PRESS RELEASE:
Professional Academy for Culinary Education (PACE) recently participated and got awards in the recently concluded and highly anticipated, international culinary competition "2014 Philippine Culinary Cup."
PCC is not just the usual culinary competition wherein the judges will choose the top 3 amongt the competitors. True to its progressive and internationally aligned judging, PCC judges will rate the final work based on strict criteria and the final score will be the basis of what level the award will be. Judges are composed of international chefs, restaurateurs and educators.
THE KITCHEN GODDESS EATS
Showing posts with label chef. Show all posts
Showing posts with label chef. Show all posts
La Paire Parfaite
The Perfect Pair
A couple of days ago, I and two other bloggers friends were invited by Le Cellier for a gourmet lunch at Aubergine Restaurant in BGC. I've been hearing a lot of great things about Aubergine Restaurant for years now but I still haven't found the time to visit until now, and I have to thank Le Cellier for that.
Aubergine has been around for a decade and if you're familiar with BGC, you'll recall that there's just a handful of buildings in that area during that time. I believe that this is one of the few restaurants in BGC that witnessed the changing scene in the area.
Culinary Institute of Aristocrat
Along with the Openrice.ph Team and another blogger, we got invited to observe an ongoing class at the Culinary Institute of Aristocrat in Malate. The culinary school is just at the back of Aristocrat Restaurant if you're wondering where its located.
SPOTLIGHT: Chef Edgar Grajo
I met Chef Edgar during Fishta's Event at the World Trade Center. It was my first time to attend a live cooking demo and at the same time I was also covering the event. He prepared three different dishes using Pampano Fish.
Let's Go to the Market
This article is from inquirer.net- http://showbizandstyle.inquirer.net/lifestyle/lifestyle/view/20090610-209812/Best-markets-Chefs-reveal-their-secrets
Best Markets? Chefs Reveal Their Secrets
MANILA, Philippines – Have you ever wondered where top chefs buy ingredients to create fabulous dishes? Where do they source their mussels for bouillabaisse and live shrimps for jumping salad?
Chefs know exactly where to go for fresh seafood, imported meats and hard-to-find vegetables and herbs. They love to scour weekend markets and international aisles in supermarkets for food products that will jazz up their masterpieces.
Inquirer Lifestyle asked noted chefs to share their favorite sources of food products.
David Pardo de Ayala, corporate chef of Discovery Group of Hotels
Meat: Werdenberg, Bacchus and Alternatives Food Corporation for US beef, Wagyu beef and Kurobota pork
Veggies/herbs: Toscana Farms Tagaytay and Old Kano Farms Tagaytay, among others.
Local fresh seafood: Mayette Yulo Seafood Supply, JC Marine Inc.
Deli: Santis Delicatessen and Donau Deli in Makati
Fruits: Irene’s Fruit Supply, Evangelista St., Makati
Other shopping destinations: Assad Mini Mart for Indian Spices, Terry Selection for Spanish ingredients and Hatchin Cartimar for Japanese items
Carlo Miguel, Sala Bistro
Meat: I usually use imported so I go to Santis for Angus beef and Australian lamb, Bacchus Epicurie for US beef, Alternatives Food Corp. for Kurobota pork and Rustan’s Supermarket for Walton organic local pork
Veggies/herbs: Gejo Jimenez for farm fresh herbs and French beans, Santis for imported veggies and herbs form Australia
Seafood: Seaside market in Baclaran for fresh local seafood, Mida for imported seafood, Santis for some specially imported seafood, and Boots Moyer for caviar
Deli: Terry Selection, Bacchus Epicerie and Santi’s
Fruits: Santis, S&R, Rustan’s Supermarket for imported and some local fruits.
Other shopping destinations: Salcedo Saturday Market for organic fruits, veggies and sometimes local Wagyu beef
Roland Laudico, Bistro Filipino
Meat: Salcedo Market for free-range organic chicken and our neighbors in Puerto Galera
Seafood: Seaside in Baclaran and Farmers Market
Veggies/fruits: Salcedo Market and Rustan’s Supermarket. We buy every two to three days to keep them fresh always.
Herbs: From our herb garden at home
Deli: Santis and Terry Selection. We love roadside markets whenever we go on road trips. We buy señorita bananas from Tagaytay, native garlic and shallots from Pangasinan, etc.
Glenda Barreto, Via Mare
Meat: Chicken and pork from SMC, Golden Acres and Monterey. Beef from Wendenberg and Monterey
Veggies/herbs: Werdenberg, Santis, Regalado’s and Shopwise
Seafood: Sofia’s Seafood, Neuk Seafoods
Deli/fruits: Jeds Marketing, S&R, Makro, Cash n’ Carry and Shopwise
Ed Quimson, Petra and Pilar, 21, Delimondo
Meat: My first choice for local product is always Monterey because I know their butchers and slaughterhouse are clean and the quality of meat is the best, especially the Magnolia chicken. I don’t usually trust chicken in the palengke (wet market), especially the unbranded ones. You’re not also sure about the beef, which can be carabao’s meat. Monterey is a bit more expensive but safer. For imported meats, I use Alternatives Food Corp., where they have the Snake River Farm, the best meat in the US. I also go to Farmers Market.
