Skip to main content

Jolly University 2015 Goes To UST

Last Tuesday, Jolly University held a cooking competition for three teams at the University of Santo Tomas (UST). The winning team will then join the Jolly Boot Camp and eventually compete with the other winning teams from other colleges and universities in Metro Manila.



While the competing teams from UST are busy in the kitchen, Jolly University invited some experts to share some knowledge and tips that will help them in their chosen field later on.

Ms. Jasmine shares her knowledge about wine, the varietal of grapes, how wine is made, and other pertinent info.



There's also a representative from Solane who gave safety tips and the proper use of Solane cooking gas. This is very important to the HRM students since they will be working in the kitchen where safety is a number one concern.


Appetite Magazine's Ms. Nina Daza- Puyat also graced the event and reiterated the need to promote our local dishes.








Comments

Popular posts from this blog

Michelin Star Dining at Putien, Pavilion KL

Michelin Star restaurants are suddenly multiplying especially in the Southeast Asean region with lots of homegrown restaurants getting the international recognition it deserves. One such restaurant is Putien,  whose dishes can be traced back to Fujian, China. Putien was awarded a 1-Star Michelin in 2016, this was in Singapore where the restaurant originated. It has then expanded with several restaurants in SG and in other countries such as Malaysia, Indonesia, Hong Kong, Taiwan, and China.

RECIPE: TKG's Pan-Grilled Maya-Maya With Calamansi Butter Sauce

I chanced upon some fresh-looking Maya-Maya being sold near my daughter's school today so I bought some. I don't really have a dish in mind when I bought it. Maybe fried, sinigang ... And upon checking the fridge and pantry (no more olive oil), I decided to marinate the fish in calamansi to remove the fishy taste. I pan-grilled the fish being careful not to burn it. Then I minced some garlic, cooked it in butter, added some salt and poured the sauce on top of the fish. And its ready to eat. And oh, I also steamed some cauliflower as a side-dish. Bon appetit!

RECIPE: TKG's Brownie Balls with Cointreau Infused Cranberries

We may still be quarantined inside our homes but that doesn't mean we have to let go of our love for food. And if there's something positive that happened in our new normal, I'd say that most people (including me) have discovered the simple joys of spending more time in the kitchen. Here's my take on a classic brownie recipe made special with Cointreau.