The royal ChefTrue, cooking is an art that needs one’s utmost attention. Not merely to perfect but to finish preparing a dish. Though a particular dish warrants more than a keen eye and tastebud, the “perfection” of any dish speaks forth of how an individual seeks to convey his message through the dish he prepared. And at CACS, the love for food and the science that goes with it is enhanced to maximize a plethora of skills brewing inside an individual.
Foodie. Aren’t we all? From simple homemade cooked meals to street food finds and gastronomic pubs located everywhere, our foodie alter ego is always on the lookout for something new to add to our repertoire of flavours and food experience.
The recently concluded 3-day degustation dinner prepared by the student chefs from the Center for Asian Culinary Studies Davao Diploma in Professional Culinary and Pastry Arts Batch 5 proved to be a best avenue to discover the many reasons why being a foodie (and having a foodie alter ego) is the best thing there is.
In attendance during the 3-day degustation dinner and sat as panels were some of Davao’s known restaurateurs and local suppliers of fresh local produce, friends from the media, former students and two of the most loved chefs in the country — Chef Toto Erfe and of course, Chef Gene Gonzales.
Day 1: American Dream (Anglo-American)
Chefs in the making showcased the many flavour combinations of Anglo-American dishes that has since been a favourite of the world over. Chosen flavour combinations included familiar tastes and some others that tickled the palate. Their menu included a cauliflower soup with roasted asparagus and balsamic drizzle, filet mignon with diane sauce, cauliflower puree, roasted asparagus and baked baby potatoes and a kiwi lime sorbet to refresh the palate.
Day 2: Italian Breeze
Taking the panels to the streets of Italy, the student chefs explored the many gastronomic offerings of Italy with the help of local ingredients. The fusion proved that diverse texture and flavour can work — the exposition of which gave the ingredients a new light in terms of taste. Their menu included an Italian Loaf served with pesto mango dip, smoked scallops with ginger chive pesto and lemon butter sauce and dark chocolate with creamy durian filling praline.
Day 3: 7107 – A Homage to Local Techniques and Ingredient
This was very close to home. The student chefs decided to pay homage to the many delectable ingredients we have. It was more like a trip down memory lane that enabled, not just the palate to reminisce, but the more so of the soul. Their menu included smoked native chicken with a chicken broth cooked in bamboo tubes, duck breast with Adlai and duck jus and popcorn ice cream with charred corn and panda cream.
Heartfelt gratitude to CACS Davao for allowing me to further enhance my taste buds and explore the many flavours of the world. Your invitation is not only for the chefs in the making to learn but more so, for us, sitting as panels, to further develop our understanding and love for food. Proud to be a #lakingCACS. Cheers!
For my latest food finds, follow me on Instagram @iamleebai and Facebook @theroyalchefeats. Happy munching, royalistas!
