Heny Sison's Culinary School
 
Lifestyle Courses
April 2016
Page 1, 2, 3
Heny Sison Culinary School
33 Bonny Serrano, Crame, QC
CUPCAKE WORKSHOP
by: Carrie Madrid
  POPULAR PIES AND TARTS MADE EVEN BETTER
by: Chef Juan Carlo Estagle
April 1, 2016
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
April 1, 2016
10 am – 4 pm

These are the desserts we crave for in certain restaurants. Learn how to make them but this time, maybe tasting even better. In this class, we will learn how to make an Angel’s Apple pie, Lord’s Egg Tart, an Original Buco Pie, Mama’s key Lime Pie and the Blue Ribbon Mango Cream Pie.

Demonstration class only. Please bring food containers.

P2,800
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THE ART OF RAMEN
by: Chef Koichi Kondo
  NEW CLASS! NEW TECHNIQUES IN COOKING (BASIC COURSE)
by: Chef Patty Loanzon
April 2, 2016
10 am – 4 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
April 2 & 9, 2016
3 pm – 9 pm

*

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COOKIES TO GIVE – A WORKSHOP CLASS
by: Chef Carrie Madrid
  MOST POPULAR CHEESECAKES FROM AROUND THE WORLD
by: Chef Juan Carlo Estagle
April 2, 2016
3 pm – 9 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
  April 4, 2016
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
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COOKIES TO GIVE – A WORKSHOP CLASS
by: Chef Carrie Madrid
  BAKING 101 for the Oven Phobic Workshop
by: Chef Patricia Loanzon
April 2, 2016
3 pm – 9 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
  April 5, 2016
9 am – 3 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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BEGINNERS FONDANT CAKE
by: Chef Aggy Villabona
  SAUSAGE CLASS
by: Chef Vicki Villanueva
April 6, 2016
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
April 7, 2016
8 am – 3 pm

Learn the ABC’s of sausage making. Recipes included are Chorizo, Chili & Cheese Sausage, Italian Sausage, Breakfast Sausage, Lamb Sausage, Hungarian Sausage, Mushroom Catsup, Mustard Sauce and Potato Salad.

Demonstration class only. Please bring food containers.

P3,304
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HEALTHY GOURMET – SOUTH BEACH DIET PHASE 1
plus P700 recipe booklet for Phase 1
by: Chef Jacqueline Haessig Alleje
  HEALTHY GOURMET – SOUTH BEACH DIET COMBO CLASS PHASE 2 and 3
by: Jacqueline Haessig Alleje
April 8, 2016
9 am – 12 pm

This class is suitable for all people who want to be able to cook healthy dishes, lose weight considerably and people with health concerns such as diabetes, high blood pressure and other dietary restrictions. The class will guide you through the principles of healthy nutrition, South Beach Diet phase 1 “Swiss Pinoy Style”, which uses locally available ingredients.

Recipes: Seared Tuna Arugula Salad, Tomato-Basil-Tarragon Soup, Chicken and Eggplant Casserole, Baguio Lemon Zest Ricotta Crème, and Almond Jello.

Complete menu plan and recipes for 14 days of Phase 1.10% discount on rates for students who signed up for two classes. Demonstration class only. Demonstration class only. Please bring food containers.

P2,240
  April 8, 2016
1 pm – 4 pm

plus P700 per recipe booklet

This class is suitable for all people who want to learn how to cook healthy dishes, deepen their knowledge of nutrition and weight control, as well as people with health concerns, such as diabetes, high blood pressure, and other dietary restrictions. This class teaches wholesome recipes which reintroduce carbohydrates.

Recipes: Wholesome Oat Muffins, Pita Bread Sandwich, Mustard Dressing, Bell Pepper Sauce (Coulis), Japanese Inspired Dressing, Zucchini Torte and Orange Quark Mousse.

Complete recipe booklets for phase 2 and 3 of the South Beach Diet. 10% discount on rates for students who signed up for two classes. Demonstration class only. Please bring food containers.

