Heny Sison's Culinary School
 
Lifestyle Courses
August 2016
Page 1,2, 3
Heny Sison Culinary School
33 Bonny Serrano, Crame, QC
NEW CLASS! CINNAMON CLASS
by: Chef Juan Carlo Estagle
  BAKING 101 for the Oven Phobic Workshop
by: Chef Patricia Loanzon
August 1 - 2
10 am – 4 pm

August 2
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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FAST FABULOUS FISH
by: Chef Patricia Loanzon
  DECORATED COOKIES FOR ALL OCCASIONS
by: Chef Aggy Villabona
August 3
10 am – 4 pm

Impressive but quick preparing seafood dishes to impress family and friends.
Recipes : Salmon steaks in dill cream, Fish Fillet with brown butter and capers, Fresh Crab Cakes and Garlic Lemon Mayo & Shrimp Garlic Pasta, Gindara, Shrimp Burger, Fish in Salt Crust, Asian Fish Fillet in paper, Fish Salad with homemade mayonnaise & Seafood Paella.

Demonstration class only. Please bring food containers.

P3,360
August 3
10 am – 5 pm

Rolled cookie cut-out to bake and decorate as giveaways. Birthday and Wedding cake cookies, Shower & Baptismal cookies, Hand Bags, Flip Flops and Stiletto cookies, Valentine & Christmas cookies. We will show you how to wrap and package your cookies too.
Recipes : Vanilla & Chocolate Rolled Cookies, Royal Icing, Marshmallow Fondant & Gum Paste

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

P2,240
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FOOD COSTING 101 for Cooking
by: Chef Vicki Villanueva
 
August 4
8 am – 3 pm

Whether you are preparing a family meal or running a food service business, an understanding of basic math is a must to arrive at an accurate cost or price of a menu. This course will assist you to analyze and determine a standard recipe, recipe costing, correct portion control, increase or decrease your recipes, computing food quality, basic pricing method, etc. Step-by- step food production.
Please bring notebook, calculator and pen.

P3,200
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New Class! Ice Cream Class 2
Chef Patty Loanzon
  BASIC CAKES & ICINGS FOR BEGINNERS
Heny Sison
August 4
10 am – 4 pm



August 5
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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MAMON GALORE WORKSHOP
Heny Sison
  CREAM PUFF DREAMS (Pate a choux desserts)
Chef Juan Carlo Estagle
August 5
2:30 pm – 7 pm

Recipes: Caramel Mamon, Cheese Mamon, Lemon Mamon, Orange Mamon and Chocolate Mamon.

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

P2,800
August 5
10 am – 4 pm

Learn to make magical desserts with this very French pastry, and be the cream of the baking crop and make big money. We’ll be making flavored Cream Puffs, Coffee Swan Puffs, Espresso Profiteroles with Frozen Cinnamon Soufflé, Savory Puffs with smoked salmon mousse, Paris Brest, Crullers with Rum Glaze, and Croquembouche with Nougatine

Demonstration class only. Please bring food containers.

P2,300
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PRESERVING THE HARVEST
Chef Juan Carlo Estagle
  BASIC BREAD BAKING WORKSHOP I
Heny Sison
August 6
8 am – 12 pm

“Shelves of glistening, jewel-like jars, filled with preserved fruits and herbs…” That simple description sums up the rewards of canning and preserving. With this simple skill, we can enjoy those seasonal fruits any time of the year. In this course, we’ll learn the fine art of drying and making Candied Orange Rind, Candied Glass Lemons, Candied Pineapples, Apple Chips, and Mint Jelly.

Demonstration class only. Please bring food containers.

P2,240
August 8
9 am – 4 pm

Learn the variety of breads using basic sweet dough.

Recipes: Pan de Sal, Cinnamon Roll, Adobo Roll, Cheese Roll, Dinner Roll & Dulce de Leche Ensaymada.

