Saturday, April 05, 2008 Fantastic 4th By Janette Teves Mom-about-town
JUST like the dynamic superheroes "Fantastic Four", the 4th and latest batch of graduates from the prestigious Center for Asian Culinary Studies (CACS) Davao's Certificate Program in Cooking and Baking Skills successfully worked as a team and emerged victorious during the recent culminating activity held at The Venue.
The affair aptly dubbed as the "Fantastic 4th" Legacy Buffet was attended by 160 supportive family and friends of the 25 culinary students.
The Certificate Program in Cooking and Baking Skills is a 20-day, 28-session equivalent course handled by instructors from CACS Manila Chef Eliseo "JunJun" De Guzman Jr. and CACS Davao, Chefs Paddy Lascano and Booboo Carandang-Maramba.
Lessons cover all areas of basic kitchen skills; meat, fish, poultry and seafood fabrication; vegetables; pasta and other starch accompaniments and internationally accepted standards for baking. Menu planning and wine appreciation are also part of the program.
Heading the "Fantastic 4th" is Executive Chef Ma. Pilar "Lalaine" Delmo, mother of three, who owns and manages Dulce Manos Caf‚ located in Juan Luna St., Davao City.
Last month, we celebrated my sis-in-law Maricel's birthday/baby shower party at the cafe and absolutely loved the mouth-watering Crabs with Alavar sauce and Osso Bucco or Italian Braised Veal Shanks.
Lalaine efficiently led her culinary team as they prepared for the sumptuous dinner for several grueling days.
Joining her are Sous Chefs Franslome John Gabin (Cold Kitchen), Llowen Miraflor (Hot Kitchen), and Cristine Tan-Tumaru (Pastry Kitchen).
The impressive dinner buffet spread included yummy appetizers such as tuna and salmon sashimi, tekka, California and Manhattan sushi as well as Ceasar, Thai Pomelo and Kani Sarada salads.
The crab and squash soup was quite satisfying and a fitting introduction to the delectable main course dishes like Paella Alla Majorcana, Lengua Con Cetas, Menudo Sulipe¤a, Mediterranean Roast Chicken, Fillet of Fish with Pomodoro Sauce and Baby Back Ribs.
Lip-smacking Rib Eye with Demiglace or Bernaise Sauce and Leg of Lamb with Mint Jelly, Port Wine Demiglace, Orange or Guava Confit were the guests' favorites, too.
The well-loved pasta station served heaping portions of Canneloni with Anchovies and Spinach and Spaghetti and Fettuccini with sauce choices of Bolognese, Smoked Fish with Leeks, or Basil and Parmesan.
And, of course, who could resist the heavenly treats? The all girls Pastry Kitchen team whipped up an array of sinful desserts such as Strawberry Shortcake, Crepe Samurai, Kentucky Derby Pie, Carrot Banana Cake, Pistachio Sans Rival, Creme Brulee, Coffee Crumble Ice Cream, Dark and White Chocolate Truffles, Lemon Poppy Seed Cake and New York Cheesecake.
Other members of the "Fantastic 4th" are the following: Cold Kitchen Team-Elizabeth Gille, Ian Mark Cordero, Ma. Shiella Leilani Obispo and Sheryl Pilar; Hot Kitchen Team-Monalisa Arquiza, Liezel Penuela, Jan Vincent Hao, Edison Tai, Grace Divinigracia, Bituin Chin, Anthony Embudo, Maria Perpetua Arceyera, Pedro Paulo Angeles and Mary Ann Ma; and Pastry Kitchen Team-Myra Tan, Irene Victoria Ravello, Apple May Orellanida, Agnes Porras, Genie Celini Nuevo, Arcelli Castillo and Kristine Gaisano.
The students, mostly composed of homemakers, entrepreneurs and professionals, are kitchen enthusiasts who have no time to take the full time professional culinary program.
With CACS Davao's hands-on certificate program, they are now proudly equipped with the necessary basic skills, tools and techniques in cooking and baking.
Center for Asian Culinary Studies (CACS) Davao is at Holiday Gym and Spa Complex, F. Torres St., DC/Tel. 3002992. Website: www.cacschef.com. E-mail: cacsdvo@gmail.com.
