Blog Post source: travelbarkada.com

On the 11th of March at 12 noon, the Northcote Social Club will put a twist to their usual spit roast sundays by hosting a Filipino Barbie, barbecue for those unfamiliar with Aussie slang. This event is just in good time with the Melbourne Food and Wine Festival being held in the month of March. The ‘barbie’, Australia’s most favourite past time, would be the quintessential way to discover Asia’s most unexplored cuisine.

With the collaboration of Filipino chefs from the Philippines’ top culinary school, the Centre of Culinary Arts (CCA, Manila), you’ll get a taste of authentic Filipino delicacies for 25$ a plate. The spotlight would definitely be on the lechon de leche, a suckling pig being slow cooked on a charcoal spit roast until the skin is crispy golden brown. The supporting acts to this beloved *lechon* will be just as tasty–*lumpia*, *kilawin*, *sisig* and *halu-halo* to name a few–ensuring that it is more fun in the Philippines.

This fiesta will be held at the deck of the NSC from 12 noon to 6 pm. So, be early. Either way, make a reservation (Contact: Bea 0450072770) and we’ll hold a plate for you. Come along and bring your family and friends because it does hold true that the more the merrier… until the food runs out.

The Northcote Social Club is located in 301 High St Northcote VIC 3070. How to get there: By train, take an Epping line train to Northcote Station. From the station turn right into Separation St and then right into High St. It is about a 5min walk from the station. By tram, take the number 86 Bundoora RMIT tram from Bourke St heading north. Get off at stop #32, one stop after the Northcote Town Hall. By car, NSC is situated on the corner of High St and Hawthorn Rd in Northcote.The Melways Reference is Map 30 F8.

Last January 22 of 2012, CCA Manila participated in the celebration of Chinese New Year with CHInoy’s Hao Bang 2012 event. CCA Manila gave away free tikoys and held live cooking demo featuring 2 Chinese dishes with a twist.

Orange Chicken with Peanuts

Ingredients:

• 2 lg. chicken breasts, boned, skinned and split
• 1 tbsp. soy sauce
• 1 tbsp. rice wine or dry sherry
• 4 scallions, cut in 1 inch pieces
• 1 tsp. fresh ginger, peeled and minced
• 1/2 c. orange juice
• 1 clove garlic
• 1/2 tsp. cornstarch
• 1/4 c. peanut oil
• 1/2 c. fresh snow peas
• 1/2 sm. red pepper, cut into thin strips
• 1/2 c. peanuts, roasted and chopped

Preparation:

• Cut chicken into 1 1/2 x 1/2 inch strips. Mix soy sauce, sherry, scallions, and ginger. Add chicken and toss well, set aside.
• Combine orange juice and cornstarch, set aside.
• Heat oil wok, lightly sauté clove of garlic to flavor oil, take out and proceed.
• Stir fry chicken until chicken loses color, add pea pods, red pepper, peanuts, stir fry 2 minutes. Stir orange juice mixture, add to chicken and stir fry until slightly thickened. Serve immediately.

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Pineapple Fried Rice

Ingredients:

• 1 cup small cooked shrimp

• 8 rings canned pineapple, drained

• 1/2 carrot

• 1 red bell pepper

• 1/2 yellow onion, chopped

• 1 green onion, white and green sections

• 1 – 2 tablespoons canned hot Japaleno peppers, such as Scarpone’s, or to taste

• 2 tablespoons oil for stir-frying, or as needed

• 1 teaspoon minced garlic

• 1 teaspoon minced ginger

• 2 cups cold cooked rice, scented jasmine or basmati if possible

• 1 to 2 tablespoons light soy sauce

• 1 teaspoon curry powder, or to taste (Indian curry powders, such as Madras, are good)

• Sugar, to taste

• Garnish as desired (see the recipe directions for suggestions)

Preparation:

• Cut the shrimp in half if desired. Cut the pineapple rings into wedges.

• Wash and grate the carrot. Wash the bell pepper, remove the seeds and cut into bite-sized chunks. Peel and chop the onion. Wash and finely chop the green onion. Chop the Jalapeno pepper.

• Heat a wok or frying pan over medium to medium-heat. Add the oil, rotating the pan so that it coats the bottom and sides.

• When the oil is hot, add the garlic, ginger and chopped Jalapenos. Stir-fry for 30 seconds, then add the onion. Stir-fry for 1 minute, then add the red bell pepper and the grated carrot. Add the pineapple and the shrimp. Stir-fry briefly.

• Add the rice, and cook for about 2 minutes, continually stirring and tossing until it becomes shiny. Stir in the soy sauce.