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

P3,360
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SMALL CAKES FOR RESTAURATEURS AND CATERERS I
Chef Juan Carlo Estagle
  JELLIES AND MARMALADES
Chef Juan Carlo Estagle
August 8
8 am – 1 pm

Learn how to make delicious small cakes and delight your diners and clients not just with the way they taste, but also with the way they are plated and presented. Recipes include Strawberries & Cream Cake, Mangoes & Cream Cake, Gateau La Pinay (Pineapple and Coconut Layer Cake), Yellow Layer Cake with Chocolate Buttercream, Rum Raisin Cake, Chocolate & Cream Cake, and Triple Chocolate Cake

Demonstration class only. Please bring food containers.

P2,240
August 8
1:30 pm – 5 pm

Recipes: Guava Jelly, Pineapple Jelly, Santol Jelly, Mint Jelly and Orange Marmalade

Demonstration class only. Please bring container.

P2,240
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PARADE OF PIES, TARTS & CHEESECAKES
Heny Sison
  BAKING 101 for the oven Phobic Workshop 2
Chef Patricia Loanzon
August 9
9 am- 4 pm

Recipes: 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.

Demonstration class only. Please bring food containers.

P2,800
August 9
10 am – 4 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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CHOCOLATE ARTISTRY
Heny Sison
  3-D CUPCAKE TOPPERS 1
Chef Aggy Villabona
August 10
9 am – 4 pm

Professional techniques for creating fabulous candies from molded treats to truffles. Learn how to temper, flavor & color chocolates, make chocolate lollipops, 3-D hollow molded chocolates, chocolate house & hand molded rose made out of chocolate plastic icing. Packaging ideas will be shown in the class. You’ll surprise your family by bringing home chocolate made in the class.

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

P2,800
August 10
10 am – 6 pm

Figure molding of animal, babies & etc. using fondant, gumpaste & royal icing

The art of cupcakes using fondant, royal icing, and buttercream. Baptismal, Wedding, Birthday, Valentine, Halloween and Christmas themes will be taught. We will be molding and sculpting fondant to make bears, babies, animals and much more.

Recipes: Banana Chocolate Chip Cupcake, Fondant, Royal Icing, Buttercream Icing and Gum Paste.

Hands-on class. Please bring your Gum Paste 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
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CAFÉ HITS 2 – FEATURING 5-STAR BREAKFAST WORKSHOP
Chef Vicki Villanueva
  FRENCH MACARON WORKSHOP
Heny Sison
August 11
8 am – 3 pm

Learn the secret to making a perfect pancake, crepe, waffle, cinnamon bun, tapa and breakfast sausage.
Recipes: Country Breakfast – Sunny Side-Up, Breakfast Sausage and Gravy, Waffles with Caramelized Bananas and Dulce de Leche, Tapa with Kimchi Rice and Scrambled Eggs, Fluffy Pancakes with Maple Butter and Rich Ganache, Crepes with Fruits and Sweet Cream, Ham, Emmental and Mushrooms, Pecan Cinnamon Buns, Tsokolate Eh!

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

P3,300
August 11
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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DEEP-FRIED EMPANADA WORKSHOP
Heny Sison
  JAPANESE RICE TOPPINGS
Chef Koichi Kondo
August 11
2:30 pm – 6 pm

Recipes: Chicken, Beef, Pork, Tuna & Vigan Empanada

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

P2,800
August 12
9 am – 1pm

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
Chef Koichi Kondo
  MY FAVORITE SEAFOOD RECIPES
Chef Katherine Sion
August 12
1:30 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
August 12
10 am – 4 pm

If you love seafood, you’ll definitely want to learn preparing these fabulous recipes most restaurants and Chefs consider to be their well-kept secret.

Recipes: Chicken and Prawn Salad, Baked Crabs with Flavored Oil, Fried Fish Fillet with Chili Mango Sauce, Baked Maine Lobster with Peso Sauce, Fried Prawns with Chili Sauce, Fried Rice with Shrimp and Salted Fish

Lunch is included. Demonstration class only. Please bring food containers.

P3,360
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ITALIAN PIZZA CLASS WORKSHOP
Chef Giorgio Bucciarelli
  HOUSE OF LUMPIA
Chef Vicki Villanueva
August 13
3 pm – 9 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
August 15
8 am - 3 pm

Recipes: Lumpiang Gulay with Brown Sauce, Lumpiang Isda, Chili Cheese Lumpia, Lumpiang Ubod with Crepe Wrapper and Peanut Sauce, Chinese Lumpia with Garlic Sauce, Lumpiang Shanghai with Sweet & Sour Sauce and Vietnamese Spring Rolls with Spicy Dipping Sauce.

