ICAAC opens training resto

The International Culinary Arts Academy Cebu (ICACC) opened its own training restaurant last Aug. 1. It will be for a limited period only—until the first week of December 2017.

The training restaurant is called Salle à Manger, which is French for dining room. It is managed by the academy and operated and run by its chefs and students using an “upscale steakhouse” concept for this semester.

Students are 100 percent hands-on in the operation of the restaurant and management of the kitchen stations—from inventory to requisition, prepping to setting up their stations and cooking all the food in the menu.

They also rotate in different kitchen stations: from grill, sauté, fry to cold and pastry. They also take care of the front of the house as servers, said ICAAC dean Jeremy Young.

The menu is a collaboration among Jeremy, chef de cuisine Justin Mechill and pastry chef Fatima Tan Young.

The main course items include fresh squid ink pasta with seafood, miso-glazed Chilean sea bass, sous vide-braised lamb shanks and the beef steaks: US-certified angus beef rib-eye, porterhouse and T-bone.

There is also a limited-time offer of all-you-can-eat beef rib-eye for P1,299 including a soup or a side salad.

The Salle à Manger is at the ICAAC Building, Don Gervacio Quijada St., Guadalupe, Cebu City.