• Stir in the curry powder and sugar. Taste and adjust the seasoning if desired. Stir in the green onion or use as a garnish. Serve hot.

By Candice Ang

Parents, friends, fellow graduates, chefs, and school administrators, a pleasant morning to all of you!

Two years have gone by so fast. It seems like it was just yesterday when we first stepped foot inside the four walls of CCA, Manila – the very same place where we found ourselves lost one too many times in the numerous staircases of this institution. We are no longer the eager freshies who, when asked, “Why CCA, Manila?” answers playfully, “Coz I want to cook for the world!”

Today, dear friends, we stand before everyone here with our heads up high and feet sturdy on the ground as proud CCA graduates.

Let’s admit it. Our two years here weren’t all fun and games. We experienced both highs and lows, hardships and successes that were only achieved through blood, sweat, and tears – literally. I presume that everybody agrees with me that our time in CCA, Manila, which is about to end few purposeful hours from now, had made positive and significant difference in our lives. It was here that we first learned the whats, hows, and whys of the culinary world. It was in these very same walls that we first learned that no matter how hot the pressure gets in the kitchen, at the end of the day, ‘trabaho lang, walang personalan.’ And it was here that we learned that being a chef is never a glamorous job, that it takes a lot of perseverance, patience, and most importantly, passion to become one.

Behind this life-changing milestones, behind our precious gala jackets, behind the diploma that we earned, behind the proud faces of this year’s graduates – lie the hardships and sacrifices of people who were the silent partners in our lives. Those who willingly sacrificed for our education, those who graciously supported us through many years of uncertainties, those who persistently toiled even the worst scenarios that befell them in order to provide just the very best for us. Those people were always there for us, and even now as I stand before you, those people are with us now.

Ladies and gentlemen – I would like to introduce to you, with much love and pride, our dearest parents.

You are the same people who stood by our side no matter what. You believed in us despite the many frustrations and obstacles that loomed in our journey to success. I, on behalf of my colleagues, would like to offer you this special feat to each parent, to every father and every mother. You are who truly deserve this achievement and recognition because without your sweat, blood, and tears, we will not be here, and we will not be able to explore our love and passion for cooking.

Parents and guardians, on behalf of the graduates, I would like to express our most sincere, heartfelt gratitude to all of you. Fellow graduates, let’s all rise and show how much we truly appreciate our beloved parents’ unconditional love, undying support, and solid guidance with the biggest round of applause we can muster.

Let us also not forget people who have become our second moms and dads in our second home. Our instructors, who by their ultimate devotion, left no stones unturned to nurture our dreams, our ambitions, and our aspirations, our teachers who patiently educated us to our optimum capacity, the very same people who honed our passion, and thereby have played a vital role in helping us become who we are now. Chef instructors, faculty members, and CCA staff, accept our sincerest “thank you” to each and every one of you. We would not have reached this stage without all of your help. Graduates, let us also give a round of applause to our instructors, ates and kuyas of CCA, Manila.

At this point, I would like to thank the chef who taught me the importance of discipline, who is my role model in infusing an unending passion in culinary,  who pushed me to become a better student culinarian, and more so, a better person. I would not have gone this far without her utmost guidance: Chef Annalisa Mariano – my deepest thanks to you. Also, I would like to thank the chef who exposed me to reality, who pushed me to step out of my comfort zone to let me realize my capabilities, who took me under her wings completely, and most especially, who taught me that the title CHEF is earned, never given – Chef Mafe Traje Seva, my sincerest thanks to you. You both have become my second ultimate moms in this field.

Graduation is a mark of an end, but far more important, it is also a mark of a new beginning. Where we go or what we do next is entirely up to each of us. Let us keep the fuel of passion burning in our hearts with our feet firmly planted on the ground as we continue our journey to culinary excellence, just like what CCA, Manila has been instilling in us.

Graduates, let us all stand and offer our pins to our dearly beloved parents.

Candice Ang is a Diploma in Culinary Arts and Technology Management graduate from CCA, Manila last December 14, 2011. She won MLA Young Chef Pencil Box Culinary Challenge – 1st Place (Silver) last Chefs on Parade 2011 held at SMX Convention Center in Pasay City. For inquiries on the various activities and competitions our students are into, please call up 9942530/40 or visit www.cca-manila.com and be the first in the know.

By: James Andrian Bicaldo

Parents, relatives, friends, chefs, school administrators, guests, and fellow graduates. Good morning!

