Recipes: Tiramisu Cupcake, Boston Cream, Devil’s Food Cupcake, Smore’s Cupcake, Chocolate Espresso Fudge Cupcake, Vanilla Bean Cupcake, Tres Leches Cupcake and Beehive Cupcake

Hands-on class. Please bring apron, hand towel and cupcake container.

P2,800
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ITALIAN PIZZA CLASS WORKSHOP
by: Chef Giorgio Bucciarelli
  BASIC CAKES & ICINGS FOR BEGINNERS
by: Heny Sison
September 8
10 am – 4 pm

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: Pizza Margherita, Pizza alla Napoletana, Pizza Picantina, Pizza Agli Asparagi, Pizza ai Quattro Formaggi, Pizza Quattro Stagioni, Pizza Vegetariana, La Gibiana Pizza, Pizza Gorgonzola Cipolle, Pizza Calzone Farcito & Pizza ai Frutti de Mare.

Demonstration with student participation. Please bring apron, hand towel & food containers.

P2,800
September 9
9 am – 1:30 pm

Recipes: 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.

Demonstration class only. Please bring food containers.

P2,240
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BROWNIES & BARS
by: Heny Sison
  LET’S BOTTLE UP
by: Chef Juan Carlo Estagle
September 9
2:30 pm – 5 pm

Recipes: Chewy Moist Brownies, Carrot Cake Bars with Cream Cheese Icing, Lemon Cheesecake Bars, Brownies with Caramel Center & Butterscotch Bars

Demonstration class only. Please bring food container.

P2,240
September 9
9 am – 1 pm

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 to bottle 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.

Demonstration class only. Please bring food containers.

P2,240
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DELI IN A BOTTLE (Let’s Bottle Up 2!)
by: Chef Juan Carlo Estagle
  NEW CLASS! NATIVE KAKANIN WORKSHOP (Part 1)
by: Heny Sison
September 9
1:30 pm – 5 pm

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.

Demonstration class only. Please bring food containers.

P2,240
September 10
10 am – 4:00 pm

Recipes: Suman Malagkit, Puto with Cheese, Tamales, Maja Blanca with Corn Kernels & Latik and Cassava Bibingka

Hands-on class. Please bring apron, hand towel and food containers.

P3,000
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MOST POPULAR CHEESECAKES FROM AROUND THE WORLD
by: Chef Juan Carlo Estagle
  MERINGUE & FOAMS BAKING WORKSHOP (Foaming Method)
by: Chef Patricia Loanzon
September 12
10 am – 4 pm

If you’re a cheesecake addict, you’ll certainly have to learn how to make these cheesecakes that are changing the cheesecake map. In this class, you’ll learn how to make Japanese Cheesecake, Tarte au Fromage Blanc (French Cheesecake), Caramel-Marble Cheesecake, Austrian Cheesecake, and Italian Ricotta Cheesecake. As a bonus, we’ll also show you how to make your own Ricotta Cheese from scratch.

Demonstration class only. Please bring food containers.

P2,700
September 12
3 pm – 9 pm

Meringue: Pavlova, Canonigo; Cakes: Taisan, Japanese Cheesecake; Foam: Orange Soufflé, Flourless Chocolate Cake.

Hands-on class. Please bring apron, hand towel and food containers.

P2,800
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SAUSAGE WORKSHOP 3 – FEATURING HOUSE OF LONGANISA
by: Chef Vicki Villanueva
  BASIC BAKING WORKSHOP
by: Chef Patty Loanzon
September 13
8 am – 3 pm

Gone are the days when longanisa was just the breakfast favorite. There are many versions, flavors, size and shape as well as applications. It has gained a new status in Filipino Cuisine. Learn the ABC’s of longanisa making, techniques, recipes and cooking to replicate and savor longanisa you’ll enjoy at home or in business.

Recipes included are Vigan Longanisa, Skinless Longanisa, Pampangga Hamonado Longanisa, Baguio Longanisa, Cebu Longanisa, Macao Longanisa, Lucban Longanisa, Longsilog, Ampalaya Atchara and Spaghetti with Vigan Bolognese.