Demonstration class only. Please bring food containers.

P3,100
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FROM THE KITCHEN TO THE GIFT BOX
Chef Juan Carlo Estagle
  MERINGUE & FOAMS BAKING WORKSHOP (Foaming Method)
Chef Patricia Loanzon
August 15
10 am – 4 pm

Make their Christmas very merry sweet. In this class, we will learn how to make Double Chocolate Peanut Barks, hand-rolled premium Chocolate Truffles, Deluxe Chocolate Nut Buttercups, Chocolate-covered Sponge Crumbles, Chocolate-Hazelnut Panforte, Chocolate-dipped Candied Orange Peels and Christmas Gingerbread boxes. Plus, see how these delicious gifts can be fabulously packaged.

Demonstration class only. Please bring food containers.

P2,500
August 16
10 am – 4 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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CHOCOLATE TRUFFLE WORKSHOP
Chef Juan Carlo Estagle
  CAKE POPS WORKSHOP
Chef Carrie Madrid
August 16
10 am – 4 pm

Learn how to make chocolate truffles the way the French do. In this hands-on class, students will learn how to temper chocolates, and form them into truffles. We will be doing hand-rolled truffles and making truffles in various shapes, forms and flavors like, Orange Truffles, Mint Truffles, Raspberry Truffles, Cherry Truffles, Coffee Truffles, Butterscotch Truffles, and even White Chocolate Truffles.  Early Registration is required.

Please bring hand towels, aprons, instant-read thermometers and food containers.

P3,360
August 17
10 am – 2 pm

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.

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

P2,800
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BEGINNERS FONDANT CAKE
Chef Aggy Villabona
  INTRODUCTION TO JAPANESE COOKING
Chef Koichi Kondo
August 17
10 am – 5 pm

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

Recipes: Cream Cheese Pound Cake, Chocolate Ganache, Marshmallow Fondant, Royal Icing and Gum Paste.

Please bring rolling pin, pizza cutter, cake smoother, hand towel and apron. Full participation.

P3,920
August 17
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
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BASIC BAKING WORKSHOP
Chef Patty Loanzon
 
August 18
10 am – 4 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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Cafe Hits – featuring Pasta
Chef Vicki Villanueva
  NEW CLASS! LAYERS OF CROISSANTS, DANISH AND PUFF PASTRIES
Chef Juan Carlo Estagle
August 18
8 am – 3 pm

Join us for a cooking workshop as we set up a professional kitchen for your cafe/restaurant style. Learn portioning and batch cooking catering or for one serving portion. Learn to cook pasta and its complementary sauces.

Recipes includes: Spaghetti with Meatballs, Seafood Marinara, Puttanesca, Arabiatta, Vodka and Tomato Cream Sauce, Basil Pesto with Grilled Chicken, Linguini with Shrimp and Garlic, Wild Mushroom Ragu, Seafood in White Wine Cream Sauce and Spinach Lasagna.

Please bring your apron, towel and food containers.

P3,360
August 19: 10 am – 4 pm
August 20: 3pm - 9pm
August 22: 10 am – 4 pm

In this three-day course, students will learn how to professionally create layered laminated doughs like Puff Pastries, Croissant dough and Danish pastries. You will discover the secrets in making light and crispy puff pastry. Each student will prepare, roll and bake their own Croissants, Pain au Chocolat, Bear Claws, Vol-Au-Vents, Sticky Buns, Napoleones, Argellanas, and Elephant’s Ears; under the close supervision of our chef instructor.

No basic baking knowledge required. Maximum of 16 students only. Hands-on class. Please bring apron, hand towel & food containers.