Starting today, we are going to embark on a new adventure in our culinary careers, and before we embrace the bright future ahead of us,  I would like to take this opportunity to give our heartfelt thanks to the people who made us complete and who made us equipped with the knowledge and skills we need in our chosen paths.

We will miss the student life in this institution. From day one up to this day, I would say, CCA Manila gave our lives a full 360-degree turn. Our lives definitely changed a lot – and it was the best experience we’ve had.

On behalf of this year’s graduating batch of December 2011, we would like to give our sincerest gratitude to the past and present members of the CCA Manila faculty who played a big part in our early moments at CCA Manila:  Chef Glenda Romero, for giving me my first hands-on experience of the kitchen during our Kitchen Discovery class. Chef Carol Lavin, for welcoming me in this institution during the admissions interview. To Chef Melissa Sison, Chef Trixie Hafalla, Chef Hlyton Le Roux, Chef Carla Aragon, Chef Joey Hererra, Chef Maimai Ote, and Miss Liza Morales – you all gave us a good headstart on our first three levels.

Chef Tim Abejuela, Chef Richie Custodio, Chef Raymond Diaz De Rivera, Chef Mira Cruz, Chef Angelica Atanacio, Chef April and May Martinez, Chef Apollo Pasia, Chef Davide Lombardi, Chef Rommel Paredes, Chef Jon Tin, Chef Marco Portugal, Chef Annali Mariano, Chef Ojie Reloj, Miss Lutchie Callanta, Monsieur Fadi, Chef Guia Angkaw, Chef Tony Atrill, Miss Kate Borja – thank you for the gift of wisdom and for your passion and dedication in making us ready for the world. Thank you for the vote of confidence in everything that we do.

Thank you for the constructive criticisms we received from all of you and the realizations that go along with it – we appreciate it, you only want what’s best for us. Thank you for making us realize the value of our work and for the guidance, patience, and friendship in the past two years.

If it weren’t for you, we will never get this far. We will always keep you in our hearts.

It is not enough to just thank the precious people of MRD – they are the people behind every ingredient and equipment we worked on during our laboratory activities. To Sir Mel, Kuya Gino, Kuya Rod, Kuya Tolits, Ate Beth, Ate Sabel, Miss Jolina – you all deserve our praises for the hardwork and committment you have shown us. Keep up the good work!

We are also thankful for the presence our CCA Blue Boys for assisting us in all that we do and the IT department, for giving us unlimited Wi-Fi service 7 days a week – you all made our lives a little easier.

To the Library and the Student Affairs Office – Miss Charmaine, Miss Jette,  Miss Marian, Kuya Ferds, Miss Wanda, Miss Betty and to the Registrar’s Office – Miss Pilar Herbolario, Miss Fe, and Sir Ramil -  the assistance you have given in us over the years is greatly appreciated.

To the beautiful people of Marketing and PR Department – Miss Anne Palmares, Chef Gigi Angkaw, Miss Isah, Miss Anika, Miss Lyka, Miss Agnes, Miss Martha, Miss Mayie, Miss Apol, Miss Aleli, Miss Cherie, Miss Carla, Miss Lovely, and Miss Bekah – thank you for the opportunity to work with you in promoting our institution to the public and for giving me the chance to work in front and behind the camera. To CEF, headed by Miss Iris Capitulo and facilitated by Miss Liza Morales – thank you for showing us the importance of giving back to the community in so many ways.

To my school organization, Societe D’Excellence, thank you for giving me the chance to work with you in inspiring the students of CCA Manila on several occasions. To our adviser, Chef Melissa Sison, you helped in creating the leader in each SDE member. Like you, we will always strive for excellence and if possible, mirror the passion and dedication you have shown us.

It was an honor serving this institution as a student ambassador to Canada this year, and I would like to thank Dr. Veritas Luna for making this happen. This experience was indeed life-changing. If it weren’t for you, we will never meet the people of NAIT and meet a great person like Chef Vinod Varshney. Through this experience, we were able to showcase what CCA Manila students are made of – and we are all made of stars! May you continuously inspire the rest of the CCA Manila students to become more than just leaders, but to become socially responsible culinarians.

Lastly, we, the graduates, would like to give our sincerest thanks to our President, Susana Guerrero, CCP and Cravings CEO, Miss Marinella Trinidad, for instilling us the vision of CCA Manila in becoming socially responsible food industry leaders. We are now ready to show the world what we Filipino Culinarians got, carrying the CCA Manila Core Values in everything that we do.

To our parents, we appreciate all your hard work and support in making our dreams come true.

