Being the new scene-stealer in the culinary school trade in the country, they are so much aware of the need for the growing demand for well-trained chefs. Maybe you are thinking of getting a Culinary degree but are confronted with doubts where you will go after the training. Some people might assume that the goal of any culinary student is to become a chef. While many culinary grads do take this career path and assume positions on five-star hotels, grand cruise ship lines and top of the line fine dining restaurants, many other options are available. On the list are going into catering, might be made into a good cook-book editor for those with a flair for writing, work as a food service manager, discovered as a Pastry chef while some do well in owning a specialty food shop.
MCA was formed by a dynamic trio, young yet have excelled in their own individual fields even before the thought of putting up the school have been conceptualized. They share a common belief that the gauge for a culinary school's growth can only be found in the quality of graduates they will produce, and how they will fare in the tough food service and food retail market. Who knows, in a year or two, we might see one of their students to be next to Gordon Ramsey or as a contender in Iron Chef!
the traditional ribbon cutting ceremony was done by Chef Dino. Prior to that we were introduced to some of the staff and the chefs of the school and with a short video and a list of activities for the said event were presented, which had us bursting bubbles. Let me share you a short video as a teaser to what MCA can offer.
After which, we were led to the next room where we met Chef. Armed with a "thingamajig" from Thailand, and his personally designed fruit carving knife, he gave us a demo of how to carve a flower design on a watermelon. This is one of the workshop the school offers to culinary students and to those who wants to do workshops without intending to have a degree in culinary, like me...
The tour then was followed by a quick workshop on cheesecakes. Chef Kevin Mize is the instructor who have studying and working with a gamut of cheesecake recipes, who even posed up a challenge if we can think of an ingredient he haven't tried with cheesecakes. He is so amazing even with our own fruit, joking even of telling us the forty Filipino words that he knows are mostly names of foods. You catch him at Mercato Centrale on weekend nights and check out his unbelievably perfect cheesecake creations.
We were blessed with not only the knowledge of how simple yet complicated making a cheesecake can be, but also tasting unusual desserts. I did find his procedure different from the ones I use and see on the internet. But his is more creamy but not "liquidy", stiff but not rock hard, and crumbles perfectly when ran with the fork. Funny how he managed to build up tons of recipes for cheesecakes and we were able to taste three of them.
Moving on with but more grubs, we head to the top floor, Airstrip, as it is called. And low, a circumferential view of Taguig and Makati is upon us.
|Seafood Salad with Fish Crackers|
|Chicken Eggplant Roulade with Napoleon Sacue|
|Dulong on Sticky Rice|
|Seasalt Truffles for Dessert.|
Do check out their list of courses to see how they differ from other Culinary schools here. Where can you find a culinary school that has yoga classes under Physical Education for the Culinary Industry?
For more information about Moderne Culinaire Academy, visit their website or give them a call.
NB: Thanks Ms. Thei Palijo of Nufnamg for the invite!
Contact numbers: 02 622 9656 or 02 8438071