We had an open house for our Superior Diploma Course last October 12 in Global Academy Makati. We invited our graduates and students who would like to know more about our new course and we are grateful to everyone who attended.
Chef Brando welcomed our participants and shared some words of wisdom about the benefits of learning modern cooking to be able to keep up with the growing culinary trends. Chef Vic proceeded to build on what Chef Brando said by showing our attendees how they can manipulate different food groups and elements to have a different kind of dining experience.
I believe that his sangria and watermelon “tuna” sashimi truly gave our audience a unique experience with food. The sangria was served as a sphere that explodes with the flavor of the alcoholic beverage in your mouth. For his second demo, Chef Vic compressed watermelon slices with different japanese flavors and made this his mock tuna sashimi. To complete the dish he added wasabi sorbet done using a pacojet and soy sauce powder. It was amazing to see how deconstructed elements added such a unique twist to a classic dish. His final demo was made using sous vide techniques. He showed how you can sous vide not only beef and potatoes but also his hollandaise sauce. The end product was tender and evenly cooked meat and potatoes and attendees with very happy tummies.