Heny Sison's Culinary School
 
Lifestyle Courses
June 2015
Page 1, 2, 3
Heny Sison Culinary School
33 Bonny Serrano, Crame, QC
BASIC CAKES & ICINGS FOR BEGINNERS
by: Heny Sison
  SPECIAL COURSE ON COOKIES
by: Heny Sison
June 1, 2015
9 am – 1:30 pm

*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 container.

P2,240
June 1, 2015
2:30 pm – 7 pm

* Chocolate Chip Cookies, Jam Thumbprint, Peanut Butter Cookies, Lemon Bars, Chocolate Cups, Oatmeal and Chocolate Crinkles. Demonstration class only. Please bring food container.

P2,240
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NEW CLASS! ALL ABOUT APPLES
by: Chef Juan Carlo Estagle
  EXCLUSIVELY SYLVANNAS - A WORKSHOP CLASS
by: Chef Juan Carlo Estagle
June 1 2015
10 am – 4 pm

You won’t be able to resist the temptation to eat these bewitchingly sweet apple-filled treats. In this session, you’ll learn to make a delicious classic double-crust Apple Pie, Applesauce Cake, Apple Strudel, Apple Custard Bars, and Apple-Calvados Sorbet.

Demonstration class.

P2,744
June 2 2015
9 am – 3 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 container.

P2,800
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BACK-TO-SCHOOL BAON
by: Chef Katherine Sion
  ICE CREAM: BASICS 1
by: Chef Patricia Loanzon
June 2, 2015
10 am – 4 pm

Learn how to combine different meals to make your school baon more exciting & healthy.

Recipes: Roast Chicken, Chicken Cordon Bleu, Grilled Pork Liempo, Pork Chop Steak, Lumpia Shanghai, Boneless Bangus Belly with Salt, Garlic & Pepper, Fish Fillet with Cheese & Bacon, Bulgogi Beef, Salisbury Steak, Buttered Vegetables, Fresh Salad Greens, Potato Salad

Demonstration class.

P3,136
June 3, 2015
9 am – 3 pm

There is no ice cream better than homemade. Serve it to family or create a cool business with it. Take a basic flavores 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, towel and cooler.

P2,800
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BEGINNERS FONDANT CAKE
by: Aggy Villabona
  LET’S BOTTLE UP!
by: Chef Juan Carlo Estagle
June 3, 2015
10 am – 5 pm

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

Recipes: Butter Pound Cake, Buttercream, Fondant, Marshmallow Icing, Royal Icing & Gum Paste

Pls. bring your own apron. Full participation

P3,920
June 4, 2015
9 pm – 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.

P2,240
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DELI IN A BOTTLE (Let’s Bottle Up 2!)
by: Chef Juan Carlo Estagle
  INTRODUCTION TO JAPANESE COOKING
by: Chef Koichi Kondo
June 4, 2015
2 pm – 6 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.

P2,240
June 4, 2015
10 am – 4 pm

* Sushi, Sashimi, Sukiyaki, Miso Soup, Tempura, Teriyaki, Udon Noodles in Clay Pot, Chicken Teriyaki & Japanese Fried Rice. Demonstration class only.

P2,800
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BAKING 101 for the Oven Phobic Workshop
by: Chef Patricia Loanzon
  POPULAR PIES AND TARTS MADE EVEN BETTER
by: Chef Juan Carlo Estagle
June 5, 2015
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. Pls. bring apron. Limited to 20 students only.

P2,800
June 5 2015
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.

P2,800
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ITALIAN PIZZA CLASS WORKSHOP
by: Chef Giorgio Bucciarelli
  NEW CLASS! THE ART OF MAKING BANH MI (VIETNAMESE SANDWICH)
by: Heny Sison
June 6, 2015
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: Margherita, Napoli Classica, 4 Formaggi, Pizza Vegetariana, La Gibiana, Piccantina, 4 Stagioni, Calzone & Frutti di Mare. Demonstration with student participation. Please bring apron, towel & food container.

P2,800
June 8, 2015
9 am - 4 pm

* Learn the secret of making of crusty and light Vietnamese baguette, classic fillings and accompaniments. Demonstration class only.

P3,000
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PLAYING WITH FROZEN BRAZOS
by: Chef Juan Carlo Estagle
  CUPCAKE WORKSHOP
by: Carrie Madrid
June 8, 2015
10 am - 4 pm

Get cool and chill people out with these delightfully sweet original creations. Learn how to make Classic Frozen Brazo, Brazos de Pinky (Strawberry), Brazos de Engga (Rum), Brazos de Sansrival, Brazos de Violeta y Coco (Ube-Macapuno), Brazos de Limona ( Lemon), Brazos de Café, Brazos de Pina. Demonstration class only.

P2,240
June 9, 2015
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.

