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Food in a class, cooking with class

By Posted on 2 m read

During the cold and rainy Wednesday afternoon of July 8, I had the opportunity to drop-by in the Global Culinary and Hospitality Academy open house event in their Ortigas branch with Certified Foodies and Juan Manila Express.
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Upclose, I could see the detailed neat interior of the place, one can really see how the management went through bits and pieces for this culinary school. And during our brief orientation, I was able to see their classrooms.

The rooms were neat and equipped with industry-standard kitchen equipment. They also have a limited seating capacity for each room – 23 to be exact.

 

Each kitchen is also equipped with three (3) high-definition cameras strategically positioned to give student a detailed picture of what’s happening on top of the chef’s table without crowding the front row. (It was more like watching reality cooking show program for me. 😀 and I think that’s cool. )

 

To spice things up in a rainy afternoon, special demonstrations by two Global Culinary and Hospitality Academy chefs were held.

First up was Chef Terrence Fereday who gave us his local rendition of Paella – “Paella ala Filipina” with Tinapa (smoked fish) and Vigan longganisa as his substitutes.

Chef Terrence’ Paella was fabulous. It has that very tasty Pinoy-kick of the Vigan Longganisa and Tinapa. The combination of the two (plus, the mussels and shrimp) made the food taste great.

What’s the best thing to eat after a main course? What else? But desserts! And that’s what Chef Roel Vargas gave us that afternoon – a demo and a treat of Macaron.

He even explained that “baking is different from cooking”. And reminded all of us then, that in Global Culinary and Hospitality Academy, they make sure that they teach the SCIENCE of cooking, not just relying on the recipe.

What better way to have spend that rainy afternoon, but with the macaron of  Chef Roel plus,  chocolate mousse and tiramisu to finish it off. Yum!

So, more than the food (which were absolutely great), the facilities in Global Culinary and Hospitality Academy is already a knock-out. Plus, they claim that their tuition is only a fraction of what other culinary schools are offering.

Global Culinary and Hospitality Academy offers their courses from Php 125,000 for a Diploma in Culinary Arts and Php 200,000 for Grand Diploma in Professional Baking and Pastry Arts.

And with the kind of cooking and baking the two chefs did for us, even I, who only loves to eat, might as well would like to learn culinary. 😀

Sad part though, the memory stick of the Sony DSLR that I used broke down, that’s why I have only few shots from my phone. 🙁

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