Veggies/herbs: Toscana Farms, Tagaytay, and Farmers Market. I also have a suki (regular) at Edsa Central, which, for me, is an absolutely fantastic place to buy vegetables. Even if it’s a bit expensive, I know it’s always fresh. The eggplant is always shiny and wrinkle-free.
Seafood: Farmers Market, but for hard-to-find seafood I go to Seaside. If I have the time, I also go to Noynoy’s Seafood Market in Salcedo Market, Makati.
Deli: Definitely Delimondo! (Available at Jaka Bldg., Pasong Tamo, and Salcedo Saturday Market, Makati.) Especially the corned beef and the sausages
Fruits: Sungee for my durian. I go to Rockwell for their sweet fruits. It saves me the hassle of going all the way to Divisoria.
Tristan Encarnacion, Center for Culinary Arts, Manila, instructor
Meat: S&R for short ribs and baby back ribs
Veggies/herbs: Farmers Market and Santis
Seafood: Farmers Market
Deli: I buy my cheese and sausages at Santis and S&R.
Fruits: Farmers Market. I go there five times a week. It’s complete.
Other shopping destinations: Groceries for other kitchen essentials; carinderia (eatery) and sari-sari stores for last-minute buys like cooking oil, bay leaf or patis (fish sauce).
Katrina Kuhn Alcantara, Cuillere Restaurant
Meat: Farmers Market. Beef and some fish are imported, like Chilean sea bass and cream dory from Vietnam
Veggies/fruits: Farmers Market. I also have a supplier from Tondo market who delivers potatoes, onions, garlic, etc.
Seafood: Farmers Market. I go there at least thrice a week.
Herbs: Tagaytay suppliers
Deli: Terry Selection and Werdenberg
Other shopping destinations: The bulk of my stuff is delivered. I still go to groceries to buy some food items.
Jay Gamboa, Milky Way, AzuThai, Cafe J, Cirkulo
Meat: US beef and pork from PTC Commercial Corp. (Vickie Choi, 0917-5210523); Wagyu beef from Alternatives Food Corp. (631-7228.)
Veggies/herbs: Tomatoes and peppers from Toscana Farms Tagaytay (0917-8932348); herbs from Gejo Jimenez (0917-8108293); and lettuce from Golden Acres (0917-5205564)
Seafood: Mida Foods (0917-8426432) and Seaside Market in Baclaran
Deli: Santis, Terry Selection and Tierra (0928-5555763)
Fruits: Sungee
Other shopping destinations: Most of our items are delivered, but I like to go to Farmers Market to check out what’s in season.
Vicky Pacheco, Sentro and Chateau 1771
Meat: Tenderbites Unimart for premium flavor, tenderness and quality
Deli: Santis for completeness, variety, consistency and location
Fruits/veggies/seafood: Farmers Market always!
Other shopping destinations: Unimart grocery forever! For artisan products, I go to Sidcor Sunday Market, Lung Center, QC. When I want to know the latest, I go to Salcedo Saturday Market.
This article is from inquirer.net- http://showbizandstyle.inquirer.net/lifestyle/lifestyle/view/20090610-209812/Best-markets-Chefs-reveal-their-secrets
Best Markets? Chefs Reveal Their Secrets
MANILA, Philippines – Have you ever wondered where top chefs buy ingredients to create fabulous dishes? Where do they source their mussels for bouillabaisse and live shrimps for jumping salad?
Chefs know exactly where to go for fresh seafood, imported meats and hard-to-find vegetables and herbs. They love to scour weekend markets and international aisles in supermarkets for food products that will jazz up their masterpieces.
Inquirer Lifestyle asked noted chefs to share their favorite sources of food products.
David Pardo de Ayala, corporate chef of Discovery Group of Hotels
Meat: Werdenberg, Bacchus and Alternatives Food Corporation for US beef, Wagyu beef and Kurobota pork
Veggies/herbs: Toscana Farms Tagaytay and Old Kano Farms Tagaytay, among others.
Local fresh seafood: Mayette Yulo Seafood Supply, JC Marine Inc.
Deli: Santis Delicatessen and Donau Deli in Makati
Fruits: Irene’s Fruit Supply, Evangelista St., Makati
Other shopping destinations: Assad Mini Mart for Indian Spices, Terry Selection for Spanish ingredients and Hatchin Cartimar for Japanese items
Carlo Miguel, Sala Bistro
Meat: I usually use imported so I go to Santis for Angus beef and Australian lamb, Bacchus Epicurie for US beef, Alternatives Food Corp. for Kurobota pork and Rustan’s Supermarket for Walton organic local pork
Veggies/herbs: Gejo Jimenez for farm fresh herbs and French beans, Santis for imported veggies and herbs form Australia
Seafood: Seaside market in Baclaran for fresh local seafood, Mida for imported seafood, Santis for some specially imported seafood, and Boots Moyer for caviar
Deli: Terry Selection, Bacchus Epicerie and Santi’s
Fruits: Santis, S&R, Rustan’s Supermarket for imported and some local fruits.
