A peek at Davao’s blossoming chefs
THE Center for Asian Culinary Studies (CACS)Davao has been at the forefront of developing and nurturing some of the city's rising chefs.
Last October 5 to 7, 2017, the fifth batch of Diploma in Professional Culinary and Pastry Arts had their repertoire meal.
SunStar Davao was among the panelists who joined Chef Gene to try out the different dishes of the young chefs.
The first group of chefs, who presented their meal
on October 5, centered on the theme American Dream, which featured Anglo-American cuisine.
We were first served with the boule bread with herb-olive dip. Then for the amuse bouche, the chefs prepared marinated tuna with ginger. Next was the cauliflower soup with roasted asparagus and balsamic drizzle. The first course was seared salmon with bearnaise sauce and avocado while the second course was the roast duck breast with roasted mushroom, French beans, and lemon confit with mulled wine sauce and pinot noir sauce. In between the first and second courses, we were served the
Kiwi lime sorbet. For the main course, we were served the filet mignon with diane sauce, cauliflower puree, roasted asparagus, and baked baby potatoes.
The meal for the first night ended with an orange ice cream, chocolate pistacio brownie and chocolate mousse. A hazelnut chocolate was also served.
For teh second night, the chefs prepared a meal with the theme "Italian breeze".
Things kicked off with an Italian loaf with pesto mango dip and herb infused dip. For the amuse bouche, we were served the crispy ravioli with bagaybay on creamy red pepper sauce. Smoked scal-
PRAWN sausage with prawn essence and three kinds of mushrooms BOULE bread with herb-olive dip BUTTER poached lobster with squid ink pasta in saffron white butter with Italian baked stuffed eggplant AMERICAN Dream Team: Hazel Canoy, Catherine Fergie Urbina, Devine Grace Lovete, and Shiela Mae Tamondong
CABAW al vino with caramelized onion sauce, sundried risotti, baby corn, French beans, and cherry ORANGE ice cream, chocolate pistacio brownie and chocolate mousse SEARED salmon with bearnaise sauce and avocado