P2,240
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HEALTHY SMOOTHIES, SHAKES AND VEGETABLE JUICES
by: Chef Jacqueline Alleje
  NEW CLASS! ESPRESSO 101 – “BEYOND THE CUP” (COURSE II)
by: Mr. Ernesto Mesina, Jr.
April 11, 2016
1 pm - 4 pm

Complement and improve your healthy lifestyle diet with delicious tasting fruit smoothies, shakes and vegetable juices. This class includes recipes for adults and special concoctions for children. After a short lecture on the essential health benefits of fresh fruit and vegetable juices. The drinks will be prepared with participation of the class. Recipes: Alcohol-Free Piña Colada, Banana Shake, Banana-Peanut Fitness Shake, Mint Lassi, Mango Lassi, Virgin Coconut Oil Pineapple-Papaya Smoothie, Fruity Immune Booster Smoothie, Mango-Pineapple-Banana Fruity Smoothie, Pineapple Ginger Ale, Gingered Watermelon Juice, Pineapple-Ginger-Kiwi Digestive Helper, Tomato Carrot Juice, and “Ve-Fru” Immune Power Juice.

Student may participate in the preparation of the recipes. 10% discount on rates for students who signed up for two classes.

P2,240
  April 11, 2016
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
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PANCAKES & CREPES
by: Chef Jacqueline Alleje
  BEST OF THE BEST 1: CROWD PLEASING POTLUCK DISHES
by: Chef Katherine Sion
April 11, 2016
9 am – 12 pm

Pancakes and crepes are some of the most wonderful foods you can find. The American pancake with syrup, the French crepe, which is French for pancake, but in a delicate thin, crisp form. They all have one thing in common: they come in savory and sweet version can be enjoyed as full meals or snacks, and most recently, even as sophisticated cocktails. Learn the techniques of batter preparation, folding, filling and presentation of crepes, pancakes. Recipes: Whole Wheat Pancakes, Banana Pancakes with Home-Made Muscovado Syrup, Ricotta Pancake with Avocado Salsa, Spinach Crepes, Asparagus and Ham Crepes, Delicate Orange Crepes.

Student may participate in the preparation of the recipes. 10% discount on rated for students who signed up for two classes.

P2,240
April 12, 2016
3 pm - 9 pm

With any of these recipes, you’ll surely be invited again and again to all those potluck parties. These award-worthy dishes are guaranteed to make you the star of those gatherings. In this class, we’ll learn how to cook Fresh Lumpiang Ubod, Relyenong Hipon, Beef Caldereta with Pot Pie, Baked Macaroni with Chicken and Mushroom in Cheese Sauce, Barbeque Spareribs, and Fried Chicken Wings with Chili Sauce. Plus an elegant dessert - Cathedral Windows.

Demonstration class only. Please bring food containers.

P3,000
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CUPCAKE WORKSHOP 2
by: Chef Carrie Madrid
  ICE CREAM: BASICS 1
BY: CHEF PATRICIA LOANZON
April 12, 2016
8 am - 2 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
April 13, 2016
3 pm – 9 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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3-D CUPCAKE TOPPERS 1
Figure molding of animal, babies & etc. using fondant, gumpaste & royal icing
by: Chef Aggy Villabona
  BASIC BAKING WORKSHOP
by: Chef Patty Loanzon
April 13, 2016
10 am – 6 pm

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.

P3,360
  April 14, 2016
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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SANS RIVAL GALORE!
by: Heny Sison
  SIOPAO & MAMI WORKSHOP
by: Chef Katherine Sion
April 15, 2016
2:30 pm - 5 pm

Recipes: Almond Sans Rival, Cashew Sans Rival, Macadamia Sans Rival, Pistachio Sans Rival, Toffee Sans Rival & Mocha Sans Rival.

Demonstration class only. Please bring food containers.

P2,240
  April 15, 2016
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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BASIC CAKES & ICINGS FOR BEGINNERS
by: Heny Sison
  ITALIAN PIZZA CLASS WORKSHOP
by: Chef Giorgio Bucciarelli
April 15, 2016
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
April 16, 2016
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
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New Class! Italian Seafood & Fish
by: Chef Luigi Nasuti
  NEW CLASS! HOW TO MAKE ITALIAN CHEESE AT HOME (BASIC COURSE)
By: Chef Luigi Nasuti
April 16, 2016
3 pm – 9 pm

During this course we will prepare a complete Italian Mediterranean style. Recipes: Antipasto di mare, cacciucco con crostini di pane ravioli red hand made refilled with salmon, squid and shrimp, linguine seafood, Salmon au gratin in oven and Searef peppercorn tuna fish.