P12,000
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PINOY SIZZLERS
Chef Katherine Sion
  SMALL CAKES FOR RESTAURATEURS AND CATERERS II
Chef Juan Carlo Estagle
August 19
10 am – 4 pm

Recipes: Sizzling Sisig, Sizzling Pusit, Sizzling Beef Tips, Sizzling Garlic Chicken, Sizzling Pork Chop, Java Rice, Pinoy Fried Rice

Demonstration class only. Please bring food containers.

P2,800
August 29
10 am – 4 pm

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.

Demonstration class only. Please bring food containers.

P2,240
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  CUPCAKE WORKSHOP
Carrie Madrid
August 23
8 am – 2 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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ESPRESSO 102 – “BEYOND THE CUP”
Mr. Ernesto Mesina, Jr.
  3-DIMENSIONAL CUPCAKE AND SMALL CAKE TOPPERS 1
by Chef Aggy Villabona
August 23
3 pm – 9 pm

Track down the secrets involved in recognizing and mastering all the components that make for a “perfect” espresso. This intensive barista training class includes a full day of espresso lab training that focuses on more advanced barista skills such as: Roasts and Blends, Overview of the Perfect Crema and Espresso Shot (Sensory Evaluation), Coffee Cupping & Education, Advanced Barista Techniques on Tamping, Dosing and Grinding, Barista Ergonomics and How To Think Like A Pro. The course also covers Introduction to Espresso Machines and Grinders.

Course II – Outline I. Roasts and Blends II. Buying and Storing Coffee - Shelf Life Recommendations III. Tasting and Evaluating Coffee - Acidity, Aroma, Body, Flavor IV. General Flavor Characteristics - Desirable & Undesirable Characteristics V. Equipment Overview - Tools and Smallwares, The Coffee Grinder, The Espresso Machine VI. Hands-on Sessions

P4,500
August 24
10:00 am - 6:00 pm

Learn how to bake and decorate your cupcakes with cute little toppers without using molds. We will be making a Sea Shell, Starfish, Sleeping Baby, Hand Bag, Purse, Teddy Bear, Lion, Spot the Dog, Christmas Tree, Standing Boy in a Suit and a Standing Lady in a Gown.
Recipes: Banana Chocolate Chip Cupcakes, Marshmallow, Old-Fashioned Simple Buttercream, Royal Icing and Special Gum Paste.

Hands-on class. Please bring your Gum Paste Tool Set (big or small size), X-acto Knife, Cutting Mat, Nail Scissors, Small Rolling Pin, Tracing Wheel, Small Pizza Cutter, Ruler, Star Cutters , Apron & Hand Towel.

P3,360
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BELOVED EUROPEAN CAKES (FRENCH & AUSTRIA)
Chef Juan Carlo Estagle
  TOPSY TURVY FONDANT CAKE
Chef Aggy Villabona
August 24
10 am - 4 pm

Learn how to bake those cakes and prepare those desserts that moved kingdoms and defined cultures. In this session, we will be making Marie Antoinette’s Viennese Spanische Windtorte, Swarzwalder Kirschtorte, Hungary’s Dobos Torte, the very famous French Gateau Saint Honore to Empress Josephine’s, and Riz a L’Imperatrice.

Demonstration class only. Please bring food containers.

P3,340
August 24
10 am – 5 pm

Learn how to bake, make fondant, and decorate a 2-layered crooked crazy cake. Let your imagination run wild!

Recipes: Cream Cheese Pound Cake, Marshmallow Fondant, Gum Paste, Royal Icing, and Wilton Buttercream.

Pre-requisite: Beginners Fondant Cake. Please bring apron, hand towel and certificate.

P4,480
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NEW CLASS! THAI BARBECUE CLASS
Chef Chariya Thaikupt
  COMMERCIAL BREAD BAKING WORKSHOP
Chef Vicki Villanueva
August 25
1 pm – 7 pm

Learn from our Thai guest chef, Chariya Thaikupt, a variety of Thai Barbecues

Recipes include: GAI-YANG(Chicken Barbecue with Chili Sauce), PLA DUK YANG (Grilled Catfish with Toasted Rice Sauce), SI –KHRONG MOO YANG (Grilled Pork Spareribs with Peanut Sauce, MOO SAM-CHAN YANG (Grilled Pork Belly with Tamarind Sauce). Bonus recipes: SOM THAM (Papaya Salad) and Pomelo Salad.