Lunch is included. Hands-on class. Please bring apron, hand towel and food containers.

P3,200
September 13
3 pm – 9 pm

Recipes: Chocolate Nut Biscotti, Madeleines, Tiramisu, Fallen Fudge Confetti Ice Cream Pie, Orange and Black Sesame Seed Cake, and Coffee Walnut Meringue.

Hands-on class. Please bring apron, hand towel and food containers.

P2,800
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NEW CLASS! NATIVE KAKANIN WORKSHOP (Part 2)
by: Heny Sison
  BAKING 101 for the oven Phobic Workshop 2
by: Chef Patricia Loanzon
September 14
10 am – 4 pm

Recipes: Suman sa Lihiya, Puto Bumbong, Pichi-Pichi, Espasol and Cuchinta.

Hands-on class. Please bring apron, hand towel and food containers.

P3,000
September 14
3 pm – 9 pm

Recipes: Red Velvet Cupcake with Cream Cheese Buttercream, Apple Walnut Loaf, Midnight Bars, Butterscotch Bars, Pressed Butter Cookies, Coffee and White Chocolate

Hands-on class. Please bring apron, hand towel and food containers. Limited to 20 students.

P2,800
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by:
  FRENCH MACARON WORKSHOP
by: Heny Sison
September 15
8 am – 3 pm

September 15
9 am – 1:30 pm

Recipes: Chocolate Macarons, Banana Macarons, Lemon Macarons, Mocha Macarons, Raspberry Macarons & Mango Macarons.

Limited to 25 students only. Hands-on class. Please bring apron, hand towel and food containers.

P3,050
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ALL-TIME FAVORITE DESSERTS
by: Heny Sison
  CHRISTMAS HOLIDAY RECIPES
by: Heny Sison
September 15
2:30 pm – 7 pm

Recipes: Honey Crunch Cake, Mango Toffee Torte, Dulce de Leche Cake, Moist Carrot Cake and Opera Cake.

Demonstration class only. Please bring food container.

P2,240
September 16
9 am – 1:30 pm

Recipes: Dark Fruitcake, White Fruitcake, Walnut Torte, Rum-Raisin Walnut Cheesecake, Festive Cookie Bar & Prune Bar.

Demonstration class only. Please bring food containers.

P2,240
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CHRISTMAS BARS & COOKIES
by: Heny Sison
  NEW CLASS! VERRINES AND BOTTLED PASTRIES
by: Chef Juan Carlo Estagle
September 16
2:30 pm – 5 pm

Recipes: Food for the Gods, Carmela’s Bar, Oatmeal Lace Cookies, Macaroon Cups, Revel Bar and Macadamia Cookies.

Demonstration class only. Please bring food containers.

P2,240
September 16
9:30 am – 4 pm

Bottled cakes and pastries are perfect giveaways for weddings and parties. They are also wonderfully delicious and beautiful for selling. Learn how to make bottled Strawberry Trifle Cakes, Triple Chocolate Mousse, Mango Cheesecake, Tiramisu, Frozen Rum Cake with Rum Soufflé, Baked Alaska, and Lemon Meringue Verrine.

Demonstration class only. Bottles are provided.

P2,500
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JAPANESE RICE TOPPINGS
by: Chef Koichi Kondo
  SUSHI CLASS
by: Chef Koichi Kondo
September 17
9 am – 1:30 pm

Recipes: Oyako-Don (Chicken & Egg on Rice), Gyudon (Beef Bowl), Tendon (Tempura Bowl), Katsu-Don (Pork Cutlet Bowl), Soboro-Don (Minced Chicken & Egg Bowl), and Tori Teriyaki-Don (Chicken Teriyaki)

Demonstration class only. Please bring food containers.

P2,240
September 17
2 pm – 5 pm

Recipes: Temaki Zushi (Do-It Yourself Sushi Rolls), Barazushi (Scattered Sushi), Inarizushi (Sushi Pockets), Futomaki Zushi (Thick-Rolled Sushi), Tekka-Maki (Hand-rolled Tuna Sushi), Kappa-Maki (Sea Cucumber Sushi) and California Maki

Demonstration class only. Please bring food containers.