* 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, towel and cupcake container.

P2,800
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SUGAR-FREE, CHUNKY BARS AND COOKIES
by: Chef Juan Carlo Estagle
  SUGAR-FREE YET DECADENT CHOCOLATE DESSERTS
by: Chef Juan Carlo Estagle
June 9, 2015
9 am - 2 pm

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

Demonstration class only.

P2,240
June 9, 2015
3 pm - 8 pm

Learn how to make sugar-free still deliciously decadent chocolate desserts and respond to a growing need of the health conscious sweet-loving foodies and diabetics. In this class we will prepare an astonishing array of sugar-free chocolate enchantment like Black Truffle Cake, Mississippi Mud Pie, Chocolate Truffles, Viennese Hot Chocolate, Chocolate Decadence Cookies, Chocolate Panna Cotta, and Fudgy Chocolate Brownies.

Demonstration class only.

P2,240
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SIOPAO & MAMI WORKSHOP
by: Chef Katherine Sion
  TOPSY TURVY FONDANT CAKE
by: Aggy Villabona
June 10, 2015
10 am - 4 pm

* Chicken Bola-Bola, Asado Pao, Bola-bola Pao, Jumbo Siopao with Chinese Sausage, Chicken Wanton Mami & Beef Mami.

Limited to 20 students only. Please bring your apron, towel & food container.

P2,632
June 10, 2015
10 am - 5 pm

Learn how to bake, make fondant, and decorate a 2-layered crooked crazy cake. Let your imagination run wild! Bring your apron and camera. Recipes: Fondant, Gum Paste, Royal Icing, Pound Cake & Wilton Buttercream.

Pre-requisite: Beginners Fondant Cake. Please bring your own apron and certificate.

P4,480
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MEAT PROCESSING I
by: Chef Vicki Villanueva
  BAKING 101 for the oven Phobic Workshop Part 2
by: Chef Patricia Loanzon
June 11,2015
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, Achara and flavored rice, and lunch is included. Demonstration class only. Reservation is Requested!

P3,136
June 11 2015
8 am - 2 pm

* 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.

P2,800
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THE BASICS OF FLOWER ARRANGING FOR WEDDINGS AND PACKAGING YOUR GIFTS & GIVE AWAYS
by: Glenn Remorca
  CHOCOLATE ARTISTRY
by: Heny Sison
June 11, 2015
3 pm - 9 pm

Enjoy this one day workshop and demonstration of basic flowers for weddings in the morning and a hands on workshop on preparing materials to wrap and pack give aways and gifts using a variety of materials. All flowers will be provided and a showcase of finished products will be shown.

Bring an apron & a pair of scissors.

P3,360
June 12, 2015
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. Pls. bring apron, towel & food container.

P2,800
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NEW CLASS! HOW TO MAKE A BETTER BURGER
by: Chef Jacqueline H. Alleje
  MUFFIN WORKSHOP
by: Jacqueline H. Alleje
June 12, 2015
9 am - 12 pm

Discover and learn a new way of enjoying burgers. They are different, tasty and healthy.

Recipes: Green Chilli Chicken Burger with orange-chilli and 3-pepper cheddar cheese curd;

Apple and Curry Chicken Burger; Tuna Burger with Sweet Ginger Sauce, Tofu Burger with chilli-eggplant jam and home-made ketchup; Pork Burgers stuffed with cheddar cheese curd.

P2,800
June 12, 2015
1 pm - 4 pm

Recipes: Banana Yogurt Muffin, Chocolate-Ricotta Muffin, Spicy Raisin Muffin, Cocoa-Nut-Oatmeal Muffin, Sweet Potato-Walnut Muffin, Parmesan-Tomato Muffin, Chocolate-Cinnamon Muffin, and Low Fat Muffins: Herbed Brown Rice, Carrot-Orange and Raisin Bran Muffin.

Students may assist in the preparation of the muffins. Please bring apron.

P2,800
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JAPANESE HOME COOKING
by: Chef Koichi Kondo
  CAKE DECORATING COURSE I
by: Heny Sison
June 13 2015
10 am - 4 pm

* Kamameshi, 2 Kinds of Curry Rice (Chicken & Ebi Fry), Tori Ponzu, Yaki Niku, Chawan Mushi, Hiyashi Ramen, Kani Salad

P2,800
June 15 - 16, 2015
9 am - 4 pm

*Learn the basics of cake decorating: icing, color, star, shell, dots, outline and scallop borders; the rose, figure piping: clowns & booties. Each student will bake & decorate a character birthday cake. Full participation.

P6,720
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CAKE DECORATING COURSE II
by: Heny Sison
  CAKE DECORATING COURSE III
by: Heny Sison
June 17 - 18, 2015
9 am - 4 pm

*Add amazing new skills to your cake decorating – the world of icing flowers, distinctive borders, flower spray & specialty flowers. As a final project you will decorate a basketweave cake filled with cascading flowers. Full participation.

