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Parade of Flavours at CACS DAVAO

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

In life, defining moments are not as rare as catching a pokemon on a Pokemon Go game. The moment you let go categorising and branding your experiences, you’d learn to accept the mysterious totality of life. In short, take a snap, smile, be happy. Make it viral. You’ll never know what adventure you’d be on next.

Last July 12-14, 2016, students of the third batch of the Center for Asian Culinary Studies (CACS) Davao Diploma in Professional Culinary and Pastry Arts served a series of repertoire dinner to test their culinary skills and knowledge.

The repertoire dinner, more than the meals itself, was a perfect avenue for the students to be assessed by people who, like them, has a never ending love affair with the kitchen and of course, food. Truly the perfect opportunity to parade the many flavours of the mind converted into edible masterpieces unlike any other.

Together with CACS CEO/Chairman and renowned culinary master, Chef Gene Gonzales, were his friends from Manila and Davao, acclaimed restaurateurs and the media who came together to show their support to these up and coming chefs to taste and critique, first hand, their masterpieces before it becomes mainstream. Completing the roster of jurors was one of the country’s finest chefs and CACS Instructor, Chef Toto Erfe.

The nights were filled with aromatics, flavours and textures from one dish to another. Wine was a staple and so was the laughter that filled the rooms of CACS Davao. It proved to be more than just 4 nights of tasting exemplary dishes; it further enhanced one’s appreciation of food and it’s many faces – when treated differently.

The theme for each night varied but revolved around the many fresh produce of Davao. Basically, it focused on the marriage of international dishes and the flavours of Davao tweaked for that distinctive taste unlike any other. In short, the dishes featured the infinite possibility of the mind when it comes to gastronomic indulgence. The themes for each night were as follows:

Day 1: A Pinoy Chef Cooks Across Europe
Day 2: Mindanao CuisSCENE: A Showcase of Some of the Best Dishes of the Region
Day 3: Bountiful Davao: From Highlands to Islands
Day 4: The Local Davao

Indeed, the process of learning is ever evolving. Not because you’ve tasted a dish once doesn’t guarantee that it’ll taste the same…second time around. Go ahead and indulge. If you can, further your knowledge and have yourself enrolled in a culinary course. You’ll never know what you’ll end up whipping next.

Again, thank you to the Center for Asian Culinary Studies (CACS) Davao, to their beautiful staff, Chef Toto and of course, Chef Gene for the opportunity to widen our (my) perspective on the delicious realm of food. To the students, maraming salamat for the wonderful nights.

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For the photos: CACS Davao, Jeffrey Wee of Best of Davao and myself 🙂

CACS Davao is located at Don Dionisio Complex, JP Cabaguio Avenue, Agdao, Davao City
For inquiries, you may call them at 082 282 8373 or 0933 353 1117
Email: cacs.cabaguiodavao@gmail.com
Website: http://www.cacschef.com

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