Amuse Bouche: U.S. Scallop, Sear Urchin, Tomato
Bread Service: Pumpkin Parker Rolls, Cornmeal and Jalapeno Bread, U.S. Walnuts, California Raisins and Rye, Flat Bread and Herbed Philadelphia Cream Cheese Butter
Soup: Textures of Pumpkin
Salad: Prawn, Apple, Avocado paired with 2011 Beringer Sauvignon Blanc
Fish: Salmon, Sugar Beets, Micro Greens
Poultry: Ballotine of U.S. Chicken Leg Quarter Foie Gras, California Raisins, Corn paired with 2011 Beringer Chardonnay
Palate Cleanser: Peach, Bourbon, Mint
Main: Braised U.S. Short Ribs in Beringer Cabernet Sauvignon Raspberry Demi Glace, Potato Pave, Sauteed Mixed Baby Carrots paired with 2011 Beringer Cabernet Sauvignon
Pre-Dessert: Philadelphia Cream Cheese, Lime, Berries
Dessert: Chocolate, Cookies, Peppermint
This is the best decorated Cafe Operations I have attended this year. I felt like a was transported into another place after I stepped foot on the stairs leading up to the 2nd floor of Global Academy Makati. I absolutely love how they personalized a lot of the decor, menu and table setting. I truly was very impressed.
Congratulations to all our Students and Chefs for a job well done!
Smoked Salmon with soft scrambled egg, chive and dill cream
Shrimp Bisque Cappucino
Tuna Nicoise with Bagna Cauda Dressing
Limoncello Spheres with Raspberry Sorbet
Ravioli: Hand rolled pasta filled with Short Rib of Beef, Mushrooms, Spinach and finished with Parmesan Cheese and Truffle oil
Pizza: Tomato, Mozzarella Cheese, Slab Bacon, Basil and Caramelized Onions
Porchetta: Boule, Crisp Pork Belly, Lemon Aioli, Pickled Apple Slaw, Potato Chips
Lemon, Hazelnut and Milk Chocolate Eclair
Orange and Saffron Panna Cota with Ginger Crumble
Thank you token: Macaron (Rose and Lychee, Salted Caramel & Violet) Pralines (Passion Fruit, Apricot and Thyme and Lime tahiti) and Brownie & Gimauve
Name: Pamela Dyan DC Tamayo
Course and Batch #: GD, Batch 14
Internship venue: Bellevue Manila Hotel
One of the best things one can experience in this lifetime is to finally realize what you really love to do. For Pamela Dyan Tamayo, a Grand Diploma student of our school, this realization became more vivid when she had her internship at Bellevue Manila Hotel. “I learned not only to do great in the kitchen but also to have fun in the kitchen. I love my chosen career. I feel good about myself because I can actually do something great.”
Undeniably, she now found herself on the right track of her career and she’s definitely very happy about it. In her internship journal she confessed, “It’s really different when you love what you do. It makes working easier & keeps me happy.”
Excerpts from her journal:
-Mixed macaroni batter, filled with pastry cream & designed cream puffs, mixed brownies batter, assembled assorted fruit tartlettes, assembled mini walnut pies, set up dessert table, assembled blueberry panna cotta
-Finished off assorted ensaymadas (plain, ube, leche flan, chocolate), assembled assorted fruit tartlettes, baked double choco crust and cheesecake, baked leche flan, made blueberry cheesecakes
-Assembled assorted fruit tartlettes, made 2 different kinds of cheesecakes, finished cronuts, made “Patrick Surprise” cake, finished off mini ensaymadas, made red velvet cakes, baked double choco cookies
“It’s difficult to work in a place where you don’t feel welcomed/loved. I’m happy that Bellevue chefs made me feel at home. They taught me to work happily.”
“I still want to learn more and get more experience. I can honestly say that I know someday, I will be a great pastry chef.”
Name: Ramil G. Mendoza
Course and Batch #: GD, Batch 5
Internship venue: Chef Laudico Group of Company
It is but natural for our students to feel either excited or a bit scared at the start of their internship. As for Ramil G. Mendoza, a Grand Diploma student who had his internship at Chef Laudico Group of Company, he described his exact initial thought as he started his internship in his journal as this, “I was quite insecure and apprehensive on what’s ahead because we are always reminded that school laboratory activities are different from the actual work.”
As his internship journey goes on, he started to feel fulfillment by just seeing the products he made in the freezer before they get to be delivered or served to their customers. He also became much more excited as each day passed and became very appreciative of his everyday learning. In his journal he wrote,” Excitement always triggers me to really focus on the techniques and discipline, which are handed to us freely in the commissary.”
Excerpts from his journal:
-On my first day, I was assigned to assist my head chef in baking house specialty cakes.
“My first task was to mise en place ingredients for the cream cheese mousse. The chef on duty eventually told me to make the whole recipe. With the help of my fellow interns and chef on duty, I was able to finish the recipe the way it should be.”
-I assisted other interns in preparing the base for the cakes and later in the afternoon, I helped our head pastry chef make pralines.
-Usually, Sundays are inventory day, checking stocks and products for replenishment for the different outlets.
-The first hour was spent cleaning our station and washing utensils to be used in making our products. In the afternoon was the actual production of products
- Prepared and baked “Barako Bars”, a new item we made for the catering services
-Truffles day. First, weigh the chocolates into standard weight then rolled it in a chocolate ganache then let it dry in cocoa powder.
-Glazed cheesecakes and later on, packed for delivery to outlets.
After almost 4 months of on-the-job training, he ended up realizing this, “I would like to further my studies in pastry arts and thereafter, I can decide on which path to take in terms of making this passion into a fulfilling business venture.”
We have already sent clothes, rice and bottled water to Eastern Samar. The money we have collected will be used to purchase medicines that are badly needed so if you would still like to help, please feel free to do so. We will donate the medicines thru the St. Scholastican sisters who run the Divine World Hospital, the only functioning hospital in Tacloban.
We had our annual Chefs dinner last month in Sensei in BF. Sensei is owned and headed by Chef Bruce Ricketts. Chef Bruce is one of the youngest yet most creative and talented Chefs I have come across and his restaurant serves modern japanese fusion cuisine. His cooking is not for everyone especially if you like traditional japanese food BUT keep an open mind and you’ll be amazed at what he can do.
Here are some quotes from the Chefs that night:
“Pleasantly interesting combination of flavors.” — Chef Vic Sanchez
“Inventive and refreshing take on non traditional Japanese cuisine.”–Chef J Saycon
“Creative Japanese food.”–Chef Gerd Gendrano
“I wasn’t prepared to experience the unexpected, afterl all how else can Japanese food surprise me after all these years? However, Sensei was a welcoming surprise–flavors unapologetically combined by the young chef boldly set before experienced tastes. My favorite was the chutoro, negi, garlic, pineapple and kangkong combination”–Chef Brando Santos
Open to all Global Academy Students & Alumni!
For more details, please contact Ms. Irma at 0917-8265424 or email firstname.lastname@example.org
Last day of Registration is November 12, 2013.