P2,240
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NEW CLASS! CREPE
by: Chef Carrie Madrid
  KOREAN COOKING I
by: Chef Cecil Park of Silla Korean Restaurant
September 19
8 am – 2 pm

September 19
3 pm – 9 pm

Recipes: Beef Bulgogi (Tenderloin & Ordinary), Chicken Bulgogi, Pork Bulgogi, Chap Chae, Mi Yuk Guk (Soups: Seaweeds, Beef or Tahong), Bibimbap & Kalbi Jim.

Demonstration class only. Please bring food containers.

P2,800
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  REFRIGERATOR CAKE WORKSHOP
by: Chef Carrie Madrid
September 20
8 am – 3 pm

September 20
3 pm – 9 pm

Recipes: Crema de Fruta, Mango Cream Refrigerator Cake, English Trifle, Espresso Mascarpone Ice Box, Lemon Meringue Ice Box Pie and Mexican Chocolate Ice Box Cake.

Hands-on class. Please bring apron, hand towel and food containers.

P2,800
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NEW CLASS! BUTTERCREAM FLOWERS AND CARAMEL CAKE WORKSHOP
by: Heny Sison
  HAMON AT PANDESAL
by: Chef Vicki Villanueva
September 21-23
9 am - 4 pm

In this 3-day workshop, you will learn how to color, air-dry and piped buttercream flowers, such as: Rananculus, Rose, Wild Rose, African Violets, Hydrangeas, Narcissus and Lily of the Valley. On the 2nd day, you will bake a caramel cake and learn how to pipe borders. 3rd day will be the finishing of the decoration of the cake.

Full participation. Please bring apron and hand towel.

P12,000
September 22
8 am – 4 pm

Learn how to cure, package, cook and market your own ham and learn how to make pandesal

Recipes: Whole Wheat Pandesal, Special Egg Yolk Pandesal and Sydney’s Pandesal; Chicken Ham, Sweet Ham and Moms Special Christmas Ham.

Hands-on class. Please bring apron, hand towel and food containers.

P4,500
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KOREAN COOKING I
by: Chef Cecil Park
 
September 22
10 am - 4 pm

Recipes: Beef Bulgogi (Tenderloin & Ordinary), Chicken Bulgogi, Pork Bulgogi, Chap Chae, Mi Yuk Guk (Soups: Seaweeds, Beef or Tahong), Bibimbap & Kalbi Jim.

Demonstration class only. Please bring food containers.

2,800
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CUPCAKE DELIGHT WORKSHOP
by: Chef Carrie Madrid
  FRESH PASTA WORKSHOP
by: Chef Giorgio Bucciarelli.
September 23
9 am – 3 pm

Recipes: Choconut Cupcake, Ubelicious Cupcake, Sans Rival Cupcake, Brazo de Mercedes Cupcake and Pandan Crunch Cupcake.

Hands-on class. Please bring apron, hand towel & food containers.

P2,800
September 24
10 am – 4 pm

Learn how to make pasta egg dough, green spinach dough, black pasta dough, different kinds of pastas: lasagna, green lasagna, ravioli, tortellini, cannelloni, and fettuccine: green & black, stuffing’s for ravioli, tortellini and cannelloni. Sauces for lasagna, tortellini, ravioli & cannelloni. Recipes: Carbonara, Boscaiola, Arrabiata, Primavera, Bolognese, Puttanesca, Aglio & Olio, Pesto – Tigullio, Pomodoro, Vesuviana, Alfredo, and Frutti di Mare.

Demonstration with student participation. Please bring apron, hand towel and food containers.

P2,800
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CRONUT AND DOUGHNUT WORKSHOP
by: Heny Sison
  JAPANESE RICE TOPPINGS
by: Chef Koichi Kondo
September 24
10 am – 4 pm

In this class, students will learn how to make the fundamentals of doughnut and cronut making.
Doughnut Recipes: Classic Creamy Glaze, Chocolate Glaze and Caramel Glazed
Cronut Recipes: Cinnamon-Sugar, Chocolate Glaze , Sugar Glaze and Pistachio Topping and Pastry Cream

Hands-on class. Please bring apron, hand towel and food containers.

