New chefs

SIX months might be so short a period for students to learn everything about culinary, but nine graduates of the Islacare Inc. had proven their technical chops in cooking last Friday.

The graduates who were in a six-month training under the world-class chefs -- Chef Jaime Marquez, Chef Ramon Abalos Jr., and Chef Alexander Bumanlag -- have finally joined the league of new chefs, as they showed off what learnings they have mustered in the culinary school in a graduation cum simulation activity held last week, featuring a Japanese cuisine in a school-turned-restaurant set-up.

Impressively, they'd prepared Japanese dishes that were good enough to tickle the palates of the master chefs (who also their happened to be their teachers) and the guests who were treated to a gastronomic lunch, although there were few things that were brought up to hush up their skills as they join the culinary world sooner.

Foods they served included Miso Soup, Surf and Turf (comprised of chicken terriyaki, squid, shrimp tempura, paired with spinach and slices of boiled squash), and Banzai for dessert, a mouth-watering cake topped with a dollop of cream witg green tea plus another green tea ice cream on the side.

It was also a sort of send-off for the graduates of batch 55 since the moment they step out of the culinary school, there awaits opportunity that each of them needs to strive hard to get in.

Michelle Quirante, account officer of Islacare Inc., said they have produced over 500 graduates since they started operating in Davao City for almost six years.

Islacare Inc. is an affiliate of one of the country's popular culinary schools, Most Institute Culinary School, which operates in Manila, Angeles, and Cebu.

Its Davao campus, she said, has in-house chefs who work in five-star and international hotels who come home to the city to share their culinary prowess to Dabawenyos.

"We ensure the quality of our graduates," she said. "We also have consultants and visiting chefs."

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