Demonstration class only.

P2,500
August 25
8 am – 3 pm

Recipes : Ensaymada, Pan de Sal, Spanish Bread, Dinner Roll, White Loaf Bread, Burger Bun, Hotdog Bun and Kopi Roti

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

P3,310
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DELICIOUSLY CHURROS
Chef Juan Carlo Estagle
  ICE CREAM: BASICS 1
Chef Patricia Loanzon
August 25
8 am – 12 pm

Learn how to make this popular and so loved classic spanish dessert. In this session, we will see how to make the classic Churros con chocolate, Chocolate Churros, Caramel filled Churros, Dulce de Leche Churros, Mango filled Churros.

Demonstration class only. Please bring food containers.

P2,500
August 26
3:00 - 9:00 pm

There is no ice cream better than homemade. Serve it to family or create a cool business with it. Take a basic flavor and learn to turn it into a variety of frozen delights like Chocolate Tiramisu, Banana Cream Pie, Mint Chocolate Chip ice Cream Cookies, Black Forest Bonbons and Frozen Profiteroles plus bonus sauce recipes.

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

P2,800
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CUPCAKE WORKSHOP 2
Chef Carrie Madrid
  SIOPAO & MAMI WORKSHOP
by: Chef Katherine Sion
August 26
9 am – 3 pm

Recipes: Grasshopper Cupcake, Red Velvet Cupcake, Mississippi Mud Cupcake, Strawberry Shortcake, Lemon Coconut Snowballs and Pistachio Cupcake.

Please bring apron, hand towel and food containers.

P2,800
August 26
10 am – 4 pm

Recipes: Pork Asado Pao, Bola-Bola Pao, Chicken Teriyaki Pao, Special Jumbo Siopao, and Beef Mami.

Maximum to 20 students only. Hands-on class. Please bring your apron, hand towel & food containers.

P2,700
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FRESH PASTA WORKSHOP
Chef Giorgio Bucciarelli
  THE ART OF RAMEN
Chef Koichi Kondo
August 27
3 pm – 9 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
August 29
3 pm – 9 pm

Recipes: Basic Tonkotsu (Pork Bone Soup Stock), Dashi Stock, Teriyaki Sauce, Miso Mix, Chashu (Rolled Pork Belly); Ramen: Miso Ramen, Shoyu Ramen, Tonkotsu Ramen, Hiyashi Chuka Ramen.

Demonstration class only. Please bring food containers.

P2,800
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MEAT PROCESSING I
Chef Vicki Villanueva
  MGA PANCIT NA NASA BILAO
Chef Vicki Villanueva
August 30
8 am – 3 pm

Open a rewarding all day dining (tapsilog) or home based business. Apply the new concepts, principles and techniques of making a Longanisa, Tocino, Corned Beef, Tapa, Luncheon Meat, Embotido from scratch. The preparation of Ice Tea, Atchara and flavored rice, and lunch is included.

Demonstration class only. Reservation is required! Please bring food containers.

P3,200



August 30
8 am – 3 pm

Learn the ABC’s of cooking pancit from single serving to 40 servings.
Recipes: Pancit Malabon, Pancit Canton, Crispy Canton, Pancit Puti, Pancit Hab-Hab, Pacit Bihon Guisado, Sotanghon.

Demonstration class only. Please bring food containers.

P3,400
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KOREAN COOKING I
Chef Cecil Park
  NEW CLASS! COUNTRY WOOD PLANKS, TREE BARK AND MONOGRAM ON FONDANT
Chef Aggy Villabona
August 30
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
August 31
10 am – 5 pm

Learn how to cover your cake with fondant tree bark, wood weathered plank finishes and country style monogram. We will be doing monogram exercises, covering our cake with paneling style, assemble and decorate a 3-tier cake.
Recipes: Red Velvet Cream Cheese Pound Cake.

Hands-on class. Pre-requisite: Beginners Fondant Cake. Includes Edible Pen Kit. Please bring rolling pin, apron and hand towel.

P6,500
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"Jivin' in the Kitchen" Composer: Maritess Salientes c 2012 
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