P4,200
September 24
9 am – 1:30 pm

Recipes: Oyako-Don (Chicken & Egg on Rice), Gyudon (Beef Bowl), Tendon (Tempura Bowl), Katsu-Don (Pork Cutlet Bowl), Soboro-Don (Minced Chicken & Egg Bowl), and Tori Teriyaki-Don (Chicken Teriyaki)

Demonstration class only. Please bring food containers

P2,240
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SUSHI CLASS
by: Chef Koichi Kondo
 
September 24
2 pm – 5 pm

Recipes: Temaki Zushi (Do-It Yourself Sushi Rolls), Barazushi (Scattered Sushi), Inarizushi (Sushi Pockets), Futomaki Zushi (Thick-Rolled Sushi), Tekka-Maki (Hand-rolled Tuna Sushi), Kappa-Maki (Sea Cucumber Sushi) and California Maki

Demonstration class only. Please bring food containers.

Hands-on class. Please bring apron, hand towel and food containers.

P2,240
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ESPRESSO 101
by: Mr. Ernesto A. Mesina Jr. , Coffee Concepts Specialist, will share his 10 years of experience in the coffee business.
  NEW CLASS! 15 BEST FRIED CHICKEN
by: Chef Vicki Villanueva
September 24
3 pm – 9pm

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, Café 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.

Demonstration class only.

P3,360
September 26
8 am - 3 pm

Recipes: Southern Fried Chicken with Waffles and Maple Syrup, Chicken Katsu with Cabbage Salad, Spanish Style Chicken Croquettes, Chinese Style Fried Chicken, Chicken Parmigianino with Spaghetti in Marinara Sauce, Thai Style Pandan Chicken, Chicken Bagnet, Classic Chicken Wings with Chili Sauce, Parmesan and Garlic Rub, Louisiana Rub, Teriyaki Glaze, Double Fried Chicken (other recipes to follow)

Hands-on class. Please bring apron, hand towel and food containers.

P3,500
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HOUSE OF MERINGUE
by: Chef Vicki Villanueva
  NEW CLASS! ICE CREAM 2
by: Chef Patty Loanzon
September 27
8 am – 3 pm

Recipes: Frozen Brazo de Mercedes, Sans Rival, Concorde, Canonigo, Mango Walnut Torte and Macaron.

Hands-on class. Please bring apron, hand towel and food container.

P3,360
September 28
10 am – 4 pm

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NEW CLASS! CHALKBOARD AND WAFER PAPER ROSES
by: Chef Aggy Villabona
  NEW CLASS! TECHNIQUES IN COOKING: INTRODUCTION TO TEXTURE AND FLAVOR
by: Chef Patty Loanzon
September 28
10 am – 6 pm

Learn how to decorate your 3-tier cake to look like Chalkboard or Blackboard. We will also do chalk style monogram and simple doodling designs. You will learn how to make wafer roses to finish our cake.

Recipe: Ombre-colored Cream Cheese Pound Cake

Hands-on class. Pre-requisite: Beginners Fondant Cake.

Please bring rolling pin, apron and hand towel.

P6,000
September 28 - 29
10 am – 4 pm

Cooking Techniques will share good practical tips in food preparation to help you add flavor and achieve textures for delicious and appetizing dishes. The techniques in class are easily adaptable to other recipes and are explained with simple science that helps you understand how to use them. It’s a cooking class for the beginner or the experienced home cook who wants to raise the bar. Forget instant noodles and cook real food. Stay healthy cook real food, let me teach you how.
Day 1: Flavor – Home-style Chicken Stock, Whole Roast Chicken, Stir-Fried Beef with Snap Peas and Red Pepper, Beef Stew, & Roasted Red Pepper Soup with Smoked Paprika and Cilantro Cream.
Day 2: Texture – Beef or Lamb Ragout, Bacon Cheese Burger, Grilled Pork Chop, Blue Cheese Roast Beef Tenderloin, & Shrimp Tempura.

Demonstration with class participation. Please bring apron, hand towel and food containers.

P7,000
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"Jivin' in the Kitchen" Composer: Maritess Salientes c 2012 
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