Sunday, October 16, 2011

Chef Irma Policarpio

Kitchen Manager/Sous Chef

Chef Laudico Bistro Filipino

Chef Paul Samson

Co-owner

The Cookery

Mon Urbano

Chef Consultant/ Co-founder

MonDay Chefs Consultancy

Theodore Day Salonga

Culinary Consultant/ Co-founder

MonDay Chefs Consultancy

COOK Magazine Contributor

Giney Villar

Chef and co-owner

Adarna Food and Culture Restaurant

Saturday, October 1, 2011

AHA Joins the America in 3D Road Show

After American in 3D in Quezon City last March and in Baguio in July, the U.S. Embassy brought American in 3D featuring variety of events in Cebu on 16-18 September 2011 at SM City Cebu North Wing.

Events include Musical and Dance performances of American genres: blues, country music, hip-hop, Broadway, and modern day best hits. Free samplings of American food, information about US Visa application and how to study in the United States, and sort of Resume Fair of American companies.

One of the highlights of the show was the cooking demonstration featuring AHA President, Chef Gene Cordova.

Poster of invitation

Chef Gene, explaining the uses and advantages of Sous Vide Machine

Chef Gene preparing the Creme Anglaise

Preparing the blanched vegetables for the seared steak

On plating the poached pear in creme anglaise

AHA booth during the 3-day event

AHA Philippines Open Its Door for the Open House

On 1 October 2011, AHA Philippines hosted an open house. The event included the school and program orientation,campus tour and an interactive cooking demo by Associate Degree in International Culinary Arts student, David Laumond. The programme ended with a snack at Upper East, AHA Philippines' restaurant. The guests also received give-away and raffle prizes.

Mr. Dakila Fernando, Marketing Director, explains why AHA is your school of choice

David Laumond of Assoc 1 shows how he makes his version of pizza dough

Jazelle Carandang, one of the visitors helped the student chefs on preparing the pizza dough

Jazelle (middle) helps David Laumond (left) and Kevin Santos (right) in preparing pizza toppings

Laumond shows his perfectly baked pizza dough

Finishing the pizza

Mrs. Lina Cordova, Guidance Coordinator, on program orientation

Campus Tour

Snacks at the Upper East

Friday, September 23, 2011

HAPPY TUMMY

We started our Happy Tummy-Hawaiian BBQ stall at Midnight Mercato on September 9, 2011 with a starting menu of BBQ chicken, rice, macaroni and our famous SPAM Musibi.

Off the bat we knew that the SPAM Musibi was going to sell. The challenge was to get people to try something they never tried before. I knew that my food is good but one thing lacking on us were decorations and gimmicks.

As new vendors, we were still unsure on how many portions we are going to sell. We aimed high for the first weekend. And we brought more than we expected.

Our location that night was next to two big sellers. Since the stalls are just small, the line over flowed and our view was blocked but the second day was better. We put more decorations that caught the attention of the visitors.

This 2-week experience has been amazing. Being a business-minded person, I really enjoy doing things like this. I am planning to continue this venture until mid next year as this will be a great source of income.

I am very thankful for the opportunity to showcase my talent at Midnight Mercato. This has been my dream for many years now. Now the opportunity is here, I will not give up until I hit it big!

FUTURE CHEFS SPEAK OUT