CCA Manila Interactive - One cool creative passion

One cool creative passion

By Nanette A. Franco-Diyco
Friday-Saturday, May 2-3, 2008, BusinessWorld Weekender

It all began last year according to Selecta marketing manager Jamie Garacci. They wanted the Selecta Gold cans to rise above all ice cream brands no matter what it took. And its superiority had to be palpably recognized and acknowledged by real professional food experts in the country. "The dictum was that Selecta had to be measurably superior to all."

I was ushered into the delicate world of ice cream production. I learned interesting things about ingredients that I once took for granted.

As Garacci pointed out, "Brownies are a bastardized ingredient. We made sure that ours were decidedly moist, chewy and fudgy. Our choco hazel nut brownie comes from a Belgian supplier and we use nothing but premium Callebaut.

"For freshness, our strawberries are individually quick frozen. Check out our halo-halo flavor [variant] on calibration chunks. We have leche flan pieces for the entire flavor.

"We formed what we call a hit team meeting once a week. These are chefs from the country’s top culinary schools, foodies and suppliers, tapping expertise in all sectors."

I recognized the chefs from the Center for Culinary Arts (CCA) and longtime friend Lori Bautista-Baltazar. It appears indeed that Selecta has hit all its marks.

Link: Businessworld Weekender

Comments (0)

Write comment

You must be logged in to post a comment. Please register if you do not have an account yet.

< Prev		Next >

[ Back ]

Login Form

User Menu

CCA Blog

Member Profile

Submit to CCA Blog

CCA, Manila @ 11 (2007)

Philippines for Junior World Association of Chefs' Societies (WACS)

Visitors by Country

Totals Top 10
	70 %	Philippines
	13 %	United States
	3 %	Sweden
	< 1.0 %	Singapore
	< 1.0 %	United Arab Emirates
	< 1.0 %	Saudi Arabia
	< 1.0 %	Canada
	< 1.0 %	Japan
	< 1.0 %	United Kingdom
	< 1.0 %	Australia

Visitor Counters

Visits today:	245
Visits yesterday:	343
Visits month:	3753
Visits total:	87023
Max.daily visits:	535
occurred:	2008-9-8
Pages today:	3672
Pages yesterday:	4064
Pages this month:	41065
Bots today:	91
Data since:	2007-11-28

Total Registered Users

	223 registered
	0 today
	5 this week
	6 this month
	Last: ian flores pungautan

CCA BILLBOARD

(?)

Latest Message: 21 hours, 37 minutes ago

suzaku_no_miko : hello guys, can i ask something? what is the ingredient that you add in bread, cakes, cookies and other pastries to prolong its shelf life.. coz i'm planning to start a litle business on baked goods but i need that information to prolong the shelf life of the said products, arigatou
erika0127 : dear ma'am , just wanted 2 know how much is your fee for the 2 year course on baking and pastry arts. could you e mail me your price list?? thank you very much
jadbolanos : hi ching. May i suggest that you call 9942520, 30 or 40 and look for Agnes, Martha or Carla. They would be most happy to assist you! Thanks
ching : guys, how much would it cost for culinary arts (2 years)? so i can inform my parents RE: pricing.
jeward : hello!
ching : mahigpit ba ang admission? hehehe
kzel : enroll ka na marz masaya sa cca!
marz : i want to enroll
marz : masaya ba sa CCA?
oscarjsalazariii : hello guys do you know where i can buy global knife sets or wusthof knife sets in manila???? help pls

Please Login to shout..