P6,720
June 15 - 19, 2015
9 am - 4 pm

*Learn how to create a tiered wedding cake, embellishing borders, side borders, string work, filigree, fancy flowers, color flow on cookies, sugar molding, lattice for the side of the cake and tiered cake ideas. The grand finale to course 3 is an impressive wedding cake. Full participation. Prerequisite: Cake Decorating Course 1 & 2. This completes the Master Course in Cake Decorating.

P16,800
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GUM PASTE/FONDANT DOLL FIGURES
by: Heny Sison
  GUMPASTE FLOWER MAKING
by: Heny Sison
June 15 - 18, 2015
9 am - 4 pm

*Learn how to make edible doll using gum paste and fondant. Includes toddler, child, woman and male. Full participation. Please bring apron.

P11,200
June 15 - 19, 2015
9 am - 12 pm

*A unique method of making gum paste using a foam pad, a pair of scissors and cutters. The course covers: the Rose, Carnation, Stephanotis, Tulips, Filler Flowers, Cattleya, Christmas Holy, Poinsettia, Daisy, Tiger Lily and Quick Leaves. Learn how to use airbrush and edible petal dust to color the flowers and bunch them into a bouquet.

Full participation.

P7,840
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ADVANCED CAKE DECORATION
by: Heny Sison
  LAMBETH CONTINENTAL COURSE
(The Ultimate in Cake Decorating)
by: Heny Sison
June 15 - 19, 2015
1 pm - 5 pm

*This course covers: baking of fruitcake, covering it with marzipan then with rolled fondant. Learn South African and Australian methods using delicate icing wings, curtainings, ribbon insertion done on rolled fondant, quilting & cut-outs. Prerequisite: MASTER IN CAKE DECORATION. Full participation.

P16,800
June 15 - 19, 2015
9 am - 4 pm

*The course covers: the intricate overpiping borders on royal icing and fondant covered cakes. Students decorate cake using combination of overpiped borders and tiny flowers. Master Course and Advanced Cake Decoration Course are prerequisite to this course. Full Participation

P16,800
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POPULAR CHINESE DISHES CATERING I
by: Chef Katherine Sion
  CUPTAIL CLASS WORKSHOP
by: Carrie Madrid
June 15, 2015
10 am - 4 pm

* Sweet Corn Soup With Crabmeat, Fried Crispy Chicken, Braised Pata Tim with Vegetables, Saute Shrimp with Green Peas and Quail Eggs, Peking Noodles with Chopsuey, Fried Rice with Assorted Meats and Lychee Pudding. Demonstration class only.

P2,576
June 16, 2015
9 am - 3 pm

Discover NEW and EXCITING looks and flavors for cupcakes. A delicious twist for a favorite treat.. Recipes: Chocolate Kahlua Mudslide Cupcake, Piña Colada, Margarita Key Lime, Amaretto Dream, Eggnog, and Strawberry Daiquiri. Please bring apron.

P2,500
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NEW CLASS! BASIC BAKING WORKSHOP
By: Chef Patty Loanzon
  MERINGUE & FOAMS BAKING WORKSHOP (Foaming Method)
by: Chef Patricia Loanzon
June 17, 2015
10 am - 4 pm

*Chocolate Nut Biscotti, Madeleines, Tiramisu, Fallen Fudge Confetti Ice Cream Pie, Orange and Black Sesame Seed Cake, Tiramisu, and Coffee Walnut Meringue. Demonstration with student participation. Please bring apron, hand towel and containers.

P2,800
June 18, 2015
10 am - 4 pm

Meringue: Pavlova, Canonigo;

Cakes: Taisan, Japanese Cheesecake; \

Foam: Orange Soufflé, Flourless Chocolate Cake

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

P2,800
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LOAF CAKES & POUND CAKES WORKSHOP
by: Carrie Madrid
  FRESH PASTA WORKSHOP
by: Chef Giorgio Bucciarelli
June 19, 2015
9 am - 3 pm

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

Please bring apron, towel and food container.

P2,800
June 20, 2015
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, 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.

P2,800
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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
  PUFF PASTRY WORKSHOP
by: Chef Juan Carlo Estagle
June 20, 2015
3 pm - 9 pm

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

P3,360
June 22, 2015
9 am - 3 pm

Make puff pastry like a pro. In this hands-on-class, each student will make their own thousand layers of puff pastry and roll, shape and bake them. Students will turn them into beautifully shapped delicious Argellanas, Turnovers, Palmiers, Papillons, Alumettes, and Patty Shells.

Please register at least a day before class date. Bring aprons and hand towels.

