A showcase of culinary skills

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A NEW set of young chefs are set to make waves in the culinary scene of Davao City.

On October 14 to 17, 16 young chefs of the Center for Asian Culinary Studies-Davao (CACS) showcased their skills during their repertoire meal. Each meal highlighted various ingredients and cuisines giving the panel a different experience every night.

The panel, which was also joined by CACS president and chief executive officer Eugenio Ramon Gonzalez, featured some of Davao’s top restaurateurs, chefs, and foodies.

On the first day of the four-day repertoire meal Gilbert Kean Bongabong, Sheraishe Candelario, Nikki Joy Jone, and Mae Mariel Penaloza prepared a meal dubbed “Food of Love.” Their meal kicked off with a Nutty Pistachio Puffs with Pan Seared Foie Gras and Prawns for the appetizer, and Cheesy Cream of Broccoli Puree for the soup. For the first course they served Herb Crusted Salmon with Béarnaise sauce served with black olives and light cream garlic pasta while for the main course, it was the Filet Mignon in Mushroom Sauce with Rosemary Fondant Potatoes grilled asparagus. The meal capped off with a Caramel and Mango Mousse Cake with Chocolate Ganache, Cranberry Crumble, and Roasted Almond Ice Cream.

Steven Clyde Banal, Jane Marie Napoles, Harold James Ngo, and John Othelo Villadolid prepared a Mediterranean-themed meal, which started with a Garlic Frog legs with Sauce Chasseur and Grilled Vegetable and Head Cheese Salad for appetizer. For their soup, they prepared a Bouillabaisse served with rouille and sliced baguettes. Their main course was the Duck Breast Steak and Foie Gras with Sauce Bigarade and Balsamic Reduction served Sweet Potato Mash. For dessert, they served Custard Tart with Peaches and Mango, and Vanilla Bean Ice Cream, served with Lemon Macaron, Dried Italian Meringues, Roasted Pistachio, and Edible Flowers.

On October 16, Roland Bornales, Jason Brian Hementera, Kaori Masubia, and Courtiney Magandam prepared a meal dubbed “Un Voyage Inoubliable - An Unforgettable Journey.” Their repertoire meal began with Potato Cups topped with Spicy Duck Sausage in Cheesy Potato Cream. Served next was the soup -- Creamy Crab Meat and Cauliflower Soup. For their first course they served a Crepe Smoked with Boursin and Basil in Sauce Béarnaise. Then for the second course, it’s Chicken with Asiago Polenta and Truffle Mushroom Paste. For the main course, they served the Slow Cooked Braised Lamb in red Wine Sauce. For dessert, the group prepared Chocolate Treasure Box with Strawberry Cake topped with Mocha Mousse drizzled with white chocolate sauce and vanilla almonds ice cream.

The last group, composed of Joshua Jelo Budac, Steven Thomas Co, Andrew Karlo Gomez, and Eldon Vida prepared a repertoire meal dubbed “Minimalist Western Classic”. For their appetizer, they served the Jalapeño Spanish Paprika Deviled Eggs while their soup course is the Pea and Spinach Soup with Crème Fraiche. For their first course they served Lapulapu En Papillote with Tomatoes and Herbs and Lemon with Dill Butter Sauce. Chicken Vol Au Cous cous and Mico Greens with Pomodoro Sauce was served for the second course.

For the main course they served Baked Duck Breast Saltimbocca stuffed with Roasted Tomato Basil Cream Cheese with Orange Confit with Black Pepper Sauce and Roasted Mashed Squash. The meal ended with Pistachio Ice Cream on a Mini Durian Tart with a Dark Chocolate Mint Sauce Garnished with Salted Caramel Dome.

The future is bright for these young chefs as they take on the culinary scene. We wish them all the best!

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