Second Course: chicken supreme stuffed with brie and prosciutto ham with cranberry cherry sauce, chicken demiglace paired with buttered french beans and pearl onions

Repertoire Meals with Davao’s Upcoming Food Artisans at the CACS Davao

Disclaimer: This is the full feature from my The Royal Chef column on Edge Davao.

 

Food. Universally understood; collectively adored. Nowadays, food talks transcends the four corners of the kitchen and has since made its way onto the hearts of everyone. It’s not rocket science – it’s just you, your cravings and your openness to the many flavours of the world in a plate.

Students of CACS Davao’s Diploma in Professional Culinary and Pastry Arts were treated to a realistic culinary journey – one that involved their knowledge, tested their confidence and established their patience inside the kitchen.

Last February 16 to 19, 2016, a repertoire meal showcasing their kitchen skills were put to the ultimate test. The students were grouped and tasked to prepare a 7 to 9 course thematic meal. From simple table breads to flavorful soups to main courses of shapes and sizes and of course, a sweet dessert to cap the entire meal, it was a gastronomic explosion of flavours that made the nights exceptionally delicious every single time.

The mise en place and the cooking was just one part. Their dishes were served to a panel of judges both for tasting and assessing. Spearheaded by one of the country’s chef extraordinaire and CACS President and CEO, Chef Gene Gonzales, he was joined by some of Davao’s grown food enthusiasts that included restaurateurs to some of the metro’s well known Executive Chefs to friends from the media and government agencies. With it came the opportunity to scrutinize the dishes served, ask on their choices of food combinations and suggest on how they can improve their dishes.

Chef Gene Gonzales with some panels
Chef Gene Gonzales with some of the panels

The themes for each night varied immensely. Still, one thing was prevalent. It was more than just bringing the flavours of the world under one roof but more so, utilizing what Davao city has to offer in terms of fresh produce.

Salad: nicoise salad with cow's brain bits, sous vide egg and coffee vinaigrette
Salad: nicoise salad with cow’s brain bits, sous vide egg and coffee vinaigrette
Pre Main Course: Sous Vide Native Chicken in Tablea And Roasted FoieGras with Suman Malagkit and Bulcachong sausage
Pre Main Course: Sous Vide Native Chicken in Tablea And Roasted FoieGras with Suman Malagkit and Bulcachong sausage
Main Course: pan seared lapu-lapu fillet with creamy mashed potato in lobster bisque and pureed lychee vinaigrette
Main Course: pan seared lapu-lapu fillet with creamy mashed potato in lobster bisque and pureed lychee vinaigrette
Main Course: Civet Coffee Crusted Beef Tenderloin in Cacao Demiglace, Pickled Raddish and Sweet Potato Balls%0A
Main Course: Civet Coffee Crusted Beef Tenderloin in Cacao Demiglace, Pickled Raddish and Sweet Potato Balls%0A
First Course: ravioli stuffed with shrimp in spicy saffrom tomato cream sauce
First Course: ravioli stuffed with shrimp in spicy saffrom tomato cream sauce
First Course: baked lobster tail in lemon juice with whisked capper butter nage
First Course: baked lobster tail in lemon juice with whisked capper butter nage
Appetizer: fresh srimp in crispy molo wrapper with avocado guacamole
Appetizer: fresh srimp in crispy molo wrapper with avocado guacamole

Day 1: HOMEGROWN (Showcasing Davao’s local produce presented in modern living)
Day 2: Seafood Feast
Day 3: Touch of France
Day 4: Seasonal Produce in France (A taste of seasonal fruits and vegetables of France)

Last March 6, 2016, CACS Davao again opened its doors to parents, loved ones and media friends for their Skills Program Legacy Buffet. Together with their mentor Chef Toto Erfe, 11 enthusiastic culinary artisans prepared an exhaustive buffet that showcased their learnings, skills and the best flavours of Davao. Leading the team as Executive Chef was Antonio “Uno” Tupas.

The dishes served were reflective of the rigorous training these young culinary artisans underwent inside the kitchen. The results was something to be proud of. The buffet was a combination of taste, texture and gastronomic cravings – a variety of savory, sweet and everything in between.  From soups to makis and rolls to mains and cakes, the event was bursting with gastronomic adventure in every station.

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Make #TheRoyalChef your Thursday habit. Follow my messy food affair at the theroyalchefeats.wordpress.com
IG: @theroyalchefleebai

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