As promised here are the action shot photos from inside our kitchens and some of our guests last friday. It was the first time we held a restaurant week in Pasig and it was a huge success! 
I like separating food shots from action shots so I’ll post action shots of last night’s restaurant simulation in my next post. We all loved the food so much. Kudos to Chefs Garie Quiambao and Kat Pascual for a great menu and wonderful service. 
Bread Service: Baguelle, Herbed Roll served with Compound Butter
Amuse Bouche: brandande salted cod with olive oil and potato
Salad: micro greens, poached shrimp in orange balsamic vinaigrette
Salad: micro greens, poached shrimp in orange balsamic vinaigrette
Soup: cream of squash with sea urchin flan
Poisson: pan seared salmon, pea purée, bisque foam
Poisson: pan seared salmon, pea purée, bisque foam
Sorbet
Beef: pan roasted onglet with madeira sauce, potato au gratin sautéed baby carrots and haricot vert
Dessert: pain perdu
Mignardises
We will be having the 4th run of our Benefit dinner this June 8, 2013 in Global Academy Makati and this time it will be headed by Chefs Miah Go & Angela Ventura. Both Chefs have both won in WACS accredited competitions here and abroad so do take time out to sample the food that they will be making.
I have attached the menu here as well and I guarantee that your tummy’s will thank you for this indulgence. For more information on how to buy a seat or ticket for this night, please call Irish at 519.7199 or Cristina at 638.5949.
I know I’m behind with my posts because I really had bad internet connection for the last 4 and a half months and now that I have gotten a decent internet provider I can once again upload photos and update my blog more often.
Here are some photos from the 2nd benefit dinner we had last February which was headed by Chef Brando Santos and Chef Joan Fajardo. The benefit dinners we have in the school are not only so that we can raise funds for our scholarship fund but also to showcase the talent of our chefs. For these chosen nights people can actually taste what they cooked/baked and created. The whole kitchen is staffed by our faculty of Chefs and its rare to see all of them at work back in the kitchen so it truly is a good thing to experience.
I invite all our students and alumni to try and to attend at least one of our benefit dinners. You will not only be helping others but you will also be treated to a delectable degustation that will surely leave you wanting for more.
These dinners are open to the public and you may call Cristina at 638.5949 or Irish at 519.7199 for more information about when the next benefit dinner will be.
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We hope that all Mothers out there had a good celebration. I personally know how much of a full time job being a mother is and when you have a working mom the load is just tremendous! So please take time out to thank your mothers for all the hardwork and love that they give the family and make this day special for them. Celebrations don’t have to be grand. What counts is how you make her feel 
This November we are launching a new course that will introduce students to different world cuisines while at the same time teaching them modern techniques of cooking. My husband and I are firm believers that you need to eat and experience food in order for you to understand the process of creating a dish.
Since modern cooking is relatively new to our country, it’s normal for people not to have experienced eating food prepared in this way. This is why I brought my Marketing team to The Goose Station so that Chef Rob may be able to explain what modern cooking is as they ate the food that he prepared.
It was a great night for both our brains and our tummys. Thank you to everyone at The Goose Station for making this a delectable learning experience for us all. We are now starting to accept students and applicants for our Superior Diploma in Global Academy Makati so please call Irish at 5197199 for any inquiries you may have regarding this unique course and find out how you can have an edge above the rest in the culinary industry.
Last April 27, 2013 we had our 3rd benefit dinner in our Global Academy Makati Branch. This dinner was headed by Chefs Jun Manalo and Rushel Calderon. We would like to thank everyone who came to support us as we try our best to raise money for our scholarship fund so that we may continue to accept students who need financial aid.
Our benefit dinners take place every other month and we hope that you continue to help and support our school and our chefs who worked very hard to come up with a delightful meal for everyone to enjoy inspite of their busy work schedules.
Here are some photos of the food that night. I will be posting photos of the attendees and chefs at work in a separate blog.
Bread Service: Pumpkin and Bacon, Potato Sourdough and Walnut
Amuse Bouche: Foie Gras, Watermelon
Salad: Shellfish, Compressed fruits and Berries
Soup: Carrot, Orange, Lychee
Soup: Carrot, Orange, Lychee 
Pasta: Manicotti of Crab, Avocado, Mango, Cilantro, Crab Fat
Fish: Grouper, Pistachio, Mango, Pineapple and Pernod, Beetroot
Intermezzo: Lychee-Ginger
Meat: Lamb Sous Vide, Blueberry, Port Wine, Apple, Potato
Pre Dessert: Lemon and Berries
Dessert: Banana, Chocolate and Rhubarb
Mignardise
We have classes for kids and adults of all ages! Call Anj at 623.5304 now!
I am still waiting for the official photos from that night so these are only photos that I took using my phone. Benny, Rob and I came to this dinner looking forward to our freedom of being able to eat what we want. We all just finished doing our Paleo Challenge which required us to eat no carbs, starch, soy, fish sauce and anything that had preservatives so we were really looking forward to eating our hearts out for this night.
The menu was made by Chefs Brando Santos and Joan Fajardo and our Cuisine and Pastry Chefs helped them cook and plate the food that night. I loved the progression of the food and the sweet ending to the night. Thank you to our Global Academy Family who helped make this night a success once again. Everything is always a team effort and this was a spectacular night Team Global Academy!
Bread: Rye Bread with Caramelized Onion, Herbed Brioche and Pane Toscano
Compound Butter: Whipped Catalan Butter
Amuse Bouche: Sear Urchin Mousse, Lardo Strips, Lump Fish Caviar and Micro Arugula
Soup: Puree of Pea and Bacon with Chorizo Cigar
Salad: Nicoise 2013 – Baby Mesclun with Tangy Vinaigrette Seared Tuna, Poached Quail Egg, Cherry Tomato Confit Potato Croquette, Haricovert, Anchovy Cream and Black Olive Oil
Hot Appetizer: Pappardelle with Truffle Onion Cream Red Eggs and Sauteed Mixed Mushrooms (This was my favorite dish! I loved how Chef Brando was able to incorporate some filipino flavor to this dish)
Fish: Pan-Seared Salmon with Roast Garlic Potato Mash, Shellfish-Fennel Nage, Poeached Prawns, and Broccoli Florets
Intermezzo: Poached Pear with Orange Sorbet (really refreshing and something new to the palette)
Beef: Braised Pave of US Beef Shortribs with Lemon Risotto, Sherry Wine Jus and Glazed Vegetable Meli Melo (The carnivors were very happy with this dish. The meat was so tender and tasty!)
Pre Dessert: Strawberry Macaron with Mascarpone Cheese and Zabaglione Filling
Dessert: Sacher Torte served with Apricot Mousse, Anglaise and Raspberry Caviar (I loved this dish so much that I got a second serving of it!)
Mignardises