P3,360
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NEW CLASS! SECONDI PIATTI
by: Chef Giorgio Bucciarelli
  SAUSAGE CLASS
by: Chef Vicki Villanueva
June 22, 2015
10 am - 4 pm

Learn how to make Ossobuco alla Milanese, Agnello Antico (Roast lamb), Scaloppine al Marsala con puree di Patate (Beef tenderloin in Marsala sauce), Pesce al Cartoccio (Fish baked in foil). Demonstration class only..

P2,800
June 23, 2015
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.

Reservation is requested! Please bring food container.

P3,304
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NEW CLASS! DELICIOUSLY CHURROS
By: Chef Juan Carlo Estagle
  DEEP-FRIED EMPANADA WORKSHOP
by: Heny Sison
June 23, 2015
10 am - 4 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.

P2,500
June 24, 2015
9 am - 2 pm

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

Please bring apron, towel & food container.

P2,800
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MAMON GALORE WORKSHOP
by: Heny Sison
  NEW CLASS! TEA TIME GRAVITY DEFYING CAKE
By: Chef Aggy Villabona
June 24,, 2015
3 pm - 7 pm

* Caramel Mamon, Cheese Mamon, Lemon Mamon, Orange Mamon and Chocolate Mamon

Please bring your own apron.

P2,800
June 24,, 2015
10 am - 4 pm

*

P
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HOUSE OF ENSAYMADA
by: Chef Vicki Villanueva
  FAST FABULOUS FISH PART 1 & 2
by: Chef Patricia Loanzon
June 25,, 2015
8 am - 3 pm

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

Please bring apron and food container. Reservation is requested!

P3,640
June 25,, 2015
10 am - 4 pm

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, Shrimp Burger, Fish in Salt Crust, Asian Fish Fillet in paper, Fish Salad with homemade mayonnaise & Seafood Paella

Demonstration class only.

P3,360
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HEALTHY GOURMET – SOUTH BEACH DIET PHASE 1
plus P700 recipe booklet for Phase 1
by: Jacqueline Haessig Alleje
  HEALTHY GOURMET – SOUTH BEACH DIET COMBO CLASS PHASE 2 and 3
by: Jacqueline Haessig Alleje
June 26,, 2015
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. Complete menu plan and recipes for 14 days of Phase 1.

10% discount on rates for students who signed up for two classes.

P2,240
June 26,, 2015
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 with 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.

P2,240
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MY FAVORITE SEAFOOD RECIPES
by: Chef Katherine Sion
  NEW CLASS! ESPRESSO 101 – “BEYOND THE CUP” (COURSE II)
by: Mr. Ernesto Mesina Jr.
June 26, 2015
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, Sizzling Prawns with Chili Sauce, Fried Rice with Shrimp and Salted Fish.

Lunch is included. Minimum of 8 students. Demonstration class only.

P3,000
June 27,, 2015
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.

Please bring apron and towel.
Course II – Outline
I. Roasts and Blends
II. Buying and Storing Coffee
A. Shelf Life Recommendations
III. Tasting and Evaluating Coffee
A. Acidity
B. Aroma
C. Body
A. Flavor
IV. General Flavor Characteristics
A. Desirable Characteristics
B. Undesirable Characteristics
V. Equipment Overview
A. Tools and Smallwares
B. The Coffee Grinder
C. The Espresso Machine
VI. Hands-On Sessions

P4,500
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CAKE WORKSHOP
by: Heny Sison
  KOREAN COOKING I
by: Chef Cecil Park
June 29,, 2015
8 am - 6 pm

Each student will make the following cake together with Chef Heny.

* Mocha Chiffon Cake with Mocha Icing, Chocolate Cake with Ganache Icing, Buttercake with Whipped Cream Icing, Lemon Chiffon Cake with Boiled Icing

Reservation is requested! Please bring your own apron. Maximum of 14 students only.

P5,600
June 29,, 2015
10 am - 4 pm

*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 container.

P2,800
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COMMERCIAL BREAD BAKING WORKSHOP
by: Chef Vicki Villanueva
  STENCILING ON FONDANT CAKE
by: Heny Sison
June 30,, 2015
8 am - 3 pm

Recipes include: Ensaymada, Pandesal, Spanish Bread, Dinner Roll, White Loaf Bread, Burger Bun, Hotdog Bun and Kopi Roti

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

P3,304
June 30,, 2015
9 am - 4 pm

Learn how to use new range of pre-cut stencils on rolled fondant cakes.

Recipes include: Royal Icing for Stenciling, Marshmallow Fondant, Gum Paste and Pound Cake. Each student will make 2-tiered cake. Please bring your own apron.

P5,040
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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
     
   
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"Jivin' in the Kitchen" Composer: Maritess Salientes c 2012 
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