Other shopping destinations: Salcedo Saturday Market for organic fruits, veggies and sometimes local Wagyu beef
Roland Laudico, Bistro Filipino
Meat: Salcedo Market for free-range organic chicken and our neighbors in Puerto Galera
Seafood: Seaside in Baclaran and Farmers Market
Veggies/fruits: Salcedo Market and Rustan’s Supermarket. We buy every two to three days to keep them fresh always.
Herbs: From our herb garden at home
Deli: Santis and Terry Selection. We love roadside markets whenever we go on road trips. We buy señorita bananas from Tagaytay, native garlic and shallots from Pangasinan, etc.
Glenda Barreto, Via Mare
Meat: Chicken and pork from SMC, Golden Acres and Monterey. Beef from Wendenberg and Monterey
Veggies/herbs: Werdenberg, Santis, Regalado’s and Shopwise
Seafood: Sofia’s Seafood, Neuk Seafoods
Deli/fruits: Jeds Marketing, S&R, Makro, Cash n’ Carry and Shopwise
Ed Quimson, Petra and Pilar, 21, Delimondo
Meat: My first choice for local product is always Monterey because I know their butchers and slaughterhouse are clean and the quality of meat is the best, especially the Magnolia chicken. I don’t usually trust chicken in the palengke (wet market), especially the unbranded ones. You’re not also sure about the beef, which can be carabao’s meat. Monterey is a bit more expensive but safer. For imported meats, I use Alternatives Food Corp., where they have the Snake River Farm, the best meat in the US. I also go to Farmers Market.
Veggies/herbs: Toscana Farms, Tagaytay, and Farmers Market. I also have a suki (regular) at Edsa Central, which, for me, is an absolutely fantastic place to buy vegetables. Even if it’s a bit expensive, I know it’s always fresh. The eggplant is always shiny and wrinkle-free.
Seafood: Farmers Market, but for hard-to-find seafood I go to Seaside. If I have the time, I also go to Noynoy’s Seafood Market in Salcedo Market, Makati.
Deli: Definitely Delimondo! (Available at Jaka Bldg., Pasong Tamo, and Salcedo Saturday Market, Makati.) Especially the corned beef and the sausages
Fruits: Sungee for my durian. I go to Rockwell for their sweet fruits. It saves me the hassle of going all the way to Divisoria.
Tristan Encarnacion, Center for Culinary Arts, Manila, instructor
Meat: S&R for short ribs and baby back ribs
Veggies/herbs: Farmers Market and Santis
Seafood: Farmers Market
Deli: I buy my cheese and sausages at Santis and S&R.
Fruits: Farmers Market. I go there five times a week. It’s complete.
Other shopping destinations: Groceries for other kitchen essentials; carinderia (eatery) and sari-sari stores for last-minute buys like cooking oil, bay leaf or patis (fish sauce).
Katrina Kuhn Alcantara, Cuillere Restaurant
Meat: Farmers Market. Beef and some fish are imported, like Chilean sea bass and cream dory from Vietnam
Veggies/fruits: Farmers Market. I also have a supplier from Tondo market who delivers potatoes, onions, garlic, etc.
Seafood: Farmers Market. I go there at least thrice a week.
Herbs: Tagaytay suppliers
Deli: Terry Selection and Werdenberg
Other shopping destinations: The bulk of my stuff is delivered. I still go to groceries to buy some food items.
Jay Gamboa, Milky Way, AzuThai, Cafe J, Cirkulo
Meat: US beef and pork from PTC Commercial Corp. (Vickie Choi, 0917-5210523); Wagyu beef from Alternatives Food Corp. (631-7228.)
Veggies/herbs: Tomatoes and peppers from Toscana Farms Tagaytay (0917-8932348); herbs from Gejo Jimenez (0917-8108293); and lettuce from Golden Acres (0917-5205564)
Seafood: Mida Foods (0917-8426432) and Seaside Market in Baclaran
Deli: Santis, Terry Selection and Tierra (0928-5555763)
Fruits: Sungee
Other shopping destinations: Most of our items are delivered, but I like to go to Farmers Market to check out what’s in season.
Vicky Pacheco, Sentro and Chateau 1771
Meat: Tenderbites Unimart for premium flavor, tenderness and quality
Deli: Santis for completeness, variety, consistency and location
Fruits/veggies/seafood: Farmers Market always!
Other shopping destinations: Unimart grocery forever! For artisan products, I go to Sidcor Sunday Market, Lung Center, QC. When I want to know the latest, I go to Salcedo Saturday Market.
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