To my fellow graduates, we all have our dreams of becoming the next top chef. Whichever path you will take to achieve your dreams, make sure that you will constantly gain attention for our very own Filipino Cuisine. It’s been 15 years since CCA Manila was established, thus becoming a pioneer in providing culinary education in the country – we are products of our Alma Mater, and we have the choice to make our Filipino Cuisine be well-known around the world and make it an established stand-alone cuisine. Let us all take this profession with integrity and passion. Now is the time to flame on!

Again, thank you CCA Manila.

Congratulations!

James Andrian Bicaldo is a Diploma in Culinary Arts and Technology Management graduate from CCA, Manila last December 14, 2011. He is also one of CCA Manila’s Student Ambassadors who represented the school in Alberta, Canada. For inquiries on the various events and projects our students are into, please call up 9942530/40 or visit www.cca-manila.com and be the first in the know.

Written by Lovely Hollera

The Center for Culinary Arts (CCA), Manila once again created a buzz along Katipunan Avenue, Quezon City and wowed curious crowd as the campus unveiled its new façade last November 26, 2011, 6:35 pm.

Fancy backdrop of the simple façade unveiling ceremony

A waft of soft classical guitar strums by Mr. Patricio Lim

Event hosts Chefs Tristan Encarnacion and Rosebud Benitez, both CCA, Manila alumni, excitedly jumpstarted the program right after a classical guitar performance that weaved in the night’s ambience to a stirring crowd, and proceeded in introducing the Guests of Honor.

A breath of fresh air for Chefs Tristan Encarnacion

and Rosebud Benitez as hosts of the event

The Guests of Honor were Chef Derek Spendlove, a Certified Executive Chef by the American Culinary Federation and Culinary Division Director of Institute of Technology in Citrus Heights, California, Chef Don Dickinson, a Certified Culinary Educator by the American Culinary Federation and Baking & Pastry Arts Chair of National Center for Hospitality Studies in Sullivan University in Louisville, Kentucky, Architect Dindo Guerrero, President of Abesamis Guerrero Architects and who helm the modern design of the new building façade. The group were joined in by Ms. Annie Guerrero, a Certified Culinary Professional by the International Association of Culinary Professionals and President of Cravings Group, Ms. Marinela G. Trinidad, CCA, Manila Chief Executive Officer and Vice President of Cravings Group, and Dr. Ma.Veritas Luna, CCA, Manila Managing Director.

The Guests of Honor and CCA,Manila top management about to push the button to mark the unveiling of the new building facade

The symbolic ceremony triggered the white cloth covering the entire façade threading down to unveil a modern architectural design, another addition to CCA, Manila’s trailblazing initiatives. A success toast followed suit to wind up the event. (jrs)

CCA Façade along Katipunan Avenue

Hosts marking up the unveiling ceremony event

with a success toast with the crowd

Arch. Dindo Guerrero and Pres. Annie Guerrero

Mr. Jose Luna, Dr. Ma. Veritas Luna and Ms. Judith Imperial

ACF Chefs Don Dickinson and Derek Spendlove

Ms. Lovely Framie Hollera is the Marketing Communications Specialist of CCA, Manila, also in charge of administering the school website, blog page and Facebook fanpage. For inquiries on the various marketing projects and initiatives, please call up 9942530/40 or visit www.cca-manila.com and be the first in the know.

As part of CCA, Manila’s on-going partnership with CDO Foodsphere, a taste test was held last Oct. 5, 2011 with CCA, Manila Chefs Rommel Paredes and Timothy Abejuela in preparation for the taping of Sarap @ Home episodes to be aired over QTV 11. (JRS)

Bacon Wrapped Leek Samurias

Beef Tapa Pineapple Fried Rice

Chicken Nuggets Parmigiana

Ham and Cheese Herb Croquettes

Ham and Chicken Pie

Texan Style Nugget Fried Steak

Vienna Chicken Loaf ala King Rice au Gratin Vinaigrette

Written by Angelica L. Toledo

Spanish Rice with Cajun Fish and Tropical Salsa

Tupperware Brands in partnership with CCA, Manila hosted a cooking demonstration last Tuesday, Oct. 4, 2011, at CCA Oceana for food bloggers.

Chef Gigi (L) and Chef Melissa (R) were presented to the bloggers during the opening program

The cooking demo and Kitchen Discovery Course event was graced with the presence of CCA, Manila chefs:  Academics Program Manager Chef Melissa, Continuing Education Program Manager Chef Gigi Angkaw, CCA, Manila Chef Instructor Carol Lavin.

