DAVAO City is seeing the birth of new talented chefs as a new group of students complete their Diploma in Professional Culinary and Pastry Arts at the Center for Asian Culinary Studies - Davao City.
The young chefs had their repertoire meal on June 13 to 16, 2018. The meals were to an esteemed panel of judges comprised of foodies, chefs, and restauranteurs in Davao City. Among the judges were Richie Ferrazzini, owner of Belito's Garden; Gina Esperanza Ellorango, owner of Frag Kaffee; and Juan and Rica Gadi of Skaler and Bankyard Burgers.
Also dining with the judges are Chef Gene Gonzalez, CACS founder and an acclaimed chef, together with Chef Jun Jun de Guzman, Chef Toto Erfe, Chef Gino Gonzales,
and Chef Francis Roman III.
The first group, Team 2, prepared dishes inspired by favorite Filipino street food, which are turned into haute cuisine. The team is composed of Jered Dee Beldua,
Cerwin Mikael Borromeo, Vincent Joseph Catedrilla, and Karla Cathleen Gomez.
Team 4, which presented their food on the second day, prepared dishes that takes inspiration from the 11 tribes of Davao City. The group's members are Ray Anthony Jo,
Michael John Louie Maghuyop, Irish Fuentes, Gem Bryl De Paz
On the third day, Team 1, presented upscaled version of Tausug dishes. Rasheed Palma, Alexander Lim, Riza Jane Tagahanan, and Pauline Jessica Lastra.
Lastly, Team 3 presented meals modern western cuisine on the last day of the repertoire meals. The team is composed of Marcel Andro E. Valles, Khaled P. Sayre,
Maria Mikhaela N. Arañas, and Paulo Martir.
It was really a pleasant meal with the students and chefs of CACS. Some were still rough around the edges while others really put out a great meal. The young chefs really showed skill and potential in their repertoire meal.
It is not too late to become a chef. You can enroll in their Diploma in Professional Culinary and Pastry Arts and hopefully put up the restaurant and cafe you want in the near future. Classes are scheduled on Thursday, Thursday, and Saturday from 4 p.m. to 10 p.m. For details call us at: (082) 282-8373. Like them on Facebook: Center for Asian Culinary Studies Davao.
Street Feast: Streat Food Fare turned Haute Cuisine by Team 2
| On the table: | Bread rolls paired with herb-infused butter, Gougeres filled with smoked herring pate, Spiced kattlecorn with fried pig’s ear and peanut |
| Amuse bouce: | Soymilk panna cotta with vanilla demiglace reduction and basil-mint pearl |
| Salad and appetizer: | Fried pork rinds topped with carnitas and cebolla en escabeche |
| Seared Tuna with seaweed salad, smoked cured egg yolk, and ginger-cilantro foam | |
| Chicken kokorec tartlettes with sauce Robert | |
| Green mango sorbet with bagoong caramel crumble | |
| Soup: | Cream-based fertilized duck egg soup with spiced pate feuilletee |
| First course: | Grilled stuffed baby squid on shrimp and vegetable fritters with saffron veloute and sauce diable Escoffier |
| Entremet: | Kalamansi and kiat-kiat sorbet with mint caviar |
| Second course: | Glazed quail on black pudding and truffle polenta mash with sauce chasseur and tamarind jus |
| Dessert: | Banana mousse, jackfruit gelee, and sesame dacquoise petit gateau with salted coconut caramel sauce and ice scramble gelato |
| Pralines: | Dark chocolate praline with salted egg cream, White chocolate praline with melon-rum center |
| On the table: | Salvaro and Focaccia withTuba Muscovado dip, and ginamos-kangkong cream dip |
| Amuse bouche: | kukos and kalamansi–annatto confit of tinuug no kasilo ( roasted sweet potatoes) with fermented dried fish |
| Appetizer: | Fried camote tops with sauteed bamboo shoots and native chicken and frog sausage and sous vide quail eggs |
| Soup: | Native chicken consome with Tinu (spicy coconut) souffle |
| Salad: | Sea Greens salad composed of lato, guso, lukot, sunlutan, suwaki, and kiyampaw with salted duck eggs, green mango, and tambis |
| First course: | Grated corn risotto with spicy tuna and braised milt) |
| Palate cleanser: | Dayap, Kalabo (native oregano), and Sirapat (native mint) sorbet Second course: Bamboo cooked rice with crabfat, topped with roasted beef landang and fresh pomelo, with sauce bordelaise |
| Dessert: | Banana Blondies topped with Durian Mousse and Pandan Infused White chocolate, and Caramel coconut gelato on Rice tuile with peanut coffee sauce) |
| Pralines: | Jackfruit praline, roasted jackfruit seed praline, and white chocolate marang ganache filled praline on Remat (coconut polvoron). |
| On the table: | Baulo bread |
| Amuse bouche: | Beef Bacon wrapped Kurma sauce |
| Appetizer: | Sea urchin Risotto topped with fresh Uni |
| Soup: | Tiyula Itum Consome (Consomme flavored with charred coconut, beef and lemongrass) |
| Salad: | Vegetable terrine |
| First course: | Tiyapa Ista with Lemon Butter sauce (Grilled Samaral with Tausug aromatics in banana leaves) |
| Palate cleanser: | Guyabano SorbetSecond course: Piyassak (Caramelized Coconut Goat Curry) |
| Dessert: | Glutinous Rice Mousse with Mascuvado Coconut layer with Lemongrass ice cream and mango compote |
| On the table: | Rye Loaf and Grissini with Caramelized Onion & Bacon Dip |
| Amuse bouche: | FoieGras Aspic on Potato Crisps topped with Crispy Duck Skin |
| Appetizer and salad: | Seared Scallops with citrus Beurre Blanc served with Salad |
| Soup: | Black Bean Soup with Pico de Gallo |
| First course: | Sauteed Grouper with Potato Galettes in caviar cream |
| Sorbet: | Mulberry Chardonnay SorbetSecond course: Sous Vide Beef tenderloin with Cauliflower cous cous in Cognac Glace de Viande |
| Dessert: | Warm apple pudding with salted caramel sauce served with sweet potato ice cream |
| Pralines: | Pistachio Dark Chocolate, Macadamia Coconut White Chocolate, Served with Hot tea |