P
April 18 & 23, 2016
2:30 pm - 9 pm

This 2-part course will teach you the basic procedures of Artisanal home-made cheese making. This can give you the knowledge to create your own cheese: the ingredients of cheese, the tools of cheese making, history and tradition of Italian cheese. During the practical part of the course, we will make together different kinds of Italian cheeses.

Recipes: Ricotta (Cottage Cheese), Primo Sale, Caciotta (depending on the quality of the milk), Stacciatella (Mozzarella Cream Cheese), Aromatized Cheese

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

P7,000 for 2 days
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PARADE OF PIES, TARTS & CHEESECAKES
by: Heny Sison
  NEW CLASS! SAVORY PIES
By: Chef Katherine Sion
April 18, 2016
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
April 19, 2016
8 am – 2 pm

Recipes: Shepherd’s Pie, Almond Pie, Chicken Pot Pie, Beef Bourguignon Pot Pie, Grilled Vegetables and Mushroom Pie, Shrimp Pie and Fresh Fruit Tart.

Demonstration class only. Please bring food containers.

P3,360
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MERINGUE & FOAMS BAKING WORKSHOP (Foaming Method)
by: Chef Patricia Loanzon
  TOPSY TURVY FONDANT CAKE
by: Chef Aggy Villabona
April 19, 2016
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
April 20, 2016
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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PINOY SIZZLERS
by: Chef Katherine Sion
  COMMERCIAL BREAD BAKING WORKSHOP
by: Chef Vicki Villanueva
April 21, 2016
3 pm - 9 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
April 21, 2016
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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NEW CLASS! CRONUT AND DOUGHNUT WORKSHOP
By: Heny Sison
  ARTISANAL BREAD BAKING WORKSHOP
by: Jacqueline H. Alleje
April 21, 2016
9 am – 5 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
  April 22, 2016
9 am - 4 pm

Nothing equals the satisfaction of home baked breads. In this class you will learn how to bake savory and sweet quick breads. This class is a must for all who wants to complete their skill of healthy cooking. This class will teach you how to prepare the most delicious healthy breads. And, if you want to turn it into a small business, we teach you how to.

Recipes: Whole Wheat Sandwich Bread, Yogurt Graham, Herb-Onion-Bacon Bread, Yogurt Graham Bread, Bread Sticks, Focaccia, Whole Wheat Swiss Quark, Raisin Bread and Mango Tea Bread.

Demonstration with student participation. Please bring apron and food container.

P3,000
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NEW CLASS! SPANISH COOKING CLASS
bby: Heny Sison
  JAPANESE HOME COOKING
by: Chef Koichi Kondo
April 22, 2016
9 am - 4 pm

Surprise and treat your special someone to a Spanish cooking class. Let Chef Heny teach you how to prepare and cook recipes that you and your companion can enjoy. In the menu: Sopa de Ajo (Garlic Soup), Adobados, Croquettas, Ensalada Mixta, Paella Negra, Cuchinillo, Sangria and Chocolaté con Churros.

Demonstration with class participation.

P3,950
April 23, 2016
10 am - 4 pm

Recipes: Kani Salad, Takigomi Gohan, Kamameshi, Curry Rice, Tori Ponzu, Yaki Niku, Chawan Mushi, Okonomi Yaki.

Demonstration class only. Please bring food containers.