Chef Carol demonstrating her Choco Mallow Treat

It was a festive moment for the writer/bloggers as everyone got to take home a Tupperware Speedy Chopper and freebies from CCA, Manila. Participants were grouped into four and were tasked to accomplish the same recipes that the Chefs demonstrated. It was a showdown of kitchen wits, plating and taste challenge for the groups, eventually group B (as group Beautiful) emerged as winner who got the nods of the eyeing judges.

Judging the dishes cooked by the bloggers themselves

Blog writers stayed longer exchanging their kitchen and food challenge experiences after a sumptuous dinner prepared by CCA, Oceana, bloggers surely can’t wait posting the success of the affair in their own personal blog sites. (JRS)

Bloggers taking photos of easy-to-prepare Pasta Bar

CCA, Manila Chefs were the top choice of Tupperware in its innovative event that gathers food bloggers together in one cooking demo and actual cooking challenge. For inquiries on your company events and programs can be linked up with CCA, Manila’s culinary or baking expertise, please call up 9942520/30/40 or visit www.cca-manila.com. You can also like us on our Facebook account.

Written by Angelica L. Toledo

In a rather outsized house in the middle of Varsity Hills sits the meeting place for a group of women between the ages of 40 and 80, mainly composed of housewives and businesswomen. Every month, these ladies meet together for a quality bonding time to discuss multifaceted topics that interest them. The women called themselves “Patrons of Daniw Study Center”. The group single-handedly requested the Center for Culinary Arts, Manila (CCA, Manila) to carry out a simple cooking demonstration that will help enhance their skills in household management. CCA, Manila sent in Chef Michael Bautista, a very enthusiastic expert in the trade, to execute recipes like Adobo Cuapao, Potato Roesti, Oatmeal Raisin Granola Bar, Yang Chow Fried Rice and Eggs Benedict.

The Women Patrons of  Daniw Study Center are all ears to Chef Michael.

What seemed like a complicated recipe to execute, Chef Michael was able to exhibit ease in preparation to the amazement of his audience. The women enjoyed his display of expertise as he not only explained the step-by-step methods involved but he was also able to squeeze in bits and pieces of his Culinary exploits and experiences all-over Asia. It was pure delight and an entertaining September 7 affair to remember.

A sumptuous and healthy delight!

The CCA, Manila team was composed of Chef Michael Bautista, student assistants Marvin Raye Delirio and Jeffrey Ray Esmao, and yours truly, from the Public Relations Department. We took pleasure and pride in helping Chef Michael cater to the Daniw women, given the limited time allotted for us to prepare for this demonstration.  Maiko, Jeff and I were only given two hours to do the Mise-en-place of the ingredients for each recipe, yet remarkably, we were able to finish everything on time.

Flame on Chef Michael Bautista!

After the event, the women thanked us for revealing to them trouble-free recipes which they now can cook for their families to enjoy. It was such a refreshing feeling being appreciated by these lovely women.

Opportunities such as these had made CCA, Manila more connected with its social responsibility in the community where the school was can share the talents of its chefs and students with people who are not so familiar with the art of cooking. Most of the women professed they were not avid culinary arts fans because they were often intimated to whip up recipes of their own, yet when a CCA chef showed them how to, the complicated became simple, the elaborate became easy, and the women began to value the art that is cooking.

To the Daniw women, until our next encounter and may you start cooking your own signature dish.

Chef Michael Bautista finished Fundamentals in Baking and Pastry Arts and Fundamentals in Culinary Arts at CCA, Manila in 2008. For inquiries on our Continuing Education Programs offered at CCA Farmers and CCA, Manila main campus, please call up 9942520/30/40 or visit www.cca-manila.com to become part of CCA, Manila’s team of champions.

Written by Arthur Ong

Graduation has always been a fascinating experience and CCA, Manila’s Graduation was no different. It  was a mix of various emotions, not only from the graduates themselves but to those who braced themselves witnessing yet another exhilarating moment in a student life. But what set CCA, Manila graduation apart was putting a heart at the center of the celebration. Parents were highlighted of their unselfish love as they see their child blossomed into a fine and budding young culinarian.  The following was the speech delivered by Arthur Ong as tribute to parents:

Arthur Ong marched alongside 44 other graduates in a Graduation Ceremony held last August 22, 2011 at C3 Events Place in Greenhills, San Juan City. Be part of our roster of promising chefs and let others savour your own personal dish! Enrolment ongoing now for the October intake, please call up 9942520/30/40 for inquiries or visit www.cca-manila.com to become part of CCA, Manila’s team of champions.