P2,800
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KOREAN COOKING I
by: Chef Cecil Park
  NEW CLASS! ITALIAN SAUSAGES
by: Chef Luigi Nasuti
April 25, 2016
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
April 25, 2016
10 am - 4 pm

Learn the different ways to process and marinate meat.
Sausages: Mezzana, Quintana, Punta di Coltello, Calabrese and Beef Parmigiano

Applications: Tagliatelle con Salsiccia in Crema di Zucca, Salsiccia alla Griglia and Salciccia in Padella

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

P3,300
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FRENCH MACARON WORKSHOP
by: Heny Sison
  BAKING 101 for the oven Phobic Workshop 2
by: Chef Patricia Loanzon
April 26, 2016
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
  April 26, 2016
2:30 pm – 8:30 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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BEGINNERS 3-LAYER FONDANT WEDDING CAKE
by: Chef Aggy Villabona
  NEW CLASS! EASY THAI COOKING
By: Chef Chariya Thaikupt
April 27, 2016
10 am - 6 pm

You will learn how to bake, ganache, cover, set-up and decorate a 3-tier fondant cake. Learn how to make edible LACE from scratch.

Recipes: Chocolate Mud Cake , Chocolate Ganache, Royal Icing, Marshmallow Fondant and Gum Paste

Pre-requisite: Beginners Fondant Cake. Please bring apron, hand towel, rolling pin, pizza cutter and scissors.

P5,040
  April 29, 2016
11 am - 3 pm

Recipes includes: Bagoong Rice, Chicken Green Curry, Tom Yum Soup, Tilapia with Tamarind Sauce, Papaya Salad and Thai Halo-Halo.

Demonstration class only. Please bring food containers.

P
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SMALL CAKES FOR RESTAURATEURS AND CATERERS I
by: Chef Juan Carlo Estagle
  NEW CLASS! JELLIES AND MARMALADES
by: Chef Juan Carlo Estagle
April 29, 2016
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
  April 29, 2016
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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FRESH PASTA WORKSHOP
by: Chef Giorgio Bucciarelli
   
April 30, 2016
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
 
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Baking & Cooking for Teens
33 Bonny Serrano, Crame, QC
     
   
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Baking & Cooking for Kids
33 Bonny Serrano, Crame, QC
LITTLE CHEFS (BAKING WORKSHOP FOR KIDS)
by: Chef Carrie Madrid
  NEW CLASS! LEARN, BAKE, DECORATE AND SHARE SERIES I (Featuring Donut)
Ages: 5 to 12 years old
by : Chef Vicki Villanueva
April 7, 8, 9, 2016
9 am - 3 pm

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.

Day 1 – Chocolate Crinkles, Madeleines, Chocolate Whoopie Pie & Peanut Butter Swirl Chocolate Chip Cookies
Day 2 – Blueberry Cheesecake, Black & White Cupcake, Rainbow Sprinkle Cupcake and Triple Layer Brownies
Day 3 – Apple Pie, Blueberry Muffins with Streusel Topping, Banana Cream Pie and Red Velvet Bundt
Hands-on class. Includes apron, hand towel & food containers.

P9,600
April 14, 2016
8 am - 3 pm

A demonstration on the process of making donuts. Each student will make the different donuts one to enjoy and take home and the other for donation to the street children.

Recipes: Chocolate Cake Donut, Classic Donut, Donut Sticks, Donut Holes, Beignet, Donut Sundae with various toppings like Speculoos, Boston Cream, New York Cheesecake, Cookies and Cream, Nutella, Chocolate Sprinkles, Peanut Butter and Salted Caramel.

Hands-on class. P;ease bring apron, hand towel & boxes.

P3,000
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LITTLE CHEFS (COOKING WORKSHOP FOR KIDS)
by: Chef Carrie Madrid
   
April 28, 29, 30, 2016
9 am - 3 pm

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.

Day 1- Minced Chicken in Lettuce Cups, Chicken with Lemongrass Sticks, Vietnamese Pork Chop (Suong Nuong), Coconut Sticky Rice with Mangoes
Day 2– Corn Dog Bites, Crispy Fried Shrimp, Bacon Cheesy Fries, Charboiled Ribs
Day 3- Chicken Vesuvio, Beef Stroganoff, Lemon Meringue Icebox Pie & Creamy Baked Salmon with Spinach

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

P9,600
 
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HENY SISON DESSERTERIE @ VICTORINO’S RESTAURANT
# 106 Scout Rallos corner 11th Jamboree Sts, Brgy. Sacred Heart, Quezon City
     
   
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"Jivin' in the Kitchen" Composer: Maritess Salientes c 2012 
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